Kitchen Garden

-    Salsa    Potato Salad   ANZAC Biscuits  Tomato & Basil Tart   Apple Crumble

Junior School Culinary Journey  - click here to explore our Prep and Grade 1's cooking experiences

Students, parents, community members and staff work together to maintain a viable Kitchen Garden. 
We transform the produce into delicious, healthy snacks for the Toora Primary School Community. 
Excess produce is sold off to fund new planting - seeds and seedlings, fertilisers and nutrients. 

Students work to establish new plants including fruit trees and herbs, as well as oversee the vegetable garden.

Students from Grades P-3 have been cooking up a storm using produce from our School Kitchen Garden. 
Students have been immersed in taste sensations of produce they can readily grow and create in their own back yards while developing the values of healthy eating and celebrating the joy of freshly grown food. 
Dishes include: Salsa, Potato Salad, tomato & basil tart, corn fritters. 
Recipes, photos and weekly garden reports are uploaded to our school website on a regular basis for access at home by students and families.  All produce is sourced from our Kitchen Garden where students have weekly input into the planting, nurturing and harvesting of vegetables under the guidance of local Horticulturalist Ari Bos. 

Our long awaited chickens arrived on the 21st of May.  
Our newly completed "Five Star Hen House" is now home to a Silky hen and her three chicks and 2 other hens.
With the addition of hens our Kitchen Garden project is further enhanced providing eggs and an outlet for food scraps and vegie garden refuse.

To complement our Kitchen Garden project we are in the planning stages of developing a “Learning Stone and Fire Pit” area with the emphasis being on
 outdoor cooking and embracing the Koori culture and traditions to develop a deeper understanding of our Indigenous connection to the land.

22nd May  - Today we planted garlic bulbs and we planted cabbages.  We watered them in twice.  By Jaxon, Tamara and Arie
April 17th  -  We picked tomatoes today, for the cooks tomorrow. We dug in compost and put soil back over and planted cabbages and silverbeet. by Michael, Isaac and Arie.
March 20th - Today we picked 10 ears of sweet corn, and peeled them for the cooks to make corn fritters.  Then we pulled out those plants and put them into the compost bin.  We then dug in some blood and bone and planted seed of Snow Peas and watered them in well.  By Lexi, Ruby, Lilly and Arie

March 6th  - We pulled up some of the sweet corn to make room for some snow peas.  We tasted some tomatoes and corn to make sure they were OK.  by Makayla, Xavier and Arie
February 21st -  We dug some potatoes for the cooks to make potato salad. We planted snow-peas and lettuce and we watered them in.      By Lana, Sophie, Lachie & Arie.
December 20th  -  We took out the Silver-beet and the last of the peas.  We put blood and bone down then planted sweet corn seeds and watered them in.  Then we watered everything.  We then went and watered the sunflowers.  By Ebony J, Mitchell and Arie

December 13th   -  In the garden today we fertilised the garden with blood and bone fertiliser and we watered it in.  We picked the garlic bulb from the herb bed.  We tasted some different types of herbs such as Marjoram and Thyme.  We learnt that you should plant garlic on the shortest day of the year and harvest it on or around the longest day of the year.  By Rochelle, Shelbie and Arie

 December 6th   -  We pulled up some carrots and planted some sweet corn seeds and watered them in.  We also transplanted some tomato seedlings.  We planted sunflowers and fed them with some blood & bone.  by Sophie, Blake and Arie

ANZAC Biscuits


1 cup rolled oats
1/2 cup coconut
1 teaspoon salt
1 cup plain flour
1/2 cup brown sugar

125 grams butter
2 tablespoons golden syrup
1 tablespoon boiling water
1/2 teaspoon baking soda



Combine oats, sifted flour, sugar and coconut in large bowl.  
In a saucepan gently melt the butter then add the golden syrup and heat, stirring until thoroughly combined. Put the baking soda in a cup or small bowl then pour in the boiling tablespoon of water.

Pour this foaming mixture into the warm butter/golden syrup mixture and stir to incorporate - it will foam up. Now gradually add the wet mixture to the dry ingredients, stirring well.

Place rounded teaspoons of mixture 5cm apart onto lightly greased oven trays; bake in a moderately slow oven for about 20 mins or until biscuits feel slightly firm.  Use spatula to loosen biscuits on trays, cool on trays.   Makes approx 25.

Bake at 175 degrees C for approx 20 mins.



Chop Spring Onion, tomatoes and basil mix with some lemon juice and olive oil - serve with toasted squares or crackers.

Potato Salad 
Peel & chop potatoes - place them into boiling water and simmer till cooked.  Chop chives and mint very finely.  Once potatoes are cooked dice into small pieces - mix a small amount of butter or mayonnaise carefully into potatoes, add chopped herbs to taste.

Tomato and Basil Tarts

Preheat oven to 200 degrees.

Tear basil into small pieces. As small as a lady bird.
Chop cherry tomatoes into 6 pieces.
Place in bowl with basil and a good slurp of olive oil.
Season with salt and pepper to taste.
Cut filo pastry into 2 pieces.
Lay on baking paper then on tray.
Load pastry with tomato mixture.
Crumble feta cheese on top.
Another slurp of oil on top of mixture.
Bake until pastry puffs around edge and is a light golden brown.
Slice and tumble basil leaves on top.

      Apple Crumble
4 or 5 large Granny Smith Apples
4 tbsp plain flour
2 tbsp brown sugar
1 tbsp white sugar
1/4 cup cold water
juice 1 lemon
100g butter
handful of oats
handful of shredded coconut

Pre-heat oven to 200g
Peel and quarter the apples. Remove the cores and slice thinly into a large pan.
Sprinkle with white sugar, lemon juice and water. Simmer till apples have fallen (tender).
Put flour, brown sugar and oats into a large bowl.  Rub in butter until it looks like lumps of bread crumbs.  Add in oats and coconut.  Stir gently to mix.
Put apples into an oven proof dish and top with crumble mix and bake for approx 30 minutes until golden brown.

Volunteer Mrs Coral Raby with Club Activities group making Apple Crumble

This site is a Toora School Community Project ~ 2017
Please feel free to browse through our website & email with any concerns or questions:

email.gif (838 bytes)