Stephanie Alexander Kitchen Garden
SAKG Programme
News - from the kitchen & garden with Chris and Hadley.
Our cooking and gardening classes run each Tuesday, and we’d love to welcome more volunteers to support these sessions. No gardening or cooking experience is needed — just a willingness to work alongside students as they learn.
If you’re interested or would like to know more, please drop into the office and chat with Jess or Chris.
Cooking
Grade 5 and 6 Cooking Week 4
In Cooking, in Week 4 , Grade 5 and 6 cooked a Pasta Feast and linked to their enquiry unit by making pasta with a machine (fettucine) and handmade pasta (orecchietti).
We made Orecchietti and Fettucine Pasta served with Tomato and Garlic sauce and Broccoli Pasta Sauce.
From the garden we used basil, broccoli, parsley, oregano, chives, spring onions, tomatoes and garlic.
Chloe, Tahj, Ivy and Clem and Emma made the pasta dough for the orecchietti and Heidi Lily Liv and Patrick made the pasta dough for the fettucine. They measured out the ingredients to make 2 batches of pasta dough and mixed and kneaded it until it was soft and smooth. They kneaded the dough until it was smooth and wrapped it to rest over recess.
Romy and Alfie’s team chopped the garlic and the last tomatoes from the garden and added herbs and their secret Italian spices to make the Tomato and Garlic Sauce. They tasted it as it cooked to make sure it was delicious.
Frankie, Grace, Lexi and Levi grated the broccoli heads and stems, chopped the spring onions and herbs and measured out all the ingredients for the Broccoli Sauce. There were lots of steps to make the sauce and the breadcrumb and herb topping and they did a great job checking the flavours and adding extra liquid as they went. They created a tasty Broccoli sauce to serve with the orecchietti.
After recess, we all worked in groups to roll out the pasta dough. Tahj, Levi, Alfie, Heidi and their group, used the pasta machines to make the fettucine. They did a great job rolling out the pasta dough to the right thickness then used the cutting attachment to make the fettucine. Emma’s group rolled out the orecchietti dough and shaped it by hand to form the orecchietti (Italian for little ears!)
While the fettucine and orecchietti were cooking we grated the cheese, set the tables and plated up the Broccoli Sauce. When the Orecchietti was cooked Romy and Alfie’s team mixed it through the Tomato and Garlic Sauce and plated it up.
Chloe, Grace, Frankie, Clem, Lexie and their team rinsed and washed the dishes and tidied up benches and sink.
Great cooking and teamwork Grade 5 and 6! Thanks Emma.
This is what Grade 5 and 6 said about their cooking session this week
Tahj, Frankie and Chloe took the leftover sauce home they liked it so much!
I loved how the sauce and fettucine went well together. I made the fettucine and the Tomato Sauce. Alfie
I loved how soft the fettucine was. It melted in your mouth. Emma
The Broccoli Sauce was really good. You can’t really taste the broccoli! Ivy
I liked the Broccoli Sauce with the currants, it has a nice flavour. I cooked the Orecchietti and made the Tomato and Garlic Sauce with Alfie and Tahj. Romy
I really liked how everything went together, even though all the flavours were different. I worked in 3 groups and made the two different pasta doughs and shaped the orecchietti. Tahj
The recipes for the dishes we cooked are attached.
Grade F/1 Cooking Week 5
In Cooking this week Grade Prep and 1 student made Crispy Parmesan, Carrot and Potato Muffins and GF Egg Free Carrot and Herb Muffins. They enjoyed their muffins with Italian Style Zucchini Soup, made with the last of the summer zucchinis.
From the garden we used Garlic, Potatoes, Carrots, Tromboncino Zucchini, Spring Onions and Parsley, Oregano, Chive and Eggs.
Julie’s group made the GF Egg Free Carrot and Herb Muffins. They learnt how to use the knives safely and how to cut the garlic and herbs into small pieces and grate the carrots. Luca O’Shea, Leif, Silky and Tassie learnt how to measure out the GF flour and yoghurt and grate the cheese.
Chris’ group learnt how to safely peel and grate the carrots and potatoes for the Crispy Carrot and Potato Muffins. Xavier and Atlas and their group peeled and grated the potatoes and carrots. Eden and April grated the cheeses and whisked the eggs.
Dean and Alfie chopped the herbs into small pieces. Luca, Sia, Victor and Finn measured out the breadcrumbs and mixed all the ingredients together.
Everyone did a great job carefully spooning the muffins mixture into the lined muffin tins ready to cook over recess.
After recess, students worked together with Julie to set the tables with plates and soup spoons and put out the chairs. When the muffins were ready we dished out the Italian Zucchini soup and served the muffins. Everyone tried the dishes they made, some students had 2 muffins they were so delicious.
It was a great cooking session, well done Preps and Grade 1s and thanks Julie.
This is what they said about their cooking…
I would like to eat them forever! I grated the potatoes and I could taste them in the muffins. Alfie
The food was yummy I made the GF Egg Free Carrot and Herb Muffins. Luca O’Shea
This muffin is infinity yummy! I grated the carrots and cheese and cracked and whisked the eggs with Sia. Luca
I made the muffins with Julie. I chopped the garlic and measured the GF flour. Leif
I loved the muffins! I chopped the potatoes for the soup. Dean
I really liked the zucchini soup, it was yummy. I grated the cheese with April. Eden
The recipes for the Crispy Parmesan, Carrot and Potato Muffins and GF Egg Free Carrot and Herb Muffins and Italian Style Zucchini are attached.
Gardening
Hadley was away this week and had a maintenance day the week before.
She spent her maintenance day cleaning out and organising the greenhouse. It is looking fantastic, with a number of native seeds being started, and everything is set up for our big tomato growing venture for 2026.
photos from 5/6:
