Kitchen Garden Program
Aspendale Garden’s curriculum ensures our students acquire skills that will serve them now and for years to come.
Years 3 and 4 students participate in the Stephanie Alexander Kitchen and Garden Program. Our chef and a qualified garden specialist provide an outstanding cooking and gardening program and our students love it!
The students spend time in the garden planting, maintaining and harvesting the fruits of their labour, and spend time in the kitchen cooking cuisines from countries around the world whilst gaining insight into different cultures. Table etiquette, developing their pallet and honing their dining conversational skills are also part of this brilliant program.
Menus are based on the seasonal vegetables grown in our organic garden. Students from all year levels enjoy, and are encouraged to help or just spend time in our huge vegetable garden during lunch time. Feeding and caring for the chooks is a favourite for many of the students.
​
Our garden has recently been enhanced by the addition of a breeding aviary for endangered Australian birds which is a huge hit with the students.
2019 Term 3 Recipes from the Kitchen
Basic Pasta Dough Beetroot Rice Carrot, Apple & Mung Dahl Salad Chocolate Ravioli Herb & Cheese Scones Indian Shortbread Pumpkin, Carrot & Lentil Soup Sweet Potato& Beetroot Salad Vegetable Puffs
​
2019 Term 2 Recipes from the Kitchen
ANZAC Biscuits Apple & Cheddar Tarts Apricot Cheesecake Bars Basic Pasta Dough-Bow Tie Basic Pizza Dough Beetroot Rolls Corn & Potato Chowder Cornish Pasties Creamy Parmesan Spinach Dip Creamy Pumpkin Linguine
Creamy Pumpkin Pasta Sauce Creamy Tomato Pasta Soup Fruit Crumble Mixed Bean & Sweet Potato Salad
Parmesan Garlic Pasta Sauce Parmesan Garlic Spaghetti Ploughmans Salad Pumpkin, Feta & Rosemary Scones
Rhubarb & White Chocolate Muffins Spinach & Apple Salad Sticky Date & Pumpkin Pudding
Sweet Potato, Apple & Barley Salad Sweet Potato Salad with Chilli Mayo Dressing Welsh Rarebit with Spinach
2019 Term 1 Recipes from the Kitchen
Apple & Blueberry Friand Slice Apricot Cheesecake Bars Apricot & Ricotta Tarts Apricot Cake Cheesy Bacon & Zucchini Bread Corn Fritters Corn & Zucchini Quiche Creamy Herb Dip with Pita Chips French Carrot Salad French Onion Soup Hot Cross Buns Garlic, Herb & Cheese Puffs Potato & Chickpea Salad Potato, Corn & Tomato Salad Potato Nachos Roasted Beet Crostini Roasted Corn & Potato Roasted Pumpkin & Beetroot Pearl Couscous
Zucchini & Eggplant Pizza Zucchini & Parmesan Penne
Term One Goodies from the Kitchen
2018 Term 4 Recipes from the Kitchen
Baked Hash Brown Broccoli & Silverbeet Cheese Bake Cabbage Soup Cabbage, Daikon& Apple Slaw
Cabbage, Parsnip & Pumpkin Frittata Carrot, Apple & Celery Salad Carrot, Spinach & Chickpea Salad Cauliflower Rice
Choc Chip Cookies Corn Tabbouleh Gingerbread Cookies Orange & Cauliflower Pancakes Pasta & Creamy Green Sauce
Popcorn Cauliflower Red Velvet Beetroot Cake Rhubarb & White Chocolate Scones Roasted Vegetables & Apricot Salad
Sausage Rolls Silverbeet & Leek Pizza Vegetable Quiche
Term Four Goodies from the Kitchen
