Nutrition & Food

We are committed to provide a vibrant and flexible environment that supports learning and responds to the interests and abilities of each child.

Woodville Little Learners provides nutritious meals daily to all children. Our fulltime cook creates a child (and parent) friendly 4-week rotational menu, which is adapted to suit the seasons. A current sample of our Menu can be viewed below.

Breakfast is provided between 7:00 am and 8:30 am during Family Grouping and will includes choices such as cereals, toasts, fruits and yogurts.

A wide variety of fresh fruit/crackers/sandwiches/toast is available every day for morning tea, along with milk.

All lunches are prepared onsite. Children in the younger age group rooms are also provided with fresh mash vegetables along with their meals at lunchtime daily.

Afternoon tea is provided and may be a healthy home baked good or savoury snack prepared onsite. A small snack of fresh and dried fruit/crackers/cheese will be provided during evening family grouping.

Any Feedback in regards to our menu is greatly appreciated and any recipes or ideas you may have will be happily received.

Where possible, we use produce which the children have collected from the service garden. We encourage the children to be involved in this process and also offer various cooking experiences within their curriculum.

Only Formula/Breast milk for your baby needs to be supplied if required.

As per Australian Dietary Requirements, each child is offered balanced of each of the five food groups required for a healthy growing body.

Allergies and Food Preferences

We cater for all food allergies and food preferences/aversions, with a wide variety of alternatives to the meal/snacks will as close to resemble the choice being provided to all the children’s where possible.

Sample Dining Menu

Morning Tea

Each day morning tea consists of a fresh seasonal fruit platter containing various fruits such as citrus, apples, pears, bananas, grapes, kiwi fruit, melons and berries. This will be accompanied with a savoury snack such as brown rice crackers, rice cakes with cheese or fruit toast and milk/water.

Lunch

Monday

Traditional Beef Lasagne with kale and steamed green beans, followed by crispy sliced apples.

Tuesday

Soup of the day served with crunchy garlic and herb bread, alongside a fresh banana and dried fruit platter.

Wednesday

Locally sourced curried sausages and zucchini on a bed of brown rice and quinoa, served with buttered fresh wholemeal bread.

Thursday

Chicken Cacciatore with black olives and brown rice, followed by creamy vanilla yogurt.

Friday

Tuna and sweetcorn macaroni bake with a creamy spinach sauce, accompanied by a mixed berry and melon platter.

Afternoon Tea

Monday

Toasted wholegrain Fruit Loaf

Tuesday

Savoury Platter with assortment of cheese, kabana, celery, cherry tomatoes and brown rice crackers.

Wednesday

Savoury scones, alternating variety such as pumpkin, cheese and chive or herbed.

Thursday

Fresh baked wholegrain muesli slice with dried fruit and sunflower seeds.

Friday

Wholegrain ham and fresh salad pinwheel wraps.

Morning Tea

Lunch

Monday

Moroccan chicken and vegetable cous cous with turmeric and olives followed by Vanilla Yogurt.

Tuesday

Bolognaise sauce flavoured by kitchen garden herbs with penne pasta served with cheese finger sandwiches.

Wednesday

Crunchy crumbed fish with sweet potato mash and green beans served with crispy apple slices.

Thursday

Pork Chow Mein with Asian style vegetables and Hokkien noodles, accompanied by buttered wholemeal bread.

Friday

Butternut Pumpkin and baby spinach Quiche made with free range eggs, followed by frozen mango yogurt.

Afternoon Tea

Monday

Cranberry, coconut and quinoa bars.

Tuesday

Warm sultana and whole oat cookies.

Wednesday

Wholemeal blueberry muffins

Thursday

Homemade spinach dip with cucumber and carrot sticks, cubed cheese and dried fruits.

Friday

Fresh baked pizza style scrolls with ham, oregano and cheese.

Morning Tea

Lunch

Monday

‘Hidden Veg’ zucchini slice made with free range eggs served with homemade Hommus, cucumber sticks and wholegrain pita bread.

Tuesday

Mild Chicken, potato and Pea Curry with Brown Rice, followed by Mixed Berries and Granola topped with a dollop of yogurt.

Wednesday

Lean Beef and Country Veg Shepard’s Pie with Sweet Potato Mash accompanied by a fresh fruit platter.

Thursday

Chicken and Spring Vegetable Loaf served with mixed veggie mash followed by crispy apple pieces.

Friday

Mexican chilli Con Carne with Brown Rice and Red Kidney Beans followed by a serve of Vanilla Yogurt.

Afternoon Tea

Monday

Fresh Baked Chia, Berry and Coconut Cake

Tuesday

Fresh Homemade Cheese and Bacon Scrolls

Wednesday

Dairy Free Anzac Slice with dried Fruit

Thursday

Toasted Raisin Bread with Banana and Berry Smoothies.

Friday

Platter of Fresh and Dried Fruit, Veggie sticks and cheese

Morning Tea

Lunch

Monday

Mediterranean Tuna Brown Rice Bake with, sundried tomato and feta followed by Healthy Banana Split with a dollop of cinnamon cream and fresh raspberries.

Tuesday

‘Tonnes of Veg’ Vegetarian Lasagne, followed by Blueberries and Yogurt.

Wednesday

Chicken, Cauliflower and Broccoli Macaroni Bake accompanied by Fruit Salad.

Thursday

Assorted Wholemeal Meat, Cheese and Salad Sandwiches, served with Whole Oat Apple Crumble.

Friday

Chicken and Root Vegetable Pie, served with a Fresh Fruit Platter of Melons and Apples.