Stephanie Alexander Kitchen Garden 

Sonia Nista 

Kitchen Specialist

All students have now completed the Pizza menu and our delicious Spring Roll menu. Both menus were a celebration of the beautiful harvest of leafy winter greens. Something we often talk about in the kitchen is “we use what we have” and in many instances we need to think of different ways to use the same produce for many weeks. For these menus we used pak choy, silverbeet, lettuce, rocket, and celery.

Our beautiful mandarin tree has given us plenty of fruit this year, so we started making Mandarin Muffins to share as our sweet dish. One of our olive trees also delivered an abundance of fruit this year and for the first time we were able to preserve both black and green olives. I am looking forward to sharing these with the students for a tasting in term 3.

This is what some of our students shared in their reflection after Kitchen class this term:

6W

Maddie, Sophie, Layla & Keisha

Today we made a feta cheese pizza with a side of salad made from warrigal greens and green apple. The pizza was very fresh and full of flavour and the feta gave it a salty, but special taste. It was not what we thought it would taste like and almost everybody enjoyed it, and the salad complimented the delicious pizza well! Overall, it was an amazing menu and it’s easy to make at home. Thank you to Sonia, Bianca, Leisa, Norma and Carol for making this session possible!

5B

Abigail, Xander, Neel, Chloe

Today we preserved olives. First we took the sterilised jars out of the oven and prepared the broth by boiling 4 litres of water with 400 grams of salt. Then we peeled the garlic and cut up a quarter of a lemon each. And lastly, we filled the jars with olives that sat in new water for 3 weeks along with lemons cut in halves and herbs - oregano and thyme. Thank you to Sonia, Bianca, Norma, Karen, and Jill for this fun experience!

4F

Korey, Emily, Lori, Cassy, and Archie

Today we made mandarin muffins and spring rolls. They tasted delicious and stood out. We added orange juice to replace the sweetness in sugar and it contrasted with the sweet batter. The spring rolls were tasty and healthy. We made them in the oven instead of frying them. Frying is unhealthy, and baking is more kid friendly!  They tasted good and there was a variety of vegetables. Some vegetables were spring onions, carrots and wombok. We also added vermicelli noodles. As for the muffins, the mandarin was smashed in, with little chunks of it in spread throughout. And, the mandarin REALLY POPPED, and stood out. Thank you to Sonia, Bianca, Mr Kato, and the parent helpers for making this delicious meal possible!