MURRAY RIVER CULINARY CHALLENGE 

The Murray River Culinary Challenge is an annual event which showcases the culinary skills and talents of VET Hospitality students across the Murray Mallee, Campaspe and Goulburn Murray regions. As part of their hospitality studies, the first-year students have the opportunity to participate in a possible three round competition consisting of in school, interschool and inter region levels. 

This year St Mary MacKillop College students Grace Gibson and Mawa Abitama were selected as regional winners and therefore represented the Murray Mallee region in Echuca on Monday the 9th of September. This saw Grace and Mawa produce three dishes of high quality and skill incorporating key local ingredients of Cobram olive oil and Murray River Salt within a 2 ½ hour time frame. Each dish, bench work, work flow, methods of cookery and creative presentation are some of the key criteria the students are to be judged on. 

Grace and Mawa produced a tasting menu consisting of a maple roasted pumpkin soup with harissa oil and crispy croutons, herb crusted lamb rack with olive oil mash, buttered spring vegetables and red wine jus and spiced cranberry poached pears. 

As a school, we not only congratulate Grace and Mawa on an exceptional cook, with clean, consistent and top-quality presentation, but also on being named winners of the Murray River Culinary Challenge for 2024. As a school we are exceptionally proud of their efforts, calmness, team work and sound communication shown in the kitchen. We also extend our congratulations to Mel Brooks and Mandy McCallum who have supported, encouraged and coached Grace and Mawa in the lead up to the finals and throughout their VET studies.

We look forward to seeing VET Hospitality grow in the future years, and to continue to offer this opportunity to students to support and grow the industry.

See below the dishes produced from the day. 

Jennifer Salvo

Food Technology Teacher