Year 12 Hospitality

Year 12 Hospitality have created three recipes last week as well as completing their last practical this week. Chocolate mousse, sweet crepes with orange, chocolate and ricotta filling. Savoury crepes with ham, cheese and spinach filling.

For their last practical this week, they made a lovely Pasta Marinara. Fettuccine cooked to al dente swathed in mussels, scallops, ling pieces and prawns. The sauce was made with brunoise of onion, crushed garlic, tomato concasse, white wine and cream and garnished with parsley and basil. They also made Cajun spiced barramundi fillets with tomato, shallot and tomato salsa, served with a yogurt and coriander dressing, with coriander sprigs as a garnish.