Recipe for Food & Friends 

Visiting International students from Osaka Japan cook up some sweet treats in our special program where we hosted over 40 students in 2 Days with a dynamic "Australian Secondary School Taster" program.

Lemon Myrtle Biscuits

Serves: 15 Biscuits                                                                           Oven Temperature: 180’C

Ingredients:

125 grams Butter                                                                              1/4 Cup Corn Flour 

2 Tablespoons Icing Sugar                                                             8 Macadamia nuts, cut in half

3/4 Cup Plain Flour                                                                          1/4 Teaspoon Lemon Myrtle

Method:

1. Cream butter and sugar until light and fluffy.
2. Add sifted flours and lemon Myrtle, mix well.
3. Roll into small balls and place a half a macadamia nut on top of each biscuit.
4. Place on a baking tray.
5. Bake in a Moderate oven for 10-12 minutes until pale golden brown.
6. Cool on wire rack. 

Lemon myrtles have been used by Indigenous Australians for 40 thousand years, by               wrapping the leaves in paperbark to flavour fish dishes, and to treat headaches by crushing            and inhaling the leaves. The leaf was used for food flavouring and as an insect repellent                when the volatile leaves were burned on a campfire.

Macadamias first evolved in the rainforests on the east coast of Australia over 60 million              years ago. Healthy, delicious, and very special, they are an integral part of the Australian               story and a product of which we can all be proud.

By Sonia Cuthbert (ES- Food Tech)

Year 11 Food Studies

This week Year 11 Food Studies students have been working towards their Unit 2 SAC.  Needing to complete a Design Brief which required them to design a food product which could be sold part of a school fundraiser.  

Needing to take into account, safety, nutrition and food security, and dietary restrictions.  

Year 10 Master Chef Class

The Year 10 Master Chef Class this semester are learning about sustainability. This has been linked into their Design Brief, where students had to design a Chicken dish that could be sold.  They needed to take into consideration The Australian Guide to Healthy Eating, Food Miles of their ingredients,  the importance of ethically produced chickens and of course to be appealing to the eye.

Year 10 Master Chef Class

Year 10 Master Chef Class this semester is focussing on sustainability.  

We were lucky to have a lady from Whittlesea Council come to deliver an incursion about the importance of composting our food waste and to set up a worm farm for our school.  We have successfully been feeding the worms food waste from the school kitchen.  We look forward to producing more worms and to be able to use their worm fertilizer on our herbs and vegetables as we come into the warmer months.

This semester Year 8/9 Glorious Food have been learning about: The sensory properties of food and the importance of food looking appealing to those you are preparing it for.  Paying attention to portion size.