SAKG NEWS

Our kitchen classes have been producing some delightful dishes this rotation. To begin with we are serving risotto, made with home grown pumpkins and herbs from the garden.  Our pumpkin harvest was remarkable this year, the largest one being a whopping 18.5kg, and they are a gorgeous bright orange type that is sweet and meaty. Risotto can be tricky, but our students are raising the bar and producing restaurant worthy risotto dishes for their classmates to enjoy. It is hard work, but perfectly creamy and flavoursome rice combined with sautéed pumpkin and herbs is well worth it.  

We are complementing our risotto with carrot fritters, using our own homegrown carrots (boosted with some shop ones) and leafy greens and herbs from the garden. Adding a little crumbled feta gives them a lovely texture and a pop of flavour and while most classes have opted for traditional sweet chilli sauce as a condiment some have challenged themselves and made a beautiful yoghurt dipping sauce flavoured with cumin and sesame. The combination works beautifully, and the fritters are a lovely vibrant colour.  

Our bread team have also been working very hard and are trying out different shapes for the bread portions, including twists, braids and knots. Fluffy on the inside and crusty on the outside, topped with poppy seeds, we think we have some future bakers in our midst!

Last but not least our dessert team has been making banana muffins, using a recipe provided by one of our students. It is a simple recipe but is delicious and a lovely way to finish off our meal.  

In terms of the garden we have had a lot of lunchtime visitors coming out for cuddles with the animals. Despite no formal classes running this term the animals are definitely not being neglected, as can be seen from the photos below. We have been also very fortunate to have a guinea pig hutch donated to the school and with the recent fine weather it has been of good use since being assembled.

Mrs O’Brien, Kate & Lucinda