SAKG

56T and 56C have cooked some delicious food during our cooking sessions; Roasted Spiced Cauliflower, Spiced Potatoes & Seasonal Greens; Pita Stuffed with Spiced Potato & Herbs; Vegetable Samosas; Asian Salad with Roasted Rice; Flatbread with Broad Bean Dip; Sushi; Pasta with Butter and Sage Sauce. The dishes used produce from the garden, including, silverbeet, beetroot, broad beans, sugar snap peas, spring onions, lettuce, sage, parsley and chives.

During gardening we have planted seedlings, weeded garden beds, cleared plants to add to compost, aerated the compost, made pest control traps and harvested produce for cooking.