SAKG NEWS
Term 3 in the kitchen has begun with a delicious NAIDOC themed menu. The aim is to incorporate indigenous ingredients into everything we make, as food is one of those great cultural bridges that help to foster better understanding and cooperation. The students are making roast vegetables (simply chopped and roasted with olive oil and salt in the oven) seasoned with a Dukkha, made with macadamia nuts. Macadamia nuts are a native ingredient to Australia. They are creamy and sweet, making them ideal for both savoury and sweet dishes. To accompany the veggies the students are making kangaroo meat balls with plenty of indigenous spices, such as salt bush and mountain pepper, which we grow in our very own garden here at DPS. The meal is completed with bush flavoured bread rolls and the students working on bread are getting very good at kneading and shaping the dough and adding in small quantities of bush herbs. The star of the rolls is once again mountain pepper, but this time the leaf rather than the berries, as both parts are edible. You can use any herbs that you have on hand if you don't have the specific ones available. To finish off a delicious meal, the students are making plum crumble with macadamia nuts, using the plums that we harvested from our garden earlier in the year. We have adjusted a recipe for pears, swapping for plums. You could use any fruit you like, just add some brown sugar (1/4 cup) to ensure that the fruit caramelises beautifully – delicious, amazing goodness all round. See below for the recipes.
For our grade 1s, they have been reading Possum Magic in class and in order to help Grandma Poss make Little Poss visible again they have been in the kitchen making vegemite sandwiches, lamingtons and pavlovas. Hopefully it works and they find Little Poss soon! This gives our young students a chance to experience real kitchen skills while doing something fun and delicious. Spreading the vegemite evenly on the bread, rolling lamingtons in chocolate and coconut without dropping it, and chopping and decorating mini meringue nests help them to build real skills that will set them in good stead for future years in the kitchen. They have also enjoyed eating their creations. Great work grade 1s!
In the garden, term 3 has seen a welcomed return of Jodie back after a period of sick leave. With the help from Lucinda and many students we have been able to keep it ticking along but things will definitely ramp up with Jodie’s green finger touch floating around. To help her settle in, the first two weeks of term will be dedicated to her get things back in order and activities organised for the coming term, and week 3 will see garden classes resume. We know students and staff have been looking forward to this!
And lastly, we would like to say a big thank you to all the families who helped look after our animals over the holiday break. They have all been returned and from all reports they have enjoyed their holiday get away. Thank You to the families of Cooper & Connor B, Alex P, Leon & Audrey R, Ava O and Macey B. We greatly appreciate all your help.
And now for some happy snaps from the end of term 2 and beginning of term 3:
Mrs O’Brien, Kate, Jodie & Lucinda
