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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Category: Latest News from John Colet School Belrose
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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Deputy Head of School’s Comment
As we celebrate Book Week with our upcoming Book Parade on Wednesday 19th August, it is worth reflecting on the wonderful influence books have on young readers. With so much conversation today about reducing screen time and countering declining attention spans, books offer a powerful way to educate children on many levels. They inspire, provoke thought, and build an awareness of more complex emotions. Books have the power to unite and delight us. They can be a source of comfort, and they extend our perspectives. Wednesday’s Book Week parade is an exciting celebration of characters, connection, and the greater possibilities that books open up for us.
Niree Nadjarian
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Head of School’s Comment
This week we welcomed a group of directors and educators from local preschools for a tour of the school. They spent additional time in our Lower 1st classrooms and in conversation with our teachers, which they found particularly useful in helping them plan and support their students’ transition into primary school.
We are always pleased to open our doors in this way. Showing how we are unique is something we take pride in, and supporting families at the point of transition into primary school is of benefit to all. If your younger child is attending a local preschool and you think their director or educators would benefit from a visit, please do encourage them to reach out to our Registrar, Claire Hickson, who will be happy to arrange it.
Julian Wilcock
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On the vegetarian lunch menu for Week 3
Monday Lentil soup served with sourdough and butter
Tuesday Risoni served in a roasted vegetable and tomato and red pepper sauce
Wednesday Egg and vegetable fried rice with sweet soy, chili and shallot
Thursday Salad rolls tomato, cucumber, iceberg lettuce, carrot and cheese served in a lunch roll
Friday Cauliflower Macaroni cheese topped with mozzarella and fresh herbs
(served with chefs’ selection of fruits and vegetables)
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