Stephanie Alexander Kitchen Garden (SAKG)

The Stephanie Alexander Kitchen Garden Program offers students from Years 3 – 7 the opportunity for hands on learning.  Students have Garden and Kitchen Lessons that involve teams of students working together:

  • planting and harvesting in the garden and
  • preparing food they have grown in the kitchen and eating the end product

By the time students finish Year 7 it is expected they will be confident in garden and kitchen work areas, safe users of garden tools and kitchen implements and can work effectively in a team.

The fundamental philosophy underpinning the Stephanie Alexander Kitchen Garden Program is that by setting good examples and engaging children’s curiosity, as well as their energy and their taste buds, we can provide positive and memorable food experiences that will form the basis of positive lifelong eating habits.

By embracing Stephanie’s philosophies we can provide a unique opportunity that encourages children to make the right choices for life.  Small hands competently chop, mix, roll, shape, bake and stir.  Children serve their food with pride and sit down to eat at the table they have laid beautifully and decorated with flowers from the garden.  Here we learn ordinary life skills that can make a big difference.




Aloo Gobi

Ancient Egyptian sun bread

Baked Parmesan Carrot Fries with Chilli Mayo Dip

Baked Rosemary Beet Chips

Baked Spring Rolls

Basic Egg Noodles

Basic Pasta - Linguine

Basic Pizza Dough

Basic Bread Rolls

Basil Pesto

Beef and sweet potato burgers

Beetroot Ravioli

Beetroot Raita

Beetroot Roasted with Orange Dressing

Berbere Lentils

Braised capsicum, onion and tomato with bay leaves and thyme

Broad Bean Hummus

Broccoli, chilli and Lemon Sauce

Broccoli and cauliflower Fritters

Broccoli Slaw

Broccoli stirfry with honey soy dressing

Broccoli thoran

Brown rice, celery and orange salad

Bruschetta Two Ways - Summer

Brushetta with broadbeans, parmesan and herbs

Buffalo broccoli wings

Carrot and beetroot salad

Carrot and Coriander Dip

Carrot, zucchini & ricotta muffins

Cauliflower Pizza

Cauliflower, Pumpkin and potato curry

Cauliflower Rebozada

Cauliflower soup

Cheese & Olive Empanadillas

Cheese & Pepperoni stuffed pretzels

Cheese Straws with Parmesan and Rosemary

Chicken Teriyaki

Chickpea celery salad

Chickpea Vegetarian sausage scrolls

Chilli non carne

Chinese Five Spice Plum Sauce

Chinese Greens Stir-Fried with Soy Sauce &Ginger

Chinese Vegetable Dumplings

Chong you bing (Spring onion pancakes)

Coconut Rice

Coconut and lemongrass soup

Coleslaw of the Imagination

Creamy Thai spinach soup


Dipping Sauce


Easy oven baked Frittata

Eggplant Chips

Eggplant Parmigiana



Fresh herb fougasse

Fried rice lettuce cups

German Cabbage and Potatoes

Gluten free lemon & herb Tabbhouleh

Gomen Wat

Greek potatoes

Greek Salad

Greek tiganites

Greek vegetarian meatballs

Green spicy coleslaw

Grilled eggplant with garlic & herbs

Hawaiian pizza

Hokkien Noodles

Herbal tea

Herb bread in Flowerpots

Herb pilaf

Homemade Mac and cheese bites

Indian fried Cabbage


Kale and Silverbeet Mallung

Kale Pakora



Make a Simple Pasta Sauce

Manakish Zaatar

Margherita Pizza

Mexican green rice

Mie Goreng

Mini Olive and Fetta muffins

Moroccan Couscous

Moroccan Tasty Dip

Moroccan Zebra Flatbread

Moroccan Zucchini salad

Naan Bread

Nasturtium Chips

Nasturtium Summer Rolls

Neeps and Tatties

Nonna Marias lemon and rosemary risotto

Onigiri Japanese Rice Balls

Onion bhaji

Oven-Baked Spring Rolls

Pasta Dough

Patatas Bravas

Persian-Spiced Barley and Mandarin Salad

Pizza Dough

Pizza tartlets

Polenta corn chips

Potato Pancake

Potato and Rosemary Pizza

Potato, leek and chive soup

Pumpkin burgers

Pumpkin Curry

Pumpkin Feta Pinwheels

Pumpkin scones

Pumpkin Soup

Pumpkin Wontons

Red Capsicum and Bok Choy stirfry

Roasted grape and ricotta crostini

Roasted pumpkin seeds

Rosemary grissini dough


Salt Bush Chips


Scotch broth

Simple chow mein

Simple salsa


Spanakopita Triangles

Spicy pumpkin soup

Spinach and Cheese Chapattis

Spinach and Fetta pinwheels

Spinach & Potato Curry

Spinach Raita

Spinach silverbeet pilaf

Spring Greens Pesto

Soft taco shells

Sticky five spice fig and barley salad

Stinging nettle infusion

Stuffed Nasurtium flowers

Stuffed vine leaves


Sushi Balls (Temarizushi) - Halloween Style

Sweet potato and zucchini fritters

Tomato & Basil Sauce

Tomato and Basil soup

Tomato chilli Jam

Tomato and garlic sauce

Turkish lentil soup

Two Asian dipping sauce

Vegan butter Chicken cauliflower

Vegetable Gyoza

Vegetable Samosas

Vegetarian Haggis

Vegetarian Pizza scrolls

Vegetarian stuffed Capsicums

Vietnamese rice paper rolls

Veggie Croquettes

Waldorf Salad

Warrigal Greens and Ricotta Fritters

White Bean Dip with Rosemary Olive Oil

Yoghurt crusted whole Cauliflower

Zucchini Fritters

Zucchini Rosti with horseradish sourcream

Zucchini Slice



















Stephanie Alexander Kitchen Garden Foundation