enrol details

Lunch menus

10
June
2016

On the vegetarian lunch menu this week...

Mon

PUBLIC HOLIDAY
Tues

EGG FRIED RICE
(with Chinese coleslaw)
Wed

CHIPS & ‘VEGGIE’ BEANS Taste test – vegan quiche

Thurs

SPINACH & CHEESE MOONS WITH NAPOLI SAUCE (with ROTE GRUTZE dessert)           
Fri

LENTIL OR TOMATO SOUP
(with soldiers)

Dairy free, Egg free, Vegan and Gluten Free options provided

Another fantastic thank you to all of the lunch ladies for preparing pizza for this past week’s favourite lunch. To produce pizza for 250 people takes 2 days of preparation. One to make the home-made vegetable pizza sauce and another to make 9 x 10kg buckets of fresh pizza dough. Then a very early (6.30am) start on the day of pizza lunch. All this to produce this one single meal while preparing and serving the day’s lunch at hand. Add to this, the week after next is the Infant’s Shakespeare Festival in the Hall so we will be having 4 walk through lunches and 1 great big BBQ in the breezeway to end the term. These lunches are always a huge effort.

Remember this is quickly following the Open Day, for which I squeezed every second of their day out of them for over a month. This is a wonderful testament to their fortitude and desire to serve your children. Well done, girls!

Donna Moor
Head of Kitchen
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Categories: Lunch menus, John Colet

03
June
2016

On the vegetarian lunch menu this week...

Mon

CHINESE FRIED RICE
(with pineapple sago pudding)
Tues

NACHOS
(with crunchy bean salad)
Wed

PIZZA
Thurs

MAC ‘N’ CHEESE
(with iceburg and tomato salad)
Fri

HOT CHEESE TOASTIES & TOMATO SOUP

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

Thank you again to all of the staff, lunch ladies and parents who warmly helped serve the food on Open Day. It was a great success because of you all.
None of us want to get sick but, lately, people are dropping like flies in the cold weather. One of the many things to remember when you want to stay healthy is to eat seasonal fruits and vegetables…and dark chocolate - of course! If you try to eat seasonally you will not only balance your calories but you will also be getting the added vitamins necessary for the season at hand. This is the reason citrus, root vegetables, sprouts etc. are available right now. Do yourself a favour and make up some hot pots, casseroles and pies and then top them with yummy mixed potatoes and cauliflower. Chop up some oranges and leave them ready to eat and add spinach style greens and ginger to everything.
PS Just because it’s Winter doesn’t mean you don’t eat salad…try some warm salads like pumpkin, spinach, walnut and haloumi salad or roasted cauliflower, chickpea and pomegranate salad with hummus dressing – my two current favourites.

Eat well. 

Donna Moor
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Head of Kitchen

Categories: Lunch menus, John Colet

27
May
2016

On the vegetarian lunch menu this week...

Mon

PUPIL FREE DAY
Tues

SALAD WRAPS
Wed

VEGETABLE RISOTTO (with fruit jelly & cream)
Thurs

PASTA FLORENTINE
Fri

PUMPKIN & SWEET POTATO SOUP (with garlic soldiers)

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

A huge thank you the LUNCH LADIES before Open Day - They ALL deserve a medal with the added load of the school Open Day and our new all singing, all dancing lunch menu which they have borne with dignity and respect for our school. They are all truly a valued part of our community and I wish to thank them all in advance. They are a shining light to our honoured values, particularly that of Service and Care of others.

Don’t forget to get in early at the Open Day for your home-made bottled goods and great food!
•    Tea, coffee and cold drinks, available from 8.30am,
•    Sandwiches/Rolls, snacks and bottled goods available from 9.30am,
•    Curries/Hot food etc. available from 10.30-11am…until sold out.
•    There will be a limited amount of ‘take-home’ curry packages from 9.30am. Be quick.
•    Any left overs will be packaged up at 1.30pm for extra take-home packs.

PS For all the students who have asked, yes – pizza is coming up in week 7! The lunch ladies need a break in week 6.

Donna Moor
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Head of Kitchen

Categories: Lunch menus, John Colet

20
May
2016

On the vegetarian lunch menu this week...

Mon

PASTA NAPOLITANA
with POMEGRANATE COUSCOUS SALAD
Tues

BUTTER ‘CHICKEN’ & VEGETABLE CURRY with PINEAPPLE FRUIT FOOL
Wed

CHEESY HOT DOGS
(Breezeway)
Thurs

THAI FRIED RICE with ASIAN SLAW
Fri

SANDWICHES AND FRUIT YOGHURT(Walkthrough)

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

We had a few unforeseen changes in the kitchen this week that we had to adjust to and carry on. We did miss one of our new meals, so I have added it to this week’s menu. With the Open Day coming up fast, anything may happen this week while we are sharing our space with singing, Shakespeare and sport (if it rains).
The children are embracing the new food items with great enthusiasm and I would like to thank them all. Requests are starting to come in for repeat menu items and some of their personal favourites from home. We may struggle with some creations ‘en mass’ in our little kitchen, but we will try our best.

Thank you to everyone who has sent in a bottle for the school fair. Keep them coming.

If you are looking for any recipe from the school (new ones will be issued soon) go to the the school web site and type in the search box (top right) - eg. Saucy pasta recipe.

Donna Moor
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Head of Kitchen

Categories: Lunch menus, John Colet

13
May
2016

On the vegetarian lunch menu this week...

Mon

SANDWICHES & ROASTED VEGETABLE SALAD (walk through)
Tues

MEXICAN BOATS with KIDS GREEN SALAD
Wed

‘BEEF’ MADRAS PILAF with QUINOA STUFFED PUMPKIN
Thurs

VEGGIE FARMER’S PIE with FRUIT JELLY
Fri

BUTTER ‘CHICKEN’ & VEGETABLE CURRY

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

Just a reminder – A CALL FOR HELP in and around the kitchen on Open Day. It is imperative that we have parental help during the day to get ALL of the food out. We can’t do it without you!

Please get onto the ‘Doodle’ in the Weekly Note and put your name down for an hour or two or all day. A leave pass is given for the student performances, I promise.

Donna Moor
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0416 116688
Head of Kitchen

Categories: Lunch menus, John Colet

06
May
2016

On the vegetarian lunch menu this week...

Mon

CHEESE, TOMATO & LETTUCE SANDWICHES
(walk through)
Tues

VEGETABLE RISOTTO And CHUNCKY PEACH YOGHURT
Wed

SAUSAGE ROLLS And ICEBURG SALAD
Thurs

CHEESE & SPINACH AGNOLOTTI And SPINACH AND FETA SALAD
Fri

CHIPS & BEANS And CHEESECAKE CRUMBLE

Egg free, dairy free, gluten free and vegan options available

Healthy fast food can seem to be a difficult task for many. The key is to have a ready stock of pantry items and some forethought. If you make friends with your freezer, cryovaced fridge products, some UHT products and good quality canned foods, you are well on your way.

Think of the savings to your wallet and your health!

Some ideas to help you:

1    When you make a curry or stew, make double portions and freeze the other for another day or put into pastry for pies.

2    Cut vegetables you won't get to into pieces for stir fry or ‘roasties’ and freeze.

3    Use left over mash and add anything then roll in breadcrumbs and freeze for quick croquettes.

4    Use leftover risotto and some cheese and roll into arrancini balls, then freeze.

5    Make burger patties in advance and freeze.

6    Always keep burger buns freshly frozen in the freezer.

7    When you make a lasagna – make 2 or 3 at once and freeze the others.

8    Make your own pizza base dough and freeze the dough balls before they rise. When they defrost they will finish rising (my favourite idea). No store bought pizza again!

And don't forget to buy some of my pasta and curry sauces, chutney or cheeses at the school Open Day (Sunday May 29th) for your pantry!!!

Donna Moor
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Head of Kitchen

Categories: Lunch menus, John Colet

29
April
2016

On the vegetarian lunch menu this week...

Mon

VIETNAMESE NOODLE STIR FRY with PINEAPPLE FRUIT ‘FOOL’
Tues

PUMPKIN & TOMATO BISQUE with GARLIC SOLDIERS
Wed

CHINESE FRIED RICE   with BANOFEE PIE
Thurs

SAUCY PASTA & WHITE BEAN & TOMATO SALAD
Fri

CHEESE SALAD WRAPS
with COLESLAW

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


The wonderful thing about 2016 food trends is that they are finally taking the leap towards brighter, healthier and exotic Pacific and Asian influences.

As we know, many of these cultures respect and embrace the vegetarian diet.

As you can see from our menu we are including a multitude of flavours and tastes to entice even the fussiest eaters.

Next week - healthy fast food at home.

Donna Moor
Head of Kitchen

Categories: Lunch menus, John Colet

01
April
2016

On the vegetarian lunch menu this week...

Mon

SAUCY PASTA & SALAD
(With beetroot, feta and bean salad)
Tues

CHINESE FRIED RICE (new recipe)
(With tropical fruit jelly)
Wed

'SAUSAGE' ROLLS
Thurs

SPINACH & CHEESE AGNOLOTTI
(In a rich tomato passata)
Fri

MEXICAN TACO BOATS (new item)
(With fruit yoghurt)

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

 

The last week of the term is here and we shall go out with some of our favourite ‘NEW MENU’ items and ‘TASTE TESTERS’. I am very glad to hear that the children love our new, inspired menu items and their willingness to try new things has overwhelmed me.

There is more and more research hurtling us towards changing the ‘old diet habits’ into a diet of what’s now known as ‘The Blue Zone’. This is where the healthiest and oldest people on the planet live. These people eat simply. They:

·         Eat mostly plants

·         Love legumes

·         Eat nuts

·         Cut right back on meat (if not vegetarian)

·         Eat from the sea (if not vegetarian)

·         (one of the most important) Listen to their bodies.

This is what we are trying to teach and inspire our students at John Colet to do every day.

Have a wonderful and safe holiday.

Donna Moor
Head of Kitchen



Categories: Lunch menus, John Colet

24
March
2016

On the vegetarian lunch menu this week...

Mon

EASTER MONDAY (CLOSED)
Tues

MIXED VEGETABLE SOUP AND SOLDIERS

Wed

TOFU PAD THAI NOODLES (With Rote Grutze dessert)

Thurs

CHIPS AND BEANS

Fri

EGG SALAD ROLLS

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

What a successful few weeks we have had on the ‘taste test’ menu. Well done to everyone!
The children have loved the spicy soup, Thai fried rice, pasties, coleslaw and chickpea tabbouleh salads, all of which will return to the menu.
Our main taste tests this coming week are the Rote Grutze dessert (a German berry custard style dish), quinoa and the Greek salad. Other things will come, depending on what there is to create new flavours from.
If you are not traveling this weekend, try taking the time to clean out any old or unhealthy foods from your cupboards and fridge. It always inspires me to have a fresh, clean and neat kitchen to create from. This should not take more than 1 hour. Be brutal, particularly with old herbs and spices, they make food bitter.

Have a Happy and Safe Easter Break.
Donna Moor
Head of Kitchen

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Some snaps from our 'hot dog' lunch in the breezeway today...

john Colet students eating salad

donna with salads

Categories: Lunch menus, John Colet

18
March
2016

On the vegetarian lunch menu this week...

Mon

PAD THAI NOODLES WITH ASIAN SLAW

Tues

SPICY TOMOTO GNOCCHI

Wed

CORNISH PASTIES

Thurs

HOT DOG BREEZEWAY (with Easter Eggs)

Fri

GOOD FRIDAY (CLOSED)

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


Recently we have added a few added delicacies to our menu. The children are now experiencing the addition of the ‘TASTE TEST MENU’ when it is offered. This menu is to help introduce the children to new and more exotic flavours, without any pressure. They have the right to try and like or dislike. Any of the foods that the majority likes will become part of our regular lunch menu.

Many of the ‘Taste Test Meals’ come from some children’s desire to have ‘what the teacher’s are having’. These meals are recreations of the previous day’s menu. This reduces our wastage and increases our offerings of the full vegetable version of the meal itself.
•    Spicy Beans is the full spice version of the nacho sauce
•    Thai Soup is blended Sunshine Thai with extra spice
•    Vegetable Frittata is roast vegetables, baked with eggs

So if you are looking to increase your child’s taste buds with no pressure, encourage them to visit me at the front counter.

Have a Happy and Safe Easter Break.
Donna Moor
Head of Kitchen

Categories: Lunch menus, John Colet

11
March
2016

On the vegetarian lunch menu this week...

Mon

CHEESE TOASTIES WITH SALAD AND PEACH YOGHURT

Tues

MACARONI AND CHEESE

Wed

PIZZA PUFFS
Thurs

NACHOS

Fri

THAI STYLE EGG FRIED RICE

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

To balance your child's diet we suggest you pack a healthy morning tea that incorporates some of the following:

  • Fresh fruits and crunchy vegetables - these promote the salivary glands to work and strengthen young teeth.
  • Dairy foods, such as milk, yoghurt or cheese - these promote good gut bacteria and add necessary calcium.
  • Some sort of protein - such as boiled egg- this promotes growth and repair throughout the body.

Sometimes this can be difficult, so check the daily menu and balance it out with our lunch and your children will stay focused longer in the classroom.

Eat Well
Donna Moor
Head of Kitchen
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Categories: Lunch menus, John Colet

04
March
2016

On the vegetarian lunch menu this week...

Mon

CHEESY RICE

Tues

PENNE ARRABIATA

Wed

ROASTED VEGETABLE SOUP

Thurs

CURRY AND RICE

Fri

SALAD WRAPS

Vegan, dairy free, gluten free and egg free options always provided.

In Australia, we fall very short on the consumption of fibre rich legumes such as beans and lentils. It is reported that as many as 3 out of 4 people don’t eat enough of them.
Beans, lentils, chickpeas etc bulk out many delicious meals and add to the satiety of the dish. These delicious little devils can also help reduce blood pressure and are counted as 1 of your 5 vegetables per day.

At John Colet we
•    add red lentils to a blended soup.
•    combine chickpeas or green lentils with a salad of beetroot, avocado and rocket.

To improve your consumption of fibre, simply add some kidney beans to your next Mexican fiesta or, my favourite, add green lentils to cottage cheese/hummus cream with salad in a barley wrap.

Eat Well
Donna Moor
Head of Kitchen

Categories: Lunch menus, John Colet

26
February
2016

On the vegetarian lunch menu this week...

Mon

CHA KWE TEOH
Tues

SAVOURY RICE

Wed

PIZZA

Thurs

CHIPS & BEANS
Fri

CHEESE TOMATO & LETTUCE ROLLS

Vegan, egg free, gluten free and dairy free options always provided.

We were not born with food cravings; they are long term eating patterns that make solid pathways in our brains as we grow. Any habits are hard to change but it is possible to retrain our brains to follow a better path. It is just like learning to walk after falling down 1000 times as an infant.
If we teach our children from an early age to eat on the 80%-20% rule of 'Good' vs.'Bad' they will have an easier time when food choices become their own.
Start with tantalising aromas in your kitchen and an honest smile of how great dinner will be. The sense of smell will drive the sense of taste.
Never forget, at every opportunity let your kids help with the preparation of any meal.

Eat Well
Donna Moor
Head of Kitchen



 

Categories: Lunch menus, John Colet

19
February
2016

On the vegetarian lunch menu this week...

Mon

NASI GORENG AND ASIAN GREENS

Tues

GNOCCHI AMATRICIANA

Wed

SOUP AND GARLIC BREAD (Primary students please bring a packed lunch for swimming carnival)

Thurs

EGG SALAD ROLLS

Fri

SPAGHETTI BOLOGNESE

Vegan, gluten free, egg free and dairy free options always provided.

The food bank report of 2015, ‘Hunger in the Classroom’, suggests that students that do NOT eat a well-balanced breakfast can lose as much as 2+ hours of learning time every day.
The other thing we find is that most people believe that breakfast is a quick small meal that is eaten on the run. It is not. It should be the largest meal of the day.
Try these suggestions to keep your kids going-

  1. 1-2 eggs, scrambled with any vegetable they will eat (eg mushroom and tomato) or tofu, on wholegrain toast + a small piece of fruit with natural yoghurt.
  2. 1 Weetbix with milk and ½ banana + a boiled egg with soldiers.
  3. Muesli with fresh berries and yoghurt- prepared the night before.

Points to remember-

  • For any non-vegetarians, adding in or swapping lean breakfast protein is another alternative.
  • You can also prepare breakfast the night before, ready for heating.
  • If you must eat and run, grab an apple and a prepared protein toastie in a napkin, or the above muesli, and fly.

Eat Well
Donna Moor
Head of Kitchen
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Categories: Lunch menus, John Colet

12
February
2016

On the vegetarian lunch menu this week...

Mon

SUNSHINE THAI

Tues

CHEESE TOASTIES + ‘CUPPA TOM’

Wed

MEXICAN 'MEAT' PIES

Thurs

ROASTED VEGETABLES
(with chickpea mixed salad)

Fri

PASTA FLORENTINE

Vegan, egg free, dairy free and gluten free options always provided

There are many mixed messages today about nutrition and portion control, of which many fly in the face of reason.  I suggest following this simple plate portion when balancing your next meal...

  1. For a child 1/3 protein, 1/3 carbohydrates & 1/3 vegetables.
  2. For an adult it is ¼ protein, ¼ carbohydrates and ½ vegetables.

    All of this on a plate about the size of one's head!


Eat Well
Donna Moor
Head of Kitchen
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Categories: Lunch menus, John Colet

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