Visit to Federal Delicatessen and Depot

 Our visit today was fantastic. We experienced what it was like to be in a real restaurant. We were guided through the kitchens - saw where all the dishes are washed, food is prepared and stored, chefs in action and we even got to prepare our own potato skins and eat them! The chefs were preparing for the day and we could watch them slice onions, prepare octopus, chop coriander and check out the amazing wood fired oven they use.

 The fridges are huge we could all fit in! The food and produce are stored in such an organised way.

This will be where the silverbeet we are growing for the restaurant will be stored before it is prepared.

We sat up at the servery and watched the chefs at work. We then prepared some potato skins and got to eat them. We also tried a Depot famous fresh fish slider - delicious!

Thanks so much to Al and his team for inviting us. What an awesome experience we had!

Winter is here

We have been making soup in the kitchen which has been much needed for the gardeners as they come in to the kitchen from the cold and wind.
Year 5 are making Minestrone with Irish soda bread, followed by a rhubarb shortcake and Year 4 are making a Versatile vegetable soup with cheese and rosemary pastry twists followed by lime shortbread. All recipes are on the blog pages so try some at home!

Chokos!

We have had an amazing harvest of chokos this year. They have proven to be a very versatile ingredient in a variety of dishes across both year groups.

We have braised them and stir fried them with Asian greens, baked them with potato and a cheesy parsley sauce, made a choko fruit curry that we served with cauliflower rice and even used them sweet in mini choko tarts.

Enough were harvested for some children to take home to use as well and we loved hearing how they were used. 

With the last of the seasons crop Year 5 will make a choko pickle.

Serving the choko fruit curry with cauliflower rice and pastry rolling for the mini choko tarts.