Our early Autumn harvest from the Bialik Garden was the inspiration for our Asian-themed Menu this week. As you can see in the photos above, our Harvest Table looked very impressive with an abundance of beautiful, fresh produce all harvested by the students from our Garden!

The Pak Choy was used in an Asian Greens Stir-Fry with Ginger and Soy and also in a delicious Vegetarian Fried Rice. Our zucchini were also used in the Fried Rice and in Vietnamese Rice Paper Rolls. A fresh Garden Salad with Citrus Vinegarette accompanied our mains with deliciously, crispy Roti. It is always so lovely to see the class come together after all their hard work to share & enjoy their dishes.

All recipes are available on our ‘Recipes’ link so please feel free to download a copy.

During Science Week, the Year 4 & 5 students explored the Science of Taste in the Kitchen. We discussed the 5 main tastes and how the taste of foods relates to their chemical make-up, but also depends on how they are combined and the effect of temperature whilst cooking.

Each group then cooked a recipe based on each of these 5 tastes:

Greek Stuffed Vegetables (Sweet)

Beetroot Borani – Persian Beetroot dip (Sour)

Rosemary Focaccia (Salty)

Vegetarian Samosa (Bitter)

Braised Pumpkin & Silverbeet in Miso (Umani)

These recipes showcased a wide range of tastes & flavours from around the world – Greece, Iran, Italy, India & Japan. When it came to sampling our dishes it was a healthy and exciting eating experience for all and it was so great to see so many students trying new flavour combinations for the very first time!