iServi News | 1 July 2022 | Term 2, Week 10
The Year 9 students have been engaging in cross curriculum priorities within their program by investigating native ingredients for their major task in Term 2, called Native Twist. Students were asked to choose one of four recipes that they are familiar with and put a native spin on it by adding native ingredients from our pantry.
The original recipes to choose from were scones, cupcakes, shakshuka and burgers. The native ingredients available included cinnamon myrtle, anise myrtle, old man saltbush, pepper leaf, outback bush curry, quandong extract, finger lime extract and Davidson Plum powder.
To give students a taster of how some of these flavours worked they made Lemon Myrtle and Wattle Seed Biscuits and sampled some Cinnamon Myrtle hot chocolate. Some delicious Native Twist recipes included Bush tucker Pizza Scones, Wattle Seed Lava Cake with Riberry Sauce and Outback Burgers.
The Source Bulkfoods provided many of our ingredients and have donated a $10 voucher for the best task in each class! Students have done a fabulous job of preparing their recipe and tried their hand at some basic food photography.
Mrs Rachel Poga
Teacher