Placintas, Plachie,Goulash and succulent zagrebacki
Can you name the countries where you would find these dishes ~ Placintas, Plachie, Goulash and zagrebacki?
These are just a few of the dishes we tried this week. Students worked in teams to research cuisines from Eastern/Central Europe. They were also given an ingredient that is mostly used in the cuisine of their given country and asked to translate this into a dish using ingredients available in class. Teams worked hard on their dishes but in the end Rachel, Valerie and Piyas Croatian zagrebacki and waffle cake won the the challenge. Sharon, Barbie and Jordyn were commended for their creative lasagne muffins from Czech Republic
.
FLG Italian menu challenge
Fantastic menus from different regions of Italy. All teams produced very good dishes which showcased their interpretation of Italian food. But in the end there could only be one winning team. Priya, Adelaide, Rachel and Jacklyn were crowned cooks of the week!
Cooking Panaeng curry with Chef Ris
This week students had the opportunity to cook with Chef Ris. They were shown the right technique for preparing the curry paste with a mortar and pestle. They then prepared their own curry dish which they presented for a taste test. Chef Ris was full of praise for all the young cooks but in the end crowned Mervy and Aditya, as “cooks of the week” for the most authentic taste. Congratulations to both boys.
Food lovers guide to culture: Eastern European cooking
Today’s lesson introduced students to the food cultures of Eastern Europe. Students worked in teams to prepare one dish from a given county. The best dish was prepared by Chiara, Avantika, Athena and Ottavia, who made Romanian meatballs with mash.
Food Lovers Guide to Culture
Today was the first day of the course. Two weeks ago, students were assigned a partner and given a bread recipe, from a different country, to learn in preparation for a bake off on the first day. The idea was to encourage team work and communication. It was pleasing to see students arriving to class prepared for a bake off. After the initial nerves of working with someone they didn’t know so well, all teams got to work, making the best bread they possibly could. At the end of the task, the bread was presented and tasted. Although this was meant as a team building exercise, the competition among students was very high. In the end, the team making baguettes was announced as the winners
.
Students make food from their own Culture 2
This week, again focused on students making a dish that represents their culture. Students who did not cook last week spent today making a dish which they feel represents who they are. Apart from that, we also had our guests Miss Newby and Miss Tirsina cooking their own dishes. The two staff members have previously worked with students in ths class. They both came in to speak to students about their culture and carry out cooking demonstrations of dishes that represent their cultural background.
Students make food from their own Culture 1
Over the course of this semester, we have looked at food from different countries and regions of the world. However, for the final few weeks, students have been asked to prepare a dish which represents their culture. Each individual dish will then be featured in the food lovers guide to culture recipe book. The recipe book will be published during the summer holidays and will be available to buy after the break. Today, half the class made their individual dishes and had professional photographs taken for the recipe book by Samantha Fong.
Eastern European Food
Today was dedicated to cooking Eastern European food. Students worked in groups to cook a variety of dishes. Miss Tirsina, who is originally from Moldova, came along to show students how to make authentic filo cheese pies. It was again,pleasing to see students work collaboratively to produce a good spread. Staff who tried the food gave very positive feedback to the students.
FLG does Jamaican
Today was dedicated to Jamaican cooking and Jamaican food. Miss Newby, gave a talk about her Jamaican heritage and some of her favourite cooking tips. She also worked with some students to make jerk chicken, barbecue wings and the famous Jamaican patties. Other groups made their own twist of johnny cakes, creole salad, salsa and rice and peas. The food was lovely but left a few people disappointed because it disappeared too quickly.
FLG Moroccan cooking demonstration with Seema
Today was a very special day for FLG students because they had cooking demonstrations from Seema Bhatia. (Seema is a highly experienced chef with a passion for foods from Africa (where she was born) to India and other countries from the Asian sub-continent). After her demonstrations, the students were paired up to make a batch of Moroccan tagine and cous cous. The outcome was fantastic because students managed to learn and replicate Seema’s dishes within a short period of time. There was a lot of good feedback from all staff who came down to try the food
