Stephanie Alexander Kitchen Garden 

Sonia Nista 

Kitchen Specialist

Upon our return from the school holidays, our students were excited to see our woodfired pizza oven all fired up and ready to go. Using our own Basil pesto and some wonderful leafy greens, our students prepared and shared pizza 2 ways. 

Together we enjoyed Pizza Margherita and Pizza Capricciosa. We talked all about the origins of the Pizza Margherita and the beauty of being able to utilize all of our summer basil to create a nut free pesto, then freeze for use whenever we need it.

Even though the weather is warming up, our garden is still delivering. Last week we began a new menu celebrating our freshly harvested silverbeet, carrots, cabbages and herbs to make spinach and feta Gozlome served with garden coleslaw. 

In this menu we polished up on our knife skills by finely slicing and grating the salad ingredients, which then beautifully absorbed the tangy dressing. Our Gozlome were lovingly prepared by making the dough, resting it, then topping and cooking. The children loved this dish, all taking the responsible risk and tasting all of the leafy greens encased in delicious pastry.