Sole and crayfish quenelles
Sole and crayfish quenelles with Sauce Nantua prepared by our Diploma Level 5 Cookery chefs This is a complex classic dish with savoury umami flavours and creative presentation by the students.
Turkish Ice creams
Enjoyed Turkish ice cream with twist! Will I get to eat it in end?
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Potted colour
Express yourself with this artistic dip-dye paint effect using Resene paints. Find out how to create your own with these easy step by step instructions.
Commemorate Anzac Day on 25 April
Remember our servicemen and servicewomen past and present by attending an Anzac Day service on Thursday 25 April.
Visit for a full list of services across the region.