To celebrate the conclusion of their Local Term, students recently enjoyed a hands-on Pizza Day at the Farm, learning about the journey from paddock to plate while developing practical cooking skills. The day began with students learning how to safely build and manage a fire in the wood-fired pizza oven. They then made pizza dough from scratch, measuring ingredients, kneading the dough and learning about the role of yeast and gluten in the breadmaking process.
A key focus of the day was sustainability. Students explored the concept of food miles by investigating where their pizza ingredients came from and considering the environmental impact of transporting food. Using produce harvested from Farm, alongside locally sourced ingredients, students created their own pizzas and reflected on how their food choices can support a more sustainable (and delicious) future.