Snack Shack Menu


Please note the Snack Shack is closed on the first day and last day of each term.

The Snack Shack is open at recess & lunch every Monday, Wednesday and Friday for full menu and counter sales.

Placing a lunch order

Here is the process for all lunch orders from the Snack Shack. 

 

Our preferred method of ordering is through our Qkr! app.      QkrCanteen Instructions

if you have ordered via Qkr! you do not need to supply a paper bag, this is automatically included in your order.

 

When ordering without Qkr!.....

  • All orders to be in the blue Snack Shack Drop Box at the office by 9.10am on the day the order is required.

  • All orders need to be written on a suitably sized paper bag. Please include the student's name and class, food and drink required with prices and total value and also the amount of money enclosed. 

  • School Lunch Paper Bags are available from the office for 10c each; these are a practical size to fit food.  Please do not staple bags as this could be dangerous for your child.  Suitable bags can also be purchased at the supermarket.

  • If an order is sent in an envelope please add 10c payment for the school paper lunch bag.

  • Frozen items can be paid for with the order but must be collected from the Snack Shack on presentation of the bag by the student at lunchtime.

Emergency Lunch Orders

The Snack Shack will continue to provide emergency lunches for students where deemed necessary by the classroom teacher. The emergency lunches will consist of a vegemite sandwich (pre-frozen) and a piece of fruit which will cost $3.00.

 

For a copy of the Term 4 menu CLICK HERE

 

We are always looking for more Snack Shack volunteers to help cover the three days we are open, please download a form -  CLICK HERE

 

 

Term 4 volunteer roster CLICK HERE

 

 

Ingredients/Recipes

Chicken Noodle Soup (serves 4-6 people)

Ingredients:

30g butter

1 medium brown onion, diced

1 large stick celery, sliced

1 large carrot, diced

Dried basil

Dried oregano

Salt, to taste

Pepper, to taste

1 – 1.5L chicken stock

1 whole roasted chicken, shredded (reserve cooking juices to add to soup)

50-100g angel hair pasta, cooked as per packet instructions

Method:

Melt butter and cook onion and celery until soft.

Add chicken stock, blend with hand-held blender until smooth.

Add carrot, dried basil, dried oregano, salt and pepper and simmer until carrots are soft.

Add chicken, pasta and chicken cooking juices.

Season to taste


Vegetable Soup (serves 4-6 people)

Ingredients:

4 tbsp coconut oil or rice bran oil

2 onions, roughly chopped

2kg Japanese pumpkin, skin removed and chopped into 2 x 3 cm piece

1kg carrots, scrubbed and roughly chopped

2.5L vegetable stock

1 cup red lentils, rinsed

2 tsp herb salt

1 tsp kelp powder

Method:

Cook onions with oil in large soup pot til transparent and starting to brown.

Add stock, herb salt, lentils, pumpkin and carrots, simmering until lentils and pumpkin are cooked (approx. 15 mins)

Liquidise in food processor or hand held blender.

Add more stock/water if soup too thick.

Add more herb salt to taste.

               

New Sausage Rolls

Below is the list of ingredients in our NEW homestyle sausage rolls, baked for us by Baked By The Bay in Black Rock.

Filling: Sausage mince*, Carrots, Onions, Bread crumbs (commercial), Salt, Pepper, Water

Pastry: Flour, Butter, Water, Salt

Glaze: Egg, Water

*Sausage mince – prime beef cuts plus seasoning**

**Seasoning – rice flour, salt, mineral salt (451), soy flour, preservative (223), vegetable oil, colour (160c), spice extract, herb extract, vitamin E (derived from soy) (307b)

 

 

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