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