Kitchen Garden

On Tuesday 17th and 24th of June, our students in Year 5/6 cooked halloumi cheese wraps. We broke up into 6 groups, with each group responsible for preparing a different component of the wraps. Using our 2-ingredient bread roll recipe, we made flat bread, accompanied by a spinach dip, roasted chickpeas, red and white cabbage slaw and grilled halloumi cheese, and finally topped with a basil-infused oil. The basil-infused oil was my personal favourite aspect of our wraps, adding that special ‘wow factor’ and tying all our ingredients together beautifully. 

During this session, we also tried our olives that were marinating in saltwater brine, which we had created in an earlier session. The overall reviews of the olives were very positive, with many students surprised to find them utterly delicious. 

As our term comes to an end, we reflect on all we have achieved this term. In summary, we have successfully harvested almost six kilos of olives; planted new vegetables; raised and integrated four new chicks; ran a successful muffin bake sale; weeded and began regenerating the soil in the planter boxes in front of the portables; planted seeds of mixed greens to grow specific food just for our chickens; turned over and put to sleep both of our compost bins; and of course - we cooked up a storm! Filling our school corridors with amazing aromas. 

Our recipes are attached as follows. I am hoping everyone will try some more cooking over the holidays and I look forward to seeing any photos of our students cooking at home! 

A huge thank you to our special helpers - Reggie, Hans, Miranda, Judy and Sophie, who is an ex-Chatham student currently in her second year of study at Monash University. Our sessions would simply not flow as smoothly as they do without you all.

Term 3 promises to be another exciting term in our kitchen garden, with our Year 1/2 students ready to start the term creating some culinary delights! 

Happy holidays!

Ms Leda Semercioglu

Kitchen Garden Coordinator