Kitchen Garden Program
Aspendale Garden’s curriculum ensures our students acquire skills that will serve them now and for years to come. This year Years 2, 3 4 & 5 students will participate in our Stephanie Alexander Kitchen and Garden Program. Our kitchen and qualified garden specialists provide an outstanding cooking and gardening program and our students love it!
The students spend time in the garden planting, maintaining and harvesting the fruits of their labour, and spend time in the kitchen cooking cuisines from countries around the world whilst gaining insight into different cultures. Table etiquette, developing their palate and honing their dining conversational skills are also part of this brilliant program.
Menus are based on the seasonal vegetables grown in our organic garden. Students from all year levels enjoy, and are encouraged to help or just spend time in our huge vegetable garden during lunch time.
Our garden has recently been enhanced by the addition of a breeding aviary for endangered Australian birds which is a huge hit with the students. Students assist in feeding and caring for our birds.
2025 Term 2 Recipes from the Kitchen
ANZAC Biscuits Basic Fettucine Dough Basic Spaghetti Dough Creamy Pumpkin Fettuccine Creamy Pumpkin Pasta Sauce Lemon Herb Parmesan Pasta Sauce Lemon Herb Parmesan Spaghetti Orange & Rhubarb Cake Radish & Corn Salad Radish, Apple & Carrot Salad
2025 Term 1 Recipes from the Kitchen
Apricot Cake with Rosewater & Cardamom Cheesy Zucchini Toasties Corn & Cucumber Salad Creamy Pesto Pasta Cucumber, Corn & Chickpea Salad Cucumber & Potato Salad Herb Butter Bath Scones Hot Cross Buns Jam Tarts Lemon & Basil Shortbread Mexican Chopped Salad Potato Nachos Potato Tartlets Rhubarb & Sultana Drop Scones Roasted Potato & Carrot Salad with Lemon Dressing Tomato & Basil Quiche Tomato Basil Rice Zucchini, Corn & Black Bean Rice Zucchini, Tomato & Basil Couscous
2024 Term 4 Recipes from the Kitchen
Apple Cake (Year 2) Apple Choc Chip Cake Broccoli & Cauliflower Cheese Bake Broccoli & Silverbeet Fritters Cauliflower & Parmesan Pasta Cheesy Carrot Toasties (Year 2) Coleslaw Creamy Broccoli Rice (Year 2) Cucumber Carrot Salad Green Cheese Toasties Popcorn Cauliflower Pumpkin Cheese Pastry Pumpkin & Silverbeet Rice Raspberry Jam Coconut Slice Rhubarb & White Chocolate Drop Scones
2024 Term 3 Recipes from the Kitchen
Baked Thai Spring Rolls Broccoli & Corn Frittata Butter Cookies Carrot Yogurt Dip with Pita Chips Choc Chip Cookies Garlic Parmesan Roasted Broccoli Green Salad Lemon, Olive Oil & Rhubarb Crumble Cake Lemon, Rocket & Peas Risotto Mexican Chopped Salad Mexican Cinnamon Cookies Orange & Fennel Salad Roasted Vegetables with Apple Salad with Lemon Herb Dressing Steamed Rice Sticky Date Pudding Sweet Potato Scones Thai Salad with Sweet Chilli Dressing Thai Vegetable Curry Tortillas Vegetable Patties Vegetable Soup