Already two weeks into this term, how time flies. I hope everyone surived the holidays.
Welcome to all our new families I hope all the new students are enjoying the food.
Again I would like to thank all the volunteers, new and old.
From now on I’m going to post the past fortnight’s meals in my blog, so as to keep all the parents up to date with what we are feeding the children.
Monday – Napolitana pasta with garlic bread ( A big veggie hit for the first day back)
Tuesday – Seafood chowder with wholemeal par-bake
Wednesday – Roast pork with baked potato, pea, leek, baby spinach braise and gravy
Thursday – Sweet and sour chicken with rice
Friday – Hand cut, grass fed rump steak sandwich.
Monday – Beef lasagne with pear, fetta and rocket salad
Tuesday – Potato and leek soup with herbed croutons
Wednesday – Gluten free beef sausages, honey carrots, mashed potato and onion gravy with a sunflower seed, baby spinach and beetroot salad.
Thursday – Chicken cacciatore with pasta (olives optional)
Friday – Beef burgers with all the trimmings
Ingredient in the spotlight: FIGS
Figs have the highest overall mineral content of all common fruits. They are high in calcium, iron, vitamin B6 and the trace mineral manganese. They also help control blood pressure. This fruit contains tremendous amounts of fibre, more than any other dried or fresh fruit. The fibre helps protect against colon and breast cancer and assists in lowering cholesterol.
Cheers, Chef Ash and Jodi
Is this the IFS or the Masterchef studio? Makes our meals at home seem very uninspired! Many thanks Ash and team for your work 🙂
What an inviting and yummy menu. I might have to sneak around the corner at lunch time and get my son to bring a plate out to me…lol.
Great job Chef Ash & Jodi