SAKGP logo.jpg


Viewbank Primary School is proud to have been part of the Stephanie Alexander Kitchen Program since 2015.

The SAKGP aims to teach Australian children positive food habits through fun, hands-on learning as they grow, harvest, prepare and share delicious and healthy food. This program is an integral part of our school as it allows for parents, volunteers, students and teachers to work together in order to create a more sustainable future in the form of pleasurable, food education.


Viewbank Primary School delivers regular kitchen and garden classes to Year 3 and 4 students. These students spend structured time in a productive veggie garden and home-style kitchen as part of their everyday school experience. Our Kitchen and Garden Specialists deliver lessons in which children work in small groups with adult supervision. During this time, they learn skills that will last them a lifetime and discover just how much fun it is to grow and cook their own seasonal vegetables and fruits.

The program is scheduled on Tuesdays and Wednesdays. Of course, volunteers are essential to the success of the program, so we are always looking for anybody willing to work with a small group, in the kitchen or garden. You do not need to be a ‘masterchef’ or have a green thumb! Enthusiasm is the only requirement. If you are interested in volunteering, please complete the Volunteer Information form and return it to the school office. Once you have completed the form please book in to volunteer via one of the program staff.

* A free ‘Working with Children’ Check is required for all volunteers and this can be organized through your local post office or online at

Donations are needed for garden decorations. Items such as wooden spoons, plastic plates, forks spoons, items for scarecrow building (stakes, hay, socks, buttons, stakes), black plastic etc.

Volunteers are also needed to help tend to our chickens. Please contact Dani our garden specialist to join the chicken roster.

2019 Kitchen and Garden Timetable (click to download)

Program Staff

  • Chris Andreou – Kitchen Specialist

  • Dani King – Garden Specialist

  • Paige Deery – Program Coordinator (Year 3)

  • Meredith Collins – Program Coordinator (Year 4)

  • Year 3 & 4 Classroom Teachers

If you would like more information about the program please visit Kitchen Garden Foundation or contact your class teacher..

SAKGP Volunteer Information

Recipe Archive


Grade 3

Grade 4

Week 1 & 2 Vietnamese Rice Paper Rolls Chickpea & Lentil Burgers, Tomato Sauce, Tomato & Herb Quinoa Salad
Week 3 & 4 Chargrilled eggplant with mozzarella & pesto (homemade seed pesto), Hummus, Greek Salad and Wheat Tortillas Tagine with Dates & Honey, Pumpkin & Honey Bread, Spicy Couscous, Pumpkin Stir-Fry with Honey Soy Dressing
Week 5 & 6 Poached Pears, Indian Flatbread, Tomato & Basil Soup and Tabbouleh Eggplant Curry, Pita stuffed with spiced potato & herbs, Dukkah and Salad of the Imagination
Week 7 & 8 Warm Beetroot & Herb Salad, Linguine, Tomato & Basil Pizza Roasted Spiced Cauliflower, Vegetable Samosas and Spiced Potatoes & Seasonal Greens


Grade 3

Grade 4

Week 3 & 4 Leafy Salad, Potato & Rosemary Pizza and Linguine with Garlic & Herb Sauce Vegetable Gyoza, Changs Noodle Salad, Silverbeet Potato & Tomato Curry and Chinese Greens Stirfry with Soy Sauce & Ginger
Week 5 & 6 Indian Flatbread, Chickpea & Cauliflower Masala, Sweet Potato Rosti and Silverbeet, Chickpea & Currant Salad Leafy Salad, Potato & Rosemary Pizza and Linguine with Garlic & Herb Sauce
Week 7 & 8 Asian Coleslaw, Roti, Mie Goreng and Pear Crumble Spicy Red Lentil Soup, Roti, Yoghurt & Sesame Salad and Asian Salad with Roasted Rice
Week 9 & 10 Fried Rice, Korma Curry, Roti Bread and Asian Salad with Roasted Rice Pumpkin Silverbeet & Feta Couscous Salad, Fried Rice, Mie Goreng and Pumpkin Capsicum & Coconut Soup


Grade 3

Grade 4

Week 1 & 2 Basic Bread, Orecchiette, Broccoli, Chilli & Lemon Sauce, Spicy Pumpkin Soup and Seasonal Salad Pumpkin Burgers, Tabbouleh, Patatas Bravas and Fruit Scrolls
Week 3 & 4 Broccoli & Cauliflower Fritters, Basic Bread, Red Lentil, Tomato & Pumpkin Curry and Potato Salad Chargrilled eggplant with mozzarella & pesto (homemade seed pesto), Hummus, Greek Salad and Wheat Tortillas
Week 5 & 6 Basic Bread, Vegetable Biryani, Silverbeet, Potato & Tomato Curry and Puff Psstry triangles with Lemon Curd Broccoli & Cauliflower Fritters, Basic Bread, Lemon Curd and Potato, Leek & Chive Soup
Week 7 & 8 Basic Bread & Herb Butter, Salad of the imagination, Asparagus Quiche and Gnocchi with Butter Sage Sauce Vegetable Biryani,Basic Bread, Veggie Curry and Apple, Cranberry & Seed Salad


Grade 3

Grade 4

Week 1 & 2 Garlic Pizza, Spinach & Ricotta Baked Gnocchi, Chickpea Soup and Coleslaw Basic Bread Rolls, Sweet Potato & Apple Quinoa Salad, Pancakes and Asparagus Quiche
Week 3 & 4 Apple & Rhubarb Crumble, Mexican Beans with Roasted Sweet Potato or Pumpkin, Fennel & Silverbeet, Herb Pilaf and Quesadillas with Gucamole