Monday Penne pasta tossed in a tomato basil cream sauce
Tuesday Salad wraps tomato, iceberg, carrot, cucumber and cheese served in a flour wrap
Wednesday Bean nachos, with sour cream, guacamole served with corn chips
Thursday cream of pumpkin soup served with fresh sourdough and butter
Friday Egg and tofu fried rice served with sweet soy chili and shallot
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Category: Latest News from John Colet School Belrose
Deputy Head of School’s Comment
There was a real buzz in the air this week as Primary classes performed their dress rehearsals for audiences ahead of next week’s Primary Shakespeare Festival. It is a fitting time to acknowledge the hard work behind these productions. Students have spent many hours practising their lines and actions, often with the support of their parents at home, while Ms Lilla and the class teachers have carefully prepared each class for their performances at Glen Street Theatre. We look forward with excited anticipation to what is sure to be a wonderful week of Shakespeare.
Niree Nadjarian
Deputy Headmistress
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Head of School’s Comment
On Thursday we welcomed our incoming 2027 Lower 1st students for their Orientation Day. Given the forecast of heavy rain, the weather could not have been kinder. However, it was the students’ 5th Class buddies who really made the day special. They took genuine ownership of their new roles, guiding the children through their new classrooms and play spaces, and making sure every child felt at ease.
There was excitement on both sides. The new children were eager and curious, and our 5th Class students were visibly proud to be the ones showing them around. It is a good early glimpse into our student leaders for 2027.
Julian Wilcock
Headmaster
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On the vegetarian lunch menu for Week 7, Term 3
Monday: Pumpkin soup served with sourdough and butter
Tuesday: Tomato and basil penne pasta topped with basil and parmesan
Wednesday: Cheese and spinach triangles with spiced chutney
Thursday: Potato and spinach yellow curry with rice pilaf
Friday: Vegetable stir-fried noodles with sweet soy chili and shallot.
(Served with chefs’ selection of fruits and vegetables)
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Deputy Head of School’s Comment
This week’s Assembly reading on the theme of Service came from Albert Einstein’s book The World As I See It. Students resonated with his reflection that we are all beneficiaries of the “labours of others, living and dead.” It prompted us to consider just how interconnected our lives really are. From the food we eat to the buildings we inhabit, countless people have contributed their skill and effort so that we can enjoy the lives we lead. Einstein wrote that he reminded himself of this reality “a hundred times a day”. Students concluded that if we did this too, we would be filled with gratitude for all that we have and all those who make it possible.
Niree Nadjarian
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Head of School’s Comment
I can honestly say ‘I had the pleasure’ of attending the 5th Class camp to Bathurst this week. It is a wonderful opportunity for students to immerse themselves in the world of our early settlers during the gold rush era: the living conditions, the food, the sanitation, the metal forging, and in our case this year, a full day of rain that gave the experience a harsh authenticity nobody planned for.
The weather did nothing to dampen the spirit of the students (or the teachers). The children’s engagement across every activity, and particularly the way they looked after one another throughout, was a credit to them and to the school.
Julian Wilcock
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On the vegetarian lunch menu for Week 6
Monday Cream of cauliflower and truffle soup served with fresh sour dough and butter
Tuesday Bean nachos with guacamole and sour cream served with corn chips
Wednesday Salad wraps with carrot, tomato, cucumber, iceberg and cheese on a flour tortilla
Thursday Tomato and cheese puff pastry rolls served with fresh tomato sauce
Friday Ratatouille style penne pasta topped with parmesan and basil
(served with chefs’ selection of fruits and vegetables)
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Deputy Head of School’s Comment
As we head into the latter half of the term, the excitement of class camps is forefront of many students’ minds. Class camps are not just an exciting opportunity to be with friends and explore topics that have been studied in class. They allow students to learn about themselves, broaden their horizons, and develop independence. Students are also reminded that camps are an opportunity to practise our School Values beyond the school context. We wish all our students attending upcoming camps a wonderful and enriching experience.
Niree Nadjarian
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Head of School’s Comment
Below in this week’s newsletter you will see a few sneak peeks I took of our 6th Class students’ self-directed art projects. Each student was given the freedom to create their own piece, inspired by an art movement or specific artist. The range of subjects, mediums and attention to detail were very impressive. They were all thoroughly engrossed in their creations and very keen to explain their choices and technique.
Each piece is as unique as each child, and we look forward to the exhibition of the finished work in Term 4.
“The things that make me different are the things that make me.”
A. A. Milne, Winnie the Pooh
Julian Wilcock
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On the vegetarian lunch menu for Term 3, Week 5
Monday Chickpea and pumpkin Thai style yellow curry with basmati rice
Tuesday Crumbed vegetable patties served with sweet chili and sour cream
Wednesday Cream of corn and potato soup served with fresh sourdough and butter
Thursday Broccoli and cauliflower pasta bake topped with fresh mozzarella
Friday Egg and vegetable fried rice with sweet soy, shallot and chili
(served with chefs’ selection of fruits and vegetables)
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