Successful Peninsula School Feeding Association Dinner
100 guests, who each paid R370, attended the dinner with a twist: a menu designed around the ingredients used in the dishes the children eat everyday. Ingredients used included: dehydrated vegetables, pilchards in tomato sauce, baked beans, samp, soya, lentils, cabbage, rice, jam and fruit.
Who knew dehydrated vegetables and pilchards in tomato sauce could look and taste so delicious?
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