Cafe Culture

The students running Valleydale Café have had an incredibly busy few weeks and have been outstanding throughout.    

Recently, we catered for a special delegation of guests from Singapore who were keen to learn about the sustainability initiatives at our school. To complement their visit, we provided a themed morning tea featuring Indigenous Australian ingredients, iconic Australian foods and produce sourced from our kitchen garden. This showcased both our local food culture and our commitment to sustainability. Our students also prepared a range of coffees for our guests and did an excellent job.

We also supported National Reconciliation Week and its theme “All In”, by creating a menu that celebrated Indigenous Australian ingredients. The menu included Australian-style chicken curry with damper, kangaroo sausages with native mash, lemon myrtle panna cotta, chocolate and wattleseed mousse and lemon myrtle yo-yos.

As part of Sustainability Week, we are continuing to focus on reducing food miles by incorporating ingredients from our kitchen garden into our menu. We are also offering a meat-free dish to encourage discussion about the environmental impacts of food production and highlight sustainable dining choices.

A special mention goes to Eloise, one of our students, who has been developing her latte art skills through her part-time café work. She has been enthusiastically practising in Valleydale Café and has made fantastic progress. Well done, Eloise!