Iranui, Annabelle and Lucie happy to have lunch by Isla Huffadine

News from Foods

Last week in foods we had an eggcellent time with eggs. Eggs link into both internal topics that we are studying this term as the Year 13's are looking at food related ethical dilemmas and Year 12's are looking at food insecurity.

The ethical dilemma comes in when we consider the cost/benefits of buying caged eggs compared to free range (utilitarian approach to ethics) and consider that not everyone can afford to buy free-range! There is also the issue of moral ethics that links to a virtue approach when purchasing products. What kind of person do I want to be and what do I value as a consumer? 

Nothing goes to waste! Meringues for the win — Image by: Isla Huffadine

The Year 13's requested a Bacon Carbonara cook up for lunch. We learnt that the "traditional kiwi" creamy carbonara is not made with cream! But Carbonara is actually an Italian dish from Rome made with mostly eggs. Recipe included if anyone wants to try. A great meal for athletes wanting to get their protein and carb fix. A pit pricey for those on a budget so a high protein green alternative was another option. Pea and Basil pesto mmmm. Carbonara recipe here and Pea and Basil Pesto recipe here.

Laura and Mia opt for pea and basil pesto — Image by: Isla Huffadine
YR 13 Rosie and Anna 'bac'in' it up — Image by: Isla Huffadine

The Year 12's eggsperimented with poached eggs, scrambled eggs and some even tried their hands at hollandaise! Why fork out a fortune at a cafe when you can make your own? We also made meringues to ensure that our cook was sustainable and we did not waste the egg whites. Wins all round!

Islay, Hollandaise takes supreme skill and concentration — Image by: Isla Huffadine
Image by: Isla Huffadine