Canteen News

Canteen News

Please remember orders close at 8.30 am, please allow plenty of time when placing orders.

Please ensure your child has the correct classroom selected, a wrongly selected class means their lunch may end up in a different lunch basket.

Birthday treats and frozen treats are available Monday to Friday.

Some menu items are only available on selected days, please take the time to check out all-new winter items.

Nachos are currently unavailable on a Friday due to lack of oven space. Some items are only available on specific days like Taco Thursday or Beef Burritos & Fettuccine Carbonara on  Wednesdays.

If you cannot see your favourite item, it may be sold out, unavailable due to supplier issues or just not available on the day that you prefer.

Please ensure you check the ingredients and information listed on QKR to help you make the right choice with dietary requirements for your child and their specific dietary needs or specifications.

Potato & Leek Soup

• 60ml (1/4 cup) olive oil
• 1 brown onion, halved, chopped
• 1 garlic clove, crushed
• 4 medium (about 700g) desiree potatoes, or pontiac potatoes, peeled, cut into cubes
• 2 leeks, pale section only, washed, dried, thinly sliced
• 1.25L (5 cups) vegetable liquid stock
• 125ml (1/2 cup) thickened cream
• 2 tbsp finely chopped fresh chives for garnish

Heat olive in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the potato and leek and cook, stirring, for 5 minutes or until leek softens.

Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.

Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture. Alternatively, use a stick blender to blend in the saucepan.

Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 minutes or until hot. Taste and season with salt & pepper.

Ladle the soup among serving bowls. Top with, chives, a drizzle of olive oil and serve immediately.

Pea & Ham Soup

• 1 medium (about 600g) ham hock
• 1 1/2 cups (300g) dried green split peas, rinsed, drained
• 1 leek, pale section only, thinly sliced
• 1 carrot, peeled, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 4 cups (1 litre) chicken style liquid stock
• 1 cup (120g) frozen peas
• 1/2 cup (125ml) thickened cream

Place the ham hock, split peas, leek, carrot, celery and garlic in a large pot. Pour over the stock and 2 cups (500ml) cold water. Bring to the boil and turn down to a simmer for a further 2 hours (or until the peas are tender. 

Remove the ham hock and place in a large heatproof bowl.

Add the frozen peas to the pot and cook for 15 mins or until heated through and tender.

Meanwhile, remove any meat from the ham bone. Discard bone and rind. Coarsely chop the ham.

Transfer half the pea mixture to a blender and blend until smooth. Return to the pot with half the ham and half the cream and stir to combine.

Ladle the soup among serving bowls. Drizzle with remaining cream and top with remaining ham. Sprinkle with parsley leaves and serve immediately.