Meals at School

We provide a healthy, wholesome, organic morning tea and lunch every day for all children and staff.  Meals are prepared with love and care in our own kitchen.  Everyone sits down together to enjoy the good company and serving each other.  We aim to ensure everyone is sufficiently and appropriately nourished throughout the school day to optimise their learning, engagement and sense of wellbeing.  Our approach is based on healthy eating philosophies shared by many ancient and contemporary cultures worldwide.  Our menu is readily digestible, pure and light.

Special Dietary Requirements

All dietary requirements are catered for, whether it be for allergies or intolerances or for spiritual reasons. We currently cater for gluten free, legume free, scallion free, dairy free and vegan.

Monday: DIY Salad Rolls

Morning tea: Scrumptious Thumbprint Biscuits!
Lunch: Build your own salad roll! Beautifully made, fresh bread rolls with an assortment of fillings. Choose from hummus, pickled beetroot, cheese, cucumber, lettuce with some olives on the side!

Tuesday: Taste of India

Morning tea: Delectable apple, coconut and sultana slice!
Lunch: A delicious whole mung dahl with spinach, served with rice, steamed green beans and a green salad and don’t forget the old favourite – spicy potatoes!

Wednesday: Big Wedgeday

Morning tea: Crunchy CP's – oven roasted, lightly spiced chickpeas!
Lunch: Hot potato wedges, topped with cheese and sour cream. Served with a bouncing bean salad, packed with olives, feta, cucumber and tomato! Also on offer is a Purple People Eater Dip (roast beetroot and almond dip), and a fresh veggie platter.

Thursday: The Flavours of Morocco

Morning tea: Poppity pop popcorn!
Lunch: A lightly spiced Middle Eastern Pilaf with currants and slivered almonds, accompanied by a Moroccan Harira: a lentil and chickpea dish cooked with carrot and mild traditional Moroccan spices, in a tomato sauce, and topped with fresh coriander. Served with a summer salad platter and a hummus dressing.

Friday: Big Dipper day

Morning tea: Welcome back Sushi!
Nori rolls with cucumber or avocado, served with toasted sesame seeds and tamari.
Lunch: Freshly baked herb focaccia served with an assortment of dips: guacamole, tzatziki and hummus. Accompanied by a delicious quinoa tabouli and crunchy veggie sticks.

Monday: Erasmus Kitchen's famous baked beans.  Made from scratch, it is navy beans in a beautiful tomato sauce.  They are served with hot potato wedges, cheese, sour cream and coleslaw!

Morning Tea: Dhokla:  a yummy Indian snack made from dried mung beans.  it's bread like, topped with spices and curry leaves, served with a chutney.

Tuesday: Spinach and fetta scrolls!  They are served with steamed and seasoned green beans and a salad platter.  Yum!
Morning tea: Freshly baked apple slice, made with organic apples, sultanas and coconut.
 

Wednesday: A lightly spiced Middle Eastern Pilaf with currants and slivered almonds, accompanied by a Moroccan Harira: a lentil and chickpea dish cooked with carrot and mild traditional Moroccan spices, in a tomato sauce, and topped with fresh coriander.  Servered with a roast beetroot salad, hommus dressing and quinoa salad with olives, tomato and cucumber.

Morning tea: Savoury scones: lightly buttered chese and chives scones.
 

Thursday: Sunshine soup is a bit of an istitution at Erasmus.  Made from all the orange veggies and a few other special ingredients, it's served with freshly baked bread rolls and grissini, coriander pesto, cheese and veggie sticks.  

Morning Tea: Polenta sticks ... baked polenta, topped with cheese and olives.  Served warm.
 

Friday: Arancini, baked in the oven with a centre of mozzarella served with a Napoli sauce, potato mash, steamed broccoli and grated cheddar cheese.

Morning Tea: Our delectable Thumbprint bikkies with just a touch of jam are full of crunchy goodness!