Practice makes perfect: Mount Druitt hospitality students are honing their skills for next week's 100 Mile Dinner. Picture: Gary Warrick
THE heat will be on Mount Druitt TAFE hospitality students next week.
They have to cook up a six-course degustation menu with everything coming from within a 160-kilometre radius.
Lamb, seafood, turkey and mushrooms will be on the menu when TAFE serves up its 100 Mile Dinner next week.
About 80 people have booked for the sold-out event, now in its third year at the TAFE.
"We're looking to host several events next year," hospitality head teacher Michele O'Donohue said.
Thirty cookery students and 25 front-of-house people will be involved in the dinner, which will be held on campus at the Create training restaurant.
The dinner is part of October's Crave Sydney International Food Festival.
"This year's dinner will be slightly different, when the chefs will come out of the kitchen during the main course to talk to the diners," Ms O'Donohue said.
"Each course will be based on a concept. Instead of dessert tasting plates we had last year, this time we'll be arranging several desserts that are linked."
The dinner is a learning experience for the students who make it happen.
"They can't go by a recipe — if they don't have an ingredient, they've got to find a substitute within 100 miles," Ms O'Donohue said.
"Our TAFE courses have a sustainability unit where students learn how to rely on local and seasonal produce. Being in the Sydney basin, it's all very easy to access. The philosophy is local first, state second and national third."
Students hone their skills at Create Restaurant, which is open for bookings from the public.
Details: 9208 6393.