Masterchef and Southbase Morning Tea

Masterchef

Our annual MasterChef House Competition took place on Monday. The brief this year was to create a 'sharing platter for three' using prawns, fish or vegetarian alternatives. The competition was won y by Deans team: Logan Breach and Zander Yorke. Their Fish'n'Chip platter featured fish goujons, garlic prawns, kumara chips with traditional accompaniments. 

Second place was won by Year 11 students Gia Huy Truong and Ahn Nguyen, representing Sutton. They made Vietnamese style fresh Spring Rolls with a "to die for" dipping sauce. 

3rd place was shared by Sam Dunstan and Edward Harrison (Deans) for their South American Ceviche Fish Tacos and Year 12 students Harry Brown and Mac Chaplin (Deans) for their Spice Island Fish Curry.  

Other dishes presented were 1970's inspired Prawn Cocktail, Butter Fish Curry and Naan as well as Indian/Mexican Stuffed peppers. All teams prepared themselves well and the presentation of the food was of the highest standard.

Thank you to our judging team, led by Kirsten Fox proprietor of Riverside Kitchen. The judges felt the cultural diversity of the dishes was particularly exciting, reflecting current food trends in Christchurch. We have some talented cooks at CBHS, it is wonderful to be able to showcase their work in this way. 

Southbase Morning Tea

Last Thursday Southbase workers had morning tea put on for them by Year 11 food Technology students. The morning tea was held as a thank you for all their hard work on finishing the Main Block, ready for next year.

The 75 year 11 students have been working on this project over the past term and cooked around 300 pies for the event. Each student made their own filling and pastry according to recipes they have developed. Student Tristan Tranter spoke to the guests and thanked them for their commitment to our school. It was Tristan's idea back in April to make pies for the workers, so it was a nice touch for him to experience the fruition of his great idea. 

Year 13 student Toby Penney designed a cake for the event as the centerpiece.  It was wonderful to have this part of our school community down from the scaffolding to celebrate their accomplishments. 

Katrina Boyd

TIC Food Technology