On the 18th of April 2019, HEIA SA members had a wonderful opportunity to spend time once again in the Regency TAFE kitchens.
The theme was Native foods and applications for the classroom. Paul Beech took us on a journey looking at indigenous foods and their applications in contemporary cuisine. Along the way new friends were made, skills were learned and successful dishes were created and enjoyed. These included Barramundi in paper bark, grilled crusted pepper berry kangaroo and macadamia brownie with quandong compote and lemon myrtle ice cream.
The opportunity to immerse ourselves in developing and learning new techniques and skills, that we can then ulitise in our own learning areas, keeps us relevant and confident in the subjects we teach. Building strong links with Regency TAFE gives use the opportunity to work with industry and maintain contacts, which in turn benefit our students. We all had a great day and left feeling a little more knowledgeable about these wonderful ingredients.