A popular feature is our College canteen, where all meals are prepared on the premises from fresh, locally sourced and unprocessed ingredients. As part of our commitment to minimising landfill waste, no food is packaged.
Students are actively involved in the kitchen, learning about healthy food, ethical choices and the place of food in cultural life. They harvest produce from our College kitchen garden, and can volunteer in the canteen and commercial kitchen to build work-ready skills.
Canteen offerings change every day with a seasonal blackboard menu, set at minimal cost for accessibility for all families. Students enjoy their food in a café environment, using cutlery and crockery. The school uses pay point technology for families to load money onto the student’s account to ensure that no money changes hands in the canteen itself.
Week 7, Term 4
(23 November – 27 November)
We will be serving fruit, yoghurt, hommous, ham, salami & salad rolls/wraps daily
|Vegetable Korma pie with salad|
Chicken with citrus slaw
Gourmet picnic sandwich plate
French toast with strawberries
|Honey mustard chicken & rice|
Super green noodle salad
Ham and rocket pesto crostini
|Mushroom and sweet potato risotto bake|
Taco chicken with salad & wedges
Beef, Pumpkin and spinach gozleme
Choc or vanilla cupcakes
|Chicken and corn crepes with salad|
Nachos Beef or bean
Snow pea feta salad
|Bacon, broccoli carbonara|
Mushroom vol au vents with salad
Pulled pork with apple and fennel slaw
Gluten-Free options – please speak to the canteen staff