Trevor Noy, 11, and Caillean Byrne, 11, at the Builyan Spring Fete.
Trevor Noy, 11, and Caillean Byrne, 11, at the Builyan Spring Fete. Christopher Chan

Community support means bumper Spring Fete for Builyan

COMMUNITY spirit filled Builyan State School on Saturday for the Spring Fete.

The school, along with the Builyan Many Peaks Community Development Association, held the event to raise funds for a facility to be used as a community room and school library.

Principal Amelia Jenkins said organisers had been busy working on the event since the beginning of the year, although they were set back by the January floods.

But, just as the town banded together after the floods, they joined together in the festivities.

There were plenty of activities and markets to enjoy, as well as the students' handiwork on display.

One display was of creations from the school's kitchen garden program, which teaches the students to learn about healthy eating, as well as gardening by volunteer Peggy Dutton.

The students had grown plants and researched care instructions.

There were also recipes for attendees so they could create the tasty delights on offer back at home.

"They learn that they can sustain themselves right through the day by eating healthy foods," Ms Jenkins said.

"The students have had so many opportunities this year, thanks to the community.

"Now, with technology, the kids get the best of both worlds.

"There's opportunities to come to Builyan and enjoy the country life."

Recipes: Builyan's best bites

Fruit roll-ups recipe

Ingredients:

  • Two punnets of strawberries
  • Six to seven pears

Method:

  • Peel and dice pears
  • Soften on stove for about 10 minutes
  • Chop strawberries
  • Add to pears
  • Blend them together
  • Spread them out on dehydrator sheets
  • Dehydrate for approximately 12 hours

Macaroons

Ingredients:

  • 1/2 cup cocoa
  • One cup shredded coconut
  • 1/3 cup coconut oil
  • 3/4 cup maple syrup
  • One tablespoon vanilla extract
  • Pinch of sea salt or Himalayan salt

Method:

  • Place all ingredients into a bowl and hand mix with a spoon to make a batter
  • Using two teaspoons form the batter into bite-sized balls
  • Place onto dehydrator trays
  • Set at 115 degrees celcius and dehydrate for 8 to 10 hours


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