This week in Food Design, 6M made meal of their cooking lesson after investigating the fine organic produce that is currently available in our very own garden.  

They skillfully sliced some rainbow chard, mustard greens, Thai broccoli and spring onion.  These were delicately stir-fried together with garlic, sesame oil, sweet chilli, soy and oyster sauces then combined with steamed brown rice.

This was a collaborative effort and signalled a successful start of their canteen cuisine project. We look forward to seeing what they cook up during the remainder of the semester.