Monday Closed for Pupil Free Day
Tuesday Egg and tofu vegetable fried rice with sweet soy, chili and shallot
Wednesday Bean burritos with Guacamole, sour cream served in a flour wrap
Thursday penne Boscaiola topped with parmesan and fresh herbs
Friday Minestrone soup topped with fresh parmesan
(served with chefs’ selection of fruits and vegetables)
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Deputy Head of School’s Comment
Open Day is nearly here, and the children cannot wait to welcome you. Alongside the classroom displays, there has been a wonderful buzz of preparation behind the scenes — with singing, orchestra and drama all coming together for the occasion. What you see on the day is just a glimpse of the rich and varied learning that takes place at John Colet. We hope you enjoy exploring the children’s work and discovering the breadth of curriculum they experience every day.
Niree Nadjarian
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Head of School’s Comment
We are very much looking forward to welcoming you to our Open Day this Sunday. Our thanks go to our dedicated staff, students, and parents whose time, energy, and care have made the day possible.
A special mention to our alumni who are returning to assist with the lemonade stand, climbing tower, Mexican BBQ, breakfast service, and cake decorating competition. It is wonderful to see their enthusiasm, guided by Lillian Cheung and James and Gauri Donald.
Please park mindfully and with consideration for our neighbours, as we are expecting a busy day.
Julian Wilcock
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On the vegetarian lunch menu for Week 5
Monday Cream of pumpkin soup served with sourdough bread and butter
Tuesday Tomato and basil penne pasta topped with basil and parmesan
Wednesday Sweet potato and chickpea Thai style yellow curry served with rice pilaf
Thursday Cheese and spinach filo parcels served with tomato chutney
Friday Salad Wraps, tomato, cucumber, carrot, iceberg and cheese served on a flour tortilla
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Deputy Head’s comment
Our school lunch program is one of the things that makes John Colet special. Children don’t just get a good meal — it’s an opportunity to try new and varied foods, practise serving others, and develop good table manners. A recent ABC News story explored the idea of introducing school lunches across Australia. The reason is simple: when children eat well, they concentrate better, feel better, and are healthier overall. A trial in Tasmania found real improvements in student behaviour, attendance, and connection with each other. We’re glad our students already enjoy these benefits every day.
Niree Nadjarian
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Head of School’s Comment
This week at our assemblies we explored the concept of Ubuntu, drawn from Archbishop Desmond Tutu’s writing. Its central idea is that none of us learned to speak, to walk, or to live in isolation. We did so through others, and that debt of gratitude extends outward to the whole human family.
At its most practical, Respect is the daily recognition of that interdependence: the acknowledgement that who we are, we are because of those around us.
Julian Wilcock
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On the vegetarian lunch menu for Week 2
Monday Closed for Anzac Day public holiday
Tuesday Salad wraps, carrot cucumber, tomato, iceberg and cheese served with a flour wrap
Wednesday Spinach and ricotta ravioli served with a tomato and basil cream sauce
Thursday Vegetable puff pastry rolls served with spicy tomato chutney
Friday Singapore noodles with Asian herbs, shallot finished with sweet soy and chilli
(Served with chefs’ selection of fruits and vegetables)
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This week, ySafe delivered cyber safety workshops to all students from Upper 1st to 6th class. ySafe presenter David Smith noted how much students’ awareness of online safety has grown since he began visiting John Colet several years ago. In the parent webinar, David emphasised the importance of parents approaching technology with curiosity and having open conversations with their children about their online lives. If you were unable to attend the session, a recording of the webinar is available to watch for the next two weeks. YSafe has also made available an online safety hub for John Colet School families. These links are in the Weekly Note to parents.
Niree Nadjarian
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Head of School’s Comment
At our ANZAC Service yesterday, we welcomed Peter McAskill and Kevin Leary from Forestville RSL. They spoke at the service and then stayed to speak further with the students at greater length. Our students were engaged and appreciated the chance to ask questions. We also thank Mr Bruce Hellmers on trumpet, Mr Miles Mackenzie on pipes, and our school choir, whose contributions gave the occasion its gravitas. Our thanks too to Mr Dan Ricketts, who took care of the sound and technical arrangements, and who will be doing the same for our P&F Movie Night on Saturday 9 May.
As our term value is Respect, it was fitting to begin the term this way. The manner in which the children conducted themselves was a genuine reflection of that value in practice.
Julian Wilcock
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On the vegetarian lunch menu for Week 9
Monday Vegetable and tofu fried rice with shallot sweet soy and chili finished with Asian herbs
Tuesday Cheese ravioli in tomato and basil cream sauce topped with fresh parmesan
Wednesday 4 cheese arancini balls served with homemade tomato sauce
Thursday Ricotta and spinach sausage served with spicy chutney
Friday Closed Good Friday/End of Term 1
(Chefs’ selection of fruits and vegetables provided daily)
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