The team of 8 Awatapu students prepared a 3-course meal and served to a full house. Students chose the menu around seasonal produce and every item served was made from raw ingredients – including 5 litres of tomato sauce for the lasagne, made from locally grown cherry tomatoes and fresh basil. The pastry cases for the dessert were made from freshly in-house milled oat and spelt flour. Keeping things local and sustainable was the focus – many of the items including the lettuce, cucumbers, eggplant and herbs were harvested fresh that morning from the student garden.
A full dinning room – a combination of family, teachers and customers made the event very lively and the interaction between the guests and student chefs was special. Thanks everyone, great teamwork!