Year 7 Food Tech students started off the year creating an Italian antipasto dish 'Brushetta' using ingredients and herbs sourced from our biodynamic garden. From vine to plate, this delicious dish was then communally consumed seated outside our Gentle Cafe on the deck. For a minute our chefs were transported to Tuscany!
Last week, sweet corn and zucchini fritters with tzatziki dip was on the menu. Students have been learning about safety in the kitchen, and have honed their skills using graters, knives and other utensils. The fritters were a hit.