Technology 

Food Technology

VCE Food Studies Masterclass with Chef Teacher Cat Clarke

Edenhope College recently had the privilege of hosting a Masterclass with the esteemed Chef Teacher Cat Clarke, who worked closely with our VCE Food Studies students. Chef Teacher Cat Clarke, renowned for her exceptional skills and deep passion for culinary arts, specialises in utilising native ingredients and local produce to create extraordinary flavours. Her dedication to sourcing and growing fresh, native ingredients was evident as she guided our students through innovative cooking techniques and flavour combinations. This enriching experience not only showcased Chef Teacher Cat Clarke’s expertise but also inspired our students to explore and appreciate the complexities of creating remarkable dishes with native and locally-sourced ingredients.

The Year 12 VCE Food Studies students share their Masterclass experience:

"On Tuesday August 20th, the food studies students had the privilege to indulge in traditional Indigenous flavours provided by Dimboola’s Cat Clarke. As a group, we were guided by Clarke’s knowledge and expertise to create a variety of dishes. Together we made kangaroo with quandong sauce, wattleseed damper, lemon myrtle chicken pasta, lemon myrtle labne and green ant tea. It was an eye-opening experience being exposed to new flavours and working with new ingredients, as well as putting together Clarke’s perfectly articulated dishes. For each component of the meals, we worked together as a class to prepare as well as finally eating it all together. My favourite part of the experience overall was what I took away from the class. Clarke has introduced immensely versatile ingredients such as the salt bush and quandong berries, that I can envision implementing into future meals that I make."

Mollie Reid

"Cat Clarke travelled down from Dimboola on Tuesday to come in and teach our combined food studies class some knowledge on traditional bush foods. Making a variety of dishes including Wattle seed damper, Kangaroo bush Dukkah and lemon myrtle chicken pasta. The foods were delicious and unique in their flavour. Cat provided deep knowledge and understanding of the ingredients and foods we created. Her passion about the dishes made the class fun and engaging for everyone. Cat guided us through each step, giving us creative licence as we went. She went through where her foods were sourced and how she ensures she follows the food guidelines, perfectly matching up with our class work. Cat displayed her connection to the community and her respect to the land. Teaching us to take only what we need and give back to land as we go. The class was amazing and presented everyone with an opportunity to try new ways of preparing and eating foods."

Hunter Adams

"On Tuesday Cat Clarke came into Edenhope College to teach us year eleven and twelve students the traditional way of cooking and presenting bush tucker. When I first stepped into the kitchen, I was taken aback by the aromas wafting through the atmosphere. Lined up on the bench in front of her were ten or so herbs and spices in jars, containers and bottles that I had never seen before. The most astounding one to me was a tin that contained a bright pink powder. Right off the bat I questioned what was in that tiny tin. Mountain plum, she said. Cat let me pick it up, sniff it and taste it. The powder was divine with a rich plum flavour that was subsided by an earthy aroma. Delicious.

The first thing that we made was a wattleseed damper. It was simple to make, with the dough only taking a small while to knead before being tossed into the oven. However, much to my disappointment, the gluten free dough I made to fit my intolerance was sloppy and had a slight grey tinge to it, so it didn’t pull together properly. The other students in the class enjoyed it thoroughly though, saying that the wattleseed was crispy and the saltbush added a beautiful fresh saltiness to their palates, undercutting that floury taste. It sounded amazing so I just turned my head as they ate.

Next on the list was a lemon myrtle chicken pasta. This dish took the longest to make and had to be created in many different stages. I was tasked with picking the bush thyme, bush mint and salt bush from their stems and stirring them through the sauce. The natural flavours of these herbs were exquisite and tasted much stronger than the regular herbs we grow in our gardens or buy from the supermarkets. The pasta dish turned out remarkably and all its elements came together nicely. From the rich creamy lemon sauce to its surroundings of warrigal greens, which had an earthy flavour, to the bush mint that added that element of sweetness.

My favourite dish of the day was the garlic seared kangaroo. I had never eaten kangaroo before, and I can formally say that after this experience, I will be having it again. Hunter Adams cooked the meat, whilst I stirred the pot that contained the quandong fruits. Once both were cooked and stewed, the rich kangaroo meat was sliced open, exposing its gorgeous fleshy colour and releasing all its juices all over the board. When the rare meat was paired with the quandong jam, the sweetness cut through the garlicky and savoriness of the kangaroo and both elements complimented each other beautifully. It was truly delicious. 

Last, but certainly not least, dessert. For dessert Cat showed us how to make lemon myrtle labne. This dish was very similar to a cheesecake except it was made with greek yoghurt as a base. I love greek yoghurt, so I was instantly hooked on the idea of this dessert. To help with the labne I stewed up the muntries  with sugar and water to create a sweet glaze and bring out the flavours of the berries. This concoction was used to top the little cheesecakes which were creamy and rich with a vivid lemon flavour that honestly made my face crew up a bit. The lemon myrtle was probably just a little bit too harsh in this recipe but still, it was just too delicious to pass up.

Overall, this was an amazing experience, and I am so incredibly grateful for the opportunity I had to be involved and participate in the practical activities and learn about aboriginal bush cooking."

Ruby Cordy

Cafe Culture - 

Food Technology Elective

Over the past few weeks in the Food Technology elective Cafe Culture, students have been immersing themselves in the art of creating delectable café-style lunches. This hands-on experience has allowed them to refine their skills and deepen their knowledge of crafting dishes perfect for café settings. The "Pie of the Day" was a highlight, with students experimenting with savoury flavours showcasing their creativity. They’ve also developed the Nachos Beef Folded Wrap, combining seasoned beef, melted cheese, and crunchy tortilla chips into a portable, flavourful treat. Their take on classic Enchiladas, filled with tender chicken and topped with rich sauce and cheese, offered a comforting, well-executed classic. Through the production of these dishes, students are learning about culinary techniques and also gaining practical experience in designing and preparing dishes that delight the senses. Students have been presenting their dishes with care and attention to detail, reflecting the students' dedication and their commitment to delivering cafe quality food.

Year  7/8 Food Technology Elective

Recently, Year 7 and 8 Food Technology students have explored the art of dough and pastry. They began by producing savoury scrolls using the traditional rubbing-in method, mastering the creation of flaky pastries from scratch. They then progressed to making shortcrust pastry with food processors, which they transformed into delightful apple turnovers, demonstrating their ability to innovate and personalise classic recipes.

Last week, their focus shifted to seasonal produce from our school garden. 

They prepared a delicious Chicken and Broccoli Pasta Bake, learning to make a roux and balance flavours with fresh, locally-sourced ingredients. Each dish was presented with great care and attention to detail, highlighting their developing cooking skills and commitment to creating warm, inviting meals. Their enthusiasm and polished presentations have made their culinary journey both impressive and rewarding.

Mrs Annabel Hawkins

Food Technology Teacher