One of our most popular projects for our Advanced Cookery students is to design a three-course menu, costed to a budget and then prepared for a friend to savour. At $65 per person, the ingredients must cost be around $22 per person.
The three-course menu includes a fish dish, involving the filleting of a fish, freshly made ribbon pasta and dessert - all with a Mediterranean theme. Take a look at this week's impressive efforts enjoyed by the Foundation and Diploma students...as friends were not allowed to join during Alert level 2!
A busy session with fantastic results and feelings of achievement.
Here are some photos of the exciting dishes and our students from the Cookery, Level 4 batch.
Entrée - Pan Seared Fish and Olive Sauce. Main - House made Pasta with Red Sauce and Beef Cheek.
Han Sen plating up his dessert - White Chocolate Mousse with Pomegranate syrup & topped with Gala apples.
Nikesh preparing his special lunch and a copy of his menu.
Entrée - Pan Seared Fish Fillet with garlic & bell pepper medley Dessert - Cashew filled baklava rolls with Lemon Curd.
Ranjini in the kitchen and a copy of her Mediterranean menu.
Main - Ribbon pasta with chicken and bacon.
Ji Yae Choi
Ji Yae preparing her main in the kitchen.
Main - Bacon & Parmigiano Carbonara on Handmade Ribbon Pasta Dessert - Tiramisu with caramelised banana & hazelnuts
Rupert's three-course Mediterranean menu.
Entrée - Pan Seared Terakihi with green beans & Cannellini Puree and for his dessert - Honey & spice Roasted pears with Labneh
Newton in the kitchen. Entrée - Pan Seared Gurnard with Mediterranean Tomato Sauce
Main - Creamy Fettucine with Garlic Butter Mushroom Sauce and for the dessert - Tiramisu garnished with Pistachios & Passionfruit
Preparing his main dish Main - Baked Fish with Lemon & Garlic and fresh basil pesto pasta
Oleksii in the kitchen and his three-course Mediterranean lunch menu.
Entrée - Snapper marinated in chilli lime and coconut cream in a melon salad