The dinner provides a unique opportunity for the College’s hospitality students to showcase their culinary skills and prowess, using fresh produce grown on the College farm.

Trinity’s TAS/VET and school-based apprenticeship/traineeship coordinator Dominique Croker described the dinner as “a true ‘Paddock to Plate’ three-course feast”.

“It is a collaborative effort between hospitality students and staff to create a very 'real’ industry experience for the students,” Ms Croker said.

“This enables them to test whether or not the hospitality industry is a genuine career option.

“The students put in 100 per cent effort, run on excitement and adrenaline for the event, and draw on energy reserves that they often don’t even realise that they have.

“It is exhausting and exhilarating, and the customers are treated to a wonderful fine dining occasion.”

This year customers enjoyed a fresh summer menu, with shared entrees and three gourmet salads and home grown roast potatoes, along with alternate mains of marinated roast beef with red wine jus and herb butter and chicken Kiev stuffed with sun dried tomato butter, followed by alternate desserts of red velvet cheesecake and champagne jelly trifle.

Appropriate wines to compliment each course were offered to increase the diners’ positive experience.

The amount of planning and organisation to ensure a successful event is enormous, and the students fully participate in all aspects of the organisation, from setting up the ‘Pop-up-Restaurant', to preparing, cooking, plating up and serving the various courses, to clearing away the tables and pulling the restaurant down at the end of the evening.