Food is one of the most important aspects of a school camp or outdoor education program. OEG has a dedicated Catering Department that provides healthy meals for hungry students from fresh, locally sourced produce. All menus are carefully tailored to the program’s duration, focus, location, expectant weather conditions and the age and gender of the students.
Due to the high number of nut related allergies in children, OEG maintains a policy of no obvious nut or nut derivative ingredients (eg. Peanut oil, Almond meal) in any food items provided, this includes any OEG provided dietary substitutes and food brought in by program participants.
This policy assists parents/guardians of students with nut allergies to make informed decisions on the appropriateness of OEG menu ingredients, whilst allowing for a wide variety of foods to be catered.
Please ensure that all menu ingredients do not contain any nut or nut derivative ingredients (e.g. Peanut oil, Almond meal).
Cereals with milk, fruit loaf with spreads, tinned or dried fruits such as peaches and bananas.
Meat (e.g. 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 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 and meats 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.