Top Designs - Food Tech - 2012 - Home

Megan Elizabeth Jenkins _Ringwood SecondaryCollege, RingwoodPeter and Jane’s Weddingwhite chocolate pannacotta withrosewater syrup; passionfruit curdcheesecake with passionfruit lemonbutter; ice-cream croquembouche;white chocolate mud cakesMy aim was to create high-standarddesserts that would represent qualitiesof marriage in a distinctive way.I discovered that not all dessertsare easy to make, as significant timeand skill is required in their manydifferent stages of production,for example making choux pastry.Alice LiversidgeMowbray College, MeltonBeauteous Budsrosewater macarons; strawberry androse petal jam; nasturtium risotto;zucchini flowers tossed in pasta witholive oil dressing; lavender and honeycustard ice-creamI focused on the use of culinary flowersto produce a menu that showcasedtheir versatility in cuisine. I learnt howto incorporate them into intricate andsophisticated dishes such as pastaand risotto, as well as in preservation,including jam making.Emily Massey_Genazzano FCJ College, KewDECO Dinner pARTylemon, caramel and chocolate filledcupcakes with swirled butter icing; redvelvet crepes; strawberry taffy; minicroquembouche; rocky road ice-cream;chocolate and whole orange puddingThe DECO Dinner pARTy is a fictionalevent that commemorates 70 yearssince the end of the Art Deco period.I created this menu of desserts to makecreative and innovative connectionsbetween the dishes and the Art Decoperiod. Aspects of the era representedinclude architecture, fashion, furnitureand jewellery.Food and Technology6