FRENCH FLAIR: TAFE students Shaun Bassett and Rachael Kron plate the terrine of game dish for the French Winter Feast, the first in the Trilogy of Food series open to the public in The Valleys Restaurant. Pictures: MARK JESSER
BORDER students put the ooh la la in lunch on Tuesday when they served up a French Winter Feast at Wodonga TAFE.
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FRENCH CONNECTION: Guest chef Gavin Swalwell plates up the terrine dish for the French Winter Feast as students Kylie Treffers and Lachy Chapman look on.
About 25 commercial cookery and events certificate students prepared and served a degustation menu to 50 public diners in The Valleys Restaurant on-site.
TOP SERVICE: Student Josh Hugall serves diners Tina Jones, of Lavington, and Robyn McEachern, of Wodonga, during the five-course French Winter Feast.
Wodonga TAFE commercial cookery educator Sarah Whitling and guest chef Gavin Swalwell, Taste@Rutherglen, helped students design the five-course meal.
The menu featured freshly-shucked Tasmanian oysters, terrine of game, consomme of tomato, fillet of beef with sauce soubise and lime creme brulee.
It launched the TAFE’s Trilogy of Food series; Molecular Gastronomy is September 15 and Asian-Inspired Banquet is October 13.
