Updated: Sep 22
Reporters: Ashton Carney (Year 10), Chae Conte (Year 7)
Additional Reporter of 'Tree Tops Cafe' footage: Tori Henderson (Year 7)
Editor: Ms Shannon McLoughlin
Today at Lake Illawarra High School, Year 11 Hospitality and Year 10 Food Technology students eagerly awaited their ZOOM meeting with Master Chef, Tracy Nickl and his son, Josh Nickl, from the famous Gumnut Patisserie. Gumnut Patisserie is found in the Southern Highlands and has won countless awards for their delicious desserts.
Students listened and learnt a recipe for 'Palmier', a delicate French pastry, and thoroughly enjoyed the unique learning experience. Watch the video below to hear from our students and see their fantastic desserts.
The TAS faculty are also renowned at LIHS for the establishment of 'Tree Tops Cafe'. The LIHS Student News Team have previously reported on this venture for Year 11 and 12 hospitality students. The cafe is a school run initiative and provides students with a platform to experience the world of hospitality and gain valuable experience in this field. The news video also contains staff reviews after visiting the Tree Tops Cafe.
A huge thank you to Jane Cormack, Rhonda Willingham, and Mel Stephens for organising such an incredible event for our LIHS students. Thank you to all teachers involved and for letting the Student News Team witness (and taste) this once in a lifetime opportunity.
Bake your own Palmier at home!
Follow the recipe below to create your own delicious Palmier. Send in photos of your desserts to the LIHS news team and be featured in our next news post!
Unwrap the puff pastry. Using your hands or a rolling pin, flatten out the seams if your puff pastry has then, making an even rectangle. Brush melted butter evenly over the puff pastry. Sprinkle half of the sugar on the pastry, then spread it around evenly. Using a rolling pin, roll the pastry into a tall rectangle, pressing the sugar into the pastry. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.
Tightly roll the bottom of the pastry toward the middle, stopping at the centre, then roll the top of the pastry to meet in the centre as well. The rolls should be the same size. Wrap in plastic wrap and chill for about 30 minutes.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into ½-inch (1 cm) rounds. They should look like smushed hearts. Place the slices on the baking sheet about 2 inches (5 cm) apart to allow for expansion. Bake for 15 minutes, flipping them halfway until the sugar is caramelised and the cookies are golden brown.