ERINDALE College has won the annual Australian Culinary Federation ACT’s Secondary Schools Culinary Competition for the second consecutive year and is now heading to the Gold Coast for the national competition next month.
The overall winners, Andria Bencich and Nathan Ballard, produced a teriyaki crusted salmon with Asian-inspired vegetables, pork and salmon sausage, vermicelli noodle basket, lychee puree and wasabi marshmallows.
The competition, held at the CIT Reid, gave ACT secondary school students studying a food or hospitality course the opportunity to cook off against each other. Nineteen teams of two had an hour to prepare and cook their masterpieces using Atlantic salmon, vegetables, starch and a garnish.
The competition was judged by top Canberra chefs Tom McDonnell, Hartmut Kehm, Paul Butler and Keaton McDonnell.