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.
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 students.
Morning tea: Gobhi paratha: fresh off the pan, Indian flat breads with tasty cauliflower filling
Lunch: Ploughman's lunch: make your own roll with salads, dips and our special pickled beetroot
Morning tea: Pancakes served with our delicious homemade almond cocoa spread
Lunch: Japanese-inspired bento: a choice of nori rolls, stirfry udon noodles and miso tofu
Morning tea: Anzac biscuits: everyone's favourite, fresh from the oven
Lunch: Choice of paneer (fresh cheese) and aloo (potato) parathas, served with refreshing yoghurt raita and basil pesto for dipping
Morning tea: Chocolate brownies, our rich but healthy version!
Lunch: Pizza! An Erasmus favourite, served with fresh salad and olives
Morning tea: Power bars, freshly baked and packed with oats and fruit
Lunch: Indian feast: a summer-inspired lentil dal, coconut chickpea salad and rice
Morning tea: Cheese and polenta squares
Lunch: Ploughman's lunch with freshly baked bread rolls, tasty dips and salads
Morning tea: Savoury scones (lightly buttered cheese and chive scones)
Lunch: Pasta with creamy golden sauce, basil pesto and green beans
Morning tea: Chocolate bickies (an Erasmus favourite!)
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 Moroccan spices, in a tomato sauce, topped with fresh coriander).
Morning tea: Crispy crackers and delicious dips
Lunch: Minestrone soup with oven-baked focaccia
Morning tea: Choc orange truffles
Lunch: Dal makhani with basmati rice and lightly spiced stir-fry vegetables