This term the lunch times have changed and it has been great. Each group of students now has 20 minutes, allowing plenty of time for eating, whereas before it seemed quite rushed. I believe the student are now more relaxed as they are not being rushed by the next group, especially the older students. As a result of the extra time, the buffet and cafe are being left much cleaner.
Last fortnight’s café menu:
Monday – Tuna pasta with mornay sauce and chickpea, baby spinach, tomato and red onion salad
Tuesday – Chicken and broccoli stir fry with garlic and cous cous
Wednesday – Chunky steak beef pie with a fresh radish salad
Thursday – Buttered chicken with steamed rice and a pickled tomato cucumber onion salad
Friday – Wagyu beef burgers with all the salad trimmings
Monday – Spinach and ricotta ravioli in a tomato cream sauce with rocket pear fetta salad
Tuesday – San choy bow with rice noodle and coriander salad
Wednesday – Beef rissoles with mash and braised peas and gravy with mushroom, olive and baby spinach salad.
Thursday – Chicken stroganoff with pasta and a feta beetroot salad
Friday – Chicken breast burgers with all the salad options
Ingredient in the Spotlight: Almonds
In their raw state, almonds contain almost entirely good fats which can lower cholesterol and reduce the risk of heart disease and diabetesaccording to the Cultural Health diabetes prevention resources. Almonds are packed full of minerals including magnesium, potassium and calcium, as well as vitamin B6. Almonds are an important source of protein, particularly for vegetarians. Protein counteracts the adverse effects of excess sodium on blood pressure and assists in controlling the working of muscles and nerves. Almonds have greater levels of satiety, that is, satisfaction or fullness from food, which helps people to maintain a healthy weight.
Cheers, Chef Ash and Jodi
Excellent post guys.. Keep up the great work
Great menu. One of Bailey’s favourites – Beef rissoles with mash.
Well done!