The Hands-On Team of students enjoyed making the different elements for this meal – eggplant oat burgers, which feature finely diced eggplant, oats and a range of tasty seasonings, lemon and rosemary busted potatoes, BBQ sauce and a delicious fresh salad. We found it best to make the eggplant oat mixture the night before and let it sit in the fridge overnight to firm up before forming into patties. The salad was a yummy mix of finely sliced colourful organic produce and fresh greens, dressed. Everyone enjoyed the meal, and the vegan soft-serve ice-cream made from coconut cream, soy milk, agave syrup and a teaspoon of guar gum. Ka pai team, yum.

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