Kitchen Garden update

Year 3 Kitchen Garden

Both Year 3 classes had their first session in the kitchen last week. We were so impressed with how well they listened to instructions, worked together, and tried new and unfamiliar foods.

They began by familiarising themselves with the equipment and kitchen set up. Students worked in small group to name and identify what key equipment is used for in the kitchen.

We are lucky to have an amazing space that was updated last year, featuring five different coloured mini kitchens, each set up with the same equipment, similar to a kitchen they might have at home. 

At the end of last year, we also won thousands of dollars’ worth of cooking utensils from Donna Hay through the Stephanie Alexander Kitchen Garden Foundation.

Look at all this amazing equipment that arrived and is now is use in the kitchen!

The Year 3s then split into five groups and worked with parent volunteers to make delicious rainbow wraps, starring a dip made using cucumbers grown in our garden. They used the ‘bear’ and ‘bridge’ knife techniques to slice vegetables for the wraps, and a box grater and kitchen scissors to prepare cheese, herbs and other ingredients. Students also cut a range of fruits, including mango, pear, banana, and strawberries, to create a fruit platter to share.

All the adults, staff and students then sat together to enjoy the delicious fresh produce and well-prepared food.

A big thank you to all the Year 3 parent volunteers who gave up their time to work with us. We could not run these sessions without you, and your patience and calmness were extremely helpful during our first session.

Our next session will help us to learn more about the kitchen routines including washing up and will have a cooking focus on safety around the hob and oven.

Below are explanations of the bear and bridge knife techniques for you to practise at home, as well as the recipe for the cucumber dip.

Enjoy!

Allison and Chantel