Charred lamb with Pugliese-style broccoli sauce anyone? Or Nana Joan’s salmon patties? Perhaps passionfruit and strawberry marshmallows?
If those suggestions get the taste buds humming, then rush out for a copy of Blackheath Public School’s cookbook.
Nourish: food for the heart and soul is a true community collaborative effort. The collection of recipes come from the students, their families, various locals as well as a number of celebrity chefs, including long-time stalwart Phillip Searle, Brent Savage from Bentley Bar (who did part of his apprenticeship with Searle at Vulcans), even the SMH Good Food Guide’s Myffy Rigby, whose brother is a student at the school.
It’s a mouth-watering tome and continues the school’s love affair with food: the community garden provides ingredients for the canteen and the children share the joy of planting, watering and harvesting.
President of the P&C, Jody Lee, said the idea for the book came as they cast about for a different way to raise funds.
“As a P&C, we kind of said we can’t face any more sausage sizzles,” she said. “We have so many creatives in the community so we put the call out for everyone to submit a recipe.”
Then they tapped into local talent, including photographers, designers, publishers, editors, artists, chefs, food producers and winemakers.
Finally, to cover the considerable printing costs, local businesses were approached to sponsor a page or part of a page. The ads are themselves creative, with photographs by Ona Janzen of the children engaging in some way with each business.
Mrs Lee said one of the lovely outcomes of the book is the engagement with the students.
“That’s the nice thing – when it was published lots of the kids tried the recipes. They’re now cooking from the book.”
Nourish is available for $35 from the school, from BPScookbook.com.au, at Gleebooks and Megalong Books and each month at the Blackheath Growers Market. All funds raised go to the school.