Year 9 Food Technology students have been exploring the diverse and rich culinary landscape of Australia, from traditional bush tucker to modern fusion cuisine.

This term, students have delved into the fascinating world of Australian cuisine, learning about its evolution, key ingredients, and cultural influences. They've explored the nutritional benefits of native bush foods and experimented with indigenous spices like lemon myrtle and peppermint gum. In the practical component of the course, students have created a range of dishes, including Johnny cakes, milo whoopies, matcha crepes, Bun Bao Xao, and chicken sushi burritos, showcasing the fusion of traditional and contemporary flavours.

Patricia Cazouris| Head Teacher TAS and VA