Otago Polytechnic third year bachelor of culinary arts student Dawoo Jeong (25) places toasted kale garnish on a cauliflower entree at the bachelor of culinary arts Excite 2016 showcase last night. A smorgasbord of spring culinary delights was on offer during a feast at the Otago Polytechnic's Technique training restaurant last night. Pickled and pureed cauliflower with toasted kale, soup buns with ginger vinegar, popcorn sweetbread and doughnuts oozing with lemon meringue were among the gastronomic offerings at the third-year bachelor of culinary arts Excite 2016 showcase in the Manaaki Building. Among the plates of food, skilfully arranged, was ''popcorn sweetbread''. Third-year bachelor of culinary arts student and popcorn sweetbread creator Kate Wilson (21) said the innocuous dish name meant people had been adventurous when they otherwise might not have been.

Source: Otago Daily Times November 16, 2016 17:04 UTC