“I’m obsessed with chocolate mousse; light silky-smooth texture is pure indulgence. But my family? They are always worried about eating raw eggs in traditional recipes. That all changed when I made my chocolate mousse tart. One bite of that rich fluffy filling in a buttery crust and they were converted, no more raw egg fears, just empty plates and demands for seconds.” - Caleb Naidoo / Student Chef
Read More“I started baking with my gran when I was 8 years old and our favourite thing to bake was muffins. I started doing work experience at a café and the first thing I was taught to make was this cappuccino muffin French toast, we used muffins that were left over from the morning to make this dish and it very quickly sold out. it was a unique and new idea that I had never seen before and it intrigued me to learn more unique food variations that would help save money and still be delicious. This dish made me realize cooking was not just the boring stereotype chicken and rice on a plate, food could be adapted and changed with the use of your imagination to create something captivating and new to the eye.” - Isabella Moig / Class of 2026
Read More“I have always loved lemon and ginger. When I was younger my mom would make lemon meringue, so the taste of lemon reminds me of my childhood. While my mom would make a lemon meringue with a basic tennis biscuit crust, I prefer to have a ginger biscuit crust as I think lemon and ginger are one of the best flavor combinations.” - Noah Cramer
Read More“After many months of intense chemotherapy and multiple surgeries, I found happiness in the kitchen. Cooking and baking helped me process and brought me joy. One of the first recipes I perfected were American style chocolate chip cookies that I made for my favorite doctor, Dr Hilton.” - Rebecca Clarke
Read More“These rolls are made with delicate, flaky phyllo pastry, a smooth semolina custard filling, and pistachios, finished with a drizzle of fragrant sugar syrup. They are surprisingly simple to prepare, yet impressive enough to serve at special occasions or celebrations.” - Sophia Drakopoulos
Read More“The reason I chose this dish is because my Nan always used to cook shakshuka for Christmas breakfast, no one else but me and her had this for Christmas breakfast. Whenever I had a bad day at school or wasn’t feeling well, she would make this dish, but unfortunately my Nan got sick and then she sadly passed away. While I was thinking of a dish for our photoshoot, I realised that shakshuka was the last dish she ever made me before she passed. That is the story behind this very beloved dish.” - Timothy Wassermann
Read More“Bread of any sort is my weakness so a Sapore ciabatta always hits the spot for me and this recipe is definitely a home run.” - Jackie Cameron
Read MoreThey remind me of my student days and therefore give me that warm, fuzzy feeling. The outside crunchiness and the smooth heat inside always excite me.
Read MoreHomemade Doughnut Recipe
Read MoreEmbark on a culinary journey with our savory Lentil and Apple Bake, a hearty dish that marries earthy lentils with the sweet crunch of apples, elevated with a blend of aromatic spices
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