Students at Springbank Secondary College were given the exciting opportunity to work in collaboration with the Australian Science and Mathematics School (ASMS) during week 7 to produce meals sourcing Australian indigenous ingredients from Kaurna land that also conform to the Institute of Sustainable Futures (ISF) standards.
Daphne Ricketts visited Springbank to introduce students to the culinary delights of native food enjoyed by her ancestors for generations, including pâtés, spices, oils, jams, sauces, seeds and much more. “I didn’t realise there were so many tasty ingredients sourced from the scrub” stated Darian as he chewed on a cheese flavoured with green ants.
Year 9, 10 and 11 SSC students, accompanied by their ASMS friends, then visited the Aldinga Scrub Conservation Park to learn about natural bush foods historically sourced by the Kaurna people of South Australia.
On Thursday the ultimate Masterchef challenge steamed into the Springbank Secondary College kitchen where ingredients were combined to produce a chef-d'oeuvre of fine food. Judges Wendy House (SSC principal), Jayne Heath (ASMS principal) and Daphne Ricketts (Kaurna ambassador) with knife and fork at the ready were presented with each meal handed to them by the gifted contestants.
Springbank Secondary College would like to congratulate the SSC and ASMS students involved in this event and look forward to sharing many more successful partnerships in the future.