As part of their inquiry into the technological influences in hospitality, students have been dabbling in molecular gastronomy, the ‘foodie’ ...
Thinking outside the box
Strawberry spaghetti, mozzarella ‘balloons’ and olive oil ‘snow’ are not your average creations to come out of a food technology class, but for Year 12 students at St Columba College, these are just some of the edible wonders they have been busy plating up.
This story appeared in the July 2014 edition of Australian Teacher Magazine.
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