In a kitchen classroom in Sydney’s inner west, a group of year 10 and 11 students are cooking up a feast. The afternoon has been spent making sugar syrup, punching dough, chopping tomatoes and crimping pastry. As the clock marks the end of the normal school day at 3.15pm, the students barely glance up. Because there is cooking still to be done, and this feast won’t be finished and eaten for many hours yet.