After the simple joys of rolling pasta at the low tables with the wee junior folk, it was fun to get back to the stations and whip up a full menu of springy delights… So we had four groups preparing a different dish each: they prepared the ingredients and cooked the dish, we set the tables and then gobbled up what we had prepared!
And then we all helped to clear up, stack the dishwashers, sweep and tidy… So much fun!
Our Menu
Salad of baby beets, broad beans and goats’ cheese
Beetroot linguine with land cress, lemon and garden herbs
Pizza with rosemary, olives and rocket
The Bondi Cook 