Posts Tagged With: volunteers

March 22nd 2012

Well hello there! Harmony Day in the Cottage kicked off this week with a recipe for Harmony Carrots – our freshly dug carrots roasted with a little honey, olive oil and thyme… we’ve also been harvesting parsley, basil, mint, cucumber and tomato for the Quinoa Tabbouleh; still pounding basil for our warm salad of Roasted Pumpkin with Pesto & Goats’ Cheese; flexing our muscles for the Pizza with Radicchio & Thyme; and squishing into long, thin worms the Rosemary & Thyme Grissini to dip into Roasted Eggplant Relish… so as you can see we’ve been working the students – and volunteers as well!

Last week saw the children rolling pasta too and we have here some lovely shots of the classes – truly awe-inspiring work from our dedicated cooks… it really amazes me that time and time again the children put up fabulous dishes that are delicious and creative and also find time to pack away and help clear! I can’t believe sometimes that we manage to achieve what we do in the time that we have… Also illustrated here are the empty bowls of Radicchio, Gorgonzola & Pine Mushroom salad that got gobbled up in no time – truly grown up flavours?

And we’ve had even more new volunteers come to support us – I can’t stress enough how valued you all are & how the program benefits so much from your presence… thank you! And to all those considering coming along… yes, it can be daunting and chaotic at times (!), but is so much fun, AND you get to eat together at the end! And I’ve not yet had a group NOT put a delicious bowl or plate of something fab up yet.

And with that, hope to see you soon… Melissa

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August 17th 2011

Loads of beautiful veggies appeared in the last bout of sunshiney rain this last fortnight, so as promised so we’ve been broccoli-tastic in the kitchen… smashing up anchovies with garlic and sautéing with little broccoli florets and chunky stem bits, and simmering up a very well-received soup of broccoli, parsley and potato… and even better: mixing the two together! Also a great hit – thanks mainly to Steve, (Lily 3B)’s dad! – were the ricotta, marjoram and sage ravioli that we’ve been rolling, rolling, rolling through the pasta machines. Yum!

And we made use of some lovely blood oranges that we segmented and added to thinly sliced radishes with chives and balsamic dressing – colourful and super-seasonal!

And thanks to all our wonderful volunteers who give us their valuable time and infinite patience… you rock…  And love always to the beautiful children who cook with such joy, who clean up selflessly and then lavish praise on what they’ve just eaten. Bless your cotton socks, you know who you are!

The recipes will be up on the blog as soon as I send them to Emma – check out if you haven’t already – and please feel free to leave a comment there or request a recipe if I’ve forgotten to send it on.

Next week marks the return of the fortnightly Wednesday arvo market table with some juicy stuff for sale, so please come up and say hi and pick up your herbs for dinner or a wee pot-plant or whatever might find its way to the table…? We’ll be setting up in the main playground at pick-up time.

And as always the doors to the cottage and garden (or gates?) are open for a chat or offer of help (!) Tuesdays to Thursdays and we would love to get to know more of you. Also another thought: if you’re about to Freecycle/ hard rubbish throw-out/ ditch/ bequest anything kitchen-y (working equipment, utensils, plates, glasses, cutlery etc) or furniture-y (wooden chairs, sideboards, quirky objets etc) then please think of us first!

Cheers all, Melissa


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August 3rd 2011

Here we are two weeks later, still in winter but it’s 26°C and not a cloud in the sky! I love winter in Sydney – and so too the veggies growing bigger every day… we’ve got heaps of broad beans about to pod, broccoli forming, radishes planted, spinach on the way, potatoes in the bag… and a new shipment (no kidding) of seeds about to be sprouted – it’s an exciting time in the kitchen garden!

These last two weeks we’ve all had great success with our shortcrust pastry in the kitchen, baking delicious Italian-inspired silverbeet torta; our soup morphed into a bowl of rich Jerusalem artichoke with a dollop of sour cream & chives; we’ve had huge success with our simple master salad made wonderfully luxurious with a hand pounded garlic & squeezed-lemon vinaigrette; and the orange Anzacs a massive hit of course, even though each batch has emerged completely different from the last! That’s cooking for you… thanks always to our fab helpers and ever-enthusiastic students!

Next up: we’ve got some prehistoric-looking cabbages that need slicing and stir-frying with loads of garlic and perhaps some aromatic spices; some gigantic rocket leaves that are begging to be souped; some crisp green cos lettuces that we’ll roll around in some of that vinaigrette; and I haven’t forgotten that marjoram pasta idea – the poor old bush got a number 2 buzz-cut yesterday so I might be buttering up some herbs for a while…

…and talking of fab helpers – we’re still looking for VOLUNTEERS!!! Don’t be shy, please stick your head in to the garden or cottage and let us know if you can commit to (less than!) a few hours a week. YOUR BONDI KITCHEN GARDEN NEEDS YOU!

Cheers! Melissa

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