Matt Golinski trains the next batch of chefs

Celebrity chef Matt Golinski is serving in style with little help from school students with a tantalising six course menu

Celebrity chef Matt Golinski is teaching the next batch of chefs while putting on a top-class service at Beenleigh State High School.

“A Night with Matt G” has run over two nights, and is a chance for the students to get a cooking lesson with an industry leader.

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Golinski and the students preparing for service on the first night of the school's dinner.

“It gives them some real-life experience and a different perspective of food”, Golinski said.

“It's relevant to what is going on in a restaurant and they are taught the skills to be organised and to get 50 plates of food out for six courses.”

Golinski said the look on their faces when they finish a night of service and are told about the food is ‘amazing.’

“Seeing their faces when I first plate a dish, they go “wow that’s amazing” they’re really into learning and lap it all up,” he said.

“I never here a whinge out of any of them, they are here because they want to be here and because they are excited about it.

Golinski has been teaching students at the school for the last five years and has loved it ever since.

Most of the produce used on the menu is produced locally at the school’s farm or from Matt’s farm at home.

“I love cooking and I love knowing where my food comes from,” he said.

“Beenleigh High is obviously known for its school farm, the strawberries we got yesterday are straight off the farm and they are amazing.”

“People like to hear a story about where their food has come from these days and knowing the whole paddock to plate thing is really important now.

The six course menu is bound to get that tummy rumbling, with the first night getting raving reviews from the lucky diners.

MENU

Housemade Sourdough and Jersey Butter.

Fresh sourdough bread prepared by Matt and the students at Beenleigh State School.

Betel Leaf, Crispy Pork Belly, Pickled Oyster Mushrooms, Coconut Yoghurt, Macadamia and Finger Lime.

One of the six dishes on show, the Betel Leaf, Crispy Pork Belly, Pickled Oyster Mushrooms, Coconut Yoghurt, Macadamia and Finger Lime. Yum!

Gold Coast Black Tiger Prawns, Rocky Point Cobia Brandade, Chickpea Fritter, Dried Tomatoes and Capers.

Roasted Sirloin, Gotzinger Bacon, Celeriac Puree, Wild Mushrooms, Fresh Peas, Red Wine Jus.

Kenilworth Ash brie, Fennel Seed Lavosh, Cumquat, Fennel and Olive.

Honey Custard Profiteroles, Rum Macerated Strawberries, Lemon Myrtle and White Chocolate Semifreddo.

Golinski says all the dishes are great but says one in particular is his favourite.

“If I had to choose one probably the strawberry desert, that's pretty hard to beat because the strawberries are so super from the farm here.”

Golinski sharing his expertise with the young chefs in the Beenleigh State High School kitchen.

The two nights is a bit of a taster before the bigger luncheon on August 28 this year.

“It has just got bigger and bigger every year since the start, it’s good, every year it is a good bunch of kids and the staff here are really great to work with.”