Indigenous TAFE students cook up wonders for Kambarang experience

Students from across the North West have flown to Margaret River to take part in the Kambarang gourmet food experience.

TRANSCRIPT

Natalie Ahmat: Students from across the North West have flown to Margaret River to take part in the Kambarang gourmet food experience.

It's a an opportunity for Tafe students from remote communities to serve European style cuisine with our own special touch.

Craig Quartermaine: Margaret River is the fine dining jewel of Western Australia and these TAFE students are getting the opportunity to serve up their version of gourmet cuisine under the watchful eye of renowned Chef Mark Olive.

Mark Olive, chef: Oh Craig, it's been mad but great. We've kids from Fitzroy and surrounding communities...this is a great event at Kambarang, it gives these four kids an opportunity to learn what hospitality is about and not only that it gives them the confidence and self-esteem to think they can do this job.

Craig Quartermaine: Though very shy, the kids from up north have been working with other TAFE students to embrace the opportunity after participating in the World Skills competition in Karratha.

Mary-May Skinner, Fitzroy Crossing student: Meeting Mark Olive was the best thing...it's just been amazing to work with him.

Meeting Mark Olive was the best thing...it's just been amazing to work with him.

Jessica Gordon, Shonoah Coppin: Well we did a competition down in Karratha called World Skills and they saw us cooking there and asked us to come to this.

Shaniah Williams, Fitzroy Crossing Student: At home we do a hospitality course in Cert 1 and 2 and asked if we wanted to come along.

Jamie Lee Flatfoot, Yandeyarra Student: [Answering the question, what did people say when you served up the food?] They said it was really good. Really, yep.

Craig Quartermaine: Jessica Albers is one of the teachers from Yandeyarra that accompanied the students.

Jessica Albers, Yandeyarr teacher: I am incredibly proud...all the staff that are down here, the group have done an amazing job, applying the skills that they've learnt at school and back at TAFE, but picking up a bunch of new skills from the chefs as well.

I am incredibly proud...the group have done an amazing job, applying the skills that they've learnt at school and back at TAFE, but picking up a bunch of new skills from the chefs as well.

And out on the grill they've picked it up beautifully as well.

Jacob Alexander, student: We're looking at some lamb, this has got rosemary. We have some native salt bush so you get a very bush tucker feel to it.

Shay Cox: Some thyme, some native herbs and spices marinated in there, grilling them off and straight onto the plate with some sweet potato mash on the plate, beautiful.

Alisha Ruin, Jacinta Blurton, students: We actually took some salt flowers from the beach and added it to the oysters, it was yummy.

And if you're wondering I can tell you for a fact it was absolutely delicious.

Craig Quartermaine in Margs, NITV News.