Raising lifelong food explorers at ACG Strathallan Preschool, Karaka
At ACG Strathallan Preschool, nature is incorporated in all corners of the centre as a teaching resource to explore food. There are more than 100 children under five and 18 passionate educators across nursery, junior, and senior levels.
The passionate team of teachers are all see tamariki as capable learners from day one.
“We want to create competent and curious learners with a love for nature,” says Preschool Manager Angela Lunam.
The power of sensory experiences
In the nursery, herbs are left on tables for weeks, with the soil covered with hessian to keep children safe and encourage respectful interaction.
“The children are naturally gentle and curious with the herbs,” Junior teacher Sonia Semerad says.
“They learn through their senses—looking with their eyes, smelling with their noses,”
Children also get involved with baking recipes aligned with the Healthy Heart Award. These activities are sensory experiences, encouraging children and whānau to slow down and spark questions about textures and the smells of creating something new.
“We’re intentional in our teaching,” says Head Teacher Sam Haynes. “Whether we’re baking with the herbs, or making bath bombs with lavender from the garden, there’s always a link to the curriculum — whether it’s science, numeracy, or language.”
Community at the heart
The centre's success also lies in maintaining relationships. Regular whānau engagement is a key ingredient.
“We share our recipes on Storypark all the time,” says Sam.
Cultural celebrations like Diwali and Chinese New Year create joyful opportunities for grandparents to get involved through making and sharing kai.
A journey of continuous growth
ACG Strathallan Preschool’s approach is deeply Reggio-inspired, encouraging reflective teaching, observation, and intentionality. The team continues to innovate, recently starting a new vegetable garden in the nursery and connecting with other centres to share ideas.
This holistic approach shapes how the preschool navigates challenges. “We used to celebrate birthdays with cakes, but now we use playdough cakes,” shares Preschool Manager Angela Lunam. “It was a learning curve for whānau and teachers —but it didn’t take long for them to be on board.”
As Angela puts it, “We’re always on a journey. We don’t have all the answers but we’re passionate about raising curious, respectful, and empowered children who love food, nature, and the people around them.”
Resources
Sensory play with herbs [PDF]
Pizza with garden herbs [PDF]