Small fry on roll
IT WAS a case of cooking pans at 10-paces as Eumundi Markets played host to a student culinary duel with the Market Chef grand final.
Chef Peter Wolfe has been challenging the cooking talents of local high school teams to take on all comers, and this week the contest came to the boil.
This was a recipe for fun learning with a large slice of competitive edge thrown in, as St Andrews College at Peregian Springs faced off with Maroochydore State High. Not to be outdone, Peter renowned for his bush food and organic recipes, turned up the heat in the finals.
The gourmet grand final incorporated fresh produce and ingredients from local growers and suppliers, all available at Eumundi Markets.
"The competition has really challenged the students each week, as they've only been told the name of the dish prior to each week's cook-off and not the actual recipe," Peter said before the showdown.
"They haven't seen the ingredients or the recipe until they've arrived for the competition to cook.
"The same will apply in the grand final, however the finalists will not even know the name of the dish in advance. It'll all be a surprise until they arrive."
Judge and market manager Peter Homan said the final surprise was that there was no recipe provided - these kids in the kitchen were suddenly faced with a pile of ingredients and condiments but were not the least bit fazed, coming up with chicken and strawberry dishes which tasted a treat.
Ultimately, while the spices simmered and the good oil was narrowly on the side of Maroochydore, with judges' taste buds and discerning eyes awarding it to them with the narrowest of margines - a single point.
Other schools to have challenged were Immanuel Lutheran College; Peregian Beach College; St Theresa's Catholic College; Burnside State High School and Sunshine Beach High School.
Recipes from Market Chef are available at http://www.eumundimarkets.com.au