Introducing our 2023 Tertiary Flavour Challenge Winner: Kaitlyn Kane
The brief challenged students to create a vegetarian pizza or pasta that incorporated the “Viet-Cajun Spice Blend”. This flavour blend infused smoky Cajun spices with subtle Vietnamese flavours. The brief further challenged students to incorporate the culinary techniques of pickling and charring to create their final recipe.
Kaitlyn’s winning recipe of a “Mexican-Cajun Pizza with Charred Corn and Pickled Jalapenos” brilliantly combined each of these flavours and techniques.
When asked what she most enjoyed about the experience Kaitlyn said: “I really enjoyed experimenting with this challenge, the brief was challenging but it resulted in a recipe that I never would have thought of making beforehand. It really made me think outside the box. Overall, I’m really happy with the flavours of the pizza, they all work so well together, especially with the Viet-Cajun spice blend.”
This is the third year we have run the challenge and it is really exciting to see the creativity of our tertiary students.
BIG NEWS: In 2024 we are expanding the Tertiary Flavour Challenge to include tertiary students from all subject areas and career paths, instead of just focusing on home economic related subjects of education, food science and nutrition.
This new direction aims to encourage the benefits of culinary nutrition for everyone, no matter their background or skillset. The challenge inspires individual tertiary students to consider ingredients and flavours that go beyond their traditional weekly recipes to experiment and create something new.
Home Economics as a profession includes many career paths including secondary teaching, dietetics, food technologists and food science to name a few.
With a growing body of evidence showing a relationship between food skills and cooking confidence and an individual’s diet quality as well as the importance of culinary nutrition it is the ideal time for this challenge to have a tertiary extension that allows pre-service students in these professions an opportunity to participate in this culinary experience.
Being current with new flavour and food trends is important to remain relevant within these professions so we invite each of you to take up this challenge to create and experiment.
Select one flavour Trend that inspires you and begin creating.
NOTE: Students are not to include alcohol in their recipes.
Best of luck to each participant.
Note: The winning recipes may be shared on the HEIA website and possibly the NMNT website (as is or with minor modifications).
2023 Flavour Trends
Full Flavoured Fats
No longer misunderstood, consumers and chefs alike are now using fat, from butters to oils, to impart mouth-watering flavour and creaminess into everyday dishes and drinks, which offer a simple,comforting richness to the kitchen and a more balanced approach to eating.
Grounded in the techniques and
ingredients of French cooking, but democratised for today’s kitchen, French cuisine has never been more approachable while using the best ingredients and culinary techniques to build a harmony of flavours and lay the foundations for food and beverage to come.
We’ve witnessed an exciting evolution to this new, multi-sensorial, layered taste experience that pushes beyond the singularly spicy realm where heat and ingredient pairings come together to shape how heat is perceived and how long it lingers and finishes.
Details on the 2023 competition are available here. The following resources will assist with your entry.
Submission of final documents is to be completed separately, any time before 5pm on the 31st October 2023 with all required documents to be put in a single PDF file and emailed to email@example.com