Stu­dents be­come masters in the kitchen, im­press­ing with a three course meal

Wangaratta Chronicle - - Social Focus -

IN­DIGE­NOUS in­gre­di­ents were found in “the mys­tery box” when Cathedral Col­lege stu­dents re­cently took part in their very own MasterChef com­pe­ti­tion at the school.

Mid­dle school stu­dents from each of the six houses col­lab­o­rated in teams of four to pro­duce a three course meal with only the food avail­able on the day and a strict time limit of two hours.

Recipes show­cased In­dige­nous in­gre­di­ents and the judges were pre­sented with steamed won­tons with dip­ping sauce, Asian-style kan­ga­roo fillets, and de­con­structed lemon myr­tle meringue pie.

The event was the brain­child of year 11 stu­dent Joshua Thompson who wanted to give stu­dents a chance to have a go at a dif­fer­ent kind of “house” com­pe­ti­tion.

“We have house cross coun- try, athletics, swim­ming and mu­sic and this just adds into build­ing com­mu­nity spirit in a dif­fer­ent way,” he said.

“On the day, the teams worked so well to­gether and the time-pres­sured en­vi­ron­ment cer­tainly added an­other di­men­sion to the com­pe­ti­tion.”

Head of food tech­nol­ogy Anne Steven­son said the com­pe­ti­tion fit­ted well into the cur­ricu­lum, with stu­dents be­ing of­fered the op­por­tu­nity to think about cre­at­ing and de­sign­ing menus with a fo­cus on whole food cook­ing and us­ing fresh and lo­cal in­gre­di­ents.

“This was open to our mid­dle school stu­dents and we are look­ing to have a ju­nior and se­nior school house com­pe­ti­tion this se­mes­ter; cook­ing is such a won­der­ful way to bring peo­ple to­gether,” she said.

MASTERCLASS: Young chefs Stephanie Dows and Rylee Mathe­son pre­pare won­tons as part of the col­lege’s Masterchef chal­lenge. PHOTO: Kylie Wil­son

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