Stephanie Alexander Kitchen Garden 

Sonia Nista 

Kitchen Specialist

Our broccoli and cauliflower party continues in the Stephanie Alexander kitchen!

We’ve been spicing things up, preparing and sharing broccoli and cauliflower green curry served with coconut rice, flatbreads and lemon yoghurt muffins.

We are always blown away by the excitement shown by our students when trying new flavours and this menu was a standout, with one student confessing that it was his first time trying broccoli and now it’s his favourite! This humble green veggie, so often given the side eye, has been the star of the show and savoured by all! The cold weather in July and early August secured several successful harvests of these favourite Winter staples supplying all the produce needed for this 3-week menu. 

This week our students created cauliflower and potato soup served with fresh, warm bread rolls, the perfect menu to use the very last of our cauliflowers.

Before each class we talked some more about root-to-tip cooking, how the cauliflowers grow and the best time to harvest. The students were able to practice lots of safe knife skills using at least 3 different techniques to prepare the soup, with all year levels tackling the moderate level recipe. 

Freshly made bread is always a winner and this week our students learnt to make the dough and knead it till silky smooth. After rising, we portioned it to the quantity required (students even created an array of dough balls to check their numbers) then twisted, scrolled and plaited to create our rolls. Perfect comfort food on a cold day!