Level 2 students made local seasonal food from the Otago Farmers Market.

They had inspiration from Al Brown with his Get Fresh programme when he visited the market. They are currently looking at evaluating sustainable food practices, with the Otago Farmers Market as one of the main features. The class have preserved, used leftovers and this week created local food dishes from produce from the Farmers Market. We had Havoc pork hocks and cheeks, Blue Mountain Butchery beef mince, Ettrick Gardens fresh produce as well as some others. 

A big shout out also to Mr McCrone's friend and old boy Rob at Cardrona Merino, he provided us with some beautiful lamb brisket. This was slow cooked, then finished off with the boys homemade sweet chilli jam to caramelise it. 

The boys also made apple cobbler, soup, burgers, hassleback potatoes as well as the slow roasted pork.

Year 9s 

Week 2 of their option with food at Mt Aspiring as the context. 

Round 1 was the learning and practice round. Followed by the redemption round. Some great pikelets were made!