Culinary delights from student masterchefs

SERIOUS WORK: Top, young cooks Jett Dalton (left) and Shea Ferguson add the finishing touches to their dessert dish of berry waffles with caramel sauce.
Grace Makoni (left) and Rivyenne Wharehinga of Muriwai School touch up their entry. Pictures by Rebecca Grunwell
Lexi Mclean (left) and Lexus Munro from Muriwai School ready to dish out their “impossible pie”.
Enviro Schools Cooking Comp entrants Emily Faulkner-Curtis (left) and Sreesha Shaji, of St Marys School, ice their goodies.

Schools went head-to-head in the annual Enviroschools Mara Kai Kids Masterchef competition held at Gisborne Intermediate School.

The challenge was designed to encourage healthy and sustainable living, with intermediate schools from as far away as Matawai competing in nine categories, including most flavoursome and best presentation.

Tairawhiti Enviroschools regional coordinator Darnelle Timbs said the dishes were a creative use of ingredients grown and/or provided by the students.

“It was amazing to see the talent among the students, the calibre of dishes, adaptation to the seasons and the enthusiasm for growing and cooking healthy kai,” she said.

The student masterchefs used five organic ingredients to create two courses in under 90 minutes.

Jett Dalton and Shea Ferguson, from Wainui Beach School, were the overall winners for their prawn laksa and berry waffles with caramel sauce.

Judge Amy Spence of Black Fig catering said the pair nailed the flavours, textures and presentation,

“Both dishes were fantastic and hard to fault,” she said.

Second were Gisborne Intermediate’s pair Sam Gaddum and Finn Cameron, who supplied their own meat in their venison dish with kumara and sauteed greens, with feijoa chutney, and stuffed apples for dessert.

They said it was fun and they enjoyed working as a team.

Third were Makaraka School’s Oscar Hayward and Max Gaddum, who also provided their own meat to create a goat curry, and made a dessert of banana, walnut and cardamom ice-cream.

The pair said they enjoyed cooking healthy kai (food).

Schools went head-to-head in the annual Enviroschools Mara Kai Kids Masterchef competition held at Gisborne Intermediate School.

The challenge was designed to encourage healthy and sustainable living, with intermediate schools from as far away as Matawai competing in nine categories, including most flavoursome and best presentation.

Tairawhiti Enviroschools regional coordinator Darnelle Timbs said the dishes were a creative use of ingredients grown and/or provided by the students.

“It was amazing to see the talent among the students, the calibre of dishes, adaptation to the seasons and the enthusiasm for growing and cooking healthy kai,” she said.

The student masterchefs used five organic ingredients to create two courses in under 90 minutes.

Jett Dalton and Shea Ferguson, from Wainui Beach School, were the overall winners for their prawn laksa and berry waffles with caramel sauce.

Judge Amy Spence of Black Fig catering said the pair nailed the flavours, textures and presentation,

“Both dishes were fantastic and hard to fault,” she said.

Second were Gisborne Intermediate’s pair Sam Gaddum and Finn Cameron, who supplied their own meat in their venison dish with kumara and sauteed greens, with feijoa chutney, and stuffed apples for dessert.

They said it was fun and they enjoyed working as a team.

Third were Makaraka School’s Oscar Hayward and Max Gaddum, who also provided their own meat to create a goat curry, and made a dessert of banana, walnut and cardamom ice-cream.

The pair said they enjoyed cooking healthy kai (food).

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