Electrolux announces its new partnership with Sticky Rice Cooking School, a specialist in Asian cuisine and cooking techniques, located in Adelaide Hills, South Australia.

Sticky Rice Cooking School was established by Claire Fuller in 2008. Since opening just two years ago, the unique culinary experience offered by Sticky Rice has received notable accolade. As well as reaching the national finals in the Australian Travel and Tourism Awards (2009) for Best Food Experience, it was also voted a ‘Top 3 Hotspot’ in South Australia by Adelaide Magazine (2009).

Each hands-on cooking class is hosted by one of the many highly acclaimed guest chefs involved with Sticky Rice, including Australian food lovers’ favourites: David Thompson, Christine Manfield and Simon Bryant. During the class, chefs share their expertise, as well as best-kept industry secrets; helping participants to create restaurant quality dishes in exotic cuisines such as: Thai, Vietnamese, Indian, Japanese, Indonesian and Malaysian.

Sticky Rice Cooking School features premium kitchen appliances by Electrolux, to provide class participants with the very latest in cooking technology.

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Good health starts in the kitchen. Just take a good look around your kitchen, it is not hard to find essential ingredients which may or nay not be ideal for your health. The most central ingredients to our culinary dishes are cooking oil and salt. However, how many of us stop to think about the quality of the salt and cooking oil that we use?

Almost all dishes require cooking oil, whether it is to deep fry, saute, grill etc. A good cooking oil has to be unrefined and unhydrogenated as the processing results in loss of nutrients and increased saturated fatty acids. Saturated fatty acids are the culprit behind high cholesterol when we binge on our favorite foods.

In Asian cooking, it is also important to have a high smoking point for the oils we use in cooking. Stir-frying uses heat to sear food while tossing and stirring quickly, giving its fragrance which we typically associate with our char kuay teow. However, as the high heat may cause oils with low smoking points to change in structure and to produce free radicals and carcinogens, we have to be aware of the kinds of oils we use in our cooking.

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