27 Jul 2021
This term we have held several NAIDOC Week activities.
Students recently helped prepare tasting boxes which had been pre-ordered by staff and students.
These boxes included:
- Strawberry Gum and Wattleseed Cheesecake
- Sausage Roll with Saltbush and Mountain Pepper
- Wattleseed Meringue with Mascarpone cream and fresh fruit
- Vegetarian Quiche with Warrigal Greens and Native herbs
- Mountain Pepper leaf crusted pizza
- Iced tea with Kakadu Plum and Native Finger Lime
- Lemon Myrtle Panna Cotta
Throughout this process students learned valuable skills used in the Hospitality industry which included working within an industry time frame and correct food safety and hygiene practices.
The aim of this task was to provide an opportunity for our students to create food items using native ingredients and understand the benefits of these in everyday life.
A number of our aspiring chefs also participated in a cook-off for NAIDOC Week. Aboriginal students and our Sustain Group prepared and cooked Strawberry Gum muffins with mixed berries.
Students learned about the various native ingredients that can be used in cooking and the benefits of these ingredients.
Year 7 students took part in a range of activities earlier in the term which included weaving, cooking, art, traditional games and learning about native plants.