Term 1 2024: Rooms 16 &17
Week 2: We celebrated Waitangi Day with a menu from Aotearoa featuring some traditional ingredients like kumara, kawakawa, and karengo seaweed. We enjoyed kumara and zucchini fritters with kawakawa and herb yogurt dip, along with a fresh tomato salad with karengo seaweed dressing. Our dessert of kānga waru was very delicious!
Week 3: Happy Lunar New Year! Our Chinese menu was very tasty. We enjoyed dumplings (you can use store bought wrappers, or make your own wrappers- using wheat flour or gluten free flours). We also loved the crunchy cucumber salad, and for dessert we enjoyed the flavour of sweet red bean soup.
Week 4: This week we imagined we were enjoying blue skies and the sea breeze off the Mediterranean Sea in Greece. We ate a lot of yummy food today- briami (a roasted potato and vegetable dish), tomato fritters with taztziki sauce, and milopita- Greek apple cake.
Week 5: This week we enjoyed food from France and Belgium, two countries in Western Europe. We loved the Belgian mashed potatoes called stoemp (pronounced stoomp) along with warm French lentils with garden vegetables. For dessert we at lots of crispy Belgian style waffles with apple and plum compote.
Week 6: Today we used a lot of the potatoes we recently harvested to make saag aloo for our Indian menu. We loved eating with our hands, using tasty handmade kuttu ki roti to spoon up the deliciously spiced potatoes and greens, topped with a herb raita. The carrot and coconut halwa was deliciously creamy and sweet.
Week 7: Today we made gnocchi with fresh tomato sauce as part of our Italian menu. Delizioso! The Italian green beans with garden vegetables was a tasty side dish and we ate every last crumb of our dessert- plum cake!
All the staff really enjoyed having a Garden to Table session, the food was absolutely delicious. I am sure R 16 & 17 are going to be in for a treat. Thank you Sarah for such a tasty menu.
ReplyDeleteThank you Sarah and Deb for all your hard work organising our staff event! I've always enjoyed taking part in the Garden to Table sessions with my class but have never had the opportunity to do the cooking. It was so much fun!
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