Students only had to follow their noses to discover an array of international cuisines in the Ulumbarra Plaza at lunchtime. EAL-VCAL students once again cooked up a feast of flavours to celebrate Cultural Diversity Week and showcase the foods of a broad range of cultures, including Thai chicken curry, Chicken Karia from Pakistan, Karen fried onion, a sweet sticky coconut roll (also a Karen dish), and a sweet banana and cassata with coconut milk, wrapped in banana leaf.
Cultural Diversity Week is all about celebrating diverse range of cultural influences within our college community and reminding ourselves just how lucky we are.
