It was great to have the Awatapu College senior students here with us at Wholegrain Organics today. They are taking part in a 7-week sustainable cooking workshop. The highlight of this course will be a student-hosted dinner that the team will prepare for their families, school teachers and Wholegrain Organics customers at the end of March.
An exciting time ahead of us. Today we made a dairy-free potato gratin, with a delicious creamy filling made from macadamia nuts, cashew nuts, tofu and soy milk. We enjoyed sitting down together and sharing this simple meal. Ka pai everyone.