From pad­dock to plate in school

Shepparton News - - WEEKEND - By Tara Whitsed

It is a food trend that has con­tin­ued to grow in pop­u­lar­ity in re­cent years. The ‘pad­dock to plate’ ini­tia­tive fo­cuses on in­gre­di­ent qual­ity and sus­tain­abil­ity — of­ten re­fer­ring to the meats or fruits and veg­eta­bles used in eater­ies.

And Bourchier St Pri­mary School’s Years 3–4 stu­dents have joined the move­ment, cre­at­ing a de­li­cious recipe book af­ter hold­ing Pad­dock to Plate classes through­out the year.

In­struc­tor El­iza Os­born said they had used much of the pro­duce grown in the school’s veg­etable gar­den to make a se­lec­tion of healthy recipes.

She said it was a great way for the stu­dents to try new things.

“A lot of kids come to school with prepack­aged foods as a re­sult of their par­ents be­ing un­der more time con­straints, which is to­tally un­der­stand­able,” Ms Os­born said.

“But this is a chance for them to try new things.”

She said the stu­dents more of­ten than not liked the new foods that might in­clude in­gre­di­ents such as pur­ple car­rots, let­tuce and beet­root.

Ms Os­born said she and the stu­dents sourced the recipes for the cook book and it in­cluded dishes such as beet­root and potato pizza, healthy na­chos, veg­etable sushi and le­mon curd bliss balls.

The stu­dents cel­e­brated their Ånal ses­sion of the year by mak­ing Christ­mas-spiced short­bread.

Abbey Woods, 9, and Lil­lie Steel, 9, get their mix­ture to­gether.

Archie Daniel, 8, and Ai­den Moore, 8, proudly dis­play­ing their recipe book.

Arbi Xhuti, 8, cuts up some but­ter for bak­ing.

Hai­ley Pa­ton, 9, wanted to taste test some of the in­gre­di­ents.

The recipe book fea­tures veg­etable-laden recipes.

Umar Munu melts some white choco­late.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.