Mediterranean Lunch by our Cookery students
This week our Advanced cookery students designed a three-course menu that includes a fish dish, involving the filleting of a fish, freshly made pasta - ribbon or ravioli, plus dessert - all with a Mediterranean theme.
This is one of our most popular projects as the students must design a three-course menu, cost it in a spreadsheet to meet a specific budget, create a menu card and timeplan to help them execute the tasks. They must serve the menu to a guest who arrives at 12.30. Everything is done on the day. The students also get to sit with their guest to savour and enjoy their creations.
Along with our cookery students, the Food & Beverage, Level 4 students showcased excellent wine and food service to the guests.
Some of the dishes prepared were -
- Pan seared fish with salsa and mesclun salad
- Fettuccine Al Burro with handmade pasta
- Semolina cake soaked in orange blossom syrup, rosewater sorbet, pistachio crumb & candied orange peel
Last call for entries to our Resene Shed of the Year 2025!
Take a look at Paul Bates' "surprisingly roomy" Tardis-inspired shed which took out our 2023 title, and if you reckon your shed is right up there, well, you could be in the running to win a robot lawnmower, Resene vouchers and a subscription to NZ Gardener. To enter, tell us why your garden shed is New Zealand's best, and send up to 5 high-quality photos to Resene Shed of the Year 2025, NZ Gardener PO Box 6341, Victoria St West, Auckland 1142. Or email to mailbox@nzgardener.co.nz. Entries close February 23, 2025.
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