The last two weeks of the year 10 Kai class co-ordinated their team’s skills to make finger food and present it well to share with other staff and students.
This included using seasonal avocado’s to make Guacamole. This dip was accompanied with vegetable sticks and baked cheese straws.
The students, including the two Japanese boys, did a fantastic job of making Sushi.
The muesli bars were an energy packed snack suitably timed for the camp week.
All the dishes catered for the vegetarian, dairy and nut free dietary requirements of some of the students.
