News from Foods

The theme for foods the last two weeks has had a bit of a local flair. Donna Madigan kindly supplied us with some pumpkins for the Year 13 class, so we maximised on cost effective student meals making pumpkin soup, such an easy and cheap winter warmer! The students also educated Ms Harpur on a kiwi classic, cheese rolls, to go with the soup. Unfortunately all cheese rolls were consumed before photographic evidence could be taken.

The recipe for our soup is here. A handy trick for making extra delicious soup is to roast the vegetable first to bring out the flavour. Another great tip is using a coconut milk base and adding some lentils (after blending) for added flavour, texture and protein.

The Year 12s are continuing with cook ups for sports nutrition. We made a classic Mac and Cheese this week (thanks to Olivia's parents for the cheese!) 

We added some vegetables to trick those non-veg lovers into eating their greens! Adding peas and spinach or broccoli can be useful to get extra micro-nutrients, but also for protein. Believe it or not, peas, leafy greens and brassica have a surprising amount of protein in them. We also played with protein pasta, pasta made with added pea protein. Our Mac and Cheese recipe is linked here. 

Talking about protein, local food and getting your fix, last week we certainly bulked up with Duck Bao buns. 

To celebrate duck hunting we fried up some home kill, kindly provided by Olivia's dad. Big shout out to Cody Hartvigsen for the duck! 

The staff certainly appreciated the extras and, again, Ms Harpur was the one learning about local culture and food.