Kitchen News

From Erin Reynolds, SAKG teacher

Flavours from around the world

The Year 5’s have been exploring dishes from around the world over the past couple of weeks. We have travelled to Japan and Italy so far on our tasting journey. From Japan we created Okonomiyaki, which is a vegetable pancake made with cabbage, carrot and spring onion. We substituted eggs with ground flaxseed to make an allergy friendly version. Next we ventured to Italy and created a Garlic and Herb Focaccia with the White Bean Dip. Everyone had fun kneading the soft dough and topping with our fragrant herb and garlic oil.

Here are some food reviews from the some of the students.

“It was good I liked the sauces and and I think the tomatoes complemented the okonomiyaki. I would definitely have it again”

“ The texture of the food was very crispy which was what made it good, but I feel like It doesn’t have much flavour and we could’ve added something that would stand out. Overall it is an ok dish, but not one of the best”.

It was crunchy, healthy and the toppings were spicy and strong”