The Customer Service class put all their practice into a real-life situation today when they made lunch for the students at the Koala Cafe. The class researched recipes and wrote a menu description for their dishes. The shopped for food and made delicious dishes for the students and teachers to eat. The Thai Basil Chicken was very popular and there was a choice of tasty desserts either apple pie or warm pancakes and fresh fruit. The students were able to greet customers and wait on the tables. The washing-up wasn’t as popular though!
Maria and Sam’s class combined forces today and used their English skills to make pasta. The students made the pasta dough from scratch and made delicious Pici Pasta with basil pesto and cheese. Everyone enjoyed a break from their books and learning new skills.
This morning the Lexis Noosa Sunset class students celebrated the 1st of December by making some Christmas pancakes! Enjoying their pancakes with plenty of toppings. They had a choice of strawberries, banana, blueberries, nutella, cream, maple syrup and chocolate chips….YUM.
Hope you all enjoyed your Christmas pancakes and are all full and ready for a great afternoon of study before you get excited for the weekend.
Flourine the pancake maker and Kaoru having a great morning.
This afternoon the students participated in a cooking class. The students learnt how to make Trifles which is an English dessert that is made up of sponge, cream, jelly, biscuits, cream. custard and fruits.
The students spent up to half an hour preparing and decorating their trifles… best of all we got to sit down and relax while we eat our finished product.
We found out that all the cooking class enjoy hot and spicy food! This week we researched types of curry from around the world and we decided to make curry from India. Using fresh locally grown ginger from Buderim and green beans from Gympie we made two types of curry with condiments.
Everyone found out how to make naan bread, which is a great alternative when you are travelling and camping as it’s quick and easy to make and you can leave to rise whilst you are driving along!
We had a great time talking about food, describing tastes and aromas and following and adapting the recipes we chose together!
Here in Noosa we have many amazing students who find a way to balance studying English, working and enjoying the beautiful beaches. Tony is one of these students and he has been generous enough to share his experience with us.
Tony has been in Noosa since March 2017 and on Saturdays he works at the Eumundi Markets, a popular tourist market in the small town of Eumundi. On Sundays he works at the local Noosa Farmers Market in Noosaville where he is responsible for cooking the dumplings and also selling them to customers. He has been working there for one month and likes it because it gives him the opportunity to meet locals and practise his English with them.
If you’re looking for a job in Noosa he recommends writing a really good description of your skills. He recommends asking your friends if they know of any jobs in the area and to also look on a website called Gum Tree. He also believes that local employers are looking for students with work experience who learn really quickly and are hard working.
Tony sent out many resumes and after two months of looking and hard work he found the job that was right for him. He feels that working your first week with the company is very important as they will be watching and judging if you are taking the job seriously as well as making sure that you are the right fit for their company.
Congratulations to Yeongsoo Choi on finding a job at Rococo Bistro & Bar and Guillermina Kairuz Ibanez for finding a job with Bistro C both restaurants are on our iconic Hastings Street in Noosa Heads. Both students will be working in the kitchen helping to prepare meals and doing the dishes. If you see them around the school and at their restaurants don’t forget to say hello and congratulate him!
Here are the exciting activities that will be done this week at Lexis Noosa.
Looking for a job and need some help writing your resume? Than look no further, our job workshop on Tuesday @ 2.00 pm is the activity that you need to do! We give you helpful hits, correct your resume and even print the finished product for you.
Also on Tuesday at 2.00 pm, we have the amazing Tanya holding a Pronunciation workshop which will help you sound out those difficult words of the English vocabulary. If you haven’t try her class yet, you need to sign up today!!
This week on Wednesday we will be cooking up a storm with our Japanese Students, as they will be taking us on a delicious journey to make Gyoza. Only 20 spots available so sign up quick at reception.
This week, Lexis Noosa will have a beautiful Sunset Picnic for it’s student night on Thursday 15th June 2017 at 4.30 pm. If you would like to watch the sunset over the Noosa River and take some beautiful photos come along to this weeks student night. We will have some delicious snacks for you to try, you can make new friends from the school and have a wonderful evening in Noosa. Sign up at reception so I know how much snacks to buy for the picnic 🙂
Have you dreamed about painting a masterpiece with water colour? Friday will be the activity for you! Phil, one of our Cambridge teachers has agreed to teach a class of 12 the techniques needed to complete a beautiful water colour painting of a mountain, lake and thunder clouds. Sign up quick if you would like to do his class!
Hope you all have a wonderful week at Lexis Noosa!
What are the class doing? It’s okay the crocodile is safe and was cubed and put in a delicious marinade!
We designed three different marinades from fresh ingredients and left the crocodile to tenderise overnight. We had the stir-fried cubed meat as a kebab with healthy fresh vegetables and rice. Our chef Karina showed us how to present the rice in an attractive way using a measuring cup to form half a sphere. This is why she is the professional! Fabulous Karina!
Students thought that the crocodile meat was similar in taste to chicken but had the texture of fish. It is a delicacy in Australia and all the students had a try! It’s good to try new foods when we visit a different country!
The afternoon options class chose to make High Tea this week. Students planned their menu of one savoury and one desert all in tiny portions as each morsel should be no more than two bites! Traditional triangle sandwiches (no crusts) of egg mayonnaise were complemented by more modern takes on the traditional with cream cheese and fig and a further choice of ricotta cheese with pesto. The Banoffee Fingers were demolished and the Scones with cream and strawberries disappeared fast. Mini Pavlovas made an appearance topped with fresh vanilla cream and fruit and the Cream Puff Slices looked dainty and were beautifully presented dusted with icing sugar.
Each group researched their recipes and made a shopping list ready for the grand afternoon. It was a sophisticated alternative to lunch and dinner. Students tried Earl Grey tea and the treats were served on a tiered cake stand. The only question that remained was “Who shall be mother?” It is custom for the lady of the house to pour tea for her guests and the saying comes from times when tea was a luxury item and the lady of the house kept the key for the caddy. She would mix green and black tea leaves to the liking of the household and the leave the tea to brew in hot water before pouring out into china cups.
The Cooking Club have been busy in the kitchen. Maria set them the challenge to make the most delicious dip and we were graced with three scrumptious dips that didn’t only taste good but looked fantastic!!!! They were all so yummy that I’m not sure if a winner was chosen.
Chia seeds, both coconut milk and water, a little sugar and some finely diced banana and pineapple…. whisk, leave in the fridge for 10 minutes to set and – bam! Easy to make, healthy, ‘no cook’ dessert!!
(it tastes waaaaaay better than it looks, I promise!)
Even Mya – the world’s worst cook and junk food addict thinks she might make it at home!!
Many many thanks to the wonderful Isabelle for her recipe!