Students in Year 8 Food Technology this term have been researching Indigenous ingredients and trialling recipes such as wattleseed and choc chip cookies and well as many types of damper.
Students researched about where in Australia, the Indigenous ingredients originated, their nutritional content and also what types of meals they could be incorporated into. This lead to students researching and choosing their own recipes to create in groups. Students created meals such as lemon myrtle scones with lemon curd, blood lime tarts, brownies with Davidson plum and pasta dishes using wild thyme and native pepperleaf.
The Indigenous ingredients added interest and a real point of difference to the dishes made.
Kara Steward and Alana Durka
Food Technology Teachers
