From paddock to plate in school
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.