Fusion of Flavours

Year 11 Food technology students have been investigating food availability and selection, and how it is influenced by physiological and psychological factors as well as broader social and economic factors.

During Term 1, they have been creating signature dishes from a range of cultural groups.

This week they created Nasi Goreng, the popular Indonesian fried rice which is traditionally served with a fried egg.

Students will eventually design their own Australian contemporary cuisine menu, with a focus on the concept of fusion, to highlight the changes that have occurred in the history of Australian cuisine.