3-4 S.A.K.G
with Mylinh Crossman
To continue celebrating cultural food, we made ANZAC biscuits and scones to represent Australian traditions.
This week explored the flavours of Japan by making Okonomiyaki, Gyoza, Yakimeshi and Nori rolls. They did a wonderful job at folding the dumplings. Everything tasted delicious.
Out in the garden, autumn leaves were scooped up and added to the compost bins.
Broccoli, cauliflower, springs onion, silver beet and spinach all growing well and ready for harvesting in the coming weeks.
SAKG Team
