With a crack of the starting pistol, we’re off! The Olympic fortnight has leapt from the springboard here in the cottage and we’ve been dishing up gold with our Brit chefs’ middle-eastern inspired menu of winning dishes… First up is a wonderful almost-spring (or almost-autumn, depending on which side of the world you are) recipe from Hugh Fearnley-Whittingstall of chickpea, kale and potato curry, with Simon Rimmer’s carrot and chickpea falafel with herb yoghurt and pita bread, Gordon Ramsay’s very simple broccoli soup , Rose Elliott’s beetroot and quinoa tabbouleh and a wonderful dessert from the fab Jamie Oliver, who is right now trying to start up a UK-version of a Kitchen Garden project inspired by our very own SAKGP, stewed rhubarb with vanilla yoghurt. Look for the recipes on this site soon!
We had a visit to the cottage yesterday afternoon from Mr Fielding and Mr Patterson, the School Education Directors and a group of potential SED high school students, who rolled up their sleeves and got stuck in with 5/6P… Much thanks to Fort St High, JJ Cahill Memorial, Sydney Secondary College and Randwick Girls’ for supplying us with such generous and talented cooks: well done Harriet, Henry, Olympia, Ciaran, Vickie & Gabriella for helping out so beautifully! And thanks always to Ms Parry, Ms Kendall, super-Ellie and Jill (our Wednesday arvo regular) – the food was extra-delicious…
And thanks again to all our volunteers for continuing to support our little program – every week I see and hear more and more reference in the newspapers, magazines, books and radio to the benefits of exposing children to good food, vegetables and ‘real food’ cooking, along with the necessity of organic horticulture and lessons of recycling, re-using etc and feel that we’re doing our small bit for the future health and well-being of our kids and the planet. Hooray!
And only one thing left to say now: Come on Aussies, come on!!!
The Bondi Cook 