Comet Bay Kitchen Garden (CBKG)
Vegetable Muffins with Cheese, Pizza of the Imagination, Vegetable Samosas, Salad of the Imagination, Rhubarb and Coconut Slice, Herbed Cous Cous, Pumpkin & Spinach Quiches, Moroccan Carrot Salad, Herb & Tomato Focaccia, Lamingtons, Fruit Smoothie.
Seasonal Vegetable Fritters, Asian Salad, Apple and Cinnamon Muffins, Pita Bread Calzone, Basic Pasta Dough, Basil Pesto, Linguine with Basil Pesto, Creamy Pumpkin or Carrot soup, Roti Flat Bread, Dukkah, Seasonal Vegetables and Herb Scrolls, Nasi Goreng, Carrot Slice
Asian Omelette, Basic Pasta Dough,Broccoli Thoran, Cheese Stick Crackers Cheese, Spinach and Herb Muffins, Dried Fruit Energy Balls, Scones, Seasonal Vegetable Lasagne, Seasonal Vegetarian Au Gratin,Spinach and Garlic Dip, Vegetarian San Choy Bow, Winter Tabbouleh
Apple and Cinnamon Muffins, Falafel, Leafy Greens Ravioli, Pita Bread, Pizza of the Imagination, Rainbow Salad, Tomato, Garlic and Seasonal Herb Sauce, Vegetable and Rice Muffins, Warm Beetroot, Carrot and Herb Salad,Weetbix Slice,Yoghurt and Sesame Sauce
Aims and philosophy of the Stephanie Alexander Kitchen Garden Program
The aim of the Kitchen Garden Program is to pleasurably engage and educate young Australians in growing, harvesting, preparing and sharing delicious and healthy food in the belief that these skills and understandings are essential to the development of life-long joyful and healthy eating habits. The Foundation believes that behaviour is much more likely to change if an alternative is seen as pleasurable, positive and possible.
Each term children across Years 4–6 will spend two one and a half hours sessions in a purpose-built kitchen preparing and sharing a variety of meals created from their produce.
The Stephanie Alexander Kitchen Garden Program relies solely on the generosity of others to implement the benefits of this Program.
For more information on the Stephanie Alexander Kitchen Garden program please take a look at the official website at http://www.kitchengardenfoundation.org.au/