Holiday Program Menu Winter 2017

Morning teas
Knowing how hard it is to get kids to eat breakfast sometimes, morning teas during the holiday program aim to supplement anything they may have missed at breakfast. High energy wholefoods incorporating both carbohydrates and protein will generally be on offer.

We will have options such as:

  • natural yoghurt,
  • fresh or stewed fruit,
  • whole grain cereals,
  • low sugar baked goods,
  • toasties,
  • eggs,
  • un-homogenised full cream milk, organic milk alternatives and fresh juices.

Lunches
For winter we will be serving warm comforting foods.
Soups and stews will be high on the menu after the success of our open day soup fest.

This time of year beautiful local pumpkin, potatoes and leeks are abundant. I think they will feature highly. I think I will be tiring to sneak in some kale and Brussel sprouts too.

Nachos are the all time favourite and it wouldn’t be a holiday program menu without them. Vegetarian nacho sauce, fresh seasonal veggie salad options, salsa, guacamole, cheese and sour cream all piled on to of plain gluten free corn chips.

Instead of sausage sizzle this holidays we will be doing a build your own burger day. House made beef mince or vegetarian burger patties, organic sauces, salads, homemade pickles, cheese, pasture raised chicken eggs.

There have been requests for lasagne again this holidays and I’m happy to oblige. This is one of the all time favourite in our family and is just as good in both meat and vegetable incarnations.

Afternoon teas
Afternoon tea is usually a reasonably savoury affair, not a great time of the day to be loading children up with sugar. It will always include fresh seasonal fruit and vegetable and something a bit more filling.

Some examples include:

  • Fruit and vegetable breads. Some of the favourites have been carrot and berries, pumpkin and sultana, beetroot and cacao, and of course the classic apple and rhubarb;
  • Plain corn chips, crackers and popcorn. These are served with fresh salsa, guacamole, hummus, eggplant, beetroot or sweet potato dip, cheese, or boiled eggs;
  • Wraps or sandwiches with salad, cheese, egg, or vegemite;
  • Toasties;
  • Small treats like coconut honey fruit balls, honey seed clusters, puffed quinoa crackles, fruit muffins, pikelets or scones with butter and jam, biscuits, rice pudding, house made jelly or custard, fruit and juice icy poles.
  • House made savoury and sweet pastries such as sausage rolls or scrolls.

WEEK 1

Monday July 3rd
MT: freshly baked yoghurt and apple cakes, seasonal fruit and milk to drink;
LUNCH: veggie fried rice with a choice of tuna or scrambled egg to add;
AT: chopped fresh veggies, cheese and biscuits.

Tuesday July 4th
MT: hot porridge or house made muesli and stewed fruits, milk/cream/yoghurt to add;
LUNCH: veggie nachos with a wide choice of fresh toppings and sauces;
AT: boiled eggs, fresh veg and garlic bread.

Wednesday July 5th
MT: fresh pikelets with local blueberry jam and cream, fresh fruit, milk to drink;
LUNCH: lasagne and salads;
AT: savoury veggie and cheese muffins, fresh veg and cheese.

Thursday July 6th
MT: natural yoghurt, fruit, and cereals, juice to drink;
LUNCH: house made burgers with a wide choice of fresh toppings and sauces;
AT: house made hummus, veggie sticks and crackers.

Friday July 7th
MT: house made rice pudding with stewed or fresh fruit;
LUNCH: pumpkin soup with fresh sourdough bread and sour cream;
AT: cheese toasties and fresh veggies.

WEEK 2

Monday July 10th
MT: freshly baked wholewheat carrot and honey cake, with yoghurt or cream and orange juice to drink;
LUNCH: house made burgers with a wide choice of fresh toppings and sauces;
AT: English muffins, cheese and veggies.

Tuesday July 11th
MT: fresh pikelets with local blueberry jam and cream, fresh fruit, milk to drink;
LUNCH: minestrone with cheese and fresh sourdough bread;
AT: house made sausage rolls, fresh veggies and choice of sauces.

Wednesday July 12th
MT: hot porridge or house made muesli and stewed fruits, milk/cream/yoghurt to add;
LUNCH: veggie fried rice with a choice of tuna or scrambled egg to add;
AT: cheese toasties and fresh veggies.

Thursday July 13th
MT: house made rice pudding with stewed or fresh fruit;
LUNCH: veggie nachos with a wide choice of fresh toppings and sauces;
AT: boiled eggs, fresh veg and garlic bread.

Friday July 14th
MT: natural yoghurt, fresh fruit and honey seed cakes;
LUNCH: lasagne and salads;
AT: house made hummus, veggie sticks and crackers.