Manukura School

Instant Ice-Cream at MANUKURA

The MANUKURA juniors thoroughly enjoyed making “instant ice-cream” today from frozen berries, mango and banana. With a dash of milk and a squirt of honey, and a blitz in the food processor they all had their own flavour of ice-cream. We then calculated the sugar content of regular ice-cream (around 6-7 teaspoons per 100g), versus the honey content of ours, (around 2 tsp per 100g).

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Manukura School – Culture of Excellence

It was a pleasure to be invited to Manukura School last Wednesday where the respect between students, teachers and strangers alike meant that a lot could be achieved in one day.

It was the students turn to make lunch for the kitchen staff and teachers and as the photos below show; they were enthusiastic to try something new.

Introductions

Introductions

 

Work stations ready to go

Work stations ready to go

 

Demonstration how to work with the dough

Demonstration how to work with the dough

 

Demonstrating how to roll out the dough

Demonstrating how to roll out the dough

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