International Cooking Classes

This term, Barry House has introduced a Saturday night international cooking and tasting series, to sample the many flavours representing the countries of origin of our boys. A boy is chosen from overseas and he is assigned the role of Masterchef: choosing a favourite local dish, providing the recipe, presenting a list of ingredients for the Housemaster to purchase (this will move to self-purchase next) and supervising the preparation and cooking on the night. It is a great way of bringing our overseas cultures into the boarding house.

Singapore Superchef, Matt Davis (Year 8) presented his chicken curry with basmati rice and roti prata, with sous-chef and fellow Singaporean, Jeremy Morison (Year 9) as his wingman. Matt said at one stage, “This smells like home…” So good! Another International Food Fest came from Hong Kong and Japan, thanks to Masterchef, Josh Lai (Year 9). The Davis brothers (Years 8 and 11) were a huge help as well, the three of them making milk bread rolls from scratch – a tough task. On the menu were fluffy milk bread buns and teriyaki beef patties topped with Kewpie mayonnaise, shredded cabbage, spring onions.

In addition, one Friday night this term, the House walked up to the North Sydney International Food Fair, a twilight market where several stalls serve food from all over the world. It was a great evening, finishing with an outdoor cinema experience across the road on North Sydney Oval (see article elsewhere in this newsletter).

Barry House enjoyed many other gastronomic opportunities this term with our housemasters, including Betty’s Burgers in North Sydney, Ice Cream Nights, No Drills & Detentions Pizza Reward Night, Batch Burgers from Kirribilli and making cookies on a Sunday afternoon.

So much crammed into what turned out to be a pretty short term! It has been huge, but what a ride!