Fancy a wattle seed yoyo biscuit with rosella jam to go with your cup of tea? That was the winning bush tucker taste sensation created by students in a project-based learning experience.
The western NSW and Riverina food technology students had the chance to devise bush tucker delicacies guided by a manufacturer who supplies food to Qantas.
The engaging and authentic project was a partnership between Dubbo School of Distance Education Technology and Applied Science teachers Janet Elliott and Naomi White and Herb Smith, CEO of Dubbo’s Dreamtime Tuka.
The students tapped into Dreamtime Tuka’s real-world experience to study the food product development process, gaining an insight into the collaboration required to design a product.
The task was to develop a new product using Indigenous bush tucker ingredients that would be suitable for Mr Smith to pitch to Qantas Australia, one of Dreamtime Tuka’s major clients.
The mouth-watering products created included biscuits and muffins using ingredients such as wattle seed and lemon myrtle.
The winning creation, judged by Mr Smith, was the wattle seed yoyo biscuit with rosella jam – devised by the team of Isabella Evans (from Deniliquin), Taylor Fitzgibbons (Cobar), William Flood (Gilgandra), Seth Forrest (White Cliffs) and Amanda Gough (Coonamble).