Ice-filtered mushroom broth, seafood assiette, turkey breast roulade, slow cooked lamb and basil infused strawberry sorbet _ it sounds like a menu from a three hat restaurant.
Mount Druitt TAFE cookery students showed once again you don't have to go to the city to experience fine dining at its third annual 100 Mile Dinner on Friday night.
Everything on the seven course degustation menu was sourced within a 160 kilometre radius.
All fruit and vegetables were sourced within 20 kilometres of the TAFE
Ray Hayek from Jubilee Vineyard, Ebenezer attended to discuss the wines diners enjoyed
''The dinner reflects the Mount Druitt community,'' head cookery teacher Steve Atkins told guests.
''Today has involved five different rosters from 10am to 6pm and encompasses every student from commercial cookery. It's been a massive team effort.''
Highlights included a mushroom broth where the process started a week earlier, roasted cherry tomato and red onion tart, lamb that had been slow cooked or five hours and rice pudding with chocolate mousse.
''The stuff that is happening in the kitchen is mind boggling,''Mount Druitt TAFE director Sharon Kerr said at the end of the night.
Head hospitality teacher Michele O'Donohue hailed the night as a wonderful success.
''Not only is it a fabulous opportunity to showcase local produce but also give students a chance to work with that produce and learn new cooking methods,'' she said.
''It exposes the community to fine dining, achieves educational outcome, motivates the students and brings staff and students together.''
There are plans to hold more event next year.
''We want to hold meet the producer/farmer nights, where they come in and talk about the produce our guests are eating,'' Ms O'Donohue said.
Mount Druitt TAFE's Create restaurant is open to the public for private or corporate bookings.
Details: 9208 6273.