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Latham Primary School

An ACT Public School

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Information for Applicants

If you are interested in applying for a vacancy at this school please download and complete the application pack.

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Current Vacancies

ENROLLING NOW FOR 2013

Start your UC connection here! UC High School Kaleen is taking enrollments now for 2013. Please contact the school on 62055811 to arrange a tour with our Principal, Denis Dickinson. Enrollment packs are available from the Front Office between 8:30am - 3:30pm, Mon to Fri.

Starting High School Link

2013 Student Book Pack

PARENT TEACHER NIGHT

Bookings are now available for Term 3 Parent Teacher Night

4:30-7:00pm Wednesday 26 September 2012 - Click on the icon below to book times

Uniform Shop

NEW Long Sleeve tops available to order now! Uniform Order Form 2014

Tania Carnegie 62055811

2015 Student handbook

Year 7 & 8 student handbook
Click here

Honour Award Students

Congratulations to the following year 9 students for achieving outstanding academic success.

Bell Shakespeare: Midsummer Madness Performance Treat

Students from years 7-12 were treated to a performance of Midsummer Madness by Bell Shakespeare on Tuesday 23rd August in the Copland College theatre. The high energy performance 'translated' A Midsummer Night's Dream into a one hour show for our 140 Shakespeare admirers. Given the positive response we could be treated with Bell's welcome return in the future.

MCSS ACT Tournament of Minds Champions

Our talented Tournament of Minds team has had great success this year - making it to the Australasian Finals on their first attempt. The finals were held during the school holidays from the 13^th to the 16^th of October in Hobart at the University of Tasmania. The MCSS team of Miko Bongcawel, Jarrah Wilcomes, Sarah Buchhorn, Caitlin Burnett, Melissa Cantwell, Melissa Cantwell and Fernando Goh represented our school with distinction. The team won honours in Secondary Language Literature for the Asia-Pacific region – an outstanding achievement!

MCSS Champions: ACT Engineering - REA Formula 1 in Schools 2011

Congratulations to all students who competed in this year's 'REA Formula 1 in Schools' competition held during Wednesday, 26 and Thursday, 27 October. The event took place at the Australian Defence Force Academy. Five teams represented MCSS on the day; three teams were selected to go on to nationals. Our brilliant Professional Division winners (pictured), Hi Octane include Jack Walters, Jamey Towers, Lachlan Truman and Jared Weaver. We wish all teams the best for the national finals, which will be held in Adelaide during February 2012.

ACEL Excellence in Educational Leadership Award – Mr Andrew Hiscocks

MCSS congratulates P.E. faculty leader Andrew Hiscocks for recently receiving an award in Excellence in Educational Leadership. Andrew was nominated by the school in recognition for his outstanding leadership in P.E. in the areas of curriculum, faculty and student management. The award was presented at the Australian Council for Educational Leaders (ACEL) Annual Awards Dinner on Thursday, 10 November 2011. Pictured is Andrew (centre) receiving the award from Kerrie Blain, President of ACEL ACT (left) and Dr Jim Watterston, National President of ACEL and Director General of the ACT Education and Training Directorate (right).

Meeting President Barack Obama

The historic address to the Australian Parliament by President Barack Obama was recently attended by two MCSS year 12 students, Jonathon Peters and Naomi Semmler as well as Principal Michael Battenally. The participants viewed the President's oration from the gallery at Parliament House. The address noted defence, trade and cultural relationships. An event highlight was the opportunity to shake President Obama's hand, a memory that will last a life time. Pictured from left to right: Jonathon Peters, Principal Michael Battenally and Naomi Semmler.

MCSS Student Leaders acknowledged at Government House

On Tuesday, 6 December 2011 a number of high achieving MCSS young leaders were invited to a morning tea at Government House. The event was hosted by the Governor General and held in the beautiful garden surrounds. They were accompanied by Mary Arnold, Deputy Principal. Pictured from left: Marrwah Ahmadzai, Ellen Silcock, Fernando Goh and Vanessa Lam.

Congratulations Yr 12 Graduating Class of 2011

The principal Mr Michael Battenally and staff at Melba Copland Secondary School congratulate all year 12 graduating students upon completion of their academic studies. The staff and school community wish you a wonderful Christmas and an exciting new year.

Day 3 at MCSS

MCSS welcomes Chinese sister school - XI'AN High School No 85 to Canberra

On Tuesday, 14 February MCSS received a 3 day visit from XI'AN High School No 85, a sister school located in the Shanxi province, the People's Republic of China. After arriving at the Canberra Hotel, students and staff were greeted by MCSS Executive and welcomed with a school tour, assembly, lunch and orientation program. Chinese students visited normal timetabled classes and were accompanied by international students currently enrolled in the MCSS IPS programme. The visiting students and staff sincerely appreciated the kindness and generosity shown by our community. Pictured: XI'AN High School No 85 students and staff with a photo taken with MCSS CC Executive.

ANZAC Day Commemoration

Anzac Day is probably noted as Australia's most important national occasion and marks the anniversary of the Australian and New Zealand forces landing in Gallipoli on April 25, 1915. Due to Anzac Day falling within the school holidays this year, MCSS celebrated Anzac Day early on Tuesday, 13 March 2012 in a ceremony held at the College Campus library. Invited guests from the ACT Branch, Returned Services League included Mr Mac Weller (President), Mr Arthur Skimin (Vice President), Mr Tom Liddiard andMr Frank Ward. The commemoration service included testimonials by the veterans, recitals, the last post, poems, topic workshops as well as a question and answer session with the guest speakers. Pictured is year 12 student, Geordie Cullen and Mr Mac Weller who joined the air force as an apprentice in 1958 and went on to become an Aeronautical Engineer with service in Vietnam.

MCSS High Octane Professional Zooms ahead in F1 challenge.

MCSS recently represented the ACT by entering three teams in the F1inschools Engineering Challenge held earlier this month in Adelaide. The students were tested by industry experts on their engineering, marketing, industry collaboration and teamwork. MCSS team High Octane Professional impressed with the fastest track time as well as winning the knock out competition. Our second all girls team, Racing Royalty won the most efficient car award. Our third team, Envious received an encouragement award for their terrific efforts. Congratulations to students and staff including teacher David Appel for such an outstanding achievement.

Careers EXPO at MCSS College Campus

This year our successful Careers EXPO provided students from Years 10-12 with the opportunity to explore their pathways beyond college. Regional providers included Universities, CIT, Private Training Organisations, Apprenticeship Centres, Group Training Organisations, Gap Year and Employment Agencies. In addition, Defence, AFP, Australian Beauty Academy, Department of Human Services, Clubstart and The Institute of Chartered Accountants were prepared for the many enquiries coming from Melba Copland students.

MCSS DJ's

MCSS DJs Perform at McHappy Day

Melba Copland’s young, energetic group of talented Disc Jockeys gave up their Saturday’s to support a good cause. The group from the High School campus performed live entertainment at McDonald’s Charnwood, McDonald’s Gungahlin, and McDonald’s Mitchell. McHappy Day has been a long running charity event run by McDonald’s franchises for years, donating money to the Royal McDonald House charity. MCSS was proud to take part in the festivities this year- and looks forward to further participation. Thank you to all the DJs for giving up their time, and also a thank you to Jayson, the youth worker for organising the event.

Debating Update

Junior Crime Prevention Debates through to the semi-finals

Debating has wrapped up for another year at Melba. Our Year 9 debating team recently completed the ACT Debating Union’s Junior Crime Prevention Debates, making it through to the semi-finals. Although they may not have come away with a trophy this time round, the team put up a massive effort, and went undefeated through the preliminary rounds. Meanwhile, their victory plaque from the previous Murray Trophy competition is due to soon go on display in the school office. Well done to Kal Slater, Karl Ilpola and Sarah Buchhorn on their efforts this year. Thank you to Mr. Creighton and Maria from ACTDU for mentoring the students.

Trade Up 4 a Trade

Trade Up 4 a Trade is a program that introduces students to the world of Apprenticeships. With the support and partnership of Bunnings, 13300 Apprenticeships and RGT students in Years 9 & 10 undertook this 12 session program. Bunnings provided students with hands on practical experience in Carpentry, Plastering, Painting, Tiling, and Landscaping. Information sessions with employers, apprentices and apprenticeship centres educated students about the conditions, requirements and expectations of being a full time or part time apprentice. Students were funded to complete their white card and undertook a work experience placement in their choice of trade interest. Student comments included: “it was fun and educational, I got a really good taste for all the trades, I enjoyed learning about OH&S matters, great experience with learning about a variety of trades and jobs that we can do later in life”.

MCSS Performs at F1 Nationals

Melba Copland’s enthusiastic F1 team have performed extremely well at the National Finals of the F1 in Schools competition.

F1 in Schools is a nationwide car designing competition entered by several MCSS students who study the elective “Computer Aided Design”. This year, the MxV team consisted of four Year 10 students - Jaxon Biden, Connor Flannery, Josh Goyne and Fin Ubels.

At the end of last year the team won the ACT/NSW Championships in Sydney; then last week went on to the 2013 National Finals in Geelong.

At the end of the competition, the MCSS team walked away with 3 awards: winners of the Development category for the Grand Prix Race, winners of the Knockout Championships and overall Runners Up in the Development Category.

Well done to Jaxon, Connor, Josh and Fin and thanks to their teachers Mr Appel and Mr. Nikolaidis for such a successful competition- MCSS looks forward to the opportunity of participating in F1 in schools in the future.

Entertainment Book 2013-2014

Entertainment Books are for sale from the Front Office at the High School Campus.

Year 7 Open Night 2014

MCSS Year11 OpenNight 2014

MCSS year 11 and 12 Open Night

Visual arts Students and the Community worked together to create an artwork using purely dots and colour. We recreated a painting of pears using a Pointillist technique. All who were involved had an enjoyable time and were proud of the great results. Thank you to all who contributed.

Year 7-12 Musical 2013

'Curse of the Mummy' Performance Wednesday 28th to Friday 30th August 2013.at the College Campus in the Theatre Starting time 7pm Cost: Adults $10 - Concession $7 - Family $25 to book tickets please call 6205 6711

New School Uniform

It is with much excitement I am pleased to present to you the new School Uniform for Year 7s in 2014. Year 8, 9 and 10 in 2014 may continue wearing the current uniform in 2014, however are encouraged to buy from the new range when they grow out of it. The new uniform was designed by students, and meets OH&S, sun safe and school standards. It is neat and tidy, and provides students with more choice in their uniform. The current uniform will become the PE uniform consisting of a white and navy polo with navy shorts. The formal uniform includes both navy shorts and pants for both genders, a blouse and shirt with MCSS logo, a teal MCSS logo jumper, a wind proof water proof jacket with MCSS logo and the extra options of a skirt and dress for the ladies. No-one is expected to purchase all uniform options, but rather choose which items they prefer and wear them. This uniform will be phased in over four year with each year group from Year 7 next year adopting the new uniform so that by the time they are in Year 10, all students in High school will be wearing it. If you have any comments or questions, please contact Mr Battenally.

Success at MCSS 2013

MCSS F1 Teams

F1 in schools, MCSS teams, March 2014

Great result for MCSS at the F1 in Schools National Championship.

Lots of top brass from defence, some politicians (Philip Ruddock, David Johnston), Neal Bates- OBE and Aussie motorsports hero, and CEO’s from various worldwide engineering companies were attending and judging. 30 highly trained industry specialists from around the world had volunteered their time to judge and mentor the students. Held over three beautiful Canberra days in the NEC, the students created highly professional displays of their engineering efforts.

Team Radical Racing, (Captain: Jaxon Biden, CAD Engineer: Connor Flannery, Graphics and Animations: Fin Ubels and John Mayer, Marketing and Sponsorship: Jack Paterson) had one of the most eye catching booths. It was built by a local company and included excellent animations by John Mayer created in various CAD packages at school. Sponsored by Summernats, the students looked great and their car won an award for having the best coefficient of drag in the country (most aerodynamic). They took the opportunity to network with the top STEM students from around the country and many high powered Industry leaders.

Team Fluid Performance (captain: Matt Walters, CAD Engineer: Jack Gooday, Sponsorship and general fraternising: Alex Mangan) blitzed all three of their races with the fastest car and fastest reactions. Matt Walters showed the steely nerves of his big brother Jack (a previous MCSS F1 champion) winning the knockouts under intense conditions. Fluid Performance won third spot overall for their division. An exceptional result.
Both cars avoided annihilation (common at the 90km/h speed they hit a towel at) and are on display at the College.

David Appel

Pasifika 2014

The 2014 Pasifika was a great hit even with the wet weather. A big thank you to all who attended.

Success at MCSS 2013

Canberra learning curve for US student teachers at MCSS

Student exchange inspires experienced teachers.

Mr Weigl's mentor, David Dunne, has been teaching for 11 years and says it is fantastic to learn more about the United States education system.

"I hear all about how things are in America with the education and we talk about common themes and some differences, some ideas, strategies, to use in the classroom," he said.

"To watch someone else with new ideas, we learn from it as well as experienced teachers, so it really is a two-way street."

Melba Copland principal Michael Battenally says the program is a first for the school and is a chance for experienced teachers to share their insights.

"It's also a means of feedback. It's a way they can reflect on their practice through having the objectivity of a pre-service teacher coming into their classroom and working with them," he said.

"If you've got two people in the classroom you've got an opportunity for even richer and deeper learning."

ACT State Tenpin Bowling Team

Recently 5 Melba students (Zoe Trungove Year 11, Nathan and Maryia Shoesmith and Dakota Howard Year 10 and Amy Shoesmith Year 8) travelled to Sydney as part of the ACT State Tenpin Bowling team to contestthe 2014 National titles and interstate competition, the later being held over 3 days.

MCSS is proud to advise that the team has gained success never before seen from an ACT Team in the event and won the silver medal for combined boys and girls points score. The boys team also gained a bronze medal in their own right with the girls missing bronze by ½ a point for a 4^th placing.

Add to this Zoe finishing second in the girls division of the Australian National Junior Masters and Nathan placing 5^th in the boys division of the same event the ACT Team and Melba students results far and away exceeded any expectations we had of them.

ACT Tenpin Bowlers have medalled in the past but that was during a period where we were merged with Southern NSW and way back in 1988 when as a standalone team our boys team won the gold medal. Since becoming a standalone state again in 2007 we have never attained these results and we are all so proud of all the team.

If anyone is interested in learning more about competitive tenpin bowling that would be great. ACT is slowly running out of juniors and in a few years we wont have a state junior team anymore so if you are interested please contact ACT Tenpin Bowling Association via email – president@acttba.org.au

Enrichment Program 2014

MCSS 7 -10 Enrichment Program 2014

We are excited to announce the introduction of the MCSS Enrichment Program designed to complement our current education programs and for students to have fun in the process.

Activities will be held every second Thursday afternoon from the beginning of semester 2.

Students will select their activities during weeks 6/7 online via the website, using their smart phone – scanning the QR Code or during maths classes. Get in quick to get your first choice of activities.

Some activities have a cost associated with them and it is important that students are aware of this before making their selections. Permission notes with details of the activity will also need to be signed and returned before places can be confirmed.

The list and the link to the Enrichment Activities can also be found on the MCSS website.

Link and QR Code for student selections for Sem 2 2014 MCSS Enrichment Activities

Enrichment Program Data

Pierre De Coubertin Olympic Award

The Pierre De Coubertin Olympic Award is an accolade that is given to nominated High School and College students each year. Students are nominated by their respective schools based on their outstanding contributions to school sport and active participation and involvement in a current Olympic sport.

The proud winner and recipient of the Pierre de Coubertin Award for 2014 was college student Cody Smith. Cody’s attitude, commitment and dedication towards Physical Education and college sporting events is reflected in the diverse range of sports that he willingly and enthusiastically participates in. These attributes are a snapshot of why Cody deserved to receive the PCD award and everyone at MCSS is very proud of his achievements. Well done Cody!

Seussical the Musical

"Seussical the Musical'

Showing 27 - 29th August 2014 7pm Start

$10.00 Adult $7.00 Consession and $25.00 Family

Tickets can be brought form the High School Front Office.

MCSS 6205 6711

The 2014 ACT Training Excellence Awards

The 2014 ACT Training Excellence Awards recognises the efforts and achievements of all those involved in Vocational Education and Training. It is a time to reflect and celebrate the achievements of our staff and students. The ACT Australian School-based Apprentice of the Year Certificate III is awarded to a student who is undertaking a Certificate III qualification as a part time Australian School-based apprentice while still attending college. This year the ACT Australian School-based Apprentice of the Year Certificate III was awarded to MCSS student Eylish Perry.

Eylish’s qualification was in Disability and her host employer was Cranleigh School. Her commitment to both her formal studies at school and in the workplace has been exceptional. Since starting her ASBA Eylish’s involvement has opened doors for her in the disability sector. Eylish is a role model to her peers as she displays qualities of warmth, respect, empathy and a genuine interest in others . MCSS congratulates Eylish’s achievements and wishes her the very best in her current full time position at Black Mountain School and continued success in the future.

MCSS Dance Showcase 2014. Please look at Announcement Archives for full Details

Melba Copland Secondary School

presents

Tuesday 4th, Wednesday 5th &Thursday 6th November at 6.00pm

Copland Theatre, College Campus, Cnr Verbrugghen and Copland Drive, Melba

Tickets available from http://www.stagecenta.com/showid/1885/ShowdetailsC.aspx

Tickets will go on sale on Monday 13th October and it is anticipated that they will sell fast and that there will be No door sales and No sales via the schools.

On the evening of the show the theatre doors will openat 5.45pm.

Stagecenta 6253 1454

MCSS ASBA student Eylish Perry wins National VET Award in Adelaide

This year Melba Copland Secondary School attended the 2014 ACT Training Excellence Awards to recognise the efforts and achievements of all those involved in Vocational Education and Training. We were proud to reveal to the Melba Copland Community that ASBA student Eylish Perry had won the ACT School based Apprentice of the Year. Eylish’s interest in learning more about children with disabilities lead her to complete a Certificate III in Disability.

Again we have the pleasure to announce that Eylish went on to win the National Australian School based Apprentice of the Year. Eylish has now commenced a Certificate IV in Community Services and currently works at Canberra’s Black Mountain School.

ACT Under 19's Schoolgirls Football

MCSS would like congratulate Jessica Giovinazzo on being selected in the ACT Under 19's Schoolgirls Football final squad to compete in the Pacific School Games being held in Adelaide in November. WELL DONE JESS!

Athletics Carnival Postpone

In light of recent wet weather conditions and the forecast outlook for this week, we have had to postpone the MCSS athletics carnival, which was planned for this Friday 4^th September. The event will now run on Thursday the 15^th of October (week 1, term 4).

Mr Hiscocks or Mr Southwell 6142 0333

MCSS Principal's Award

Greg Jackson has been the undefeated chess champion at MCSS for two years, and he has won the MCSS Principal’s Award school chess championship 4 times, as seen on the shield below. This is a record that will be hard to beat.

6142 0300

This is test

The 'Summary' item will appear on the Home Page under 'Job Listings' if it is set to appear on the school home page. The 'Body' item will appear on the Current Vacancies page. Contact Name and Phone Number are optional.

Create an asset using the form below.

This is test

The 'Summary' item will appear on the Home Page under 'Job Listings' if it is set to appear on the school home page. The 'Body' item will appear on the Current Vacancies page. Contact Name and Phone Number are optional.

Create an asset using the form below.

Malkara Model Railway Exhibition

Malkara Model Railway Exhibition which was held on the 6 and 7 August 2011

Literacy and Numeracy Week

Specially designed 'Literacy and Numeracy Week' activities were held acoss the school in Term Three Week Six

A variety of specially designed 'Literacy and Numeracy Week' activities were held across the school during Week Six.

Plover Cup

The Annual Plover Cup was held at Cranleigh School on Wednesday 21 September.

The Annual Plover Cup was held at Cranleigh School on Wednesday 21 September. The theme was Pirates. The students from both schools had lots of fun dressing up and taking part in the activities.

Children's Week Celebrations

The children were treated to a visit from Milo the Clown to help celebrate children's week. Milo performed a variety of tricks and had some of the students help him perform a fun-filled show.

Assembly with His Excellency Mr Michael Bryce

Our Patron, His Excellency Mr Michael Bryce came to our assembly on Friday 21 October.

The students were faultless in their singing the national anthem, signing our Acknowledgement of Country and their participation in all the fun Sandra and Blue Class had planned. There was an audible gasp when Mr Bryce told us that Malkara is his favourite school and that the Governor General and he love us.

Christmas Concert and Graduation

The primary school Christmas concert and graduation was held on Tuesday 6 December. What a wonderful concert it was! Congraulations to all of the graduating students.

Early Education Christmas Celebrations

Several early education classes held Christmas celebrations over the last few weeks. A special visitor came to school to see all of the students. Ho, ho, ho!

Four Blocks Literacy

Jane Farrall will be regularly visiting Malkara throughout the year doing a literacy consultancy. Jane has already done lots of staff training, classroom consultancy and has assessed some of the students. On her next visit she will spend more time in the classrooms and run a literacy session for parents.

New Pool Project

In February, 2012 the old pool was demolished. Plans for the new facility were signed off and work is well under way, so that the new pool will be functional before the end of the year.

Biennial National Education Forum

Malkara has been selected to represent the whole of the ACT at the Biennial National Education Forum in Sydney on 2 August. We will be showcasing our use of iPads as voice-output devices in Aqua Class - a specific class of children with little or no speech and lots to say! The whole program supports AAC (Augmented and Alternative Communication) by the students.

The Biennial National Education Forum

The Biennial National Education Forum was held in Sydney on 2 August. The following link includes a video highlighting the use of iPads at Malkara. The video can be found by clicking on iPads at Malkara and scrolling the right hand black tool bar down until you find the heading 'iPads for Curriculum and Assessment'.

Royal Canberra Show Visit

Several classes from Malkara visited the Royal Canberra Show on Friday 22 February. A great day was had by all! The students especially enjoyed the 'hands on' animal enclosures and purchasing their favourite show bags.

Opening of the new hydrotherapy pool

On Friday 22 February the new hydrotherapy pool was opened. Green Room students showed the visitors - Minister Joy Burch, Education and Training Director-General Diane Joseph, media and many other guests and parents, what a great hydrotherapy session looks like. The students can now enjoy spending time in water, working on physical and social goals.

Boundless Walkathon

On Tuesday 4 June we held a walkathon to raise money for the BOUNDLESS all-abilities playground that is being built in the national capital precinct. The weather was perfect and the students had a great time walking several laps of our usual weekly school walk route.

Malkara Model Railway and Scale Model Exhibition

On the weekend of 3 and 4 August the annual Malkara Model Railway and Scale Model Exhibition will be held at the school. This is Malkara's major annual fundraiser. We would love to hear from any willing and interested volunteers who are able to help out over the weekend.

Telstra Art Exhibition

The Telstra Art Exhibition is on display in the ground floor of Telstra Tower. The display of art work from the five specialist schools is spectacular! It is open until December.

Telstra Tower Coffee Table Book

A beautiful coffee table book with a selection of art from all the specialist schools has been produced by Telstra and is available for purchase through our school at $29.95 each. Please contact the school on 62055911 or download the order form to make a purchase.

Enhanced Service Offer - Round Two

There are a number of community information sessions that are available to attend that will provide information regarding the 'Enhanced Service Offer - Round Two'. Please click on the following links for further information on the dates and times for available information sessions and frequently asked questions (FAQ) about the Enhanced Service Offer - Round Two.

Malkara artwork at Beess & Co Cafe

There is some sensational artwork on display and for sale by some of the students at Malkara, at the Beess & Co Café at the Yarralumla Shops. Artworks by Dimas and Jared have already been sold. Other works by Jaz, Adam, Mufrad, Braythan, Nicki, Tyrone and Jenn are still on display. Feel free to come along to Beess & Co and enjoy a coffee and cake while surrounded by artworks by our talented students.

The Bells Music Program

Over the year, Mauve Group have participated in the Bells Music Program with students from Lyons Early Childhood School.

NDIS

The National Disability Insurance Scheme and Early Childhood Intervention Programs in the ACT.

SAVE THE DATE

Malkara Model Railway and Scale Model Exhibition Saturday and Sunday 2-3 August 2014.

100 Stories: Celebrating Public Education in Canberra

This is a book profiling people who have influenced, or have been influenced by the ACT public education system. It shares the profiles of Lizzy O'Brien and Olwyn Munro. They are past dedicated staff members of Malkara and they continue to contribute to the Malkara community. The book is in the school foyer for those who would like to read it.

Malkara Model Railway and Scale Model Exhibition

Come along to Malkara on Saturday 2 August (9am - 5pm) and Sunday 3 August (9am - 4pm) and enjoy the annual Malkara Model Railway and Scale Model Exhibition. If you would like to assist in helping out on either of these days please ring the school on 62055911.

Staff PODD Workshop

At the beginning of the 2015 school year all teachers and LSAs at Malkara spent a full day learning and refining our skills using the Pragmatically Organised Dynamic Display (PODD) communication system. We worked with speech therapist Hayley Parfett an experienced PODD practitioner who was able to help us further improve our skills to support the communication needs of our student cohort.

Malkara's New Chaplain

Malkara School has a new Chaplain, Andrea de Vaal Horciu. Andrea hopes to deliver a service that provides spiritual, ethical and personal support to the school community including students, parents and staff. Andrea hopes to provide support and encouragement when things are going well, but also a listening ear, caring presence and message of hope when extra support is needed. Andrea can be contacted by ringing the front office on 62055911, or on her mobile 0404256714.

ISAAC Award

Malkara Specialist School has received a national award from the International Society for Augmentative and Alternative Communication (ISAAC). This award is for a school/organisation that has shown outstanding recognition and acceptance of Augmentative and Alternative Communication (AAC) for someone who learns, works or participates there.

We were nominated by Jane Farrall and the award was announced at the AGOSCI international conference in Brisbane. We are so excited to receive this award and when it arrives we will celebrate this incredible achievement. Well done Malkara!

Recognition of Service Awards

Nine Recognition of Service Awards were presented to staff during Public Education Week. These awards recognise the dedication and loyalty of employees and the contribution they make to the Directorate and to us at Malkara. Many of those presented have been long standing members of our school.

Birragai Camp

Many of Malkara's senior student's recently attended a two day camp at Birragai. There were many activities that the student's participated in such as: giant swing, cooking damper, roasting marshmallows, disco dancing, riding the flying fox. The student's and staff all had a great time!

About Digital Learning

At Namadgi School learning environments are designed for maximum access to a range of technologies that include Interactive White Boards, iMac desktops, MacBook laptops, iPads, iPods and assistive technologies for students with special needs.

The school network enables individualised student logons to access Namadgi’s unique range of carefully selected educational software and curriculum content in all classrooms and the Kambah Resource Centre. Students are taught the skills to operate, investigate, create and communicate with technologies safely and responsibly. Cybersafety is a high priority and all students and parents are requested to sign an ICT Code of Conduct agreement before being given permission to use any school ICT equipment or mobile devices.

About Performing Arts

Students at Namadgi School have many opportunities to hone their skills and foster their passion for the visual and performing arts.

We have a specialist visual arts teacher works across the school. Students exhibit their work both at school, at ETD events and in galleries in the wider community.

We hold a community arts event each year, ‘Namadgical’ during Public Education Week in May. Students, parents, staff and the wider community come together to create a multi-arts project, including drama, music, dance, media and visual arts.

About Environment Sustainability

Education for sustainability at Namadgi is cross-disciplinary, as no single learning area provides all the essential knowledge and opportunities to enable students to contribute to sustainability. Appropriate knowledge and skills are interconnected throughout the learning years and across the disciplines for sustainability to be achieved.

The questions we aim for students to answer are:

What can we do to reduce our ecological footprint while improving our environment in a sustainable way?
What do we need to achieve when the focus on education for sustainability is both present and future orientated?
How can we lead students in developing an overall capacity to contribute to “a more sustainable future”?

Education for sustainability is not simply the acquisition of knowledge or skills, but a total approach which generates motivation and commitment to take sustainability action for improved outcomes for a sustainable world.

Smithie the bear has been bear-napped!

Hi children!
My beautiful bear, Smithie, has disappeared from my office. This morning on my office desk I found many special notes saying that if I want him back I need to deliver a packet of freddo frogs to the library at lunch time next Friday or I won’t see my precious bear again.The note continued to say that I am to leave the freddo frogs in the top drawer of the library desk. When the freddos have been collected the culprits will return Smithie safely!!!

Poor Smithie…I wonder where he is? In case you don’t know what he looks like here is a description:

Brown eyes
Furry and hairy
A brown leather jacket trimmed with sheepskin
An aviator’s hat and goggles

There will be a reward if children know where he might be but they need to write me a secret letter telling me of his whereabouts. Please deliver the secret letters to my office when finished. I hope he is found soon as I am sure he is getting hungry.

Love Jennie

Preschool Enrolments 2013

Southern Cross Early Childhood School will be accepting Preschool applications for 2013 on May 1, 2012. Applications may be downloaded from the ACT Directorate of Education’s website or you may collect an application package from Reception at the School.

When you have completed your child’s application please return it to the School at your earliest convenience. Ensure you bring with you copy of your child’s birth certificate and their immunisation record. We also require proof of residency, a utility notice is best. The School can photocopy any of these documents for you to assist with the application process.

2012 ACT Chief Minister’s Inclusion Awards

Our School was delighted to learn that, once again, we are a finalist in the 2012 ACT Chief Minister’s Inclusion Awards. The winners will be announced at a gala dinner and awards ceremony on Tuesday 4 December 2012 at the National Gallery of Australia.

Christmas Great Grocery Train Appeal

In 2011 Southern Cross Early Childhood School developed a successful partnership with the Belconnen Salvation Army. The SCECS Choir were the star performers at the Christmas Carols.

Following this success, the SCECS Choir will again be performing at the Christmas Carols evening on Sunday 9 December 2012 from 6pm.

The generosity of the SCECS community during the inaugural Christmas Great Grocery and Gift Train meant that many families in the Belconnen region received a food and gift hamper to brighten their Christmas.

Following this success, the SCECS Choir will again be performing at the Christmas Carols evening on Sunday 9 December 2012 from 6pm.

The annual Christmas Great Grocery and Gift Train is due to arrive at Southern Cross Early Childhood School Train Station on Monday 26 November 2012. The Salvation Army will unpack all the goods donated by our community and distribute them to needy families within our community for Christmas.

This appeal is a wonderful way of thinking of those less fortunate than ourselves and giving back to our Canberra community.

NRMA Safer Driving School Road Safety Grants 2012

We are delighted to announce that our application to develop a Traffic Centre at the School was successful. Our submission titled “Ride and Abide for Safety’s Sake” will greatly assist children to learn fundamental road and bike safety rules within a play-based approach.

The Traffic Centre will be developed on the former netball court. In readiness, the netball court was fenced last week. The development of the centre will commence early 2013.

More Support to Students with Disability - National Partnership funding

Last week we received notification that our proposal to develop a flexible learning centre for our children with disabilities was successful. The $12,000 National Partnership 2012 – 2013 funding will enable us to further enhance the delivery of a differentiated curriculum for these children so they may independently access and manipulate a range of learning experiences through engaging iPad apps.

Chief Minister’s Reading Challenge Awards ceremony

Once again we have won the P – 2 Early Childhood section of the Chief Minister’s Reading Challenge! The prize, a book voucher to Paperchain in Manuka, will enable us to provide new books for our children’s library. On behalf of all the staff I wish to acknowledge the outstanding support from all our families that ensured all children completed reading the required books. This is a wonderful example of a school – home partnership at its best!

Transition to Preschool

Southern Cross Early Childhood School is providing a series of orientation sessions to support the transition of children into Preschool in 2013 on:

9:30-10:30am Thursday 22 November 2012

9:30-10:30am Thursday 29 November 2012

9:30-10:30am Thursday 6 December 2012

9:30-10:30am Thursday 13 December 2012

The purpose of these sessions is to provide families and children with an opportunity to:

· become more familiar with the School environment;

· discuss the School’s philosophy and approach to curriculum in the Preschool year; and

· ask questions about the start of the 2013 school year.

Information about Preschool at SCECS in 2014

Information about Preschool at SCECS in 2014 Southern Cross Early Childhood School will be accepting applications from 1 May 2013 for Preschool in 2014. To be eligible for Preschool next year your child must turn four years of age by 30 April, 2014. Prospective families may complete an application on-line or collect and complete one at the School. Proof of residency, your child's birth and immunisation certificates are required with the application. Please bring the original documentation with you and we will copy them. Placement offers will be made as spaces become available. For more information, please contact the Principal, Jennie Bailey, on 6205 9744.

Visit by ACT Minister for Education

On 30 April, 2013 the School hosted a visit by the ACT Minister for Education, Joy Burch; representatives from the Centenary of Canberra, ACT Government; and media. During the visit our children presented the ACT Government with a book they created titled "What I Love About Canberra - a child's perspective" to celebrate Canberra's Centenary. The children produced stunning pieces of art showcasing many of the beautiful aspects of our city. In the afternoon two Year 2 children, the School's Visual Arts Teacher and the Principal were interviewed for a segment on ABC Radio 666.

Working with Vulnerable People

You may be aware the new Working with Vulnerable People (Background Checking) Act 2011 strengthens protection for children and young people. From 7 November 2013, a person who has contact with children in certain circumstances must be registered with the Office of Regulatory Services (ORS).

All ACT Education and Training Directorate school-based staff and a number of staff who are not school-based but fall within the requirements of the Working with Vulnerable People Act are required to be registered.

Some circumstances will require volunteers to be registered with ORS. Information will be available on the Directorate's website this term to clarify these circumstances. Volunteers who regularly work with children in classrooms and other school activities will need to be registered. If you are unsure whether you need to be registered, please contact the School as soon as possible.

All members of the community make a valuable contribution in a diversity of roles. Southern Cross Early Childhood School looks forward to your continued support in whatever capacity you choose.

22 October 2013

SCECS Kitchen Rules

(aka cooking with Sonia!)
The children at Southern Cross are able to enjoy many different learning experiences throughout the school year, one of these being the cooking classes three times a week. It has been great to see the growing confidence and enthusiasm of the children. We have even been learning how to fold serviettes into the Sydney Opera House. One of the favourite recipes has been making pizzas from scratch. Seeing the dry yeast change shape mix into a ball and watch it grow. They pulled and stretched the dough into whatever shape they wish (even love hearts), decorated it with fresh ingredients and enjoyed showing it to their families before eating it for dinner, or in the car on the way home. It is great for the children to understand that pizzas can be fantastic and healthy without buying it from the takeaway shop.

26 September 2013

Working with Vulnerable People

You may be aware the new Working with Vulnerable People (Background Checking) Act 2011 strengthens protection for children and young people. From 7 November 2013, a person who has contact with children in certain circumstances must be registered with the Office of Regulatory Services (ORS).

All ACT Education and Training Directorate school-based staff and a number of staff who are not school-based but fall within the requirements of the Working with Vulnerable People Act are required to be registered.

Some circumstances will require volunteers to be registered with ORS. Information will be available on the Directorate's website this term to clarify these circumstances. Volunteers who regularly work with children in classrooms and other school activities will need to be registered. If you are unsure whether you need to be registered, please contact the School as soon as possible.

All members of the community make a valuable contribution in a diversity of roles. Southern Cross Early Childhood School looks forward to your continued support in whatever capacity you choose.

22 October 2013

P&C to run school banking trial!

The SCECS P&C will begin a trial of school banking in term 4. School banking is offered by the Commonwealth Bank. We will only be able to offer school banking to children who can independently bring their deposit books to these banking mornings. Unfortunately we will not be able to offer banking to children in before school care or childcare during the trial, unless they are accompanied by a parent or family carer. We may be able to expand the program next year if we get more volunteers who are prepared to help run the school banking program.

When: Children can deposit money on Friday mornings from 8:30am until 8:50am.

How: Children will need to independently bring their deposit books to the P&C member at the school banking desk and wait for their deposit to be processed. They will then need to return their books to their bags.

The commission made from the school banking program will go directly to the P&C. The intention is that this money will be included in the donation the P&C makes to the school at the end of the year.

All enquires about school banking, including people who would like to volunteer, should be directed to the P&C school banking coordinator via Reception.

25 September 2013

SCECS supports Buy a Bale

Thank you all for the overwhelming support with our fundraiser to assist our fellow Australians in rural areas affected by severe drought. We raised $578.00 in total which will purchase 27 bales of hay for starving stock, what an outstanding achievement!

Please follow the link below to find out more...

http://www.abc.net.au/news/2013-12-16/school-kids-dress-up-as-farmers-for-drought-fundraiser/5160018

farmers line dancer line dancing

Science Fair 2009

Classes at Ainslie entered the 2009 Science Fair and were very successful. This entry won first place.

Tournament of Minds

2009 TOM

Every year Ainslie students participate in Tournament of Minds. In 2009 we entered teams in the categories of Literature, Science and Studies of Society and Environment.

Opening of the Museum of Democracy

Opening of the MofD at OPH 2009.

Ainslie Voices sung at the opening of the Museum of Democracy at Old Parliament House 2009.

Limelight 2009

Voices took part in Limelight 2009.

Step into the Limelight is an extraordinary evening of visual and performing arts created and presented by students of ACT public schools.

2007 Music Teacher Award for Excellence

Julie Mayhew: 2007 National Award for Excellence in Music Teaching

ACT Landcare Award

Reid Preschool won the ACT Landcare award in 2009.

ANCA Art Exhibition

Children from Ainslie won their artwork hung at the ANCA Gallery in Dickson.

All Ainslie children, preschool to Year 6 participated in this art competition and many beautiful artworks were the result. As a school we could submit just two artworks for each year group and your child’s art was one. The ANCA organising team then selected from those. In all 12 Ainslie artworks were selected.

Capital Kids 2009

Ainslie leaders participated in Capital Kids 2009 to develop their leadership skills.

The Word Rocks On!

Ainslie The Word Rocks On.

Ainslie's festival of reading and writing 2009, The Word Rocks On!

Twilight Concert 2009

The Twilight Concert 2009.

2008 The National Apology

Ainslie Voices sang at the National Apology at Parliament House 2008.

Senior Students Preform at JRock

In 2008 Senior Ainslie students performed at JRock at the Canberra Theatre. They performed an adaptation of the book The Chimpanzees of Happytown (Funkytown!) written by Giles Andrea and illustrated by Guy Parker-Rees. Ainslie won best choreography and best performance.

JRock

Ainslie students starred in JRock 2008

Ainslie students starred in JRock 2008, the performance was an adaptation of the book the Chimpanzees of Happytown by Giles Andreae and Guy Parker-Rees.

2009 Flame Award Winner

Ainslie School won the ACT Flame award for excellence in music in 2009.

Year 2 at the Launch of the Molonglo River Rescue Action Plan 2010

The Word Rocks On 2010

Students performed a poetic and musical tribute to Dr Seuss at the Opening Ceremony for our reading and writing festival celebrated annually at Ainslie School.

Ainslie School winners at the SEA ACT Science Fair 2010

Ainslie School won 5 First Places and 2 Highly Commended entries in 2010. The junior shield was taken for the second consecutive year and is currently on display in the school’s front foyer.

Ainslie wins the Chief Minister's Reading Challenge 2010

Ainslie School won every category of the Chief Minister's Reading Challenge Awards for 2010.

Ainslie School won all primary school categories of the Chief Minister's Reading Challenge Awards for 2010 : P-2, 3-4 & 5-6. Author Jack Heath and newsreader Jessica Good were present as Ambassadors of the Challenge. Paperchain Manuka sponsored the event and presented gift vouchers to the value of $500 for each award to representative students and teachers at the National Library of Australia.

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ANCA Art Exhibition 2010

Ainslie School wins places in the ANCA Art Exhibition 2010 themed Life on Earth.

Ainslie School performs 'Fireflies' at Schools Spectacular 2010

Senior children in Voices performed at the Schools Spectacular, Lyneham High School 2010.

BER New Building Opens 18 Mar 2011

The latest new addition to Ainslie School officially opened on Friday 18 March 2011 in front of school officials, government representatives and the students, staff and community of 2011.

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Chess Success!

Three Ainslie Teams finish high in the ACT Primary Girls Chess Championships for 2011.

Congratulations to three Ainslie girls chess teams who competed admirably in the ACT Primary Girls Chess Championship Final for 2011. Ainslie Diamond girls in year six came in a very close second, Ainslie Allstars fiinished a high sixth and the Ainslie Predators team of year 4 girls finished very competitively at 11th against many much more senior students. This is a fabulous result as the girls made a significant improvement on their Zone rankings. Congratulations go particularly to the two girls who finished one point away from a perfect score. Our special thanks to our Chess Coach, Keith Robertson for preparing the students.

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Ainslie Students Exhibit Japanese Artworks

Congratulations to students in years five and six whose art work has won an award and is currently on display at the Japan Foundation in Sydney.

Congratulations to students in years five and six whose art work has won an award and is currently on display at the Japan Foundation in

Sydney. Three students also received a special individual commendation for their work. The artworks are up on the Japan Foundation

website: http://artalive.jpf-sydney.net/2011.html

B. Thomas

Ainslie School wins Chief Minister's Reading Challenge 2011!

Sally and Rafael received the CMRC award and prize on behalf of the school for winning the 2011 P-2 category held at the National Gallery of Australia.

Sally and Rafael represented Ainslie School at the CMRC Awards Ceremony held at the National Gallery of Australia. In attendance was the Chief Minister, Virginia Hauseger, newsreader and reknown author Anthony Hill.

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Congratulations to Reid preschool's Gina Nugent!

Gina won the ACT Education and Training Directorate's Early Childhood Educator of the Year 2012.

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Andy Griffiths visits Ainslie School

Ainslie School year 3 students Omar, Benjamin and Issac get their books autographed by author Andy Griffiths during his visit to the school. Photo: Jeffrey Chan

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Calwell Primary's entrepreneurial and charitable spirit

Students investigated the qualities of a successful business.

The entrepreneurial spirit is alive and well at Calwell Primary School, as students in years 4 and 5 wrap up a very successful unit of inquiry. Over term four, students have investigated the qualities of a successful business. Each student submitted a Curriculum Vitae and wrote an application for one of the positions in a small group business structure: Chief Executive Officer, Financial Manager, Production Manager and Marketing Manager.

After extensive market research, each group wrote a business plan and applied for a loan from Principal Linda Neeson, who interviewed many of the groups and provided assistance in the tricky area of calculating profit margins.
They then created their product, marketed it and sold it to the school community.

Dr Jim Watterston was also impressed during a visit to the school. After hearing a sales pitch from one shrewd group, he ordered two of their ‘Happy Houses’: miniature houses made from Iced VoVos, icing and lollies.

Of the eighteen market stalls, more than half sold out within half an hour when enthusiastic parents and teachers showed their support.

After a mad scramble to secure more materials, students made more products and sold them to other students in the school. After collectively repaying their initial loans (with 10% interest) of $275, students earned a profit of $854.
Each group has selected a charity of their choice and will make a timely Christmas donation.

Anti Bullying

Gowrie Primary School is proactive in dealing with bullying.

Gowrie Primary School is proactive in dealing with bullying. The school is guided by the standards set out in the National Safe Schools Framework, which also addresses sexual harassment and racism, and has established a strong school culture to combat bullying.

Australian Sustainable Schools Initiative

The Australian Sustainable Schools Initiative (AuSSI) is a partnership of the Australian State and Territory Governments that seeks to support schools and their communities to become sustainable.

This is a whole-of-school approach, to explore through real-life learning experiences, improvements in a school’s management of resources and facilities including energy, waste, water, biodiversity, landscape design, products and materials.

Bluearth

Bluearth is a physical education program developed to improve physical activity which is essential to a healthy life. It promotes whole person health which integrates body, mind and spirit. It also provides meaningful experiences to promote life-long habits.

Bluearth is designed to improve:

• Ability to concentrate and remain focussed on specific tasks
• Cooperation
• Awareness of others
• A willingness to accept new challenges
• Improving behaviour/choices
• Desire to attend school on Bluearth days
• Self confidence

Bluearth keeps students fit and healthy using a range of core moments based on coordination and agility. Bluearth puts these programs in challenges and games making the experience as enjoyable as possible for the student.

How the Bluearth approach works

The key to the Bluearth Approach and the reason it is so successful is the focus on the students' experiences as a result of participating in each activity. The Bluearth coach seeks feedback from the students throughout the session drawing on their feelings, reactions and thoughts that resulted from their participation. Students are not told what is right or wrong, rather, through skillful guidance and questioning a range of powerful messages are reinforced. These include:

• Honesty
• Fair play
• Consideration for others
• Cooperation
• Challenging oneself
• Quality of attention

Bluearth seeks to assist teachers to maximise learning outcomes for all students through a PLP that will supplement and complement their professional skills.

The power of the Bluearth Approach is the transferring of key developmental learning from the Bluearth session into the classroom setting and from the Bluearth coach to the classroom teacher.

... Back to Special Programs

Dance Program

Gowrie students K-6 engage in specialised weekly dance lessons, designed to develop gross motor and movement skills, as well as building fitness, confidence and coordination.

The focus for dance in each student in dependent on their grade level and development.

Gowrie Dance Troupe

The Gowrie Dance Troupe was established in 2008 as part of the “Friday Fun” program, with only 6 students. Today in has grown in to a structured performance troupe, with over 55 dancers from grade 2 to 6.

The Troupe have been fortunate enough to perform at a variety of high-profile events such as the Opening Ceremony of the Pacific School Games at Canberra Stadium in 2008 and The JRock Dance Festival at the Canberra Theatre in 2009, as well as numerous school functions, festivals and shopping centre appearances throughout each term.

The key principle of the Troupe is to promote positive body image, self esteem, coordination and friendship in the students. Above all, it is about having fun, building confidence and working together.

Aside from learning and rehearsing routines in Hip Hop, Breakdance, Crunk, Jazz and Contemporary Ballet dance styles, the dance troupe meets weekly to focus on:

• Flexibility
• Fitness
• Coordination
• Core Strength
• Performance skills, and
• Formation

The Dance Troupe is inclusive and open to all students from grade 2 onwards, regardless of ability or dance experience. A willingness to have a go in all you need!

Autism Program

Gowrie Primary School offers an Autism Specific Program catering for 18 students with a diagnosis of Autism Spectrum Disorder. Our curriculum addresses priorities collaboratively formulated between staff and families making up and Individual Learning Plan (ILP) for each child.

Imagine living in a world in which very little of what we see, touch, hear, smell and taste makes any sense and these sensations seem chaotic and overwhelming. Imagine that in order to be able to function successfully everything has to be consciously learned.

Imagine having absolutely no idea of how and why people do the things they do even people on whom you rely.

Imagine having autism Spectrum Disorder.

Gowrie Primary School offers an Autism Specific Program catering for 18 students with a diagnosis of Autism Spectrum Disorder.

The program offered is based on the belief system that out students have universal rights.

• All children have the right to be treated with dignity and respect.
• All children have the right to learn in and be free from others doing for them what they can do for themselves.

The following are beliefs upon which the program is based:

• All children have the opportunities to learn.
• Children come to school to lean the skills they need to interact successfully in a variety of settings.
• Children have the opportunities to be engaged in learning experiences with adequate resources.

Our curriculum addresses priorities collaboratively formulated between staff and families making up and Individual Learning Plan (ILP) for each child.

Health and Wellbeing Program

Health and Wellbeing aims to develop the whole person through physical and social activities. Programs such as Peer Support, Success for Boys, Rock and Water, Bluearth and Habits of Mind promote co-operative social learning.

Information Technology Program

The school has a computer resource centre with networked computers complemented by a number of computer pods housed in classes and the library.

The Information Technology Program is continuously developed and upgraded. Interactive Whiteboards (IWBs) are installed throughout the schools. Each IWB is connected to a computer and data projector, so that all students can benefit from interactive learning. Multi-media sessions are taught using DVD and internet resources on a daily basis.

The school has a computer resource centre with networked computers complemented by a number of computer pods housed in classes and the library. Information technology education is integrated across all classes involving areas such as word processing, information retrieval and educational games related to the work being covered in class. Students have supervised access to the internet and utilise the My classes program

Instrumental Music Program

Gowrie Primary school gives children in years 5 and 6 the chance to be selected for the two year woodwind Music Program which is part of the ACT Department of education and training’s Music Program.

Kids Matter

This is an initiative run by the school and aims at strengthening those factors that protect students from developing mental health problems.

This is an initiative run by the school and aims at strengthening those factors that protect students from developing mental health problems. Some of these factors reside within the student (eg: being socially and emotionally competent), some within the school context (eg. having supportive and caring relationships with parents/carers, family and community).

At Gowrie Primary we focus on providing a positive school community, we have selected and use the ‘BOUNCE BACK” curriculum program which teaches resilience and encourage parent support with access to information on child development and parenting. School staff and parents are also being trained on how to identify and support children experiencing mental health difficulties.

Learning Assistance Program

All children are assessed in order to determine their learning needs and Learning Assistance is provided to those students who require extra help in the areas of literacy and Numeracy.

The Learning Assistance program at Gowrie Primary includes a Literacy and Numeracy Coordinator for Gowrie Primary School. Their role will be to provide coaching and mentoring to all teachers K – 6 to support the Balanced Literacy and Numeracy Programs at Gowrie.

All children are assessed in order to determine their learning needs and Learning Assistance is provided to those students who require extra help in the areas of literacy and Numeracy.

The Learning assistance teacher and the Literacy and Numeracy Coordinators will work with teachers in the classroom and also work in small groups in the classroom. Small groups of up to six children can be targeted for withdrawal from their mainstream classes to work on programs that are designed to meet their needs. The benefit of working in small groups is greater opportunity for children to receive individual help from the teacher.

Learning Support Centre

The Learning Support Centre teacher works with children who have been identified as having specific learning difficulties. Theses children receive some individual tuition, some assistance in the small group situation, and also participate in some of the usual classroom activities.

STRINGS Social Skills Program

The 'STRINGS' program assists with social skills teaching and provides children with positive values for life.

The ‘STRINGS’ Program evolved from and M&M Pathways training and development program and is a whole school Student Welfare program designed for the specific needs of the Gowrie Primary School community. The program assists with social skills teaching and provides children with positive values for life. The purpose of the program is to give students skills to enable them to make positive choices and to recognise the consequences of those choices. The title ‘Strings’ is an acronym which represents the following values:

S - Safe Play

T - Teamwork

R - Resilience

I - Improvement

N - Never Give Up

G - Growth Diary

S - Self Belief

At Gowrie we recognise the importance of positive behaviour choices. Along with STRINGS, the Bounce Back program promotes positive values as well.

Clubs

The aim of the Clubs program is to support the schools Bounce Back program by developing positive teacher and child relationships across the school, provide children with enrichment learning opportunities and to broaden their depth of knowledge and their life long learning skills.

On Friday afternoon from 2-3 o’clock a Clubs program operates at Gowrie. Children from years 1-6 choose a club they are interested in doing for 3 consecutive weeks. Teachers plan activities they have expertise in.

Some activities are: cooking, golf skills, Oz Tag, drama, pottery, screen printing, dancing, sketching, guitar lessons and computer research.

Student Representative Council (SRC)

Children are encouraged to take and active role in the life of the school. Each term, two children out of each class from Year 1 to Year 6 and elected to Student Council. The Council plans and conducts activities to raise funds for charities and offers suggestions on behalf of the total student body.

Library Program

The library program involves all grades from preschool to year 6. Regular lessons are timetabled for all classes when weekly borrowing takes place.

The library program involves all grades from preschool to year 6. Regular lessons are timetabled for all classes when weekly borrowing takes place. Borrowing is greatly encouraged in accordance with the developmental stage and interests of each child. The Library is regularly updated with new and interesting books for all age groups. The Library provides a wide range of literature, both fiction and non-fiction, suitable for all students from Preschool to Year 6.

The school recognises that the development of literacy is a life-long process. The role of the school is to continue the language learning begun before school entry and to provide opportunities for all students to become lovers of literature. Our Library uses a computer cataloguing system and all students are trained to utilise the computer facilities for borrowing and reaching work.

The Library is a popular place and is regarded as a whole school community resource centre. It is open at lunch time and children are able to read books and magazines, write, draw, play chess and other board games, listen to stories, do craft, use the computers, complete homework or research tasks and return or borrow books.

THRASS Program

THRASS (Teaching Handwriting Reading and Spelling Skills)

Gowrie Primary teachers use a phonics based literacy tool called THRASS which makes the learning of English clearer for children. Children are taught how to use THRASS charts to make informed, independent and accurate spelling attempts when writing and to improve their word skills when reading.

Recognition Ceremony

On Friday 13th August, Lyneham primary hosted an official Recognition Ceremony for our new building. It was an historic occasion in the life of our school. We were pleased to share this event with special guests including Senator Kate Lundy, Mr Bob McMullan, Minister Andrew Barr, Mr Stan Melville (past Principal), representatives of GE Shaw (the construction company), Jeremy Mather (our architect from May Russell Architects) , our community leaders David Vernon (Board Chair), Rachael Dash (Preschool Association President), Patrick Roche (P&C President) and many other community members and friends of our school. The Ceremony included speeches, a performance by our wonderful Lyneham Singers and a magical cake cutting moment! Harley (Kinder), Jessie (Year 2) and Min-Seo (Year 2) were selected from a ‘hat draw’ of all the children, to cut the cake with the help of some of our special guests.

first day of Kindergarten

In February 2011, Heath begins his first day of Kindergarten at Lyneham Primary School. He is accompanied by his mother Janine, big brother Damon and little sister Zali.

selected by our local IGA Supermarket to receive a financial donation for school programs

We have been very fortunate to have been selected by our local IGA Supermarket to receive a very generous financial donation for school programs. This money will be used to support the resourcing of our quality science programs at Lyneham and to provide equipment and activities to support engaging play programmes and student wellbeing. We thank David from our local IGA who presented a cheque to Fran Dawning our Principal on March 4th 2011.

Black and White Day

On March 4th 2011, Year 6 students Tayla and Lucy, organised a black and white day to raise funds for charity to provide support for those involved with the earthquake in Christchurch.

5&6 Camp

During the second week of March 2011, Year 5 and 6 students with their teachers spent three beautiful days at Tathra Beach on the Sapphire Coast of Australia. Part of their camp program involved the development of surf safety skills.

P&C’s 2011 Ride-a-thon

The sun shone brightly for the P&C’s 2011 Ride-a-thon at the end of last term. The children and teachers rode a bike or scooter around the 1.8km route to the bells, whistles, cheers and bubbles of parent and carer volunteers. Those who didn’t ride, walked or skipped around the oval to join in the fun. Everyone was rewarded with free fruit and frozen fruit sticks and a cheap sausage sandwich at the end of the event. The P&C’s catering included vegetarian, gluten free and halal sausage options so hopefully no one missed out. Twenty four lucky children also went home with a great prize.

Parent/carer Literacy and Numeracy Workshops

On Wednesday 27th July, many parents and carers from the Kindergarten area of the school enjoyed participating in Literacy and Numeracy information workshops presented by our current Kindergarten teachers Ellen, Kalie and Sarah. Read on and count on!

Lyneham primary Step into the Limelight (again) !

55 children from Year 3 to Year 6 are singing as part of the primary massed choir for Step into the Limelight 2011. Lyneham Primary is very proud that a scene from their award winning 2009 story-dance titled “Just One Little Word…” has been used as part of the limelight 2011 promotional poster series. Break a leg, chookers!

Children in Kindergarten celebrated their first 100 days at school

Last week, the children in Kindergarten celebrated their first 100 days at school. Different types of ‘100’ activities were completed throughout the day! The school’s wonderfully energetic P&C also hosted a celebratory sausage sizzle for the whole school community to enjoy!

‘Jeans for Genes’ day

Last Friday, Grace, Sophie and Abbey (all in Year 6), led the whole school community in supporting a ‘Jeans for Genes’ day to raise money for the Children’s Medical Research Institute.

Lyneham Singers at Parliament House

Yesterday, the Lyneham Singers sang some of the choral music a cappella at Parliament House.

They were invited to sing by the Department of Immigration and Citizenship at a ceremony to launch the Australian Multicultural Council. The Lyneham Singers were very proud to sing to Prime Minister Julia Gillard and pleased to meet with her after the official events….Chris Bowen, Minister for Immigration & Citizenship and Senator Kate Lundy, Parliamentary Secretary for Immigration and Multicultural Affairs were also in attendance...Oh Happy Days!

Book Week 2011 activities

Connor (Year 6) and Gomez (Year 1) spent some time together celebrating Book Week 2011.

Over the past week, Lyneham Primary teachers and children have been celebrating Book Week 2011 by participating in a range of activities including dressing up using the 2011 Book Week theme 'One World Many Stories' and participating in multi age literacy groups last Tuesday.

Kate wins ACT Rostrum Grand Final

Kate was one of eight grand-finalists competing to become ACT Rostrum Champion for 2011 at Hawker College last week.

Shane Rattenbury, Patron of Rostrum ACT, sponsors from the Commonwealth Bank, Rostrum ACT executives and many interested parents and friends made up the audience for the big event. All the speeches were outstanding, some insightful, some provocative or persuasive amd some very funny. Kate's speech was called "My Hero Is..." Kate told the audience all about her Scout Leader, Graham. Congratulations Kate!

Caitlin (Year 5) named ACT Irish Dancing Champion

Caitlin's latest win makes her the ACT State Champion for 10 year old girls - state champion is a title she has won for the last three years! Caitlin now travels to the Gold Coast to compete on a national level where she will perform in a section of over one hundred girls. Caitlin's goal is to be named as part of the 'top ten' at nationals. Chookers Caitlin!

Ice Cream - A Screaming Success!

Perrin (Year 2), Mark (Year 4) and Harper (Year 2) planned and hosted a fundraising ice cream stall last Thursday to purchase some additional play equipment for the junior playground.

With the $260.13 profit, they have placed an order for two traffic lights for the junior playground tricycle track and a wooden train set for the school's break time quiet area. Thank you Perrin, Mark and Harper for the community leadership skills you have displayed!

Cate Wins 3rd Place !

Cate's class (Year 3/2 Fantastic Fusion), have been learning about crystals as part of their integrated unit of inquiry. Some of the children entered the Royal Australian chemical Institute's Crystal Growing Competition hosted by the University of Canberra.

Cate (Year 2) entered the K-3 section where the judges looked for the size, shape and clarity of the crystal. Cate actually grew two crystals - one suspended and the other on the base of the container in a solution. The size of the crystal had to be recorded over a five week period. Cate was pleased to win 'third place' in her section and the other members of Year 3/2 Fantastic Fusion received a 'highly commended award' for Lyneham Primary School. Fiona, their classroom teacher is very proud of the results.

2011 Corroboree Park Cluster Celebration

On Thursday 22nd September, Tayla, Ysabel, Jye, Ashton, Connor, Yullara and Kaylarnie joined other children from our school cluster at Corroboree Park to celebrate the third year of our Aboriginal and Torres Strait Islander Agreement.

Guest speaker, Matilda House, invited the children to admire and sit on her 'possum cloak'. The children enjoyed a day of activities, music and refreshments.

Music:Count Us In 2011

On the first day of September, some of the Lyneham Singers were streamed live on the Internet participating in the national simultaneous singing event Music:Count Us In. This is Lyneham Primary's fifth year of participation in this singing activity.

We are told by our 'loyal web watchers' that the Lyneham Singers were part of many shots during the live stream. Four Lyneham Singers, Jake, Jye, Sophie and Isabella, were also interviewed following the event... with Jake being filmed saying "music lifts your spirits and brings you confidence!"

Callum awarded 'Under 11's Diver of the Year'

Callum from Year 6 (pictured with Olympic Gold Medallist Mathew Mitcham) recently received 1st Place for the Under 11's Diver of the Year!

Callum, and his sister Rhiannon (Year 4), have also recently qualified to compete in the 2012 Australian Age Nationals in the 1 metre springboard competition event! Dive on!

Jeffrey to be awarded University Medal!

Jeffrey in Year 3 (pictured here with his father Weifa and Fran our Principal), achieved so highly in the University of NSW English Competition this year that he will travel to Sydney to be awarded a medal. Congratulations Jeffrey!

Lyneham Primary wins 2011 ACT Primary Schools Orienteering Championships

On November 17th, 160 Year 4, 5 and 6 students represented our school at the '2011 ACT Primary Schools Orienteering Championships' at Weston Park. Claire and Clare (Year 6), Sian and Ruby-Rose (Year 5), Maka-Moi, Alice, Jordan, Caitlin and Angus (all in Year 4) won medals in their age sections and Lyneham Primary was named as the overall winning school of the competition....Yeh!

Bandstravaganza! School of Music, ANU

On Wednesday evening the Year 6 Band played on the Llewellyn Hall stage at ANU to a full house!

Lyneham Primary's Athletes

One of our teachers, Michael Chapman, and Claire in Year 6 are pictured here discussing some of their sporting feats...Michael won the Canberra Marathon in 2010, was placed second at the National Marathon Championships in 2011 and part of the winning ACT Sri Chinmoy 2011 team (he ran 20km!). Claire has recently competed at the National Primary Schools Athletics Championships in Darwin and was placed 7th in Long Jump and 13th in Discus and High Jump. Congratulations to you both!

Giving Back to the Community

Congratulations to Riley, Tahlia and Charley (all in Year 5) who collected 189 tombolas last week and held a lunchtime disco to support the ACT Community Living Project's fete on Saturday to celebrate International Day for People with a Disability. Riley, Tahlia and Charley are pictured here with Susie from CLP who collected the tombolas.

Pepper receives 'Prime Ministers Medal'!

We are very proud to announce that Pepper in Year 1 Eager Einstein's was the recipient of the 'Prime Ministers Medal' for a work of art she created during NAIDOC Week.

Year 6 Graduate!

Children in Year 6 enjoyed a proud day of festivities on Wednesday 14th December ending with a dinner/disco event. Pictured here is Elektra and Oliver cutting the Year 6 graduation cake proudly supported by their teachers... Lee, Nicole and Danielle!

Our Marvellous P&C!

One of our P&C's latest projects, installation of the Lyneham Primary 'visitor' bicycle rack, is nearing completion following the concrete slab being poured a couple of weeks ago. Many thanks to our resourceful, talented and tireless P&C team who are always improving the facilities and surroundings at our school - even during the summer holidays!

Ride and cycle on!

Kindergarten begins for 2012

Tyrell is pictured here happily starting his first day of Kindergarten with big sister Duena confidently assisting! Lyneham Primary School teachers welcomed approximately 52 Preschoolers, 45 Kinders and 35 new students from Years 1 to 6 during the first week of February...Oh Happy Days!

'Getting To Know You' Meetings 2012

It has been great to see so many families during this week's 'Getting To Know You' meetings. Our Wednesday late night meeting schedule has been tightly booked with many families choosing this option following their working day - pictured here are Michelle and Simon with their son Harrison.

Vive la cake!

A tour de force of Parents, Carers, Grandparents, professional bakers and keen home cooks have created a wonderful (creme de la creme) cake stall for our February Fair that starts at 3pm today. Pictured here are Tammy, Nerys, Lisa and Bev....bon appetit!

Cycling Extravaganza!

Prime Possum and a TV Crew from Prime Station visited Lyneham Primary School last week to interview some of our children about cycling to school. David (Year 4) is pictured here deep in thoughtful conversation.

Evan Wins a CAT Award!

Congratulations to Evan Kirby (a previous student of Lyneham Primary) who recently received a CAT (Canberra Area Talent) Award for his singing work in a production of Les Miserables last year. Evan began his singing at Lyneham Primary School as a member of 'The Lyneham Singers'! Evan hopes to study voice after he finishes his schooling, and is pictured here with our principal, Fran Dawning, at a special ceremony today to acknowledge his significant contribution to the Performing Arts. Sing On...

'Learning Snapshots' for parents and carers series begins for 2012

On Tuesday April 3rd, Many parents and carers from our school community spent time in their child's classroom participating in some of the activities their child completes every day as part of their English Curriculum learning. Pictured here are Julie (David and Aanya's Mum) and David (Ryan and Caitlin's Dad) experiencing some of the intricacies of learning to write using foundation printing.

Jessie Chan drops by to say hello

Jessie Chan, who played John Howard in our 2006 Wakakirri performance (1st Place ACT Finals) dropped by today to reconnect with his teachers and admire our school's dance studio. Jessie is currently studying a double unit in Dance as part of his Year 11 studies. Jessie is pictured here with the Wakakirri DVD of our winning performance in the dance studio. Dance on!

Lyneham Idol 2012

Maisy from Year 6, won the Lyneham Idol competition for 2012 during our recent Fair. Ten lessons of voice tuition donated by Bellchambers Music was presented to Maisy as part of her prize. Maisy is pictured here with vocal teacher Alysha Kramer who also conducts 'The Lyneham Singers'.

House Leaders for 2012 receive their badges

Last Thursday, the 2012 House Leaders received their House Leader Badges at a special assembly. Following the presentation, family members and invited guests joined the children for refreshments in the Arts Courtyard. Congratulations to Sian, Saami, Sam Z., Caitlin, Maisy, Ryan, Lauren, Reilly, Emma, Adam, Ellie and Thien.

Lyneham Singers sing their hearts out!

The Lyneham Singers sang the National Anthem and provided half time singing entertainment at the 'Canberra Gunners' basketball game last Saturday evening. Pictured here are soloists Astynn and Caitlin.

Tour de Lyneham 2012

Thank you to our wonderful P&C for organising our annual ride-a-thon on Thursday. The sun was warm and the children excited as they set off to ride around Lyneham Wetlands. Tour de ~~France~~ Lyneham was a wonderful day!

June Soiree

Many Lyneham Primary children participated in our Soiree last week. The children not only shared their musical talents with us...but also their performance skills! Jye from Year 4, not only hosted the evening, he also sang and played piano!

Student Council's winter spruce up!

Students from Lyneham Primary's School Council, recently identified a number of areas around the school that they wanted to brighten up...with a showy colourful spring theme!

100 Days at Kindergarten

Children in Kindergarten celebrated 100 days at school this week with a variety of '100' activities, a special assembly and a sausage sizzle hosted by members of the school's P&C Association. Pictured here is Rebecca from Kindergarten wearing her personally designed and made 100 Day hat! Rebecca's Grandmother Mila was very proud!

2012 National Year of Reading

Lyneham Primary's whole school mural to celebrate the 'National Year of Reading' is positioned proudly in our school's front foyer! Read on...!

Jeans for Genes Day

Thank you to Ava, Nikki and Angela who successfully organised and hosted a 'Jeans for Genes' Day at school to raise money and awareness of research into genetic disorders.

Lyneham's 50th Birthday Rose Garden Completed!

Thank you to Andrew Hellyer and Ross Burden (as well as Imogen, Aiden and Rhiannon) for planting out our golden rose garden to acknowledge Lyneham Primary's 50th birthday. This was a major legacy project that Lyneham Primary's Staff and P&C have been working towards finalising....just in time for spring!

Classroom 'Snapshots' series

Many families joined us last week to participate in the 'Classroom Snapshots' information evening for Term 3. Teachers guided our parents and carers in a range of integrated unit activities and philosophies.

Constable Kenny visits Lyneham!

Children in preschool were very excited to receive a visit from Constable Kenny and Stuart today.

External Validation Panel

Lyneham Primary School recently hosted Wendy Cave, Judy Egan and Belinda Love as members of the External Validation Panel

Market Day

Raoul and Paul dropped in to see Pira, Tara and Leila during our recent school Market Day. Every classroom and Year 5 and 6 children hosted the Market Day to raise money for the school's sponsor child, Alloys, from Cameroon.

London Olympics Medal Winner!

Year 4 and Year 1 received a vsit (with medal) from Karsten Fosterling who competed at the 2012 London Olympic Games! Pictured here is Karsten with Julie Pearson, David and Aanya.

AFTER SCHOOL CARE

Our program is held every afternoon in our School Hall. All staff are experienced and very caring. The program can be used on a permanent or casual basis. We operate Monday to Friday. For more information see the After School Care page under Our Community.

BUS SERVICES

ACTION buses provide school routes from Hackett and Downer to the school. Other routes service various suburbs in Belconnen and Gungahlin. All school buses run before and after school. A teacher supervises students at the bus assembly point in the afternoon. For details of the latest bus route information and times, please contact the school, or visit the ACTION website http://www.action.act.gov.au/school_services.html

COMMUNICATION

Parents are always welcome to visit the school. The main forms of formal communication from school to the home include:

the weekly newsletter each Thursday;
parent/teacher and teacher/parent interviews;
student-led conferences;
formal reporting;
P&C/School Board meetings and functions.

Parents are assured that communication is always made when a child's progress or behaviour indicates that this is necessary. Likewise, it is very important that parents contact the school whenever anything occurs in the home environment which might affect your child's work.

HEAD LICE

Head lice are extremely contagious but easily eradicated. Children with either eggs or live lice will be excluded from school until written evidence of treatment is produced. Please report any cases of head lice to the School Office. Further information is available on our Useful Documents page.

LEAVING THE SCHOOL PREMISES

If any child is required by parents to leave the school between 8.50am and 3.00pm the school must be notified, either by a signed and dated note or verbally to the class teacher. A parent or another adult is required to personally pick up children for such school absences. ALL students must be signed out of the school by using the sign out book near the front door.

LIBRARY

The Library/Resource Centre is operated by our Teacher Librarian. Children visit in class groups, small groups or individually for research and private borrowing. The Library is automated and children are taught how to search for a book using a computer. In addition to class visits, the Library is also open for children's use before school and during lunch times. Find out more on our Library page under Our School.

LUNCHES

We encourage you to provide a healthy nut-free recess snack and lunch for your child in a named lunch box. Please keep packaging and wraps to a minimum. A drink bottle filled with water is essential all year round and may be kept on the child’s desk. For more information about our Canteen, an alternative option for both recess snacks and lunch, please refer to the Canteen Menu on our Useful Documents page.

MEDICATION

Medication that students need to take during a school day should be clearly labelled and handed to the Front Office staff. A letter accompanying the medication should give permission for the school staff to administer the medication and state the child’s name, medication and dose and time/s for administering. The possible exception to this is an asthma “puffer” which may be kept by the student if appropriate.

All students who have an ongoing condition (eg asthma, diabetes, epilepsy) must have a treatment plan completed by parents and their GP and lodged at the school. Plan proformas are available from the Front Office.

NEWSLETTER

Every Thursday an informative Newsletter is published and uploaded to the home page of this website. This often raises educational issues such as Mathematics teaching, behaviour and multiculturalism and provides information on excursions, sport, P&C functions, canteen, After School Care, community events and environmental issues. Notices relating to excursions and other events requiring payment are often distributed through the newsletter. A link to the weekly newsletter is emailed home to families each Thursday, but a hard copy is available if required.

UNIFORM

The School Board endorses the wearing of a uniform as it is part of the school ethos of helping to create a sense of belonging and pride in the school and so engender a positive school spirit. Our school colours are navy, white and red.

New and second hand uniform pieces are available from the school uniform shop. Further details and photographs of the uniform can be found on the Uniform page in the Our Community section of this website. The most recent uniform shop price list is on the Useful Documents page

SPORTS HOUSES

Students are allocated to a 'House' for special events and sporting carnivals and remain in this house throughout their primary years. Our houses are named after Australian birds using an Aboriginal dialect from the local area. These houses are: GALU (blue crane) – Blue; MULLEUN (eagle hawk) – Brown; BUNDULUK (eastern rosella) – Red; KARRUGANG (magpie) – Black.

Pikelets

Equipment:

Measuring cups
Measuring spoons
Large bowl
Small bowl
Fork
Whisk
Frying pan
Tablespoon
Spoon
Egg slice
Serving plate

Ingredients:

1 cup self-raising flour
1 tablespoon sugar
1 cup milk
1 egg
4 small cubes butter

Making the batter

• Put the flour and sugar into the large bowl.

• Crack the egg into the small bowl and beat with a fork to mix the white and the yolk together.

• Tip the egg into the large bowl and add the milk.

• Mix all the ingredients together with the whisk until the mixture is smooth, with no lumps.

• Put the bowl on the bench and clean up everything else.

Cooking the pikelets

• Put the frying pan onto a hotplate and turn on that hotplate to 4.

• Use the spoon to add one cube of butter to the pan.

• When the butter is melted and starts to bubble spread it around the pan with the egg slice.

• Using the tablespoon, drop spoonfuls of batter into the pan, leaving space between them.

• When bubbles start to appear in the pikelets, use the egg slice to turn them over. Cook for about one minute then use the egg slice to lift them onto the plate.

• Continue cooking until all batter is used up. If the pikelets start to stick to the pan, add another cube of butter and wait till it melts.

• When you have finished cooking, turn off the hotplate and clean up.

eggs about 25

Pizza Dough

Equipment	Ingredients
Measuring cups Measuring spoons Large bowl Small bowl Fork Scales	1/2 cup lukewarm water 2 teaspoons instant yeast 1/2 teaspoon sugar 2 teaspoons olive oil 200g hard flour 1/2 teaspoon salt

Put the water, yeast and sugar into a small bowl, mix with a fork and leave for 5-10 minutes until the mixture looks frothy.

Add 2 teaspoons of oil to the yeast mixture and mix well with the fork

Put the large bowl onto the scales and turn scales on

Add spoonfuls of flour to the bowl until you get the right weight

Take the bowl off the scales, add the salt and tip the yeast mixture into the large bowl

Using clean hands, mix the yeast mixture into the flour until it is all combined

When the dough stays together in a lump, knead the dough in the bowl or on the bench by pushing the palm of your hand firmly into the dough, then fold the dough in half and push it down again. If the dough sticks to your hand or the bench, sprinkle a bit of flour on the dough.

Continue kneading for about 10 minutes until the dough is smooth and feels a bit springy.

Cover the bowl with plastic film and leave in a warm place till it has doubled in size (about an hour).

‘Knock back’ the dough by pushing it down in the bowl then cover and leave again for about 20 minutes.

The dough is now ready to use, follow the pizza recipe to make pizzas with the dough.

One large or 2 medium pizzas, enough for 25 tastes

Pizza Sauce

Equipment	Ingredients
Scales Large knife Cutting board Mini food processor Measuring cups Pastry brush Measuring spoons Roasting tray Large spoon	1.5kg tomatoes 1 onion 1/3 cup olive oil 1/2 teaspoon salt Pepper 1 teaspoon sugar 1 sprig thyme 1 sprig oregano

Turn oven on to 1500
Put a large bowl on the scales, zero the scales and add tomatoes until you reach the right weight
Pull off the stems, and put stems in the chook bin
Ask an adult to peel the onion and cut it into quarters
Put the onion in the mini food processor and turn on for a few seconds until the onion is in small pieces
Drizzle some of the oil around the bottom of the roasting tray and spread with the pastry brush
Add the onions to the tray and spread out
Squash the tomatoes over the tray with your clean hands and add them to the tray
Grind some pepper over the tomatoes and sprinkle on the salt and sugar
Pull the leaves off the oregano and thyme and sprinkle them over the tomatoes
Pour the rest of the oil over the tomatoes and mix everything together using the large spoon
Wearing oven mitts, put the tray into the oven
The tomatoes need to cook for at least 2 hours until any water has evaporated and the tomatoes have gone a bit darker, so the next class or an adult will get them out and blend them in the food processor
Clean up

tomatoes, herbs 2 Cups

Pizza - Rosemary

Equipment	Ingredients
Measuring cups Teaspoon Rolling pin 2 baking trays Mezzaluna Pastry brush Curring board Pizza cutter 4 serving plates	1 batch pizza dough 1/4 cup plain flour 3 sprigs rosemary (as long as your hand) 2 teaspoons Murray River salt flakes 2 teaspoons olive oil

Turn on oven to 200.
Sprinkle 1 teaspoon of flour over each baking tray. With a clean hand, spread the flour evenly over the tray.
Divide the dough into 2 even pieces
Place one piece of dough in the middle of one baking tray. Sprinkle the dough with a bit of flour. Flatten the dough with your clean hand.
Use the rolling pin to roll out the dough. Start each roll in the middle and push out to the edges. Keep rolling until the dough is almost as thin as the tray, and almost as big as the tray.
If the rolling pin won’t fit in the tray, roll on a floured bench.
Repeat for the other piece of dough.
Hold each rosemary sprig at the top with one hand and strip the leaves off with the other hand.
Use the mezzaluna to finely chop the rosemary leaves
Add the salt flakes to the mezzaluna and continue chopping to combine the salt and rosemary
Drizzle 1 teaspoon of oil over each pizza and with a clean hand or pastry brush, spread the oil evenly over the pizza.
Sprinkle ½ of the salt mixture evenly over each pizza and with a clean hand, lightly press down.
Wearing oven mitts, put the tray into the oven on the top shelf.
After 10 minutes, ask an adult to help you check if the pizza is brown around the edges.
If the pizza is ready, ask an adult to take the pizza out of the oven and slide it onto a cutting board. The hot tray goes on top of the stove to cool down.
Use the pizza cutter to cut each pizza into about 16 pieces.
Divide the pizza pieces evenly between 4 serving plates.

rosemary 1 large or 2 small pizzas, enough for 25 tastes

Pizza - Margherita

Equipment	Ingredients
Measuring cups Measuring spoons Rolling pin 2 baking trays Grater Spoon Cutting board Pizza cutter 4 serving plates	1 batch pizza dough 1/4 cup plain flour 4 tablespoons pizza sauce 100g mozzarella cheese 8 basil leaves

Turn on oven to 200 degrees.
Sprinkle 1 teaspoon of flour over each baking tray. With a clean hand, spread the flour evenly over the tray.
Divide the dough into 2 even pieces
Place one piece of dough in the middle of one baking tray. Sprinkle the dough with a bit of flour. Flatten the dough with your clean hand.
Use the rolling pin to roll out the dough. Start each roll in the middle and push out to the edges. Keep rolling until the dough is almost as thin as the tray, and almost as big as the tray.
If the rolling pin won’t fit in the tray, roll on a floured bench.
Repeat for the other piece of dough.
Spread 2 tablespoons of pizza sauce over each pizza.
Slice the mozzarella using the slicer on the side of the grater.
Spread the cheese evenly over both pizzas.
Tear the basil leaves and sprinkle them over the pizzas.
Wearing oven mitts, put the trays into the oven on the top shelf.
After 10 minutes, ask an adult to help you check if the pizza is brown around the edges.
If the pizza is ready, ask an adult to take the pizza out of the oven and slide it onto a cutting board. The hot tray goes on top of the stove to cool down.
Use the pizza cutter to cut each pizza into about 16 pieces.
Divide the pizza pieces evenly between 4 serving plates.

tomatoes (in pizza sauce) 1 large or 2 medium pizzas, enough for 25 tastes

Salad of the Imagination

Equipment	Ingredients
Large bowl Medium bowl Measuring cups 4 Salad bowls Chopping board Lemon juicer Salad servers Large knife 2 clean tea towels Measuring spoons Whisk	Large bowl of mixed lettuce leaves Medium bowl of mixed small leaves and flowers (mizuna, beetroot leaves, pea shoots etc) 2 apples 2 tablespoons herb vinegar 1 teaspoon dijon mustard 150 ml olive oil Juice of 1/2 lemon

Salad

Pick salad leaves from garden

Fill one sink with cold water, and tip all the leaves into the bowl and gently swish around.

Lay the tea towels on the bench.

Lift each leaf out of the water and check that it is clean. Gently flick the water off, tear any tough stalks off, and tear large leaves into smaller pieces.

Place the clean leaves on a tea towel. When each towel is covered in a single layer of leaves, gently roll the towel into a log and leave until you have finished washing all the leaves.

Wash the apples and with adult help cut into match sticks (this is called julienne)

Divide the leaves and apples between the 4 salad bowls. Pour ¼ of the dressing over each bowl. Use the salad servers to gently combine all ingredients.

Dressing

Add all of the ingredients to a medium bowl and whisk until well blended.

Use a teaspoon to taste the dressing and add more lemon juice, vinegar or mustard if you think it needs it.

salad leaves, herbs, pumpkin seeds 20 in the classroom, 6 at home

Risotto - Gai Lan

Equipment

Ingredients

2 Medium pots

Teaspoon

Measuring cup

Whisk

Cutting board

Large knife

Mini food processor

Large pot

Tablespoon

Wooden spoon

Soup ladle

Lemon juicer

Steamer

1 brown onion

2 tablespoons olive oil

6 cups water

6 teaspoons vegetable stock powder

2 tablespoons soy sauce

2 cups Arborio rice

Bunch gai lan (leaves and heads)

1 lemon

What to do:

Add water, stock powder and soy sauce to the medium pot, mix with a whisk to combine, place on small hotplate and turn hotplate onto 3.

Add the oil to the large pot, put onto a large hotplate and turn hotplate to 3.

Ask an adult to peel the onion and cut it into quarters.

Put the onion in the mini food processor and turn on for a few seconds until the onion is in small pieces. Put the onion into the large pot. Use a small spatula to scrape the onion out of the processor.

Stir the onion with the wooden spoon and cook until it changes colour to pale yellow. Add the rice to the large pot and stir with the wooden spoon until all the rice is coated in oil.

With an adult watching, use the soup ladle to add spoonfuls of hot stock to the rice. Stir well after each spoonful.

Keep adding more stock when the rice has absorbed it.

After about 15 minutes test if the rice is cooked by using a teaspoon to taste it. If the rice is still crunchy in the middle, keep adding more stock. When the rice is cooked turn both hotplates off and move the pot to a cutting board on the bench.

Juice the lemon and add the juice and the steamed gai lan to the risotto and gently mix well with the wooden spoon to combine.

Divide the risotto between 4 serving dishes and place a serving spoon in each dish.

gai lan (Chinese broccoli) 20 in the classroom, 6 at home

Kolkaslaw

Equipment

Ingredients

2 clean dry tea towels

Chopping board

Rubber mat

Large knife

Large bowl

Grater

Small bowl

Food processor

Measuring cup

Tablespoon

Teaspoon

4 Serving bowls

4 sets salad servers or tongs

Kohlrabi leaves

Kale leaves

Cabbage leaves

1 carrot

1 beetroot

Mayonnaise Dressing

2 egg yolks

2 tablespoons cider vinegar

2 teaspoons honey

100ml Olive oil

Salad

Fill one sink with cold water, and tip all the leaves into the bowl and gently swish around.

Lay the tea towels on the bench.

Lift each leaf out of the water and check that it is clean. Gently flick the water off and place the clean leaves on a tea towel. When each towel is covered in a single layer of leaves, gently roll the towel into a log and leave until you have finished washing all the leaves.

Place the cutting board on the table on the rubber mat. Please the large knife beside the cutting board.

Make a pile of about 6 leaves with a big leaf on the bottom. Roll the leaves into a tight log.

With an adult watching you, slice the log into thin slices, keeping your ‘holding’ fingers well back from the knife. This is called shredding. Put the shredded leaves into the large bowl.

Wash the carrot and beetroot under the tap and ask an adult to trim the end of the beetroot with a knife.

Grate the carrot and beetroot, including the skin, using the large holes on the grater. Hold onto the top (leave end) of the carrot or beetroot so that you don’t grate your fingers.

Put the grated vegetables into the large bowl. Pour over the dressing and gently mix with the salad servers or tongs.

Divide the salad evenly between the 4 serving bowls and put a set of salad servers or tongs with each bowl.

Dressing

Separate the eggs by cracking over a small bowl and tipping the egg back and forth between the two half shells so that the yolk is caught in one shell and the white drops into the bowl. Keep the whites for another recipe. Put the yolk into the food processor.

Add the vinegar and honey to the food processor and turn on until they are well combined.

While the motor is still running, add the oil in a thin steady stream down the chute.

Use a teaspoon to taste the dressing and add a bit more vinegar or honey if you think it needs it.

salad leaves, eggs 20 in the classroom. 6 at home

Pizza - Preparing Roast Pumpkin & Red Onion

Equipment

Ingredients

Baking tray

Rubber mat

Cutting board

Large knife (called cook’s knife)

Mini food processor

Small spatula

Large bowl

Big spoon

Measuring cup (¼ cup)

½ teaspoon

Egg slice

Small knife

600g pumpkin (weight with skin and seeds)

1 red onion

¼ cup olive oil

½ teaspoon salt

Pepper (from pepper grinder)

Turn on oven to 1800 and place the baking tray on the top shelf.
Place the cutting board on top of the rubber mat on the bench (the rubber mat stops the cutting from slipping on the bench)
Ask an adult to peel and skin the pumpkin and cut into large chunks.
Place a chunk of pumpkin with its flattest side down on the cutting board.
Keeping your ‘holding’ hand well back from the knife and with the fingers curled away from the knife cut the pumpkin into slices as thick as your thumb.
Place each slice down flat on the cutting board and cut the slice into strips as wide as your thumb.
Cut each strip into cubes and Put the cubes of pumpkin into the large bowl.
Ask an adult to peel the onion and cut it into quarters.
Put the onion in the mini food processor and turn on for a few seconds until the onion is in small pieces. Add the onion to the large bowl. Use a small spatula to scrape the onion out of the processor.
Add the oil and salt to the bowl and 8 grinds of pepper.
Use the large spoon to mix all the ingredients together. Lift spoonfuls from the bottom and tip over at the top until the pumpkin in well coated with oil.
Wearing oven mitts, take the hot baking tray out of the oven and place it on top of the stove.
With an adult helping, wear oven mitts to tip the contents of the bowl into the baking tray and spread out evenly with a spatula. (the oven mitts are in case your hands bump the sides of the hot tray).
Bake for 20 mins then wearing oven mitts and with an adult helping, take the tray out of the oven and place it on top of the stove.
Still wearing oven mitts, use the egg slice to carefully turn the pumpkin over so that the browned sides are at the top, then put the tray back in the oven for 30 mins.
With an adult helping, test if the pumpkin is ready by piercing a piece of pumpkin with the point of a small knife. When the pumpkin is cooked the knife will go in easily.

pumpkin, red onion about 1 - 2 cups

Pizza - Pumpkin and Fetta

Equipment

Ingredients

Teaspoon

Measuring cup (¼ cup)

Rolling pin

Large baking tray

Spatula

Small bowl

Scales

Mezzaluna

Cutting board

Pizza cutter

4 serving plates

1 batch pizza dough

¼ cup plain flour

½ cup roast pumpkin & red onion (see separate recipe for preparation)

50g fetta

4 sage leaves

Turn on oven to 200⁰.
Sprinkle 1 teaspoon of flour over the baking tray. With a clean hand, spread the flour evenly over the tray.
Place the dough in the middle of the tray. Sprinkle the dough with a bit of flour. Flatten the dough with your clean hand.
Use the rolling pin to roll out the dough. Start each roll in the middle and push out to the edges. Keep rolling until the dough is as big as the tray.
Spread the pumpkin and onion mixture evenly over the pizza with a spatula.
Weigh the fetta on the scales then crumble the fetta into a small bowl then sprinkle evenly over the pizza.
Chop the sage leaves with the mezzaluna – don’t make them too small.
Sprinkle the sage leaves over the pizza.
Wearing oven mitts, put the tray into the oven on the top shelf.
After 10 minutes, ask an adult to help you check if the pizza is brown around the edges.
If the pizza is ready, ask an adult to take the pizza out of the oven and slide it onto a cutting board. The hot tray goes on top of the stove to cool down.
Use the pizza cutter to cut the pizza into about 16 pieces.
Divide the pizza pieces evenly between 4 serving plates.

sage one large or 2 medium pizzas, enough for 25 tastes

Our Kitchen's up and running!

Welcome to the Majura Primary School Kitchen!

We are the ACT Demonstration School for the Stephanie Alexander Kitchen Garden Program. Each fortnight, all of the children from year 3 to year 6 spend 45 minutes in the large and productive vegetable garden and 90 minutes in the purpose built kitchen and dining room. I’m the kitchen specialist, so I’m going to tell you a bit about the magic that’s been happening.

We’ve been running kitchen classes all term now, so we’re up to the 3rd cycle. In their first session the kids got to explore the kitchen and make a batch of pikelets. Each class were fascinated by different things, but the most popular items were the pasta machines and the fly swats! In their 2nd session we went straight to full production – 4 groups making 4 different dishes at the same time, then washing up, then sharing the food in the dining room. They were amazing! The first menu was rosemary pizza, margherita pizza, and salad of the imagination. 5 out of 10 classes met the salad challenge – not a leaf left in any bowl – and we’re talking about a serious salad with rocket, kale and many other greens with a vinaigrette dressing. There was not a crumb left of any pizza in any class, and I chose to ignore some plate licking! It’s hard to explain the amazing feeling of watching groups of 20 children, some as young as 7, kneading and rolling dough, chopping herbs with a mezzaluna, tasting and adjusting dressing with minimal supervision.

Then onto the cleaning…the children are (mostly) very enthusiastic about cleaning, mainly due to the novelty value! They are quickly learning how to use a broom (that you don’t just wander around the room with it), how to wipe a bench, and that washing up is a bit more than swishing the plate in some water. They wash up twice in each class, once after the cooking and once after eating so they are quickly getting the hang of it and realising that when you work as a team, it’s sooo much more efficient! Now we are into the 3rd cycle and the menu is roast pumpkin and fetta pizza, gai lan (chinese broccoli) risotto, and kolkaslaw, a salad of shredded kohlrabi and kale with grated carrot and beetroot. Once again the kids have stepped up incredibly and so far we have had 4 fabulous meals.

In a year 3/4 class, we where short of an adult helper, so the pizza group worked completely unsupervised and did an amazing job turning out 2 fabulous pizzas. The most popular dish, in a close race, has been the risotto, with kids really noticing the lemon juice. They also love the gorgeous colour of the salad from the beetroot. In this menu there is lots of chopping, which they have been very excited about, as well as making egg mayonnaise in the food processor. We are teaching safe knife skills and they are really getting the hang of it. There is amazing teamwork happening, with some of the year 5 and 6 kids showing incredible leadership skills – some days I can just stand back and watch it all happening like a well oiled, noisy, chaotic, productive machine!

There are fabulous quotes in every class. Some of my favourites are: (from a Yr 6 boy) “kitchen’s the best subject EVER in my whole 7 years at school. I just wish I was back in Yr 3 so I could do it for the whole 4 years” “this pizza’s better than Dominos” “I wish this was the canteen” “I don’t eat vegetables at home but I just ate the salad and it’s yummy” “who wants the last bit of salad? Me! Me! Me!” “the eating’s good but my favourite bit is the cooking and the cleaning up, it really makes me feel good” (while making the salad dressing, and not very keen about it at first) “I’ve tasted it, and I think it needs a bit more Dijon mustard” “you can really taste the Murray River salt” on a pizza topped with just finely chopped rosemary and salt “this is FUN” If you are interested in any of our recipes, they are all on the Majura School website, under the kitchen garden tab.

Spinach Triangles

Equipment

Ingredients

(filling)

Large pot

Tablespoon

Wooden spoon

Tongs

Cutting board

Food processor

Small grater (with rough spikes)

Medium bowl

Spatula

(rolls)

2 baking trays

Cutting board

Sharp knife

Teaspoon (from cutlery drawer)

Pastry brush

Small dish

Spatula

4 serving plates

(filling)

Medium bowl of spinach or silverbeet leaves, rinsed

1 onion, finely chopped

100g fetta

1 tablespoon olive oil

1 egg

50g parmesan

Black pepper (grinder)

Whole nutmeg

(rolls)

8 sheets filo pastry

½ cup olive oil

Making the filling

Put the large pot onto a large hotplate and turn hotplate to 4

Add oil to pot and then add the onion. Stir the onion with the wooden spoon till it starts to turn yellow.

Add all the leaves to the pot and put the lid on.

Ask an adult to turn the leaves over with the tongs every couple of minutes until they are all wilted down.

Turn off the hotplate and place the cutting board on the bench beside the food processor.

Wearing oven mitts (only if the pot handles are hot) move the pot onto the cutting board.

Use the tongs to put everything from the pot into the food processor.

Add the egg and the fetta to the food processor.

Grate the parmesan cheese on a small hole grater and add to the food processor.

Grind 4 grinds of pepper into the food processor.

Grate the nutmeg on the rough side of a grater about 12 times into the food processor.

Turn the food processor on and blend until it looks like a smooth paste.

Tip into a medium bowl and scrape out the food processor with a spatula. Cover the bowl in plastic wrap until it is needed.

Making the triangles

Turn on the oven to 180⁰.

Pour some of the oil into the small dish.

Using the pastry brush, paint the trays with a thin layer of oil.

Place the filo sheets on a large cutting board and ask an adult to cut longways into 3 strips.

Keep the pastry covered with a slightly damp teatowel when you are not using it.

Take a strip of pastry and place it on a clean bench with the short end close to you. Paint the pastry with a thin layer of oil.

Place a heaped teaspoon of filling in the middle of one end of the pastry strip but not touching the edges.

Pick up one corner of the pastry and fold it across the pastry to form a triangle.

Pick up the corner of the triangle and fold it over the straight edge to form another triangle.

Keep folding the triangles over each other until you get to the other end of the pastry sheet.

Place the triangle on the tray and paint the top of it with oil.

Keep going until all the pastry and filling have been used up.

Wearing oven mitts, place the trays in the oven and cook for 20mins.

Wearing oven mitts, take the trays out and put them on top of the stove.

Using an egg slice, lift the triangles onto 4 serving plates.

spinach, sage 20 in the classroom, 6 at home

Risotto - Pumpkin

Equipment

Ingredients

Medium pot

Teaspoon

Measuring cup

Whisk

Large pot

Tablespoon

Wooden spoon

Soup ladle

Grater (with small holes)

Mezzaluna

1 brown onion, finely chopped

2 cloves garlic, crushed

2 tablespoons olive oil

7 cups water

7 teaspoons vegetable stock powder

1¾ cups Arborio rice

2 cups pumpkin (in 1cm cubes)

½ cup grated parmesan cheese

8 sage leaves

Add water and stock powder to the medium pot, mix with a whisk to combine, place on small hotplate and turn hotplate onto 3.

Add the oil to the large pot, put onto a large hotplate and turn hotplate to 3.

Add the onion and pumpkin to the large pot and stir with the wooden spoon and cook until the onion changes colour to pale yellow.

Add the rice to the large pot and stir with the wooden spoon until all the rice is coated in oil.

With an adult watching, use the soup ladle to add 6 spoonfuls of hot stock to the rice and stir well.

Keep adding more stock when there are no puddles of stock in the rice pot and stir well.

Make sure you keep scraping all over the bottom of the pot so the rice doesn’t stick.

While the rice is cooking, grate the cheese with a small-holed grater, and finely chop the sage leaves with the Mezzaluna.

After about 15 minutes test if the rice is cooked by using a teaspoon to taste it. If the rice is still crunchy in the middle, keep adding more stock. When the rice is cooked turn both hotplates off.

Add the grated cheese and chopped sage to the risotto and gently mix well with the wooden spoon to combine.

Divide the risotto between 4 serving dishes and place a serving spoon in each dish.

pumpkin, sage 20 in the classroom, 6 at home

MIzuna, Beetroot and Fetta Salad

Equipment

Ingredients

Large bowl

Scissors

Tea towels

4 serving plates

Small sharp knife

Cutting board

Grater

Small bowl

Tablespoon

Teaspoon

4 sets tongs

Large bowl of mizuna leaves

1 beetroot

100g fetta

4 tablespoons olive oil

4 teaspoons balsamic vinegar

Go to the mizuna bed in the garden and use the scissors to snip the leaves off close to the base of the plant.

Fill one sink with cold water, and tip all the leaves into the bowl and gently swish around.

Lift each leaf out of the water and check that it is clean. Gently flick the water off and pat dry with a tea towel. (You need to keep moving with this bit to get it all done in time!)

Divide the dried mizuna over the 4 serving plates and arrange in a flat layer on each plate.

Wash the beetroot very well under the tap, if it is very dirty scrub with a scourer.

Ask an adult to trim off the pointy end of the beetroot using the small knife and cutting board.

Resting the grater on the cutting board, grate the beetroot, including the skin, using the large holes on the grater. Hold onto the top (leaf end) of the beetroot so that you don’t grate your fingers.

Sprinkle the grated beetroot evenly over the mizuna on the 4 plates.

Crumble the fetta into the small bowl, then sprinkle the crumbled fetta evenly over the mizuna on the 4 plates.

Drizzle 1 tablespoon of oil and 1 teaspoon of balsamic vinegar evenly over each salad.

Place a set of tongs beside each salad.

mizuna, beetroot 20 in the classroom, 6 at home

Term 3 has come so quickly!

Doesn’t time fly – we’re already in Term 3. We have just finished our 4^th menu, and it was the most popular one so far.

We made pumpkin risotto, spinach triangles and a mizuna, fetta and beetroot salad. The spinach triangles barely had time to hit the plate before they disappeared, and there was a bit of maths going on to share out the extras. The pumpkin risotto was also declared very yummy, flavoured with parmesan and herbs – sometimes sage and sometimes rosemary and oregano. The students noticed how different this risotto tasted from the last one we made with broccoli and lemon. It converted many children who were previously not fans of pumpkin and once again I chose to ignore some plate licking! There certainly wasn’t any leftover.

The salad was another revelation for many children. Instead of being tossed in a bowl like our previous salads, it was spread out on platters – like in a restaurant! The salads looked like works of art with bright green feathery mizuna leaves topped with crumbled fetta and grated raw beetroot, then drizzled with olive oil and balsamic vinegar. Some students really loved it, others admitted enjoying beetroot for the first time, and some weren’t fans, but everyone had a taste and could offer an informed opinion. It is wonderful hearing the conversations about the food at the tables while we are eating. I love the excitement of children who have discovered a new taste sensation, and say things like ‘I used to hate pumpkin until I had this risotto, it’s soooo yummy’. Many students are learning not to leave it too long to taste something they think they won’t like because when they discover they actually love it, there might not be any left – it happened a few times with the risotto.

The favourite cooking activity was folding the spinach triangles, because it involved really concentrating to get the right shape, and everyone in that group got to do it. In some groups there are not enough exciting jobs to keep everyone busy all the time, which is a continual challenge for me when I plan the recipes. The triangles were a really good practical lesson in geometry, folding across the diagonal and then folding straight. Some kids got it straight away and some struggled for a while then finally cracked it. Some adults struggled too! It was great seeing the concentration on their faces and then seeing the satisfaction they got from each completed triangle. We will definitely be making more fillo parcels in the future, with different shapes and different fillings.

Now that we have made a few different menus the students are getting to understand that seasonal vegetables can be cooked in many different yummy and interesting ways, such as pumpkin pizza and pumpkin risotto, and also that the same cooking technique such as pizza, risotto or salad, can be used with different ingredients to give really different tastes.

The classes are becoming a little less chaotic as the kids get more familiar with the process of cooking and cleaning up and realise the advantages of teamwork. Some classes have had time for a quick stroll in the garden while waiting for the last few minutes of cooking. Our last class of the week ended up eating their spinach triangles out in the sun in the garden at the end of the class (due to a slight oven hiccup!) and it was so lovely that I will be planning a picnic class for everyone later in the term – and after I seek some picnic rug donations!

In the last few weeks I have had wonderful feedback from parents about their children suddenly eating vegetables for the first time, cooking for the family and friends, and generally being very excited about the kitchen program. At the end of last term each of the kindergarten, year 1 and year 2 classes had a turn in the kitchen. They are not in the Stephanie Alexander program till year 3 but I didn’t want them to miss out completely, so we made rosemary pizzas. They were so excited and rolled pizza better than the big kids (all that playdough practice). The little ones also went home and told their parents all about it and some of them have made pizza at home for their families…..I love my job!!

Fran

Buttered Greens

Equipment

Ingredients

2 tea towels
Medium bowl
Cutting board
Rubber mat
Cooks knife
Frying pan with lid
Spatula (NOT METAL)
Timer
Large bowl
Large spoon
4 small serving dishes
4 spoons
Pestle and mortar

Small bowl of broccoli sprouts and leaves
1 bok choy
Small bowl snow pea leaves and shoots
1 tablespoon olive oil
30g butter
Pepper (from pepper grinder)
1 teaspoon salt flakes

Half fill one sink with water, and tip the broccoli into the sink and gently swish around and lift out onto the draining board.
Gently pat dry with the tea towels and put in the medium bowl.
Pull all the leaves off the bok choy plant and wash and dry in the same way as the broccoli and put into the medium bowl.
Wash and dry the snow pea sprouts in the same way and return to the small bowl.
Place the cutting board on the table on the rubber mat. Please the large knife and the bok choy leaves beside the cutting board.
With an adult watching you, cut the bok choy leaves across into strips 2 fingers wide, keeping your ‘holding’ fingers well back from the knife. Put the chopped pieces back into the broccoli bowl.
Using your fingers, pull the snow pea leaves off the stems and break the stems into pieces about 2 fingers wide.
Using the cutting board and knife, cut the butter into small pieces.
Grind the salt flakes in the pestle.
Add the olive oil to the frying pan and turn onto 4.
When the pan has heated up, spread the oil around the pan with the spatula, then tip in the broccoli and bok choy and spread around the pan evenly with the spatula.
Put the lid on the pan and do not touch for 3 minutes.
Turn off pan and ask an adult to tip the contents into the large bowl.
Add the butter and snow pea sprouts and toss gently with the large spoon until everything is coated in butter.
Divide the greens evenly between the 4 serving dishes then carefully sprinkle the salt evenly over the dishes and grind 2 grinds of pepper over each dish.
Put a spoon in each dish to serve.

broccoli sprouts and leaves, bok choy, snow pea leaves 20 in the classroom, 6 at home

Pasta - Napoli Spaghetti

Equipment	Ingredients
Spaghetti Large pot with lid Tongs ½ cup Mezzaluna Kitchen timer large colander 4 serving plates 4 spoons 4 forks	Spaghetti 1 teaspoon salt 200g fresh spaghetti ½ cup tomato sauce 3 stalks parsley

Fill a large pot 2/3 full with hot water, add 1 teaspoon salt and place on a large hot plate.
Turn hotplate on to 6 and place the lid on. It will take at least 10 mins for the water to boil.
Chop the parsley with the Mezzaluna.
When the water is boiling use the tongs to add the spaghetti to the pot.
Put the lid back on the pot until the water comes back to the boil then take the lid off.Cook the spaghetti for 2 minutes.
Put the colander in the sink.
Ask an adult to empty the pot into a colander.
Tip the spaghetti back into the pot and gently stir through the tomato sauce with 2 forks.
Use the tongs to divide the spaghetti among 4 plates.
Sprinkle the parsley over the spaghetti.
Put a fork and spoon on each plate to serve.

parsley, tomato sauce prepared earlier 20 in the classroom, 4 at home

Pasta - Cheesy Fettuccine

Equipment

Ingredients

Large pot with lid
Tongs
Small hole grater
Small bowl
Kitchen timer
large colander
4 serving plates
4 spoons
4 forks

1 teaspoon salt
200g fresh fettuccine
8 teaspoons olive oil
50g parmesan cheese

Fill a large pot 2/3 full with hot water, add 1 teaspoon salt and place on a large hot plate.
Turn hotplate on to 6 and place the lid on. It will take at least 10 mins for the water to boil.
Grate the parmesan into the small bowl with the small hole grater.
When the water is boiling use the tongs to add the fettuccini to the pot.
Put the lid back on the pot until the water comes back to the boil then take the lid off.
Cook the fettuccine for 3 minutes.
Put the colander in the sink.
Ask an adult to empty the pot into a colander.
Use the tongs to divide the fettuccine among 4 plates.
Drizzle 2 teaspoons oil over each plate of fettuccine and sprinkle with parmesan.
Put a fork and spoon on each plate to serve.

20 in the classroom, 4 at home

Pasta - Fettuccine with Rocket and Lemon

Equipment

Ingredients

Large pot with lid
Tongs
Grater
Mezzaluna
Small bowl
Kitchen timer
Large colander
4 serving plates
4 spoons
4 forks

1 teaspoon cooking salt
200g fresh fettuccine
2 tablespoons olive oil
Handful rocket leaves
1 lemon
1 teaspoon salt flakes
Pepper (from grinder)

Fill a large pot 2/3 full with hot water, add cooking salt and place on a large hot plate.
Turn hotplate on to 6 and place the lid on. It will take at least 10 mins for the water to boil.
Grate the rind off the lemon using the rough side of a grater and add to the small bowl.
Add the salt flakes and 4 grinds of pepper to the small bowl and crush with the back of a spoon.
Roughly chop the rocket leaves with the mezzaluna, and add to the small bowl.
Add the oil to the small bowl and mix it all together well.
When the water is boiling use the tongs to add the fettuccini to the pot.
Put the lid back on the pot until the water comes back to the boil then take the lid off.
Cook the fettuccine for 3 minutes.
Put the colander in the sink.
Ask an adult to empty the pot into a colander.
Tip the fettucine back into the pot and add the lemon mixture. Stir through using 2 forks.
Use the tongs to divide the fettuccine among 4 plates.
Put a fork and spoon on each plate to serve.

Rocket Leaves 20 in the classroom, 4 at home

Pasta - Spaghetti with Tomato Sauce & Herbs

Equipment

Ingredients

Large pot with lid
Tongs
½ cup
Mezzaluna
Kitchen timer
large colander
4 serving plates
4 spoons
4 forks

1 teaspoon cooking salt
200g fresh spaghetti
½ cup tomato sauce
Handful of rosemary, thyme and oregano

Fill a large pot 2/3 full with hot water, add 1 teaspoon salt and place on a large hot plate.
Turn hotplate on to 6 and place the lid on. It will take at least 10 mins for the water to boil.
Chop the herbs with the mezzaluna.
When the water is boiling use the tongs to add the spaghetti to the pot.
Put the lid back on the pot until the water comes back to the boil then take the lid off.
Cook the spaghetti for 2 minutes.
Put the colander in the sink.
Ask an adult to empty the pot into a colander.
Tip the spaghetti back into the pot and gently stir through the tomato sauce with 2 forks.
Use the tongs to divide the spaghetti among 4 plates.
Sprinkle the herbs over the spaghetti.
Put a fork and spoon on each plate to serve.

Herbs, Tomato/Pizza Sauce prepared earlier 20 in the classroom, 4 at home

Warm Spicy Cauliflower

Equipment

Ingredients

Cutting board
Rubber mat
Vegetable knife
Colander
Large pot
Large pestle and mortar
Teaspoon
Small bowl
Electric frying pan
Wooden spoon
Lemon juicer
Mezzaluna
Big spoon (not metal)
4 small serving dishes
5 eating spoons

600g cauliflower
1 teaspoon cooking salt
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon salt flakes
Pepper (from pepper grinder)
1 tablespoon olive oil
½ lemon
Coriander leaves

Preparing the cauliflower

Fill a large pot 1/2 full with hot water, add 1 teaspoon cooking salt and place on a large hot plate.
Turn hotplate on to 6 and place the lid on.
Place the cutting board on the table on the rubber mat. Place the vegetable knife and the cauliflower beside the cutting board.
Using your hands, pull the cauliflower apart into the separate flowerets or heads.
With an adult watching you, us the knife and cutting board to cut the cauliflower heads and stems into pieces the same size as your thumb, keeping your ‘holding’ fingers well back from the knife. Put the chopped pieces into the colander.
Rinse the cauliflower pieces under the tap.
When water in the pot is boiling, with an adult watching you carefully tip the cauliflower into the pot and put the lid back on.
Put the colander into the sink.
After about 5 minutes, ask an adult to test the cauliflower with a sharp knife. If the knife goes through a thick stem easily, the cauliflower is cooked.

Preparing the spices

Turn off the hotplate and ask an adult to tip the cauliflower into the colander to drain.
Put the cumin and coriander seeds into the pestle and mortar. Pound a few times to crack the seeds then grind the seeds to a powder.
Add the salt flakes and turmeric powder and 4 grinds of pepper to the mortar and grind a few times.
Using an eating spoon, scrape the powder from the mortar into a small bowl. HINT: the mortar is heavy so use 2 people for this job
Juice the lemon with the juicer.
Chop the coriander with the Mezzaluna.

Frying the cauliflower

Add the olive oil to the frying pan and turn onto 4.
When the pan has heated up tip in the spices and stir with the wooden spoon. Cook for one minute then add the cauliflower.
Cook the cauliflower for 5 minutes, stirring constantly with the wooden spoon so that the cauliflower pieces get covered with the spices and the cauliflower starts to brown.
Turn off pan and use the big spoon (not metal) to divide the cauliflower evenly between the 4 serving dishes
Sprinkle the lemon juice and coriander evenly over the 4 dishes.
Put a spoon in each dish to serve.

Cauliflower, Coriander 20 in the classroom, 4 at home

Pasta Dough - Making

Equipment

Ingredients

Scales
Medium bowl
Spoon
Teaspoon
Tablespoon
Food processor
Plastic wrap

200g plain flour
2 teaspoons salt
2 eggs (or 1 egg + 2 tablespoons water)

Place a medium bowl on the scales and zero the scales. Weigh the flour by adding spoonfuls to the bowl.
Tip into the food processor and add the salt.
With the motor running, add the eggs (or egg + water).
Process for a couple of minutes until the dough comes together into a ball.
Note: if the dough does not come together add a little bit of water, drop by drop, until it does.
Tip the dough onto a clean dry bench and knead for a minute. If the dough is sticky, add a bit more flour.
Wrap the dough in plastic wrap and let it rest for an hour on the bench before rolling.

eggs 6 in the classroom, 2 at home

Pasta Dough - Rolling

Equipment

Ingredients

Cutting board
Cooks knife
Pasta machine
Platter
Cleaning brush

200g pasta dough
½ cup plain flour

Clamp the pasta machine onto the edge of the table. Make sure the area around the machine is clean and dry.
Have the platter and extra flour ready near the machine.
Unwrap the dough and if it is sticky at all, knead in a bit of flour. Using the cutting board and knife, cut the dough into 2 even pieces. Wrap 1 piece back in the plastic wrap.
Dust some flour onto the table beside the machine.
Set the dial on the pasta machine to number 7 (the widest setting). Flatten the piece of dough and lightly dust with flour. Squash one end of the dough so that it will fit into the pasta machine.
While the handle it turning, feed the dough into the machine, squashed end first, and carefully lift it out the other end. NOTE: this is a 3 person job - one turning the handle, one feeding in, one catching.
Lay the pasta onto the floured table, lightly dust with flour and fold it in 3. Hint: place your hand in the middle of the pasta and fold one end over your hand. Slide your hand out and fold the other end over the top to form 3 even sized layers.
Feed through the machine again with the rough edge down and the smooth edges at the side. Repeat step 6 & 7 another 6 times.
Turn the dial down to 6 and feed through twice, without folding.
Feed through twice each on numbers 5, 4, 3, and 2. When the pasta gets too long to handle, cut it in half with the knife and cutting board.
After number 2, move the handle to the spaghetti or fettuccine cutter. Pass the dough once through the cutter.
Dust the platter with flour and carefully place the pile of cut pasta on the platter. Sprinkle with a bit more flour.
Continue until all pasta is cut.
Clean the pasta machine by brushing with the DRY cleaning brush. NEVER WET THE PASTA MACHINES.

6 in the classroom, 2 at home

Gnocchi - Pumpkin with Sage Butter

Equipment	Ingredients
Medium bowl Scales Baking tray Potato ricer Sifter Spatula Eating knife	250g potatoes – peeled, cubed and boiled 250g pumpkin – peeled, cubed and steamed Pinch salt 160g plain flour + extra for dusting

Place the medium bowl onto the scales, zero the scales and add flour until you reach the right weight.
Lightly flour the baking tray with some of the extra flour.
Lightly flour a clean bench space with some of the extra flour.
Squash the pumpkin and potato using the potato ricer and make a pile on the floured bench.
Sprinkle the salt over the pile.
Sift the measured flour over the pile.
With clean hands, use your fingers to quickly mix the flour into the pumpkin and potatoes.
If the dough sticks to the table, use the spatula to scrape it back into a pile.
Knead gently until the dough is smooth, but do not handle too much or the gnocchi will be tough. If the dough is sticky, add a little more flour.
Use the spatula to cut the dough into 4 even pieces and roll each piece into a sausage about 2 fingers thick.
Use the eating knife to cut each sausage into pieces as wide as your thumb.
Lightly toss each piece of gnocchi in flour and push your thumb into the middle to make a dent. Put the finished gnocchi onto the floured baking tray.

See "Cooking the Gnocchi" for the next part!

potato, pumpkin, sage 4, or 12 tastes

Gnocchi - Cooking

Equipment	Ingredients
Large pot Small holed grater 2 small bowls Slotted spoon Oven dish Frying pan 4 serving dishes 4 eating spoons	1 teaspoon cooking salt 50g butter 30 sage leaves 30g parmesan

Fill the pot 2/3 full of hot water (from the tap) and place on a large hotplate turned on to 6.
Turn on oven to 100o.
Add the salt to the pot.
Grate the parmesan into the small bowl and set aside.
Pull the sage leaves off the stalks and set aside the leaves in a small bowl.
When the water is boiling, add up to 20 pieces of gnocchi – they should make a single layer on the bottom of the pot without overlapping.
As the gnocchi rise to the surface and stay there, scoop out with the slotted spoon and put into the oven dish.
Between batches keep the oven dish in the oven to keep warm.
Melt the butter in the frying pan with the hotplate on 4.
When the butter is melted, add the sage leaves and stir with the wooden spoon until they are crisp. Turn off the hotplate and move the pan to an empty hotplate.
When all the gnocchi is cooked, wearing oven mitts, place the baking dish with the gnocchi on a cutting board on the bench.
Tip the sage butter onto the gnocchi and mix with the slotted spoon so that all the gnocchi gets covered with butter.
Divide the gnocchi between the 4 serving dishes and put a spoon into each dish.
Sprinkle the parmesan evenly over each dish.

Beetrooty Broadbean Tops

Equipment	Ingredients
Large bowl 4 salad bowls Large knife Cutting board Rubber mat 2 small bowls Mini chopper Medium bowl Whisk 4 sets salad servers or tongs	Large bowl of broad bean tops 1 beetroot ½ red onion, peeled 1 lemon 2 tablespoons herb vinegar 1 teaspoon sugar 100ml olive oil

Pick a large bowl of broadbean tops and a beetroot from the garden.

Pull the broadbeans tops into separate leaves and divide among the 4 salad bowls.

Slice the red onion using the vegetable slice and then with an adult watching chop finely using the cutting board and large knife.

Add the onion to the small bowl.

Juice the lemon and pour the juice over the onion. Leave to sit for at least 10 minutes. The juice will slightly ‘cook’ the onion and remove some of the sharp taste.

Ask an adult to trim the leaves and root from the beetroot, then scrub the beetroot very well under the tap with a scourer.

Ask an adult to cut the beetroot into small pieces using the knife and cutting board.

Add the beetroot to the mini chopper. Blend until almost liquid.

Tip beetroot into a medium bowl and add the vinegar, sugar and olive oil and whisk well.

Strain the onions over another small bowl to catch the lemon juice. Scatter the onion evenly over the 4 salads.

Using a teaspoon, taste the dressing then gradually add some of the lemon juice. Taste again and stop adding lemon juice when it tastes good.

Drizzle the dressing evenly over the 4 salads and add salad servers. Toss each salad gently to cover the leaves with the dressing.

beetroot, broadbean tops 20 in the classroom, 6 at home

Scones - with Lemon Curd

Equipment	Ingredients
Large baking tray Measuring cup Large bowl Sifter Scales Small sharp knife Cutting board Rubber mat Eating knife Spatula Scone cutter Cake rack 4 serving plates	3 cups self-raising flour + extra for dusting 80g butter 1 cup milk

Turn on oven to 200⁰
Lightly dust the baking tray with some of the extra flour.
Sift the flour into the large bowl.
Weigh the butter on the scales, then use the sharp knife and cutting board (with rubber mat) to cut the butter into small cubes.
With clean hands, use your fingertips to rub the butter into the flour until there are no lumps of butter left.
With one hand, make a well in the centre of the flour.
Tip the milk into the flour and use the eating knife to mix the flour and milk together.
Mix until there are no wet bits or dry bits left, but DO NOT overmix or the scones will be tough.
Lightly dust a clean bench with some of the extra flour and use the spatula to scrape the dough onto the bench.
Knead gently until the dough is smooth, but do not handle too much or the scones will be tough.
Pat the dough out flat until it is 2cm (2 fingers) thick.
Using the scone cutter, cut out the scones by pressing down and twisting the cutter. Place each scone on the floured tray, leaving a small gap between them.
Cut each scone close to the one beside it so there is not much leftover dough.
Gently push together the leftover dough and cut out again.
Wearing oven mitts, put the tray into the oven and set the timer for 10 mins.
Ask an adult to check if the scones are ready – they should be a little bit brown and sound a bit hollow when tapped.
Wearing oven mitts, slide the scones onto the cake rack to cool.
Split each scone open with fingers or an eating knife and top with a teaspoon of lemon curd. Divide evenly between the 4 serving plates.

16 scones

It's Pasta Time!

Pasta, pasta, pasta…..that’s been our focus for the last few weeks in the Majura Kitchen. All of the children in the Kitchen Garden Program (over 220) have now successfully made fettucine or spaghetti using pasta machines. I will never get bored with watching children as young as 8 produce a perfect platter of fresh pasta, when many adults find it too hard. I think the key is that the kids just jump in, follow their recipe and it happens, whereas many adults have a lot of fear about things like home made pasta because it looks hard, or they once had a failure. I’ve become very good at ‘rescuing’ pasta dough that’s a bit too dry by sticking it back in the food processor for a couple of minutes with a teaspoon of water. Every batch came out well and was demolished in record time, and that’s 10 classes, 2 batches per class, each class did it twice…40 batches of pasta!!

We kept the sauces very simple so that the kids could appreciate the taste and texture of fresh pasta which is really different from dried pasta – much closer to asian fresh noodles. In the first fortnight we had spaghetti with tomato sauce that I made at the end of last summer with our own tomatoes, and fettucine with olive oil and parmesan. In the second fortnight we had more tomato sauce, with fresh herbs on top, and fettucine with lemon zest and rocket fresh from the garden. All were popular, and the kids are great at discussing the different flavours – there were a lot of comments about the herbs making the spaghetti taste different from the previous week.

The teamwork that went on with the pasta making was a joy to watch, with teams of 2 or 3 feeding pasta into the machines, turning the handle, and catching it out the other side. Some of the kids have such a feel for cooking it’s incredible – producing perfect pasta with hardly any adult input at all. Each team made 2 batches, and really enjoyed perfecting their technique on the second batch after they’d worked it all out on the first batch.

My personal highlight from the pasta sessions was actually not the pasta making itself. In each class 2 kids had individual responsibility for cooking the pasta – one doing spaghetti and the other fettucine. Their job involved getting the water on, grating cheese or chopping herbs etc, getting plates ready, and then at the last minute cooking and serving the pasta. It seemed like such a simple task that when I was planning the class I wasn’t sure if these kids would have enough to do, but I was totally surprised by what actually happened. In almost every class it turned out to be boys who got these jobs, and they loved it! It was all about responsibility – having a project.

The example that really sticks in my mind is the boy who came into the kitchen after reading his recipe and announced proudly ‘I’m going to cook the fettucine….BY MYSELF!’ He had the hugest grin on his face for the rest of the lesson and was so proud of himself he nearly burst. After zesting his lemon and chopping the rocket with the Mezzaluna, he showed the contents of the bowl to everyone who went anywhere near his saying ‘I did this BY MYSELF!’. It was just so gorgeous to watch! He said to me as he was cooking the pasta ‘maybe I could do this at home one day’. He’s about 9 years old and I reckon that fettucine was the highlight of this term so far for him.

We have now moved on to gnocchi and scones – all about getting their fingers into it but learning that sometimes a light touch is required! We have made pumpkin gnocchi and plain scones with lemon butter, and next week we’ll try spinach gnocchi and pumpkin scones so they all get a chance to get their days dirty.

Our salad last week was a world first that Rik (the garden specialist) and I invented – beetrooty broad bean tops. The new leaves at the top of the broad bean plants taste a bit sweet like snow peas. The kids picked them during the class then made a dressing with fresh beetroot and oil and vinegar in the food processor. The other secret ingredient was red onion finely chopped and soaked in lemon juice to soften the raw onion flavour – another success with hardly a leaf left.

Fran

"Flexible" Cooking!

It’s the end of term 3 already, so we’ve now completed 2 terms in the Majura Kitchen and that means that all the students from year 3 to year 6 have now had 10 sessions in the kitchen and between them they have made and eaten 40 different dishes!

This month we made our second version of gnocchi – Green Gnocchi with Lemony Butter, and 2 more versions of scones: the old favourite pumpkin scones and my own invention – mizuna, cheese and nutmeg. After some initial hesitation, the kids really enjoy the tactile experience of gnocchi and scones because they really get to do it ‘by hand’. I have been amazed by the beautiful gnocchi they have made, with no pictures and no idea of what they are trying to produce! So many of the kids have a natural feeling for cooking and lots of others are developing new skills really quickly, it’s such a joy to watch. Just getting the hang of zesting a lemon or juicing an orange gives them such a sense of satisfaction. I have to admit I was a bit surprised how many kids try to juice a lemon by sticking the whole lemon onto the juicer!

After the spring carnival we were donated lots of buttermilk, eggs and cabbage, so that formed the basis of our current menu….donation is the mother of invention! We’ve had buttermilk pancakes with rosemary and orange syrup, which were a huge hit. Many children decided the syrup went well on everything …warm spicy cabbage, salad, cheese scones - waste not, want not I guess.

In the last class of the term we got really inventive, partly because we were running out of some ingredients and partly because Rik’s garden classes were busy pulling things up that won’t last till next term. It was great to see how far the kids have come. Each group ending up using different or additional ingredients and were happy to experiment. So we ended up with warm, spicy everything (a yummy stir fry), our salad had grated daikon radish on top, our scones had parmesan added and the syrup on the pancakes was half orange and half lemon. Everything was yummy so it was a great lesson in flexibility.

Just after that amazing class some keen year 5 and 6 students helped me wilt, blend and freeze 4 bin bags full of greens that Rik’s very busy class pulled up. We were incredibly productive with 4 kettles and 2 food processors going flat out and after less than an hour we have 20 cups of greens in the freezer that we’ll use next term for filo triangles or pasta or gnocchi or whatever else I can dream up!

Once again a big thanks to Jelena and Beautiful You who have offered to cover the cost of the food that we can’t grow.

Fran

Scary Stuff in our Kitchen!

Eggs, eggs, eggs – that’s the staple ingredient in the Majura Kitchen this term! Spring is a great time to be busy in the garden, but a lean time to eat out of the garden because most things have just been planted. In future years we will have perennials like asparagus to enjoy in Spring, but our plants are just babies so we can’t harvest from them this year. Last fortnight we discovered the joys of soufflé! Not just any soufflé of course, ours was a rocket pesto soufflé using the amazingly bright green pesto we made from the rocket that was about to go to seed. The thought of making soufflé makes adults go weak at the knees (quite scary actually) but children don’t have that fear so they just follow the recipe and ‘hey presto’ 10 classes have produced beautiful soufflés. I found some cute little soufflé ramekins in town which have the advantage of cooking in 10 minutes as well as each child getting their own individual soufflé.

I overheard a child telling his Mum after school that his class had made soufflé and scones, and the Mum said “soufflé???” in a tone of voice that made me think she didn’t believe him! But it’s true, 8 year olds can make soufflé.

We also put rocket pesto into cheese scones, and many of the kids commented on it being a very ‘green’ menu. It was our 4^th and last version of scones, because I promised the kids that they would all get to make scones, and because there are 4 groups in each class, we have to do something 4 times for them all to get a turn. According to many, they were our best scones yet. I hope there will now be many batches of scones made at home with their new skills.

We made our first potato salad last fortnight, sadly not our potatoes this year, but we did use our celery for some crunch, our spring onions for some bite, and our coriander in a yummy dressing. With the last of our lettuce we had a green salad with croutons. We keep making variations on a green salad so the kids get the idea that with different dressings and toppings and leaf combinations, green salads can be a new experience each time.

This week I have been experimenting with a beetroot chocolate pudding, based on a lemon delicious recipe, and also tempura vegetables using beetroot and celery leaves. I’m just finalising the recipes for the next fortnight so I’ll let you know next time if they were a success, fingers crossed!

Once again a big thanks to Jelena and Beautiful You who have offered to cover the cost of the food that we can’t grow.

Fran

Broadbean and Asparagus Salad

Equipment	Ingredients
Small bowl Medium pot Colander Cutting board Cook’s knife Garlic crusher Frying pan Wooden spoon Mezzaluna 4 serving dishes 4 eating spoons	1kg broadbeans 2 tablespoons olive oil 1 onion, finely chopped 1 bunch asparagus 2 cloves garlic 1 cup peas Few sprigs parsley and mint ½ teaspoon salt 4 grinds pepper

½ fill the pot with hot water and put onto a large hotplate on 6.
Break open the broad bean pods with your fingers and scrape out the broad beans into a small bowl.
When the water is boiling, add the broadbeans and boil for 3 minutes.
Place a colander in the sink. Turn off the hotplate and carefully tip the broadbeans into the colander to drain. Run cold water over the broadbeans to cool them down.
Shell the broadbeans by grabbing them between your thumb and first finger and slipping off the outer skin.
Using your fingers, peel the outer layer off each spring onion (the outer layer is usually dirty)
Using a cutting board on a rubber mat and a cooks knife, slice the spring onions across into very thin pieces, keeping your holding hand well back from the knife.
Crush the garlic in the garlic crusher.
Wash the asparagus. Using a cutting board on a rubber mat and a cook’s knife, hold the asparagus in the middle of each stalk. Measure 2 fingers wide from the bottom of each stalk and cut off the bottom piece, because it will be tough.
Cut each asparagus stalk into pieces one finger wide.
Place the frying pan on a hotplate turned to 4 and add the oil to the pan.
When the oil has heated up, add the onion, spring onion and garlic and cook for 3 minutes, stirring with a wooden spoon.
Add the asparagus, broadbeans and peas and cook for 5 minutes, stirring slowly with the wooden spoon.
Chop the parsley and mint with the mezzaluna
Add the chopped herbs, butter, salt and pepper to the frying pan and stir well to mix
Turn off the hotplate and use a large spoon to divide the salad evenly between the 4 serving dished and put a spoon on each dish

broadbeans, spring onions 20 in the classroom, 6 at home

Chocolate and Beetroot Delicious Pudding

Equipment	Ingredients
Hand held beaters Large bowl Stand mixer Mini food processor Pastry brush Measuring cups Tablespoon 24 soufflé dishes Eating spoon	30g butter ¼ cup choc bits 6 egg whites 6 egg yolks 1 ¼ cups sugar 1 ½ cups self-raising flour 3 cups milk 3 tablespoons cocoa ¼ cup beetroot puree

Turn oven on to 1800.
Put butter into a small dish (not a mixing bowl) and put in the microwave oven for 30 seconds or until melted.
Use a pastry brush to paint the inside of the soufflé dishes with melted butter.
Use the mini food processor to chop the choc bits until they are as fine as powder.
Tip some of the chocolate powder into each soufflé dish and gently tip the dish around until the inside is covered with chocolate.
Place the soufflé dishes onto a large baking tray.
Beat egg whites in the large bowl using the hand held beaters until they are firm.
Place the egg yolks, sugar, flour, milk, cocoa and beetroot into the bowl of the stand mixer and mix until smooth with no lumps. Tip into a large mixing bowl.Tip ½ the eggwhites into the bowl with the sauce. Using a large metal spoon, gently mix the eggwhites and sauce together by lifting spoonfuls of the sauce up and over the eggwhites (this is called folding).
Tip the rest of the eggwhites into the large bowl and again mix very gently.
Divide the soufflé mixture evenly between the soufflé dishes using the eating spoon.
Put the tray of soufflé dishes into the oven for 12 minutes or until they have puffed up and are not wet on top.
Using oven mitts, carefully divide the soufflé dishes between the 4 serving plates and take to the table.

beetroot, eggs 20 in the classroom, 6 at home

Potato Salad with Coriander Dressing

Equipment	Ingredients
Cutting board Rubber mat Cook's knife Colander Large pot Large hole grater Mezzaluna Medium bowl Whisk Large bowl 4 serving bowls 4 eating spoons	1kg potatoes 1 teapsoon cooking salt 6 stalks celery 3 spring onions 1 carrot 10 sprigs coriander 1/3 cup mayonnaise 1.3 cup yoghurt

½ fill the large pot with hot water, add a teaspoon of cooking salt, place on the large hotplate and turn to 6.
Using a vegetable peeler, peel the potatoes then rinse under the tap.
Place the cutting board on top of the rubber mat on the bench (the rubber mat stops the cutting from slipping on the bench).
Ask an adult to cut each potato in half.
Place a piece of potato with its flattest side down on the cutting board.
Keeping your ‘holding’ hand well back from the knife and with the fingers curled away from the knife cut the potato into slices as thick as your thumb.
Place each slice down flat on the cutting board and cut the slice into strips as wide as your thumb.
Cut each strip into cubes and put the cubes of potato into the colander.
When the water is boiling, add the potatoes to the pot.
After 5 minutes, with an adult helping, test if the potatoes are ready by piercing a piece with the point of a small knife. When the vegetables are cooked the knife will go in easily. If not cooked, check again in 2 minutes.
Place the colander in the sink and strain the potatoes through the colander
Wash the celery, rubbing off all dirt, and dry on a clean teatowel
Using a cutting board on a rubber mat and a cooks knife, slice the celery across into very thin pieces, keeping your holding hand well back from the knife
Using your fingers, peel the outer layer off each spring onion (the outer layer is usually dirty)
Cut the spring onion the same way as the celery
Grate the carrot on a large hole grater
Chop the coriander with the mezzaluna
Mix the yoghurt, mayonnaise and coriander together in a medium bowl using a whisk (this is the dressing).
Tip the cooked potatoes, celery, carrot and spring onions into a large bowl and add the dressing. Gently stir with a large spoon until the potatoes are covered with the dressing.
Divide the potato salad evenly between 4 serving bowls. Add an eating spoon to each bowl.

potatoes, celery, onions, carrot, coriander 20 in the classroom, 6 at home

Tempura Vegetables

Equipment	Ingredients
Hand held beaters Large bowl Measuring cups Teaspoon Deep fryer Paper towel Plate 4 serving plates	1 cup plain flour 1 ½ cups water 1 teaspoon bi-carb soda ½ teaspoon salt 50 vegetable pieces (beetroot leaves, celery leaves, spinach leaves, small spring onions, etc) Canola oil

Go to the garden and pick the vegetables
Wash the leaves very well, any dirt will make them taste gritty
Dry the leaves very well, any water will make the oil spit, which is very dangerous
Make the batter by putting the flour, water, bi-carb soda and salt into the large bowl and beating well with the beaters until the batter is smooth with no lumps
½ fill the deep fryer with oil and turn it on to 1900
While the oil is heating up, put 10 leaves into the batter and use tongs to make sure they are well covered with batter.
Use the tongs to lift out each leaf and hold it over the bowl to drain off any extra batter then place onto a plate
ASK AN ADULT TO PUT THE 10 LEAVES INTO THE DEEP FRYER and cook until brown and crisp, probably about a minute
Place 2 sheets of paper towel onto each serving plate
ASK AN ADULT TO TAKE THE LEAVES OUT OF THE DEEP FRYER and lay them carefully onto a serving plate
Repeat until all the leaves have been battered and fried
Divide the leaves evenly between the 4 serving plates

small edible leaves 20 in the classroom, 6 at home

Gnocchi - Boiled Potato

Equipment	Ingredients
Rubber mat Cutting board Large knife (called cook’s knife) Vegetable peeler Large pot with lid 1 baking tray Baking paper Colander	900g potatoes

Turn on oven to 1500.
½ fill the large pot with hot water, add a teaspoon of cooking salt, place on the large hotplate and turn to 6.
Put a piece of baking paper in the baking tray.
Using a vegetable peeler, peel the potatoes then rinse under the tap.
Place the cutting board on top of the rubber mat on the bench (the rubber mat stops the cutting from slipping on the bench).
Ask an adult to cut each potato in half.
Place a piece of potato with its flattest side down on the cutting board.
Keeping your ‘holding’ hand well back from the knife and with the fingers curled away from the knife cut the potato into slices as thick as your thumb.
Place each slice down flat on the cutting board and cut the slice into strips as wide as your thumb.
Cut each strip into cubes and put the cubes of potato into the colander.
When the water is boiling, add the potatoes to the pot.
After 8 minutes, with an adult helping, test if the potatoes are ready by piercing a piece with the point of a small knife. When the vegetables are cooked the knife will go in easily. If not cooked, check again in 2 minutes.
Place the colander in the sink and strain the potatoes through the colander then tip into the baking tray and shake the tray to spread them out flat. Place the baking tray in the oven and cook for 5 minutes. This is to dry out the potatoes so the gnocchi is not soggy.
Wearing oven mitts, take the potatoes out of the oven and leave on top of the stove to cool down.

potatoes 20 tastes, 6 in the classroom

Scones - Steamed Pumpkin

Equipment	Ingredients
Rubber mat Cutting board Large knife (called cook’s knife) Medium pot with steamer and lid 1 baking tray Colander Large bowl Potato masher	500g pumpkin

Turn on oven to 1500.
1/4 fill the medium pot with water, place on a small hotplate and turn on to 6.
Place the cutting board on top of the rubber mat on the bench (the rubber mat stops the cutting from slipping on the bench)
Ask an adult to peel the pumpkin and cut into large chunks.
Place a chunk of pumpkin with its flattest side down on the cutting board.
Keeping your ‘holding’ hand well back from the knife and with the fingers curled away from the knife cut the pumpkin into slices as thick as your thumb.
Place each slice down flat on the cutting board and cut the slice into strips as wide as your thumb.
Cut each strip into cubes and put the cubes of pumpkin into the steamer (on the bench, not on the stove yet).
When the water in the pot is boiling, put the steamer on top of the pot and put the lid on.
After 5 minutes, with an adult helping, test if the pumpkin is ready by piercing a piece with the point of a small knife. When the pumpkin is cooked the knife will go in easily. If not cooked, check again in 2 minutes.
Tip the pumpkin into the baking tray, shake the tray to spread them out flat. Place the baking tray in the oven for 10 minutes. This is to dry out the pumpkin so the scones are not too wet.
Take the pumpkin out of the oven and place on top of the stove.
Tip the pumpkin into a large bowl and mash with the masher.

pumpkin 1 - 2 cups

Scones - Pumpkin

Equipment	Ingredients
Large baking tray Measuring cup Large bowl Sifter Scales Small sharp knife Cutting board Rubber mat Small bowl Eating knife Spatula Scone cutter Cake rack 4 serving plates	2 ½ cups self-raising flour + extra for dusting ½ teaspoon mixed spice 30g butter 1 cup mashed pumpkin ¼ cup brown sugar 1 egg

Turn on oven to 2000
Lightly dust the baking tray with some of the extra flour.
Sift the flour into the large bowl and add the mixed spice.
Weigh the butter on the scales, then use the sharp knife and cutting board (with rubber mat) to cut the butter into small cubes.
With clean hands, use your fingertips to rub the butter into the flour until there are no lumps of butter left.
With one hand, make a well in the centre of the flour.
Crack the egg into a small bowl and crush the shell into the chook bin.
Tip the pumpkin, sugar and egg into the flour and use the eating knife to mix it all together.
Mix until there are no wet bits or dry bits left, but DO NOT overmix or the scones will be tough.
Lightly dust a clean bench with some of the extra flour and use the spatula to scrape the dough onto the bench.
Knead gently until the dough is smooth, but do not handle too much or the scones will be tough. If the dough is sticky, sprinkle a little more flour over it and gently knead it in.
Pat the dough out flat until it is as thick as your thumb.
Using the scone cutter, cut out the scones by pressing down and twisting the cutter. Place each scone on the floured tray, leaving a small gap between them.
Cut each scone close to the one beside it so there is not much leftover dough.
Gently push together the leftover dough and cut out again.
Wearing oven mitts, put the tray into the oven and set the timer for 12 mins.
Ask an adult to check if the scones are ready – they should sound a bit hollow when tapped.
Wearing oven mitts, slide the scones onto the cake rack to cool.
Split each scone open with an eating knife and spread with a bit of butter or margarine. Divide evenly between the 4 serving plates.

steamed pumpkin 16 scones

Croutons

Equipment	Ingredients
Cutting board Rubber mat Bread knife Large pot Plate Paper towel	4 slices bread 1/3 cup olive oil

Place the pot on a large hotplate turned to 4 and add the oil to the pot
Using the cutting board on a rubber mat, cut each slice of bread into fingers (as wide as your finger!)
Keep your fingers well back from the knife
Cut each finger into cubes – you can cut a few at the same time
Check if the oil is not enough by dropping one cube of bread into it. If the bread sizzles quickly, the oil is ready. If not, wait a minute and try again.
When the oil is not enough, gently tip all the bread cubes into the pot and stir constantly with a slotted spoon until the bread cubes look brown and crunchy.
Turn off the hotplate and move the pot to another hotplate.
Place 3 sheets of paper towel onto the plate.
Use the slotted spoon to carefully scoop the croutons onto the paper towel and leave to drain and cool down.
When the salads are ready, divide the croutons evenly between the 4 salad bowls and sprinkle them over the top.

Rocket Pesto Souffle

Equipment	Ingredients
Scales Small dish Pastry brush 28 soufflé dishes Small hole grater Medium pot Wooden spoon Whisk Stand mixer	100g butter (40g for greasing soufflé dishes, 60g for cooking) 3/4 cup grated parmesan 4 tablespoons plain flour 2 cup milk 6 tablespoons grated cheese 10 egg yolks 4 tablespoons rocket pesto 10 egg whites

Turn oven on to 200⁰.
Weigh 40g of butter, put into a small dish and put in the microwave oven for 30 seconds until melted.
Use a pastry brush to paint the inside of the soufflé dishes with melted butter.
Grate the parmesan with the small hole grater.
Tip some of the parmesan into each soufflé dish and gently tip the dish around until the inside is covered with parmesan.
Place the soufflé dishes onto a large baking tray.
Melt 60g butter by putting it into a medium pot on a large hotplate turned to 5.
When the butter has melted, add the flour and stir with a wooden spoon for 2 minutes.
Slowly add the milk while stirring with a whisk. Turn the hotplate down to 3 and keep stirring for 5 minutes or until it has thickened.
Add the grated cheese, rocket pesto and eggyolks and stir well.
Turn off the hotplate and scrape the sauce into a large bowl using a spatula.
Beat the eggwhites in the stand mixer until they are firm.
Tip ½ the eggwhites into the bowl with the sauce. Using a large metal spoon, gently mix the eggwhites and sauce together by lifting spoonfuls of the sauce up and over the eggwhites.
Tip the rest of the eggwhites into the large bowl and again mix very gently.
Divide the soufflé mixture evenly between the soufflé dishes using the large spoon.
Put the tray of soufflé dished into the oven for 12 minutes or until they have puffed up and are brown on top.
Using oven mitts, carefully divide the soufflé dishes between the 4 serving plates and take to the table.

rocket, eggs

Buttermilk Pancakes, Orange & Rosemary Syrup

Equipment

Ingredients

Measuring cups
Large bowl
Sifter
Small bowl
Fork
Whisk
Frying pan
Eating spoon
Egg slice (non-metal)
Serving plate
Medium pot

Pancakes

3/4 cup self-raising flour
1/2 cup plain flour
1 cup buttermilk
¼ cup water
3 eggs
25g butter

Syrup

½ cup sugar
¼ cup water
1/2 cup orange juice
3 sprigs rosemary

Making the batter

Sift the flour into the large bowl.
Crack the eggs into the small bowl and beat with a fork to mix the white and the yolk together.
Tip the egg into the large bowl and add the buttermilk and water.
Mix all the ingredients together with the whisk until the mixture is smooth, with no lumps.

Cooking the pancakes

Chop the butter into little cubes using an eating knife.
Put the frying pan onto a hotplate and turn on that hotplate to 4.
Add one cube of butter to the pan.
When the butter is melted and starts to bubble spread it around the pan with the egg slice.
Use the ¼ cup to scoop the batter into the pan, making 2 pancakes with each ¼ cup of batter, leaving space between the pancakes.
When bubbles start to appear in the pancakes, use the egg slice to turn them over. Cook for about one minute then use the egg slice to lift them onto the plate.
Continue cooking until all batter is used up, adding a bit more butter for each batch.

Making the syrup

Add all the ingredients to a medium pot.
Place the pot on a hotplate turned to 5.
Stir with a wooden spoon until the sugar has dissolved and the mixture starts to boil. Set the timer for 10 minutes, turn the hotplate down to 3 and leave the syrup to boil.
After 10 minutes turn off the stove and move the pot to another hotplate.
Use the tongs to carefully take out the rosemary and put it into the chookbin.
Carefully use an eating spoon to drizzle a spoonful of syrup over each pancake just after it has been cooked.

eggs, rosemary about 20

Cabbage Tabbouleh

Equipment	Ingredients
Strainer Kitchen cloth Large bowl Cutting board Rubber mat Cooks knife (large knife) Garlic press Food processor Spatula Mezzaluna Juicer Large spoon 4 serving bowls 4 eating spoons	1 cup burghul (soaked) 2 spring onions 1 clove garlic 2 carrots 500g cabbage ½ cup parsley 20 mint leaves 2 tablespoons olive oil Juice of 1 lemon 1 teaspoon salt flakes Black pepper

Spread the kitchen cloth inside the strainer and place it over the sink.
Tip the burghal and water into the strainer and pull up the sides of the cloth into a bundle. Hold the top of the cloth tightly and twist the bottom to squeeze the water out of the burghal.
Tip the burghal into a large bowl.
Peel any dry outside layers from the spring onions, rinse under the tap and place on the cutting board (with rubber mat under)
Keeping your holding hand away from the knife, slice the spring onion across into very thin circles. Keep the point of the knife on the cutting board.
Add the spring onions to the burghal.
Ask an adult to peel the garlic, then crush it in a garlic press and add to the burghal.
Rinse the carrots and ask an adult to cut the ends off.
Take the old outside leaves off the cabbage and put in the chook bin.
Rinse the cabbage under the tap and ask an adult to cut it into a few large pieces (to fit in food processor), or pull off big leaves and roll then into tight bundles.
Grate the carrot and cabbage in the food processor by pushing them down the narrow chute in the top while the motor is turned on.
Take the top off the food processor and tip the carrot and cabbage into the burghal. Scrape out the food processor with a spatula.
Chop the herbs with the mezzaluna and add to the burghal.
Juice the lemon and add to the burghal.
Add the olive oil, salt flakes and 4 grinds of pepper to the burghal.
Mix very well with a large spoon and divide evenly into the 4 serving bowls.
Add an eating spoon to each bowl.

cabbage, spring onions, parsley, carrots 20 in the classroom, 6 at home

Mizuna and Cheese Scones

Equipment	Ingredients
Large baking tray Measuring cup Large bowl Sifter Scales Rough holed grater Small sharp knife Cutting board Rubber mat Eating knife Spatula Scone cutter Cake rack 4 serving plates	3 cups self-raising flour + extra for dusting 80g butter 1 cup buttermilk Small bowl mizuna ½ cup grated cheese Whole nutmeg

Turn on oven to 200⁰
Lightly dust the baking tray with some of the extra flour.
Chop the mizuna finely with the mezzaluna.
Sift the flour into the large bowl.
Grate 6 grates of nutmeg over the flour
Weigh the butter on the scales, then use the sharp knife and cutting board (with rubber mat) to cut the butter into small cubes.
With clean hands, use your fingertips to rub the butter into the flour until there are no lumps of butter left.
Add the cheese and mizuna and mix lightly with your fingers until combined.
With one hand, make a well in the centre of the flour.
Tip the buttermilk into the flour and use the eating knife to mix the flour and buttermilk together.
Mix until there are no wet bits or dry bits left, but DO NOT overmix or the scones will be tough.
Lightly dust a clean bench with some of the extra flour and use the spatula to scrape the dough onto the bench.
Knead gently until the dough is smooth, but do not handle too much or the scones will be tough.
Pat or roll the dough out flat until it is 2cm (2 fingers) thick.
Using the scone cutter, cut out the scones by pressing down and twisting the cutter. Place each scone on the floured tray, leaving a small gap between them.
Cut each scone close to the one beside it so there is not much leftover dough.
Gently push together the leftover dough and cut out again.
Wearing oven mitts, put the tray into the oven and set the timer for 10 mins.
Ask an adult to check if the scones are ready – they should be a little bit brown and sound a bit hollow when tapped.
Wearing oven mitts, slide the scones onto the cake rack to cool.
Split each scone open with fingers or an eating knife and spread with butter or margarine.
Divide evenly between the 4 serving plates.

mizuna 16 scones

Hummus

Equipment	Ingredients
Food processor Strainer Medium bowl Garlic press Measuring cup Spatula 4 small serving bowls 4 teaspoons	Chick peas, soaked and boiled 4 tablespoons olive oil Juice of a lemon 2 cloves garlic

Place the strainer over a medium bowl and tip the chickpeas into the strainer, catching the cooking water in the bowl.
Tip the chickpeas into the food processor.
Crush the garlic into the food processor using the garlic press.
Tip the oil into the food processor.
Add the lemon juice to the food processor.
Measure the cooking liquid and make up to 1 cup with water.
Turn on food processor and blend until the chick peas are crushed.
With the motor running, pour the cooking water into the food processor.
Add more water if you need to until the hummus is smooth enough to be a dip.
Taste the hummus and add more salt or garlic or lemon juice if you think it needs it.
Scrape into 4 small bowls using the spatula.
Place a teaspoon in each bowl.

garlic

The End of the Year is Here!

It’s the end of the year in the kitchen already – how it has flown!

Well I’m happy to report that the beetroot chocolate delicious was a huge hit, probably the most popular item this year. Most children thought it was…delicious…and got a big laugh out of that as well! A gorgeous moment for me was when some blokey blokes in year 6 decided they needed to decorate the puddings. They went to the garden and with gardener Rik’s help came back with edible orange daisies. They pulled the petals off and scattered them over the brown puddings – the effect was stunning and they were very proud of their efforts. It almost brought a tear to my eye I have to admit.

The tempura celery and beetroot leaves were another popular experiment, and I’m happy to say I got through 10 classes without any deep fryer disasters. On the same menu we had an asparagus and broadbean dish which went down pretty well. When I read the weekend papers I discovered the same dish is featured on the menu of a swanky Sydney restaurant – we are so up with the times at Majura!

Last week we had a ‘bread rolls and dips’ theme, so everyone got to roll their own breadroll, and each group made a different dip, including hummus and beetroot. I was surprised to find that the most popular group was the one making the ‘lucky dip’ which let the kids invent their own dip with whatever they could find in the kitchen and garden. The kids all wanted to do this, and the results were lovely…well 90% anyway. Lots of variations, with fresh herbs featuring in most. The one I struggled with was based on cocoa, cinnamon, golden syrup, maple syrup….you get the idea. But the kids liked it, and it was all about the process of experimentation! I realised how far the kids have come through the year that they were bursting to experiment with foods and tastes.

This week is our last week in the kitchen and I got even more ambitious than usual. We’ve had spinach and fetta ravioli, lucky salad (same concept as lucky dip and just as popular) and lemon meringue tarts. Once again the kids have managed to rise to the challenge. The ravioli was touch and go in terms of getting it done in time. When you put together: one group of kids making the pasta sheets, another group making the filling, then assembling, then cooking - that would be challenging enough. But add in ‘end of year fever’ and a few days of kids being stuck inside in the rain and going a bit hyper, then it looks a lot like a bridge too far! I’m happy to report that we’ve pulled it off 4 times this week, and only 2 to go. The results have been absolutely yummy served with a simple tomato and herb sauce.

The lemon meringue tarts were also a huge success, neck and neck with the chocolate beetroot delicious. The filling was lemon butter made by ‘Grandma Barb’, who is a Majura grandma, a mere 82, who has been helping me in the kitchen every Wednesday from 9am till 1pm. Her energy is amazing, she slaves without stopping for 4 hours, preparing for classes and then helping in classes. I don’t know how I could have got through the year without her!

This is my last kitchen blog because kitchen classes finish tomorrow and I’m going to pursue other challenges next year so there will be a new kitchen teacher. So for a final time, a huuuuge thanks to Jelena and Beautiful You for covering the cost of the food that we didn’t grow over the last few months, your support has been fantastic and has been a bit part of keeping the kitchen sustainable!!

Fran

Bread Rolls

Equipment	Ingredients
Measuring cups Measuring spoons Large bowl Small bowl Fork Scales Dough cutter Baking tray Cake rack	150ml lukewarm water 2 teaspoons instant yeast 1 teaspoon sugar 250g bakers flour 1 teaspoon salt

Preparing the dough

Put the water, yeast and sugar into a small bowl, mix with a fork and leave for 5-10 minutes until the mixture looks frothy.
Put the large bowl onto the scales and turn scales on
Add spoonfuls of flour to the bowl until you get the right weight
Take the bowl off the scales, add the salt and tip the yeast mixture into the large bowl
Using clean hands, mix the yeast mixture into the flour until it is all combined
When the dough stays together in a lump, knead the dough in the bowl by pushing the palm of your hand firmly into the dough, then fold the dough in half and push it down again. Continue kneading for about 10 minutes until the dough is smooth and feels a bit springy.
Cover the bowl with plastic film and leave in a warm place till it has doubled in size (about an hour).

Cooking the rolls

Turn on oven to 220^o
Lightly flour a baking tray
‘Knock back’ the dough by kneading it a couple of times then tip the dough onto a clean bench and use a dough cutter to cut it in half, then cut both pieces in half, then cut all 4 pieces in half.
Roll each piece of dough between your hands until it is a smooth ball then place it on the baking tray. Cover the rolls with a tea towel.
Leave the rolls to ‘prove’ in a warm place for 30 minutes until they have doubled in size.
Using oven mitts, place the tray in the top shelf of the oven and cook for 10 minutes.
Using oven mitts, take the tray out of the oven and tip the rolls onto a cake rack to cool down.

8 dinner rolls

Lemon Meringue Tarts

Equipment	Ingredients
Scales Food processor Plastic wrap Rolling pin Baking paper Mini tart baking tray Pastry cutter Hand mixer Large bowl Measuring cups Tablespoon	250g flour 200g butter 130g sour cream 1 jar lemon curd 4 egg whites ½ cup castor sugar

Making the pastry

Add all ingredients to the food processor and blend until it comes into a ball.
Tip onto a clean bench and pat together into a flat rectangle.
Cover in plastic wrap and put in the fridge for an hour

Rolling the pastry

Place the dough between 2 large sheets of baking paper.
Use the rolling pin to roll the pastry from the centre out to the edges.
After every few rolls turn the pastry and paper upside down and lift the paper carefully to get rid of any creases – ask an adult to help.
Keep rolling until the pastry is very thin and bigger than the baking tray.
Peel off the top piece of paper and use the pastry cutter to cut circles from the pastry. Start at one edge and keep circles very close together.
Carefully peel each pastry circle off the bottom paper and place into one of the hollows on the tray. Gently press down.

Making the tarts

Turn on oven to 180⁰
Beat the egg whites in the large bowl using the hand mixer until they are firm.
Slowly add the castor sugar and keep beating until it is firm again.
Place 1 tablespoon of lemon curd in each pastry case and smooth it with the back of the spoon.
Place one tablespoon of eggwhite on top of the lemon curd and use the spoon to pile it up into little peaks.
Using oven mitts, put the tray of tarts into the oven on the middle shelf and cook for 10 minutes until the meringue starts to go brown.

eggs, lemons (in lemon curd previously made)

Lucky Salad

Pick anything edible from the garden.

Equipment will depend on how you want to prepare your salad.

Wash and dry what you picked.
Chop, grate, peel or tear vegetables if you need to.
Arrange in 4 bowls or plates.
Make a dressing using a food processor or bowl and whisk. You can use any of the following ingredients or anything else you can think of:

Olive oil

Vinegar

Lemon juice

Sugar

Garlic

Salt

Pepper

Fresh herbs

Egg yolk

Mustard

Hint: if using egg in the dressing, add it to the food processor or bowl before the oil, then add the oil slowly to make a mayonnaise.

You can ask for help or ideas.

Add a fork and spoon or salad servers to each bowl.

Anything you like! As much as you like

Spinach and Fetta Ravioli

Equipment	Ingredients
Food processor Rough holed grater Spatula Medium bowl Measuring cups Medium pot 2 large pots Teaspoon Cutting board Small sharp knife Large baking tray 1 eating teaspoon 1 measuring teaspoon Small dish	2 batches pasta dough, rolled into sheets Cooking salt Filling 1 cup spinach or other greens, wilted and shredded 100g fetta 100g ricotta 6 grates of whole nutmeg Sauce 1 cup tomato puree ½ cup tomato sauce Handful of thyme, parsley and oregano

Making the filling

Add all ingredients to the food processor and blend until smooth.
Use the spatula to scrape the filling into a medium bowl.

Making the sauce

2/3 fill 2 large pots with water and place on 2 large hotplates turned to 6. Add a teaspoon of cooking salt to each pot.
Add the tomato puree and sauce to a medium pot and place on a small hotplate turned to 4.
Chop the herbs in the mezzaluna and add to sauce.
Simmer gently for 10 minutes.

Making the ravioli

Lightly dust a large baking tray with plain flour.
Using a cutting board and knife, cut the pasta sheets across into rectangles 3 fingers wide.
Fill a small dish with water and place on the bench where you are working.
Using the eating teaspoon as a scraper, place a measuring teaspoon of filling in the centre of one end of each rectangle, a finger width in from the edges.
Dip a clean finger in the dish of water and wet the edges of the rectangle.
Fold the long end over the filling to make a neat square.
Use the tip of the fork to squash the 3 open edges together. This will make a pattern of lines around the edge. You can ask an adult for help with the first one.
Place each finished ravioli on the baking tray.

Cooking the ravioli

Using a slotted spoon, add 8 ravioli to each pot of boiling water and cook for 3 minutes.
Remove the ravioli with slotted spoon and serve into 4 serving bowls.
Pour the sauce evenly over the 4 bowls.
Place a fork and spoon for serving into each bowl.

spinach, herbs, tomatoes (in previously made sauce and puree), eggs (in pasta dough)

Gnocchi - Green with Lemony Butter

Equipment	Ingredients
Medium bowl Scales Baking tray Potato ricer ½ teaspoon Sifter Spatula Eating knife Frying pan Small bowl Wooden spoon	400g potatoes – peeled, cubed and boiled (see recipe Gnocchi - Boiled Potato) ½ cup spinach or other greens, wilted and blended ½ teaspoon salt 150g plain flour + extra for dusting 1 lemon 50g butter pinch salt

Place the medium bowl onto the scales, zero the scales and add flour until you reach the right weight.
Lightly flour the baking tray with some of the extra flour.
Lightly flour a clean bench space with some of the extra flour.
Squash the potato using the potato ricer and make a pile on the floured bench.
Tip the greens over the potato pile.
Sprinkle the salt over the pile.
Sift the measured flour over the pile.
With clean hands, use your fingers to quickly mix the flour into the spinach and potatoes.
If the dough sticks to the table, use the spatula to scrape it back into a pile.
Knead gently until the dough is smooth, but do not handle too much or the gnocchi will be tough. If the dough is sticky, add a little more flour.
Use the spatula to cut the dough into 4 even pieces and roll each piece into a sausage about 2 fingers thick.
Use the eating knife to cut each sausage into pieces as wide as your thumb.
Lightly toss each piece of gnocchi in flour and roll gently between your hands to form a ball.
Push your thumb into the middle of each ball to squash it a bit. Put the finished gnocchi onto the floured baking tray.

Lemony Butter

Grate the zest off the lemon using the rough side of a grater and add to the small bowl.
Juice the lemon.
Melt the butter in the frying pan with the hotplate on 4. When the butter is melted, add the lemon zest and juice and stir with the wooden spoon for 2 minutes. Turn off the hotplate and move the pan to an empty hotplate.
- Find recipe for Gnocchi - Cooking and cook the gnocchi
- Tip the lemony butter onto the cooked gnocchi and mix with the slotted spoon so that all the gnocchi gets covered with butter.
- Divide the gnocchi between the 4 serving dishes and put a spoon into each dish.

potatoes, spinach

A New Year in the Kitchen

As the new Kitchen Specialist I would like to introduce myself. My name is Esther and I am from Spain. My husband is Australian and we have a beautiful 4 year old daughter called Aurelia. We came to Australia a year ago after living for three years in Argentina. It is my third time in Canberra.

I would like to thank Majura Primary School for giving me the opportunity to cook and have many wonderful food experiences with the children. That includes all the volunteers who I have already met and the ones I haven’t yet (but I will!!)

We started cooking classes on 5 May with the Melaleucas Year 5/6 class. We cooked four fantastic dishes: baked eggs with tomato sauce, herbs and silver beet; green beans with fermented black beans; zucchini pizza surprise and chocolate and avocado muffins. These students all cooked last year, and it showed! Their dishes were all delicious and well presented by many little hands.

It was my first “introduction” class and I was a bit nervous, but also excited. Just like the children, I guess. The cooking atmosphere was contagious! We even had some laughs about crying eyes when cutting and chopping onions.

My first impression of the cooking class, the children and how things worked so beautifully was unforgettable. I realised the children are very capable if you give them the chance to do things without the assumption that they don’t know how to. As an adult you tend to explain and act in the first place when there are children around, especially at the kitchen. It is normal but I am learning to stay back, and they are teaching me that (and many other things!)

The following classes were mainly with Year 3, so the technique and the menu had to be slightly different since they didn’t cook last year.

The first lesson didn’t go as well and as smooth as I thought it might, but we all learnt from it. I did too much talking about the philosophy of the SAKG program, the vegetables in our garden…and they were getting a bit bored (I could see their faces!). So we did a recipe puzzle game to understand the structure of a recipe. Although the aim of the game was good, it was already too late to start cooking. However, they managed to make a salad of the imagination; tasty Thai salads and lovely fruit kebabs decorated with mint and edible flowers.

The next two lessons were fantastic! I just love my job. I felt relaxed and confident. I explained the knife rules and each table of the dining room practiced holding a knife and a peeler with a lemon, a pear and an onion. The volunteers helped them through the learning process. The children cooked Thai salads, baked eggs with tomato sauce, pizza imagination, pizza dough and fruit kebabs.

After eating, I tried to encourage them to give me words to describe the flavor (different from “yummy”) and the texture of the dishes they had. My excuse was “I need to improve my English!” They also know I do not want to hear these words: yuck; disgusting; awful. Instead, they said: “I didn’t like the … because…”

I was really pleased to hear that some children had changed their mind about some food – “I don’t like eggs but I love these ones; I want to cook them at home!” Some had tried ingredients unfamiliar to them, such as black beans; or they were surprised by the fact that avocado and chocolate can go together.

Some children didn’t want to taste the fruit kebabs or the salad. I didn’t force them - of course not. But I asked them to choose only one single piece of the fruit kebab to try, for example; or just a tiny leaf of the salad. And they did!

I am so proud of them!

Esther

Fruit Kebabs

Equipment	Ingredients
Peeler Chopping Board Knives - 1 small, 1 large 3 big bowls 4 serving dishes 28 bamboo sticks	Apples Pears Oranges Mint Edible Flowers Other fruit on hand

Set up the chopping board and the knives
Peel the fruit and cut it in medium size pieces. Put the peel in the compost bin and the cut fruit in each bowl
Thread one piece of each fruit (in the order you wish to decorate the kebab) into the stick. You may combine the fruit with the mint or the flowers
There should be around 7 kebabs on each serving plate for each table

Mint and Edible Flowers 28 kebabs

Chocolate and Avocado Muffins

Equipment	Ingredients
12 cup Muffin Pan Baking Paper Whisk Medium Bowl Chopping Board Food Processor or Blender Measuring spoons and cups Big Spoon	1 1/2 cups Plain Flour 3/4 cup unsweetened Cocoa Powder 1 tsp Baking Powder 3/4 tsp Baking Soda Pinch salt 1 Avocado 1 cup Pure Maple Syrup 3/4 cup Milk 1/3 cup Canola Oil 2 tsp Vanilla Extract

Preheat oven to 160C. Line 12-cup muffin pan with paper liners.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl.
Pit and peel the avocado. Purée avocado in food processor until smooth. Add maple syrup, milk, oil, and vanilla, and blend until creamy.
Whisk avocado mixture into flour mixture.
Spoon batter into prepared muffin cups.
Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.

12 muffin sized cakes

Green Beans with Fermented Black Beans

Equipment	Ingredients
Chopping Board Knives - 1 small, 1 large Disposable Gloves Bowls - 2 small, 1 medium Measuring spoons and cups Fork Non-stick fry pan with lid Wooden Spoon	350g green beans 1 red chilli 2 teaspoons sugar 2 cloves garlic 2 teaspoons fermented black beans 2 tablespoons vegetable oil 1/2 cup water

Set out the chopping board and knives.
Put on the disposable gloves and cut the chilli in half lengthways. Scrape the seeds into the rubbish bin. Slice the chilli finely, then place it in a small bowl, along with the sugar. Discard the gloves.
Rinse the board and knives thoroughly and dry well. Peel and chop the garlic and put into the second bowl, along with the fermented black beans. Mash the black beans and garlic with the fork.
Heat the oil in the frying pan and sauté the garlic and black bean mixture over a high heat for 30 seconds, stirring with the wooden spoon.
Add the green beans and stir to coat with the black bean mixture. Stir in the chilli and sugar mixture and, after 1 minute, add the water. Cover the frying pan, reduce the heat and cook for 4 minutes.
Remove the pan from the heat. Allow to cool for a few minutes, then transfer the bean mixture to the small bowl to serve.

Beans, Chilli, Garlic 12 tastes or 4 at home

Gypsy Eggs

Equipment	Ingredients
Non stick Frying Pan Measuring Spoons Wooden Spoon Mortar and Pestle Chopping Board Knives - 1 small, 1 large Tea Towels Bowls - 4 small Salad Spinner Dishes - 4 small Aluminium Foil Heatproof Board or Mat	1 tsp Coriander Seeds 1 tsp Cumin Seeds 10 Stalks Parsley 1 small Onion 1 clove Garlic 2 Spring Onions 1 handful Silver Beet Leaves 1 tbl Olive Oil 500gm jar Tomato Relish or Tomato Sauce/Passata 1 tsp Paprika 8 small Pita Bread rounds 4 Eggs 6 Mint leaves Freshly ground Black Pepper

Preheat the oven to 150C. Place the frying pan over a medium heat. Tip in the coriander seeds and stir with a wooden spoon until they start to smell fragant. Tip the seeds into the mortar. Add the cumin seeds to the same pan and stir until they smell fragrant. Tip the seeds into the mortar. Using the pestle, grind the toasted seeds to a coarse powder and set aside until later.
Set out the chopping board and knives. Rinse the parsley, dry by rolling in the tea towel, chop, then place in a small bowl. Peel and dice the onion. Peel the garlic and chop finely. Trim the outside layer from the spring onions and cut off the tops, then slice the spring onions finely. Place the onion, garlic and spring onion in a small bowl.
Rinse the silver beet leaves and dry in the salad spinner. Roll the leaves into a loose bunch, then shred using a large knife.
Heat the oil in the frying pan over a medium heat. Add the onion, garlic and spring onion and stir with the wooden spoon until the onions are well softened. Open the relish or the tomato sauce jar and tip the contents into the pan. Add the paprika and ground spices and cook until the tomato is bubbling and starting to thicken. Drop the shredded silver beet leaves into the pan and stir.
Place the pita bread rounds on the oven rack to warm through (5-8 min).
Break an egg carefully into a small dish. Make a hole in the tomato sauce and slide the egg into the hole. Repeat with the remaining eggs. Cover the pan with a sheet of foil and cook for 3 minutes.
Uncover the pan and scatter with the chopped parsley and torn mint leaves. Grind over some black pepper. Place the board or mat on the table. Take the pan from the stove and place on the table.

Eggs, Parsley, Garlic, Silver Beet, Spring Onion, Mint, Tomato Relish (made previously) 8 tastes, or 4 at home

Zucchini Pizza Surprise

Equipment	Ingredients
Pizza stone or Baking Tray Peeler Grater Medium mixing bowl Whisk 1 Wooden spoon	1 large Zucchini 1 Egg 100g Mozzarella Cheese 3 Tablespoons tomato passata

Preheat the oven to 190C. Spray the pizza stone with canola oil and preheat in oven.
Peel the zucchini, then grate into a mixing bowl.
Whisk the egg and add to the zucchini.
Grate the mozzarella cheese and add into the bowl with the zucchini and the egg. Mix well.
Pour the mixture onto the stone or tray to make the shape of a pizza base. Bake for about 15 minutes or until a pale gold colour.
Remove from the oven; lift off the stone or tray and leave to cool.
Turn the oven up to 220C.
Spread the passata over the zucchini base and then top with cheese. Add the rest of the topping you wish for your special pizza and bake til golden…and surprise the classroom!

Zucchini, Passata (previously made), Egg 1 large pizza

Alfajores con Dulce de Leche

Equipment

Ingredients

1 Big Bowl
1 Medium Bowl
1 Small Bowl
Sifter
Hand Whisk
Spoon
Plastic Wrap
Rolling Pin
Round cutter - small
Baking Paper
Baking Trays
Teaspoon

1 and 2/3 cups Plain Flour
2 and 1/2 cups Cornflour
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
200gm Butter at room temperature
3/4 cup Caster Sugar
3 Egg Yolks and 1 whole Egg
1 teaspoon Vanilla Extract
Grated Lemon Zest - 1 teaspoon
Dulce de Leche (cream caramel)

To make the dough:

Sift all the dry ingredients together in a medium bowl.
In a big bowl, cream the butter with the sugar.
In a small bowl, break the eggs and carefully put the egg yolks in another bowl. Break the whole egg into that bowl. Toss the shells into the compost bin.
Add the egg yolks and the egg, vanilla extract and the lemon zest to the butter and sugar.
Add this mixture to the dry ingredients, making a hole in the middle of the flour. Mix it using a spoon until you get a crumbly dough. Be careful not to overwork the dough, and don't knead it.
When you see that the dough is cohesive enough, make a ball with your hands pressing the different pieces together.
Cover it with plastic wrap and refrigerate it for 30-60 minutes (30 is usually enough if you are in a hurry).

To make the rounds:

Preheat oven to 180°C.
Line the trays with baking paper.
Flour the counter and roll out the dough carefully until it gets around half a centimetre thick.
Cut with a round cutter, and repeat joining the scraps again and again until you have used all the dough.
Place in a tray and bake for about 20 minutes in the oven. Please check often after the first 10 minutes. The dough should be white, not golden. It can look like it's not cooked enough, but it is fine! If you wait too much you will end up with a dry alfajor.
Quickly remove the cookies and place them in a rack (otherwise they can keep cooking and burn, and get stuck to the cookie sheet).
Once the cookies are cold, put a spoonful of dulce de leche in the middle of one cookie and carefully place another cookie on top.
Press the top cookie gently to get the dulce de leche to the corners of the alfajor.

Click here to find out more about Alfajores

Eggs Alfajores are special occasion sweets made by joining two cookie-like layers with a sweet filling - usually dulce de leche, sometimes chocolate mousse… pretty much anything you can think of. They can be covered with chocolate, different types of glaze or nothing at all…

Empanadas de Queso

Equipment

Ingredients

For the filling:

Chopping board
Rubber mat
Knife
1 big bowl
Big frying pan

For the empanadas (pies):

Round cookie cutters
2 oven trays
Baking paper
Brush
Small bowl
Whisk

For the filling:

6 big brown onions
640g mozzarella cheese
150g Silver beet leaves
50g butter
1/4 cup plain flour
Salt and pepper
1 tablespoon dried oregano (optional)

For the pastry:

5 sheets of shortcrust pastry
1 egg

Preheat the oven to 180C

For the filling:

Set out the chopping board and knives. Peel and finely cut the onions. Toss the skin into the compost bin. Put the onion into the big bowl.
Chop the silver beet and add to the big bowl.
Add the butter to a big frying pan. When it is melted, add the onion and silver beet. Season with salt and pepper. Fry both on a low heat for 20 minutes or until soft.
Meanwhile, cut the cheese in small cubes. Get the sifter and sift the flour on top of the cubes (this step will make sure the empanadas don't open when it is in the oven).
Place the onion and silver beet in a colander. When drained, put them back to the big bowl. Add the cheese cubes and the oregano to the big bowl and mix well with the onion and silver beet.
Leave it to cool before making the empanadas.

For the empanadas:

Line baking paper on the oven tray.
Beat the egg in the small bowl. Remember to toss the shells into the compost bin.
Spread the shortcrust pastry on the table. Make 6 rounds per sheet with the cookie cutters. You should have 30 in total.
Add a teaspoon of the cool onion mixture in the middle of the pastry. Brush the borders with a bit of water (not much).
Press the borders to close the empanada (it should look like a half moon). Repeat the process with the rest of the rounds.
Put all the empanadas on the oven tray. Brush them with the beaten egg.
Place the oven tray in the oven and cook for about 20 minutes or until golden.

Click here to find out more about Empanadas

Silver Beet, Onions 24 tastes

Skordalia

Equipment	Ingredients
Medium Pot Skewer Colander Knives - 1 small, 1 large Chopping Board Mortar and Pestle Measuring spoons and cups Coarse Sieve or Potato Ricer Large Bowl Wooden Spoon Lemon Juicer Small Serving Bowl	2 medium to large Potatoes Salt 2 cloves Garlic 1 Lemon 1/2 cup Extra Virgin Olive Oil 1/4 cup Milk Freshly ground Pepper

Put the potatoes into the medium saucepan, add a pinch of salt and cover with cold water. Bring to the boil and cook until potatoes are tender (15-20 minutes) - potatoes are cooked when a thin skewer will slip through them.
Place the colander in the sink. Tip the potatoes and cooking water into the colander and leave to cool. When cool enough to handle, peel the skins off the potatoes using your fingers or a small knife. Place the skins in the compost bucket.
Peel the garlic. Place the cloves on a chopping board and flatten by thumping with the side of a large knife. Chop the garlic roughly. Put the garlic and a teaspoon of salt in the mortar and pestle and work to a paste.
Press the peeled potatoes through the course sieve (or potato ricer) into the large bowl. Scrape the garlic paste into the potatoes and mix well with the wooden spoon.
Juice the lemon. Add the lemon juice to the potato mixture a little at a time, mixing very well after each addition. The sauce should be thick, with a mayonnaise consistency. If it is too thick, add a little milk. Taste for salt and pepper. Spoon into the serving bowl.

Potatoes, Garlic, Lemon 1 cup of Skordalia

Polenta with Caramelised Fennel

Equipment

Ingredients

Fennel:

Chopping board
Rubber mat
Knife
Frying pan with a lid

Polenta:

Cups
Scale
1 big saucepan
Whisk
4 medium serving bowls

Caramelised fennel:

85g butter
2 medium-sized fennel
1 cup chicken stock
½ cup brown sugar
1/3 white wine vinegar
8 sprigs thyme

Polenta:

2 cups hot water
2 cups milk
1 cup polenta
60g butter
Pepper and salt

Caramelised Fennel:

Set out the chopping board and knife. Trim and quarter the fennel. Measure the butter.
Place the butter in a deep frying pan over medium heat.
Add the fennel and cook for 4 minutes on each side or until well browned.
Add the stock, sugar, vinegar and thyme to the pan and cover and cook for 8 minutes or until soft and golden.
Remove the fennel from the pan and keep warm.
Bring the juices to the boil and reduce by half.

Polenta:

Place the water and milk in a saucepan over medium to high heat and bring to boil.
Slowly whisk in the polenta.
Reduce the heat to medium-low and cook the polenta, stirring for 5 minutes.
Stir through the butter, pepper and salt.

Serve:

Place a large spoonful of polenta on each serving plate.
Top with the fennel and the pan juices.

Fennel 14 tastes

Crispy Pumpkin, Silver Beet & Chilli Pasta

Equipment	Ingredients
1 medium bowl Chopping board Rubber mat Knife Peeler Baking dish 1 big saucepan Strainer 4 medium bowls	300g pancetta 12 cloves garlic (do not peel them) 1k Japanese pumpkin 1 teaspoon chilli flakes ½ cup lemon juice ½ cup olive oil 2 teaspoons granulated sugar Sea salt and black pepper 1k spaghetti pasta 140g silver beet leaves

Preheat the oven to 180C.
Set out the chopping board, peeler and knives. Peel and chop the pumpkin. Toss the skin and seeds into the compost bin. Put the chopped pumpkin into the medium bowl.
Chop the pancetta and add it to the pumpkin bowl. Also add the garlic and the chilli. Toss to coat. Place in a baking dish and bake for 30 minutes or until the pumpkin is tender.
Meanwhile, place the garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. Set aside.
While the dish is still baking in the oven, bring a large saucepan of salted water to boil over high heat and cook the pasta until al dente. Look on our website for homemade pasta!
While the pasta is being cooked, check the pumpkin dish if is tender enough.
Drain the pasta and return to the saucepan.
Add the pumpkin, pancetta, silver beet leaves and dressing. Toss well to combine.
Serve the pasta in 4 bowls.

Pumpkin, Silver Beet, Garlic 16 tastes

A Celebration in the Kitchen

Week 3 of cooking classes was challenging for me. It was the turn of Years 5/6 so they had already cooked last year with Fran. I wasn’t sure of their cooking skills and for that reason I chose the following menu:

saffron fettuccini with crispy chilli pumpkin
asian greens, and
pasta dough by hand and in the food processor.

They learnt that saffron is a very expensive spice, and why, its history and uses.

I like to include a trace of “extra culture” during the cooking classes. When they eat a dish it is important to know about some of the ingredients or about the dish. It is part of the food experience.

The classes went smoothly and all the children made “yellow” pasta, tried chilli pumpkin and ginger asian greens.

As a good Spaniard, I like celebrations. I use any excuse to have a lovely time, eating delicious food and sharing it with family and friends. Last week the children in Years 3 and 4 cooked Argentinean dishes in honour of the National Day of Argentina - 25 May. Known as the May Revolution, this day is considered the starting point of the Argentine War of Independence from Spain (July 9, 1816).

Funnily enough I decided to celebrate an historic event which took place against my country. However, as I said in my last entry, I lived in that beautiful place and my daughter was born there. That’s what I wanted to share with the children.

I also wanted to open their minds to other cultures or traditions. I would like to maintain a monthly “country celebration” during the time I am the kitchen specialist. In my opinion, it is the best way to discover the wonderful and rich world of different cuisines.

So we talked about the reason for the “party” and located Argentina on the kitchen map. Most of the children knew of Argentina. Afterwards, we read the week’s menu:

empanadas de queso
silver beet and onion (little cheese pies, silver beet and onion)
creamy polenta with caramelised fennel
grilled corn and eggplant with salad, and
alfajores with dulce de leche (corn biscuits with milk jam).

The history of the empanadas and the alfajores were displayed on the walls of the kitchen so the children could read them. There are also links to this information as part of the recipes on our recipe pages.

I explained that the corn came from South America and it could be used in different ways: as a vegetable, as corn flour, as polenta (or even as pop corn at the movies!). The children had faces of surprise and astonishment. It was when I realised how fantastic this job is!

I also told them that we were having a special treat for dessert, but as it is a “treat” it’s not part of a regular daily menu. I likened it to having a cake at a birthday party.

The children understood this point but as soon as the alfajores were on the table with the rest of the dishes, lots of anxious hands went straight to them!!! This happened in the first class, on Monday. Obviously, I had to change the strategy so I only served the alfajores after the children had tried and eaten the other dishes they had prepared… and they did!

They loved the empanadas made with the silver beet from our garden, and they tried the polenta (this dish is very popular in Argentina and one of the first “baby foods”) although a girl made the following comment - ”humm, it tastes like medicine”. I had a good laugh. The corn, sometimes fried sometimes grilled, was very popular. Some classes made lovely green salads to go with. The children went to the garden and picked whatever they wanted, even edible flowers.

I always leave a “free-recipe” station… why? Because the children have something beautiful called IMAGINATION. And Majura children know how to use it very well.

I would like to thank all the volunteers who have helped us in Weeks 3 and 4. They are a very important part of this program and thanks to them and their role in the kitchen, the classes are successful and the children have fun. And that's what it matters.

Esther

PS all the recipes are on our website!

FESTA DELLA REPUBBLICA

Festa Della Repubblica s celebrated on the second day of June, and it commemorates the institutional referendum of 1946, when the Italian population voted to decide what form of government - a monarchy or a republic - Italy should have after WWII and the fall of Fascism. After 85 years of monarchy Italy became a Republic.

So, another excuse to have a special menu and a celebration at the kitchen of Majura! We cooked

v Minestrone soup with parmesan

v Bruschetta and green salad

v Eggplant medallions

v Tiramisu

Sadly many people believe that the Italian cuisine is pasta, pizza and focaccia. These traditional dishes are delicious, especially if you make the pasta at home or the pizza or bread dough, as the children already did a couple of weeks ago.

However, I wanted to show our students that Italian cuisine goes far beyond those stereotypes. Not many children could tell me what minestrone or bruschetta are, their faces said “I won’t eat that” when I explained the eggplant dish and, of course, the majority were excited about the tiramisu…with obvious smiles!!

I had only two classes this week, instead of five. My daughter was sick and my husband and I had to take turns to look after her (I wish we had family in Canberra!). I am really sorry for those children who missed their cooking class.

These two classes did a magnificent job in the kitchen, not only in the preparation of the dishes but also in the washing up and cleaning the stations, which are just as important as the acutal cooking, and require some discipline. The children are learning to be good cooks because they are covering all these aspects. I am sure they take these lessons home!

The minestrone was very tasty and also the most tricky dish to make due to the time pressure. The children served the soup in little tea cups with some parmesan on top. Very well presented.

The eggplants were delicious and I have to recognise that thanks to the temptation of the tiramisu for dessert, all the children had a bite. In general, I had the impression that it is not a popular vegetable. However, one boy ate three eggplant medallions. Well done!

I had an idea for the bruschetta dish before the class. I asked the children to prepare what they thought a bruschetta could be. As a clue, I left the ingredients on the table for them but they had to make up their own recipe. Two of the children of the same green station had to make a salad using some vegetables from our garden.

During the first class they used gluten-free bread to cater for a student with a gluten intolerance. The second class used Silo stiratto bread. A boy said: "I don’t eat tomatoes but I don’t know why I like them with this stiratto bread”. So I was thrilled that the children are starting to realise that good, fresh and quality ingredients actually make a big difference to the final result of the dish.

The conclusion is the children, one more time, used their imagination, had a lovely time and also a bit of freedom to play the game of cooking without a recipe. Good job.

I would like to thank Silo bakery for the constant donation of dough, bread and also the time involved in the kitchen. Leanne, owner of the bakery, helped us during the Argentinean week to make the alfajores. Thank you from Majura school.

Also thanks to the volunteers, Grandma Barb, Alison, Lou, George, Phil, Karen and the rest of the lovely parents I have met in the kitchen during this term but I am still trying to memorise their names. I don’t forget their faces!

There is no better satisfaction when you come home after work with a big smile. A mum told me this morning she had a great time, the food was healthy and delicious and all the children of the station she looked after enjoyed the class and the dishes they prepared. She also liked the idea of introducing traditions of other cultures in the kitchen program.

Thank you very much.

Next week….curries!

Esther

Minestrone

Equipment	Ingredients
Bowls-1 medium, 1 large Colander Saucepans-1 large, 1 stockpot Chopping board Knives-1 small, 1 large Peeler Measuring spoons and cups Wooden spoon Grater Small serving bowl Ladle 4 big serving bowls	2x400g red kidney beans 2 onions 3 cloves garlic 2 large carrots 2 sticks celery ¼ cup extra-virgin olive oil, plus extra to serve 1 tablespoon butter 400g can chopped tomatoes 1 l chicken stock 1 zucchini 1 cup of green beans 1 cup of cabbage or spinach leaves Bay leaves

Set out the chopping board and knives. Peel and dice the onions and place in the medium bowl. Peel and finely chop the garlic and add to the onion. Peel and dice the carrots, then place in the bowl used previously for soaking beans. Slice the celery and add to the carrot. Put all vegetable scraps in the compost bucket.
Heat the oil and butter in the stockpot over a medium-to-high heat and, when the butter foams, tip in the onion and garlic. Stir with the wooden spoon for 2 minutes, then add the carrot and celery, and stir well.
Add the kidney beans, chopped tomatoes, chicken stock and bay leaf, cover with the lid and bring to the boil. Reduce the heat and simmer for 30 minutes.
Meanwhile, cut away the central stalks from the cabbage, then shred the cabbage leaves and place in the previously used large bowl. Trim the ends of the green beans, then chop the beans into 2 cm pieces and add to the cabbage. Cut the zucchini into 1cm dice and add to the cabbage. Place all vegetable scraps in the compost bin.
Lift the lid of the stockpot and tip in the cabbage, beans and zucchini. Give the soup a big stir, then cook for another 10 minutes. Taste the soup for salt and pepper.
Shave the parmesan and place in 4 big serving bowls with shaved parmesan on top

Onions, Garlic, Carrots, Celery, Zucchini, Cabbage, Beans 25 small cups

Tiramisu

Equipment

Ingredients

Zabaglione

Whisk
1 glass bowl
Saucepan
1 plastic medium bowl

Tiramisu

4 serving bowls
1 spoon
Sifter

Zabaglione

6 egg yolks
1/3 cup castor sugar
(optional: 1 tablespoon of imitation brandy)

Tiramisu

24 sponge finger biscuits
2 cups cold black decaf
200g grated bittersweet chocolate
500g mascarpone
Dutch cocoa
Extra grated bittersweet chocolate

To make the zabaglione:

Whisk the egg yolks, castor sugar and imitation brandy in a bowl over a saucepan of simmering water until thick.
Remove the bowl from the heat and continue to whisk until the mixture has cooled.
In another bowl, whisk the mascarpone until softened a little, then fold it gently (up and down, like doing an eight) into the cooled zabaglione

To make the tiramisu:

Arrange half the sponge finger biscuits over the base of 4 serving bowls.
Sprinkle over half the coffee and half the chocolate.
Spoon in half the zabaglione-mascarpone mixture and spread it over the sponge layer.
Repeat this process to fill the bowl. Then sift the cocoa over the top and sprinkle on the grated chocolate.

Refrigerate for 2 hours.

Eggs 25 tastes

Egplant and Pesto Medallions

Equipment	Ingredients
Large Frying Pan Knife Spoon Baking Paper	5 vine-ripened tomato, cut into 5 mm-thick slices and finely diced 1 cup olive oil 4 Eggplant (about 400 g), cut into 8 x 1.5 cm-thick slices 6 tablespoons pesto 16 small bocconcini, halved, or 1 large fresh ball mozzarella, diced 6 tablespoons grated parmesan sea salt and freshly ground black pepper 8 small basil leaves or sprigs

Preheat oven to 220°C.
Put diced tomato on a paper-towel-lined plate while frying eggplant.
Heat 4 tablespoons of the oil in a large frying pan over medium heat and add eggplant slices. Cook for 5 minutes; don't despair if all the oil seems to have disappeared as all will be well. Turn slices. Now trickle in remaining oil if you think it is needed. After cooking for a further 5 minutes, lift out eggplant slices to a plate covered with a double thickness of paper towel. Tear off 2 more paper towels, then lie over fried eggplant slices and gently press to blot away any excess oil.
Transfer eggplant to a baking paper-lined baking tray. Divide pesto among eggplant slices and spread with a knife or the back of a spoon. Spoon some of the diced tomato onto each slice (any extra will be great in a salad or in some other dish).
Arrange a piece of bocconcini or mozzarella on top of the tomato. Sprinkle with parmesan, then season each medallion with salt and pepper.
Bake in the oven for 10 minutes. Transfer medallions to a paper-towel-lined plate to blot excess oil. Garnish each medallion with a basil leaf and serve.

Tomato, Eggplant, Basil 24 tastes

Red Lentil Dhal

Equipment	Ingredients
Bowls-2 small, 1 large Chopping board Knives-1 small, 1 large Sieve Medium saucepan Metric measuring cups and jug Wooden spoon Tea towel Serving bowl Small non-stick frying pan	200g split red lentils 10 stems coriander 2 cloves garlic 1x5 cm piece fresh ginger 1 long green chilli ½ teaspoon ground turmeric salt 2 tablespoons butter 1 teaspoon black mustard seeds

Tip the lentils into the large bowl, cover with water and leave to soak for 5 minutes. Soak the coriander in a small bowl of water.
Meanwhile, set out the chopping board and knives. Peel and finely chop the garlic and place in a small bowl. Cut the chilli (rub a bit of oil on your fingers) in half lengthways. Scrap the seeds into the rubbish bin. Slice the chilli finely and add to the bowl with the garlic and ginger. Wash the chopping board and knife.
Put the sieve in the sink, then tip in the lentils and soaking water. Transfer the strained lentils to the saucepan and add 3 cups of water, the garlic, ginger and chilli, the turmeric and a pinch of salt. Bring to the boil over high heat, then reduce the heat to low and cook for 20-30 minutes or until the lentils are soft, stirring from time to time.
Meanwhile, lift the coriander from its soaking water and dry by rolling in the tea towel. Chop the coriander and stir into the dhal. Tip the dhal into the serving bowl.
Heat the butter and mustard seeds in the small frying pan over a medium heat for 1 minute or until the butter turns golden and the mustard seeds start to pop. Quickly spoon the butter mixture over the bowl of dhal and serve.

Black mustard seeds are the hottest of all seeds, and the ones used in Indian cooking. White mustard seeds are actually a brownish-yellow, and are used to make yellow mustard.

When the seeds burst open, they release their nutty flavour, reducing the heat of the seeds and adding flavour to the oil or butter used for the frying

DHAL is a dish of dried legumes cooked to a soft puree and served alongside curries, often eaten with flatbread for scooping. 1 cup

Flatbread

Equipment

Ingredients

To cook the bread:

2 baking trays
2 heavy-based frying pans
rolling pin
spatula or egg flipper
tongs

For the dough:

small bowl
mixer with large bowl and dough hook attachment
large bowl
clean tea towel

To cook the bread:

flour for dusting the workbench

For the dough:

2 teaspoons sea salt
2 cups lukewarm water
5 tablespoons extra virgin olive oil
1 kg plain flour, plus a little extra for dusting

Preheat the oven to 120⁰C and place the baking trays in the oven.
In the small bowl, dissolve the salt in the water. Add the oil.
Place the flour in the large bowl of the mixing machine. Attach the dough hook.
With the motor running, trickle in the oil, salt and water mixture. Mix for about 8 minutes or until the dough looks smooth.
Tip the dough into a large bowl and cover with a dry tea towel for an hour.
Tip out the dough and divide it into 32 even pieces, each the size of a small egg.
Do not play with or knead the dough – if you do your bread will be tough to eat!
Dust the workbench with some flour.
Flatten a piece of dough (using the heel of your hand) into a round shape and use the rolling pin to roll it out thinly, to about 10 cm in diameter.
While the dough is being shaped, heat both frying pans until hot.
Place a disk of rolled-out dough into a hot, dry pan and cook for 3 minutes. Flip it over with your spatula and cook for a further 3 minutes. You should be able to cook a few at a time.
As the flatbreads cook they will develop a few bubbles and brown splotches. This shows they are done.
Using tongs, transfer the cooked flatbreads to one of the warm baking trays and return them to the warm oven until you are ready to eat.

Flatbreads generally include leavened bread, such as pita, or unleavened, such as mountain bread. Both types are common throughout the Middle-East and beyond, and are popularly used for wraps as well as toasted for salads, dips and sauces. In an Indian village the ‘fat’ would have been butter made from buffalo milk. There is a simple Italian flatbread called a piadina where the fat used is sometimes oil, as here, and sometimes lard, which is melted pork fat. This Indian flatbread is great with beetroot raita.

Silverbeet and Potato Curry

Equipment	Ingredients
chopping board knives - 1 small, 1 large peeler bowls - 1 small, 1 medium, 1 large small non-stick frying pan metric measuring spoons and cups mortar and pestle colander heavy-based frying pan (or saucepan) with 6 cm sides and a lid wooden spoon salad spinner clean tea towel serving bowl	6 large potatoes 1 onion 1 x 5 cm piece fresh ginger 2 cloves garlic 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds ½ teaspoon chilli flakes 6 curry leaves ½ teaspoon ground turmeric ¼ cup olive oil 400 g can chopped tomatoes 18 silver beet leaves 6 stems coriander (cilantro) 10 sprigs parsley salt

Set out the chopping board, knives and peeler. Peel the potatoes and place the peel in the compost bucket. Chop the potatoes into 2 cm cubes, place in the large bowl and cover with water. Peel and chop the onion, ginger and garlic, and place in the medium bowl.
Heat the small frying pan over a medium heat. Toast the cumin, seeds in the dry pan until they smell fragrant. Tip the seeds into the mortar. Toast the coriander seeds in the same pan until they smell fragrant. Add these seeds to the mortar. Toast the mustard seeds until they start to pop, then add them to the mortar. Crush the seeds to a coarse powder using the pestle. Add the chilli flakes, crumbed curry leaves and turmeric to the crushed spices, and stir to combine.
Place the colander in the sink. Tip the potatoes and water into the colander. Heat the oil in the heavy-based frying pan over a medium heat and tip in the onion, garlic and ginger. Frying, stirring with the wooden spoon, for a few minutes until softened. Add the crushed spices from the mortar, the potatoes, and the tin of tomatoes along with their juice. Stir with the wooden spoon to combine and add just enough water to barely cover. Cover tightly with the lid and reduce the heat to a simmer. Set the time for 25 minutes.
Meanwhile, separate the silver beet leaves from their stems by slicing along each side of the thick central stem. Place the stems in the compost bucket. Rinse the silver beet leaves and dry in the salad spinner.
Roll the leaves into a loose bunch, then shred with the large knife. Place the shredded leaves in the bowl used to hold the onion. Lift the coriander from its soaking water. Rinse the parsley. Dry the herbs by rolling in the tea towel, chop roughly, then set aside in the small bowl.
When the timer goes off, check the potatoes are tender and taste for salt. Add the silver beet leaves, cover and cook for 10 minutes.
Transfer the hot curry to the serving bowl. Sprinkle the chopped parsley and coriander over the top.

Potatoes, Silverbeet, Parsley, Coriander, Onion 24 tastes

VOLUNTARY CONTRIBUTIONS

Set by the School Board, Voluntary Contributions for 2012 are only $100.00 per family for the year. These funds, which are distinctly voluntary, are payable to Majura Primary School via cash, cheque or direct deposit.

In 2012 all Voluntary Contributions will be directed to our Library Trust Fund, which is a tax deductible donation. Examples of the type of resources needed are quality picture books, mathematics and literacy software, novels for older students, interactive whiteboard software and educational DVDs.

From time to time the school may seek payment from parents for activities such as class excursions, which are directly related to the school program. Payment for these is also voluntary but payment would help make the activity viable.

At other times payment will be sought for activities, which enhance the learning program but are not essential eg school band and Year 5/6 school camp. Payment for these activities is necessary.

At Majura any child unable to access any part of schooling due to personal family financial difficulties will be covered through departmental and P&C funds.

Indian Food is Centre Stage!

“Which country’s food are we cooking today?” asked one of the children. “Indian ” I replied. “Hooray!!!” a couple of children exclaimed at the same time.

This was the beginning of the Week 6. A good start for the fortnight of cooking classes.

Indeed, it has been a very successful menu: all the children had a serving, and much of the time seconds, of each of the following dishes:

Potato and silver beet tomato curry
Red lentil dahl
Beetroot raita and salad
Flatbread

I was surprised once again, about their positive reaction of the children to the idea of having spicy food. All of them knew about the dishes or had had them before at home.

The small leftovers were always taken to the staff room. I am sure most of the staff also celebrated the different delicious dishes prepared by the children. Miss Mac said the lentils were AMAZING, snd she secretly took a whole bowl home to enjoy in private with Mr Mac!

After a few weeks of teaching at the school I have noticed a positive change in the behavior of a few of the children.

When we started the classes in May the majority of the children felt confident enough in the kitchen, including classes from Years 3 and 4. However, not all of them were. So I decided to pay especial attention to that minority to make them feel part of the cooking class.

I thought of the reasons why perhaps they could be a bit “nervous” in a cooking environment. I put myself in their shoes and I tried to see the world thorough their eyes:

the knives are extremely sharp (especially the new ones)
the ovens are hot, the saucepans and frying pans are on top of hot stoves and you could get burnt easily if you’re not careful
it could be a noisy place sometimes (too much excitement!), and of course
the timing of cooking, eating and cleaning up is essential.

In conclusion, it is a scary scenario at first sight.

Wouldn’t you be intimidated if you hadn’t cooked before? I would. However, if you think of an onion, there are lots of layers underneath and the peel is tossed in the compost bin. Well, cooking is the same. Those fears are only the peel. The best part is the tasty delicious onion. Funny enough, an onion is a basic ingredient in many dishes.

Those children who started the classes with some “doubts”, well now they handle the knives with no problem, they cut and peel as well as any adult. They have beautiful smiles on their faces because they are cooking, doing something that gives them pleasure and enjoyment, and also self-confidence. One of them said: “Thanks Esther for being my kitchen teacher, I love cooking”.

So I am proud of having reached the point where those children have taken a big step and are happy cooking with the rest of the children.

I believe that if a child is taught properly how to use a knife, the child will use it with assurance. Yes, accidents happen. Even to me. However, I strongly support the idea that the kitchen is an area of some freedom (with some rules), where the children are free to either to make up dishes (such as they did with the bruschetta or with the daily salad) or to handle sharp knives. It is important for the child ‘s confidence. I see great results everyday in the kitchen.

I have also noticed that many children cook at home as their cooking skills are quite good, but others don’t have that opportunity with their families. The Stephanie Alexander Kitchen Garden Program teaches the children about the joys and benefits of freshly grown food, to cook with unprocessed and seasonal ingredients and, the best of all, to eat and share the dishes together. Every single child at Majura School in Years 3, 4, 5 and 6 is already having this marvelous food experience. They also learn that the kitchen is not a playground and must show respect; they work as a team and share multiple tasks such as washing up, drying, putting the dishes away…the “boring” part for some, it soon becomes a “cooking” part and they accept it as natural.

I’m always learning from the children, both professionally and personally. Cooking with children is the most rewarding and satisfactory job of my life!

Next week: Middle East cuisine (without tahini!!)

Esther

Beetroot Raita

Equipment	Ingredients
tea towel small knife chopping board fork microwave-safe container grater medium bowl spoon measuring cups and spoons disposable gloves frying pan spatula serving bowls	2 small - medium beetroot 1 1/2 cups plain yoghurt 1 teaspoon cumin powder salt to taste 1 green chilli 2 teaspoons vegetable oil 1/2 teaspoon black mustard seeds 8 sprigs fresh coriander

Beetroot can be boiled or baked whole. It does take a long time to bake in the oven, and not quite so long to boil till tender. If boiling the beetroot, do not completely slice off the root end as the beetroot will ‘bleed’ much of its juice into the water. The method recommended here using the microwave is a great time saver. If you do not have a microwave, you will need to allow about 20–40 minutes to cook the beetroot, depending on size.

Dampen a tea towel and place it under the chopping board to keep it from slipping.
To cook the beetroot in the microwave, first wash them and cut off the tops and fibrous roots. Prick the beetroot all over with the fork.
Place the beetroot in a microwave-safe container or bowl with 3 cm of water. Cook on high (850W) for 6–8 minutes. You can tell the beetroot is cooked when the fork slides easily into it. Set aside to cool.
When the beetroot is cool enough to handle, put on the gloves and slip the skins off with your fingers.
Grate the beetroot coarsely and place in a medium bowl. Take off gloves.
Add the yoghurt to the bowl and combine thoroughly.
Measure in the cumin powder and add a pinch of salt. Mix together and taste, adding more salt if needed.
Set the yoghurt mixture aside while you flavour the oil with mustard seeds and chilli. To do this, cut off the stem of the chilli and slice it open. Remove the seeds, using the tip of the knife and holding the chilli directly over the compost bin or rubbish bin. This stops flyaway seeds remaining on the board. Chop it finely. (Wear disposable gloves to do this.)
Heat the oil in a frying pan, and when it is hot, add the black mustard seeds and the finely chopped green chilli.
When the mustard seeds start to sputter and pop, remove the pan from the stove.
Tip the seasoned oil into the beetroot and yogurt mixture, using a spatula to scrape it all out of the pan.
Wash the coriander and dry it in a salad spinner. Chop it coarsely.
Divide the raita evenly between four small serving bowls. Garnish with the coriander.
This dip goes very well with Indian flatbread.

Beetroot, Coriander, Chilli 2 cups

Carrot Salad with Orange Blossom Water

Equipment	Ingredients
Chopping Board Knives - 1 large Vegetable Peeler Bowl - 1 big Measuring Spoons Big Saucepan Colander Mortar and Pestle	600g carrots 1 tablespoon orange blossom water ½ bunch of mint 1 garlic clove ½ teaspoon caster sugar ½ tablespoon lemon juice 3 tablespoons extra virgin olive oil sea salt and black pepper

Set out the chopping board, knives and peeler. Peel the carrots and leave them whole (place the peel in the compost bucket).
Bring a large saucepan of salted water to the boil and add the carrots. Simmer until tender, turning the heat down if necessary. Drain in a colander and leave to cool.
Slice each carrot across about 5mm thick and place in a mixing bowl.
Peel and chop the garlic. Add the garlic to a mortar with a pinch of salt. Make a paste.
Wash the mint and dry it in a tea towel. Finely chop the mint leaves and toss the stems to the compost bin.
To the carrots add the orange blossom water, mint, garlic, sugar, lemon juice and olive oil. Season with salt and pepper, mix well and taste.

Note: This salad is also delicious made with coarsely grated raw carrots

Carrots, Mint, Garlic

Pumpkin and Chickpea Salad

Equipment

Ingredients

Chopping Board
Knives - 1 big
Large Peeler
Bowls - 1 big, 1 medium
Measuring Spoons
Baking Tray
Mortar and Pestle

1kg pumpkin
1 garlic clove
½ teaspoon ground allspice
2 tablespoons of olive oil
250g home-cooked chickpeas or 1x400g can cooked chickpeas, drained
½ red onion, finely chopped
4 tablespoons roughly chopped fresh coriander
sea salt and black pepper

Salad Dressing

1 garlic clove
3 ½ tablespoons lemon juice
2 tablespoons extra virgin olive oil

Set out the chopping board, knives and peeler. Peel the pumpkin and place the peel in the compost bucket. Chop the pumpkin into 3cm cubes. Place the seeds in the compost bucket. Place the cubes in a big bowl.
Peel and chop finely the garlic. Add the garlic to the big bowl.
Toss the pumpkin with the garlic, allspice, olive oil and some salt and pepper. Place on a tray in the oven for about 15-25 minutes or until soft. Remove.

To make the salad: place the pumpkin, chickpeas, red onion and coriander in a mixing bowl. Pour on the salad dressing and remaining oil and toss carefully. Season with salt and pepper.

Pumpkin, Garlic, Coriander

Tomato Bulgur Pilaf

Equipment	Ingredients
Chopping Boards Knives - 1 big Colander Big saucepan with lid Measuring spoons and cups Greaseproof paper	150g butter, plus 40g to finish 4 tablespoons olive oil 2 teaspoons ground allspice 2 teaspoons ground cinnamon 600g medium bulgur 5 garlic cloves 500ml tomato sauce 600ml cold water sea salt and black pepper

Wash the bulgur three times in several changes of water. Drain the bulgur in a colander.
Put out the chopping board and knife. Peel and chop the garlic. Toss the peel in the compost bin.
Over a medium heat, melt the butter and the olive oil in a saucepan. When the butter begins to foam, fry the allspice, cinnamon and black pepper for 1 minute to release their flavours.
Add the garlic, and fry for 1 minute.
Add the tomato sauce and stir for 5 minutes.
Add the drained bulgur and cover the mixture with the water. Season with enough salt and pepper.
Lay some damp greaseproof paper on the water and bring to the boil over a medium to high heat. When it comes to the boil, put a lid on the pan and cook quite fast for 5 minutes.
Turn the heat down to low heat for another 10 minutes or until the bulgur is soft.
Add the remaining 40g of butter and stir until melted.
Let the pilaf sit for 5 minutes before serving

Pilaf (Pilav) is a rice dish enjoyed in Turkey and other Middle Eastern countries

Zucchini Fritters with Feta and Dill

Equipment	Ingredients
Chopping boards Knives - 1 big Grater Colander Scales Bowl - 1 big Measuring spoons and cups Large frying pan Egg flip Whisk Baking tray and kitchen paper	2 large zucchini Sea salt and black pepper To make the batter: 110g gram flour (chickpea flour) ¼ bicarbonate of soda 120ml soda water 1 bunch mint 1 bunch dill 5 spring onions 200g feta cheese Olive oil

To make the zucchini batter:

Set out the chopping board and knives. Remove the ends of the zucchinis and grate the zucchinis coarsely. Place in a colander, add ¾ teaspoon of sea salt, mix well and leave to stand in the colander for 20 minutes.
Make a batter: mix the chickpea flour and bicarbonate of soda in a big mixing bowl. Slowly whisk in the soda water with a whisk. You should get a thick batter.
Gently squeeze the zucchinis in a clean tea towel to get rid of all the excess water. Place in the batter bowl and mix well.
Wash and dry the mint and dill. Chop roughly both herbs (only the leaves) and add them to the batter zucchini bowl.
Take the spring onions and chop the green part. Toss it into the compost bin. Slice the white part. Place in the batter zucchini bowl.
Take the feta cheese and crumble it with your fingers. Place in the batter zucchini bowl. Mix well.

To fry the fritters:

In a large frying pan, heat ½ cup of olive oil to high heat until hot.
Scoop up a tablespoon of the zucchini batter and gently lower into the oil. Repeat the process leaving enough space in between the fritters so you can turn them easily.
Press the mixture down with the back of the spoon to flatten slightly.
Fry for 2 minutes or until golden brown on one side, then gently loosen the fritters from the bottom of the pan with a palette knife or egg flipper, turn over carefully and continue to fry for a further 2 minutes, adding more oil as necessary, as the fritters absorb some while cooking.
Note: do NOT touch the fritters as they fry or they will break up.
Remove, drain on kitchen paper and keep warm until the mixture has been used.

Zucchini, Mini, Dill, Onions 20 small fritters

A Middle Eastern Feast

I am half way of my second pregnancy. In general, I feel energetic but today, Saturday, I used my pregnancy as a perfect excuse to lay down on bed to read the July issue of ABC Delicious magazine.

There is an interesting article by David Prior about carrots, “the most versatile roots vegetables”. I couldn’t agree more when he says “pulling a carrot from the earth with your hands is one of life’s little pleasures […] Even better is seeing the joy on a child’s face when they pull a carrot from the ground themselves, and the relationship of nature and where food comes from falls into place”.

I recorded in my memory and with the camera that precise moment when I asked a couple of children from the green station, where they were making a beautiful carrot with orange blossom-water salad, to go outside to harvest the “crazy” carrots, as they call them, for the dish. It was pouring with rain but the children didn’t mind. They said it was a fantastic experience to get back to the kitchen from the garden with wet hair and black nails…but with an “awesome” carrot in their hands!

During the week 8 and 9 all the classes cooked the following colourful menu inspired by the Middle East:

Tomato bulgur-RED

Carrot with orange blossom water salad-ORANGE

Warm pumpkin with chickpeas-ORANGE BROWNISH

Zucchini fritters with feta cheese.-GREEN

The children discovered a new smell and flavour: the orange blossom-water. I noticed a surprising positive reaction when they tasted the salad. Some classes even decorated the dish with beautiful edible flowers creating a vibrant plate.

By the middle of the second week we had run out of carrots so the children decided to use white and red beetroots instead with other greens.

This winter hasn’t been very generous with our vegetable garden so I had to buy the zucchinis elsewhere. One of the classes from year 5/6 added too much bicarbonate of soda to the batter, I suspect, because the fritters where incredibly bitter.

I told the children of that station that when I was in Spain, my then Australian boyfriend (later husband) and I went to a picnic. The first time I made a sandwich for him and I really wanted to impress. The sandwich was all wet due to the tomatoes against the bread and to be honest, it was quite awful. He ate it and that was the proof he loved me…We all know now the tomatoes don’t go directly against the bread!

We had a good laugh whilst we were eating over that story.

I wanted to teach them a lesson though: learning from mistakes in the kitchen. Most of them nodded with their heads as the lesson was understood and some suggested: why don’t I try to do the recipe again at home?

The bulgur was a new ingredient for many children and I am glad they tried it. The dish was all right but it needed to be fixed with some seasoning on some occasions. We also used the passatta we had in the kitchen instead of a tomato sauce so it made the bulgur a bit tasteless.

And finally, the big harvest of pumpkins from our garden is almost over. There are two left.

The salad was lovely, not too tangy. It was a perfect balance between the sweetness of the pumpkin and the bitterness of the lemon juice. The home-cooked chickpeas (they realized that the chickpeas actually can be cooked at home and not necessary come from the can) made a lovely touch.

During the week 8 we had lots of volunteers. On Monday the owners of Joey’s café, Joey and Marissa, helped the children to prepare the dishes. We would like to thank them for their offer of getting extra supplies if Majura needed them. They were also impressed by the capability of the children in the kitchen. Like most people.

On Wednesday Graham, the owner of Silo, and his daughter Eva were our special guests. Graham worked with the blue station to make the pumpkin salad and Eva did with the yellow station to make the zucchinis. The children ended mashing the pumpkin (after stirring the pieces for too long). In the end, Graham rescued the dish and made up a fantastic dip. In my opinion, it was even better that the original salad recipe. Graham’s wife and Silo’s baker, Leanne, also made beautiful flatbread for that class.

Thank you Silo very much for your support, your time and your donations.

I would also thank all the volunteers that make every day in a cooking class easy (at least for me!) and pleasant; fun and interesting. I really feel the program of Stephanie Alexander Kitchen Garden is remarkable thanks to the enthusiasm and collaboration of every child, teacher, parent and volunteer. They give life to the program. The best return is to see the smiles of kids growing, cooking and eating.

Thanks.

As you know through the Majura newsletter, my family is being posted to Manila for three years. Our baby will be born there (one girl said this week: Esther, did you eat too many fritters and that’s why you put on weight? Hahaha!). I will finish work on the 27 July, just after the holidays. It is very exciting news but also sad for me to leave such a wonderful job.

Esther - departing Kitchen Specialist

Gracias y hasta pronto!

Gracias y hasta pronto - Thank you and see you soon!

I am not good with farewells, especially now that I am pregnant. I have never been, and that is why it has taken me a while to write this short entry in the kitchen blog, my last one.

We ended Week 1 of Term 3 with a Spanish feast:

Croquetas de jamon or atun (tuna or ham croquettes)

Champinones rellenos (stuffed mushrooms)

Zanahorias con miel y feta (carrots with honey and feta cheese)

Salad from our garden

The children did a magnificent job, as always. They were a bit excited after a two-week break but also because cooking is becoming one of their favourite subjects at school. They really look forward to getting involved in the process of preparing delicious food with fresh seasonal ingredients.

I can see their anticipation when I ask one of the stations to go to the garden to pick up stuff for their salad. They ask me sometimes, “what should we get?”, “I don’t know” I reply, “it’s your salad and it will be a surprise for all of us, a fantastic surprise!” It is indeed. The dressing is always the big trick (I keep my eye on it, especially when they start to mix tomato sauce, soy sauce, honey…whatever they can find in the fridge or pantry!!)

I found it difficult to contain my tears during my last week of cooking classes. I had to let them go a few times on Wednesday as I was saying goodbye to mothers, teachers, children…

But first of all, I have to say thanks to lots of people (too many to remember!)

I would like to thank Coralie McAlister for being such a wonderful support from the first day I started to work at the school. I live in Kingston and my daughter goes to the French-Australian pre-school. So when I got the job, I knew I wasn’t part of the community. She helped me to feel as I was, fitting me into the school (and how the kitchen and the program fits into the school as well), being flexible when my daughter was sick and I had to take some days off.

Majura is extraordinarily lucky to have her. Thank you Coralie also for the lovely words you said in your speech during my farewell.

Thank you Zoe (Stephanie Alexander Kitchen Garden Program Project Officer) and Rik in the Garden for being my work team. I don’t know how I would have done without the two of you. Thanks again for your advice.

I thank all the teachers for being part of this fantastic program and for your help during the cooking classes we shared together. I have learnt a lot from you and I really appreciate the extraordinary job you do with the children, not only in their education but also, and most importantly, in making great people for the future.

I thank you parents, mums and dads, and other community members who believe in the positive effect of children cooking, despite the dangers around the kitchen (using sharp knives, hot liquids…) We all know how rewarding it is at the same time. Thank you for trusting, helping and having fun with me!

Thank you Silo Bakery for getting involved in the program through donations and time cooking with the children. I would also thank you for offering to continue the donations with the new Kitchen Specialist Vicki.

Thank you children for giving me this job. I have beautiful memories that will travel with me to Manila. Thanks for the brilliant letters you have given me during my last week. They will stay in my heart.

I wish all the best to Vicki. She is not only a talented cook but also a lovely person.

Hasta pronto, I will keep in touch

Esther

Ham Croquettes (Croquetas de Jamon)

Equipment

Ingredients

To make the filling:

Saucepans: small and medium
Strainer
Jug
Chopping board
Knife
Rubber mat
Kitchen knife
Small bowl
Metric measuring cups and spoons
Scales
Wooden spoon
Tray

To shape the croquetas:

Whisk
Medium mixing bowls: three
2 teaspoons
Large ovenproof trays: two
Medium frying pan
Tongs
Kitchen paper

To make the filling:

800ml milk
5 cloves
½ large onion
½ teaspoon black peppercorns
2 bay leaves
a few parsley stalks
250g smoked ham
100g butter
150g plain flour

To shape the croquetas:

3 eggs
250g fine dried breadcrumbs
1 cup of flour
1 litre vegetable oil for deep-frying

In Spain, these delicious crunchy croquetas are often eaten at room temperature, any time of the year.

1. TO MAKE THE FILLING

Stud the onion with the cloves. Pour the milk into a saucepan and add the onion, peppercorns, bay leaves and parsley stalks. Bring to scalding point, then turn down the heat to a gentle simmer to infuse the flavours for 20 minutes. Set aside.
Set out the chopping board and the knife. Chop the smoked ham very finely and place it in a small bowl.
Strain the milk and tip the hot milk into the jug. Return to the saucepan and place over a low to medium heat along with the chopped smoked ham. Simmer for 2 minutes.
To make a roux: In the medium saucepan melt the butter over a low heat. When the butter starts to froth, add all the flour and stir well with a wooden spoon for a minute.
Remove the pan from the heat and gradually and slowly add the hot milk with the ham bits to the butter/flour mixture, stirring all the time.
Return to the heat and continue to stir until the mixture has come to boil and thickened.
Remove and taste for seasoning. Scoop the mixture out of the saucepan on to a tray, and leave it to cool completely. Preferably overnight.

2. TO SHAPE THE CROQUETAS

Set out three medium mixing bowls. In one of them, crack the three eggs (place the shells in the compost bin) and beat them. In the second bowl spread the breadcrumbs out on a plate, and in the third bowl add the flour.
Preheat the oven to 90⁰. Line the base of the ovenproof dish with kitchen paper and place in the oven to keep warm.
Take two teaspoons. Scoop up some mixture with one spoon and with the other make a rough oval egg shape. Gently tipping into the flour and then into the egg. From the egg, transfer to the breadcrumbs (make sure it is covered all over). Use your spoon to do this process as your fingers will get sticky!
Refine the shape of the croqueta in your hand and place on one of the large trays.
When you are ready to eat, heat the oil in a medium frying pan over a medium heat (test the oil first with a piece of bread. If it gets brown quickly, the oil is too hot!) and fry the croquetas in batches of five (not to overcrow the pan) until golden brown in colour.
Remove the warmed dish from the oven and place it next to the frying pan.
Take out the croquetas and rest on kitchen paper in the warm dish and then return the dish to the oven in low heat.
Repeat the process with the remaining croquetas.

Notes: The real croquetas are made with cured ham, but it is expensive. Instead, you can gently poach chopped jamon in milk or simmer a jamon bone in milk. In order of quality of the ham there is:

1. “Jamon iberico de bellota”: made from semi-wild black foot pigs that feed on acorns. This diet, coupled with a long cure of about two years, accounts for the jamon’s extraordinary sweet flavour, rich deep-red colour and marbled texture that literally melts in the mouth. It is the most expensive but it is worth it.

2. “Jamon iberico from Jabugo”: from Sierra Morena in south-west Spain

3. “Jamon de pata negra”: from the Iberico pig.

4. “Jamon Serrano”: it is more common and more suitable for cooking.

Parsley, eggs, onion 22 Croquetas

Stuffed Mushrooms (Champinones Rellenos)

Equipment

Ingredients

large baking dish

garlic crusher
chopping board
knife
disposable gloves
mezzaluna
grater

25 cup mushrooms
10 garlic cloves
4 fresh red chillies
½ bunch of fresh parsley
2 lemons
300g cheddar cheese

Preheat oven to 220°C.

1. Lay the mushrooms, stalk side up, on a chopping board. Trim the stalks and place the mushrooms stalk side up in a baking dish that they fit into fairly snugly.

2. Peel and crush each garlic clove and place some on each mushroom.

3. With the disposable gloves on, finely chop the chillies and place a bit on top of each mushroom.

4. Wash and chop 1/2 bunch of parsley and divide between the mushrooms.

5. Grate the lemons over all the mushrooms.

6. Drizzle the mushrooms well with olive oil and season salt and pepper.

7. Cut the cheddar cheese into little pieces and pop 1 on each mushroom.

8. Place the tray in the oven and grill until golden.

Chilli, parsley, garlic, mushrooms 25

Carrots with Lemon and Honey (Zanahorias con limon en preserva y miel)

Equipment	Ingredients
large baking dish chopping board knives 2 small bowls Mezzaluna Measuring cups and spoons scale	1kg carrots 1 cup extra virgin olive oil 1 tablespoon ground cumin 1 tablespoon paprika 2 tablespoons honey 2 tablespoons lemon juice Sea salt 2 teaspoons preserved lemons 300g feta Handful coriander leaves

Preheat oven to 220°C.

1. Wash and cut the carrots in half. Again, cut each half in half lengthways. Place them in a baking dish.

2. Wash the lemons and remove the flesh and white pith. Cut the rind into thin matchsticks.

3. In a bowl, crumble the feta.

4. Wash and chop roughly the coriander leaves.

5. Toss the carrots with olive oil, cumin, paprika and a pinch of sea salt.

6. Bake for 30 minutes or until the carrots are tender and golden.

7. Meanwhile, whisk honey and lemon juice in a small bowl.

8. Transfer the carrots from the oven to a four serving platters.

9. Drizzle the dressing of honey and lemon juice over the carrots. Top each dish with the preserved lemon, crumbled feta and coriander leaves. Season with salt and pepper.

Carrots, coriander 25 tastes

Broccoli Gratin

Equipment

Ingredients

Chopping board
Knives - 1 big & 1 small
Colander
Big saucepan with lid
2nd big saucepan
Sieve
Measuring jug
Whisk
Scales
Wooden spoon
Frypan – large
Metric measuring spoons
Grater
Bowls
Oven proof dish approx. 1.5ltr

1 large head broccoli (around 1kg)
60g butter
1 garlic clove, crushed
1 cup fresh breadcrumbs (made from day-old bread)
500ml (2 cups) milk
1 brown onion, halved, coarsely chopped
4 fresh parsley stalks
4 whole black peppercorns
2 whole cloves
1 dried bay leaf
30g butter
2 tbs plain flour
40g (1/2 cup) coarsely grated tasty cheese

Sea salt and freshly ground black pepper

1. Preheat oven to 180°C

2. Cut the broccoli into small florets. Peel the stalk and cut into thin rounds

3. Cut the onion

4. Crush the garlic

5. To make the cheese sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaf in a medium saucepan and bring to a simmer over medium heat. Remove from heat. Set aside for 15 minutes to infuse

6. Put a saucepan of water on to boil (for the broccoli)

7. Grate the tasty cheese

8. Strain milk mixture through a fine sieve into a large jug. Discard solids

9. Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat

10. Gradually pour in half the milk, whisking constantly with a balloon whisk until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined

11. Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the cheese and stir until cheese melts. Taste and season with salt and pepper

Broccoli, garlic, onion, parsley 16 starters

Broccoli and Chick Pea Salad with Lemon

Equipment

Ingredients

Chopping board
Knives - 1 big & 1 small
Colander
Big saucepan with lid
Sieve
Metric measuring spoons
Peeler
Zester
Juicer
Bowls
Mezzaluna and board

1 large head broccoli (around 1kg)
2 cups cooked chick peas (or 1 x 440gm tin)
2 tabs extra virgin olive oil
Finely grated zest and juice of 1 lemon
1 large handful of continental parsley leaves
100gm fetta
Sea salt and freshly ground black pepper

1. Cut the broccoli into small florets. Peel the stalk and cut into thin rounds

2. Zest and juice the lemon

3. Rinse the parsley leaves and dry in a tea towel. Using the mezzaluna, roughly chop the leaves

4. Drain the chick peas thoroughly

5. Put a saucepan of water on to boil (for the broccoli)

6. When the water has boiled add salt and then put the broccoli in. Cook broccoli for around 2 minutes or until bright green and tender. Taste to check

7. Tip the broccoli into a colander over the sink and shake to make sure there is no water left

8. Put the chick peas into a bowl and add the broccoli. Season with salt and pepper and the extra virgin olive oil

9. Add the lemon zest and juice. Toss to combine then divide onto serving platters

10. Crumble the feta cheese into a small bowl and serve on the side

Broccoli, lemon, parsley 16 starters

Broccoli with breadcrumbs and olives

Equipment

Ingredients

Chopping boards – 2
Mezzaluna and board
Knives - 1 big & 1 small
Colander
Big saucepan with lid
Frypan – large
Metric measuring cups
Grater with a zester
Bowls

1 large head of broccoli
1 cup coarse fresh breadcrumbs
1 small red chilli, seeded and chopped
Finely grated zest of 1 lemon
1/3 cup extra-virgin olive oil (+ some for drizzling)
2 cloves garlic, bruised and flattened but not chopped
¼ cup flat leaf parsley
20 black olives

Sea salt and freshly ground black pepper

1. Fill a large saucepan with water and put on a medium heat. Salt lightly and put lid on

2. Seed and chop one chilli

3. Zest one lemon

4. Chop ½ bunch flat leaf parsley

5. Peel, bruise and flatten the garlic

6. Cut broccoli into small florets, peel stalk and cut into thin rounds

7. Mix breadcrumbs, chilli and lemon zest in a bowl

8. Put a frying pan over a medium heat

9. Pour oil into frying pan

10. Add garlic to frying pan and sauté for 2 minutes

11. Tip in breadcrumb mixture and stir to mix

12. Continue to stir for 8-10 minutes as crumbs start to toast and change colour (to golden)

13. When crumbs are nearly ready, remove and discard garlic, then add the chopped parsley and stir to mix

14. Remove breadcrumbs from heat and put into a large mixing bowl

15. Drop broccoli into boiling water and cook until just al dente; maybe 3 minutes after the water returns to the boil – taste a piece to be sure

16. Drain broccoli into a colander and give it a good shake to get rid of excess water

17. Transfer broccoli to the mixing bowl containing the breadcrumb mixture

18. Season with salt and pepper, and add the olives and mix

19. Transfer to serving dish and drizzle with a little more extra virgin olive oil

20. SERVE!!!

broccoli, chilli, lemon, garlic 16 starters

Stir Fried Broccoli with Bacon and Sesame Seeds

Equipment

Ingredients

Chopping board
Knives - 2 big
1 small fry pan
1 large fry pan
Wooden spoon
Peeler
Bowls
Slotted spoon
Large saucepan

1 large head broccoli (around 1kg)
8 brussels sprouts
2 tablespoons extra virgin olive oil
2 rashers bacon

1 tablespoon sesame seeds
Sea salt and freshly ground black pepper

1. Cut the broccoli into small florets. Peel the stalk and cut into thin rounds

2. Cut the end off the Brussels sprouts then cut into quarters

3. Cut the rind off the bacon then cut into strips (lardons)

4. Heat the small fry pan, add the sesame seeds and move them around the pan until they turn golden. Remove and put into a small bowl (otherwise they will continue to cook and burn)

5. Fill the large saucepan with water and put on to boil, adding salt

6. Heat the large fry pan and add the bacon. Cook till crispy then remove with the slotted spoon and put into a bowl

7. When the water is boiling, add the broccoli and Brussels sprouts and cook for 2 minutes only

8. Transfer, using a slotted spoon, to the large fry pan that still has the bacon fat in it. Stir fry until it starts to get a little crispy and the colour darkens

9. Add the bacon back to the large fry pan

10. Season with salt and pepper then divide into serving dishes

11. Sprinkle with the toasted sesame seeds

Broccoli, brussels sprouts 16 starters

Introducing Vicki...

What a whirlwind!

The past two weeks have flown by and I just love it.

As a chef and caterer, and a step-mother to two boys in primary and high school, I know how hard it is to please little taste buds. I also know the battles we go through to get kids to eat vegetables. Well actually, I’m not sure I do – I plate up and no matter what, my boys know that they just have to try what’s on their plate. They don’t have to like it but they always try it. By this method we’ve made incredible steps and it’s the same philosophy I’ve brought into the Kitchen. I’m passionate about garden produce and seasonality so when Rik and I went for my first wander through the Garden to see where I could get inspiration for the menu it was abundantly clear that there was so much broccoli it wasn’t funny!

So, weeks 3 & 4 in the Kitchen saw the students preparing four separate broccoli dishes. I called it ‘broccoli madness’! The menu was:

Broccoli with crunchy garlic breadcrumbs and olives;
Broccoli gratin;
Broccoli and chick pea salad with lemon and feta on the side; and
Broccoli, stir-fried with Brussels sprouts and bacon.

I was blown away by the response from the kids! Most, at the end of their tasting, said that they had tried something new and really enjoyed it. And, around a half said they’d like to go home and tell their Mums and Dads about what they’d had and could they have it at home! Magnificent!!!

Our high for the fortnight was the Mexican Minister for Health, the Mexican Ambassador (with entourage) and Department of Health and Ageing representatives. They were taken for a tour of the Garden and then observed the kids in the Kitchen preparing their broccoli meals. The kids then had the opportunity to sit down with them and share what they had prepared. The overall response from the delegation was of overwhelming support and respect for what the Program was about and what the kids were learning. Who knows, with the positive impression we made, they may just look at implementing a similar program in Mexico!

Mexican Health Minister

Mexican Minister sharing broccoli

Bring on weeks 5 & 6.

Vicki

Fresh from the Garden

Again, Rik and I had a walk through the Garden to see what could be used. Leaves! So many different types, flavours and colours of leaves. Stunning! Eggs too. Oh, and pumpkins still to be used up, as well as some gorgeous white beetroot and masses of mizuna (a type of lettuce). Speaking with the kids, they’re all keen to get into cooking desserts which is great as Rik and the Garden crew and kids are planting fruit trees galore.

In the meantime, out came the trusty ‘what can I do with these ingredients that will challenge the kids but I think they’ll really like’ hat. I came up with the following:

Thai style pumpkin and sweet potato soup;

Leafy greens, zucchini and feta frittata;

Salad of imagination; and

White beetroot and chocolate cakey biscuits (this is something I made up and they’re both dairy and gluten free)!

With the purchase of a new pressure cooker, the kids are learning about ways to make things in a quick way as well as the importance of safety in the kitchen. They’re able to cook their soup in 9 minutes and sit down and eat it rather and cooking for the next class, although the frittata and cakey biscuits are baked ahead for the next class…

Although we’ve only done four classes with the new menu so far, the kids are really challenging themselves with the flavours. The spicyness of the soup, the imagination of what’s put into the salads, not to mention the cakey biscuits which are made so moist by the beetroot. I’m really proud of them for at least trying a bit of everything!

One of the downsides of having such a magnificent Kitchen & Garden is that sometimes the unthinkable happens. It was with great sadness that this morning, on inspection of the Garden, I realised that a fox/s had gotten into the chook house. We lost 21 of our chooks which is heartbreaking, but we’re all grateful for the four that survived. Rik is now looking at ways to seal it up so it hopefully won’t happen again.

Vicki

Leafy Greens, Zucchini and Feta Bake

Equipment	Ingredients
2 chopping boards 1 big knife & 1 small knife 1 grater 2 large bowls 1 small bowl 1 large frypan Wooden spoon Baking dish Whisk Garlic Press Salad spinner	2 small zucchini 1 bunch chives 2 cloves of garlic 1 large basket mixed garden leaves (see below) 2 tabs extra virgin olive oil 200gm feta cheese 12 eggs + two egg yolks (from the bake station) ½ cup milk Spray oil

Pre-heat oven to 180 ⁰
Spray the baking dish with oil and set aside
Wash the zucchini then cut the end off and grate into a small bowl
Wash the chives then cut into 1cm lengths
Wash the leafy greens and put into the salad spinner. Try to dry as much as possible then cut into thin strips
Crush the garlic cloves
Heat a large fry pan and add the garlic. Sauté for 1 minute
Add the zucchini, mix in with the garlic and sauté for 2 minutes
Add the leafy greens and sauté until the leaves just begin to wilt. Add the chives and mix then remove from the heat
Ensure the eggs are free from chook poo. Break all 12 into a large mixing bowl. Add the milk and whisk until combined
Crumble the feta cheese into the egg mixture
Add the leafy green mix and stir until combined
Pour the mixture into the baking dish and put into the oven
Bake for 20minutes or until set

Leafy Greens (cavalo nero, silver beet, spinach, broccoli leaves and stems, mustard greesn), zucchini, garlic, eggs 24 tastes, 8 at home

Thai Pumpkin and Sweet Potato Soup

Equipment	Ingredients
3 chopping boards 2 big knives & 1 small knife Peeler 1 large bowl 1 small bowl Pressure cooker Wooden spoon Stick blender	¼ small pumpkin or 1/6 large pumpkin 1 large sweet potato 1 large brown onion 2 tabs extra virgin olive oil 2 tabs yellow curry paste 1 tin coconut cream 250ml vegetable stock

Cut the skin off the pumpkin and put into the red chook bucket
Cube the pumpkin into 1.5cm squares and put into a bowl
Peel the sweet potato and put the peel into the red chook bucket
Cut the sweet potato into 1.5cm squares and put into the bowl with the pumpkin
Peel the onion and put the skin into the red chook bucket
Dice the onion and put into a small bowl
Put the pressure cooker on the stove top and turn to ‘5’ (medium high heat) without the lid on
Pour the oil into the pressure cooker then add the yellow curry paste. Stir to cook the past for 3 minutes
Add the onion to the curry paste and cook for 5 minutes. Keep stirring so the curry paste doesn’t stick to the bottom. Add more oil if necessary
Add the pumpkin and sweet potato and mix together
Add 1 tin coconut cream and vegetable stock then stir to coat the vegies
With the help of an adult, lock the top of the pressure cooker on and turn up the heat to ‘6’ (high) and bring to steaming point. Cook for 9 minutes
Allow to cool before taking the top of the pressure cooker, with the help of an adult
Using the stick blender, puree the mix until smooth. Taste and add salt if needed

pumpkin, sweet potatoes, onions 24 tastes, 8 at home

White Beetroot and Chocolate Cakey Biscuits

Equipment	Ingredients
2 large baking trays 1 chopping board 1 large knife Peeler Grater 2 small bowls 2 large bowls Wooden spoon Whisk	1 small white (or any colour) beetroot 2 tabs dairy free spread (Nuttelex is great) ½ cup brown sugar 1 cup gluten free plain flour 2 tabs cocoa powder 1 tsp ground ginger 1 tsp baking powder 1 pkt dairy & gluten free chocolate buttons 1 egg and 2 egg whites

Pre-heat oven to 175⁰
Line two large baking trays with baking paper. Set aside
Cut the top and the bottom off the beetroot. Peel the beetroot then grate into a small bowl
Measure out the flour, cocoa, ginger and baking powder into a bowl
Measure the Nuttelex into a separate large bowl and add the brown sugar
Using the hand beaters, mix until soft and light
Place a sieve over the bowl with the butter and brown sugar. Pour the dry ingredients into the sieve and shake until it has all gone into the bowl
Fold through gently until combined
Ensure the eggs are free from chicken poo – give them a wash if necessary. Break one egg into a small bowl then separate the other two eggs, putting the egg white into the bowl with the whole egg and giving the left over egg yolks to the leafy green station
Whisk the eggs together until frothy
Add the eggs to the flour mixture and fold through
Add the grated beetroot and the chocolate buttons and stir to combine
Using a teaspoon, put small blobs onto the baking paper. Don’t forget to leave room for spreading! This amount should make 30 cakey biscuits
Bake for 15 minutes
Remove from the oven and allow to cool a little before eating

white beetroot, eggs 30 biscuits

A bit of FUN with curriculum integration!

In week 7, due to training and then sickness, Silk Oaks were the only class to participate in the Teamwork Menu – watch this space for more as the other classes are now cooking this food!

Kate and I discussed what she was teaching the kids in class at the moment. World Religion... After tossing a few ideas around, and with October just around the corner, we decided to focus on Halloween, its origins and what kind of menu I could put together.

First on the menu were cheesy fingers. Sounds harmless enough but the kids spent their time carving mozzarella Stringers to look like fingers and then adding green capsicum nails. Next was the devilled eyes! Boiled eggs that had the yolk removed and mashed with coriander, sweet chilli sauce and crème fraiche. The special ingredient here; red food colouring! The kids spooned the mixture back into the egg white case and drew blood shot squiggles before adding a piece of olive to make the pupil.

So, what’s Halloween without something sweet? Strawberry ghosts were a huge hit! Strawberries were dipped into white chocolate and had eyes place on them and mouths drawn! The kids also produced some biscuits which they then decorated with a variety of coloured icing. And salad... We never forget the salad as it gives the kids an opportunity to have a run around the garden and pick all the stunning greens.

All in all, the kids had a ball!

Vicki

Tortillas

Equipment	Ingredients
KitchenAid stand mixer 1 KitchenAid metal bowl Rolling pin 1 large fry pan Tongs Serving plate	400gms (1 cup) masa flour (corn flour) 1 tablespoon vegetable oil 1 pinch salt Approx 250ml warm water Extra flour to dust

Mix the dry ingredients in the KitchenAid bowl
Using the dough hook, turn the mixer onto setting 1 and slowly pour in enough of the warm water to bring the dry ingredients together. It should be a firm, dryish ball
Remove the dough from the bowl and put onto a lightly floured surface or board
Cut the dough into 16 equal pieces
Roll each piece of dough into a ball
Using the rolling pin, roll the dough out into a very thin circle
Heat the fry pan until it’s almost smoking hot (‘5’ or ‘6’)
Add the tortillas, two or three at a time and cook until it is golden brown
Turn over the tortillas and cook on the other side
Once golden on both sides, remove from the pan and put onto a serving plate

16 smalll tortillas

Chickpea, Artichoke and Roasted Garlic Dip

Equipment	Ingredients
Mezzluna and board KitchenAid food processor Aluminium foil Can opener Strainer Juicer Spatula Serving bowl/s	1 cup (or 1 400gm tin) chick peas ½ jar or ½ can artichoke hearts 4-6 roasted garlic cloves from 1 bulb of garlic Juice of 1-2 lemons (to taste) Pinch salt Pinch smoked paprika ¼ bunch continental parsley Extra virgin olive oil Salt and pepper

Garlic:

1. Preheat oven to 160⁰

2. Place 1 bulb of garlic into the middle of a piece of and drizzle over a little olive oil

3. Seal up the foil and put into the oven for 20-30mins

4. Remove from the oven and allow to cool

Dip:

5. Using the mezzluna and board, finely chop the parsley

6. Ensure the chopping blade is inserted into the bowl of the food processor

7. Drain the chickpeas and place into the food processor bowl

8. Drain the artichoke hearts and place into the food processor bowl

9. Squeeze the garlic cloves out of their skins, into the food processor bowl

10. Squeeze the lemons then put the juice into the bowl of the food processor

11. Sprinkle in the paprika and salt

12. Put the lid onto the food processor bowl and process until smooth. You may need to stop the food processor and scrape down the sides once or twice

13. Taste for seasoning and add salt and pepper if required. If the dip is too thick, add more lemon juice or a little water and process again until smooth

14. Remove the blade from the food processor then, using the spatula, scrape the dip into the serving bowl

15. Sprinkle over the parsley and a little more paprika if you like

16. SERVE!

artichoke hearts, garlic, lemons, parsley 1 bowl

Refried Beans

Equipment	Ingredients
Can opener Spatula Chopping board 1 knife 1 saucepan 1 wooden spoon	1 x 400gm tin refried beans 2 brown onions Extra virgin olive oil Passata Paprika

Open the tin of refried beans
Peel the onions and cut into small dice
Pour a little extra virgin olive oil into a saucepan
When the oil is warm, add the onions and sauté over a medium heat until softened
Add the tin of refried beans and mix with the onions
Add a little passata to help loosen the mixture up
Pour into bowls
SERVE!

onions, passata made from garden tomatoes 1 bowl

Devilled Eyes

Equipment	Ingredients
1 chopping board 1 knife 1 mezzaluna 1 mezzaluna cutting board 1 large bowl 1 tray 1 zester 1 juicer 1 teaspoon Serving platters Toothpicks	15 boiled eggs 2/3 cup crème fraiche (or cream cheese), softened 2 tablespoons sweet chilli sauce 2 tablespoons coriander Lime zest 2 teaspoons lime juice Salt to taste Red food colouring Sliced black olives

Chop the coriander with the mezzaluna
Zest the skin of the lime – don’t put any white parts into it (that is called the pith)
Juice the lime you have just zested
Cut the olives into round slices
Slice the boiled eggs lengthwise
Put all the egg yolks into the large mixing bowl
Add the crème fraiche, sweet chilli sauce, coriander, lime zest, lime juice and salt to the egg yolks
Mash all the ingredients together
Add red food colouring until you are happy with the red!
Using a teaspoon, scoop heaped teaspoon full of the deviled eye mixture back into the egg whites
Place an olive round on top of each ‘eye’
Dip a toothpick into the red dye and lightly draw ‘bloodshot’ veins across the whites
PLATE UP!!!

eggs, coriander, lime 30 "eyes"

Strawberry Ghosts

Equipment	Ingredients
1 saucepan 1 metal bowl to fit into the saucepan 1 metal spoon 1 spatula 1 tray or plate Cling wrap Tea towels Piping bags	30 strawberries 250gms white chocolate Milk or dark chocolate chips Milk or dark chocolate to melt

Put approximately 10cms of water into the saucepan
Turn the hotplate onto 4 and put the saucepan on top to heat up
Cover the plate or tray with cling wrap
Break the white chocolate into the metal bowl
Wash the strawberries thoroughly
Using a tea towel, gently dry the strawberries
When the water is simmering, place the bowl on top. The bottom of the bowl should NOT be touching the water
Gently stir the chocolate until it has melted then remove from the saucepan
Dip each strawberry in the white chocolate then put onto the tray/plate. Make sure there’s enough chocolate to make your ghost tails!
IMMEDIATELY, press the chocolate chips into the white chocolate to make eyes
Put into the fridge to harden for around 5-10minutes
Melt the dark chocolate the same way as the white chocolate
Put the dark chocolate into a piping bag and pipe mouths onto the ghosts
PLATE UP!!!

strawberries 30 ghosts

Cheese Finger Food

Equipment	Ingredients
Chopping boards Small knives Plastic gloves	15 Stringers 1 green capsicum Cream cheese, softened

Put your gloves on
Wash the capsicum well and dry
Open the Stringers and cut into half
At the top (or rounded) end, make a small shallow scoop for a fingernail
Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese – check the picture to see
For the fingernails, slice the green capsicum into long thin strips
Put the strips skin side down and trim away the pulp as much as possible
Cut the strips into ragged-end nail shapes
Get a small amount of the cream cheese and put it onto the ‘nail’ area of the cheese
Stick your capsicum ‘nail’ onto the cheese
PLATE UP!!!

green capsicum 30 "fingers"

Leafy Greens and Cheese Rolypoly

Equipment

Ingredients

Salad spinner
2 Cutting board
2 Knife
1 large bowl for leafy greens
1 medium bowl for onions
1 medium bowl for parmesan cheese
Grater
1 small bowl for garlic
1 wooden spoon
1 large frypan
1 colander
1 large bowl to drain greens
1 very large bowl
1 large spoon
2 oven proof baking dishes
Large pot for blanching pasta sheets
Clean tea towel

Pasta sheets – see Pasta Dough Making and Rolling for recipe and instructions
40 assorted leafy greens (silverbeet, spinach, wombok, cavalo nero, broccoli)
2 brown onions
6 cloves garlic
200gm parmesan cheese
2 tablespoons extra virgin olive oil
1 kg ricotta cheese
2 teaspoons nutmeg
200gm blue cheese (or other cheese)
400ml cream
Chives
Salt and pepper
Passata

Pre-heat the oven to 180⁰
Put water into big pot, bring to the boil. Add pasta sheets one or two at a time and cook (blanch) for 30 secs - 1 minute. Remove and leave to dry on clean tea towel.
Cut the ends off the onions and peel the dry skin off. Cut into half so you have a flat surface. Place the flat side down on the board and chop into fine dice (squares) and put into a bowl
Peel the garlic and chop finely then put into a small bowl
Fill up the sink and wash the leaves carefully, making sure all the dirt and bugs are gone! Put into the salad spinner and dry as much as possible
Grate the parmesan cheese into a medium bowl
Chop the chives into small rounds
Put a large frypan on the stove and turn on to ‘5’. When it is hot, add the olive oil
Add the onion to the frypan and sauté until the onion is soft and transparent
Add the garlic and stir for half a minute (you should be able to smell the garlic)
Add the leafy greens and stir. Cover the pan and let the vegetables cook for 3 minutes.
Uncover the pan, raise the temperature to ‘6’ and cook until all the liquid has evaporated
Put a colander over a large bowl. Remove the vegetables from the heat and pour them into the colander. Press down on them with the wooden spoon until all liquid has come out
Put the green s into the fridge for 10 minutes or until cooled down
Meanwhile, put a very large bowl on the bench and crumble the ricotta and blue (or other cheese) into it. Break it up with a fork if you need to. Add 2/3 of the grated parmesan and 1/3 of the cream. Mix together with a large spoon
Remove the greens from the fridge and add them to the bowl with the cheese. Season with salt and pepper and add the nutmeg. Stir until combined
Spray the baking dishes with spray oil
You are going to create a log of filling, wrapped in pasta. To start, lay one sheet of pasta on a tea towel. Spoon enough of the cheese and greens mixture along the middle of the pasta. Roll the pasta over the make a roll and gently transfer to the baking dish, making sure you don’t spill out any of the filling
Repeat with the other pasta sheets until the baking dishes are full
Spoon the remainder of the cream over the pasta and add a good splash of passata as well
Sprinkle the nutmeg, the rest of the parmesan and the chives over the top and get into the oven as soon as possible
Bake for 20 minutes
Clean up while you’re waiting
Cut into slices and serve!

leafy greens, onions, garlic, chives

Vietnamese Rice Paper Rolls

Equipment	Ingredients
Salad spinner (for herbs) 4 cutting boards 4 non slip mats for cutting boards 4 knives 1 juicer 1 peeler 1 julienne peeler 1 medium bowl 1 large spoon 4 x serving platters	15 rice paper rounds Rice vermicelli noodles 1 carrot 5 leaves of wombok 1 cup bean spouts ½ red capsicum 1 spring onion Mint leaves Coriander leaves 1 tablespoon lime juice 1 tablespoon fish sauce

Wash the wombok leaves, bean shoots, spring onion and capsicum and dry
Remove the coriander and mint leaves from the stalks and wash them
Place the wombok leaves on top of each other and roll into a tight roll. Slice very finely then place in a bowl
Peel the carrot and cut off the small end. Holding the big end, use the julienne peeler to make strips then place in a bowl
Place the bean sprouts into a bowl
Chop the root end of the spring onion off. Slice the spring onion into thin rounds and place into a bowl
Cut the cooked rice vermicelli noodles a little and place into a large bowl
Add all the carrot, wombok, bean sprouts, capsicum, spring onion and coriander & mint leaves to the noodles and mix using tongs
In a separate bowl, measure out the fish sauce then add the lime juice
Pour the fish sauce and lime juice mixture over the noodles and vegetables and toss again with the tongs
In a large bowl, add plenty of hot water
Take 1 rice paper round and put it into the hot water and leave to soak for 15-20 seconds
Feel the rice paper – if it is soft and pliable (bendable and flexible) – remove it from the hot water and place flat onto a board
Put a large spoonful of the noodle and vege mix onto the centre of the rice paper round
Fold the sides of the rice paper round in then roll up the other ends
Cut in half on a diagonal
Place the cut slices onto a platter and serve!

carrot, capsicum, wombok, bean sprouts, spring onions 15 Rolls

Just Rolling Along!

Well, it was straight into it in Weeks 1 & 2 with our ‘Rolling’ Menu:

Silver beet and cheese roly-poly (giant cannelloni stuffed with silver beet and cheeses)
Sushi with Kewpie mayonnaise and soy
Vietnamese rice paper rolls

The object of the lessons were to talk about textures; how the rice paper is hard and brittle when it comes out of the packet but softens when put into warm water, the smooth and rough sides of the nori and how water helped both the nori and the rice paper stick. This was also about how to get those nimble little fingers around these different ingredients and rolled – how we needed a bamboo mat for the nori and a tea towel to help roll the roly-poly.

Many were sceptical about the blue cheese in the roly-poly but as the kids made sure it was very thoroughly mixed in, they found that it was actually quite delicious.

We are slowly depleting our crops of silver beet but it is still a winner in the ‘salad of the imagination’ as the colour of the stems really lifts the greens.

Roll on Weeks 3 & 4!

Vicki

Fresh and Fabulous

Time for a bit of fun for Weeks 3 & 4!

Rik and the garden gang are clearing many patches in the garden so we’re madly using up some beautiful ingredients.

These weeks in the kitchen we’re using our own beautiful leeks by making a leek and pea risotto with lemon. The kids are learning about the patience of stirring while incorporating stock slowly into rice and how lemons can be used to season a dish.

Next we’re cooking cheesy stuffed baked potatoes with our beautiful spring onions from the garden. Potatoes are baked, cooled, halved and scooped out. The filling is made up of mashed potato (from the insides), cheese, chopped chives and a little butter. The mix is then spooned back into the potato and baked a second time until golden a bubble. A hit, even with the kids who have said they ‘hate’ potato (am working on this as ‘hate’ should be ‘dislike’).

Being spring, salads are divine! So, our ‘Salad of the Inspiration’ groups have been picking the last of the leaves on the lettuces that have bolted, snow peas and broad bean leaves.

Another of the groups has made panzanella, an Italian bread salad that incorporates day old Italian bread, tomatoes, cucumber, roasted red capsicum and torn basil leaves. It is dressed with EVOO (extra virgin olive oil), red wine vinegar and salt and pepper.

It is inspiring to see all the little mouths trying things that they’ve never tried before, haven’t tried together before or are just trying in a different way.

Vicki

Sushi

Equipment	Ingredients
2 litre heavy based saucepan 1 peeler 1 orange coloured julienne peeler Juicer 4 cutting boards 4 non slip mats for cutting boards 4 knives 6 small bowls Sushi bamboo rolling mat 1 dessert spoon 4 serving platters	2 cups cold water 1 ½ cups short grain rice 2 ½ tablespoons rice vinegar 2 ½ tablespoons castor sugar 6 Nori sheets 1 carrot 1 small cucumber ½ avocado ½ lemon ½ red capsicum

First prepare the rice…

Place the water in a 2 litre heavy base saucepan
Add the rice and bring to the boil
Reduce the heat to a simmer, place lid on top and cook for approximately 10 minutes. When you lift the lid there should be small holes from the bottom of the pan and there should be no liquid
Remove from the heat and place the lid back on. Set the timer for another 10 minutes
While the rice is steam drying, place the rice wine vinegar and castor sugar in a small non-metallic bowl. Stir until the sugar dissolves
Take the lid off the sauce pan and transfer the rice to a non-metallic bowl. Evenly pour the rice wine vinegar/sugar over the rice and mix
Spread out on a tray lined with plastic wrap (it will become extremely sticky)
Traditionally, the rice is cooled by waving a fan until cold. For the quick method, put a second piece of plastic wrap loosely over the top and put into the fridge
The rice is ready to use once cold

Then use the rice to make the sushi…

Wash the cucumber and capsicum
Peel the carrot and cut off the little end
Using the julienne peeler, hold the carrot at the thick end and grate the carrot into strips
Cut the ends off the cucumber and cut in half lengthwise. Using a teaspoon, remove the seeds then slice the cucumber into thin strips
Remove the stalk, seeds and membrane from the capsicum then cut into thin strips
Remove the avocado flesh from the skin and cut into small dice (squares)
Squeeze the lemon and pour the juice over the avocado to stop it from turning brown (oxidising)
Get a small bowl and put some water on the table for later
Lay the sushi mat out in front of you and place a piece of nori on it
Place a large spoon full of rice onto the nori sheet at one end
Spread out the rice so it is even but make sure you leave approximately 1cms wide at one end
Place some of the carrot, cucumber, avocado and capsicum on top of the rice
Working from the end that has the rice to the edge, slowly, using the mat, roll the nori away from you, keeping it tight so it rolls up. IF YOUR HANDS STICK, PUT A LITTLE WATER ON THEM
Using your finger, dip it into the water and run it along the edge of the nori that hasn’t got rice on it. This will help it stick.
Keep rolling the nori to ‘close’ it and gently press it to make sure it sticks. Leave for a minute or so while you set up a cutting board and knife
Holding the roll firmly, cut the nori roll in half. You may need to wet your knife to keep it from sticking to the rice or nori
Then, cut each of the two halves into three so your roll makes 6 pieces
Place the cut slices onto a platter

carrot, cucumber, avocado, lemon, capsicum 6 large nori rolls, or 36 sushi pieces

Panzanella - Italian Bread Salad

Equipment

Ingredients

3 chopping boards
3 non-slip mats
3 large knives
1 oven tray
Baking paper
1 plastic bag
1 large bowl
Tablespoon measure

¼ cup measure

4 slices of day-old Italian style bread
2 lebanese cucumbers
3 tomatoes
1 Spanish (or red) onion
¼ cup basil leaves
1 red capsicum
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper

Pre-heat the oven to 200⁰
Wash the cucumbers, tomatoes and capsicum
Tear the bread into approximately 2cm pieces and place into a large bowl
Place some baking paper onto an oven tray and put the capsicum on top, then put into the oven and set the timer for 15 minutes
Cut the ends off the cucumber then cut in half lengthways. Remove the seeds with a teaspoon and then slice thinly diagonally. Add to the cucumber
Cut the tomatoes into large dice and add to the bread and cucumber
Peel the skin off the onion and cut into very fine slices. Add to the other ingredients
Rinse the basil and tear into pieces about the size of your thumb. Add to the other ingredients
Check on the capsicum. It should be charred (burnt) all over and black. If it hasn’t reached this stage yet, put it back in the oven and set the timer for another 5 minutes
Once the capsicum is charred, put it in a plastic bag to allow it to steam. This helps getting the skin off
Once the capsicum is cool, remove the skin, the seeds and any membrane
Cut the capsicum into large dice and add to the other ingredients
Measure out the olive oil and vinegar then pour over the salad
Sprinkle some sea salt and cracked black pepper over the salad
Toss the salad ingredients together then serve!

cucumbers, tomatoes, onions, capsicum, basil 24 tastes

Leek and Pea Risotto with Lemon

Equipment	Ingredients
1 chopping board 1 non-slip mat 1 large knife 1 mezzaluna 1 mezzaluna board Salad spinner 1 large saucepan with lid 1 small saucepan 1 wooden spoon 1 ladle 1 grater 1 small bowl (for parmesan) Scales 1 juicer	2 large or 4 small leeks 250gms peas Small wedge parmesan cheese I small handful of parsley 8 cups (2ltr) vegetable stock 160gms butter 2 cups aborio rice 1 lemon Salt and pepper

Cut the green end and the bottom roots off the leek and put into the compost bin. You may need to take off the outside layer also – ask for help if you’re unsure
Cut the leek into rounds then put the leek rounds into the salad spinner and fill with water. Swish the rounds around and then soak for a little while to remove any dirt
Take the basket with the leeks out of the bowl of the salad spinner and sit it in the sink then take the water in the bowl outside to put onto the garden. Put the basket back into the salad spinner bowl and spin the leeks dry
Grate the parmesan into a small bowl
Squeeze the lemon
Rinse the parsley under cold water and using the mezzaluna and board, chop finely
Put the stock into a small saucepan and heat it up. Turn the heat to low and leave the stock, with a ladle in it
Weigh out the butter then divide into 2 equal pieces
Heat 1 piece in a large saucepan over a medium heat until it has melted
Tip the leeks into the large saucepan and stir with a wooden spoon until the leek has softened
Tip in the rice and stir to ensure that every grain is well coated with the buttery juice
Add a ladleful of hot stock, stirring all the time. The rice will absorb the hot stock and start to swell. Continue adding the hot stock 1 ladleful at a time, as the last one disappears, stirring all the time
Taste for salt and pepper and add if needed
Add the peas, cheese, 2^nd piece of butter, parsley and lemon juice and stir thoroughly. Taste to see if salt & pepper are needed and add if need be
Give one final stir and plate up

leek, peas, parsley, lemon 24 tastes

Baked Potatoes with Cheese and Spring Onions

Equipment	Ingredients
1 chopping board 1 non-slip mat 1 large knife Small scrub brush 1 fork Grater 1 small bowl for the cheese 1 timer 1 teaspoon 1 medium bowl for mixing 1 potato masher 2 baking trays 1 pair of tongs	½ medium potato per person 6 spring onions 1 tablespoon grated cheese per ½ potato 1 teaspoon butter per potato plus extra for topping Salt and freshly ground black pepper

Pre-heat the oven to 200 ⁰
If the potatoes are unwashed then rinse them in cold water. If there is any dirt on them you may need to use a small brush
Prick each potato a few times with a fork
Place the potatoes on the baking tray and bake for 1 hour. This is for the next class
Slice the spring onion into thin rounds
Grate the cheese and measure out how much you will need
When the potatoes are cooked, remove from the oven – these are for the next class
Take a cooled potato that was prepared for you from the previous class and cut it in half lengthways
Using a tea spoon, carefully scoop out the potato and put into a medium bowl. Make sure you don’t break the skin!
Add the butter, spring onion and half the cheese and mash it all together
Taste and add salt and pepper if needed
Carefully spoon the filling back into the potato skins and put them onto the baking trays
Sprinkle over the remaining cheese, grind some cracked pepper over the cheese and place a thin piece of butter on top
Put into the oven and bake for 15 minutes until golden and bubbling
Using tongs, transfer the potatoes to a serving plate and serve!

potatoes, spring onions

How Time Flies!

It seems like yesterday that I started in the Kitchen and I’m now onto the last menu for 2011!

Sweet things are not commonplace in the MPS Kitchen but as long as we can harvest from the garden I’m happy to put it on the menu (even if it’s only once a term). So, we have eggs to use from our two chooks and strawberries are sweet and juicy at the moment. What could be more fitting than meringues with orange blossom cream and strawberries! We’ve had good talks about humidity and how it changes certain foods – in this case, the meringues are going slightly chewy instead of retaining their hard outer shell. We’ve also talked about aeration and how, when the egg whites are whisked, they pillow up and look like clouds.

We’re also using up the last of the harvested cauliflower with a spicy cauliflower masala which has been a great source of amusement, particularly when one class found a ‘cooked bug’ in it. It’s a great opportunity to talk about reasons for washing our vegetables before cooking.

To compliment our cauliflower we are making a cucumber raita with garlic and mint alongside puppodums. Although we rarely use the microwave, it has been a great to show the children an alternative to deep frying their puppodums. They have broken them up and used them to eat the raita, similar to tzatziki.

Lastly, we have been harvesting our broad beans – they’re so beautifully sweet at the moment! Salad of the Imagination is slightly directed on this menu as the children are using carrot, the broad beans, silver beet and apple. More importantly, the children aren’t afraid to come to me to ask for ingredients for salad dressings – I just love their initiative.

Sadly, the Year 6 students had their last class on Monday. I’m so very proud of them all and wish them the best! I hope the skills they’ve learnt in the Kitchen will give them an advantage once they start high school next year. Conversely, I’m excited to be hosting induction in Week 7 for the current Year 2 students who are starting Kitchen classes next year!

Vicki

Spiced Cauliflower Masala

Equipment	Ingredients
3 chopping boards 3 non-slip mats 3 large knifes 1 large non-stick pot or fry pan 1 wooden spoon Measuring spoons Small bowls 1 pair gloves (for cutting the chilli) Serving bowls	Approx 800gms cauliflower ¼ cup vegetable oil 1 teaspoon mustard seeds 4 tablespoons finely chopped ginger 4 cloves garlic 1 teaspoon cumin seeds 1 teaspoon ground turmeric 2 onions, halved and thinly sliced 440gm tin chopped tomatoes 1 fresh long green chilli, seeded and sliced 1 teaspoon salt A handful of coriander sprigs, to serve

Cut the cauliflower into small pieces
Finely chop the ginger
Finely chop the garlic
Wash the coriander and dry. Pick the leaves off the stem and put into a bowl for later
Cut the onion in half, remove all the papery skin then finely slice
Put gloves on then cut the chilli in half lengthways then remove the seeds and membrane. Slice finely
Heat the oil in a large non-stick pot or fry pan over a medium heat
Add the mustard seeds and wait a few seconds until they start to pop
Add the ginger, garlic, cumin, turmeric and onion and stir for 8 minutes or until the onion is well softened
Add the cauliflower and turn until every piece is well coated with the spice mix
Add the tomato, chilli and salt and stir to mix
Make sure the hotplate is on ‘5’. Cover for 8-10 minutes, stirring once or twice until the cauliflower is just tender
Put into serving dishes and sprinkle the coriander leaves of the top
Serve!

cauliflower, onions, herbs

Khira Raita

Equipment	Ingredients
1 chopping board 1 non-slip mat 1 knife 1 mezzaluna 1 board for mezzaluna 1 box grater Colander Measuring cups 1 medium bowl 1 mixing spoon Serving bowls	1 cucumber 2 small garlic cloves 3 cups yoghurt 1 teaspoon salt Mint leaves

Wash the cucumber and cut off the ends
Wash the mint and remove the leaves from the stems
Using the mezzaluna and board, chop the mint finely
Cut the cucumber lengthways and using a small spoon, scoop out the seeds and put them into the compost bucket
Grate the cucumber and put into the colander
Over the sink, squeeze out as much of the water in the cucumber as possible
Put the cucumber into a medium bowl
Peel and chop the garlic finely
Measure out the yoghurt and put on top of the cucumber
Add the salt, garlic and mint then stir until well combined
Spoon into bowls and serve!

cucumber, mint, garlic 3 cups

Meringues with orange blossom cream and strawberries

Equipment	Ingredients
2 baking trays Non-stick baking paper 2 large bowls 1 small bowl 1 chopping board 1 small knife 1 colander Serving platters Electric beater OR KitchenAid bowl Small spoons Spatula	3 egg whites 150gms caster sugar ¾ teaspoon vanilla extract 120ml thickened cream 1 ½ teaspoons orange blossom water 1 x 250gm punnet strawberries

Pre-heat the oven to 100⁰
Line 2 baking trays with baking paper
Place the egg whites in a large clean, dry bowl
Using electric hand beaters, beat the egg whites until firm peaks form
Gradually add the sugar and beat until sugar dissolves
Add the vanilla extract and beat for a further 2 minutes or until the mixture is thick and glossy
Using 2 spoons, spoon the mixture into 30 small circles on the baking paper
Bake the meringues on the top shelf in the oven for 35 minutes
Turn off the oven and open the door and leave to cool for around 1 hour
Put the strawberries into a colander and wash them thoroughly
Remove the stem (this is called hulling the strawberry), finely chop them and place into serving bowls
Place the thickened cream and the orange blossom water into a clean bowl
Using clean electric beaters, beat the cream and rosewater until soft peaks form
Put the cream into serving bowls
Place the meringue onto a serving platter and serve along side the strawberries and cream!

strawberries, eggs 30 small meringues

Broad Bean and Apple Salad

Equipment	Ingredients
White plastic baskets Scissors Salad spinner Julienne peeler OR box grater 2 chopping boards 2 non-stick mats 2 knives	Different coloured silver beet Carrot Apple Broad beans Herbs

Harvest the silver beet and broad beans from the garden
Harvest any herbs you would like to use
Collect carrots and apples from our harvest table
Wash the silver beet thoroughly and dry in the salad spinner
Peel and grate the carrot – you can use the julienne peeler or the box grater
Open the broad bean pods and remove the beans
Slice the apple into matchsticks
Divide between serving bowls
Make your salad dressing
Serve!

silver beet, broad beans, carrot, apple

Kicking off 2012 in the Kitchen

We've kicked off 2012 in the kitchen with flying colours! A fairly simple pizza menu was designed around what has been coming out of the garden. Making something so simply was also purposeful to give time for the students to re-aquaint themselves with kitchen conduct, safety and where things are. The menu consists of four pizzas with the following toppings: potato, rosemary & sea salt with a parmesan and rocket salad and our own Majura parmesan and rosemary oil (rosemary & royal blue potatoes from the garden), pumpkin and fetta with rocket (pumpkin from the garden), tiny tomato, bocconcini and basil (tomatoes and basil from the garden) and lastly a mushroom and olive pizza (because the kids really seem to love olives. Truly!!!).

The students are learning all about (dry) yeast and how the dough rises once it's been 'woken' and given warmth (water) and food (sugar). We've looked at the dough as it's made at the start of the class and again at the end onced it has doubled in size - the students make the dough for the following class.

Our year 3 students are really intent on getting into the whole process of following recipes while the children in our older classes, who are more familiar with their surrounds, are focused and it is obvious they have spent time in the kitchen before! I'm absoluty delighted that there is such joy in learning!

Apart from the new ovens I mentioned last week, we also have a washing machine that is making good headway with all the floury aprons. If you see them flapping around near the bike shelter, don't be surprised!

Thank you to all the volunteers coming forward! I've been inundated with help and it's fantastic. Once you've been to class you can see the impact on having someone there to help guide the kids. Almost every class has been full (of volunteers) and it is showing in the structure of the class and also the behaviour of the children.

Finally, a massive thank you to Chris Stanilewicz! Over her well earned Christmas break, Chris took the time to sew the dining room brand new tablecloths! They are bright and cheerful and the kids have commented on how 'cool' they are. Thank you, Chris.

Vicki

Passata, Mushroom and Olive Pizza

Equipment	Ingredients
Rolling pin Baking tray Sieve Chopping board Knife Paper towel Spoon Grater	1 quantity of pizza dough Plain flour to dust 1/2 a jar of olives 2 large mushrooms 1/2 small knob mozzarella

What to do

Pre-heat the oven to 200⁰
Scatter some plain flour onto the bench
Roll the dough out
Scatter a small amount of flour onto the baking tray
Transfer the pizza dough onto the baking tray
Drain the brine from the olives and make sure there are no pips
Slice the olives in half
With a damp piece of paper towel, wipe the mushrooms
Slice the mushrooms into thin slices
Grate the mozzarella cheese
Spoon a small amount of passata onto the pizza
Put a fine layer of cheese on top of the passata
Scatter the mushrooms on top of the cheese
Sprinkle the olives over the mushrooms
Bake in the oven for 15 minutes or until the edges are golden and the cheese is bubbly
Serve!

Tomatoes (passata), mushrooms 1 pizza

Passata, Tiny Tomato, Bocconcini & Basil Pizza

Equipment

Ingredients

Rolling pin
Baking tray
Sieve
Chopping board
Knife
Spoon
Tea towel

1 quantity of pizza dough
Passata
Tiny Tomatoes
Small container of bocconcini
Good handful of basil

What to do:

Pre-heat the oven to 200⁰
Scatter some plain flour onto the bench
Roll the dough out
Scatter a small amount of plain flour onto the baking tray
Transfer the pizza dough to the baking tray
Cut the tiny tomatoes into half
Cut the bocconcini balls into pieces – the same size as the halved tomatoes
Wash the basil leaves and dry on a tea towel
Gently tear the basil into pieces
Pour a small amount of passata over the dough and spread out with a spoon
Spread the tomatoes over the dough
Spread the bocconcini over the dough
Bake in the oven for 15 minutes or until the edges are golden and the bocconcini is melted and gooey!
Sprinkle the basil over the pizza, straight from the oven and serve

Tomatoes (passata), tiny tomatoes, basil 1 pizza

Potato & Rosemary Pizza with Rocket & Parmesan Salad and Rosemary & Parmesan Oil

Equipment

Ingredients

Rolling pin
Baking tray
Sieve
Knife
Scrubbing brush
Mandolin
Medium bowl
Peeler
Salad spinner
Mezzaluna

1 quantity of pizza dough
Rosemary
3-4 medium/large potatoes
A good handful of rocket
Approx 125gms parmesan
Parmesan & rosemary oil (or a good quality extra virgin olive oil)

What to do:

Pre-heat the oven to 200⁰
Scatter some plain flour onto the bench
Roll the dough out
Pick some rosemary from the garden
Wash the rosemary
Using the mezzaluna, finely chop the rosemary
Wash the potatoes & scrub with a brush to make sure there is no dirt on them
Cut off any exposed or dead bits from the potato and put into the compost bin
Using the mandolin, finely slice the potato then put into a bowl and drizzle with extra virgin olive oil, rosemary and sea salt
Shave the parmesan with a vegetable peeler
Rinse the rocket leaves and dry in the salad spinner
Sprinkle the baking tray with a small amount of flour or semolina and transfer the dough to the tray
Arrange slices of the potato onto the pizza dough in a single layer, overlapping as you go, then sprinkle most of the parmesan over the potato – make sure you keep some aside
Bake the pizza for 15 minutes or until the edges are crusty and the cheese is bubbling
Mix the rocket and the remaining parmesan together and sprinkle over the top
Pour a bit of our Majura PS parmesan & rosemary oil over the top and serve!

To make your own parmesan and rosemary oil:

When using parmesan from a large roll, the edges (or crust) is hard and inedible. So, cut it off and pop it into a steralised jar.

Add fresh rosemary that has been washed and thoroughly dried – if you have any water on the rosemary it can create mould.

Pour over oil (an extra virgin olive oil will have a full robust flavour whereas a ‘light’ or ‘extra-light’ flavoured oil will give you more of a cheesy-rosemary flavour).

Put the top on the jar and place in a dark place. For the best flavour, leave for a couple of months to infuse before using. There is no need to keep in the fridge.

Vicki

Potatoes, rocket, rosemary 1 pizza

Roasted Pumpkin and Fetta Pizza with Rocket

Equipment

Ingredients

Rolling pin
Baking tray
Sieve
Knife
Chopping board
Small bowl
Salad spinner

1 quantity of pizza dough
1/8 piece of pumpkin (or more if you like)
Salt and pepper
Extra virgin olive oil
Flour for dusting
Approx 125gms fetta
A good handful of rocket

Pre-heat the oven to 200⁰
Scatter some plain flour onto the bench
Roll the dough out
Crumble the feta into a bowl
Scatter a small amount of flour onto the baking tray
Place the pizza dough onto the tray
Pour a small amount of extra virgin olive oil over the pizza dough
Scatter the roasted pumpkin over the pizza
Sprinkle the feta over the pumpkin
Bake in the oven for 15 minutes or until the edges are golden
Rinse the rocket and dry in the salad spinner
Sprinkle the rocket over the top and serve!

To roast the pumpkin:

Pre-heat oven to 200⁰

Cut pumpkin in desired sizes and put onto a baking tray. Pour a little olive oil over the pumpkin and sprinkle over sea salt and cracked black pepper. Toss to ensure all the pumpkin is coated.

Place in oven – the time will vary depending on the size of the pumpkin chunks – but got with 15-20 minutes to begin with. You want to get a bit of colour (caramelisation) on the pumpkin as this will ensure the sweet flavour comes through.

I use Jap or Blue pumpkins.

Vicki

Pumpkin, rocket 1 pizza

Welcome Back to 2011

This is first in a series of "catch up" blog entries, taken from the regular email communcation between our Garden and Kitchen specialists, our parent coordinators and volunteers.

Welcome back to 2011. I have just taken over the contact list for the Majura Kitchen Garden, which is part of many new ideas we have to improve the way we organise ourselves and communicate with you.

In the next month, we will be sending out a brief survey to you all to find out what sort of things people are interested in and to see if there is a particular part of the kitchen garden you would like to get involved in eg. become part of Team Chook, Happy Harvesters or the Weed Warriors, or perhaps be a volunteer in the classes. It could be that you would just like to get regular email updates. Whichever way, we will email you soon about the myriad of ways you can get involved.

However, before that happens you might like to come along to the next Kitchen Garden Sunday Gathering which will be held on Sunday 3 April from 10.00 am – 2.00 pm in the garden and the kitchen. It is an opportunity to find out what’s happening, plan the next steps and also do some jobs in the kitchen or the garden.

This email may not be fully up-to-date, so if you do not want to continue to be on the contact list, just email me back and let me know. For the rest of you who want to stay on the list, watch this space as we will get more info out to you soon.

Free Glasshouse - Can You Help?

This is another catch up entry from April 2011... the glasshouse is happily sitting in our garden now, with seedlings flourishing inside.

ANU is offering us free glasshouse(s) but we have to dismantle and collect them before 1 May

What we need to do to get one or two glasshouses from the ANU Biology Department (photo attached and details below):

· Get about 4-6 able bodies including some older children to donate about 2-3 half-days between 9am and 4pm Mon-Thurs NEXT WEEK (18 – 21 April) and Wed-Fri WEEK AFTER Easter (27 – 29 April). The job for these people would be to dismantle and then re-assemble, with careful numbering of parts so the time involved is hard to predict.

· Borrow a flat bed trailer or truck as that would allow us to shift them more or less whole. If not we will need people with trailers.

The glass houses are made of modular aluminum frames, with light-weight polycarbonate panels. We could use one or more of the middle sizes (3x6, or 3x3.6) in locations requiring not much ground preparation.

Rik will contact ANU today to lodge our interest in either two of the 3x6, or one 3x6 and one 3x3.6 and explain we are organising hands.

What do you think?

Can we raise a few hands for next week so we can take up this great free offer??

If you can help contact Rik on asap

Help Needed over the School Holidays

This is another catchup blog entry from our regular emails, from April 2011

Pop in to help with small jobs over the school holidays….

Rik, our garden specialist will be in the garden most days over the holidays for an hour or two to progress various projects - generally late mornings or early afternoons but Rik can fit in with your preferred times too. If you feel like dropping in, best email Rik on or phone / text him on: .

Some jobs that need doing include:

· progress the Tunnel that we’ve started at the last Sunday gathering and working bee;

· various other light construction eg. chook yards, garden beds, fix taps to posts;

· scatter-sow fodder / mulch crops such as lucerne, peas, lupins to germinate while the soil is still warm;

· various nursery/propagation activity;

· pulling up more old crops

· various sorting, shifting, tidying, …

Remember, helping hands, both adult and kids are most welcome …. Many activities will suit kids well (seeds, water, painting, caterpillar-hunt) but be aware a relatively “construction environment” and Ratsak in the tool room.

Update re getting the glasshouse

ANU has now held their ballot and Majura won a 3m x 6m glasshouse, which is in moderate condition and comes with substantial steel mesh nursery benches, and superior ventilation.

Help is now needed on these days:

· Tomorrow, Thursday 21 April be at the ANU to help Rik prepare the glasshouse for moving eg. removing a few fixtures, separating glasshouse from the concrete floor. Ring Rik on to discuss suitable times and tools needed.

· Over Easter (when we don’t have access to ANU) we can prepare our site at Majura eg. string lines, leveling, measuring; bit of digging etc;

· Wed / Thurs next week (27 & 28 April) around lunch hour we need lots of hands at the ANU to lift the whole glasshouse onto Warren’s truck

· Thereafter… we will need to unload and set up the glasshouse into its new position at Majura Primary.

Again if you would like to help, email Rik on or text him on .

With this glasshouse, the Nursery Tunnel will proceed on a simpler level, saving on both materials and effort. It will then become an under-cover activity area (work bench + sink, close to the chooks) with shade/frost covered growing space.

April Update

From the email archive, from late April 2011

New Kitchen Specialist starts Term 2

Welcome to Esther who starts as our new Kitchen Specialist in Term 2. Make sure you pop your head into the kitchen to say hello, make her feel welcome, or to offer some help.

Timetable for Kitchen & Garden classes

The timetable for kitchen and garden classes has now been set and is attached for your information. If you would like to volunteer to help out in these classes, please contact the two specialists as described on this timetable.

If you would like to receive a copy of volunteer information sheets and forms for the kitchen garden, please email Chris on .

Glasshouse update

Thanks to Dennis, Sam and Ruud for assisting Rik to get the whole glasshouse frame separated from the concrete.

All hands are welcome at ANU tomorrow (Friday 28 April) to lift the glasshouse onto a truck tray from 12.30-1.30. We also need some help to unload it at Majura at the other end.

If you can help, email Rik on and follow it with a text message to .

Sunday gathering

Usually the Kitchen Garden Sunday Gatherings fall on the first Sunday of the month. However the next one (eg. this weekend 1 May 2011) coincides with the school holidays, so it will not be held in May.

Request for kitchen garden research participants

An ANU student is looking for three Majura families who might be interested in helping her with her research regarding SAKG schools (she is also working with Numeralla and Meringo communities). Her invitation to participate in the research is attached.

May Update

We have regular gatherings in our Garden and Kitchen, and all are welcome... once again, an email from our communication archives, from June 2011.

Sunday gathering this weekend

Come and help out this Sunday 5 June from 10.00 am – 1.00 pm

· In the garden to propagate seeds

· In the kitchen to paint the walls

Read the latest Stephanie Alexander e-newsletter at www.kitchengardenfoundation.org.au

Be part of local kitchen garden research

Meg , an ANU Honors student is looking for 3-4 more households to donate around 4 hours of their time over 3 weeks for her Kitchen Garden Research. Participants would be provided with a brand new digital camera, theirs to keep once the research was completed.

See the attached information sheet and contact Meg ASAP if you'd like to participate!

June Gathering Happenings

Please note this is another message from our archives...

The kitchen garden is seeing red

We had a fantastic turnout last Sunday, 5 June to assist in the garden and kitchen. Many thanks to all hands who helped get many small jobs finished, and some started…see the attached photos.

In the kitchen – come and see the newly painted red walls and door – we still need a second coat but the room looks great.

In the garden – there was lots of activity to:

· mount new taps to timber stands which can now support 240v power points too;

· install a skylight to make the silver shed a more workable storage and work area;

· make frost-covers out of donated carport frame;

· prepare gates & fences to fit the new hothouse installation

· fine-tune & maintain the irrigation system

· sort & stack many scavenged pots & punnets for Nursery ops

And a word from Coralie, our school principal….

Can I just ask you to let those involved know what a delight it was to come in yesterday and see those beautiful colours coming down the corridor! The red/yellow in the kitchen looks lovely and inviting. Thank you so much to all of those who donated time to paint on the weekend. What a beautiful space that’s been created! Well done – and thank you again.

Regards

Coralie

Term 3 gets underway...

This blog entry is from our communication archives, from July 2011...

Farewell to Esther

Sadly Esther will be leaving us as the kitchen specialist as her husband has a posting. We will miss Esther’s fun and vibrant multi-cultural flavouring of our kitchen program. We wish her and her family all the best and hope that she keeps in touch.

New Kitchen Specialist starts Term 3

Welcome to Vicki who will be starting as our new Kitchen Specialist in Term 3, and fortunately she will have a small overlap time with Esther. Make sure you pop your head into the kitchen to say hello, make her feel welcome, or to offer some help.

Timetable for Kitchen & Garden classes

The timetable for kitchen classes may change when Vicki starts - We will however let you know when the new roster has been set.

Help – does anyone have any free Sulo bins they can donate?

Does anyone have a spare wheelie bin? large or small? Joey's Kitchen is keen to donate its kitchen waste to the school, and we're keen to accept this generous offer of a valuable resource for the garden. Due to the large amount of scraps that the kitchen generates, we need two wheelie bins to sit outside the back of the restaurant. If you can assist contact George on.

Baking for the Spring Carnival – Saturday 10 September 2011

The annual Majura Primary School Spring Carnival will be held on Saturday 10 September 2011. One of the many stalls and activities at the carnival will be a café which local mum Sue will be coordinating. If you are able to bake something for the café please contact Sue on . Any extra baked goods will be given to the cake stall to sell.

Lots of News from August 2011

Kitchen news

After Esther’s departure at the end of Week 1, Week 2 was spent cleaning out the kitchen. Special thanks to Alison & Grandma Barb for their assistance!

As a chef, Vicki is taking a slightly different approach to what we’re cooking in the kitchen. We’re working closely with Rik and basing menus on what is being harvested in season. Vicki is also focusing on particular techniques so the kids get a good range of skills they can utilise. Additionally, Rik and Vicki are talking about heirloom varieties so really show the kids the range of vegies that can be grown!

Week 3 & 4 is seeing BROCCOLI MADNESS in the Kitchen with many of the kids trying broccoli in ways they’ve never had before, and most saying they’d try it again! Recipes are already up on the MPS website.

It would be great if volunteers could make it to class 5-10minutes before the commencement of class so they can be briefed. It gets a bit chaotic trying to explain the recipe once the kids have arrived.

If you’re able to volunteer, pop in, say hi and write your name on the sheets on the door to the Kitchen.

Spring carnival preparation

Have you got a spare half hour at pickup time on Wednesdays? We're propagating seedlings for sale at the Spring Carnival, and need some people to help sow some seeds for half an hour on the next two Wednesday afternoons. Contact Rik or George if you can help, or just drop in on Wednesday.

Garden news

The hot-house has landed, but still needs “fitting out” to be fully operational (with benches & irrigation, etc). The ground levels surrounding the hothouse have also been re-arranged. Grass & legumes were sown just before the rain last Saturday!, and we have put a light sprinkling of woodchip on the traffic path areas.

The next few weeks coming into Spring will be hectic. Things to do, include:

· Finishing various infrastructure projects, at least to “that’ll do for now” stage;

· Getting on top of key weeds, emerging as the weather warms, while soil is still soft, then mulching for the summer;

· setting broad-acre seed (grass, legumes, wildflowers etc) in the warming ground, as that digging & trampling gets completed;

· …and otherwise getting the looking good for the Spring Carnival;

· Servicing and setting up the irrigation system for summer;

· Preparing beds & starting early crops for our next summer season;

· Producing plants for sale at Spring Carnival?

So all help will be welcome, especially from those keen to “adopt” a particular project or crop:

· Our younger hens are now laying daily, and the Kitchen has a healthy surplus. We could resume selling eggs soon, especially when the older hens start laying again.

· We now have a team of volunteers doing three collections a week of organic scraps from Satis Café and Joey’s Restaurant at the Watson shops, which will boost our egg and compost production a lot.

· For those who knew my yellow van as a sign I was “in the garden”, she’s been replaced by a silver van (after a few borrowed substitutes over recent weeks).

Special call for volunteers

Volunteers are always welcome in the garden to help with classes or at other times, but just now we are especially looking for help with:

· some “propagation table” events over next few weeks, on weekends and at pick-up time, about 2:30 to 3:30 to engage parents in seeding a punnet or three, for the KG and/or to take home;

· commissioning the Hot-House, now it is fully grounded: mainly installing benches and irrigation;

· completing the system of Yards for chooks, propagation & storage areas: mainly fences, posts, gates, and overhead netting to protect poultry from foxes and disease, & eggs from crows.

University of Canberrastudent needs to interview some kitchen garden volunteers and other community members

This year we have had Joel, an undergrad Community Development University of Canberra student on placement with Rik. Joel is doing a modest study of volunteer involvement in Majura KG which we hope might give us some useful feedback.

Joel needs to interview (10-20 minutes) key informants and people who have been volunteers and stakeholders in the kitchen garden project. This information will also help us improve the way we recruit and support volunteers in the program.

Watch this space….

Some of you may have noticed that a whiteboard has been erected in the alcove entrance to the school next to the Butterfly Gates. In the next couple of weeks, this whiteboard will be filled with interesting information about the kitchen garden such as: events & announcements, standard weekly schedules, help needed, things to donate etc. It will be the place to go to get on-the-spot updates on the program.

Another smaller whiteboard has been installed on an upright koppers log at the “Centrepoint” of the garden – this is where there will be a large market umbrella, a desk and/or small filing cabinet too. In time the Centrepoint will have a mini-map of the garden, lists of jobs that need doing (watering, weeding). Also stored here will be the garden volunteer sign-on book, message book, and activity guides that will form the ‘how to’ instruction on how to do things around the garden. All in all this will be a very important spot in the garden.

So Much Going on...

This is a blog entry from our 2011 archives...

Come and help out this Sunday 28 August – there’s lots to do

· In the garden:

Please rsvp to Rik on or if you can help him with any of the following garden jobs on Sunday – letting him know in advance will assist him to work out what prep needs doing first.

- prepare beds for summer crops

- re-lay dripper tubes

- sow seeds (mostly in punnets, some direct)

- some transplanting of seedlings

- various sorting and tidying

- begin prep for Spring Carnival (2 weeks later)

· In the kitchen:

Zoe and Chris are going to be painting the kitchen with a second coat of red paint, as well as painting one wall of the dining room bright yellow – so come and join in if you are handy with a paint brush.

· Sunday lunch break 12-1pm

We will be downing tools and paintbrushes on Sunday from about 12-1 for a break, and to share some soup and bread together. So even if you can’t commit many hours to doing jobs, this would be a good time to drop in for a meet-n-greet.

Kitchen news from Vicki

Our ‘broccoli madness’ classes were a huge success. From the garden, we managed to harvest 40 baskets of fresh broccoli over two weeks for the students to cook in four different ways; broccoli gratin, broccoli with crunchy garlic breadcrumbs and olives, broccoli and chick pea salad and stir fried broccoli and Brussels sprouts. For those who would like the recipes check on the MPS website! www.majuraps.act.edu.au

The new menu is now in force and we’re using up seasonal produce. Pumpkin is being used to make a Thai style pumpkin and sweet potato soup (with our new pressure cooker), leaves of all sorts (silver beet, spinach, cavalero nero, wombok, broccoli stems and leaves as well as mustard greens) which are wilted and cooked with zucchini then mixed with feta cheese and eggs then baked, and lastly the white beetroot Rik harvested for me is being used to make some gluten and dairy free white beetroot and chocolate cakey biscuits! The kids seem to really be enjoying the menu so far.

With the Spring Carnival drawing near, many people have popped their heads into the Kitchen to ask when it may be available for use to cook up a storm! To make it easier for all involved, a new booking system has been implemented. On top of the microwave, behind the Kitchen door, is an A4 folder with weekly sheets where you can write in your bookings. Should you wish to make a booking (on a Thursday or Friday), put your name, a contact number and the kitchen space you need next to the time and date.

Sad news today from the chicken coop

Last night, foxes got into the garden and sadly killed 21 hens leaving behind 4 survivors. While the children were kept away from the garden, those classes overlooking the garden had visits from Ben (deputy principal) & Rik, and there were lots of conversations about hunters and predators – again another opportunity for learning.

Many thanks to Yr 6 who helped Steve, Ruud and Rik dig holes to bury the chickens, which over time will fertilise the 12 fruit trees that are being planted on top.

Spring Carnival - Saturday 10 September

With the Spring Carnival less than a month away, there is a flurry of activity happening. In particular some of the help and donations needed include:

· The Cambodian Kitchen stall needs to borrow rice cookers (as many as can be mustered), one or two deep fryers, and big plastic freezable food containers.
If you can lend these items, or know someone who can, please get in touch with the school.

· Are you free on Tuesday 6th September to help be a beef skewer-maker. If you have any time on that day to help, please let Julia.

· Lou is on the lookout for jam jars of less than 250 ml and lemons for the Jams and Pickles stall. Donations can be left in the box in the front foyer of the school.

· George will be packaging worms for sale at the spring carnival and needs donations of take away containers. Please leave containers in the kitchen garden for George to collect.

Transforming Watson Oval

Finally, last year a group of local residents formed a group to work to transform the Watson Neighbourhood Oval into a community asset for all ages. This is the oval that sits alongside the Majura Primary School on Knox Street. The group sent a letter to Minster Andrew Barr to request some assistance with this task, and has received a response from the Minister noting that the Watson Neighbourhood Oval has been given a high priority on the list of potential oval restorations. This is in acknowledgment of the continued population growth of the area including the growth of the Majura Primary School.

The Watson Oval group is meeting this Sunday 28 August on the oval itself at 3.00 in the afternoon to discuss further plans and action– so if you are interested in getting involved, or just want to find out more then come along at 3.00 pm. Also don’t forget to fill in the online survey to express your ideas on how you would like to see the oval improved. www.surveymonkey.com/s/MGVL7YQ

As you can see, lots is happening and lots to get involved with………….so see you down at the kitchen garden, the oval or the spring carnival.

What a Great Working Bee!

An rchive entry from the beginning of September, 2011

We had a wonderful working bee in our Kitchen Garden (KG) on Sunday

In the garden

Not only did we get a great turnout, we had wonderful weather to boot….and we managed to:

· transplant small pea plants into one consolidated bed

· Do lots of weeding!!

· Sow seeds in punnets - either for the Spring Carnival or for tour KG summer crops

· Re-potted native seedlings – mostly for sale

· Erected a central storage bay from donated lattice panels

· Hung gates on poles

· Finalised drainage & surface outside the hothouse entrance

· Cleared the chook yards of all litter & scraps & compost

· Cleared and mulched (nearly) a new wide access lane between sheds and
kitchen (& some beds were relocated to do so)

· Installed irrigation tubing in the hothouse, and

· Finished construction so several storage areas have become usable

In the kitchen

We painted the dining room wall, a wonderful sunny yellow and did a second coat of red paint in the kitchen.

And to top it all off, we shared a yummy lunch of homemade soup and bread, with pumpkins from the garden. Vicki assures us she’ll put the recipe on the website as it was just soooooo delicious.

We still need a bit more help, so….

If anyone has a few minutes on any Tue/Wed/Thurs afternoon to help Rik to move various items in their permanent storage places. This will involve carrying or wheel barrowing stuff, sorting and tidying.

Some photos from Sunday are attached.

Can we Borrow Your Chooks?

From the archives... September 2011

Are there any chooks that we can ‘lend’ for a day?

As you all know, foxes took all but 2 chickens last week – and as the ACT demonstration school for the Stephanie Alexander Kitchen Garden program, we would love to have some chickens in our chook pen this Saturday for our Spring Carnival – especially a great attraction for kids and visitors alike!! So if you can ‘LEND' us your chooks for Saturday only, ring Rik

Hothouse update

The Hot-house micro-spray irrigation is now installed and working - though it will need some fine-tuning and some additions in the future.

Plants starting going in there today. Those plants that we are not selling at Spring Carnival will become the beginnings of our summer crops

Big thanks to Ruud, Jack, Owen, Sam, Simon, Dennis, George, Fran, Peter, Eliza, Mark, Year 6, and many others who helped in the whole process.

Spring Carnival Aftermath...

From September 2011

What a day!!!

The Spring Carnival was a fantastic success this Saturday past – lots of people turned out for the sunshine, wonderful entertainment and activities, oodles of kids delighting in the carnival, loads of stalls and things to eat, and I am told lots of sales and fundraising. And to top it off we even had some foster chickens in the coop to complete our display.

Our hats off to Lyn and Therese for their sterling and tireless efforts coordinating and organising all the stalls and stall holders. I overheard so many people on the day sing the praises of our wonderful community.

Another big thanks to a quiet and consistent supporter…..

Anyone who has been involved with the kitchen garden will know about the gentle and consistent way that George , a local parent, has worked to support and establish the garden. He has warmly welcomed many, encouraged people to get involved and formed partnerships with many local businesses and producers. George has decided to step down as the parent face of the garden and will be handing to baton to Gareth . So on behalf of us all, thanks George you have been an inspiration behind this project.

News and workshops from our new ‘Guru Teams’

Our Water System GurusTonya, Gareth and Nic are inviting others in the Majura community to join hands-on workshop on:

· SETTING & OPERATING DRIPPER TUBES

Dates: Two Sundays, 18 & 25 Sept, 1-3pm

(The workshop on the 25^th will follow a Tomato Team workshop, 10-12 that morning) These would be of interest to people considering ways of irrigating their garden

in a sustainable, efficient way
that minimises leaf damage & pest problems that can come with overhead watering
with quite inexpensive materials, and which is quite easy to install

There will be explanation & demonstration of

· how in-line drippers work,

how they can be laid in a network with degrees of control for different areas
ways of automating your irrigation, inexpensively
how to optimise moisture penetration, root growth, resilience under heat stress

We will also be servicing those parts of our Kitchen Garden’s system already laid, and laying more in new areas, in time for garden classes to plant their spring seedlings “to the dripper hole”, which helps young plants survive early hot spells. For one or two people it is quite time-consuming, for extensive garden, so all help will be appreciated, but it should also be enjoyable learning.

Our Tomato Gurus Lou and David are inviting others in the Majura community to join a Tomato Team for this summer.

For a good tomato crop in Term 1 next year, the peak work period is through the summer school holidays, when vines are growing fastest, and need thinning and training most. This is also when to begin fertilising, after flowering has started. With different families holidaying at different times, a few extra hands will be needed to get the best crop in Term 1 next year, rather than a dense green jungle with fruit hard to reach, and many falling invisible on the ground harbouring pests and disease. Tying up heavy stems after they have grown is not productive, so a few trained hands keeping up with the growth over the break, will make a big difference.

SO…. we are holding (at least) two:

TOMATO GROWING WORKSHOPS on the last Sunday of terms 3 and 4. There will be some hands-on activity (kid-friendly), and some discussion and teaching by Rik and others.

Sun 25 Sep, 10am - 12noon:

- consider & decide varieties of tomato

- sow some more seeds, direct and in punnets (some seedlings are already started, in the hot-house),

- decide where to grow them, & in what way/s (different options involving stakes, trellis etc

- site preparation,

- arrange frost cover (till November)

(NB. This will be followed by a Water team workshop, 1-3pm on Setting & Operating Dripper Tube Systems)

Sun 11 Dec, 10am - 12noon:

- practical demonstrations re:

- the physiology of tomato plants,

- how (& why) to thin/prune tomatoes

- how (& why) to train tomatoes

Can You Help Us?

Three garden events this Sunday 25 September

There will be three main events in the garden, so feel free to come to one, two or all three. You can even bring lunch if you are feeling sociable.

1. First tomato team workshop 10 am – 12 noon

This Sunday sees the first meeting of the Tomato Team who will be getting together to plan the tomato crop/s for this summer, specially to:

· Select varieties and locations

· Decide on a range of growing methods (stakes, trellis, pots etc)

· Plan ahead for the summer holidays when thinning and training is most crucial

Text Rik on if you think you might come.

2. Seeds and Punnets Table 12 noon – 1 pm

A table will be set up in the garden for sowing punnets with the last of our old seed stock, and some of our first saved seeds from last summer. Come along and help out but also take some home for your garden and as our ‘reserve crop’.

3. Dripper Tube Workshop 1 – 3 pm

The first Dripper Tube workshop team services, re-laid and activated the existing irrigation in the upper part of the garden, and laid the supply pipes for the new beds in the bottom area. Another parent know knows how it is all laid out and how it operates!

The second workshop will be held this Sunday to ass the bottom beds’ dripper tubes and lay out new lines etc. for the Year 6 corner near the hothouse. Those looking for hands on experience with in-line dripper tubes (a very sustainable, inexpensive way of watering your garden) are most welcome to help out. It would help if you could text Rik on if you are thinking of coming.

Volunteers for Kitchen classes needed

Vicki has put a form put up on the whiteboard outside the kitchen to get some interest for volunteers for the kitchen classes. Classes are much more rich in structure and context when there are volunteers in there to help the kids. It means Vicki gets to talk to more students about the technicalities of what they’re doing and why they do certain things.

There are lots of parents who say they can’t come because their child has changed days and they work then. But, just because their child isn’t in a class, doesn’t mean they still can’t volunteer in another class and find out what their kids are cooking. To get involved, email Vicki on

Thai Cooking Classes

Vicky Davis, our Majura Kitchen Specialist will be holding the first Thai cooking class in the kitchen, in week 2 of Term 4.

After attending a private workshop with Martin Boetz of Longrain in Sydney and Melbourne, she is passing-it-forward with his wealth of knowledge in a Thai class. Specifically we will be cooking with chicken. At this stage, we are looking at Thursday 27 October from 5.30pm to 8.30pm with the cost at $30 per head (payable in full on the night). We will be enjoying the food we make in class and the cost will cover the meal, ingredients and recipes. All profit goes straight back into the SAKG program at Majura. There will be a maximum of 12 people per class, but there will also need to be a minimum number of attendees. To register, contact the Front Office and put your name down then I will contact you with details prior to the night. Vicki is looking forward to hearing from you!

….and some more kitchen garden and community related news……

Calling on all Majura kids (and mums and dads) – let’s get your ideas on Watson Oval

Are you interested in making the big oval next to school a fantastic place to play???? ….for you? ….your friends? ….your family?.... and for others?

Why not complete our online survey at www.surveymonkey.com/s/MGVL7YQ

We want to get your ideas on how the oval can be improved. So far we have only had ONE person under 12 years tell us what they think…and we don’t think that is good enough - we want many many more.

So fill in the survey, and get your friends to do it too. But remember we only want one entry per person. So show this newsletter to your mum and dad, and check with them if it is OK to fill in the survey. And get them to fill it in too if they haven’t already.

Volunteers needed for organising aquaCulture Nights at Dickson Pool in January

This January, aquaCulture Nights at Dickson Pool raised thousands of dollars for local community groups, residents groups, refugees and the Queensland Flood Appeal. Over the last five years we've raised $20,000 for all sorts of causes. It attracted over 8,000 residents of all ages from all across the ACT, and as far away as the South Coast. It created a special place to go to relax in the summer and share fun and music and dancing by the water as the sun went down.

Two mothers made it happen and did all the work, for nothing. Now we need your help to do it again. Please contact Jane if you can offer your time to this valuable community-building effort in the inner North.

The Kitchen Cabinet Talk & Taste: Backyard and balcony

On Sunday 16 October from 11:00 am Ginger Lane Entrance (At Rear Of Old Parliament House)

Professor Dianne Firth will be unearthing ideas on growing gardens large and small - with tasty tips on producing your very own food crops all year round. $25.00 per person - bookings essential www.thekitchencabinet.com.au

Mulch Needed...

From our archives - 24 September 2011

Growing chicks available

Jeanine, at our Canteen, has a friend with 5 young hens, available free. The school will not be replacing poultry until fox-proofing is complete (soon) and besides, we are not set up for very small birds anyway.

These birds are a few weeks old and would need a bit of extra care for a few weeks until night temperatures moderate. Their early feathers are “brown” (now replacing their down), so they might be Isa Brown, Red Hi-Line, or Rhode Is Red

Being spring hatchlings, their first laying season will be THROUGH NEXT WINTER. Point-of-lay hens would cost about $20 each for that.

If you are interested, contact Jeanine at the canteen.

Mulch Emergency: help needed from folks with trailer/ute (and energy)

We need a few loads of straw in the garden over the next week or so. Straw is available free, from outside the equine complex at the north end of EPIC grounds, for anyone willing to collect it themselves. Rik’s back and trailer are both out of action at present, so anyone able and willing to collect and deliver a load would earn our gratitude (and keep some for your own garden too).

Rik and others will be at the garden on Sunday (10am – 3pm), so that would be a good time to bring some. Also Tue, Wed, Thurs during school time. Otherwise, phone Rik on to make other arrangements, or ask him for directions.

October Update

From 1 October 2011...

Kitchen News

Our final menu for the term, Spanish inspired where the kids made their own corn tortillas, refried beans, an artichoke and chick pea dip and salads was a massive hit! It also coincided with the Year 3’s Multicultural Festival which once again brought the classroom into the kitchen. The menu was a ‘teamwork’ one where the kids learned why teamwork is important in the kitchen and how, working as a team with different components of the meal, they all came together at the end. The kids also got to taste the fresh tortillas that had no preservatives, colours or additives and the comments were that they preferred the fresh ones much better! Asking that they each try a little bit of everything is working wonders. Many of the kids are finding that in trying just a tiny bit they actually like what has been made and will happily go back for more.

At our last class we were visited by Susan from The Canberra Times who is covering what we’re doing in the kitchen and garden. Her article, which I believe will go along with a book review on potatoes, will appear (with some great photos of the kids in the kitchen and the garden) in Food & Wine on Wednesday 19 October.

The advertised Thai class I am holding in late October booked out in a matter of days, however as there has been such positive interest I am now taking bookings for a second class. If you’re interested in my Martin Boetz inspired class, simply contact the Front Office and leave your name and contact details and I’ll be in touch with the date.

Classes resume on Monday 17 October and we’re still asking for volunteers. For information or to volunteer, you can email me on or put your name up on the volunteer sheets which are located on the door to the kitchen. Classes are on Monday, Tuesday and Wednesday at 11.15am & 1.30pm (Mon & Tues) and 11.15am (Wed) and they run for 90 minutes.

See you in Term 4!

Vicki

Garden News

Thanks to Ruud, Dennis and Ellis, for three loads of sweet-smelling much straw from EPIC. So available spaces for it are full, and we don’t need any more.

But the weather and other circumstances prevented much of it being spread, and there’s pea straw to be spread too, both interrupted by rain.

So if your family is looking for things to do…. Kids enjoy spreading sweet straw. Rik will be away until next Thurs, but if you feel like getting doing some spreading before then, get some details about which bits need it most, by emailing him on or phoning

He’s definitely planning to be there most of Thursday, if you feel like helping generally (some fun jobs for kids involving seedlings especially) let him know first, in case he has to change his plans, and so he can organise something to suit your kids.

Same applies through the rest of the holidays… this is a critical time for getting crops started. We have new beetroots, onions, carrots and potatoes emerging from the ground, and a little micro-weeding now and mulching will save heaps later. Same for a bed of melons and zucchini under frost cover. In the hothouse we have 100s of seedlings emerging: tomatoes, eggplant, capsicum, chillies, cucurbits, salad greens, sweet corn.

Many of these will end up surplus, so all you “share-croppers” might use them at home. The same applies to the thinnings of the ground crops germinating now, in a few weeks time. Transplanting thinnings is not normal practice, but if you’ve left sowing a bit late, we can provide 100’s of tiny carrots, beetroots, onions – which transplant OK on a good day, if your ground is ready first.

From next Thursday on, Rik’s plans aren’t fixed but he will be in a few times, so if you want to catch him re any of the above….contact him about when.

Before School Goes Back...

From 10 October 2011...

The garden needs a bit of work before school term starts next week……

There are three options:

1. Pop in to help Rik tomorrow Thursday 13 October …however text him on before hand so he knows you are coming.

2. Spend some time on Sunday 16 October from 10 – 2 helping Rik to prepare the ground for the littlies to sow wildflowers. So there lots to do with weeding, tilling and spreading straw. If enough people can come, we may be able to relocate raspberries. You can also take home some raspberries canes too!! Also text Rik on to let him know you are coming.

3. If neither of these times suit, but you have a bit of time on Friday or Saturday, ring Chris to arrange picking up a key to the garden gates – that way you can weed and till in your own time.

The more we can do to prepare the ground before term starts, the more productive work the kids can do during classes.

Like to Learn to Prune Fruit Trees?

This blog entry is from our regular email communcations between our kitchen and garden specialists, our coordinators and volunteers... 27 October 2011

Kitchen news

A massive thank you to all the volunteers over the last two weeks. It really does help to have people in the kitchen to assist the kids and ensure they're following the recipes and learning technical skills.

We've just wrapped up our 'rolling' menu which consisted of sushi, Vietnamese rice paper rolls, silverbeet and cheesy roly-poly (giant cannelloni) as well as salad of the imagination. We talked about textures of our 'rolling' items (nori, rice paper and pasta) and found that water can really change the texture and help things stick. With my one rule that "everyone try a little bit of everything, even if you think they may not like it", I'm finding the kids are more trusting in that they won't be forced to eat it if they genuinely don't like it.

Our first Thai class is being held next Thursday and a second one to follow - date yet to be confirmed.

Vicki

Garden news - learn to prune fruit trees

· Got fruit trees in the back yard?

· Don’t know how to look after them?

· Correct pruning make your fruit trees healthier and more productive.

Come to the pruning workshop in the Majura garden on Sunday 30 October from 1-3pm.

The workshop will be led by our garden specialist Rik.

This is later than traditional for pruning deciduous trees, but Spring is also a good time. “Pros & cons” of different pruning times will be discussed, as well as the various pruning techniques for apples, pears, plums, nectarines, peaches, cherries and more.

This will be a one-off shaping for our young trees, to set up their frame. Future pruning of the stone fruits will mostly be to maintain the shape we’ve set this time, but the younger apples and pears will need shaping next year. We will cover espalier (trellising) and other techniques, to suit our Majura garden layout, but also techniques to suit your garden environment.

Pest control will also be discussed.

If you’d like to join us, please email Fran or text Rik on

…. and BYO secateurs.

Garden Club for Years 5 and 6

Another blog entry from the archives... 3 November 2011

Majura Primary afternoon clubs – volunteers needed to make it happen…..

In Term 4 every year, Majura Primary School has clubs that the children in Years 3-4-5 can choose to participate it. It runs over three Thursday afternoons starting on 17 November 2011.

Rik would love to offer gardening as one of these clubs but he needs some volunteers to help him. So if you can commit three afternoons then Rik can offer this as one of the clubs. Having this extra time in the garden with the children and volunteers will also dramatically help with getting all the jobs done that need doing in the lead up to the busy growing season.

Without the help, Rik may not be able to offer the garden as a club.

There are so many things that potentially can be done in this ‘club time’ – depending on the interest of the children and volunteers…but to whet your appetite, some ideas are:

· design & plant a MAIZE MAZE

· build some lightweight movable chook roosts

· garden design class including a take-home garden kit of seeds, seedlings, bag/s of compost

RSVP urgently so Rik knows what to put in the mix to advertise / entice kids to the garden club.

Gearing up for the End of Year

From the archives.... 4 November 2011

This weekend, Rik is ‘beginning the end of the year’ in the garden, and would welcome some casual help through the middle part of Saturday and Sunday, 10am-3pm.

A wide range of small tasks need finishing, mostly to do with getting ready for the summer holidays, when Rik will not be around. There is also some final prep needed for the long term summer crops, which Year 5 classes will be planting next few weeks, so they can follow them through to harvest next year, as Yr 6’s.

Helpers’ preferences should be easy to accommodate, among a wide range of tasks, many of which are child-friendly:

· various light construction jobs

· weeding and mulching many newly sown beds

· broad scale sowing of wild flowers, mulch crops

· re-pot seedlings now out-growing their punnets (take some home?)

· thinning/transplanting young onions, carrots (take some home?)

· sorting timbers and other materials (some to go off-site)

· extending the auto irrigation system into the Yr 6 area, and around the hothouse.

Thai Cooking - Yum!

From our archives... 7 November 2011

The first Thai course was held last Thursday 3 November and was a huge success. Participants enjoyed making four different dishes that we then plated up and shared together. The next Thai course will be held on Thursday 1 December at 5.30pm to 8.30pm. Bookings can be made at the front office by calling 6205 5711. Please leave your email address and mobile phone number. The cost will now be $40 (our test run showed that the cost needs to go up a small amount) and is due at the time of booking and unfortunately is not refundable should you cancel.

Vicki is interested in knowing if there are any mums and dads (or others) that would like to do either the Thai course or a ‘Master Pasta Class’ on a Friday lunch time. If so, email her on or let the front office know.

Also, a massive thank you to all the volunteers coming into the kitchen. It really does alleviate some of the stresses of being stretched too thin and makes for a greater learning experience for the kids (and hopefully sometimes the adults too)!

Vicki Davis

Holiday Help Needed

From our archives... 7 December 2011

Garden news from Rik Allen – Garden Specialist

The Kitchen Garden is set for a bumper summer crop and needs help from families over summer to sustain production for next year's classes. The exciting bit is that we will have lots of fresh produce in Term 1, with more produce stored, or from the ground for Terms 2-3.

Any help this summer will be appreciated, and with a few people pairing up will mean the work will be easily managed. Rik will be on leave over the school holidays so we need to community to keep the garden ticking over.

Before the end of term come and help out on Sunday 11 December 2011 from 10 am - 12 noon: for some bed prep and a shared lunch and discussion from 12 noon - 1pm.

Things we will be doing on Sunday include:

· A Tomato Training workshop - we have specially grown some advanced tomatoes and will demonstrate ways of "training" them through cutting & tying;

· finishing the fox-proofing of the chicken coup - only a few more panels of mesh/wire left to go!!!

· some ground prep for summer plantings;

· decide who will start & manage which crops through summer. We already have specific takers for the TOMATOES and tomato family, and the CUCURBITS, the WATERING SYSTEM;

· general update on how the garden has developed this year, esp the hothouse and surrounding area.

….BUT we still need offers of help so we have all the things covered below for Terms 1, 2 & 3 harvest. Contact Gareth on if you can help in the garden over summer.

During the holidays to prepare for a Term 1 harvest, we need:

· TOMATOES to be pruned & tied;

· lettuces and other GREENS to be started;

· new SPRING ONIONS to be started;

· new BEANS, CUCUMBERS, ZUCHINNIS /SQUASH to be started; and

· already growing BEANS, CUCUMBERS, ZUCHINNIS /SQUASH to be picked so they keep fruiting.

During the holidays to prepare for a Terms 2-3 harvest, we need:

· late crops of POTATOES, CARROTS, BEETROOT to be started;

· CABBAGE FAMILY to be sown & seedlings to be have pest control care.

Table stalls with end-of-year clearance of produce

Next week, we are planning some table stalls at different part of the school to sell off excess produce, plants, seeds, worms and compost. These will be held:

· 3 pm Tuesday 13 December and 9 am Wednesday 14 December at the Kindy wing

· 3 pm Thursday 15 December and 9 am Friday 16 December near the bike sheds

Volunteers are welcome to help set up, pack up etc. Contact Alison if you can help with these end-of-year clearance stalls.

Kitchen news from Vicki Davis – Kitchen Specialist

It’s hard to believe that we’re nearly through last term! The kitchen stopped classes at the end of week 6 so it was sad to see the year 6 students in the class for the last time that week. However, I’m so very proud of them all and wish them the best! I hope the skills they’ve learnt in the kitchen will give them an advantage once they start high school next year.

In week 7, I hosted an induction for our year 2 students who will be participating in kitchen classes next year.

Again, a massive thank you to all the volunteers who have given up their time to help out with classes, and to those special few who have been assisting with washing of aprons and tea towels.

Goings on for Summer

From the archives - 12 December 2011

Weekly roster of helpers over the school summer holidays

Like last year, Gareth and Nic are coordinating a roster of families across each of the weeks of January to help water/plant/pick etc in the garden. The weeks run from Saturday to Friday for convenience and you can do half weeks if you like. The weeks are:

· 24 Dec - 30 Dec

· 31 Dec - 6 Jan

· 7 Jan - 13 Jan

· 14 Jan - 20 Jan

· 21 Jan - 27 Jan

· 28 Jan - 3 Feb

· 4 Feb - Schools back 6 Feb

If you are keen to help please respond to Nic or Gareth by 19 December and just let them know your available dates. They are aiming to get a summer garden roster out to volunteers by email BEFORE last day of school (Wed 21 December). Nic will email those on the roster more info about keys, handovers and a basic set of instructions.

Also you don’t have to nominate a week, you could nominate to take on a crop if you prefer. Rik has a list of crop jobs which people have kindly offered to progress (brassicas, tomatoes, cucumbers etc) and there are still plenty of jobs so there will be a job for anyone who is interested! – You are also more than welcome to invite new people to join you on your week – so that new faces have a way of volunteering also!

After todays gathering at the garden with Rik, we have started filling in some gaps in the roster – it would be nice to have a Friday evening bbq or picnic in the garden at some stage over summer – any ideas/offers to help organise? There is no limit to garden helpers – can be

Relaxed late arvo BBQ in the garden in January – anyone interested?

People who went to this weekend’s working bee thought it would be nice to have a relaxed late arvo (6pm) BBQ or picnic/drinks for anyone from school community who wants to spend a nice evening in the school garden – you don’t have to be a volunteer to come and enjoy.

The possibility is for either Friday 13 or Friday 20 January. If people want to respond to the idea of trying to set up a date now send through ideas, or better yet if someone wanted to coordinate that FABULOUS!

Thanks for Volunteering

This is the last of our archive entries from 2011... see the Kitchen Garden News for information for 2012.

Weekly roster of helpers over the school summer holidays

The roster for summer care and crop-starts will be emailed out very soon. Thanks so much to all helping out – each will receive packs of notes, seeds etc.

Meanwhile, Rik will be at the garden much of the next three days, and he’ll be glad of help with a few jobs for those people who have 1-2 hours spare, with or without kids.

1. First priority (this Thurs - Sat) is to stitch up the fox-proofing of the chook yards. It's not just the fox-proofing itself, but that once done, Rik can place many items in permanent homes AROUND that structure, which are now cluttering other places. No great skill required for this job, but tools/skills would be a bonus. Materials are all nearly in place, needing only final placement and fixing.

2. Second priority - diverse jobs to prepare for next year's crops:

· bulk clearing of finished crops into the compost, ready for new crops (simple, physical, great for physical kids)

· finer prep of beds for sowing/planting thru summer

· detailed sorting of discrete areas, especially propagation materials

If you think you can help, email or phone/text Rik on OR... look out for a white VW van parked outside the garden - so drop in if you see it there.

Don’t forget there are plants and produce to give away

· plants: very advanced tomatoes in large pots, various perennial & annuals in smaller pots, punnets, planter boxes with salad greens

· produce: squash, zucchini, spring onions, silver beet, kale, beetroot (much of this will be gone soon)

· also compost, worm products....

Quinoa Tabouleh

Equipment	Ingredients
chopping boards non-slip mats large knives mezzaluna & board measuring cups and spoons medium sized saucepan large bowl serving bowls	2 cups quinoa 4 cups water or liquid stock 2 cups parsley 1 cup spring onions 2 tablespoons mint ½ cup olives 1 teaspoon fresh basil ½ cup lemon juice ½ cup olive oil 2 cloves garlic Salt and pepper to taste

1. Pour the stock into a saucepan then add the quinoa

2. Bring the stock and the quinoa to the boil. Reduce to a simmer, cover and cook until the water/stock is absorbed (around 15 minutes)

3. Take the leaves off the stalks of the parsley. Wash and dry then chop

4. Take the leaves off the stalks of the mint. Wash and dry then chop

5. Take the leaves off the stalks of the basil. Wash and dry then chop

6. Put the chopped herbs into a large bowl

7. Cut the end off the spring onion and remove any dry, papery skin. Cut into small rounds and add to the herbs in the large bowl

8. Crush the garlic cloves and add to the large bowl

9. Chop the olives and add to the large bowl

10. Squeeze the lemons or measure out lemon juice

11. Add the cooled quinoa to the large bowl

12. Measure out the olive oil

13. Pour the lemon juice and olive oil over the quinoa and mix

14. Taste and add salt and pepper. Taste again and add more if required

15. Spoon into serving bowls and serve!

Spring onions, parsley, mint, basil, garlic, lemons 1 large bowl or 30 tastes

Bean and Pea Pakoras with Garlic Yoghurt

Equipment

Ingredients

· chopping boards

· non-slip mats

· large knifes

· sieve

· medium bowl

· wooden spoon

· slotted spoon

· medium saucepan

· dessert spoon

· plate

· paper towel

4 spring onions
1 cup cut beans
2 1/2 cups besan flour (chickpea flour)
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 teaspoon garam masala
4 cloves garlic
1½ cups water
Vegetable/canola oil for deep frying

1. Pour the oil into a large saucepan. Heat the oil until it ‘ripples’ (around 190⁰)

2. Place some paper towel on a plate and put near the hot oil

3. Cut the root end off the spring onions. Wash any dirt off and peel off any dry skin

4. Chop the spring onions into small rounds

5. Wash the beans then chop off the ends. Cut into small rounds

6. Peel the garlic and chop finely

7. Sift the besan flour into a medium bowl. Mix in the coriander, salt, chilli powder, garam masala and garlic

8. Make a well in the centre of the flour

9. Gradually pour the water into the well and mix to form a thick, smooth batter

10. Add the spring onions and the beans to the batter and mix

11. Test the temperature of the oil by placing the end of a wooden spoon into it. If it bubbles, it is ready

12. Using a dessert spoon, scoop a full spoonful of batter into the hot oil. Be careful not to hold it too high up as it will splash!

13. Once the pakora has a good amount of colour on it, turn it over to cook on the other side

14. The pakora is ready once it is golden on all sides

15. Remove the pakora from the hot oil with a slotted spoon and place onto the paper towel to drain

16. Place on a serving plate alongside the garlic yoghurt and serve!

Spring onions, beans, garlic 32 small fritters

Buttery beetroot and red cabbage

Equipment	Ingredients
chopping boards non-slip mats large knives medium sized saucepan with lid food processor with grater attachment or a box grater serving bowls	¼ red cabbage 600gm beetroot 80gms butter 2 tablespoons water 4 teaspoons red-wine vinegar Salt and pepper

1. Grate the beetroot in the food processor fitted with the grater attachment or on a box grater

2. Finely slice the red cabbage into long thin strips

3. Put the butter, water and vinegar into a medium sized saucepan then add the cabbage

4. Cook, covered, over a low heat for 5 minutes

5. Add the beetroot to the saucepan

6. Cover and keep cooking for a further 8 minutes, stirring once or twice

7. Uncover and check that the beetroot is tender, but still a little crisp

8. Increase the heat to high and boil off any extra liquid, stirring at the same time

9. Season with salt and pepper

10. Divide into four serving bowls and serve!

Beetroot, red cabbage 30 tastes in the classroom

Greek Salad

Equipment	Ingredients
chopping boards non-slip mats large knives salad spinner measuring cups and spoons 1 large mixing bowl salad servers serving bowl	Small bowl of cherry tomatoes 2-3 sticks of celery 1 continental cucumber 1 medium Spanish onion 1 green capsicum Continental parsley A handful of olives Fetta cheese 1 teaspoon dried oregano flakes ¼ cup olive oil 3 tablespoons red wine vinegar Salt and pepper to taste

1. Wash then cut the cherry tomatoes in half

2. Wash then cut the celery stalks into similar size pieces as the tomatoes. You can use the small light green leaves as well

3. Wash then cut the ends off the cucumber – put them in the compost bin. Cut into similar size pieces as the tomatoes

4. Wash then cut the capsicum in half. Remove the seeds, stalk and the membrane. Cut into similar size pieces as the tomatoes

5. Cut the ends off the onion. Peel the papery skin off and cut into small slices

6. Take the leaves off the parsley stalks and wash. Roughly chop

7. Cut the olives in half

8. Cut the fetta into cubes and put in a small bowl – this is served on the side

9. Put the tomatoes, celery, cucumber, Spanish onion, capsicum, parsley and olives into a large bowl and toss with salad servers to combine

10. Sprinkle the oregano flakes over the top

11. Measure out the olive oil and pour over the salad

12. Measure out the vinegar and pour over the salad

13. Sprinkle over a pinch of salt and some cracked black pepper

14. Mix again to coat with the oil, vinegar, salt and pepper

15. Spoon into a serving bowl and serve!

Tomatoes, celery, cucumber, spanish onion, capsicum, parsley 1 large bowl or 30 tastes

Seasonal produce at its best

With all the rain we've had lately its not hard to understand that we have an abundance of certain vegetables from the garden. Tomatoes, cucumbers, cabbage, beetroot, spring onions and beans are all plentyful so the menu for weeks 5 & 6 have been designed around them.

First off we're making bean and spring onion pakoras served with a garlic yoghurt dip. We talk about texture and how you need to make the batter just right for deep-frying. This is a really great recipe as it shows the kids that you can do more with beans than serve them alongside carrots and peas. Another benefit of this recipe is showing the children about alternatives to wheat based products - these pakoras are made with besan flour (or chickpea flour). There have been many comments about the rich yellow colour of the flour.

Next, we're putting together a good old favourite, greek salad. It might sound a bit mundane but it's packed with flavour and allows us to use a lot of the tomatoes and cucumbers that Rik has been getting the kids to pick. It also shows the students that you don't have to have lettuce leaves in it to make it a salad. Plus, they get to put in two of their favourite items; fetta and olives.

Expanding on alternatives to wheat based products, quinoa tabouleh is on the menu (pronounced keen-wah). A largely unknown seed, it is often substituted for grains due to it's cooking characteristics and in this case we substituted bulgar (cracked wheat) in this easy tabouleh. There were many comments on how 'weird' it looked but almost everyone agreed that it was really yummy. I was even asked for the recipe in class!

Finally, we cooked up buttery beetroot and red cabbage which is a version of one of Stephanie's recipes. Grated beetroot and shredded red cabbage are cooked with butter and red wine vinegar until tender. We talked about the texture and how it the flavours complemented each other, and also how the colour was really vibrant.

Most of the kids are following in my mantra of 'try a little bit of everything' which is fantastic and the classroom is the perfect place for them to try something new. Personally, it's extremely satisfying to see children try something new and find that they actully enjoy it. If only I could get all of them to try...

Vicki

Zucchini & Cheese Scones

Equipment	Ingredients
Chopping boards Non-slip mats Large knifes Sieve Large bowl Grater Baking trays Pastry cutter Pastry brush Skewer	2 small zucchini 4 cups self raising flour 2 teaspoons caster sugar 1 teaspoon salt 2 cups cheddar cheese 1 bunch chives 500ml buttermilk Milk or extra buttermilk for glazing

1. Pre-heat the oven to 200⁰

2. Butter and lightly flour two baking trays

3. Coarsely grate the zucchini and put into a tea towel. Squeeze out any excess moisture then put into a medium bowl

4. Grate the cheese

5. Cut the chives into small rounds

6. Put the flour, salt and sugar into a sieve and sift into the medium bowl

7. Add the zucchini, cheese and the chives

8. Make a well in the middle of the ingredients and GRADUALLY add the buttermilk. Mix with your hands until a soft ball forms. CAUTION – don’t over mix the dough or your scones will become tough

9. Tip the dough out onto a lightly floured surface and roll out until it is even and about 3cms thick. Using the pastry cutter lightly dusted with flour, cut the dough in half, then half again until you have 30 small scones

10. Place the scones on the baking tray making sure you leave a little space in between each one and brush with a little extra milk or buttermilk

11. Put the trays into the oven for around 15minutes. Check if they are cooked with a skewer

12. Allow to cool slightly before serving

Zucchini, Chives Approx 30 scones

Pumpkin & Silverbeet Wontons

Equipment

Ingredients

Chopping boards
Non-slip mats
Large knives
Measuring cups and spoons
Medium sized saucepan
Large bowl
Potato masher or ricer
Salad spinner
Large mixing spoon
Small bowl
Teaspoon
2 baking trays
Baking paper
Small bowl
Pastry bush

400gm pumpkin
Salt
4 stalks silver beet
2 spring onions
Small bunch chives
3 teaspoons soy sauce
3 teaspoons cornflour
1 large packet wonton wrappers (40 wrappers)

Dipping sauce:

½ cup soy sauce
3 teaspoons rice vinegar
3 teaspoons brown sugar

1. Put a large saucepan of water on to boil

2. Carefully cut the pumpkin into large chunks (about 5cm wide). Peel each chunk, placing the peel and any stringy pith and seeds into the compost bucket

3. Place the peeled pumpkin chunks into the basket of a bamboo steamer and set the steamer over the saucepan of boiling water

4. Check the pumpkin after 10 minutes by poking a piece with a fork. If the tines of the fork slide in easily then it is soft enough to mash

5. When the pumpkin is soft, tip it into a large bowl and let it cool a little

6. Mash the pumpkin with the potato masher or ricer

7. Wash the silver beet leaves and dry them in the salad spinner

8. Finely chop the stems and leaves and add them to the bowl with the pumpkin

9. Chop the root ends off the spring onions and remove any damaged outer leaves

10. Chop the spring onions and the chives finely and add them to the bowl with the pumpkin and silver beet

11. Add the soy sauce and the cornflour to the bowl and mix all the ingredients well

To make the dipping sauce:

1. Combine all the ingredients in a small bowl and stir until the sugar is dissolved. Divide into four bowls

To assemble the wontons:

1. Set a large pot of water on to boil

2. Line two baking trays with baking paper

3. Clear a work space and ensure the surface is dry

4. Set a small bowl of water and your pastry brush within reach

5. Peel off the wonton wrappers and ley them flat on the clean, dry surface – just a few at a time so they don’t dry out

6. Place 1 teaspoon of filling into the centre of each wrapper

7. Dip the pastry brush in the bowl of water, moisten all around the edges of the wonton wrapper and fold the wrappers over to form a triangle pouch. Press gently on the edges to make sure they are sealed

8. Gently drop the wontons into the boiling water in batches

9. Simmer the dumplings for about 3 minutes or until cooked through

10. Lift the dumplings out with a slotted spoon, drain well

11. Serve on a platter alongside the dipping sauce

Pumpkin, Silverbeet, Spring Onions, Chives 40 Wontons

Babaganouche and crisp tortillas (without tahini)

Equipment

Ingredients

· Chopping boards

· Non-slip mats

· Large knifes

· 2-3 oven trays

· Baking paper

· Open gas flame (stove top/camp oven)

· Carving fork

· Mortar and pestle

· Food processor

Tongs

· 2 medium sized eggplant

· 2 tablespoons lemon juice

· 5 cloves roasted garlic

· 1 teaspoon smoked sea salt

· ¼ teaspoon chilli powder

· ¼ teaspoon cumin powder

· 1 tablespoon olive oil

· ¼ bunch continental parsley

Lebanese bread or tortillas

1. Pre-heat the oven to 220⁰

2. Place a bulb of garlic in the middle of a large piece of foil. Pour a small amount of olive oil over it then wrap the foil around the garlic to seal

3. Cover 1 oven tray with baking paper

4. Prink each eggplant a few times and spear with a carving fork through the bottom

5. Hold the eggplant as close to the flame as possible until blackened and blistered all over. Quickly put onto an oven tray and put into the oven. Also put the garlic in the oven to roast at the same time. Set the timer for 25 minutes

6. In a mortar and pestle, place the sea salt, cumin and chilli powder and grind until smooth

7. Wash, dry then roughly chop the parsley

8. Put the parsley and the salt & spice mixture into a food processor. Add the lemon juice

9. Meanwhile, place the Lebanese bread onto a chopping board. Cut in half, then in half again, then in half again, then in half again – you should have 16 triangles per piece of bread

10. Place the bread onto the other oven trays and place into the oven to crisp up – set the timer for 3 minutes then check. They should be crisp

11. Test the eggplant – it should be soft and offer no resistance. Remove from the oven and allow to cool for 5 minutes. Peel away the skin and put the pulp into the food processor

12. Remove the garlic at the same time as the eggplant and allow to cool separating the cloves off the base and squeezing out the garlic flesh

13. Process the eggplant, roasted garlic, salt, spices, parsley and lemon juice until smooth. Taste and add more lemon juice or plain salt if needed

14. Plate up and serve!

Eggplant, Lemons, Garlic, Parsley 1 large bowl

Chick Pea, Potato & Kale Soup

Equipment

Ingredients

· Chopping boards

· Non-slip mats

· Large knives

· 1 medium bowl

· 2 small bowls

· Juicer

· Colander

· Mezzaluna and board

· Large pot

· Wooden spoon

· Serving cups

· Mortar & pestle

· 1 tin chick peas

· Extra virgin olive oil

· 1 large carrot

· 1 brown onion

· 1 stick celery

· 2-3 sebago potatoes

· 4-6 kale leaves

· 3 cloves garlic

· 1 teaspoon cumin seeds

· 1 teaspoon coriander seeds

· 2 litres water or vegetable stock

· 2 lemons

· Salt and black pepper

· 2 tablespoons mint leaves

2 tablespoons parsley leaves

1. Wash the carrot, celery and kale

2. Peel the papery skin off the onion

3. Dice the carrot, celery, onion and put in a medium bowl

4. Peel the potatoes and dice then put in a small bowl

5. Shred the kale and put in a small bowl

6. Peel the garlic and chop finely

7. Drain the chickpeas

8. Juice the lemons

9. Heat a frypan, add the coriander seeds then the cumin seeds. Put in a mortar & pestle and grind

10. Wash, dry then chop mint and parsley leaves

11. Heat 2 tablespoons of olive oil in a large pot and sauté carrot, onion, potato and celery with garlic, cumin seeds and coriander seeds, stirring with the wooden spoon to prevent anything catching

12. When the vegetables start to colour add the water or stock. Put the lid on a bring to the boil

13. When the liquid starts to boil, lower the heat, cover and simmer for 20 minutes

14. Add the chickpeas and kale and simmer for 5 minutes. Turn off heat

15. Add the ½ the lemon juice, salt and pepper. Taste for seasoning

Serve scattered with the fresh mint and parsley leaves

Carrot, Onion, Celery, Potato, Kale, Garlic, Lemon, Mint, Parsley 6 bowls or up to 30 tastes

Pumpkin & Sultana Muffins

Equipment

Ingredients

· Chopping boards

· Non-slip mats

· Muffin tin

· Measuring cups and spoons

· Measuring jug

· Large bowl

· Mixing spoon

· Sifter/colander

· 1 small bowl

· 1 fork

· Dessert spoons

· Spray oil

· 1 ½ cups self-raising flour

· ½ teaspoon salt

· ½ cup sultanas

· ¼ cup vegetable oil

· ½ cup cooked pumpkin

· ¼ teaspoon nutmeg and mixed spice

· ½ cup firmly packed brown sugar

· 1 egg

½ cup milk

1. Preheat oven to 180⁰

2. Grease some mini muffin pans with spray oil OR put mini muffin paper cups into a mini muffin pan

3. Sift flour, salt, nutmeg and mixed spice into a large bowl

4. Measure out the sugar and add to the flour mixture

5. Measure out the sultanas to the flour mixture and stir

6. Break the egg into a small bowl and whisk with a fork

7. Put the pumpkin into a medium bowl and mash with a fork. Add the egg and milk to the pumpkin

8. Measure out the oil and add to the pumpkin mixture. Mix

9. Add the wet mix to the dry mix and mix thoroughly

10. Using dessert spoons, put equal amounts into the mini muffin pan

11. Put the muffin pan into the oven

12. Set the timer for 15 minutes

13. Wash up, dry up and put equipment away while the muffins are cooking

14. When the timer goes off, remove the muffins from the oven and test to see if they’re cooked with a skewer. If they’re not cooked, put back into the oven for another 3 minutes or so

15. When cooked, allow to cool slightly before removing the muffins from the pan

16. Serve!

Thanks goes to Katie Young's mum for this recipe.

Eggs, Pumpkin 28 mini muffins

Zucchini & Fetta Fritters

Equipment

Ingredients

· Chopping boards

· Non-slip mats

· Large knives

· Large frypan

· Egg flip

· 1 large bowl

· 1 small bowl

· Mezzaluna and board

· 1 mixing spoon

· Measuring cups and spoons

· Fork

· Dessert spoons

· 500gms zucchini

· 3-4 spring onions

· 250gms fetta

· Small bunch of parsley

· Small bunch of mint

· 1 teaspoon paprika

· 1 cup plain flour

· Salt and pepper

· 4 eggs

· Oil for frying

1. Wash the zucchini then chop both the ends off. Grate into a bowl

2. Take the papery outside skins off the spring onions then cut into small rounds

3. Crumble the feta into the zucchini. Don’t crumble too small or it will get broken up when you mix the batter and you won’t taste it

4. Wash the parsley and mint

5. Using the mezzaluna and board, chop the parsley and mint finely

6. Break the eggs into a small bowl and whisk with a fork

7. In the large bowl with the zucchini and fetta add the spring onions, parsley and mint

8. Measure the paprika and flour and add to the large bowl and mix

9. Start heating the frypan

10. Season the mixture in the large bowl with salt and pepper then add the eggs and stir until combined

11. Add a small amount of oil to the frypan (about 2-3 teaspoons) and then, using dessert spoons, drop small rounds into the frypan. Cook for around 2 minutes until golden then turn over and cook for a further 2 minutes until golden. Once cooked, remove and put onto serving plates

12. You may need to add more oil as you’re cooking the rest of the batter. You need to get around 30 fritters from the batter

13. Once all the batter has been cooked and the fritters are on serving plates, serve!

Zucchini, Onions, Parsley, Mint, Eggs Approx 28 tastes in the classroom

Ratatouille

Equipment

Ingredients

· Chopping boards

· Non-slip mats

· Large knives

· Medium sized saucepan

· Serving bowls

· 4 large tomatoes or equivalent of tiny tomatoes

· 3 tablespoons of oil

· 1 large onion or 2 medium onions

· 1 red capsicum

· 1 yellow capsicum

· 1 green capsicum

· 1 eggplant

· 2 medium zucchini

· 2 tablespoons tomato paste

· ½ tablespoon thyme

· 2 tablespoons basil leaves

· 2 cloves garlic

1. Wash the tomatoes and cut into dice (if using large tomatoes) or cut in half (if using tiny tomatoes)

2. Cut the ends off the onion and peel off the papery skin and put it in the compost bin

3. Cut the onion in half and put the flat side on the board then dice it up

4. Wash the capsicums. Cut the top and bottom ends off and remove the stem from the top bit. DON’T THROW AWAY THE TOP PIECE OF FLESH! Remove all the membrane and seeds from the insides then cut all of the flesh into strips

5. Wash the eggplant, cut the top off and put into the compost bin. Cut into a small dice

6. Wash the zucchini, cut the ends off and cut in half lengthways. Cut into half moons

7. Wash the thyme and take the leaves off the stem then chop

8. Wash the basil leaves then take them off the stem and tear into small bits

9. Peel the garlic cloves and chop finely

10. Heat the oil in a frying pan over a medium heat. Add the onion and cook for 2-3 minutes

11. Add the capsicum and zucchini to the pan and cook for a further 5 minutes

12. Using a spoon, transfer the onion and capsicum to a bowl

13. Add the eggplant to the pan and cook for 6 minutes. Add the onion, capsicum and zucchini mix back into the pan with the eggplant

14. Stir the tomato paste into the vegetables

15. Add the thyme and tomatoes and stir

16. Reduce the heat to low and cover the pan. Cook for 15 minutes, stirring occasionally.

17. Stir in the basil and garlic and cook for 2 minutes with the lid off

18. Taste for seasoning – does it need salt and pepper?

19. When seasoned, put equal amounts into four bowls and serve!

Tomatoes, Onions, Capsicum, Eggplant, Zucchini, Thyme, Basil, Garlic Enough for six side dishes or 30 tastes

Ras el Hanout Carrots

Equipment

Ingredients

· Chopping boards

· Non-slip mats

· Peeler

· Large knife

· Large frypan with a lid

· Wooden spoon

Juicer

· 8 to 10 carrots

· 750 ml chicken or vegetable stock

· 1 tea Ras el Hanout

· 40gms butter

· 1 orange

Coriander

1. Peel and chop the ends off the carrots

2. Either using a sharp knife or the mandolin, finely slice the carrots into even sized pieces

3. Place the carrots into the a frypan

4. Pour enough stock over the carrots to cover them

5. Put the butter on top then sprinkle the Ras el Hanout over

6. Turn the heat onto high and bring to a boil then reduce the heat to a simmer

7. Leave the pan uncovered and set the timer for 8 minutes (the time to cook the carrots will depend on how thick they have been sliced). Check the carrots – they should be tender and most of the liquid should have evaporated

8. While the carrots are cooking, squeeze the orange and add to the pan. Stir to mix

9. Wash the coriander, take the leaves off the stem and dry on a clean tea towel

10. Once the carrots are cooked and the liquid has evaporated, spoon into four serving bowls

11. Sprinkle the coriander over the top of the carrots

12. Serve!

Carrots, Oranges, Coriander 28 tastes or side dish for 4-6

MEDICAL AND ACCIDENTS

It is important that sick children are kept at home to assist in a speedy recovery, and to stop the spread of illnesses throughout the school. If a child becomes ill or is injured at school appropriate first aid will be given and if necessary parents will be contacted and asked to take their child home. If emergency treatment is required parents will be contacted immediately and the child will be transferred by ambulance to hospital. In such cases ambulance services and treatment are free.

A team of Community Health nurses visits the school annually to examine children in Kindergarten after parental permission has been obtained. Following parental permission, the Department of Health operates an immunisation program (usually Rubella, Hepatitis B) for Year 6 students.

Athletics Carnival

Despite the damp conditions and icy winds Monday’s carnival was a great day.

Congratulations to everyone on their exemplary behaviour and support for their team mates.

Despite the damp conditions and icy winds Monday’s carnival was a great day. All students participated with enthusiasm in the events that tested their physical skills, while providing them with the opportunity to work as a team and gain points for their houses. Our 8 – 12 year olds walked to the Phillip Oval to make use of the running tracks, long jump and shot put field. Our 5 to 7 year olds participated in a range of events at school and gained house points while exercising and having fun. Our thanks go to Daina Candusso and her team for organizing the day, as well as our P & C for providing iceblocks and juice boxes for the students.

Congratulations to everyone on their exemplary behaviour and support for their team mates.

We wish the students representing Mawson in the Woden Weston Carnival next Thursday 26 August all the very best and know that they will be excellent ambassadors for Mawson Primary School, striving to succeed and doing their best.

Panda Competition

Congratulations to all the students who participated in the Panda Competition.

NAPLAN

Year 3 and year 5 received their NAPLAN results this week. Congratulations to all the students.

Fete

Thank you to all the students, parents, friends and teachers who contributed to the wonderful, community atmosphere at the fete recently. Thank you to the hard working P&C.

Mawson School Fete was held on Saturday 20th October 2012 to coincide with the ACT Election. There was a cake stall, BBQ and drinks stall, craft stall ,second hand books and clothes stall. Well done everyone.

Minister for Education visits Mawson Primary School

Minister for Education Mr Peter Garrett visited Mawson Primary School.

On Monday 29th October Mr Peter Garrett, former front man for the Australian band Midnight Oil, visited Mawson Primary School. The Minister was entertained by the students in the Kinder Mandarin Intensive Program. He was delighted by their singing. He asked the older students questions about the exclusive program that is part of the curriculum for students electing to learn Mandarin.

Mawson Primary School Students star on BTN

Behind the News (BTN) has a segment on learning Asian languages at school. Two of our senior students and our Kinder MIP class feature in the story.

Here is the link

http://www.abc.net.au/btn/story/s3624406.htm

Parliament House Performance

What an exciting opportunity!

MIP students in Kinder, years 3/4/5 are singing at Parliament House on Wednesday 12/12/12. The Prime Minister is hosting a gala dinner in the Great Hall to celebrate to 40th anniversary of diplomatic relations with the Peoples Republic of China. Our students have been invited to sing two songs at the start of the dinner.

Trish

2013-2014 SCHOOL BOARD Nominations

MAWSON PRIMARY SCHOOL – 2013-2014 SCHOOL BOARD Nominations

Each year Board elections are held in February, to elect school community representatives for a two year term.

In February, 2013, the school will be seeking nominations to fill three positions on Mawson Primary School Board. These positions are:

One position for parents and citizens of Mawson School community.
Two positions for staff at Mawson Primary School

The Board meets regularly during term time at a time suitable to the board members. The role of the Board is to set broad policy which reflects departmental policies and initiatives. Setting the school’s annual budget is worked through in co-operation with the Board. Being on the Board is a great opportunity to get to understand how education works in the ACT, as well as in your child's school. Those who have been on School Boards remark on how much they have learned about what makes it all happen in schools.

If you would like clarification of what the role might entail, please contact Peter Hunter, School Board Chair. Full details will be published in Week 1 of Schoolweek in February 2013. Nominations will be open from 11am Thursday

7 February and close 11am 21 February.

The election process will be coordinated by Pam Proud as the assistant returning officer for our school.

Peter Hunter 62058033

Greetings of the Season

The Mawson Primary School Staff wish you all the compliments of the seaon.

Farewell to the year 6 students and good luck in high school. Have a safe and peaceful holiday.

School Board Nominations

General School Board Elections

Nominee Form

Please use this form to nominate for a position on your school board.

School

MAWSON PRIMARY SCHOOL

Assistant Returning Officer Pamela Proud Ph 0488 388 579

Name of position	No. of vacancies	Eligibility criteria
Staff members	1	A member of the staff of the school
Parents and citizens members	1	A member of the school community

Nomination

I,		am nominating for the position of
	on the school board. If elected I
will undertake the duties of the position.

Signature: Date:

The Education and Training Directorate (the Directorate) is collecting the information on this form to enable it to conduct elections for school boards. This is authorised by section 41 of the Education Act 2004. This information will be disclosed to the school community to enable eligible voters to elect a nominee of their choice.

Lodgement

Nominations are to be submitted to the school’s front office between 11am, 7 February 2013 and 11am,
21 February 2013. Nominations must be submitted during school business hours: 9:00am to 3:00pm, Monday to Friday.

Your can submit your nomination by:

hand delivery to the Mawson Primary front office
email to info@mawsonps.act.edu.au
fax to (02) 6205 8026
mail to ARO, c/- Mawson Primary, Ainsworth Street, Mawson 2607

The names of all nominees will be announced on 23 February, 2012.

If an election is required, the voting period will be from 11am, 28 February 2013 to 11am, 7 March 2013.

Amanda Andrews

Term 3 Calendar

Mawson Term 3 Calendar

Front Office 62058033

Kinder Mandarin Enrolments 2014 now open

Mandarin Language Immersion Program Enrolments

The school is now taking enrolments for the  1 Day  Mandarin Language Learning for Kindergarten class of 2014.Contact Mary at the Front Office on 62058033 for more information.

Front Office 62058033

Indigenous Reconciliation Garden

On Tuesday 22nd June 2010 we opened our Indigenous Reconciliation garden which is located at the front of the school. The building process was a community effort by staff, students, builders and artists. The aim of the garden is to celebrate the central role of Indigenous culture in Australian history and to promote reconciliation and inclusion, and to celebrate all cultures as part of our shared history.

• PN 6111 middle/senior school (years 3-6) – substantive

No current vacancies

The Cat in The Hat

The Cat in the Hat from the Caroline Chisholm School production of Seussical Jr.

Smoking Ceremony

Caroline Chisholm School takes part in the Smoking Ceremony during Naidoc week.

Book Week

I would like to congratulate everybody for their fabulous efforts for the Book Week assembly.

Bridge Building Competition

The bridge building competitions exceeded all expectations and it was very difficult to judge. Well done everyone and congratulations to the winners.

A very successful activity was the Build a Bridge competition. This has been linked to the Book Week theme of Across the Story Bridge. Thirty one wonderful entries from preschool to year 5 students were submitted for judging. We were fortunate to receive judging assistance from the Science/Arts team of teachers on the Senior Campus who were supported by Professor Denis Goodrum. Professor Goodrum from the Academy of Science has developed a secondary science program called ‘Science by Doing’ which is being trialled by schools across Australia – Caroline Chisholm is the only ACT secondary school involved in this project.

Bridge Building Competition Categories: Most Creative Idea, Most Creative / Interesting Use of Material and Most Realistic Bridge

Dr Cameron Stelzer Visit 28 June 2011

What an exciting day we had last Tuesday! Cameron Stelzer spent all day in the library reading and talking about his books, in particular The Stroogle and the Golden Dragon. As he is an author and illustrator, he showed the students how he works on his pictures and gets ideas for the covers of his books. Every class from Preschool to year 5 had the opportunity to work with him and ask questions. I was extremely proud of our children as they showed exemplary manners and asked thoughtful questions. Cameron also complimented our school on the behaviour of the classes. Well done everybody!

Year 10 Formal 2011

Year 10 2011 celebrates their Formal and Graduation at the Hyatt

Clare and Alex hold their Academic Excellence Award

Clare and Alex were awarded the Academic Excellence Award for 2011.

Year 10 Graduation 2011

Year 10, 2011 celebrate their Graduation at the Albert Hall and the Formal at the Hyatt.

High School Musical Jr

Caroline Chisholm School proudly presents Disney's High School Musical Jr. The musical will be performed at The Tuggeranong Arts Centre from June 21st to the 23rd. Performances will be at 7:30pm with a matinee at 2:oopm on saturday. Adults are $16 and concession/ children are $12. Tickets can be purchased at the box office - 6293 1443. Cash only at the door for ticket sales.

High School Musical Jr.

On behalf of the Arts Team at Caroline Chisholm School (CCS) I would like to acknowledge and congratulate Carissa Campbell, Clare Small, cast and crew of High School Musical Jr plus all the staff who supported the musical. The students performed the show for hundreds of audience members who included friends, family and members of the community. The show was a resounding success. Well done!

Adnin Zahid, 'Girl', 2012

Student's work will be showcased at the Step into the Limelight Film Festival and Art Exhibition. The film festival will feature work from Media class and will be shown at the National Film and Sound Archives at 7.00pm on Tuesday 21st of August. The Art Exhibition will feature work from Photography and Visual Arts and will be displayed at the ANU School of Art Foyer Gallery from the 8th to the 18th of August.

Year 10 Graduation 2012

Year 10 Awardees Presentation Night 2012

CCS Southside Chess Tournament

Step into The Limelight Art Exhibition 2013 at the ANU

Rock Eisteddfod 2009 Results

Calwell High School performed Monkey See Monkey Do to a packed audience in Canberra Theatre...

CALWELL HIGH SCHOOL WINS AGAIN!

Rock Eisteddfod 2009 Performance

Calwell High School performed Monkey See Monkey Do to a packed audience in the Canberra Theatre, amid much cheering, clapping and whistling. Awards given for the performance included excellence in Student Leadership, Soundtrack, Visual Enhancement, Costuming and Character. We took out 1st place again in the Open Division.

Up Date Contact Details

It is essential that we have up-to-date contacts for all students. Please notify the school of changes of address, emergency contacts etc.

Science Club

Science Club runs on Wednesdays and Thursdays from 3.05pm to 4.00pm.

Stacey Griffiths 6205 7138

New $5 Million Performing Arts Centre

The Stanhope government will invest $5 million towards a state of the art performing arts centre at Calwell High School.

Minister for Education and Training, Andrew Barr, announced that the Stanhope Government will invest $5 million towards a state of the art performing arts centre at Calwell High School.

Mr Barr said the centre will be complete by mid-2011 and will provide access for surrounding schools and the local community.

“Calwell High has a great reputation for performing arts. Enrolments in the performing arts area are steadily increasing to the extent that they have appointed a second dance teacher this year,” Mr Barr said.

New Uniform Implementation

NEW UNIFORM IMPLEMENTATION

Calwell High School 2011

__________________________________________________

The following uniform items are available for purchase at Lowes Tuggeranong. These items make up the basic uniform requirements

Day Wear Shirt. Cotton lined.

PE/Dance Change

Black Hoody Jumper for winter months

Embroidered Tracksuit**, which is optional, can also be purchased as separates.

Students may purchase and supply their own skirts, shorts, pants and jeans as they prefer. They do not need to be purchased at Lowes; however they will have a large

variety of shorts, tracks and pants available for anyone who would like them. Anything that is supplied must conform at minimum with colour code.

Black or Dark Denim

Existing students may still wear already purchased uniform items. As long as they meet the minimum colour code of black or white polo shirt no large designs or logos. All new

students are expected to wear the new uniform items.

NON COMPLIANCE

1. It will be explicitly advertised that it is expected that students meet our

minimum dress code requirements.

2. Extra curricular activities and privileges (those not seen as essential class

learning) will be taken away from students if they are non compliant with our

dress code standards

Rock Eisteddfod

Sporting teams

Various excursion opportunities- interstate trips, shows etc

Leadership opportunities

School Formal

3. Principal can grant exemption for special circumstances

Peter Sollis 62056833

• PN 6409 Maths/Science, substantive

• PN 5053 Science/Maths, anticipated

• PN 3911 SoSE/English, substantive

• PN 10621 English/SoSE, substantive

• PN 6157 Physical Education and Health (female), substantive

• PN 10904 Spanish, SoSE (core teaching area Spanish), substantive

• PN 6415 Food Studies, Textiles, Fashion, substantive

• PN 6313 Visual Arts, Theatre Set and Prop, substantive

Canteen Menu

For the current canteen menu and prices, click here.

6205 6894

2013 Arts Benefit

Congratulations to all students who participated in the highly successful 2013 Calwell High School Arts Benefit. The performances showed a great variety and depth of performance skills across music, dance and drama. The audio-visual presentations demonstrated the high level of skill and artistry of of photography and media students. Thank you to all who attended and showed your support on the night!

Dance students performing onstage at the Calwell Performing Arts Centre

Donna Sullivan

Anti-Cyberbullying Day

On Thursday 27th June Calwell High School students held an awareness and fundraising day for Anti-Cyberbullying. Students and staff wore pink and donated a gold coin;showing their commitment to actively work against Cyberbullying when they are online. The staff and students also held a barbeque at lunch, all funds raised went to local charities.

Students wearing pink in support fo Anti-Cyberbullying Day

Important Changes to Making Online Payments

Calwell High School, as an entity of the ACT Government, is about to enter into a new banking contract with Westpac Bank.

The new banking arrangements will take effect as of 31 July 2013.

Our new banking details will be included with Family Transaction Statements that will be mailed out in week 1 of Term 3.

Please ensure you update your records with the new banking details when you receive them to ensure you payments reach the school.

Please do not hesitate to contact the school should you have any questions or require further information.

Calwell High School, as an entity of the ACT Government, is about to enter into a new banking contract with Westpac Bank.

The new banking arrangements will take effect as of 31 July 2013.

Our new banking details will be included with Family Transaction Statements that will be mailed out in week 1 of Term 3.

Please ensure you update your records with the new banking details when you receive them to ensure you payments reach the school.

Please do not hesitate to contact the school should you have any questions or require further information.

Shane Harris 02 62056833

2011 Graduation

Congratulations to our graduating students Amber, Ashley, Caoimhe, Keely,Luci and Scarlett.

We wish them all the best for their high school years and beyond. We will miss them.

Congratulations to our graduating students Amber, Ashley, Caoimhe, Keely, Luci and Scarlett.

We wish them all the best for their high school years and beyond. We will miss them.

Happy festive season

Wishing you all a very merry Christmas and happy holidays with family and friends. We look forward to seeing all the students back at school on Tuesday 7 February.

First day of 2012

We welcome all our returning and new families to a wonderful 2012 school year at Cranleigh.

Show Bag Day

We really enjoy starting each year at the show bag launch. Thank you to ActewAGL and the Royal Canberra Show Society for their ongoing support of Cranleigh School.

Parent Morning Tea

It was wonderful to see so many parents, carers and family members at the parent morning tea last Friday. Many thanks to Gay Von Ess and Mel McFadden for sharing their knowledge of iPad apps with us all.

Purple Day

On Monday many of us wore purple to recognise International Epilepsy Awareness Day. Thank you to all staff and students who joined us to spread the awareness of epilepsy.

ActewAGL cheque presentation

We were so excited when Ayesha from ActewAGL presented us with a cheque for $3,500 from the sales of Dr Harry's book and showbags at the Royal Canberra Show last month. Staff are devising a wish list of classroom and playground resources to buy with these funds.

Easter Hat Parade

We finished a successful Term 1 by sharing our Easter hats and celebrating with families and friends. Have a happy holiday. We look forward to seeing you all again on Monday 30 April.

Rotary Club of Hall donation

Thank you to the Rotary Club of Hall for assisting us to continue with our Achieving Increased Independence and Mobility program. Chris Edwards visited us to present their cheque.

Adventure Day Camps

Our senior students enjoyed the outdoor activities at the recent Birrigai adventure day camps.

Bus launch

Thank you to Variety the Children's Charity and all the people who helped us to raise funds for our new wheelchair accessible bus.

ACT Primary Principal of the Year

Congratulations to Karin Wetselaar on being named ACT Primary Principal of the Year. This award acknowledges her outstanding leadership of the Cranleigh School community and celebrates the wonderful outcomes being achieved for our students.

Cranleigh Supports Paralympians

We are so proud and excited that our involvement in the art competition with Solitaire Jewellers was used to support our fantastic Paralympic team. Watch out for their progress on TV.

Creating Together Day

The students at Cranleigh are getting creative in preparation for the annual Cranleigh-Capital Chemist Artshow opening on 19 October. Look forward to seeing you there.

Father's Day Celebrations

Despite the weather we enjoyed activities in the playground and a sausage sizzle. Thanks again to the P&C for organising this fun afternoon.

Canberra Symphony Orchestra visit

Members of the string section visited the school as part of the "noteworthy" program. We were all enthralled to listen to the music and then had an opportunity to "play" too.

Artshow excitement

Canberra artist Isla Patterson with "Molonglo Reach" one of the paintings in our live auction at 12noon on Sunday 21 October. Friday night 7-9 gala opening tickets $15, Saturday 10-4 entry by donation, Sunday 10-1entry by donation.

VIP Cocktail Event

On Wednesday 10 October many of our artists and those donating to our Peter Blackshaw Live Auction at 12noon on Sunday 21October celebrated our upcoming artshow. Details of the show are available from the artshow link.

Children's Week Celebrations

We celebrated Children's Week last week with a petting paddock. Children's Week Awards went to Robyn McFarlane, Malcolm Fishlock, Nicole Toten and Jenny Mangos. These staff members were recognised for their amazing contribution to our school.

Connect3 funding

We are delighted to receive a generous grant from the Commonwealth Bank which enables us to continue our very successful Early Childhood inclusion program in 2013.

Cranleigh Winners

We are proud to be the winners of the Specialist Schools category in the Chief Minister's Reading Challenge. Congratulations to all.

Graduating students

Congratulations to our graduating students. We wish you all the best for your high school years.

Merry Christmas

Wishing you all a safe and happy holiday. Thank you for your support in 2012. Students return Tuesday 5 February.

Welcome back

Welcome back to the new year. A special welcome to our new students and families. We look forward to seeing you at the BBQ on Wednesday 20 February at 5.30.

Welcome Barbeque

Our P&C were delighted to welcome new and returning families to our school community. We are looking forward to another year of partnerships.

Launch of Boundless Enthusiasm

It was a pleasure to host the launch of Boundless Canberra and the Short Video competition for schools 'Boundless Enthusiasm'. Special guests included Minister Joy Burch and the Directors General of the Education and Training Directorate and the Community Services Directorate.

Hats and Gloves High Tea

Congratulations to the Hats and Gloves Committee for a very successful event held at the Australian National Gallery. Thank you on behalf of the Cranleigh School Community.

Grandparents and Special Friends Day

Our students loved sharing time in the classroom with family and friends. This was another great opportunity to strengthen our home/school partnerships.

Adventure Day Camp at Birrigai

Despite the change in weather, our senior students were able to enjoy a day of fun and challenges offered at Birrigai last week.

Pyjama Day

Staff and students are preparing for the start of a warm, safe and happy holiday. See you again on Monday 22nd July!

Creating Together Day

The students made the most of our creating together day. They produced a great variety of art work that will be for sale at our art show on 18-20 October. See you there.

Telstra Tower Art Show

We are very proud to be involved in the fabulous Canberra Centenary project with Telstra and our colleagues from the specialist schools in the ACT. The students' artwork is on display in the Telstra Tower until the end of the year.

Our Art Show a great success

Congratulations and thank you to everyone who made this year's art show a huge success. We raised money to enhance our music program for students in 2014. A special thank you to Anne our art show cordinator and to Robyn Archer for opening the show.

Children's Week Awards

Congratulations to Eva, Peter and Mick who won awards for the wonderful work they do to support the students at Cranleigh School.

Our visit to Mogo Zoo

Thanks to Hall Rotary a group of students and many parent volunteers spent a fantastic day at the Mogo Zoo. We loved the animals, eating ice creams and leaving at the end of the day with a toy gorilla.

Proud winners of Chief Minister's Reading Challenge

Thank you to Ethan and Harry for representing Cranleigh at the recent Chief Minister's Reading Challenge Awards Ceremony. Congratulations to all students for participating and enjoying books and stories in a number of creative ways.

End of Year Celebrations

Congratulations to our Year 6 graduating students. Thank you to all the people who have made 2013 a successful year at Cranleigh. Wishing you all a safe and happy holiday. Students start back Tuesday 4 February.

School Board Election 2014

Parent School Board position - nominations are open 3 February 2014 until 17 February 2014. Enquiries to the front office.

Welcome back

Welcome back to returning students and new students and their families. We are looking forward to another wonderful year of learning, growing and achieving together at Cranleigh.

Community Service Students

We are so pleased to reconnect with Radford College and Belconnen High School and welcome this semester's community service students to the school. Our students look forward to interacting with them each week.

Music Program

Thank you to all those who supported us with our fundraising in 2013. Our students are now enjoying sessions with our music therapist Julie Wright.

40th Anniversary Disco

The family disco was a great way to kick off our 40th birthday celebrations. Thank you to our P&C for organising this fun night.

Farm Day

We had a lot of fun with farm day activities and raised $220 for the 'Buy a Bale' scheme.

NDIS

The National Disability Insurance Scheme and Early Childhood Intervention Programs in the ACT.

Happy Easter

Wishing you all a happy Easter and safe and enjoyable holiday. We raised $722 in our Easter raffle. See you back on 28 April.

Happy Easter

Wishing you all a happy Easter and safe and enjoyable holiday. We raised $722 in our Easter raffle. Thank you for your support. See you back on 28 April.

New Principal

Cranleigh School welcomes Greg Wagg to the role of Principal. We look forward to teaching him all about our wonderful school.

2CC presentation

Mark Parton from radio 2CC presented a cheque for $1000 last week. We were the winners of the July My School Bonus Promotion.

2014 Cranleigh-Capital Chemist Artshow

Entries are now open for this year's artshow. We are looking forward to seeing everyone's work. Please see the artshow page or contact the school for details.

Cranleigh-Capital Chemist Artshow

See this and many other fabulous artworks on Friday 17 Oct 7-9pm, Saturday 18 Oct 10-4 and Sunday 19 Oct 10-12.30 at Cranleigh School.

40th Anniversary celebration

Our Director-General, Diane Joseph, cutting the anniversary cake with Dylan. We had a wonderful celebration.

Merry Christmas

Wishing everyone a very happy Christmas and safe and enjoyable holiday.

Board Election

Nominations for the 2 vacancies for P&C positions on the school board will open on 2 February 2015.

2015 Artshow

Planning is under way for the 2015 Artshow which is to be held 16-18 October. Our artists are working on the raffle prizes.

New Deck Area

The deck area outside our new classrooms will be made into a dynamic multi sensory environment.

School holidays

School holidays are from 6 to 20 July, we hope you have a restful break. BCS are running a holiday program at Cranleigh School during that time. Their contact is 6264 0224.

Disco

On Friday 26 June, a hardworking team from the P&C arranged a disco. We all enjoyed lots of dancing, cake and face painting.

Jake Coppinger on ABC News (08/03/2014)

CSIRO Discovery celebrates Canberra’s local heroes

Jake Coppinger, Year 11, created an invention in 2013 that earned him 3rd place in the BHP Billiton Science and Engineering Awards and will see him represent Australia at the Intel International Science and Engineering Fair in Los Angeles in May.

Jake developed the Swirlesque glove - a new and unique form of human-computer interaction. It recognises natural hand gestures and performs actions, communicating through smartphone apps.

Jake recently demonstrated the glove at the CSIRO Discovery centre where ABC News interviewed him for the following story which aired on the ABC Saturday evening 8 March 2014.

To view the ABC Swirleque report click here

NARRABUNDAH COLLEGE 50 YEAR REUNION

Reunion and celebration

Narrabundah High School / College 50 year 1961-2011 NARRABUNDAH COLLEGE 50 YEAR REUNION SATURDAY 29 OCTOBER 10 – 3pm.

10:00am Festivities begin in the Quad 10:30 – 11am 60s
Decade Events. 11:30 – 12pm
70s Decade Events. 12 – 12:30pm
Time Capsule Presentation and Speeches. 12 – 2:00pm
Food stalls and barbecue. 12:30 – 1pm
80s Decade Events. 1:30 – 3pm
Performance by current students in Hawk Theatre.
1:30 – 2pm 90s Decade Events. 2:30 – 3pm 00s Events.

NB – For each decade event there will be speeches, cake cutting and tree planting. DURING THE DAY

Music (past and current students)

Second hand book shop

Rock climbing

Tours

Classrooms set up for each decade

Student presentations and performances

Classrooms to visit

Debating

Photo competition

Memorabilia stand

International Young Physics Tournament

Consequent to their success at the Australian Physics Tournament, two of our year 12 students

David Kim and

Tony Zhang

are heading for the International Physics Tournament to Bad Saulgau, Germany from July 20 – 29, 2012 (IYPT).

Australian Student Prize

Joyce Xu from Narrabundah College is a recipient of a 2011 Australian Student Prize

Congratulations to the ANU Douse Quarter-Finalists

Congratulations to our Narrabundah Students who made it through the Quarter-Finals of the ANU Douse

Team 1 - Max Cass, Nicholas Bonyhady, Owen James

Team 2 - Alex Unikovski, Sophie Corea, Grace Dickinson

Team 7 - Callum McCrow, Aidan Zellner, Angus Gruen

Info Evening for parents “What’s the ATAR?”

AST

ATAR

Pathways

Congratulations to our Year 12 debating Team

Max Cass, Owen James and Nick Bonyhady who won the ANU Douse semi-finals and will now proceed to the finals to be held on Tuesday 21 August

AST Questions

AST Short Response Questions

Narrabundah College wins Dowse Debating Competition 2012

CONGRATULATIONS TO Nick Bonyhady, Max Cass and Owen James who defeated the Boys’ Grammar Team in the Grand Final of the Dowse Debating Competition on Tuesday August 28.

Owen James won the Wood Medal for the Best Speaker in the Grand Final.

Nick Bonyhady was awarded the Barnsley Shield for the best speaker for the whole comp with Owen James runner-up and Grace Dickinson in third place for this Shield.

Congratulations too to all students who took part in this competition.

We would like to acknowledge Fiona Arthur’s significant contribution in organising our students for this debating competition.