Kitchen & Garden News
Tray of garden goodies including Kohlrabi, saltbush, purple beans and purple carrots
From Erin, Kristen R, & Tess, SAKGP team
Anzac Day-inspired recipes
We welcomed the Year 5 back into the kitchen for an ANZAC day inspired menu.
Students carefully followed their recipes, measuring out the ingredients to make two types of dough, Anzac Biscuits with Lemon Myrtle and Rosemary and Chia Seed Lavosh.
Many hands made light work, rolling out all of the dough to create perfectly round Anzac biscuits and wonderfully abstract lavosh.
Fresh rosemary was picked, finely chopped and then sprinkled onto of our lavosh along with fennel seeds and chia seeds.
An abundance of parsley from the garden was blended is the sunflower seeds, parmesan, lemon juice and olive oil to create a vibrant green pesto to serve on our platters.
What a delicious start to the term!
