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At this school, the heat is on
Source: The Manly Daily, 29 May 2009
It's been many years since I sat in a classroom on a rainy day to eat my lunch but that’s exactly what I did last week and loved every minute of it.
Thankfully I wasn’t eating out of a lunchbox at a cramped desk, and nor was I inhaling the distinctive smell of immature, sweaty bodies, apple peel, old bananas and vegemite sandwiches.
This was a much more refined type of classroom, where the students are immaculately behaved, and spic and span in their neatly-pressed uniforms, always eager to please.
The Pittwater Training Restaurant is set in the grounds of the Northern Beaches College, formerly known as Brookvale TAFE, and while it’s nowhere near as grand as the ‘‘classroom’’ at the International College of Management, on Manly’s eastern hill, which is also manned by hospitality students, this place does exceptional food.
If you can forget the location and ignore the uninspiring but immaculately presented decor, it’s easy to pretend you’re in an established restaurant because the food is a darn sight better than many of this area’s more notable eateries, seriously.
Hard to believe when these hospitality students are only in their third week of the commercial cooking component of their course, but under the guidance of head chef/tutor, Richard Etherington, they seem to be able to produce a spread worthy of accolade. Mind you, it’s no walk in the park in Etherington’s frantic kitchen. A sneak look into the engine room, and it’s clear the heat is on but nonetheless, everyone is calmly going about their assigned tasks with impressive efficiency.
The students are required to cook for about 35 people at any one sitting, producing three perfectly timed and executed courses.
We have a choice of three entrees, three mains and a tasting plate of rich and delectable
desserts. On arrival a welcoming amuse bouche of marinated blue eye cod with a tomato and cucumber salsa is presented by those assigned to the important role of front of house. It’s a nice touch and whets our appetite for the main game.
Sometimes we forget we are in a classroom until we notice the supervisor discreetly explaining something to the students.
There’s even a barman (read: student) behind a well-stocked bar who also does cocktails, but he’s a bit quiet this lunchtime although we do order a couple of bottles of wine for our table just to get into the swing of things. This semester, Wednesday evenings are set aside for final year apprentices to woo the public after several years’ worth of training.
Each apprentice is assigned an evening where he or she will be responsible for ordering the food, doing the budget and running the kitchen.
But today, it is the international students who are out to impress.
Aparticular hit this lunchtime is the most delectable sweet and spicy schezuan-style eggplant, crowned with succulent char-sui roasted pork. It’s a little beauty but so is the delicate sesame crab salad mixed with a hint of lime and chilli.
On to mains and our table of six is favouring the seared fillet of oh-so moist barramundi which sits atop risotto with just a hint of basil, and served with a sauce of red pepper ‘‘essence’’.
The lamb is also receiving oohs and ahhs from our little group, pink and plump and simply presented with roast garlic mashed potato and rocket salsa verde.
Finally, the dessert lovers get a look in, enjoying a trio of lemon curd tartlet, a seriously good coconut cream sago pudding with pineapple and palm sugar syrup and an old favourite, chocolate mousse served with strawberry coulis. At the end of the meal, the students take a bow, receiving enthusiastic applause from appreciative diners.
Now tell me, where else can you get all this for $25 per head?
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