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ACC Culinary Competition

Parade College has taken out the 2023 ACC Culinary Competition. Parade edged out he competition to claim this year’s title. All schools that were represented cooked up a storm, producing high quality dishes that impressed the judges. This year we were lucky to have judges from the Australian Culinary Federation (ACF), join us again to help decide the 2023 champion. The event was held at Parade College. The hospitality from the staff and students was outstanding, making all that were involved, feel at home. A big thank you to everyone involved for making it another fantastic event.

Below are team photos along with the dishes that were cooked up on the day. Each team cooked a main course and dessert. Each team was judged out of 100 points which was inclusive of preparation, technique and final product.

2023 Champions – Parade College
Parade Main Dish – Sou Vide pork fillet – Pork fillet served on a creamy mash with a salsa verdi
Parade Dessert – De -Constructed Apple crumble – apple crumble with a raspberry coulis and a Tuile biscuit
St Mary’s College
St Mary’s Main Dish – Crispy Skin Snapper With Bean Ragu – A rich bean ragu with crispy skinned snapper and gremolata.
St Mary’s Dessert – Baked Quince With Creme Anglaise and Soil – Baked quince with creme anglaise and spiced soil
St Bernard’s College
St Bernard’s Main Dish – Autumn Duck – Delicious crispy skin, duck breast with a plum sauce and crispy sage served on a bed of roasted pumpkin risotto with broccolini and feta.
St Bernard’s Dessert – Orange & Rhubarb Delight – A deliciously soft, steamed orange pudding served with stewed rhubarb, roasted fig, caramelised orange and a ginger/orange crumb.
St Patrick’s College
Pistachio crumb Rack of lamb with seasonal vegetables
St Patrick’s Dessert – Swiss roll Meringue with strawberry syrup and rose essence
St Joseph’s College Ferntree Gully
St Joseph’s Main Dish – Lamb Cutlets with Roast Vegetables and Jus – Lamb cutlets served with a variety of seasonal roast vegetables with a jus
St Joseph’s Dessert – Rhubarb and Custard Cake – Rhubarb and Custard Cake served with rhubarb and blueberry coulis
Salesian College
Salesian College Main Dish – Seared Pork Tenderloin – Seared fennel crusted Pork Tenderloin with autumn mushroom cappelletti , puree of cauliflower,  sage buerre noisette.
Salesian College Dessert – Roasted Poached pear with orange polenta  sable cinnamon – Seared fennel crusted Pork Tenderloin with autumn mushroom cappelletti , puree of cauliflower,  sage buerre noisette.
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