Alice in Wonderland serves as kitchen inspiration for Wodonga TAFE

Apprentice chefs Rachael Kron and Fabian Berbia during the food event. Picture: JOHN RUSSELL

Apprentice chefs Rachael Kron and Fabian Berbia during the food event. Picture: JOHN RUSSELL

TAFE students took a culinary journey down the rabbit hole in Wodonga yesterday.

The apprentice chefs designed and prepared a seven-course degustation menu based on an Alice in Wonderland theme at the McKoy Street campus.

Wodonga TAFE commercial cookery educator Sarah Whitling said the Certificate III Commercial Cookery third-year students had learnt new techniques to prepare the lunch based on molecular gastronomy.

“Molecular gastronomy is a term used to describe the physical and chemical processes that take place while cooking,” Ms Whitling said.

“It’s a style of cooking that strives to use the seemingly inexhaustible array of ingredients, tools and techniques that the world offers.

“For our students, working to create food based on the principles of molecular gastronomy, or experimental cuisine, or whatever you want to call it, presents a new and innovative dining experience.”

The Down the Rabbit Hole menu featured bruschetta with tomato caviar; king prawn with cocktail sauce in a pipette; sou vide egg yolk croquette with white truffle salt and gruyere foam; seared scallops with lemon air and bell pepper coulis; cured sou vide pork belly with beetroot and sauce; s’mores chocolate spaghetti with strawberry coulis and Graham biscuit; and popping cake pops.

Diploma in Event Management third-year students waited tables, dressed as characters from the 1865 novel.

For full reports and photos, see Fresh on Friday.

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