Stephanie Alexander Kitchen Garden 

Sonia Nista 

Kitchen Specialist

Our Zucchini and cucumber journey has finally come to an end! Over the past 2 weeks the students have cooked up a storm to make zucchini and cheddar scones served with a Korean inspired cucumber salad, and some delicious pear crumble muffins for dessert. 

For this menu we talked about the importance of not over kneading the scone dough as this results in a much less fluffy scone, which can end up quite flat and heavy. Our students put their knife skills to use to thinly slice the cucumbers and onions which beautifully absorbed the Asian flavours in the salad dressing.

This week it was me who responded with wonderment and awe when a student told me “that was the best thing I’ve eaten in kitchen”, after earlier stating that they didn’t even want to taste anything containing zucchini! 

We encourage all students to taste each dish, reminding them of the efforts they have put in, to not only prepare the food but to grow the fruits and vegetables featured in each dish. 

As the term ends and we move into the Easter holiday break, I want to thank our wonderful team of volunteers for your help and support over term 1 and look forward to seeing you all again in term 2 to prepare and share some delicious Autumn flavours!