Year: 2025

The past two terms in Food Technology have been a great experience. In Term 3 we focused on making different kinds of burgers, experimenting with flavours, ingredients, and how to build a meal that actually works. It was fun getting to try new combinations and learning how small changes can completely change the final dish.

Term 4 had a totally different theme: cultural food. We explored dishes from a range of cultures and learned how food connects to identity and tradition. The term ended with a cultural food festival where everyone shared what they had made. It was a cool way to see what others created and to taste foods I hadn’t tried before.

Overall, Food Tech has been one of my favourite subjects this year. I enjoyed learning new skills, trying new foods, and working with my classmates. I hope I get the chance to take Food Technology again in the future.

Hi Whanau,

When I walked into the Wildfoods Festival in Hokitika, the first thing that hit me was the smell — smoky, salty, and a bit suspicious. The air was buzzing with music, laughter, and people dressed up like they’d raided a costume shop in the dark. I saw hunters, fairies, and even a full-on chicken costume walking past with a kebab.

I came for the food, and wow — it did not disappoint. There were normal things like venison burgers and seafood, but right next to them? Fried crickets, sheep testicles, and shots of wild liquor that could probably melt metal. I decided to go all in and tried a huhu grub. It was squishy, kind of buttery, and honestly not as bad as I expected. Then I chased it with a sip of gorse flower wine, which tasted like someone turned a flower garden into alcohol.

The best part wasn’t even the eating — it was the atmosphere. Everyone was daring each other to try new things, cheering when someone actually swallowed a grub. Strangers were laughing together, sharing bites, and acting like old friends. By the end of the day, I was full, a little grossed out, and weirdly proud of myself.

The Wildfoods Festival isn’t about fancy meals — it’s about saying yes to something wild, tasting the unknown, and finding out what you’re brave enough to eat.

In class I made a cheeseburger that turned out way better than I expected. I started with a soft toasted bun, then added a juicy beef patty fresh off the pan. On top of that I melted a slice of cheese so it dripped down the sides, making the whole thing look extra appetizing. I kept it simple with lettuce and tomato for some crunch and freshness, and a squeeze of sauce to tie it all together. Even though it wasn’t from a restaurant, it tasted just as good, and making it myself made it feel more rewarding.

This term we have been focusing on burgers. So far we have made, Scone burgers, Chicken burgers, Lamb burgers and Flatbread burgers.  Do you think we could make a normal beef burger with normal buns?