Port Lincoln High School staff were treated to a delicious three-course luncheon last Friday, courtesy of Mrs Monique Rogalski and her Stage 2 Food & Hospitality students.
Unfortunately, the ongoing threat of COVID-related disruptions meant that this year’s pop-up café (group assessment task) was unable to be offered to parents and the wider community.
Instead, the F&H class prepared and delivered “The Blue Basin Café”, a Mediterranean-inspired menu, to dozens of staff who were fortunate enough to snap up one of the bargain $15 tickets; they enjoyed an entrée platter per table, a buffet-style main course and a takeaway dessert in our new Junior Kitchen.
“The Blue Basin Café” – Friday May 27th, 2022
- Entrees: Arancini balls (Veg), prawn saganaki (GF), chicken shawarma and garlic bread
- Mains: Slow cooked beef ragù with pasta, chicken yiros, Mediterranean chicken casserole with rice (GF) and beef moussaka
- Sides: Greek salad (GF/Veg), Greek lemon potatoes (GF/Veg) and Mediterranean cous cous salad (Veg)
- Desserts: Tiramisu, baked ricotta cheesecake and vanilla panna cotta with raspberry jelly (GF)
If the feedback offered by the attending staff is any guide, the students can look forward to some excellent results for their outstanding catering efforts. Their food was flavoursome, plentiful and represented incredibly good value.