Garden to Table - Celebrating with Tongan Food and other delights!

 We have been celebrating food from around the world at Garden to Table this term - from the Cook Islands and Italy to, more recently, Tonga. 

Our menu for Tongan language week was: 

- chop suey

- keke Vai (Tongan pancakes) 

- coconut cookies (Masi Samoa) 

  

We have been using all our seasonal vegetables to create lots of delicious recipes - greens to make risotto and fritters and pizza, lemons to make muffins and bliss balls and carrots to add to our ANZAC biscuits or just eat raw! 

 

We tried using a purple carrot in the ANZAC biscuits recipe instead of the usual orange carrot - it had a fascinating effect! The mixture started off purple, then went blue, after cooking it went green! 

We've also been getting through our kumara stash and collecting bean seeds!