About Garden to Table

news

Comments

Trackbacks

Trackbacks:
Post has no trackbacks.

Here are some suggestions on how you can support Garden to Table this weekend by Feasting for the Future. 

  • Waihekeans can grab a coffee or a meal at Wai Kitchen or head to Cable Bay where they’ll be serving a special dish of rare seared beef from which all proceeds will go to GTT.
  • Start the day with breakfast or brunch at one of the many cafés involved in Feast for the Future including Café on Kohi, Richmond Road Café, Rosehip, St Heliers Bay Café & Bistro, Takapuna Beach Café, Teed St Larder, Toru, Pescado or Urban Café.
  • For something a little special The French Café, Merediths, O’Connell St Bistro or Clooney will take care of you.
  • A sweet treat and a good brew can be found at Little & Friday (Newmarket & Takapuna), Cool Food Café, Kokako Café, or any of The Store cafés (Takapuna, St Heliers or Britomart)
  • Get the best view in town and a great cocktail at The Sugar Club.
  • If you’re after a little spice head to Tasca for tapas or Ima for some Middle Eastern fare.
  • Go glam at The Langham Auckland – Eight and The Winery are supporting Feast for the Future.
  • For a night out in Britomart head into Ortolana and follow up your meal with a home-made jelly-tip ice cream and a glass of bubbles as Milse.
  • A good steak can be found at The Grill by Sean Connolly and Marvel Grill North Wharf
  • Go Vegan or vegetarian with a meal at Hectors at The Heritage – they’re putting on a special four course Feast for the Future menu.
  • For a bit of fun and a slider or two hit up Depot, or go Italian at SPQR.
  • Hit your local – Ponsonby Road Bistro or The Engine Room are always a hit.

Comments

Trackbacks

Trackbacks:
Post has no trackbacks.
As part of the celebrations for Wynyard Quarter's 2nd Birthday we are holding an open day at the Garden To Table site on 3 August from 11 am to 2 pm. This is a great chance for Garden to Table at Wynyard Quarter to tell people about the programme and we need your help to provide some produce, preserves or home baking for us to sell on the day. Funds raised from these sales will go towards Garden to Table at Wynyard Quarter.

How you can help:

You can help by donating some produce, baking or preserves for us to sell at the Open Day. Ideally this would be home baking and preserves making use of current seasonal produce. Preserves could include jams, marmalades, honey, pickles or chutneys. Donations of produce from the garden also most welcome. If we can get enough citrus fruit we will set up some juicers so children can squeeze their own fresh fruit juice.

To express your interest or to find out more information about our requirements please email Joanne Harland at joanne@gardentotable.org.nz

Comments

Trackbacks

Trackbacks:
Post has no trackbacks.

garden to table

Stephanie Alexander

Pleasurable food education:
skills for learning, skills for life

As the New Zealand affiliate to The Stephanie Alexander Kitchen Garden Foundation, Garden to Table is growing a food revolution from the ground up!

Garden to Table aims to change the way children approach and think about food. We hope that over the next few years Garden to Table will allow children across the country to enthusiastically get their hands dirty and learn how to grow, harvest, prepare and share fresh, seasonal food.

The fundamental philosophy that underpins the Stephanie Alexander Kitchen Garden Program and therefore Garden to Table, is that by setting good examples and engaging children’s curiosity, as well as their energy and their taste buds, we can provide positive and memorable food experiences that will form the basis of positive lifelong eating habits.

The revolution rumbled into action in 2001, when renowned cook and food writer Stephanie Alexander OAM joined forces with an inner-Melbourne school community to establish the Kitchen Garden Program at Collingwood College. Stephanie’s pioneering approach to food education is now flourishing in many schools around Australia.

The New Zealand Garden to Table Programme begin in 2008 when New Zealand food writer and cook Catherine Bell gathered a group of like-minded people together. Three pilot schools joined in 2009 and  there are now fifteen schools involved in the Programme with several more due to join over the next year.

Garden to Table schools commit to a dynamic and innovative model that sees kitchen and garden classes run weekly, enabling skills-based learning that extends across the entire school curriculum.

As participants in the Garden to Table Programme, seven to 10 year-old children spend time in a productive veggie garden and home-style kitchen each week. There 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.

Garden to Table schools are located in Auckland, Thames, Christchurch and Queenstown, and we are committed to signing up schools for  other areas around New Zealand, as our resources and funding permit. Schools cross all decile levels and each has its own challenges and successes. But all are united in their passion to bring the benefits of food education to their students.

Learn more about how to become a Garden to Table School.

This year, over 200 schools around Australia are apart of the Stephanie Alexander Kitchen Garden Foundation, with around 20,000 children actively engaged in the Kitchen Garden Program each year. Now, that’s a revolution!

You can help us to ensure as many New Zealand children have the same opportunity.

Learn how you can help.