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Skill Based Cooking Program

Beau, Chris and Adam have been working with staff member Lauren to master a lovely menu of stuffed mushrooms, chicken skewers with dipping sauce, marinated meatballs, ham & leek mini quiche, chicken corn & asparagus tarts, smoked salmon mini toasts, sourdough with dipping oil and an antipasto selection.

The flavours and presentation was professional and delicious.  The skill based cooking program has a maximum of 3 participants to one Dundaloo staff member.  This maximises the learning and quality for the participants.

The group has received more bookings for commercial catering as a result of the evening.