2026 Recipes

Term 2: Tui Hub

Week 2: We recently celebrated ANZAC day, so this week we are cooking from New Zealand. We're using kumara, kawakawa, and herbs from our from our garden to make a delicious autumn feast.

Pumpkin, carrot and kumara soup with

Kumara leaf and kawakawa pesto

Cheese scones with butter

Anzac biscuits

We grew beans and dried some of them on the vine, then we soaked the beans overnight and cooked them in water to use in Mexican tacos this week! It's NZSL week this week- see the sign for taco here! The food this week was delicious and we had fun tasting the spicy salsa.

Bean and vegetable tacos with

Winter pico de gallo (chopped salsa),

And handmade tortillas

Mexican spiced pumpkin cake

Week 4: We had several requests for apple crumble so this week we made Irish food and an Irish oaty apple crumble. Our savoury dishes included potatoes, cabbage, leeks, spring onions, carrots, and fresh herbs. Yum!

Colcannon

Roasted Carrots

Soda Bread

Irish oaty apple crumble

Term 1: Kea Hub

Week 2: We started the year with a delicious menu from our own country, Aotearoa. The menu featured some distinctly Aotearoa ingredients: kawakawa, harakeke seeds, and kūmara, complemented by green beans, silverbeet, scallions, and mint harvested from our māra kai.

Kumara, kamokamo, silverbeet, and green bean fritters

Kawakawa and mint yogurt dip

Kanga and kāreti salad

Rhubarb biscuits

Week 3: We enjoyed celebrating the Chinese new year this week with some very delicious dumplings made with vegetables from our garden- cabbage, kohlrabi, spring onions, carrots, and silverbeet. We had a very tasty smashed cucumber salad on the side, and sweet rice cakes for dessert.

Dumpling wrappers

Dumpling filling

Smashed cucumber salad 拍黄瓜 Pai Huang Gua

Chilli crisp

Sweet rice cake 年糕 Nian Gao

Week 4: This week we visited the Mediterranean region by cooking recipes from Greece and Italy. We made Greek pita bread which we ate with yogurt and feta dip along with the vegetable dish Briami, made with potatoes from our garden! For dessert, the plum cake was very delicious.

Greek pita bread

Yogurt and feta dip

Briami

Plum cake

Week 5: What a flavourful Sri Lankan menu we enjoyed this week! We loved the potato curry, the dal, and the coconut roti, along with a fragrantly spiced steamed watalappan for dessert. Garden produce included green beans in the potato curry and green chilli used in the coconut roti and the coconut sambol!

Potato curry

Red lentil curry

Coconut sambol

Coconut roti

Watalappan

Week 6: We enjoyed the flavours of Spain this week! Potatoes and fresh tomatoes were the highlight of the menu with tortilla Española and pan con tomate. Rounding out the menu, we had berenjenas con miel, pimientos de Padrón (though we used mild chillis from our garden instead of Padrón peppers, bizcocho de peras con aceite de oliva (Spanish pear cake).

Tortilla Española

Pan con tomate (bread with tomato)

Berenjenas con miel

Pimientos de Padrón

Bizcocho de Peras con Aceite de Oliva (Spanish pear cake)

Week 7: Since it was St. Patrick's Day this week, we made Irish food- great for the autumn vegetable harvest of potatoes, carrots, cabbage, kale, fresh herbs, and apples!

Colcannon

Roasted carrots with fresh herbs

Soda bread

Irish apple cake

Week 8: We had some really amazing Nepali food today- Dal bhat, which is made up of dal, saag (made with greens from our garden), pickles, and chutney.

Dal

Saag

Potato pickle

Cucumber pickle

Achaar

Week 9: We all shared some amazing Turkish food today and a lot of us tried sarma (rice stuffed grape leaves) for the first time- yum!

Kiymali Pide (vegetarian version)

Sarma

Semolina pudding with fruit sauce

Week 1, Term 2: Because last term was a shorter term, we had our last session, and our famous Owairaka pizzas, in term 2!

Owairaka green pizza, and cheese and vege pizza with handmade pizza dough

Roasted kumara and garden vegetables with fresh herb garnish