So, what’s this ‘Dine Below the Line’? Let’s break it down for you:
Dine Below the Lineis a Live Below the Line challenge to host a dinner valued at just $2 a head. In exchange for their feed, guests will give a donation to Oaktree’s cause (the idea being that it be equivalent to the amount they would normally pay for a meal out). And that’s it!
The first step to creating change is by starting conversations, and hosting a DBL is the perfect way to get the ball rolling! So sign up to host one today at bit.ly/lbl2017a.
UNSW (University New South Wales) – Colombo House Hub hosted a dinner for ‘Dine Below the Line’ on Friday last week.
Colombo Dean says:
” We used a donated large Harvest Hub Bag of mostly local Sydney Basin produce and cooked the following up for about 15 people, raising $120.
It was a really fun way to spend a Friday afternoon / evening in the College and raising funds for those less fortunate. There was a heap of food left over, we could have easily have fed over 20 people! We will run it again and improve on this in Semester 2.”
‘Dine Below The Line’ an initiative of Oaktree Foundation, a group of students concerned with fighting poverty in SE Asia. On the Macquarie Uni campus, they got together to accept a challenge to see if they could cook a robust meal for $2 a head. They won this challenge. Amazing – $2 meals
Harvest Hub donated the food and menus for them to cook:
The menu – see recipes below
Ratatouille with fettucine
Roasted pumpkin and baby spinach salad
They tell us:
“There was a total of 9 participants including representatives from Macq Uni Sustainability, Macq Uni Sustainability Squad (MUSS) and the Australian Youth Climate Coalition. In the end we managed to raise $61.30 from this Dine Below The Line event!
We were all surprised at how much food we managed to cook under a budget! We also had great conversations about poverty, our attitudes to international development, Australia’s role in international development, and even about the great ways Harvest Hub serves communities!
We’d like to thank Anton & Jayne and all Harvest Hub members for your donation and support in this event. We’re always excited to get connected and to continue to work with other people and organisations that recognise the potential of young people (as well as people of all ages!) to make impactful change! ”
This version is a little more tomato-based than the usual recipe to provide enough liquid for the fettucine
Author: Harvest Hub
Recipe type: $2 meal
3 brown onions, sliced
800gms eggplant, cubed (not skinned)
800gms green capsicum , seeded & cut
80gms zucchini, sliced
3kg cooking tomatoes, roughly cut
4-5 cloves garlic, crushed
salt & pepper
Dried herbs (e.g. rosemary, thyme, oregano)
30 ml olive oil
½ bunch basil leaves
Water or stock as needed
In a large saucepan, sauté the onions in the olive oil over low heat, stirring regularly, for 10 mins or until translucent.
Add the eggplant, capsicum and zucchini and sauté for a further 10 mins, stirring regularly.
Add the cooking tomatoes. garlic, seasoning and dried herbs, stir to mix the ingredients, and cook on medium heat until it bubbles. Reduce heat, add lid and slowly cook for 10-15 minutes, stirring every now and then.
Check if the mixture has enough liquid, and add water or stock if needed.
Cook for another 5-10 minutes or until cooked al dente (i.e. retain some texture - don’t let it go to mush).
Before serving, shred the basil leaves and stir into the ratatouille.
As per instructions on pack. Don’t over-cook, and to prevent it from sticking together in the serving bowl, either add some cooking liquid or olive oil. Roasted pumpkin salad
Author: Harvest Hub
Recipe type: Pasta
3kg butternut pumpkin, skinned, seeded and roughly cut
1 Spanish onion, peeled and thinly sliced
500gms baby spinach leaves, washed and well-drained
Salt, pepper, vinegar & oil
Pre-heat grill to High
In a large bowl, mix pumpkin pieces with salt, pepper and olive oil. Spread on baking tray and place in oven, about 5-10 cm below the hot grill. The idea is to blacken part of the pumpkin without over-cooking.
After 10 minutes, turn the pumpkin pieces and put back under the grill. From this point, watch carefully to not over-cook the pumpkin. Remember, they will continue to cook for several minutes after you take them out of the oven.
Let the pumpkin cool down to lukewarm, and then mix with baby spinach leaves in a serving bowl.
At the last minute, sprinkle with dressing of olive oil and balsamic vinegar (or serve separately). Alternatively, you can make a dressing of soy sauce, white vinegar, sugar and chilli.