Curriculum Programs 

Our recent kitchen program was an exciting adventure where students learned to cook delicious dishes from different cultures. The air was filled with the smells of tasty food and the sounds of happy chatter as everyone got involved in the cooking fun.

First, we travelled to Thailand by making Vegetarian Pad Thai. With the help of our wonderful staff, students mixed rice noodles, tofu, bean sprouts, and a tangy tamarind sauce. The colourful dish looked amazing, and everyone was excited to taste the yummy results.

Next, we visited India with a dish called Butter Chickpeas. This vegetarian twist on Butter Chicken used chickpeas instead of chicken. Students learned about spices like garam masala, turmeric, and cumin, which made the dish smell fantastic. The Butter Chickpeas were a big hit.

The highlight of the day was a special visit from Miss Bishop. She taught us how to make Aboriginal Johnny Cakes, which are simple but delicious. We mixed flour, milk powder, and a pinch of salt, then cooked the cakes on a hot griddle. Miss Bishop shared stories about the importance of these cakes in Indigenous culture, making it a very special experience. Students were thrilled to make and taste their own Johnny Cakes with butter and sweet spreads.

Throughout the day, everyone was enthusiastic and excited. They asked lots of questions, worked well together, and learned not just how to cook but also about different cultures and their foods.

This kitchen program was a wonderful journey that brought everyone closer through the joy of cooking and eating together. We can’t wait for more fun and tasty adventures like this!

Mrs Julia Lu

Multicultural Kitchen Garden Program

(Springvale Campus)