Kitchen Garden

Kitchen & Garden

RECONCILIATION WEEK

"Indigenous Ingredients"

During our Kitchen and garden classes, we have been using plants from the Indigenous garden at our school. We are so lucky to have these resources on hand to use.

SALTBUSH, LEMON MYRTLE, WARRIGAL GREENS & WATTLESEED

Not only did we use these indigenous foods but we also used lots of PUMPKIN and BEETROOT from the garden too.

Each class made some of the following:

-Pumpkin & Warrigal Greens Risotto

-Pumpkin & Warrigal Greens Arancini

-Chocolate, Beetroot & Wattleseed Cake

-Pumpkin & Wattleseed Scones

-Roasted Vegetables with Saltbush

-Lemon Myrtle Tea

Every session I seem to hear the same thing from the students; ..."this is the best thing we have made all year?" I love hearing that because then I know the students are having positive experiences with tasting the produce and new ingredients that we are presenting each session.

I'm sure many parents would have heard that we used beetroot and chocolate in a cake together! It was an amazing cake (vegan too) that looks beautiful and I urge you to try it at home.

We used roasted pumpkin and wattleseed in the scones and added roasted pumpkin to the risotto too (along with some of the warrigal greens from the garden).

We collected and sruched up the lemon myrtle leaves before we added them to the tea pot with some boiling water. This 'lemon-myrtle- tea is so soothing and refreshing.