Stephanie Alexander Kitchen Garden

Kitchen News

The first two weeks of term have flown by in the kitchen and we have enjoyed making some delicious dishes with produce from the garden. The students have also noticed a few changes around the kitchen which have received positive comments so far. These changes have meant moving some equipment around and rearranging the layout a little with a view to making the kitchen a welcoming and efficient space. We even have a brand new stainless steel kitchen bench for cooking demonstrations and pasta making. Drop by if you would like a tour!

The garden has produced some delicious silverbeet, lemons, herbs and tangelos. The bumper crop of quinces has been used to make scrumptious Quince and Ginger Jam. The students enjoyed the jam on fresh scones they baked this week.

Support from volunteers is an integral part of the SAKGP and ideally we would have 5 volunteers per session. This would allow me to focus on teaching the students the vital skills and techniques needed run a safe and successful program. The role of the volunteer is to supervise a small group of students while they complete their task. Children love having helpers and respond very well to the parents and grandparents that are able to attend. If you would like to volunteer the help is always GREATLY appreciated.

Menu One:

Oven-Baked Spring Rolls

Soba Noodle Salad with Ginger Mirin Dressing

Spicy Pumpkin Bars

Menu Two:

Silverbeet and Feta Gozleme

Fennel, Cabbage and Apple Salad

Scones with Quince Jam

SAKG - Term 3 Timetable

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