Seasonal Pasta

Today the Hands-On Food team learnt to use a mixture of very finely diced vegetables (the French term for this technique is Brunoise). They used equal amounts of carrot, parsnip and leek cubed to less than 3mm – when adding these vegetables it is like adding seasoning and once everyting is prepared, is very quick to cook and serve. Continue reading

Enthusiastic Muesli Makers!

The Feilding Intermediate students were engrossed in making coconut muesli for another school. What a great challenge! See how enthusiastic the cooks were as they worked together in pairs to follow the recipe.

Vegetable and Tofu Stir-Fry

This evening the Hands-On Food team made a yummy vegetable and tofu stir-fry. We learnt how to deal with tofu – how to season it well and roast it until yummy. We learnt how much oil to use when stir-frying, along with tips like having the pan piping hot and using vegetable stock to support flavour. We used lime zest and ginger which gave bold flavours. Everyone loved the rice dish. We also experimented with making Teeccino not-coffees with soy milk in the espresso machine – so much science and fun to be had in foaming milk and making healthy and yummy hot drinks!

Intermediate Kids at the Farmer’s Market in Feilding

Last Friday 14 kids from 4 different classes at Feilding Intermediate went to the market. They were very enthusiastic about approaching people and talking about the products they had made, giving change and interacting. The coconut muesli and the anti-cranky savoury spread proved to be a hit. People loved the samples the kids made. The students will be at the market next term again.

Asian Broth with Kelp Noodles

This evening the challenge was to prepare an Asian broth.  We experimented with the best blend of flavours, which included garlic, ginger, lemon grass and sesame oil.  We garnished the soup with coriander, spring onions and some seasoned, slivered almonds for crunch.
To give this meal a healthy twist we used kelp noodles, best eaten with a hot broth.

Potato, Celeriac & Carrot Soup


Celeriac is a vegetable that’s not so well-known. So we wanted to make something yummy with this vegetable. It’s a good source of minerals, such as magnesium, phosphorus and calcium.

The Hands-On team was keen on making this hearty, winter soup with potato, celeriac, carrot and leek. Everyone enjoyed garnishing the individual servings with freshly roasted potato and celeriac cubes, onion and chives. What’s better than a warm bowl of soup on a winter evening shared by youth and their families at Youth Space. Thanks for coming!

Mid Year Dinner May 2016

It may have been cold outside, but inside Youth Space, it was warm and buzzing as 10 teenagers worked together to prepare for the meal. They made the creamy parsnip soup, chopped herbs, mixed lentils, stuffed the butternut pumpkins, set the long tables, decorated the room, made and layered the chia seed and cherry desserts…


It’s almost time to put the pumpkins in the oven!

In spite of a power cut shorting out one of the ovens, the meal was ready in time for the guests.


The stuffed butternut pumpkins were a hit!

It needed a steady hand to decorate the cauliflower and parsnip soup, drizzle olive oil on top, sprinkle with roasted walnuts, and chopped chives. Then the youth served at the tables with smiles on their faces.


Who can garsnish the soup?


Making chia seed dessert with coconut yoghurt


Introducing the team


Serving the soup


“And here is some more soup for you”


The desserts looked and tasted really special

Check out the slideshow from the Mid-Year Dinner at Youth Space:

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