NOWRA TAFE’s Destiny Cafe hosted an industry dinner showcasing the work of third-year hospitality students last week as part of a Regional Tasting Degustation.
In partnership with Shoalhaven Slow Food and Cupitt’s Winery, the hospitality students put their knowledge to the test to cook up a menu using environmentally friendly, fresh produce which supports the notion of fair farming and consumerism.
Restaurant, cafe and pub owners from all over the Shoalhaven enjoyed a delicious menu including a pea and ham consomme, pearl barley porridge with confit chicken and white truffle oil, tea smoked salmon steak with an apple cider butter sauce, a tender short cut brisket with garden vegetables and a delectable berry and cream souffle.
Hospitality and tourism senior head teacher Di Laver said she was extremely proud of the TAFE’s achievements over the last few decades and thanked businesses and the community for their support.
“Without the help from Shoalhaven Slow Food and the work from our long-term supporters tonight would never have been able to happen.
“Tonight is a celebration of the third-year students and a fantastic opportunity to talk about sustainability and local produce,” Di Laver said.
Shoalhaven Slow Food founder Rosie Cupitt said she shared Ms Laver’s philosophy of sustainability.
“Slow Food is basically the opposite of fast food … it’s about good food which is at sold at the right price, chemical free and is protecting our biodiversity.
“It was founded in the Shoalhaven in 2006 and we aim to fund and support local projects in the region such as kitchen gardens in schools so they can harvest local produce and remain sustainable,” said Mrs Cupitt.
The festivities stretched well into the night, giving local businesses the opportunity to network and support third-year students who graduate in a few weeks.
• More photos from this event appear on page 7.