Food is an essential part of the programs at Flinders. Not only are meals a time to feed the body, they are a time to feed the community and the soul. Food and menus at Flinders are carefully planned to ensure they meet a range of requirements, including the guidelines developed by Nutrition Australia.
The meals at Flinders are seasonal; during the summer months they include lighter foods and in winter we eat heartier, warming foods like soups and curries.
All food at Flinders is prepared in-house, in our commercial kitchen by our cook. The meals are made from scratch wherever possible from locally sourced ingredients. Whole foods are the foundation of all meals. Allergies and other dietary requirements are catered for, including plant-based options.
We are delighted to move to our winter menu for 2020, welcoming back such favourites as Build-your-own Baked Potato, Black Bean Soup with Corn Salsa, and Lentil and Vegetable Lasagne.
For those of you who would like a taste at home, here is the recipe for Black Bean Soup with Corn Salsa:
Black Bean Soup
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 stalks celery, chopped
- 2 carrots, chopped
- 2 cloves garlic chopped
- 1 tablespoon ground cumin
- black pepper to taste
- 2 cups vegetable broth
- 2 cans black beans
- 2 can whole kernel corn
- 2 can crushed tomato
- Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots and garlic for 5 minutes. Season with cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, half of the beans, and corn. Bring to a boil.
- Meanwhile, in a food processor or blender, process remaining beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 30 minutes.
- Corn kernels
- Fresh tomato
- Olive oil
- Lemon juice
Drain corn. Cut tomato into fine dice. Chop coriander finely. Mix ingredients together and add olive oil and lemon juice to season.