Stephanie Alexander Kitchen Garden (SAKG)


2017 Recipes

Term 1

Banana Bread, Basic Pizza Dough without yeast,  Broccoli Salad, Cacik, Carrot & Zucchini CroquettesFlat Roti Bread, Fried Rice, Lettuce CupsHerb & tomato FocacciaMini Seasonal fruit tarts with custard,  Salad of Imagination, Tabbouleh,  Tomato & onion basil tart,Tomato & onion basil tart cont. Potato & Rosemary Pizza Potato & Rosemary Pizza cont.

Term 2

ANZAC BiscuitsBasil Pesto Beetroot and Herb RisottoButter and Sage SauceCarrot Muffins with Garlic ButterCheese & Basil ScrollsFattoushFruity Muesli BarsOrecchietteOven baked Spring RollsRotiSeasonal Vegetables Au GratinSpinach & Garlic Dip






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.

Our First Experience of Growing, Harvesting, Preparing and Sharing

Worm Farming.pdf

Students preparing their new Kitchen Garden area.pdf

Preparing Food.pdf

For more information on the Stephanie Alexander Kitchen Garden program please take a look at the official website at