May Street Larder executive chef Scott Bridger used the workshop to teach the students how to create a number of recipes that will be included in the 5000 Meals Project next year.
The community project brings together school students and WA chefs to put together healthy, nutritious meals for Perth’s less fortunate out of donated or surplus fresh produce.
Perth company Lupin Foods have been working in conjunction with the project, with representatives visiting a number of schools to hold workshops and prepare dishes using their signature ingredient, lupins.
Lupin Foods’ Rhiannon Birch said it was a wonderful community event.
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“Under the guidance of executive chef Scott Bridger, the students prepared lupin vegetable patties and apple rhubarb and lupin crumble which will become part of the 5000 Meals project for 2016,” she said.
“MLC students will now go on to teach these recipes to Home Economics students from participating schools next year as part of the 5000 Meals project.”