Year 9 Indigenous Banquet

On the 17th of May, the Year 9 Food Technology Class hosted an Indigenous banquet consisting of paperbark fish, Dorrigo pepper pasta, warrigal green fettuccine, wattle seed damper, salad with an Italian dressing, kangaroo meat skewers, wattle seed and davidson plum jam ice cream and lemon myrtle cordial. Each of these were prepared and cooked using traditional Indigenous methods and techniques, giving the food an authentic taste with rich flavours.

The purpose of this banquet was to develop an understanding of how to utilise traditional cooking techniques and ingredients in order to further our cooking skills. Throughout the process, students developed new culinary skills, broadening their horizons and expanding their cultural knowledge.

Some students experienced the opportunity to improve their time management skills, and the whole class managed to come together in a grand display of teamwork!

Great job chefs!

Written by Avery L, Emidori L, Emily N, Daniel R