One look at WA Seafood and St Mary students can’t disguise, they’ve got hungry eyes
This week’s education day saw team members from WAFIC head to St Mary’s Anglican Girl’s School in Karrinyup. Twenty year eleven students studying home economics were treated to stories from industry expert Steve Davies who relished the beauty of the deep sea and being at the mercy of the uncontrollable force. Davies also gave an important overview of WA’s sustainable fisheries and spoke about how Australian fisheries are subject to rigorous management controls to ensure that they are fished sustainably.
Next was chef Zoe Kumar who captivated students with a dazzling display of culinary expertise featuring two underutilised species in her recipes – Herring and Moses Snapper.
For recipe one, Herring with tapenade trofie pasta, students in the front row painstakingly endured wafts of garlic, capers and olives as the ingredients hissed and sizzled in the pan. With mouths watering, Kumar advised the students that herring known for its oily flesh marries well with the strong flavours of the Tapenade. WAFIC staff member Danika Gusmeroli asked the students “who is hungry” and was met with sighs and ravenous eyes. “Very hungry,” the students exclaimed.
Next up was recipe two, Moses snapper and fennel apple salad with vinaigrette, which saw the likes of the meaty fish combined with flavours such as sandalwood nuts and ground bush tomato. Snapper is best experienced with a side that is fresh and crisp and Kumar showed the students how to prepare a simple apple and fennel salad– lending a freshness and crunch that’s unbeatable.
As time was ticking and recess was fast approaching, it was up to the students working in teams of 3 to peel, chop and stir under the watchful eye of Kumar.
In the safe school environment, the Smartfish Education Program helps children use a range of cooking skills to prepare, cook and create healthy seafood meals using underutilised Western Australian seafood. And, for some students, cooking seafood is a first.
“Learning to cook seafood, is a life skill, just like learning to drive”, Kumar said.
“But it needn’t be stressful, but good fun and something that can be done with friends.
“When students are involved in hands-on experience, students show a willingness to experiment with foods.
“Students can then transfer their new found knowledge and re-create these seafood dishes at home with confidence”, she said.
And just like that, in a blink of an eye, 2 hours disappeared and with only five minutes to go, students were running around plating perfectly presented dishes.
And the best part of the day?! The students got to devour a very tasty meal full of WA seafood!
And just in case you were asking… no… there were no leftovers in sight….