SAKG- Year 1C & 6J

1C: 

In the kitchen, our budding chefs from 1C have whipped up a mouthwatering menu using fresh ingredients from the garden. The dishes include:

• Pumpkin & Feta Pizza

• Potato & Rosemary Pizza

• Harvest Minestrone Soup

• Bread Rolls

• Salad of the Imagination

• Seasonal Fruit Muffins with Rhubarb

• Roasted Spiced Cauliflower

• Rosemary Lavosh

• Bush Tomato Tagine

• Torres Strait Island Fried Scones

In the garden, 1C has been just as busy:

• Constructing their own seed packet for parsley to take home for planting

• Planted seeds in trays and directly into garden beds

• Raked leaves to add to our compost bins

• Harvested herbs, rhubarb, and leafy greens for cooking

• Weeded garden beds to keep our plants thriving

6J: 

Class 6J has taken a deeper dive into kitchen safety and cooking processes. They've focused on:

• Safe knife and cooktop use

• Food hygiene practices

• Cleaning and maintaining their workspaces

Their culinary creations have been bold and full of flavour:

• Vietnamese Rice Paper Rolls

• Green Spicy Coleslaw

• Basic Egg Noodles

• Broccoli Stir Fry with Honey Soy Dressing

• Pumpkin and Honey Bread

• Roasted Spiced Cauliflower

• Khao Soi (Yellow Chicken Curry)

• Bush Tomato Tagine

• Torres Strait Island Fried Scones

In the garden, 6J has combined science and sustainability:

• Designed and built seed packets for parsley after researching seed packet information

• Raked dry leaves and aerated the compost for healthy soil

• Planted pig face succulents and cleared out spent vegetables to make room for new growth

• Continued weeding and garden maintenance to support our seasonal planting cycle