Family Luncheon for Foundation Cooks
Fall & Winter flavours at our luncheon last month 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 Finn Gybel.
The three course menu featured Crumbed gurnard with grilled pumpkin & salsa of red capsicum followed by slow cooked Pigeon Bay Lamb with mushroom polenta, braised fennel & sherry jus and Apple trifle with apply sorbet & creamy caramel to finish.
Below are some photos from the luncheon -
Entreè - Crumbed gurnard with grilled pumpkin & salsa of red capsicum
Slow cooked Pigeon Bay Lamb
Ready for service
Tristan with Pigeon Bay Lamb
Main - Slow cooked Pigeon Bay Lamb with mushroom polenta, braised fennel & sherry jus
Isabelle and Reesha ready for dessert service
Reesha plating up the dessert
Dessert - Apple trifle with apple sorbet & creamy caramel
