SAKG- Year 2/3's

In the kitchen, our focus remains on practicing safe techniques when using knives, peelers, graters, and cooktops. We've enjoyed preparing and cooking a range of dishes such as Sweet Potato Dip, Panzanella, Roti, Peach Muffins, Pasta, Zucchini Carbonara, Peach, Tomato, and Ricotta Salad, Warrigal Greens Fritters, Tomato and Herb Quinoa Salad, Bush Tomato Tagine, Torres Strait Island Fried Scones, and Apple Muffins. It’s been exciting to be using bush tucker ingredients like warrigal greens, lemon myrtle and ground bush tomatoes. 

From our garden, we've harvested a wonderful selection of fresh produce, including peaches and apples from our fruit trees, as well as parsley, tomatoes, spring onions, purple beans, zucchini, warrigal greens, thyme, and rosemary.

Next term 4/5C and 4/5W will be completing the SAKG program.