Food is one of the most important aspects of a school camp or outdoor education program. OEG has a dedicated Catering Department that produces approximately ½ a million meals per year from 5 locations across VIC & NSW. OEG catering prides themselves on providing hungry students with meals that feature locally sourced fresh fruits and vegetables whilst delivering high nutrition and valuable cooking experiences. All menus are carefully tailored to the program’s duration, focus, location, expectant weather conditions and the age and gender of the students.
Groups are provided with a menu and cooking instructions to make the cooking process more enjoyable and inclusive. Our staff will provide opportunity and supervision for students to prepare and cook their own meals, and clean up after eating.
For journey-based programs, ingredients are packed into either tubs (dry goods) or eskies (perishable products) for transportation. Meals are cooked on camp stoves called ‘Trangias’, using small pots and woks. This is a great way for students to experience community cooking and try new meals together.
During the declared fire season, menus are adapted to include a number of meals that can be prepared and eaten uncooked.
OEG has introduced shelf stable meat varieties to accompany the fresh vegetables and carbohydrates catered in our main meals. Shelf stable meats are able to be kept without refrigeration for extended periods of time, making them perfect for our journey based programs and allow us to achieve best practice in food safety. Examples of meats currently available are - freeze dried chicken, lamb and beef; dehydrated bacon and beef mince; pouch chicken and tuna; Tibaldi salami and beef jerky. These products have many benefits for our program participants and field staff, including; lighter pack weights; increased menu variety; greater ability to control portion size and reduced risk of food borne illness; they taste great too.
Nut Policy & Dietary Concerns
Due to the high number of peanut and tree nut related allergies in children, OEG maintains a policy of no peanut, tree nut, or their derivatives as listed ingredients. (eg. Peanut oil, Almond meal) in any food items provided, this includes any provided dietary substitutes.
Items carrying variants of ‘may be present’ or ‘contains traces’ warnings indicate that whilst nuts or nut derivatives are not ingredients, traces may still be present. This could mean for example that the product has been processed on the same equipment as products containing nuts. These items are used in OEG catering. This policy assists parents/guardians of students with allergies to make informed decisions on the appropriateness of OEG menu ingredients, whilst allowing for a wide variety of foods to be catered. OEG Catering has staff available to discuss catering options for program participants.
Please ensure that any foods brought from home with program participants do not contain any nut or nut derivative ingredients (e.g. Peanut oil, Almond meal). Food items stating that they ‘may contain traces of nuts’ are allowed.
With notice most other dietary concerns such as coeliacs, lactose / dairy intolerances, egg and other allergies, fructose malabsorption etc. can be catered to by OEG. Please complete the dietary medical section on the participant medical form and return as soon as possible. OEG catering staff may contact you for further information or to discuss menu options.
A typical day on an OEG catered program may include the following:
Cereals with milk, fruit loaf with spreads, tinned or dried fruits such as peaches and bananas.
Meat (e.g. chicken, ham, tuna or salami) and salad sandwiches. This typically includes cheese, capsicum, cucumber, alfalfa, carrot, avocado, dips/mayonnaise. Fresh fruits are also provided.
Designed to give a much needed energy boost in the afternoon, including muesli bars, biscuits, popcorn, chocolate or fresh fruit.
Dinners contain a carbohydrate such as pasta, rice, noodles or potato, meat and vegetables. Meals are designed for easy cooking in one or two pots. Dehydrated vegetables may be used if lighter weight foods are required.
Ranging from simple pre-prepared items such as lamingtons to freshly cooked damper, lemon balls and apple crumble.