Stephanie Alexander Kitchen Garden 

Sonia Nista  

Kitchen Specialist

Our recent culinary trip to Japan saw students in Year 3 create a delicious Japanese menu consisting of Okonomiyaki (Japanese Pancakes) and a Japanese Style Green Avocado Salad. 

These colourful veggie packed fritters were a win, with most of the students thoroughly enjoying this dish. With avocados still being quite inexpensive and in great supply, this salad finished our menu off beautifully with its vibrant green colour and zingy dressing.

Our adventure has now taken a turn toward Vietnam as the students create some fresh and tasty Rice Paper Rolls. We have included ingredients like marinated tofu, freshly made omelette and sprigs of coriander to pack as much flavour as possible in a dish that many students have tried before containing chicken or other meats, showing them that a full vegetarian version can be just as tasty. Many students commented on how delicious the tofu was once marinated in soy sauce, hoisin sauce and a little sugar. They even made their own dipping sauce to complete the dish!

As the year draws to an end our students in years 5 and 6 have been working in small groups to make a complete menu each of Capunti Pasta with a Butter and Sage Sauce, then served with a Salad of the Imagination. 

Each group were given the task of creating each dish and setting their own table to then share as a group, simulating an at home experience.

Do you recognise this tree? 

Some of you may have it in your garden, or you may have seen it in the neighbourhood. Right now, they are full of delicious orange fruit and are probably ready for harvest. This is a Loquat tree. Originally planted in Australian backyards by Italian migrants, the Loquat is native to Asia and when ripe has a lovely tropical flavour. They are also widely grown and valued in China. 

The fruit is ripe and ready to eat when it turns

orange. If they are still green or yellow, its best to leave on the tree to ripen, but beware, birds absolutely love this fruit so an environmentally friendly fruit net could be used to protect your fruit. Loquats are in season now. They can be used in recipes like jams and jellies, but are just lovely all on their own. If you have some fruit, try my recipe for Loquat Jam.

All of this week’s recipes and many more, can be found at www.learninghub.kingswoodps.com.au