Senior classes have been researching into plant-based food and also food influenced by different cultures.
These dishes have ranged from Chinese fried rice with deconstructed spring rolls, Italian inspired Earl Grey panna cotta, to plant-based meals such as pineapple satay fried rice, chia seed French toast with whipped coconut cream and a nutritious vegan poke bowl.
Kara Steward and Alana Durka
Food and Hospitality Teachers
