Kitchen news 11th February 2015

With the Swimming Carnival swum, Meet the Teacher met, Kindergarten children tendered to, Chinese New Year paraded and general start-of-school-year business accomplished we are Back In Business in the SAKGP 2015!

First up is a big Bondi welcome to our new Garden Specialists: Byron and Grant, who bring an amazing amount of horticultural knowledge to our garden beds and a wonderful presence in our garden lessons. Welcome!

And then with the Chinese New Year we present the CNY Banquet Menu, always the first off the board: Vegetable spring rolls with homemade sweet chilli sauce, the very soft, chocolatey and velvety Shanghai-style eggplant served with ‘perfect’ saucepan-made Steamed rice and a quick-whisked Stir-fried eggs with tomatoes, Tokyo Bekana cabbage and chilli soy.

We also gobbled up Chicken and shiitake dumplings (or a carrot & tatsoi alternative) with chilli and black vinegar sauce, and finished it with Chilled cucumber salad & a small Chinese cup of Jasmine tea.

Super-delicious, and wonderful to see the new Year 3s stepping up to the cooking challenges alongside the Year 4s, 5s and 6s… Bravo! And how fab are all the classes? You’re all so clever!

And of course, a big thanks to all the volunteers that have made these two weeks such a smooth transition, we are so grateful! But we need MORE of you please… We have changed to a new online system at VolunteerSpot so please enrol if you can help us with Kitchen Garden classes or even looking after the chooks on the weekends (opening up & feeding / closing up later)? Minimal time and maximum kid happiness… The link is below.

Thanks xx

To pledge help: click on VolunteerSpot at


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