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0404 Ashley TaylorMelbourne Girls’ College,RichmondCooking for a sheep farmorange carrot marmalade, basicwhite bread, tomato relish, sausagepasty, spiced lamb cutlets with lemonmayonnaise, passionfruit ice-creamI selected my theme to assist mycousins with the challenges theyface with menu planning during theshearing season. I selected foods thatwere ideal for hungry and on-the-goshearers. I chose ingredients thatwere easily available in rural areas.Research helped me to understandthe steps in complex processes suchas bread-making.050605 Emmaline TerryHeathdale Christian College,WerribeeHigh teamini lemon meringue pies,bruschetta, layered chocolatemousse, zabaglione, caramelisedonion on cheese biscuits, rostiwith smoked salmon, nougat,rich fruit cakeMy understanding of high teawas developed through first handexperience at the Park Hyatt Hotel.In the tradition of high tea, I createda range of finger food items anda celebratory cake for the LadiesRoyal Lions Club. It was challengingusing a range of equipment for thefirst time, such as a dehydrator.06 Alexis SavvasMethodist Ladies’ College, KewFairies in the Enchanted Forestkiwi fruit and apple tree stumpsorbet, beetroot relish, magic fruitstars, magic mushroom burgers,mixed berry jam, Tinkerbell cake,fairy wandsI developed this unique variety offood items to reflect the theme ofFairies in the Enchanted Forest for aneighth birthday party. I researchedfairy movies and story books andattended various children’s birthdayparties to select the dishes.4