There were plenty of smiling faces in the Ulumbarra Plaza at lunchtime on Tuesday, with our BSSC Kitchen Challenge students providing a touch of fine dining for the magnanimous sum of a gold coin donation. Diners enjoyed cheese soufflé with lemon and herb butter, served on a Waldorf salad, and hot chocolate fondants with butterscotch sauce.
The pop-up stall was a warm up of sorts for next Wednesday’s showcase dinner, when students will cook for more than 60 people including local foodies, and other well-known Bendigonians.
The quality of food was incredible.
Rob Rees reinforced this, tweeting: awesome work on kitchen challenge day 7… 50 happy people served. Not even the final event. This group went outside comfort zone again.
Congratulations to our young chefs!