Goulburn Year 9, 10 and 12 Food Technology students travelled to Fyshwick to attend the Three Seeds Cooking School!
The aim of this excursion was to immerse the girls into a practical cooking school where they were to learn new recipies, techniques and hints for when they cook themselves. We were met by Andrew, who was our professional chef for the day. Hot chocolates came first to warm us up before a big day of cooking began.
The first recipe to be made was Creme Brulee, which consisted of whisking twelve egg yolks until they were pale and creamy. A lot of elbow muscle was needed by multiple girls to get it to the right consistancy. Lots of cream and constant stirring completed the Creme Brulee. A Fig, Macadamia and Chocolate Torte was also made to cater for the dairy and gluten free students.
The main meal was made up of so many different elements. We had some students making a cauliflower puree which was packed with the grated gruyere cheese todisguise the flavour, some making the Tomato and Saffron Jam and others makign the Mushroom sauce. The main star of the dish though, was the Lamb Rack filled with Spinach, Pinenuts and semi-dried tomato. Students learnt about the cut of meat, how to stuf the filling into the lamb and how to seal you meat before outting it into the oven. After a hands on learning experience, the best it was being able to eat what was made!!