Stephanie Alexander Kitchen Garden 

Sonia Nista 

Kitchen Specialist

Students have tantalized their tastebuds, starting the term with an array of delicious seasonal dishes.

We began term 4 with the classic Jacket Potato. Our Year 4 students topped it with our delicious broccoli slaw while Year 5 and 6 paired it back with a creamy garden coleslaw. All students made chocolate beetroot cupcakes, using our freshly harvested beetroot to add substance, colour and natural sweetness for a not so naughty chocolatey treat!

This week we have been celebrating a wonderful harvest of silverbeet, cabbages, spring onions, lemons and herbs for our menu consisting of Spanakopita triangles, creamy potato salad, spicy coleslaw, tzatziki and braised cabbage with currants. The students used their knife skills to carefully and thinly slice vibrant silverbeet leaves. These greens were then sauteed and mixed with feta, ricotta, and parmesan cheese to create the filling for our triangles. We used paper thin layers of Filo pastry to encase the delicious filling which we baked till golden and crisp. 

We also welcomed our Year 1 students into the Stephanie Alexander Kitchen this week as they continue their learning about food under the unit "Farm to Table". These students got the whole kitchen experience as they filled, rolled, and enjoyed their very own Rice Paper Rolls. We talked about how our we use the produce from our garden to make delicious food for our students to enjoy from the kitchen.

In the kitchen we regularly use The Habit of mind "Taking Responsible Risks". At each menu, we encourage all students to have a taste, as most often they embrace and enjoy these new flavours. By exposing children to fresh seasonal fruit and vegetables and different ways to enjoy them, helps them to form positive food habits for life!