Top Designs - Food Tech - 2008 - Home

251top designs 2008Elle GentikoglouEllie JackZoe MarxsenElle GentikoglouYe Olde Lolly Shop On CollinsLime hard-boiled lollies; Lollypops;Coffee ice-cream; Mint chocolatesquares; Chocolate sauce; Ruby redjam; Toffee apples; Rocky roadYe Olde Lolly Shop design was basedon the Collins Street sweet shops.I wanted to open my own shop witha vast array of old-fashioned sweets,complete with labels and signature tagsfor all items. The design incorporatesthe use of complex processes includingconfectionary making and jam making.Hard boiled lollies were difficult to makeas they required a very high constanttemperature. To overcome this problem,a sugar thermometer was used.St Monica’s College, EppingEllie JackThe Mornington PeninsulaRose jelly and strawberry trifle; Pasta withzucchini, chilli, ricotta and mint sauce;Chocolate French toast; Basic whiterustic loaf of bread; Minestrone soup;Mussels with white wine and gremolata;Citrus curd; Macadamia nougatThis range of food items reflects theheart and soul of the Peninsula. Livingon the Peninsula, I was able to visitfirst-hand my chosen destinationssuch as The Merricks General Store,as an important part of my research.This helped me to create food itemsthat represented the fresh flavour ofeach destination. I gained valuablehands-on experience in yeast baking,confectionary making and fruitcurds making.Toorak College, Mount ElizaZoe MarxsenLe Petit Gâteau: French PatisserieLemon curd; Mini lemon meringue tarts;Stained glass window biscuits; Parisiancroissants; Cupcakes decorated as abouquet of flowers; Cherry chocolatesI based my folio Le Petit Gâteau on apatisserie and the many intricate productdesigns in the Acland Street cake shops.I found inspiration for the products inmagazines, cake shops and the Internet.These items required several complexprocesses, but the croissants were themost challenging as they required asurprising amount of time and effort.Kilvington Girls’ Grammar, Ormond