Timboon families – you are amazing! This term, not only have you battled the challenges of remote learning and staying safe and sane during a pandemic, you have also created some innovative and fun meals during the Timboon Kitchens Rule TKR ‘iso’ challenge. Families have shared meals as diverse as Scotch Eggs- Muppet Face Style, Chicken and Pesto Gnocchi, Cheese and Chive Muffins, Pancakes, Chicken with Mustard and Cheese, Egg and Bacon Pie, Chicken and Cheese Fritters, Potato Gnocchi, Cheese and Vegemite Scrolls, Crumbed Prawns and Rice Salad and Cheese Bondas. If you want top keep sending them, we'll keep sharing them,Bon Appetite!
As a remote learning task the Year 9/10 Taste of Europe Food Tech class had to design a piece of focaccia floral art. A fictional business, Meee’s Bakery, had tasked students with designing and producing a work of art to go on display in their window to celebrate the start of the spring racing carnival. The colourful display had to feature seasonal vegetables as a garnish and students had to work through the design process to design, create and evaluate a focaccia art production. During the task, our bakers had to submit a food order and production plan, safely and hygienically produce a recipe and their evaluation had to consider if the product was suitable to the brief and suggest improvements for future productions. As you can see, Meee’s Bakery would be very happy with the results!
TKR Round Two – Despite the end of Term looming, we asked a question, and Timboon families replied!
Challenged with potential dishes that could be created with two eggs, two cups of flour and a block of cheese, Timboon families have created Pancakes with Home Made Butter, Cheesy Savoury Muffins, Pizza, Quiches, Chocolate Pancakes and Cheese Puffs. Check back in to see what else our clever chefs can create!
To conclude our Year 3/4 Paddock to Plate unit and to revisit some of the science used in processes to manufacture dairy products, we introduced students to goat farmer and cheese maker Bernie Drake from Childers Cove Cheese Company. Inspired by Bernie’s demonstration of how easy it was to make ricotta cheese, Vanessa Howard and some of the students at school made their own batch of cheese using a Thermomix. The processes were remarkably similar but the main difference was the way the milk was heated as the milk /vinegar combination still separated into curds and whey. Students then enjoyed the ricotta cheese on biscuits with some students suggesting that it tasted a bit like salt/vinegar chips – who knew!
Despite it being a long, tough term of remote learning we have been delighted that some of our Timboon families have taken on the Timboon Kitchens Rule (TKR) family iso challenge once again. Intrigued by parcels containing eggs, flour and cheese our families have created meals as diverse as Team Vogels Quark Gnocchi (Quocchi?), Cheesy Stuffed Bread Breakfast Pizza, Three Ingredient Brownies, Bacon and Cheese Muffins, All American Slam, Cheese and Vegemite Pinwheels and Bread and Cheese Croquettes. What a feast of recipes you have all created!
To conclude their Paddock to Plate unit, and as a final investigation, the Year 3/4 students were introduced to the Childers Cove Cheese Company. The class were acquainted with the local business by a movie featuring goat farmer and cheesemaker, Bernie Drake. Bernie described how goats are milked, explained the differences between goats and cows and demonstrated how the Childers Cove Cheese Company produces Sea Spray, a fetta style cheese, at their local processing site. As a consequence of their enquiries this term, the students are very familiar with the Paddock to Plate journey of milk as a raw product through a processing plant and they could see that the processes were similar to a large processor, like Bega, but just on a much smaller scale. During a second video Bernie described the type of goats milked, the products in their range and where their goods are sold. He demonstrated how easy it was to make ricotta cheese in your own kitchen using milk and vinegar and a learning task offered students the opportunity to make ricotta cheese and design a label to advertise and sell their own cheesy creation.
The second round of TKR saw school families receive mystery parcels containing two eggs, two cups of plain flour and either Tasty or Colby cheese donated by Saputo Dairy Australia. By using some, or all of our ingredients, and adding up to five other elements, our creative chefs have once again produced some amazing dishes such as Breakfast Scrolls, Cheesy Chicken Parcels, Birthday Cupcakes with Cream Cheese Frosting, Chicken Parmigiana, Spiced Chocolate Brownie Cookies and Quark Parcels. Can't wait to see what else other Timboon families create!
After the success and uptake of our initial Timboon Kitchens Rule (TKR) family 'iso' challenge, we launched our second challenge with all available 80 mystery parcels collected! Impressed with what Timboon families created during the first round with two tins of tomatoes, a packet of pasta, three cloves of garlic and cheese donated by Saputo Dairy Australia, we can't wait to see what magnificent meals you create this time with new ingredients! You can use some or all of the goodies in our mystery parcel and up to five additional ingredients. Parcels can be collected, today only, from the school hall with a photo of the family cooking, a photo of the completed dish and a copy of the recipe uploaded onto Compass by Friday 18th September to complete the term. The photos and recipes will then be shared on the TAP Blog and the Timboon P-12 FB page. Can't wait to see the results!
Fortunately, our Year 8 Science students made their Camembert Cheeses in the first week of Term 3, prior to a return to remote learning for all classes. This meant that their cheese had almost 8 weeks to mature and ripen. Today, artisan cheesemaker, Simon Schulz, joined Mr Mottram to judge the Camembert Cheese and they were both impressed with the texture and taste of the final product. Our judges first tested the aroma of the cheese, the shape of the brined cheese wheel, the appearance of the cheese whilst cut checking for consistency and finally, the taste and flavour. Simon joined a class Webex session with Mr Mottram to discuss the taste and texture of the cheese and Mr Mottram announced the winners. The runner up cheesemakers in Year 8A were Poppy Smith and Ruby Wardwith with ‘OPC’ while the best Year 8A cheese was produced by Axel Lees and Isaac Bedggood. The runner up Year 8B cheese was produced by Sam Stewart with his ‘Ch ch ch ch cheese’ while the overall winning cheese for Year 8, ‘Billy Whey Cyrus’ was produced by Molly Jones and Zara Watt. It is great to be able to have input and expertise from local craftspeople and we thank Simon for helping us conclude this part of our studies of Curds and Whey.
Usually our Year 3/4 students visit a dairy and a beef/sheep farm to see their investigation of the Science unit, Paddock to Plate, first hand but a move to remote learning has upended those plans. Instead, two of our hosts, Ashley and Michelle Gristede, challenged our students to become detectives to investigate a series of careers – Paddock to Plate. Students had to guess what careers Ashley depicted including an agroforester, CFA officer, weather person, welder, calf rearer, payroll officer, accountant, agronomist, concreter, veterinarian, maintenance engineer, conservationist, builder, production manager, footy coach and stay at home Dad. Ashley and Michelle helped demonstrate that all of these careers were combined in a very skilled, versatile, resilient and creative career - a farmer! Thanks Ash and Michelle for bringing this to life.