A discussion about food sustainability led to the creation of a cookbook using only everyday food products for the Milton Bruce community.
Over the past couple of months, Otago Polytechnic students Mesha Fraser and Clare Green, from the Polytechnic’s School of Occupational Therapy, have been compiling recipes as part of their third›year assignment.
“We had a very positive response by the community when we put out the call for recipes,” Clare Green said.
“Our only stipulation was that the recipes must be able to be completed using only community available foods.”
Now the students are designing a cookbook around the 30 recipes submitted by the community.
They are hoping to have the cookbook finished by early September and will also be offering it as a PDF version to keep costs down.
The students visited the food bank at the Tokomairiro Hub to see what sustainable local foods were on offer as they studied the relationship between food and the wellbeing of the Milton Bruce community.
Recipes contained in the cookbook range from potato salads to old world goulashes and hamburger pies, plus a handy recipe for bread using only three ingredients.