During Science Week, the Year 4 & 5 students explored the Science of Taste in the Kitchen. We discussed the 5 main tastes and how the taste of foods relates to their chemical make-up, but also depends on how they are combined and the effect of temperature whilst cooking.

Each group then cooked a recipe based on each of these 5 tastes:

Greek Stuffed Vegetables (Sweet)

Beetroot Borani – Persian Beetroot dip (Sour)

Rosemary Focaccia (Salty)

Vegetarian Samosa (Bitter)

Braised Pumpkin & Silverbeet in Miso (Umani)

These recipes showcased a wide range of tastes & flavours from around the world – Greece, Iran, Italy, India & Japan. When it came to sampling our dishes it was a healthy and exciting eating experience for all and it was so great to see so many students trying new flavour combinations for the very first time!