Top Designs - Food Tech - 2012 - Home

Tara Delaney_St Margaret’s School, BerwickFair Tradekangaroo fillet cooked in bananaleaves; tea-smoked duck with orangesauce; chocolate delight with babypink macarons; iced-chocolate tortewith chocolate-coated coffee-beanice-cream, orange sauce, baby pinkmacarons, coffee and herbal teaI selected this theme to showsupermarkets what Fair Trade hasto offer and who they are supporting.I demonstrated the versatility of theproducts by creating an interestingand eclectic menu. The dishesincluded Fair Trade and locallygrown and bred ingredients.Olivia Fourniotis_Shelford Girls’ Grammar, CaulfieldThe modern fairytale weddingYorkshire pudding with rare beefand caramelised onions; stuffedjersey royal potatoes; smokedsalmon on beetroot blinis; Kate’schocolate marble delight; traditionalEnglish scones served with whippedcream and ruby-red jamTraditional English canapés weredesigned to suit the theme, the RoyalWedding of Prince William and KateMiddleton. The food items neededto have outstanding physical andsensory properties and be madeusing seasonal produce. Visitingthe Langham and speaking withStuart Long, Chef de Cuisine, gaveme guidance and inspiration.Food and TechnologyHarrison GistSt Joseph’s College, NewtownThe organic flairpesto toasted baguette; spinach andricotta ravioli; fresh vegetable frittata;beef fillet on potato rosti with redwine jus; baked lemon cheesecake;almond and pistachio nougat(all ingredients used were organic)The menu was created as an entryfor a Design a meal competitionat an organic produce exhibition.To emphasise the versatility of organicfoods, I created a diverse selection offood items using a variety of complexprocesses, including yeast bakingand confectionery and pasta making.4