Monday Salad wraps cheese, cucumber, tomato, iceberg and carrots served in a flour tortilla
Tuesday Tomato and basil penne pasta topped with parmesan and herbs
Wednesday 6th Class graduation lunch hosted by 5th Class
Thursday Vegetable, egg and tofu fried rice served sweet chili and soy
Friday Picnic Day (Kitchen Closed)
Week 9 Term 4
Monday Crumbed vegetable patties
(Chefs’ selection of fruits and vegetables provided daily)
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Deputy Head of School’s Comment
This week the P&F met for the final time in 2026. This is always a very convivial meeting as we get to have a meal together. It came up in conversation about the unique community that we are a part of at John Colet. There is an intangible, unmeasurable and indefinable force that works throughout the school but is very obvious and shows itself in many ways. To give some examples, the staff at the swimming pool where the Infants classes attend lessons each week, have commended the respectful behaviour and listening capacity of the children. Two recent casual teachers at JC have commented on the manners, focus and general demeanour of our students and further, the Leadership speeches that we heard this week were outstanding in their substance and authenticity. There are many more examples. The support for the School Values from both the home and the school creates
Head of School’s Comment
Next week, we celebrate an important tradition at John Colet School: the 6th Class Farewell Lunch, hosted by our 5th Class students. This event is more than a shared meal, it is a moment of acknowledgement, gratitude and connection.
Our 5th Class students have prepared some entertainment and have each selected one of the graduates to research and speak about. It is a simple but meaningful way for our upcoming 2026 seniors to offer thanks in service to those completing their time at the school. We hope it becomes a memorable rite of passage for both year groups as they mark this transition to the next stage of their learning.
Julian Wilcock
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6th Class Year in Review – 2025
What a year it’s been!
From Swimming Carnival to the exciting buzz of Open Day all the way to Speech Night; so many exciting activities packed into one year. Year 6 has been by far the busiest, fun, and most eventful year in our journey through John Colet.
Our sunny day at the Swimming Carnival flew by in a splash of colour, excitement, and friendly competition. We put in all our effort, knowing they would be our last races together, and we made every one count.
Open Day: One of our favourite days of the year. Our day started with various performances including Sanskrit, singing, ensemble and Shakespeare, all passionately presented. Afterwards, we enjoyed the day roaming around the school buying treats and doing activities, soaking up the fun atmosphere.
Our Athletics Carnival was held on the grass field, due to repairs on the track. But that didn’t stop us! We all had a
Kitchen Garden produces amazing results in 2025
During the John Colet Garden’s second year we feel very fortunate to have been recognised with a Stephanie Alexander National Kitchen Garden Award. As Winners of the Down To Earth category, competing against 500 entries, John Colet received over $4,000 in prizes and funds to further advance our sustainable education resources.
2025 Statistics
Overall food waste diverted from landfill and turned into compost – Almost 1.5 tonnes.
Food waste collected from recess buckets by Garden Monitors – 212 kg.
Produce harvested and contributed to the kitchen – A record 190 kg!
Total composted since 2024 – 3,487 kg
Total produce grown since 2024 – 353 kg
Kitchen Garden Classes
The year’s classes began by exploring where our food comes from. Concepts such as product lifecycles, origins, distribution and food system diversity were discussed. With this knowledge children then planned and constructed their own food system using farm Lego, carefully considering the relationships of all components. As a reflection of
On the vegetarian lunch menu for Week 7
Monday Cream of cauliflower soup served with sourdough bread and butter
Tuesday 4 cheese penne pasta topped with fresh herbs and parmesan
Wednesday Bean nachos served with sour cream and guacamole
Thursday Sweet potato Indian style curry served with rice pilaf
Friday Potato and corn muffins served with sweet chilli and sour cream
(Chefs’ selection of fruits and vegetables provided daily)
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Deputy Head of School’s Comment
On Tuesday night we hosted an outstanding Instrumental Concert. Twice a year students who learn a musical instrument at school are able to showcase their learning. On Tuesday students who learn outside of the school were also invited to attend. There were some 40 items and in addition to that the JC orchestra also performed. The standard of music particularly from our senior students was impressive and a most enjoyable and entertaining evening was had by all. Over the last few years Mr Miller has worked tirelessly to further develop musical opportunities in the school and to showcase our students in the broader community at musical events. It has also allowed for our student body as a whole to develop an appreciation of fine music.
Di Renshaw
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Head of School’s Comment
Our 6th Class students held their annual Stalls Day today, bringing plenty of excitement and energy to the school despite the less-than-ideal weather. Their well-planned activities and games lifted everyone’s spirits, and the funds raised will go towards a parting gift for the school, something future students will enjoy for years to come.
Next week, we turn our attention to our leaders of 2026 as we begin the process of selecting the 6th Class Leadership Team. Interested 5th Class students will deliver speeches to their peers in 4th–6th Class, as well as to staff across the school.
We remind all students that this process is not about popularity or polished performances, but about recognising those who consistently demonstrate our school values through their conduct and service. While only a few formal positions will be assigned, every student has many opportunities to lead by example and contribute meaningfully to our community.
Julian Wilcock
The post
On the vegetarian lunch menu for Week 5
Monday Pumpkin ravioli served with tomato and basil cream sauce topped with Parmesan
Tuesday Crumbed vegetable patties served with sweet chili sauce
Wednesday Cheese and spinach rolls served with tomato chutney
Thursday Vegetarian sausage sizzle
Friday Thai style sweet potato curry served with Basmati rice
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Deputy Head of School’s Comment
On Wednesday, the whole school had the joy of watching Lower 1st perform their dress rehearsal in preparation for next week. It was a magnificent effort by all the children without exception. They all gave their complete attention to the performance and spoke their lines with clarity and expression. It was a testimony to hard work and focus. Without wanting to give anything away, it was completely enchanting from beginning to end. The performance represents hours of commitment from the class teachers who are very well supported by the wonderful Ms Lilla who has just finished directing eight primary plays. Shakespeare continues to be voted one of the most popular school activities by all the children.
Di Renshaw
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