ÐÓMap

Fresh summer flavours at our luncheon this week which was prepared by our cookery students at the end of their Semester 1, Foundation cookery for their friends and w³óÄå²Ô²¹³Ü.

Level 3, Foundation cookery students along with Chef Des Harris. 

The three course menu featured Summer Gazpacho Ã  la Des Harris with crusty bread, followed by pan seared Tarakihi with green beans, almonds with tomato & red capsicum salsa and Pavlova with seasonal berries & lemon curd to finish. 

Here is the lunch menu and photos from the lunch.

Freshly chopped tomato, cucumber garnished with basil leaves.

Alice plating the first course of Gazpacho

·¡²Ô³Ù°ùé±ð: Summer Gazpacho Ã  la Des with crusty bread. 

Claudio and Alan preparing their main dish. 

Mona ready to serve her main dish featuring market fish along with some fresh vegetables. 

Main: Market fish, green beans, almonds with tomato & red capsicum salsa

Jeoff topping up his dessert with lemon curd. 

Apichat, Joanna, Charlie & Alan ready to plate the final course. 

Dessert: Pavlova with seasonal berries & lemon curd.