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.
Morning tea: Aloo (Potato) Paratha
Lunch: Napoli Pasta, Basil Pesto, Salad
Morning tea: Honey Rice Bubble Slice
Lunch: Coconut Curry, Tandoori Tofu, Dahl and Rice
Morning tea: Chocolate Bickies
Lunch: Margherita Pizzas, Olives, Salad
Morning tea: Meusli Slice
Lunch: Fried Rice, and Marinated Tofu served with Green Beans and Chilli Sauce
Morning tea: Banana Bread
Arancini Rice Balls, Steamed Brocolli, Salad & Potato Wedges, with a tangy Tomato Sauce
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!