Another term has begun and we have more students than ever. It’s clear that Paul’s vision and commitment to the college, teaching staff, coaching staff and, most importantly, the students is one that is welcomed by the community.
Just a quick note to all the new families regarding the cafe.
- Morning tea is $3.00 for the all-you-can-eat buffet
- Drinks are $1.00 each (hot or cold chocolate and juice)
- Cold filtered water is free
- Parent/carers are welcome to come and grab an espresso coffee or tea in the mornings when dropping off the students.
- Parent/carers are welcome to volunteer at the cafe.
- Any students who have allergies, the carers should notify the office and issue the college with an action plan
Here’s our menu from the past fortnight:
Week One
- Tuesday – Penne Napolitana with grated parmesan and a Cauliflower Baby Spinach Carrot Salad
- Wednesday – Beef Cottage Pie with a Chickpea Beetroot Baby Spinach Salad
- Thursday – Chicken Vegetable Hokkien Noodle Stirfry with a Mushroom Olive Baby Spinach Salad
- Friday – Good old Aussie Beef Sausage Sandwich with all the salad trimmings
Week Two
- Monday – Beef Nachos with fresh tomato salsa, carrot, sour cream, cucumber and cheese. (ALL TIME FAVOURITE MEAL)
- Tuesday – Mixed Vegetable Soup with toasted parbake
- Wednesday – Chicken Stroganoff on pasta
- Thursday – Sports Carnival (everyone had to fend for themselves)
- Friday – Barbequed barramundi fillet burgers with all the salad trimmings
Ingredient in the Spotlight: Spinach
Spinach is an excellent source of folate, the B vitamin that helps to prevent birth defects, heart disease, dementia and colon cancer. Spinach also contains, lutein which fights against macular degeneration, which causes age–related vision loss – in fact, including at least two servings of spinach a week in your diet halves the odds of macular degeneration (a leading cause of blindness). Spinach also offers a powerful protection against stroke. Lastly, because of its high vitamin K level, spinach also helps build stronger bones – lowering the risk of hip fracture from osteoporosis by as much as 30 percent.
Cheers, Chef Ash and Jodi
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