3-4 S.A.K.G 

with Mylinh Crossman

The abundant greens from the garden was used in our healthy menu this week. We made fresh fettuccine, ricotta gnocchi and served it with a yummy mushroom and capsicum pasta sauce. Students also learnt all about the humble mushroom. 

 

 

These amazing mushroom facts are written by Belle and illustration by Aya 4B

 

 

SAKG Team