Filter Content
- Principal's Message
- Kitchen/Garden Term 3
- Every School Day Matters
- Prep/1
- Naplan Results
- Term 3 Canteen Menu
- School Lunch Program
- Pre-Kinder Starts Next Week
- Dental Week 7 - 12 August 2023
- Book Week 2023
- School Photo Day - Monday 18 September
- Winter Sport Tryouts - Football, Netball, Soccer
- Rotary Club Annual Art Show
I have been working in education for 18 years, first starting out as a Teacher Assistant at Claremont High School. I bring with me a passion for fostering a nurturing and inspiring learning environment. I'm a firm believer in the power of collaboration between students, staff, and the wider community. Together, we can achieve remarkable things, and I'm excited to roll up my sleeves and work alongside each and every one of you to make this school year exceptional.
Our amazing students are at the heart of everything we do. Their dreams, aspirations, and unique abilities will shape the future, and it is our duty to provide them with the tools they need to flourish. Rest assured that our dedicated staff shares this vision wholeheartedly, and they are fully committed to making a positive impact on our students' lives.
One of the things that truly impressed me about this community is the genuine care and support that everyone extends to each other. It's evident that this school is not just a place of learning, but a place where lasting friendships are forged and where everyone feels valued and heard.
In the upcoming weeks, I'll be visiting classrooms, attending events, and meeting with various community groups. I can't wait to see firsthand the incredible talent and creativity that exists in our school.
Thank you again for your warm welcome. I'm genuinely thrilled to be here and can't wait to see what we achieve together.
With heartfelt excitement,
Tobin McColl
In kitchen/garden this term each class has been focussing on growing and harvesting new produce in the garden. Students were excited to see that cauliflower, asparagus, broad beans, lettuce and beetroot have all grown over the holidays. Along with harvesting our produce there has been a lot of weeding and maintaining of the garden to get ready for planting.
In the kitchen our students are helping to prepare recipes using our fresh garden produce. The best part of all is getting to eat our own cooking!
Are you making every school day count?
It’s Term 3 already – welcome back for another term!
As we move through the school year, sometimes regular school attendance can be challenging.
It’s important your child keeps up good attendance habits though.
Going to school every day means your child has every chance to learn, and be around their friends and teachers. Every day adds up, to benefit your child now and in the future.
If you’re having trouble getting your child to school, please talk to us. We’ll listen to your situation, and help in any way we can.
100 days of school
Prep/1 have been counting how many days we have attended school learning. This Friday 4th August will be our 100th day of school. To celebrate our 100th day of learning Prep/1 students have been invited to dress up like they are 100 years old. If your child would like to participate there is a list below that may give ideas to help your child dress the part. For safety reasons, please wear appropriate shoes.
100-year-old dress ideas
-Glasses -Plaid Shirt
-Gray hair -Bow tie
-Sweaters -Suspenders
-Wigs -Flannel shirt
-Cane -Knee High socks
-Shawl
There will be a few props on the day that students can borrow if they do not wish to dress up.
We are very proud of our little learners and cannot wait to celebrate the day.
Look out for some photos in the next newsletter.
Our Term 3 school lunch program started today, with all students enjoying sweet and sour chicken followed by a serving of fruit.
Next week students will be enjoying a chicken casserole with a bread roll with apple crumble and custard for dessert.
Later in the term the menu will change to mexican mince with rice and a serve of yoghurt, alternating with tomato beans and cornbread.
Sweet & Sour Chicken Recipe is provided below.
|
10 serves |
|
Cornflour |
50 grams |
|
Chinese five spice |
10 grams |
|
Skinless chicken thigh, raw, diced |
900 grams |
|
Olive oil |
As needed |
|
Onion, diced |
200 grams |
|
Garlic, peeled, crushed or finely diced |
20 grams (4 cloves) |
|
Ginger, peeled, grated or finely diced |
20 grams |
|
Mixed vegetables*, cut into small cubes |
600 grams |
|
Mixed leafy green vegetables^, finely shredded |
100 grams |
|
Tomato sauce |
200 millilitres |
|
White vinegar |
200 millilitres |
|
Pineapple juice (reserved) |
200 millilitres |
|
Salt reduced soy sauce |
50 millilitres |
|
Brown sugar |
40 grams |
|
Canned pineapple pieces in juice, drained (juice reserved) |
1 x 825 gram tin |
|
Rice |
||
White rice, uncooked |
550 grams |
|
Method
1 |
In a bowl, add the cornflour and Chinese five spice and mix to combine. Add the chicken and stir well to coat. |
2 |
Put the large frypan or wok over medium heat and add enough oil to lightly coat the bottom of the pan. |
3 |
Place chicken in a single layer to cover the bottom of the pan. Leave for 2 minutes and then turn, cook until browned all over. Remove from pan and repeat with remaining chicken. Set aside. |
4 |
Add the onion and cook, stirring until it starts to look transparent and soften. Add the garlic and ginger and cook for a minute until fragrant. |
5 |
Add the vegetables, starting with the hardest to the softest and cook for 2 minutes between each addition. Leave the leafy greens (e.g. cabbage, broccoli, spinach) until after the chicken is returned to the pan. |
6 |
Add the tomato sauce, vinegar, reserved pineapple juice, soy sauce and brown sugar and bring to the boil. Add the pineapple pieces, cooked chicken and leafy green vegetables to the pan and simmer for 10 minutes. |
To make the rice |
|
7 |
Rinse the rice well in a colander and cook according to packet instructions. |
Notes
*Use what is in season and available to you, such as carrot, capsicum, beans, zucchini or cauliflower.
^ Use what is in season and available to you, such as broccoli, cabbage, kale or spinach.
Just a reminder that pre-kinder sessions will be starting next Tuesday at 2.00 p.m. in the Kindergarten room with Miss Sutton and Anna. Please come along with your child and bring their drink bottle.
Enrolments for 2024 kindergarten are being taken now. Please pop into the office to collect your enrolment form.
Our Scholastic Book Fair will run from Monday 14 August through to Friday 25 August.
Books and other items will be for sale and will be on display in the Teacher Learning Room.
Opening hours for Book Fair are Monday to Friday at the following times:
8.30 a.m. – 9.00 a.m.
2.40 p.m. – 3.00 p.m.
This year's Book Week Parade is scheduled for Friday 25 August. More information to follow.
School Photo Day - Monday 18 September
MSP Photography will be facilitating this year's school photo day. Below is all the information you will need. MSP Photography can be contacted on 6231 5880 or via www.msp.com.au.