Posts Tagged With: Banquet Menu

Kitchen news 9th Feb 2016



With a bumper twelve classes a week in the Kitchen Garden Program we’re jumping into 2016 Year of the (Cheeky) Monkey! And celebrating in true style with our famous Chinese Banquet Menu. I can quote Mr White saying today he think it’s his favourite menu so far… And judging by the empty plates I think the children thought so too. They even ate all the stinkingly-hot chillies they so carefully prepared, with only one or two capsaicin-casualties! And helping us harvest it all – and even starting lessons this week, and getting used to all the little helpers every lunch-time – was our new gardener, Mish. Mish comes highly recommended through Byron and has a wealth of green-fingered experience. Come and say hello to her!

In the Cottage we practised our wok technique with Asian greens and our chooks’ summer eggs, with a hundred little bush tomatoes and lovingly sorted coriander in Stir-fried eggs with tatsoi, tomatoes and chilli soy. We loved the crazy flavour combo of chocolatey, vegemitey Shanghai-style eggplant, braised until black and almost gooey, served with a restaurant-quality mound of Perfect steamed rice to mop up the sticky sauce. The children perfected the art of the wonton-squeeze, with the translucent Chicken and shiitake dumplings with chilli and black vinegar sauce – delicious and so easy to make at home too!

The simplicity of KK’s Chilled cucumber salad, dressed with ginger, garlic, sesame and soy is child’s play, but the savoury elements come together as adult flavours: a really grown-up dish. We wok-fried green beans, carrots, bean sprouts, some thin rice noodles and more lovely coriander and then rolled it all up into beautiful Vegetable spring rolls, making our own Sweet chilli sauce to dip them in. And to complete the banquet, some lovely Jasmine tea to refresh the palate.

And talking of palates – one last thing! ‘The Secret World of Wine Tasting’ is the inaugural Kitchen Garden Wine Tasting Fundraiser, coming up on Saturday 5th March at 7pm in the Cottage. Hosted by yours truly and $30 a head. Includes the actual tasting – a relaxed look at the most popular varieties, what they are, where they come from, why you like some more than others – and nibbles! Sponsored by Tyrrell’s Wines thanks to Joanna Robinson (mum to Summer and Chase). Bookings limited! Let me know if you’re interested!

Gong Xi Fa Cai!


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Kitchen news – 13th February 2014

Week 3 and we were settling in nicely to a term of delicious cooking until the dreaded lurgy struck in Casa Moore and select Kitchen classes had to be cancelled… My sincere apologies to all the classes affected and I promise I will make it up to you with even more fabulous recipes in the weeks to come.

So those who got stuck into the Banquet Menu for Chinese New Year had a great time parcelling up Vegetable spring rolls with our homemade and easy Sweet chilli sauce (no need to buy the gloopy stuff ever again!), squashing gow gee wrappers for Chicken and shiitake dumplings with chilli and black vinegar sauce (and veggie versions too),  squishing slimy cucumber slices together for Kylie Kwong’s Chilled cucumber salad, using the iceblock-cooling method for Cold spicy sesame noodles, whisking our freshly laid eggs for Stir-fried eggs with tomatoes and chilli soy, and also preparing Perfect rice and the all-important Jasmine tea with which to Yum Cha! A banquet fit for an Emperor, Empress or indeed Principal…!

We used the slightly under-ripe long green chillies and also some baby yellow capsicums in the recipes, and the chilli oil was one we made last year (Sean’s recipe)… but rest assured, the children ate it all – heat or not! Don’t be scared to add a little chilli at home as the children found it fun – and they definitely know to wash their hands after preparing chillies!

Thanks to everybody who has pledged volunteering support so far, we couldn’t do it without you! If you haven’t yet and are keen to help, and are able to commit to a session every week or fortnight for a term in the kitchen and/or garden, please drop me a line here or see me at school and I will forward on some info and the term’s schedule.

Cheers and happy cooking – and don’t forget subscribe here if you don’t want to miss any recipes!

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