Stephanie Alexander Kitchen Garden 

Sonia Nista 

Kitchen Specialist

Dear Kingswood community,

Over the past couple of weeks our students have taken their culinary tastebuds on a journey to Japan. To celebrate our huge harvest of carrots, our final menu has consisted of vegetarian Sushi and carrot cake muffins. 

In this menu the students have been able to finish the year putting all of their amazing knife skills to use to finely slice carrots and cucumbers for the filling, remembering their bridges and bear claw to create thin matchstick like strips. The highlight of the filling would have to be the tofu, which we marinated in soy sauce, maple syrup, sesame oil, fresh ginger and garlic, which added a surprising injection of aroma and flavour. The students successfully rolled and sliced to create beautiful platters of Sushi and served them with soy sauce and pickled ginger, a tangy first for many students.

In the past week I have spent some time talking to our wonderful Year 6 students who will shortly leave us to move on to secondary school, reminiscing over our journey together and discussing the amazing skills and knowledge they have gained in the program. I have thoroughly enjoyed the many questions; foodie chats and of course laughs along the way and feel fulfilled in the knowledge that the Stephanie Alexander Kitchen Garden program has made positive difference in their lives. 

In 2025 we welcome a new cohort of year 3 students to the program and after their Kitchen experience in week 6, I am sure we have many potential chefs among them! We will be looking for parent helpers to assist these newbies once they start their Kitchen/Garden classes. I will place a newsfeed on Compass over January about this with more information, but feel free to reach out to me beforehand if you are interested.

Please stay safe and well over the festive break. Keep cool and happy cooking!