A summer menu idea
Morning tea: soft seasonal fruit. Lunch: approved vegetable patties, soft roasted vegetables and bread. Afternoon tea: banana frozen yoghurt. Check the overall day against your usual menu assessment and each child’s plan.
Plan with your community
Ask families and local Aboriginal and Torres Strait Islander community representatives how they would like the day approached. A shared summer meal can focus on belonging, place and caring for one another. Do not label an invented dish as a traditional First Nations recipe.
A practical activity
Try Vegetable garden flatbreads: six small flatbreads with mashed pumpkin, soft broccoli and carrot. Children arrange their own garden; adults prepare, heat and portion it. Talk about what grows locally. Confirm any unfamiliar ingredient with the supplier and the centre before using it.
Before service
Check patty binders and bread labels for wheat, egg, milk, soy and sesame as applicable. The frozen yoghurt contains milk. Keep reviewed alternatives separate and labelled through service. Record the menu actually served.