Kitchen- Little Chefs Big Chefs

Little chefs this year has seen us embracing on a creative journey visiting a variety of countries around the world. 

This genius idea allows us to explore different styles of cooking and keeps the children interested, involved and learning. 

To go along with this we created a little chefs train which each month going to a new station where we learn about countries, culture and the traditional foods of others around the world.


This term we looked at cuisines and favourite dishes from the following countries:

  • January - Australia

Cheese and vegemite scrolls, Lamingtons & Cockatoo biscuits

  • February- China

Spring rolls, dumplings & fortune cookies 

  • March- Ireland

Bread and butter , Irish boxty, Irish teacake & pot of gold cupcakes


Next up our train has landed in Greece, we look forward to seeing what we discover and find out next , OPA!










Favourites across this term have included:

-Mexican beef lasagne

-Cheesy tuna quesadillas 

-Ricotta, pumpkin & spinach cannelloni 

-BBQ chicken wraps 

-Banana and malt pudding

-Nutrigrain and berries



A huge hit across all rooms has been HONEY MUSTARD CHICKEN, why not try this at home

-500grams chicken diced

-1/2 jar dijon mustard

-1/2 jar whole grain mustard

-1/2 cup honey

-1 sliced carrot, zucchini, broccoli and capsicum

-1 diced onion & table spoon garlic


Fry off onion and garlic in a pan , add in vegetables until soft. 

Cook chicken.

Stir in small punnet of cream and salt and pepper.

Serve with rice or pasta