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010201 Eloise PriorShelford Girls’ Grammar, CaulfieldFundraising Dinner for MelbourneYouth Musicmini goats cheese tarts; pomegranate,pine nut and goats cheese saladwith vinaigrette; planked salmonand garlic mash; poached peaches inmead with French vanilla ice-cream;rosemary, tomato and apple jellyMy menu was designed for afundraising dinner for MelbourneYouth Music. The food being servedwas created to match each piece ofmusic that was performed by musicalgroups from the organisation at thedinner. It was important to researchevery aspect behind each musicalpiece so each dish would correspondappropriately.0302 Catherine MaherLoreto College, BallaratServed – Country Stylehummus and feta with rye, flakytomato and onion twists, pasta withsalami and olives, country style lambpie, tapenade, basil and goats cheesebread, Corsican cheesecakes bakedin vine leaves, salted butterscotchsquaresThis menu for the annual BallaratAgricultural and Pastoral Societydinner needed to promote localproduce. I researched produceavailable and incorporated rusticproduction methods and presentationstyles. Feta cheese making poseda challenge as did items such asCorsican cheesecakes bakedin vine leaves.03 Hannah McKinnonSaint Ignatius College Geelong,DrysdaleMy Best Friend’s Weddinggazpacho soup, plum sauce, hoisinchicken bundles, crème brûléespoons, wedding cupcakes, lemoncurd, rich shortcrust pastryI based my menu on my bestfriend’s upcoming wedding andfound inspiration from many yearsworking in a wedding receptioncentre. I used several complexprocesses to create a menu;however, I found the crème brûléemost challenging to cook.3