Fresh, Organic and Prepared With Love

Each day at Erasmus School the children and staff sit down together to enjoy a morning tea and a vegetarian lunch. We use organically grown fruit and vegetables, fresh from the market.  It is lovingly prepared by a team of volunteer parents.  We believe that by giving the freshest, purest food we can nourish the body and help establish good taste.

In sitting down to eat at a table set with crockery and cutlery, the children learn table manners and how to serve each other during the meal.  The communal nature of the lunch also strengthens bonds amongst children and staff.

In 2003 Mrs Catherine Irvine, a parent who manages the lunches at Erasmus School, was awarded Canteen Manager of the Year by the Victorian School Canteen Association.  The following extract is taken from an article that appeared in the Epicure section of The Age newspaper on May 11th 2004. Written by Helen Razer:-

One school with an implicit appreciation of nutrition is Erasmus in Hawthorn.  This private primary school offers its students a daily lunch that is at once giddyingly tasty and nutritious by the most conscientious standard. “I do look forward to falafel days”, says teacher Simone Olsen, helping one of her students to a dish of faultless, velvety hummus.  “I’m not only grateful that my students have such wonderful food each day, I look forward to the culinary journey myself.”

That culinary journey takes an organic, vegetarian route and is overseen entirely by volunteer parents such as Catherine Irvine.  Part of a three-member management team, Irvine appears relaxed overseeing the delivery of 150 meals.  “After you do this”, she says, gesturing towards 150 ravenous kids, “a dinner party is really quite easy. Irvine explains that the enthusiasm for the kitchen and its use has grown organically.  “Rather like the food we serve!” she jokes. “Most of the people aren’t cooks, they are just mums and dads. This dedication by parents to a food policy means the kids of Erasmus enjoy a weekly menu that includes lima-bean salsa, guacamole, gourmet pizza and Dahl for less than $3 a head a day.

Sample Menu

Monday:
Sunshine soup, full of all the golden goodies: pumpkin, carrot and sweet potato, to name a few, sweetened with apple and served with freshly baked spelt grissini or a spelt bun.

Tuesday:
Vegie nut burgers served with potato wedges, rocket, pear and parmesan salad with freshly baked foccaccia.

Wednesday:
Bowls of baked vegies tossed in olive oil, rosemary and spanish onion. Cauliflower and broccoli gratin topped with bread crumbs and almonds served with a savoury cheese scone.

Thursday:
Steamed rice served with a mild vegetable curry and a spinach curry served with crispy pappadams.

Friday:
Minestrone! Yum! With freshly baked bread rolls and freshly grated parmesan.
 
And for dessert…
Yoghurt, honey, sultanas, roasted almonds, bread or maybe even more fruit, in whatever combination you choose, to satisfy your sweet tooth.

Morning tea:
Every day the children are offered a glass of milk or water and a piece of fruit for morning tea. This wholesome snack is supplemented on various days with tasty treats such as scones jam and cream or maybe a morish date slice.