General News
30 July, 2026
School was cooking with culture in class
A special menu was developed for the school’s Stephanie Alexander Kitchen Garden Foundation cooking program, incorporating ingredients such as Saltbush, Spicy Bush Tomatoes, Quandong, Strawberry Gum, Kakadu Plum and Davidson Plum.
STUDENTS from St Arnaud Primary School were immersed in Australian history in culture as they celebrated 50 years of NAIDOC week.
Native cooking was the focus of the school’s education on NAIDOC, with students learning about and cooking with new ingredients.
A special menu was developed for the school’s Stephanie Alexander Kitchen Garden Foundation cooking program, incorporating ingredients such as Saltbush, Spicy Bush Tomatoes, Quandong, Strawberry Gum, Kakadu Plum and Davidson Plum.
The Prep, Year 1 and Year 2 classes then enjoyed lighting the firepit and spending time in the beautiful winter sunshine.
Staff said the school’s Green Team were excited to add a number of indigenous plants to the vegetable gardens including Finger Lime, Atherton Raspberry, Lilly Pilly, and Cinnamon Myrtle.
“We are grateful to live, learn and play on the magnificent land of the Dja Dja Warrung,” principal Melissa Mitchell said.
The Stephanie Alexander Kitchen Garden Foundation is a school based and curriculum-linked framework which aims to generate learning, wellbeing and sustainability benefits for children and young people across Australia.
Read More: St Arnaud