enrol details

Lunch menus

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

10
February
2017

On the vegetarian lunch menu this week...

Mon

CHEESE & SALAD WRAPS

Tues

‘BUTTER’ VEGETABLE CURRY
with raita & mini naan breads

Wed

HOT 'DOGS'

(easy exit for swimming)

Thurs

PASTA PRIMAVERA
with Peach Fruit Fool

Fri

BOKKEUMBAP

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

Fun Food Fact:
•    Sweet potatoes are a root vegetable but they are no relation to the white potato!
•    Pumpkins are usually labelled a vegetable but because they have seeds they are technically a fruit!!

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
February
2017

On the vegetarian lunch menu this week...

Mon

CHAR KWAY TEOW NOODLES
or Squiggly Noodles and KIMCHI (by request)
Tues

MAC ‘N’ CHEESE
with Green Salad

Wed

HOT DOGS

Thurs

VEGETABLE RISOTTO
with BERRY JELLY

Fri

SUNSHINE THAI & RICE

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

Food Fact:
Did you know you can freeze avocado? Slice it in half, wrap each half in cling film and place directly into freezer for up to 3 months.
Defrosted uses should be limited to puree or blended products like smoothies and guacamole.      

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

31
January
2017

On the vegetarian lunch menu this week...

Mon

NACHOS
with green salad

Tues

CHEESE & SALAD ROLLS

Wed

SAUCY PASTA

Thurs

TOFU & EGG FRIED RICE
with cabbage noodle salad

Fri

GNOCCHI NAPOLITANA
with tomato salad

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

Welcome to 2017! This is the Year of the Rooster. The rooster is hardworking, courageous, talented and confident. It is also one of the healthiest signs, so let us all embrace these virtues for a healthy and happy year.
This year, I am focusing on ‘getting back to basics’ in the kitchen - travelling back to ‘Grandma’s kitchen’ and the tasty treats that were cooked up with really wholesome fresh foods.    

We will also be watching the seasons and looking forward to foods that help us cool down in Summer and warm up in Winter, and, in some cases, just fun food because we are kids!
So from all of the kitchen staff, I welcome you to or back to our kitchen and hope the students are well nourished from our efforts.

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

25
November
2016

On the vegetarian lunch menu this week...

Mon

NACHOS
with green salad

Tues

CHEESE & SALAD ROLLS
(BREEZEWAY lunch)

Wed

SAUSAGE SIZZLE
(BREEZEWAY lunch)

Thurs

PENNE ARRABIATA
with Mixed Berry Jelly

Fri

PICNIC DAY
(PACKED LUNCH PLEASE)

 

MONDAY:  (Dec 5th)  HOT DOGS with Xmas Treats

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

EXPRESSIONS OF INTEREST FOR NEXT YEAR
It is that time of year when we ask for expressions of interest in working in the kitchen next year. Each year families leave the school and, as a result, some vacancies open.
So if you have a little time and would like to help out and see your kids in action please let me know. We are always happy to see interested parents involved in daily school life.
It is a paid position, 5 hours per day (within school hours). If you have any interest in working in this busy but very entertaining environment please email me on This email address is being protected from spambots. You need JavaScript enabled to view it.

So here we are again at the end of another school year, this time saying farewell to the Class of 2016. I would like to take this opportunity to sincerely thank all of the ladies who have helped me tirelessly in the kitchen throughout the year. You have all been fantastic. Thank you!
Lastly, I wish the whole school community a very Merry Christmas and a healthy, happy and fun filled New Year.

See you in 2017.

Eat Well and be merry
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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