As hectic as this term has been, it is hard to believe we have come to the end of it. The spectacular weather Melbourne has put on for us has ensured we have a festive end to the term, eating outside and enjoying the beauty and serenity of the garden.

Our theme this week was Pesach (Passover) cooking and most of the recipes we created reflect that. We don’t use nuts in the kitchen, so there are a variety of seeds in the recipes. If you don’t eat kitniyot over Passover, simply substitute for whatever nuts you like.

We have some gorgeous rhubarb growing in tangles in the garden and we paired that with some autumn plums and crystallised ginger for a beautiful oven roasted fruit dish which we served with natural yoghurt, sweetened and flavoured with vanilla, and a delicious matza granola.  The matza granola keeps well stored in a jar and makes a wonderful gift for your children to make to give to family and friends over the holidays.

We also made chocolate macaroons, which can be adapted to any flavour you like. One excellent alternative is to use grated chocolate instead of cocoa to get a speckled look to the macaroons.

On the savoury side we made a fabulous quinoa salad using pomegranates harvested from our garden along with lots of seeds toasted in tamari and some wonderfully fresh herbs from the garden.

After the delight of the students using the spiraliser last week to make zoodles, I pulled it out again and this time gave them sweet potatoes to make ‘swoodles’ which they flavoured with a heady baharat spice mix and olive oil and roasted to make crispy baked sweet potato fries. Armed with an array of spices, this group also made spiced chickpeas which are a fantastic addition to any salads or a great topper for hummus.

This is my final week teaching as I go on maternity leave next term. The last few years in the Scopus Kitchen Garden have been amazing and I cherish the time I have spent here. It has honestly been a privilege and a pleasure and most days I left Scopus thinking I had the best job in the world.  As well as teaching so many incredible kids, I too have learnt so much. I want to thank all the teachers and the students as well as the many beautiful volunteers who have schlepped and cooked and cleaned and helped and hopefully loved every minute. The Kitchen Garden program is about so much more than just the food. I am looking forward to watching its continued growth as Georgia Borowski takes over next term.

Wishing all a wonderful and restful school holidays and a Chag Sameach,




Chocolate Macaroons


3 egg whites
150g caster sugar
180g desiccated coconut
3 tablespoons cocoa powder


Preheat oven to 150C.

Beat egg whites until stiff.

Add the sugar slowly and beat until stiff.

Stir in coconut and cocoa with a spoon.

Drop spoonfuls of mixture onto lined baking trays and bake for 15-20 minutes.


Matza Granola


6 sheets of matza, broken into small pieces (approx. 2cm)
1/2 cup shredded coconut
¾ cup pumpkin seeds
1/3 cup rice bran oil
½ cup honey
¼ teaspoon of fine salt
1½ teaspoons of cinnamon
½ cup dried cranberries
½ cup dried apricots, chopped


Preheat the oven to 180C.

Combine the matza, coconut and pumpkin seeds and cinnamon in a large bowl.

Meanwhile, stir the oil, honey and salt in a saucepan over medium heat until melted and combined.

Pour the honey mixture into the matza mixture and toss until is all combined evenly.

Place the mixture on a lined baking tray and bake for 15-20 minutes, turning a couple of times to prevent anything burning.

Chop the apricots and clean up.

Take the mixture out. Add the apricots and cranberries and bake again for 5 minutes.
Serve with yoghurt and rhubarb.


Baked Plums & Rhubarb with Vanilla Yoghurt


1 bunch rhubarb, trimmed and chopped
7 plums, pitted and chopped
2 tablespoons brown/rapadura/coconut sugar
1 piece of crystallised ginger, finely chopped
3 tablespoons water

3 tablespoons caster sugar
1 vanilla pod, halved lengthways (or 2 teaspoons of vanilla extract)
500 ml natural yoghurt


Plum & Rhubarb

Preheat the oven to 180C.

Place tthe rhubarb, plums, ginger, sugar and water in a non stick oven tray or pot and toss to combine.

Roast for 40 minutes, turning occasionally.


Meanwhile, scrape the seeds from the vanilla pod and mix these into the yoghurt with the sugar.

Serve the warm rhubarb topped with matzah granola and a dollop of vanilla yoghurt.


Herby Quinoa Salad with Crunchy Seeds


2 cups of quinoa, cooked and cooled
½ a cup of pomegranate seeds
1/2 cup pumpkin seeds
1/3 cup sunflower seeds
2 tablespoons of sesame seeds
1 teaspoon of oil
2 teaspoons of tamari
1 cup of mint leaves, finely chopped
1 cup parsley, finely chopped


¼ cup olive oil
1 teaspoon Maldon salt
3 tablespoons apple cider vinegar
1 tablespoon white vinegar
2 teaspoons dijon mustard
1 teaspoon maple syrup


Whisk together dressing ingredients.

In a frying pan, toast the pumpkin seeds, sunflower seeds, sesame seeds, oil and tamari until golden. Place on a plate and set aside to cool.

Combine other ingredients in a large bowl, add the seeds, pour over dressing and mix to combine.



Crispy Spiced Sweet Potato Fries


3 sweet potato, peeled and spiralised
3 tablespoons olive oil
2 teaspoons baharat
1 heaped teaspoon maldon salt


Preheat the oven to 180C.

In a large bowl, mix together the oil, baharat and salt. Add the spiralised sweet potato and toss well to coat evenly.

Line 3 baking trays with baking paper and spread the sweet potato mixture out among the three trays.

Bake for about 30 minutes until crispy and golden.


Spiced Chickpeas


1 can chickpeas, rinsed and drained
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
1 teaspoon Maldon salt
1 tablespoon olive oil


Mix together all the ingredients until the chickpeas are well coated.

Heat a on stick fry pan to high heat and cook the chickpeas for about 10 minutes or until crispy, stirring occasionally. Alternatively roast the chickpeas in the oven for on 170C for 20-30 minutes.