Bringing cultural ingredients into early childhood menus

Richard Read, a professional chef at Flemington Children’s Centre, is introducing Aboriginal and Torres Strait Islander ingredients into the menu and creating opportunities for children to explore new tastes and cultural learning.

The new ingredients are used in existing recipes without altering the familiar flavours including replacing cinnamon for cinnamon myrtle and spinach for warragul greens. Recipes are adapted using FoodChecker to meet early childhood guidelines and maintain nutritional quality.

Introducing Aboriginal and Torres Strait Islander ingredients has increased meal satisfaction and strengthened engagement with children and families. Many now request recipes to try at home and practical advice on how to incorporate these ingredients into everyday meals.

To date, this approach has incorporated cultural learning, an expansion of children’s food experiences, and an improvement in nutritional variety.

For more information, see Bringing Aboriginal and Torres Strait Islander ingredients into early childhood menus.

This story was prepared by: HEAS