Stephanie Alexander Kitchen Garden

2026

Congratulations to 3/4D on completing their fantastic seven-week Stephanie Alexander Kitchen Garden (SAKG) program! It has been wonderful watching the students get stuck into the garden and kitchen each week, learning new skills, trying new foods and working together to grow, harvest and cook.

A very big thank you to all of the wonderful 3/4D parents who volunteered their time to help us in the kitchen. Your support, enthusiasm and willingness to get involved makes such a difference to the students and helps make our SAKG sessions so special. We truly appreciate you!

The beautiful spring weather has certainly arrived, and it is the perfect time of year for our little seedlings to grow. With warmer days, sunshine and plenty of new growth appearing around the school, our gardens are beginning to look colourful and full of life. 

A huge thank you also goes to Rod, our wonderful maintenance man, who has been busy fixing up many of our older garden beds and giving the gardens a much-needed tidy-up. He has been working hard to make our garden spaces neat, healthy and ready for lots of new planting and growing.

Please help our gardens thrive by sticking to the paths and giving the garden beds plenty of space. Some of our little plants are so small that they can easily be stepped on without us even noticing! By being mindful of where we walk, we can all help give our seedlings the best chance to grow into the beautiful plants we are looking forward to enjoying.

Bon Appétit!

Mrs Tammie Siegert

Elle

Today my group made the main meal. In our group we have Annabeth, Kelly, Elle, Emir, Luke and Cyrus. The main meal had kale, mushrooms and spring onions. We had to squeeze garlic through a garlic crusher, and it was super hard, but I got most of it out.  I think my favourite part of the meals we have planned will be the dip, just because of the carrots. I was really scared when I had to cut up the onions, but luckily I didn’t have to because the teacher who was helping us cut them. Since she was right next to me, my eyes were watering really badly, but they stopped after she put the onions on the pan.

I’m not sure if I will like the food, but I will try a little bit. I probably won’t like it because I don’t really like the food we eat because it has too many vegetables. However, it might taste good! I am really excited to try the dip, and I am also excited to eat the carrots. I’m a little scared because I feel like I won’t eat it, but if I do, I will be very proud of myself. I’m kind of excited about eating it, but I’m also not at the same time!

Devon

Today I was in the bread group. We made savoury muffins with shredded zucchini, self-raising flour, shredded tasty cheese, sunflower oil and one tablespoon of salt.

Evelyn

Today I made the dip. I didn’t have time to type a lot because I had to help. I made chickpea dip.

Mason

Today I mixed flour, eggs, cheese, zucchini, salt and more. In my group, Flynn, Mathew, Devon and I were the people who made the bread cupcakes, and they looked very yummy.  My group and I had so much fun making the bread cupcakes. We were also having lots of funny moments. Now we are going to eat all the food we made, and the whole class will love it so much!

Ava

Today I made a salad, and I was happy because my mum was the helper. We made a salad with cabbage, peeled carrot and so much more. For the dressing, I used chilli, onion and garlic. Be careful, because there was so much chilli!

Natalia

Today I made the salad that I made again from Week 2. I was almost crying because I was cutting onions. Miss Siegert told me what to do, but Ava’s mum came to help us. Ava’s mum helped me with the chilli. She helped me cut the chilli into small pieces. After cutting the chilli, my fingers smelled really bad, so I had to wash my hands while I was doing the other things.

Annabeth

Today my group made the main meal. In our group we have Elle, Emir, Luke, Kelly, Cyrus and me. The main meal was supposed to be broccoli stir-fry, but Mrs Siegert thought that there wasn’t enough food with just broccoli, so we added a lot more vegetables.  We added cauliflower, celery, broccoli, spring onions, garlic, ginger, mushrooms, cabbage and kale. It was like a mix of vegetables, more like a salad than a stir-fry.  I started by cutting the spring onions. Then I cut the kale, followed by using the garlic crusher to prepare the garlic. The last thing I had to cut was the cabbage.

After that, I got a teaspoon and measured out five teaspoons of something. Then we got the honey and added two tablespoons. Finally, we added the sunflower oil.  It smelled very good when we cooked it in the pan. We took turns stirring it. Emir and Luke were first, then Kelly, then me and Elle. It smelled very weird when there were a lot of sweet potatoes underneath it. It smelled like a mix of sweet potato and stir-fry.

Finally, my last job was to pack up, so I collected all the chopping boards, knives and everything else. Mel and I added a little more sauce to the stir-fry. Then I helped pack everything up and dried some dishes.  Fortunately, my group didn’t have to stay and do the other jobs, so I went with my teacher. That was my SAKG Lesson 6!