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From Garden to Plate
27.08.20
Our talented Academy of Hospitality students have grown lettuces, ruby golden chard, coriander and a crop of violas over the past few months in our greenhouse, and have used this produce to create delicious salads in class for sale through our Sugarloaf Café at lunchtime.
On Monday 24 August, students made salads consisting of potatoes tossed in herb aioli, seared beef with salad greens, fresh coriander and vinaigrette with crisp bacon and violas which were a huge success.
Jen McCourt | VET Academy of Hospitality Teacher / SAKG Co Coordinator R-7