Students get cooking for Pink Ribbon month

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Tai Poutini Polytechnic students are cooking and serving for a good cause as they prepare to roll‐out a decadent three‐course Pink Ribbon Brunch.

Anyone can book a table of four for brunch, to be served in the Polytechnic’s Tutoro Restaurant in Greymouth on Tuesday 25 May 2021. The special menu will include three courses – a house‐made granola to start, followed by eggs benedict options, scones and house made preserve and sweet health balls to finish. There will be two sittings, 10am and 12pm, with tables for four people being offered for $40 per person.

All proceeds will be donated to Breast Cancer Pink Ribbon Month Fundraisers through the West Coast Cancer Society.

Cookery Tutors Bradley Stanger and Evelyne Baumgartner, along with Food and Beverage Tutor Dean Thomas say this is a wonderful opportunity for students to support a good cause while honing their culinary skills.

“Our students have been involved from the outset in this event, planning and preparing the menu, developing the dishes and getting ready to welcome the public.

“These sorts of events are fantastic learning opportunities where students are challenged to deliver to paying customers. We love to watch them thrive in this environment, putting all their efforts into delivering an amazing experience for our guests. It’s also a great way to get students involved in their community and get them thinking about charity and supporting a good cause.”

The event will involve both Cookery and Food and Beverage students, working alongside tutors to plan, prepare and present the brunch.

Seats are limited – so get in now to book a table and support a fantastic cause! Dietary requirements can be catered for if raised at booking time.

Pink Ribbon Brunch Fundraiser
Tuesday 25 May 2021
Starting 10am or 12pm
Tai Poutini Polytechnic Tutoro Restaurant Greymouth
To book call 0800 800 411 or visit Greymouth campus reception


For more information contact:
Mequa Hourston, Leader - Engagement
DDI: 03 7699 405 | Mobile: 027 237 5844 | email: