This week we celebrated the beginning of the end of the year, the glorious weather and the abundance of produce from the garden with a celebratory pizza party outside. We made two types of pizza, garlic bread, two gorgeous green salads and brookies (a decadent hybrid of brownies and cookies) all of which were thoroughly enjoyed by the students and volunteers.

As we get deeper into Term 4 and closer to the end of the year, I have been reflecting on the year that has been and I am in awe of how much the kids have learnt and cooked and developed their skills. They have been risk takers, trying new things; collaborators, working in groups to produce beautiful food and also to set the tables and clean the kitchen; and also inquirers, constantly asking questions and furthering their knowledge in so many different areas.

The pizza dough we made in class is a great one to bear in mind for school holidays as it can be used for pizza, calzone, focaccia and breads. The salad dressing on the rainbow salad is also a great one to use to introduce kids to eating salad as it has a mellow sweetness and low acidity.



Pizza Dough

We are preparing this pizza backwards. You will be rolling out the (pre-prepared) dough, preparing the topping and then making the dough ready for the next class.


375g plain white flour

375g strong white flour

2½ level teaspoons of fine sea salt

1½ teaspoons of instant dried yeast

1½ tablespoons of olive oil, plus a little extra


Put the two flours into the bowl of the stand mixer with the salt and yeast. Mix well using the dough hook.

Add the oil and 500ml warm water and mix to a rough dough. Knead for 5–10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread or pizza base this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.

Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover with a tea towel or cling film and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two – or if using the next day, wrap bowl in cling film and put straight into the fridge to prove slowly.

When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with your outstretched fingers until it collapses to its former size. It’s now ready to be shaped to your will.


Margarita Pizza

Top dough with tomato passata

Slices of mozzarella or grated mozzarella

Fresh basil

Grated parmesan

Bake for 15-20 minutes or until crisp and golden.


Pizza with Warrigal Greens, Garlic & Herbs


80g warrigal greens, leaves only

8 silverbeet or spinach leaves, finely chopped

¼ cup oil

1 clove garlic, crushed

100g mozzarella

1 teaspoon chopped rosemary

1 teaspoon chopped oregano

1 tablespoon chopped parsley

30g parmesan, grated



Blanch the warrigal greens in boiling water for 3-4 minutes. Drain and run under cold water. Drain again and squeeze out excess water. Chop finely.

Heat oil in a fry pan, add garlic and cook for 1 minute until fragrant. Add chopped greens and silverbeet and sauté until wilted.

Scatter greens over pizza dough. Top with mozzarella, herbs and parmesan. Add a little salt and pepper and then drizzle with a little bit more olive oil.

Bake for 15-20 minutes or until crisp and golden.


Garlic Bread


2 baguettes

150g butter softened

3 cloves of garlic, crushed

1 tablespoon finely chopped parsley



Preheat the oven to 180C.

Cut baguette into 2cm slices- be careful not to cut all the way through

On a plate, mash the butter, garlic and parsley with a fork until soft.

Spread slices (on both sides) with butter mixture.

Wrap bread in foil.

Bake for 10 minutes then unwrap and bake for an extra 5 minutes to crisp.


Green Salad


1 cos lettuce, shredded

2 Lebanese cucumbers, cut into spears

2 sprigs of dill, chopped

½ bunch coriander, leaves chopped

¼ bunch parsley, leaves chopped

1 avocado, cubed


juice of a large lemon

2 tablespoon white balsamic

¼ cup olive oil

1 teaspoon Dijon mustard

1 spring onion, chopped

pinch of salt

½ teaspoon sugar



For dressing, place lemon juice in a small bowl. Add salt, sugar and spring onion and set aside for a few minutes. Add vinegar and mustard and gently whisk. Add olive oil and whisk until well combine. Taste and adjust if necessary.

Place all salad ingredients in a large bowl. Add dressing and toss to combine.





60g butter, chopped

375g dark chocolate, chopped

3 eggs, lightly whisked

1½ cups white sugar

½ cup plain flour

1/3 cup cocoa

1 teaspoon vanilla extract

pinch of salt

1 teaspoon baking powder


Preheat oven to 160C.

Line 2 baking trays with baking paper.

Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water).

Stir with a metal spoon until melted. Remove from heat.

Quickly stir in egg, sugar, flour, cocoa powder, baking powder, vanilla and salt until just combined.

Drop tablespoonfuls of mixture onto trays. Bake for 12-15 minutes or until just set.

Cool on trays.


Rainbow Salad


A bowl of mixed lettuce

Fresh herbs

Shredded or chopped vegetables

Edible flower petals



½ cup extra virgin olive oil

½ cup apple cider vinegar

1 teaspoon of balsamic vinegar

2 tablespoons of honey

½ cup mayonnaise

2 teaspoons of soy sauce

black pepper, to taste

1 teaspoon of Maldon salt

1 teaspoon of Dijon mustard



Place the salad ingredients in a bowl.

Bamix the dressing ingredients together.

Pour the dressing over the salad (you will not need all of it). Toss to combine.



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