Paddock to Plate Lessons for Year 11 Food Design Students
How fantastic is this 'Paddock to Plate' experience for our Year 11 (Stage 2) Food Design students. Well done on your great cook - Jade Perch.
The perch was collected from the Aquaponics tank earlier in the week, prepared and refrigerated for the cook. The Asian-style fish recipe required cooking in banana leaves, with one lot being deep fried.
College garden produce was used where possible; ginger, chilli, limes and banana leaves. A marvellous result and amazing experience in sustainability. The sauces were delicious!
A huge congratulations to extraordinary Design teacher, Bonnie Short!
More photos here: https://www.facebook.com/GoodShepherdNT/photos/pcb.2154813441376401/2154807231377022/