Nestled on the banks of the Molonglo River, Pialligo Estate Canberra boasts an award-winning herb garden and market, olive grove, function space, vineyard and smokehouse. This foodie haven champions seasonal produce beyond measure through their paddock-to-plate philosophy. Now the youngest members of your family can join in on the gourmet fun. Presenting The Possum Patch: a children’s event centre, where tomorrow’s MasterChef winners will learn about the origins and science of food.
Conquering basic kitchen skills, learning to pair flavours and discovering that baking soda is not the same as baking powder is all on the agenda during these culinary classes.
To celebrate your child kick-starting their cooking career, The Possum Patch has shared their signature recipe for herb roasted veggies. This recipe can be adapted for children of all ages. Pre-schoolers and young children can assist adults to peel vegetables and mix together the herb mix, whilst older children can prepare the whole dish with minimal adult assistance.
This recipe works well as a side dish, paired perfectly with any main you like.
Herb Roasted Vegetables Recipe
Prep: 15 minutes
Cook: 25-40 minutes
Gather some fresh vegetables from your garden or local fresh food markets. These may include carrots, zucchini, pumpkin, potatoes, parsnips, broccoli, brussel sprouts, sweet potato and beetroot.
1 clove of garlic
Pinch of salt
Pinch of pepper
Oil to drizzle
With adult assistance, preheat the oven to 220 degrees Celsius.
Line baking trays with baking paper or lightly oil a baking sheet with cooking spray.
In a small bowl, mix together the garlic, herbs, salt and pepper. Additional herbs can be added depending on the amount of vegetables.
Peel the vegetables as required.
With adult assistance, cut the vegetables into bite-sized pieces.
Place the vegetables onto the baking tray.
Drizzle the vegetables with oil and sprinkle the herb mixture on top.
Ask an adult to place the vegetables in the oven and roast for 25-40 minutes or until brown and tender.
Once slightly cooled, place the vegetables onto a plate and add your chosen meat (or just eat by itself!).
For a slight variation, consider creating a Roasted Vegetable and Quinoa Salad by combining the vegetables with cooked quinoa, fresh spinach leaves, pepita seeds and feta.
This dish will feature in The Possum Patch’s ‘Christmas in July’ cooking classes on Friday 12 July (4-8yrs) and Monday 15 July (9-13yrs).
Additional venues to kick start your pride and joy’s MasterChef career include; Foodish’s all day cooking camp, Kids Pantry’s school holiday all day programs, Latorta’s and Cake Decorating Solutions specialist baking and decorating workshops.
For the youngsters who would prefer to play in the nation’s capital, there is an abundance of activities, attractions and events to choose from.