Stephanie Alexander Kitchen Garden 

Sonia Nista  

Kitchen Specialist

In the last weeks of term 2 the students experienced the flavours of India. Using a bountiful broccoli harvest from The Patch, we made Broccoli, Cauliflower and Chickpea Masala served with Flatbread and a lovely, sweet treat of date, oat and dark chocolate Bliss Balls. 

We talked about the ingredients we used to give the dish its unique Indian flavours, like black mustard seeds, cumin seeds, turmeric and chillies. This was a dish full of fresh vegetables and has probably been one of this year’s most popular so far. Many of the students took a responsible risk in giving it a go, when it may not be flavours that they are used to. One of our students even commented how glad he was that he tasted it and went back for a second helping, Wow!

This term we have started looking at what makes up Australian cuisine. So far, many of our students have recognised that we are very multicultural, enjoying varying cuisines like Indian, Italian, Mexican and Chinese. We identified many iconic Australian staples, like vegemite, meat pies, barbeque shapes and lamingtons and shared our favourites with each other.

After leaving our pumpkins in the shed to mature for several weeks, we have begun making Lady Flo’s Pumpkin Scones served with lemon curd. This is definitely a more relaxed menu, giving the students the opportunity to enjoy a little more sharing time in The Patch Café.

For these recipes and many more, head to The Kingswood Learning Hub to enjoy our Food Around the World program. 

Happy cooking!