JELLIED gazpacho, milk-poached snapper, corned beef ravioli, slow- cooked rose veal leg and basil-infused strawberry sorbet — it sounds like a menu from a five-star restaurant.
But it was Mount Druitt TAFE cookery and front-of-house students giving guests a taste of fine dining at its 100 Mile Dinner on Friday night.
Now in its fourth year, the eight-course feast sources all food and matching wines within a 100-mile radius of Mount Druitt as part of Good Food Month.
The menu included smallgoods from Penrith, quail from Arcadia, snapper caught off the coast of Sydney, lemons from a Blue Mountains backyard and fetta from Wilberforce.
Veal, cheese and wines came from the Hunter Valley.
About 45 students were involved in the day in two shifts, which started at 7am, and were still going 14 hours later.
Preparation started the day before.
"It gives students a sustainable focus to go into the industry knowing how to reduce food waste," Mount Druitt TAFE head teacher chef Steve Aitkins said.
"October is a funny time of the year for seasonal produce.
"The students had to design the menu around what they could find.
"There was a lot of discussion, as everyone has different tastes."
Mr Atkins says it is important for Mount Druitt to be part of Good Food Month.
"It's a chance to show people we're not far from Sydney," he said.
"The dinners become more complex every year.
"I don't think we've ever done the same thing twice."
Mr Aitkins was impressed with the way students embraced the event.
"Some students worked both shifts," he said.
"There was one girl who worked during the day and came in tonight to help out with front-of-house."