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Care Kitchen

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25.01.2022 Busy busy again today producing our orange and passionfruit pudding and then our scalloped potato roll. Always great to revisit the menu so we are able to tweak a few things and improve on our product. Great day crew

25.01.2022 CHALLENGE TIME!! **Please note - Only for those who wish to participate. If you would prefer not to, that is OK!** Rules:- Posted below, In this status are 2 Recipes Chef Jane has come up with. Given Its Anzac Day on Sunday, 26th April, We felt It was only fitting that Anzac Biscuits were on the Menu. - You do NOT need to cook both recipes If you don't want to - Recipe/s will be posted on a Friday(I'm early this week) ... - Photo of your cooking creation is to be Private Messaged to the Care Kitchen Facebook page by each Friday - At some stage over each weekend, photos of everyone's cooking will be shared - The Challenge idea is intended to be light-hearted and to engage students/families with each other. **Remember to use the skills and Health and Safety procedures you have learnt in class!!** See more

25.01.2022 Full on day in the kitchen...spent the morning baking for our functions this week...muffins and biscuits. Morning tea to recharge our batteries and then prepared some finger foods....a layered tex mex dip...curried beef parcels and prune and bacon filled chipolatas.Great work crew

25.01.2022 OMG...what do you say about this crew ? Tonight we catered for our very first full function in St Paul’s function room....a Christmas party for a local business. What a total team effort.....the Tuesday and Thursday crews prepared as much as we could through the week and then the crew members who could did a split shift today.....8 til 12 then back again from 5 pm until 10.30pm. Entree, main and dessert as well as the set up and close for 32 pax is no mean feat especially wi...th COVID guidelines to follow A huge thank you to Daniel and his Dad David , Tegan and her Mum Lynda, Annie and her Mum Glynis, Brett and his Mum Ros, Jerome, Peter , Chloe, Geoff and Judy who all helped out in some way. Today’s crew...you totally rock and I can’t put into words how proud I am of you all. Awesome job crew See you all at the Christmas party Tuesday See more

25.01.2022 Busy day in the kitchen...catering boxes out by lunchtime...coconut ice done and dusted for our Christmas treats then still made our apple cake and Chicken tray bake. Changed the tray bake up a little and substituted root vegetables for the eggplant and zucchini...smelt great! Good job crew

24.01.2022 Brett Jardi Tegan and Noni cooking up a storm this week.....they absolutely smashed our biscuit barrel challenge Fantastic work yet again crew

24.01.2022 Started class in full swing today...so full on we forgot to take photos! Soooo we decided to show you behind the scenes of a typical day. Smoko ... lunch and a constant cleaning schedule to follow as well as our menu items to create makes for a big day. Today we also had a small catering commitment. Top job crew

23.01.2022 Nice constant day in the kitchen today....we made Sticky pork ribs with wombok and peanut salad then a boiled fruit cake. We also made a start on our Christmas goodies. Crew was fairly happy with the outcomes but we all thought there was too much hoisin in the rib recipe...might try adding a little plum on Thursday Good job crew

23.01.2022 Another busy day again where the crew all coped extremely well especially in the hot conditions. We made a gingerbread cheesecake slice and Mongolian lamb. We also had a few dozen Bailey balls to create .....o what fun Top job crew

22.01.2022 Pork Ribs with wombok and peanut salad version 2 ....we took on board some feedback from Tuesday and toned the hoisin sauce down and added a little plum sauce...much better and we went back to the original recipe for the salad dressing...again an approvement. Our boiled fruit cake didn’t need any modifications...such a classic. Again some more prep work for our Christmas goodies to finish the day.... Great work Crew

22.01.2022 Biscuit barrel challenge this week!!! A couple of recipes to follow or better still find your favourite biscuit recipe and share it with the rest of us! Remember biscuits freeze well so no need to eat the whole batch Stay safe

22.01.2022 Did you know our students have been cooking at home?? Thank You to everyone who sent in their photos.

22.01.2022 Can you believe it’s the last Tuesday class for block three 2020 ! On the menu today was Chicken Lasagne Apple Crumble and Iced Vovo Tartlets.The tartlets were a suggestion from Eliza who supplied the recipe....Jane just wanted to ensure the crew remembered the art of filling cases...so we filled, emptied and then refilled....maybe ....just maybe we remembered to add the jam the second time round Have a great holiday crew...stay safe and we will see you October 6

21.01.2022 The day started in organised chaos whilst the crew worked independently on some production slices then we seemed to slip into a relaxed rhythm. One of those days where the crew didn’t need a lot of direction or instruction and we simply worked through our menu items of tiramisu and beef and peppercorn parcels. Great job crew

21.01.2022 Catering day one.....6am start to produce the morning tea and lunch boxes before collection at 9 am. Huge thank you to Eliza and Judy for the great work. Another catering day tomorrow....same time same place..if I’m not there.....start without me Great work crew

20.01.2022 Running a little behind today, My apologies! How is everyone going? Welcome to Week 4 of home Cooking! This coming week brings us Chicken and Veg Stir Fry and Monte Carlos - Please also take note of Jane's tip for putting the Monte Carlos together. Have Fun! :)

20.01.2022 Soooo....I researched this weeks recipes from my The food of the Mediterranean cookbook...tarte au citron from France and saffron fish balls in tomato sauce from Morocco.The lemon tart is a classic and ended up quite nice...the fish balls? ...definitely an acquired taste and a recipe I won’t be in a hurry to repeat

20.01.2022 Mediterranean take two Exchanged the meatballs for a seafood risotto from Italy and the crew all agreed it was a lot better option...those that tasted it all said in was yum! The lemon tarts were individual today which allowed us a bit better control over temperature and timing. Good day crew

20.01.2022 Ive been a little flat out today and almost forgot to post. Better late then never!! This weeks photos are of Apple Tea Cake and Fritters for our mothers day theme. Keep up the cooking team!

19.01.2022 I have a suspicion that the support crew enjoy the day just as much as the crew AND they love a selfie

19.01.2022 All hands on deck today.....gingerbread cheesecake and Mongolian lamb were the main dishes again and then it was more production for the Christmas goodies....today’s effort were the rum balls. A couple of crew members down today so it was well and truely a team effort. It’s days like today you appreciate the effort of the support workers and our ESA ladies. Thank you. Top job crew

17.01.2022 Morning Crew Time is absolutely flying by....can you believe we are up to week 7 of our challenges! The results of your cooking look amazing so well done. This week I’ve included a soup instead of something sweet as well as a sweet and sour meatball recipe......have fun and I will look forward to your photos. Stay safe

17.01.2022 Complete rerun with our menu today...pineapple upside down cake and chicken cobbler. We added some garlic and a little extra Dijon to the chicken and we think it was a step in the right direction. Smaller class today ...so to the crew members who were absent or went home through the day.....take it easy and look after yourselves

17.01.2022 The crew nailed it again!! Another busy day with a constant work plan to ensure we completed all the elements to produce our lemonade pie, pulled pork, coleslaw and cornbread.Made a couple of changes to the products to try and improve certain elements......hard to improve on the results that both crews achieve though Happy show day weekend

16.01.2022 Great day back in the kitchen....apricot cornflake biscuits and a traditional chicken chaseur with skodalia. The crew took all the COVID19 changes and modifications to our routine in their stride....fantastic to catch up with everyone......top job crew

16.01.2022 How did everyone go with last week's challenge ? New recipes up tomorrow and over the weekend photos will be posted from Anzac biscuits so please remember to send in those photos via private message.

16.01.2022 Woohoo.....just look at the presentation and mis en place of this crew!!Fantastic job.....looks so delicious and inviting, I can’t wait to get back to the real thing

15.01.2022 Challenge # 8 ! Think I have become obsessed with the free Coles magazine .....maybe the food looks so good and comforting in the cooler weather. This week we have chicken pies...the recipe is a little different from ours....and Chai spiced date muffins.If you don’t have all the ingredients for the chai spices just create your own version. Again the recipes are off the Taste website or alternatively pick up the magazine which has lots of great recipes. Have fun in the kitchen and stay safe

15.01.2022 Another challenge this week...I think this is number eleven! The calzones are basically a folded pizza so feel free to use any of your favourite ingredients. The hummingbird cakes do not need to be made as small bar cakes...you can just make our normal sized cakes....they will take approximately 40 minutes to cook. Just want to let you know how proud and impressed I am with your challenge results....you rock!! Hope to see you all real soon. Stay safe

15.01.2022 Look at this crew go....busy busy in the kitchen this week...lots of variety and again so pleasing to see them work clean ....prepare their misenplace and have fun

15.01.2022 Welcome to Wednesday’s crew Sarah Today’s crew prepared the same menu as yesterday...pretty good going considering this is only their third week. Passionfruit and lemon syrup cake, marinated pork steaks, steamed potatoes with parsley butter and steamed green beans. I hoped you noticed our purchase overnight.....so much easier. Good day crew

15.01.2022 All hands are now back on deck with Thursday’s crew returning today....same menu as Tuesday with a gluten free option for the cornflake biscuits and a chicken chasseur with garlic mash option. Our prep included making a basic tomato concasse which is one of the classic misenplace....always good to know how to remove the skin and seeds from a tomato Great day crew!!

15.01.2022 Bakewell tarts and Lamb meatball and apricot tangine on the menu today....another excellent day in the class although a little quiet with both Jerome and Jacob absent. Another top job crew

14.01.2022 Very constant day in the kitchen with lots of elements to complete....phew! We made pulled pork with coleslaw and corn bread and then a lemonade pie. All tasted pretty good put we think we need to adjust the layers of the pie a little...we will perfect it Thursday

14.01.2022 Only one class this week...Tuesday’s class had an enforced holiday On the menu today was a chicken lasagne and an old fashioned apple crumble....both smelt great while cooking and they looked pretty good too

14.01.2022 Morning Crew......here are the challenge recipes for you to try this week.As you can see there is no fancy artwork just some basic photos.....both recipes are straight off the web so if it’s easier to print off the recipes the websites are taste.com and Sally’s Baking Addiction. The tray bake is also in the May edition of the free Coles book you pick up at the register....the book is full of yummy recipes. I hope you are all staying safe and keeping busy with all the covid 19 restrictions in place...I for one are missing our cooking classes...hopefully it won’t be too much longer until we can get back into the kitchen. Stay safe crew

13.01.2022 Better late than never Some of the crew’s cooking at home this week....all looks so yum and I for one are feeling so proud

13.01.2022 Steady day in the kitchen today....a little production work then made tiramisu and beef and peppercorn parcels. No great presentation today but tasty food with emphasis on technique. Great day crew

12.01.2022 Some of the crew were busy today catering for the Summerhouse opening.....COVID 19 restrictions saw us provide picnic boxes instead of our normal platters. We provided a gluten free option and also served the boxes on site. Congratulations Bec on seeing your dreams come to fruition and a huge thank you to Jardi, Kristy, Brett, Annie, Eliza and supports Tracey, Holly and Judy

12.01.2022 Busy busy busy sweat sweat sweat...typical December day and the crew needed to work through it all to get our job list done. Marinating chicken wings,preparing spring rolls, caramelising onions, cutting crudités,making scones and eventually making our pizza dough then pizzas ....phew! Great job crew

12.01.2022 A good day in the kitchen today....a couple of new techniques and a yummy result. We utilised our leftover grated carrot which we had frozen to make a very simple carrot cake with cream cheese icing. Next up was a sweet and sour pork...I was a bit concerned about the students deep frying in a saucepan with no real temperature control...as ever they took it all on board and nailed it and the result was delicious. We finished the day doing a little extra cleaning in readiness for our annual council inspection. Well done crew

12.01.2022 WE’RE BACK!!! Great news ...we are allowed to start classes again! We have spent the last couple of days ensuring all the guidelines and plans are in place so we are all good to go See you all July 21 and 23

11.01.2022 DRUM ROLL PLEASE! Week 3 brings us no themes and no types of celebrations. Fish Cakes and a Lemon Slice is on the menu this week. Are you going to try cooking one or both? I've just brought some lemons from a farmer near my house so I'm excited to be trying out the Lemon Slice.. MM mmm! Jane never disappoints with what recipes she comes up with for everyone!

11.01.2022 Can you believe it’s the last week of classes for the year!!! Hot and sticky and lots of jobs to complete.....working as individuals and within the team. Today we bagged about 200 Christmas treats......made cheesecakes, sticky date puddings, butterscotch sauce,turkey rolls and cut up pumpkins in preparation for our function on Saturday night AND still managed to make a couple of pizzas! Great job crew

11.01.2022 Sticky Date Puddings.....yum....Filled Chicken Breasts with Corn Ragout and Glazed Beetroot....yum yum. Very constant day in the kitchen today to complete all our elements...just as well the crew love doing their assigned cleaning duties

11.01.2022 Our last class for at least six weeks depending on the Uniting Church directive and the uncertainty of the Coronavirus but still it was business as usual today. Celebrating St Patrick’s Day with Irish Stew ,Colcannon and those lovely green Pikelets...great job crew especially with the extra cleaning Look after yourselves and stay safe....and don’t forget to flatten the curve

10.01.2022 The crew was certainly on a roll today .....we made Orange and Passionfruit Pudding and then Scalloped potato roll. Both dishes were a little different in technique than we normally attempt but we certainly gave it a go. The kitchen sure smelt great Well done crew

10.01.2022 Same menu...same level of dedication and concentration and best of all lots of laughs...great day crew

10.01.2022 Something was definitely in the air this morning...it took a while for the crew to find their groove. Today’s menu wes a raspberry and white chocolate blondie with a caramel ganache.....and I think it was the ganache they had trouble getting their heads around ...followed by a ricotta and spinach cannelloni with a fresh tomato sauce. The resulting dishes were fine but it just seemed like a long long journey getting there!! Good job crew

09.01.2022 Morning Crew Our challenge recipes this week reflect the colder weather we have been experiencing...Beef Stroganoff and Mocha Selfsaucing Pudding.....wonderful comfort food but we will need to go for a longer walk the next day! With the pudding perhaps prepare the ingredients but don’t cook it until you are closer to eating it as the longer it sits once cooked the more the sauce will be absorbed. Again I apologise for the poor graphics uploading the recipes...both recipes are from www.taste.com.au. ...I will endeavour to get a couple of lessons on how to do it right this week. In the meantime enjoy your cooking and keep sending the photos...they are fantastic! Stay safe

09.01.2022 Started the day with a small catering commitment...just scones with jam and cream and strawberries. On to a repeat performance of Tuesday’s menu...carrot cake and sweet and sour pork with steamed rice...same techniques and same great taste. Good job crew

09.01.2022 Eliza,Tegan, Noni and Jardi stepped up to the challenge again this week and as ever blitzed it. Can’t find the words to describe how proud I am of all the crew members...and their support workers....who every week have taken the time to keep their skills honed and put into practice all the techniques and hygiene rules learnt....you are totally awesome Stay safe

08.01.2022 Prosciutto, sun dried tomato, basil and philly cheese chicken roulade with sweet potato and spinach bake then the day completed with our traditional trifle...sound familiar? Always intriguing to watch how each crew attack the day’s tasks and although new to the care kitchen family this crew is doing an awesome job. Good day crew

08.01.2022 Food...glorious food! Care Kitchen Crew....talented, creative, organised and wonderful crew! Noni, Tegan and Jardi working hard again this week on their challenges........so impressed

08.01.2022 Thursday’s crew back on deck today ...tweeked the recipes from Tuesday to make a couple of improvements to the dishes but otherwise the same menu.Crew were in good spirits and we need to say a huge thank you to Bonnie who stepped up to do Tegan’s duties......where would we be without all our ESA ladies...thank you

07.01.2022 Something to make and share when we are watching all those Netflix movies on a cooler night during this lockdown this week......can you believe it’s challenge number nine ...stay safe crew

07.01.2022 Huge day preparing for our catering commitment on Saturday....jam drops, choc chip biscuits, caramel slice, sultana caramel slice, peanut biscuits, quiche prep and so on and so on. On days like these the students tend to work individually to achieve our team goals which is a great thing to see. After completing the job list we made a simple mustard chicken bake and the iced vovo tartlets. Good job crew

06.01.2022 Another small catering job this morning...scones, wraps, fruit, biscuits,slices, cheese and fruit boxes....huge thanks to Eliza, Brett and Judy

06.01.2022 It’s that time of year again....Care Kitchen is holding their AGM this coming Monday night....19 October...7pm in the function room adjacent to our kitchen at St Paul’s in Macalister Street. To all our Facebook community we would love to see you there...your support and input in any capacity is greatly appreciated. These students are so talented and capable....let’s see their aspirations come to fruition

05.01.2022 Solid day in the kitchen today...lots of elements to prepare to achieve our two courses today. Good old fashioned trifle with custard jelly and peaches was first off the line as we needed to bake our cake and let it cool. Next up was a chicken roulade filled with cream cheese prosciutto basil and sun dried tomatoes...we served this with a simple pan reduction and a spinach and sweet potato bake. Good job crew

04.01.2022 Summer is here A tad warm in the kitchen today and it was one of those days where we had a fairly long prep list.....jam drops choc chip biscuits white Christmas apple cake and a chicken bacon and caponata tray bake.Great job crew

04.01.2022 Early morning start today to prepare our boxes for Mackay Cycling Club’s event at Walkerston. Noni, Tegan and Annie along with Sandy, Lynda and Judy worked wonderfully well to ensure everything was ready for collection at 11am. Today was a fine example of all the effort put into the preparation prior to the day certainly pays off. Great job crew

04.01.2022 I think summer is here .....hot and humid in the kitchen today but as ever the crew worked well .Made a pineapple upside down cake that differed from our other recipe...brown sugar instead of syrup and no milk in the batter just juice. Came out rather well. Next up was a Chicken Cobbler....a creamy chicken leek and celery ragout topped with discs of potato gnocchi and then glazed and baked...smelt delicious Top job crew

04.01.2022 Another busy day in the kitchen especially with the aftermath of our early morning catering....up side was we got to have scones with jam and cream for smoko if we wanted. Similar menu to Tuesday....exchanged the chippolatas for smoked salmon billing’s. all good. Well done crew

04.01.2022 To all our wonderful facebook friends...thank you for an awesome year and we wish you a safe and happy Christmas....see you in 2021

04.01.2022 Wanted to challenge the students a little more this week with a couple of different techniques so we made a chicken farce to fill a breast of chicken, accompanied it with a corn ragout and glazed beetroot. The sweet dish was an old favourite....sticky date pudding

04.01.2022 Smaller class today with two of the crew away....thought it might have been a little quieter......but we forgot Noni was still in class Same menu as the rest of the week but on Thursdays we have more dietary requirements...but I reckon the gluten/ lactose free trifle looked pretty good. Great day crew

03.01.2022 Busy busy in the kitchen today.....Breakfast menu of zucchini and corn fritters topped with a poached egg,bacon and tomato chutney; buttermilk pancakes topped with a berry compote and lastly a breakfast wrap. We even made our own chutney Great to be able to test out our new grill plates....they will allow us to create even more !!! Great day crew The breakfast wraps were pretty yum but for the original and best breakie wrap in town go visit the team at Ninth Lane/ K & Co

03.01.2022 The crew have been busy again this week and dare I say it ......they just rock! So pleased to see them nail their mis en place.....no wonder their dishes all look amazing! Top effort crew

02.01.2022 With term 2 starting in QLD this week and Care Kitchen unable to safely cook in the kitchen due to social distancing with COVID 19- The committee have come up with an idea... The idea stems from one Tracey had originally come up with to keep every one engaged and so none of us lose the skills you have all worked very heard to learn.... So please, hang tight and get ready to cook up a storm because by the weekend - WE HAVE A CHALLENGE FOR YOU! Are you ready? Are you ready to have fun?

02.01.2022 It was sooo hard this week just picking a couple of photos each from everyone's cooking! A heartfelt "Thank You" also goes to the behind the scenes help. Well Done to everyone this week - Big pat on the back for you all!! :)

02.01.2022 I am sooo hungry just looking at the photos from this week’s challenge....just how talented, confident and organised is this crew. Top job!

02.01.2022 Catering day two....another 6am start. Wraps with fruit and biscuits for lunch and buttermilk scones with jam cream and strawberries for morning tea. Huge thanks to Brett Kristy Bonnie Tracey and Judy.....you did good crew...real good

02.01.2022 Chef Jane is keeping up with the "norm" This weeks theme is based on Mothers/Grandmothers day and I for one plan to make the Apple Tea Cake with my children to have for afternoon tea on Mothers Day.. *****Facebook wont let me post the file for some reason - Please see Group PMs for the recipes and if you would like a copy of each, please let us know!!*****

01.01.2022 Back in the kitchen for our last term of 2020.....can you believe only 80 sleeps until Santa comes Today we made a banana cream pie, a chorizo pasta salad and a creamy potato salad where the potato was roasted not boiled....we even made our mayonnaise....think we can feel summer coming

01.01.2022 Feels a little like Groundhog Day Thursday’s crew stepped right into the swing of things with the same menu we have had all week. The syrup cake has been quite a hit and it’s nice to try something a little different using the bundt tins. We really haven’t done too much steaming in the past but now we have the baskets things could change. Top effort today crew