Food Technology

Introducing Lizzie's Cafe!

Every Monday and Wednesday lunch and Friday recess our Food Technology students get to work in a real setting by producing and selling delicious food and drinks to the College staff in the dedicated Cafe Lizzie's.

They work through the set curriculum of recipes each week and also learn barista skills by making and selling coffee, hot chocolate, milkshakes and iced drinks.  These drinks are complimented with a range of slices in the display fridge.

The new 2024 curriculum has added a number of new dishes to the healthy menus including grazing boxes, burritos, and mexican bowls. New dishes that are still in development include the breakfast burger.

The atmosphere in the Cafe is always welcoming and the students really enjoy learning about customer service. 

This week poke bowls and fruit salad were on the menu!

Poke Bowl              

Makes 2

Ingredients

• 1 cup cooked brown rice

• 100g Extra firm Tofu, cut into 2cm cubes OR 100gm shredded chicken

• 1 spring onion, sliced thinly at a diagonal

• ¼ cup chopped coriander

• 1 teaspoon toasted sesame seeds

• 2 tablespoon  ketjap manus (if using tofu)

• 1 tablespoon toasted sesame oil (if using tofu)

• 100gm corn kernals

• 50gm edamame beans

• ½ avocado, thinly sliced

• ½ carrot, shredded

• 1/8  cucumber, cubed

• Toste -  Salt and pepper, Sriracha or Kewpie Mayonannise.

Method

1. If cooking rice or noodles, start and cook according to directions on the stove.

2. Cut tofu (blotting extra well first) into 2cm cubes. Place in a bowl and mix with the sesame oil, salt and pepper. Cook these on a medium high heat to get some texture and colour on the tofu. Before taking off add the ketjap manus and fry for another 2 mins.

3. Make the quick ponzu sauce, combining ingredients in a small bowl.

4. Assemble bowls – Divide rice among two bowls. 

5. Arrange the protein and salad ingredients over the rice, ensuring that you present so that the colours contrast and compliment each other.

6. Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chilli flakes if desired

7. Serve with chop sticks and Sriracha or Kewpie Mayonannise.

QUICK PONZU SAUCE 

•           1 ½ tsp rice wine vinegar

•           1Tbs mirin

•           1 Tbs soy sauce 

•           2 Tbs fresh orange juice 

•           1 tbsp fresh lime juice