Stephanie Alexander Kitchen Garden (SAKG)
Banana Bread, Basic Pizza Dough without yeast, Broccoli Salad, Cacik, Carrot & Zucchini Croquettes, Flat Roti Bread, Fried Rice, Lettuce Cups, Herb & tomato Focaccia, Mini 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.
ANZAC Biscuits, Basil Pesto Beetroot and Herb Risotto, Butter and Sage Sauce, Carrot Muffins with Garlic Butter, Cheese & Basil Scrolls, Fattoush, Fruity Muesli Bars, Orecchiette, Oven baked Spring Rolls, Roti, Seasonal Vegetables Au Gratin, Spinach & 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.
For more information on the Stephanie Alexander Kitchen Garden program please take a look at the official website at http://www.kitchengardenfoundation.org.au/