Term 3 - Winter is over (nearly) !!

Hello everyone, thanks you for all the support while the main canteen coordinator is away. The last four lunches went well and now it's time to order for the second half of this term. Please see the menu on the school website and bring the order slip to the office if you haven't ordered yet!

The last Friday we cooked "vegetable lasagna" and "beef and veggie stir fry on rice". We've served them before but not for a while. I guess people all remembered the yummy smell of the melting cheese and garlic&soy from the kitchen:-).

Thanks to Mrs. Diane again for the beautiful supply of broccoli from the school garden. It went into the both menus. (The picture was accidentally deleted unfortunately..!)

Term 2- Week 8 The last canteen of the term!

We've made nearly 700 nutritious meals in term 2. The students have been encouraged to eat everything on their plate and it has been getting better every week. Thank you so much for your support. See you next term!

Term 3- week 5 "Baked potato & Pumpkin soup"

 a hard work- cutting pumpkins

 Baked potato was newly introduced this week. It is topped with beef mince, bean sauce and fresh sweet corn from our school garden.

Term 2 -week 4 "100 meals!"

What a busy week! We had over 100 orders this week. Pinwheel is always the most popular menu but Stir-fry was attracting so many children too.
Well done for the helpers!

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Term 2- week 3 "Choko curry"

A new vegetable is introduced to our lunch this week. It is called "choko". Choko ( also called Chayote) is originally native to Mexico and has mild flavor and juicy texture. Mrs. Turner gave us some to add into our chicken curry and it was delicious!

Mr. Choko has a cute face

We used them all for the filo triangles!

mixing silver beet with feta cheese

yummy..!

our new menu- silver beet and feta filo triangle

Term 2- week 2 - What is sushi rice?

Nearly 90 students gathered in the hall and 60 sushi rolls quickly disappeared into their tummies! I wonder how many of them know why sushi is so popular for the children. The student helpers learnt why.

Making sushi rice seasoning- mixture of rice vinegar, sugar and salt
The mixture would be added to the cooked rice

Vinegar preserves fillings (such as fish) from going bad. Vinegar and sugar keep the sushi rice soft. The recipe is the wisdom of Japanese ancestors when the refrigerator wasn't existed. You don't need to put sushi in the fridge(in fact the texture will be destroyed if you did! ). That's why sushi rice is sweet and many children like it :-).  Our sushi has plenty of fresh vegetables, smoke fish or lean ham, so it is quite healthy meal after all!

No sugar is added to these ice blocks!

Term 2 week 1- "mystery garlic breads"

What a busy start to the term! We didn't to get to have much time to take pictures once we start serving meals! The menu was Taco and creamy pumpkin soup with garlic bread.  Did your garlic bread had different kind of flavors?  The student helpers made some of them with different kinds of herbs from the garden for an experiment:-). Most of them were made with Italian parsley with garlic (also from the garden) and butter.

Picking up some salad leaves for Taco

Parsley, basil, oregano, rosemary and sage

Thursday preparation in the kitchen- making "a mystery garlic bread"

Sabroso! Delicioso!