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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Senior Boys Cooking Dinner

Year 13 students from PNBHS (Palmerston North Boys High School) started on their seven-week cooking course at Wholegrain Organics’ kitchen yesterday. They discovered some new tastes and textures, making a kumara kidney bean “chilli” on polenta with avocado smash and fresh coriander. The question is, will they be ready for running their own “pop-up cafe night” at the end of their seven weeks? Not only do we need to learn to cook, but also to present food attractively, and serve 🙂 Good start boys.

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Wholegrain Rolls & Fresh Herbs

Year 7 and 8 students from North Street School tried their hand at baking wholegrain bread rolls today in Wholegrain Organics’ bakery kitchen. After weighing in the correct amount of water, yeast, wholegrain flour and salt they kneaded by hand for 10 minutes, getting quite sticky hands in the process! While the rolls were rising they learnt about the different grains, and the grinding process to make flour. Continue reading

North Street School Baking Experience

Year 7 students from North Street school have been baking wholegrain rolls at Wholegrain Organics’ kitchen on The Square, and cooking a hearty creamy vegetable soup in the Youth Space kitchen (Coleman Mall). Students learnt about 13 different kinds of grain, had turns milling the grain into flour, and sorted the grains into gluten-containing and gluten-free. The rolls turned out delicious and were enjoyed by all with the soup for lunch.

Knife skills came to the fore as everyone was hands on dicing, peeling and slicing an array of vegetables for the organic soup which was thickened with creamed cashews, and flavoured with fresh herbs. The rainy weather seemed to enhance everyone’s appetite! Continue reading

End-of-Year Dinner at Youth Space


On Sunday evening the Hands-On Food team, consisting of local intermediate and high school students, catered for the ‘End-of-Year Dinner’ 2016.

Youth Space on the corner of Coleman Mall and George Street became a pop-up restaurant. Once the dining room was decorated and the 3 course dinner prepared the students served approx. 55 guests composed of Youth Space and Library staff, PNCET staff, Wholegrain Organics staff and customers, local City Councillors, representatives from the schools involved in the program, parents and siblings of the team.

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