Sticky Fingers Kitchen Cooking School

This week in the Sticky Fingers Kitchen we cooked Filipino food!

We have some Filipino student chefs in our classes who requested some of their favourite dishes, so this week we put them on the menu.

For our main meal, we made Pork Adobo with rice, a classic Filipino dish cooked with pork and a savoury sauce.

For dessert, we made Mango Float, a traditional Filipino dessert that looks a little like a mango version of tiramisu. Our student chefs whipped the cream by hand the old-fashioned way, then practised their hand-eye coordination while carefully layering all the ingredients.

I love when our student chefs get to share foods that are special to them and see their favourite dishes come to life in the kitchen.

And of course, everything we made was eaten in class, with leftovers to take home too!

Chef Emma

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This week in the Sticky Fingers Kitchen we cooked Filipino food!

We have some Filipino student chefs in our classes who requested some of their favourite dishes, so this week we put them on the menu.

For our main meal, we made Pork Adobo with rice, a classic Filipino dish cooked with pork and a savoury sauce.

For dessert, we made Mango Float, a traditional Filipino dessert that looks a little like a mango version of tiramisu. Our student chefs whipped the cream by hand the old-fashioned way, then practised their hand-eye coordination while carefully layering all the ingredients.

I love when our student chefs get to share foods that are special to them and see their favourite dishes come to life in the kitchen.

And of course, everything we made was eaten in class, with leftovers to take home too!

Chef Emma

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Kitchen Tip from Chef Emma

One of the best habits you can learn in the kitchen?

Clean as you go.

Finished with the chopping board? Give it a rinse.
Finished with a bowl? Wash it or put it aside.
Done with a utensil? Put it back where it belongs.

It also helps reduce the risk of cross-contamination. Cross-contamination is when bacteria from one food, surface or utensil are transferred to another food. This is especially important when you're working with raw meat, eggs or other foods that need careful handling.

Professional chefs do this because it keeps their workspace clear and makes cooking so much easier.

Keeping your kitchen clean and organised helps you work safely, stay focused and enjoy the cooking process.

It's a simple habit, but one that makes a big difference.

Chef Emma

🌟 Student Spotlight: Kelli 🌟

Every term we love celebrating one of our amazing student chefs, and this term we're shining the spotlight on Kelli.

Kelli has been part of Sticky Fingers Kitchen for four years, and during that time we've had the privilege of watching her confidence grow.

Kelli is gluten-free, and we love experimenting with different food swaps in class. It's always fun discovering creative alternatives together, and even better hearing about the delicious swaps she tries at home too.

She's embraced new recipes, developed healthier cooking habits, become more confident in the kitchen and built wonderful friendships along the way. Kelli is everyone's friend and is always happy to get involved, not only at Sticky Fingers Kitchen but throughout the Darwin community as well.

One of the things Kelli shared with me is that her home kitchen routines have changed for the better since joining Sticky Fingers Kitchen. Hearing stories like that is exactly why we do what we do.

Kelli, thank you for your enthusiasm, kindness and willingness to always give something new a go. You bring such a positive energy to every class, and it has been a pleasure watching your confidence grow over the past four years.

Chef Emma

This week in the Sticky Fingers Kitchen we had a Greek feast!

Our student chefs learned how to make delicious lamb gyros in the oven, served with homemade tzatziki and fresh toppings. They tasted so good and felt like the real deal!

We also made a refreshing watermelon granita and celebrated Maria’s birthday.

Alongside all the cooking, we talked about an important kitchen safety topic: cross-contamination. Our student chefs learned what to think about when handling raw meat, including keeping hands, utensils, boards and other foods separate.

A great week of cooking, learning, celebrating and, of course, plenty of delicious food!

Chef Emma

This week in the Sticky Fingers Kitchen we learned all about protein and why it’s so important for our bodies.

Protein helps build and repair muscles, supports healthy growth, and keeps us feeling fuller for longer.

On the menu:

• High protein calzone pizza with a chicken base instead of bread
• Greek yoghurt with pan fried cinnamon banana
• Parmesan popcorn

Did you know Parmesan is one of the highest protein cheeses you can eat?

One of the things we love doing at Sticky Fingers Kitchen is finding healthier ways to enjoy some of our favourite foods while learning practical nutrition tips we can use every day.

Chef Emma

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