From the Kitchen 

From Erin & Kristen, Kitchen Specialist Team

In Week 1 we welcomed Year 6 into the kitchen with an NMPS favorite, Anzac biscuits served with raspberry chia jam and lemon myrtle cream.

Groups worked together to combine all the essential Anzac biscuit ingredients with fresh rosemary from the garden to create an exciting twist on this classic recipe. We made a healthy jam with raspberries, maple syrup, and chia seeds and ground lemon myrtle with a mortar and pestle to spice up our whipped cream.

We talked about the history of Anzac biscuits and all agreed our modern versions were probably tastier than the "hardtack" originals. Our finished products were both crunchy and chewy and perfect sandwiched with our homemade 'jam' and lemon myrtle cream.

We are all looking forward to another delicious and nutritious term in the kitchen.