PNBHS Pop-Up Restaurant Night

Well done boys, a dining room full of happy customers! After seven weeks of cooking and learning together the Rec Cooking Students from PNBHS put on a pop-up restaurant for the night at Wholegrain Organics’ Cafe on The Square. Firstly we prepared 37 identical dessert glasses (chia see pudding – see recipe) and stored them in the chiller. We then refuelled with 12 large vegan pizzas, and a couple more (hungry teenagers!) before the evening got really busy. Next step was to make 80 bean burgers, pan-fry them and set them on oven trays ready for grilling just before service. Meanwhile salad prep was done, fresh herbs prepared and 8 litres of creamy almond milk prepared for the vegan polenta!


At 6PM the cafe was closed to customers, and a team of boys flew into action transforming the dining room. After ironing the table runners they positioned candles nestled in lima beans and had a lesson on table setting etiquette from our resident expert (thanks Mum!) The last hour whizzed by as boys were briefed on how to meet, greet and seat guests, correct serving technique and order, and the plating plan for each course. Kitchen was setup, food was giving the final cooking, intro welcome given and dinner began.

Appetiser: Seared organic butternut fillet on a bed of red quinoa and lentils with mushroom broth.

Main: Creamy vegan polenta with bean burgers, garlic mushrooms and slow-roast tomatoes.

Dessert: Chia seed “cheesecake in a glass”

4 boys worked on the production line preparing plates, the other 4 boys served finished plates to the tables. Great teamwork, and many happy customers. A really fun evening enjoyed by all, we hope to see you again boys!

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Practising for Pop-Up Restaurant Night

PNBHS boys practised black bean burgers and creamy vegan polenta with garlic mushrooms, slow-roasted tomatoes and salad for the pop-up restaurant night coming up next week (still a few seats available, email to reserve a seat, Tuesday 16th May 7PM – 3 course dinner).

They tweaked the bean burger recipe, adding more capsicum to make it more moist, and give extra flavour. We also made almond-milk from scratch, to use in the polenta which is very creamy and delicious.

Each boy had a go at plating up – tried a few variations. Happy with the results!


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PNBHS Chia “Cheesecake” in a Glass

PNBHS students prepare for their restaurant night in May, working on the dessert. After learning some finer knife skills they make a simple but delicious chia pudding in a glass. See recipe here:

Quite some creative flair unleashed – each glass looking different from the previous, with varying combinations of colours and patterns.


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Tasty Stir-Fry

PNBHS students made delicious stir-fry this week in Wholegrain Organics’ kitchen. First we cubed tofu, and stir-fried it with seasonings until crispy and golden, then set it aside. Then, over a high heat, we quickly stir-fried our garlic and ginger, then added our finely sliced vegetables. Once the vegetables were al-dente we added our glaze, stired it through until clear and bubbling, then added the tofu back in, and served over a plate of bean-sprout noodles (pre-seasoned with a touch of olive oil, stock powder and Bragg liquid seasoning.)


Everyone thoroughly enjoyed their stir-fry, the tofu being the hero of the dish. Simple, colourful and tasty.

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Organic Tomato Soup, Butternut Hummus

PNBHS seniors learnt the joys of peeling 10kg of organic tomatoes, and turning it into a tasty soup with plenty of fresh basil. While the soup cooked with made Moroccan spiced butternut hummus, which was delicious on wholegrain toast with our soup. Hummus is such a great go-to snack for hungry teenagers, and very inexpensive when you make it yourself. Delicious boys. Recipe here:

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Pumpkin Curry for dinner…

Today we looked at different protein options, making a delicious butternut pumpkin curry two ways, one with kidney beans, one with roasted tofu cubes. The final vote: 6 favoured the tofu version, 2 favoured the bean version 🙂

After cubing and roasting the pumpkin (and tofu), we diced onions and garlic, minced ginger, and collected all our ingredients ready for the cooking process. Once our curries were almost ready we added the spinach and roasted tofu, to preserve textures and flavours.

We then had fun preparing our toppings: smashed avocado, diced tomatoes, fresh coriander and coconut cream.

Looking forward to next week.

At the end of six weeks the boys need to choose which meal to showcase in our “pop-up café night”. Yum 🙂

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