Rice Paper Rolls
Noodles, julienned vegetables and fresh herbs will keep sparks busy slicing, dicing and snipping before rolling rice paper rolls to dunk into some accompanying soy or sweet chilli sauce. A convenient picnic food we may just have to enjoy these outside if it’s warm.
Frozen Berry Fruit Bowls
Eating is a visual sensation just as much as a taste one. Today we will combine, fruit, seeds and other tasty toppings to make a bowl to delight both eyes and tastebuds. Chewy, slimy, crunchy, soft, and slippery textures will be explored through the use of a variety of tasty offerings.
A tactile sensation! Squidge, smear, and squeeze a slimy snot between your fingers. Enjoy the sensation of wet, slippery slime on the eve of halloween. Sparks will don their lab coats today to create oozing gooey slime. Lets just hope our budding scientists don’t go a little mad with the fun of it all and let things get out of hand or allow the slime to have a mind of its own…
Braided Heart Bread
Dough is a very forgiving medium and quite tasty too. Today Sparks will mould dough into their very own frankensteinian creation; beating hearts, rattling skeletons, sugar skulls or decaying bouquets. Using a bread dough will enable the Sparks to use techniques that are not always possible with clay. Twist, fold and braid away.
Leading up to the Open Day, Sparks will be creating these little sesame biscuits to share at the Open Day. Hospitality is a very important and enduring tradition in many cultures and often includes the offering of food as a component.
Today we will create our own pizza favourites before transporting them across to the pizza oven at Hearth, an upcoming local art exhibition. While the pizzas cook in the woodfired oven the Sparks can meander through the exhibit and perhaps forage in the garden for some last minute additions.
Plantain and Cheese Turnovers
A traditional snack from Honduras this will be a tasty way to try plantain, for something a little different. Along with cheese gooey and oozy from being heated up these are likely to go down well.
As summer heats up this creamy treat offers some relief from the heat. Eaten by the Mughal emperors in the 16th century Sparks will be able to sample this delicious treat with the aid of some modern refrigeration.
Custard & fruit Danish, and Croissants with puff pastry
The Danish pastry has a complicated history of shared recipes across borders in Europe. This will be a chance for Sparks to watch custard being made from scratch, cracking eggs and stirring in milk and sugar. A sweet delectable treat.
Meringue, cream and fruit
Australian & NZ
Cooking is a process that sometimes involves using scraps, offcuts or leftovers. Today we will reconstruct egg whites leftover from the previous week to create a delectable treat in the form of meringue, cream and fruit. This recipe is going to require a little arm power however as sparks get beating and mixing.
Steamed Samoan Spice Cake
Christmas is just around the corner and the spices we will be using in this cake invokes memories of fruit cake and pudding shared around a laden table with friends and family. Using spices provides a great opportunity to show Sparks the original form in which spices come and link them to a growing thing.
At many a multicultural festival I have been refreshed with a drink of otai. The Sparks will enjoy mushing, squeezing and smashing watermelon together with coconut, lime and pineapple to recreate this drink on a warm afternoon in the sun.