The start of the year is often thought of as a time for new beginnings. For children in Lower 1st, 3rd, and 5th Class, next week marks an important milestone as they embark upon a new chapter in their educational journey. For all students, the commencement of the school year naturally brings a blend of anticipation and apprehension. It is reassuring to know, therefore, that the children will resume their regular practice of the Pause—a simple yet invaluable tool that nurtures lasting inner peace. We eagerly await the opportunity to welcome both new and returning students for what promises to be a fulfilling year ahead.
Niree Nadjarian
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Author: admin
Welcome to 2026
Whether your holidays were busy, or nice and quiet, we hope there was time to rest, reconnect, and recharge before the rhythm of work and school life resumes next week.
The school is looking in excellent shape. Over the break, Cowan House underwent a major refurbishment in preparation for welcoming our new Lower 1st students. All classrooms are now fitted with the latest interactive CommBox smart boards to further support teaching and learning. In addition, classrooms have enjoyed a fresh coat of paint, and significant repair work has been completed on both of our main fields.
Over the past week, staff have returned for philosophical study, team building, professional learning, and time to prepare their classrooms. This important work ensures that our students are welcomed into well-prepared, thoughtful, and engaging learning environments from the very first day.
Our school’s success is built on a strong and connected community. We encourage families to be
On the vegetarian lunch menu for Week 1 2026
Monday Margarita pizza topped with mozzarella and fresh herbs
Tuesday Bean nachos served with Guacamole, sour cream and corn chips
Wednesday Indian style red lentil dal served with basmati rice
Thursday Cauliflower macaroni cheese finished with fresh parmesan and herbs
Friday Cheese and vegetable puff pastry rolls served with tomato chutney
(Chefs’ selection of fruits and vegetables provided daily)
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On the Vegetarian lunch menu for the rest of the year!
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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