Top Designs - Food Tech - 2012 - Home

Isabella StephensStrathcona Baptist Girls Grammar School,CanterburyInternational Women’s high tea degustationdelicate pavlovas topped with cream, anassortment of fresh fruits and drizzling ofpassionfruit curd; pomegranate turkish delightwith a wisp of persian fairy floss; miniature applepear fritters served with a side of maple syrupice-cream; indulgent chocolate orange ganachetartlets with muscat and dried orange slices;rich dulce de leche pecan piecesI created a degustation dessert menu thatwould be served at a luncheon to celebrate100 years of International Women’s Day.After extensive research, I produced five dishes,each representing a different cuisine: Australian,French, Turkish, Italian and Argentinean.This demonstrated the immense varietyof foods available across the globe.Harriett Sestak_Genazzano FCJ College, KewHigh tea for a healthy heartapple tarts; finger sandwichescontaining onion marmalade, rocket,salmon; reduced-fat vegetable quiche;strawberry cupcakesMy idea originated from an article Ifound in a leaflet in the Herald Sunnewspaper outlining that heart diseasein women is a more predominant killerthan breast cancer. The main challengewas finding appropriate foods that didnot contain butter. This was particularlydifficult with the sweet foods.Food and TechnologyClaire van der Merwe_Heathdale Christian College, WerribeeA Taste of Memoirspressed duck and potato terrine with pickledshallots and brioche; truffle agnolottiwith mushroom broth; corndog medallionwith candied bacon and french fries; mille feuillenapoleon with crème baumaniere; coconutand lemongrass ice-cream with mandarin sorbet,tuile and dehydrated pineapple; petit fours;rhubarb and ginger jam layered cake; almondmacarons and orange blossom delightInspired by memories of the executive chef,the menu was designed for the opening night ofthe restaurant A Taste of Memoirs. Each dish wasbased upon a different story. The sophisticationof the menu was a result of the techniques used,including puff pastry and pasta making, finishedwith an assortment of confectionery.9