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Harvest Day

Cooking and Fun

HARVEST DAY

At the schools that Slow Food Noosa sponsor, the members of Slow Food will come along and prepare meals with the students. 

First thing in the morning the students harvest the produce from the garden and wash the produce.  

In 2007 the chefs that came to our school were Matt Golinski and Katrina Ryan, below is the menu that they prepared with the students….  

While many of the students were learning from famous chefs how to use sharp knifes and cook food, other students were preparing the tables – decorating with plants and flowers, and collect arrowroot leaves to be used as plates to be eaten off – this way we had no disposables involved and the plates/leaves could be composed afterwards.

The students thoroughly enjoyed the fruits of their labours...

Photo above: Matt Golinski chef from Rolling Dolmado and TV celebrity chef arrives with tools in hand. Groups of students rotate in half hour shifts cooking with Matt.

Meanwhile we are busy in the garden picking arrowroot leaves for plates and decorating tables with large leaves (paw paw, banana) and flowers.

 

 Slow food cooking with kids  2007   MENU

Matt Golinski Guest Chef Day

Silverbeet leaves stuffed with Saffron Rice, Pinenuts and Herbs
Pickled Turnips
Mixed Salad Greens
and also some falafels were brought along for students to taste

Chef
Matt Golinski   The Rolling Dolmade Products, and TV chef – Ready Steady Cook programme


Katrina Ryan Guest Chef Day                      

Suffed zucchini, stuffing used silverbeet, thyme, fetta, pinenuts and raisings
Asian stir fry :  chicken, cabbage, spring onions, green beans, khol rabi, celery and sesame seeds.
Nasturium Salad :  fennel, lettuce, rocket, nasturtium and parmesan cheese with lemon & olive oil

Chef
Katrina Ryan :  Spirit House Restaurant

We have the pleasure of having Slow Food Noosa as a sponsor and partner.    Slow Food Noosa has world renowned chefs who are passionate about teaching kids about fresh food and cooking.

When we have a Harvest Day we pick the salads, herbs and vegies first thing in the morning so that they are at their freshest.  We have basket loads of fresh crispy produce which we take inside to wash.  Of course there are no chemicals on our food as its organic but maybe there are some bug droppings to clean off.

 

 
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