The children from Years 3 and 4 had a great time in the kitchen learning about NAIDOC week and how Indigenous food can be used in food and recipes.

Wattle seed and rosemary were taste-tested and then used on damper once the ingredients had been combined, kneaded, and baked in the oven. All children took home a sample to share after they had learned about food safety and washing hands. We hope you enjoyed it. The teachers enjoyed it as well. If anyone is inspired to try it themselves and would like the recipe, please email me.

Our garden club crew did an awesome job, they weeded and watered the garden (at the same time!). The garden was thirsty and the students were amazing, not to mention multi skilled.

For more information or if you have a question, please email katherine.birch@cg.catholic.edu.au

The Garden Club