The challenge saw current Bachelor of Health (Nutritional and Dietetic Medicine) students compete for a spot in the top-three selected recipes, which were evaluated by Georgia and Endeavour staff.

Georgia commended all the contestants for their efforts. “I wish this was around when I was a student,” said Georgia. “What a great way to use your new knowledge, skill set, and creativity. When you get out there, you’ve got to be creative in what is going to appeal to your clientele. You all did such an amazing job!”

Recipes ranged from smooth and savoury to downright delectable; the competition was fierce, but the judges were finally able to narrow it down to the top three winners.

In third place was Kate Creeper’s delicious and delightfully plated turmeric and ginger salmon recipe.

Kate, a second-year student based in Perth said she originally chose to study naturopathy but after her first year realised the nutrition aspect was where her passion lay.

“I love that Endeavour provides more of a holistic and connected environment,” said Kate. “I really feel like I’m part of a community here rather than just a number.”

More of Kate’s delicious recipes can be found on Instagram @aloeholisticnutrition

Anti-inflammatory turmeric and ginger salmon with herb tabbouleh

Serves 1

Ingredients

• 100g Atlantic salmon
• 1 bunch flat-leaf parsley, with tough stalks removed
• 1 bunch coriander, leaves only
• 1 bunch mint, leaves only
• 1 bunch chives
• ¼ cup pine nuts
• ¼ cup almonds, roughly chopped
• Grated zest and juice of 1 lemon
• 2 tbsp extra virgin olive oil
• Dressing
• ¼ cup Greek yogurt
• 1 tsp turmeric
• 1 tsp ginger, finely minced

Method

Lightly oil salmon on a baking tray and cook at 180 degrees Celsius for roughly 10-15 minutes.

Finely chop herbs to make tabbouleh, roughly chop almonds and add along with the pine nuts.

Zest and juice lemon and add to tabouleh mixture with olive oil, add salt and pepper to taste.

To make the dressing add Greek yogurt, turmeric, ginger and a pinch of salt and pepper to a small bowl. Combine until it resembles a golden colour.

Add the salmon to a bowl with the fresh tabbouleh and drizzle with yogurt to deliver an added burst of flavour and anti-inflammatory properties.

Be sure to try Kate’s amazing recipe and keep an eye out for recipes from our first and second-place Cook-Off winners.

Interested in nutrition?

Set the pace towards a happier, healthier you. Find out more about our Bachelor of Health Science (Nutritional and Dietetic Medicine) and range of Nutrition Short Courses.