Nourishing and nurturing little bodies is our priority at Hessel, which is why we have partnered with Sprout to offer your child the most exciting, holistic – and most importantly – delicious, nutritional programs.
Run by Masterchef favourite Callum Hann and passionate dietician and health professional Themis Chryssidis; Sprout offers both catering services as well as cooking education and training.
Their team of experienced chefs and dieticians have created a fresh, healthy and delicious menu and nutritional program specifically for our centre, based on the unique nutritional needs of children aged 0-5.
The recipes are in line with the National Health and Medical Research Council (NHMRC) Australian Guide to Healthy Eating (AGHE) for children aged 1-8 years, and are designed to meet 100% of a child’s daily recommended fruit intake, 50-75% of a child’s daily grain and cereal, vegetable and lean meat and alternative intake and 75% of a child’s daily dairy and alternative intake. This is based on the rationale that Hessel caters for approximately 50-75% of a child’s daily meals.
Our menu could happily sit in an upmarket café or restaurant; with options like tomato, basil, bocconcini bruschetta for breakfast; pepita coconut fruit balls for morning tea; fish tacos for lunch and a tasting platter with cheese, fruit and vegetables for afternoon tea.
The best way for children to learn about food and nutrition is to be involved in the process. Our purpose-built kitchen and dining area supports children’s involvement in every aspect of food preparation. This supports children to develop positive connections to different types of food and instils an awareness of the importance of healthy eating.
Recipes are available at the centre and can easily be recreated at home – like the one below.
Zucchini Fritters (serves 4)
Trim the ends off the zucchini and coarsely grate. Squeeze out excess moisture using your hands or a clean Chux cloth. Transfer zucchini to a medium bowl. Add spring onion, feta, lemon zest (reserve juice), flour and eggs. Mix until just combined.
Heat oil in a large frying pan over medium heat. Add ¼-cup portions of mixture. Cook for 2-3 minutes each side or until golden and cooked through. Remove fritters from the pan and keep warm while cooking remaining mixture. Serve with carrot and raisin salad.
For more information about our delicious menus, or our partnership with Sprout, contact us today.