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Lunch menus

23
June
2017

On the vegetarian lunch menu this week...

MONDAY: SAUCY PASTA
TUESDAY: FRIED RICE
WEDNESDAY: GNOCCHI
THURSDAY: CHEESE, TOMATO & LETTUCE ROLLS
FRIDAY: HOT DOGS     

During the holiday, remember to attempt a new food or two. It is always good practice to channel your child’s inner foodie.
Another idea is to involve them in the kitchen on a new meal choice to increase their desire to eat what they have created.
If you have a fussy eater, stay strong – child dieticians recommend that if you can get a fussy eater to eat ONLY 5 new foods each year, you are in front!
Have a great winter break and stay safe and warm.
Donna Moor
Head of Kitchen

Categories: Lunch menus, John Colet

16
June
2017

On the vegetarian lunch menu this week...

Mon

CHEESE SALAD ROLLS

Tues

CHEESY RICE

Wed

SAUSAGE ROLLS

Thurs

BAKED SHEPHERD’S PIE

Fri

PASTA FLORENTINE

Categories: Lunch menus, John Colet

09
June
2017

On the vegetarian lunch menu this week...

Mon

QUEEN’S B/DAY PUBLIC HOLIDAY

Tues

GNOCCHI ARRABIATA

Wed

CHIPS & BEANS
(with Iceberg salad)
Thurs

SALAD WRAPS
Fri

PESTO PASTA
(walk through – Shakespeare Stage going up)

Categories: Lunch menus, John Colet

02
June
2017

On the vegetarian lunch menu this week...

Mon

SPINACH & CHEESE AGNOLOTTI
Tues

FRIED RICE
with Asian greens and sweet corn
Wed

MEXICAN BOATS
Thurs

SWEET POTATO & LENTIL SOUP
Dessert: Pineapple ‘fruit fool’
Fri

SAUCY PASTA

Categories: Lunch menus, John Colet

26
May
2017

On the vegetarian lunch menu this week...

Mon

SCHOOL CLOSED
Tues

ROASTED CARROT & ZUCHINNI RISOTTO

Wed

INDIAN CURRY
Taster: Palak Paneer


Thurs

MAC ‘N’ CHEESE (by request)
Dessert: Mixed Berry Fruit Flip

Fri

CREAMY MIXED VEGETABLE SOUP

Categories: Lunch menus, John Colet

19
May
2017

On the vegetarian lunch menu this week...

Mon

MEXICAN FIESTA
Taste test: Baked Sheppard’s Pie
Tues

HOT DOGS
Breezeway (Sanskrit Recitations)
Wed

SALAD ROLLS
(walk through, Eisteddfod & Open/Day Prep)
Thurs

CREAMY BASIL PESTO PASTA
(walk through, Eisteddfod & Open/Day Prep)
Fri

SPICY BEANS ON TOAST
(with iceberg salad)

Categories: Lunch menus, John Colet

12
May
2017

On the vegetarian lunch menu this week...

Mon

GNOCCHI NAPOLI

Tues

CHIPS AND BEANS

Wed

PIZZA
Thurs

SHEPHERD’S PIE
(BY REQUEST)
Fri

CHEESE TOASTIES
(with ranch salad)

Categories: Lunch menus, John Colet

28
April
2017

On the vegetarian lunch menu this week...

Mon

SWEET POTATO & PUMPKIN SOUP
with croutons

Tues

HOKKIEN NOODLE STIR FRY
with Asian greens & garlic sauce

Wed

SUNSHINE THAI
 with jasmine rice

Thurs

NACHOS

Fri

PASTA BOLOGNESE

Categories: Lunch menus, John Colet

31
March
2017

On the vegetarian lunch menu this week...

Mon

MIXED VEGETABLE SOUP  
with garlic & rosemary croutons

Tues

THAI EGG FRIED RICE
with crispy noodles
(by request)

Wed

PESTO PASTA
with garden salad

Thurs

CHEESE & SALAD ROLLS
(walk-through, Infant Sanskrit
performance for parents)

Fri

EASTER BBQ
(Year 5 packed lunch)

Egg free, dairy free, gluten free and vegan options always provided.

Letting our children go to the hands of someone else can be very hard. Even harder is that of entrusting others with their food. Part of the beauty of John Colet is that we strive, we care and we value all our students individually and as a cohesive unit. The kitchen is just another environment to learn and grow.
The menu items are carefully chosen to reflect a balance of both nutrition and age appropriateness of only 1 meal of 5 per day. We are also obliged to offer a plainer option on all meals for those whose taste buds are still developing.
A few statistics from this past year alone:
•    We have increased our daily serving of sauced pasta from 7kgs to 12kgs;
•    We have decreased our daily serving of plain pasta from 6kgs to 2kgs;
•    We have increased our Pad Thai/Hokkien noodles from 2kgs to 12kgs;
•    We have decreased our squiggly noodles from 46 pkts to to 20 pkts;
•    We have increased our fried rices (all versions) from 21 cups 36 cups;
•    We have decreased our plain rice from 35 cups to 15 cups;
•    We have increased vegetable soups offering from 20 ltrs to 40ltrs.

This shows monumental growth from what I like to call the ‘3 P’s’ – Positive Peer Pressure.
The 3 P’s also applies to the children’s favourite foods – Pizza, Pastry, Pasta. I can never make too many pizzas or sausage rolls!

Children need time to see, consider and try new food options in their own time. This may be up to 20 times in some cases. We do not force feed children and they always have additional options to go to. So please engage your children and discuss them making healthy choices, even when they are not with you.

Here’s the recipe for our Healthy Noodles, so you can see the amount of varied ingredients which we use:
 

Eating well never goes out of fashion.
Donna Moor
Head of Kitchen
This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Categories: Lunch menus, Writing & Speaking, John Colet

24
March
2017

On the vegetarian lunch menu this week...

Mon

POTATO & LEEK SOUP
with crispy soldiers  
(YEAR 6 – PACKED LUNCH)
Tues

BROWN LENTIL NASI GORENG

Wed

SUNSHINE THAI & JASMINE RICE
Dessert: Caramel Slice

Thurs

SQUASH & TOMATO PASTA
Taste test: Malaysian soup
(LOWER 1ST – PACKED LUNCH)
Fri

SALAD ROLLS
(walk through – walk-a-thon)

Gluten free, egg free, dairy free and vegan options always provided.

We are very conscious of excess sugar in our diets here at John Colet School. In the kitchen, we never add sugar to our sauces, mixes and pastas etc. but rather use sweet vegetable ingredients like capsicum, chilli, tomatoes, red lentils and sweet potato to obtain the same result. In saying that, I do liketo treat the students with a dessert here and there. Please be assured that excess sugar is not added and that any offerings are small slices at best. It is, as suggested, a TREAT, not a whopping slab.


Eating well never goes out of fashion.
Donna Moor
Head of Kitchen
This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Categories: Lunch menus, John Colet

17
March
2017

On the vegetarian lunch menu this week...

Mon

CHIPS AND BEANS

Tues

PASTA BAKE & BOLOGNESE

Wed

PIZZA PUFFS
Thurs

TACOS

Fri

EGG SALAD ROLLS

Egg free, dairy free, gluten free and vegan options always provided.

This week we had our first ever primary student ‘buffet’. The children truly enjoyed having a wide range of foods to choose from. It may have been a little noisy, but hey, it’s primary school and fun should always be on the menu.

Eating well never goes out of fashion.
Donna Moor
Head of Kitchen
This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Categories: Lunch menus, John Colet

10
March
2017

On the vegetarian lunch menu this week...

Mon

VIETNAMESE VEGETABLE RICE

Tues

GNOCCHI AMATRICIANA

Wed

PIZZA!!!

Thurs

New Recipe
HOKKIEN NOODLE STIR FRY

Fri

CHEESE & TOMATO SANDWICHES
(with Coleslaw option)

Gluten free, egg free, dairy free and vegan options always provided

The Chickpea Pesto Pasta was a ‘screaming success’. The students (even some of our fussiest) loved it. This will now become a menu item for the ages.

Please remember that your children must bring a clean PLATE, BOWL and DRINKING CUP everyday. They should preferably be melamine and be labelled with their name on every piece. You can buy strong melamine sets at Woolworths, Coles and major outlets like Target etc.

Eating well never goes out of fashion.
Donna Moor
Head of Kitchen
This email address is being protected from spambots. You need JavaScript enabled to view it.

Categories: Lunch menus, John Colet

03
March
2017

On the vegetarian lunch menu this week...

Mon

POTATO & LEEK SOUP

Tues

NACHOS

Wed

SAUSAGE ROLLS & SALAD

Thurs

BOLOGNESE PASTA 

OR Taste tester: (by request) CREAMY CHICKPEA PESTO PASTA

Fri

BAKED VEGETABLE RISOTTO

Dairy free, egg free, gluten free and vegan options always provided.

The swimming carnival is over and well done to everyone who participated.
With this revelation comes the onset of all of the students’ favourites. We will be having our famous sausage rolls, pizza, pasties and pizza puffs over the last weeks of term.

Remember, there is nothing wrong with eating fun foods, as long as you’re eating them from a healthy recipe, with a balanced diet and a plate full of salad or vegetables!

Eating well never goes out of fashion.

Donna Moor
Head of Kitchen
This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Categories: Lunch menus, John Colet

24
February
2017

On the vegetarian lunch menu this week...

Mon

PAD THAI NOODLES
Tues

SPINACH AGLONOTTI

Wed

SAUCY PASTA
(Infants only)
 PRIMARY – PACKED LUNCH!
Swimming Carnival
Thurs

WRAPS and ROLLS

Fri

FARMER’S PIE

Dairy free, gluten free, egg free and vegan options always provided

Fun Food Facts:
The fear of Vegetables is called ‘Lachanophobia” (from the Greek lachaniko, meaning "vegetable"). A phobic person might have been forced to eat vegetables as a child even if he or she did not like the taste and was maybe even punished for not eating his or her vegetables. Some might have observed vegetables growing in the garden and saw that some of the leaves had caterpillars or worms on them and maybe even insects and they fear that if they eat vegetables, they might accidentally eat one of these creepy, crawly creatures. For others, they might be scared that if they accidentally swallow a seed of the vegetable that it will grow inside them.
 
Lachanophobes often stay away from places where vegetables are present, meaning that they may not go to restaurants or grocery stores. Sometimes it also extends to the point that they might avoid foods with vegetables like pizzas with tomatoes. Symptoms of lachanophobia include shortness of breath, tremors, weeping, screaming, fainting, increased heart rate, increased body temperature, loss of control and urge to flee.
 
Thankfully, at John Colet we do not have any real Lachanophobes and the only manifestation of dislike, particularly in the younger students, is a face similar to the scary ones we show everyone at Halloween. One of the real highlights of my job is to see these faces replaced with smiles by Year 5.

 

Eating well never goes out of fashion.
Donna Moor
Head of Kitchen
This email address is being protected from spambots. You need JavaScript enabled to view it.

Categories: Lunch menus, John Colet

17
February
2017

On the vegetarian lunch menu this week...

Mon

MEXIAN BOATS

Tues

PASTA BOLOGNESE

Wed

HOT DOGS

Thurs

CHIPS AND BEANS
(EASY EXIT FOR SWIMMING)

Fri

CHEESE TOASTIES
WITH MIXED SALAD AND RANCH DRESSING

Dairy free, egg free, gluten free and vegan options always provided.

Don’t forget to get in for the last of the sweet berries in season. Their anti-oxidant nature and the array of phytonutrients make them a recipe for dietary health and well being.
Berries keep you mentally sharp, help aid in weight control, lower blood pressure, fight cancer and age disease.  Not only all this, they taste great too!

Eating well never goes out of fashion.
Donna Moor
Head of Kitchen
This email address is being protected from spambots. You need JavaScript enabled to view it.

Categories: Lunch menus, John Colet

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