Year 10 students enjoy Indigenous food and flavours
Indigenous food and flavours have been on the menu for students studying Year 10 Foods this term.
The students are researching and experimenting with Australian bush tucker, focusing on authentic ingredients and flavours that can be easily substituted into everyday recipes. Students have had the opportunity to plan and prepare a gourmet pie that reflects Australian flavours and ingredients.
"We are trying many different foods that I have never heard of before," said Krista Ricupero.
"Some of the new flavours we have tried include wattle seed, hibiscus flower, Lilli Pilli, Quantong (jam), finger lime, rosella (jam), rainforest plum jam and a series of hibiscus teas and water.
"Once we have tasted the new and interesting flavours, we compare them to foods we know. For example, the wattle seed is the texture and size of chia seeds and Quantong jam tastes like strawberry or berry jam.
"We have also tried some different meats, including kangaroo and crocodile. We made crocodile skewers with compressed rice and bush herb mayonnaise. This was not what I expected, the crocodile has a similar texture to chicken with a fishy flavour. I am yet to try kangaroo but I look forward to expanding my knowledge of Indigenous foods throughout the term."