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Bond University hosted its own invention test ? eco-style

Students from four Gold Coast high schools and a team of Bond University environmental students went head-to-head in a MasterChef style invention test for Bond University’s annual Eco Cook-Off Challenge earlier this month on Wednesday, March 13.

Competing in teams of four, Year 11 and 12 students from Coomera Anglican College, Hillcrest Christian College, Somerset College and St Stephens College, along with Bond’s own team, were presented with a box of mystery ingredients to create their own culinary concoction. The inclusion of bush tucker produce and exotic fruits contributed by Tropical Fruit World and Tweed Fruit Exchange added a extra degree of difficulty.

The winning team on the night was Hillcrest Christian College who’s research on sustainable food, creative menu, understanding of flavour combinations, and presentation impressed the judges.

The Eco Cook-Off Challenge was hosted by Bond’s Institute of Sustainable Development and Architecture as a fun, hands-on way of educating the next generation about sustainable food practices.

“All of the ingredients were sourced from northern NSW and south-east Queensland to showcase the variety of local, sustainably grown produce,” said the Institute’s Associate Professor Daryl McPhee who is a leader in the field of sustainable fisheries production.

“Some of the ingredients were familiar to the students and some presented quite a challenge, the judges were impressed with how the teams used them to create innovative and imaginative dishes.”

In addition to the mystery box ingredients, each team was allowed to bring along an extra five ingredients and their supervising teacher served as sous chef.

Their creations were judged by a four-person panel which included Gold Coast Bulletin Food writer, Chantay Logan and celebrity chef, Simon Grigalius, who is currently studying a Bachelor of Environmental Science at Bond University.

“Simon is quite possibly the first high profile chef in Australia to be specifically trained in sustainability science,” said Associate Professor McPhee.

“He is also passionate about our local produce and promoting sustainable food practices that carry all the way through from paddock to plate.

“Simon shared some of his techniques with the teams and their supporters, in terms of choosing sustainably grown produce and reducing unnecessary waste.”

The teams were cheered on by parents, teachers and university students.


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