Bega TAFE graduating chefs create masterpieces with foraged ingredients for annual industry dinner | Photos

TAFE Bega’s annual industry dinner served up plate after plate of delicious food all created with ingredients foraged from local gardens and farms.

There was a smoked trout mousse with pickled samphire, sea celery and cucumber jelly; rabbit tortellini served with warrigal greens and Bega heritage reserve cheese; and a melt-in-the-mouth spiced lamb rump with quinoa tabbouleh, golden beets and smoked yoghurt. Your mouth watering yet?

The night is held each year to celebrate the graduation of the campus’s trainee chefs, showcasing what they can do with quality skills and ingredients, all obtained locally.

As a special treat for the “foraging” themed menu, Phil from Rosebank Produce gave a talk on his new business at Wyndham growing vegetables, microherbs and edible flowers for Far South Coast chefs.

He spoke of working with new taste profiles, foraging for edible weeds and “eating things that most people wouldn’t”.

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