They needed to make items that were as low in fat, salt and sugar as possible and that catered to the dietary requirements of their customers (dairy-free, gluten-free and nut-free). They were encouraged to use recipes from local cooks such as Annabel Langbein, Phillippa Cameron and Nadia Lim. They practised their dish and worked on things that needed to be ‘tweaked’ to make them taste or look better.

On Friday, they presented their dishes in the staff room, with each group telling the staff what they had cooked. M4 then did a karakai kia before leaving the staff to enjoy their food. Feedback from staff was all very positive, and M4 enjoyed hearing the notes the staff had left for them. Ka pai M4 on a very successful learning experience.