Garden to Table Week 3.

Room 20 enjoyed the food the cooking group prepared for us.

This week we have a lot of cabbage in the garden so we are making okonomiyaki- Japanese savoury cabbage pancakes with okonomiyaki sauce.  We're rounding out our Japanese menu with vegetable sushi (we used carrot, beetroot, radish, silverbeet, and cucumber and prepared sushi rice) and dorayaki with apple ginger filling- sweet Japanese pancakes.  

They tasted delicious and yummy.  A big thank you for the volunteers who helped us.