Stephanie Alexander Kitchen Garden

SAKGP Garden and Kitchen Programme 

News - from Chris and Mel in the kitchen & garden

Our cooking and gardening classes are each Tuesday

We would love to have more volunteers in both the garden and kitchen classes.

No garden or kitchen skills required, enthusiasm to support the students as they learn is all you need.

If you would like to know more, come into the office and see Chris (Principal)

In Cooking this week Grade 56 used the abundance of zucchini we have in the garden and cooked Zucchini and Vegetable Gyoza, Zucchini Okonomyaki and Asian Greens with Ginger and Garlic Sauce. These are great dishes to cook if you have an abundance of zucchini in your garden!

From the garden we used zucchini, silverbeet, walking onions, celery, perpetual spinach, garlic chives and chives. 

Grade 23 garden class harvested choysum and greens for the cooking.  Grade 45 garden class harvested another crop of large Lebanese Zucchini and dark green Zucchini that we will use in cooking next week.

For the Zucchini and Vegetable Gyoza, Scott’s group chopped and grated the zucchinis. Lenny and his group washed and chopped the greens to add to the Gyoza mixture. Andrew is new to our cooking classes and enjoyed grating the zucchini.  Javien worked with his team to mash the potatoes to add to the mixture.   

For the Okonomyaki, Grace, Patrick, Lizzie and their group, grated the zucchini and onions. Anais and her group measured out the flour and beat the eggs to make the batter for the Okonomyaki.   Everyone had fun spreading the zucchini on tea towels and wringing out and squeezing the juice from the zucchini and onion mixture.  We were all surprised how much juice comes out! A couple of students decided we should make something with the juice next time. Dante and Angel mixed the sauces and herbs with the zucchini and onion to make the Gyoza mixture.

Sophia and her team made the Gyoza Dipping sauce and Elsie and her group made the Okonomyaki sauce.

After recess we all worked together to make the Gyoza.  We learnt how to fold and pleat the Gyoza by hand and everyone had a turn using the  Gyoza maker.

Everyone then worked really well in their groups to cook the Okonomyaki, cook and steam the Gyoza and stir fry the greens in our new frypans. The group getting out the serving dishes, setting the tables, cleaning up and washing dishes did a great job making sure everything was ready for us to share the delicious food we cooked.  

James said he loved making the Okonomyaki and loved all of the flavours in all of the food.  

Patrick said he really liked the Gyoza, as at first you don’t taste the vegetables and then you do and they taste really good.  

Levi said the Okonomyaki had lots of flavour and he could  taste the Zucchini.

Anais said the Okonomyaki sauce complemented the Okonomyaki really well.

Well done Grade 5/6, Scott and Lee-Anne, it was a great cooking session!

recipes and photos below: