This semester in the Stephanie Alexander Garden Kitchen, we have been cooking meals from around the World. Its been a wonderful opporunity to try different spices and herbs. We started the term celebrating NAIDOC week by cooking a Chickpea and Lentil Bush Casserole with Lemon Myrtle Damper. The casserole was flavoured with Bush Tomato and Lemon Myrtle native spices. These flavours were new to the majority of the students and we spent some time to smell and learn about them before cooking and tasting them.