Friday, 24 March 2017 08:00

Issue 4 Head of Primary

 Harmony Day

"The process of inquiry begins with gathering information and data through applying the human senses: seeing, hearing, touching, tasting and smelling."
Joe Exline 2004


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For more Harmony Day pics see Deputy Principal Pastoral Care.

What a sensory experience Harmony Day was this year! Enhanced by the howling wind, the Primary School was a swirl of colour and a waft of curry, herbs, sugar and spice as the children arrived on Tuesday wearing silks, beads, lace, checks, stripes and stars and carrying trays of cultural delicacies to tempt even the most resilient taste buds! The sensory experience continued when the children gathered together and listened to stories about cultural diversity and belonging. There was an overwhelming spirit of unity as the Year 2-6 children sang Everyone Belongs in the Chapel.

Preparation and sharing of food became an important aspect of this year’s Harmony Day, especially as it helped to warm everyone from the unseasonal cold weather. The Kindergarten and Pre-Primary Classes demonstrated their open-mindedness and sense of community by bringing in and sharing food from their culture or heritage with one another.

Resilience and risk-taking abounded as the Year 1 – 6 students braved the extreme weather conditions and tasted foods from the vast variety of cultures during Lightning Lunch. A heartfelt thank you goes out to Mrs Godfrey and Mrs Emmans for their organisation of this and to the Year 4-6 Class Representatives who led the assembly and assisted in the planning and organisation of Lightning Lunch. The students proudly announced that over $1700 was raised which will contribute towards the purchase of coding and robotics equipment for the Library.

By all accounts the Parents’ cookery classes were a great success! Thank you to  Hospitality Co-ordinator Mrs Susan Leach  for enabling parents to use our wonderful kitchen facilities. A group of about 20 parents came together to learn how to cook Yakitori Chicken, Chinese Fried Wontons, Kerala Style Chicken Curry and ANZAC biscuits, from one another. One of these recipes is included in this newsletter.

Throughout the day, our school community applied all their senses to gather information about each other and further enhance the strong sense of cultural understanding, tolerance and care for one another that we are proud of at John Wollaston.


Sporting results
Our large Inter School Swimming team competed at Wesley College recently. Click here for their results: Inter school swimming resultsInter school swimming results

Last weekend many of our Primary students competed at the State Athletics Carnival. It ran all weekend and some of our students' results were outstanding.

Olivia Dodds - State 100m and 200m Champion

Olivia Trueman - Long Jump Silver Medal

Serah Waqanivavalagi - Discus Silver Medal

Jacob Hale - High Jump Bronze Medal

Ella Dodds - Fourth in the 100m


The students who were part of the 2016 Performing Arts Group, and the secondary students from Hairspray the Musical, attended Matilda The Musical on Wednesday 22 March. We all thoroughly enjoyed a wonderful production and had a great time! Matilda The Musical is the multi-award winning musical from the Royal Shakespeare Company, inspired by the beloved book by Roald Dahl.

As you may be aware the original songs for the musical were written by a Perth local, Tim Minchin. Matilda The Musical is the story of an extraordinary girl who, armed with a vivid imagination and a sharp mind, dares to take a stand and change her own destiny. This all-ages musical has been critically acclaimed in London’s West End and on Broadway in New York. This production has won over 50 international awards. More relevant, however, is this message from Tim Minchin: 'In a time when popular culture is awash with young women in tiny undies swinging on wrecking balls, Matilda reminds us that knowledge, compassion, creativity and strength will endure'.



Year 6 Library Inquiry Work

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Upper Primary Build going well
The exciting Upper Primary Build is going very well and concrete was poured during the week for the foundation.The new additions and alterations to the current building will create an amazing new centre which will contain six modern learning areas for Years 5 and 6; a specialist teaching area; a dedicated home of Primary Music; IT Support and Help Desk Office; large central space; staff meeting area and toilets; storerooms and covered outdoor areas.

The new designs, whilst sympathetic to the existing architecture of the School, will be distinguished by living green exterior features, light and spacious interiors, an uninterrupted view of the hills and a colour palette suited to older Primary children. It promises to be an excellent facility for the School. 



Healthy Recipe
Yakitori Chicken

10 – 12 bamboo or wooden skewers
Spring Onions (about 9)
500g chicken thigh
Vegetable oil
Yakitori Sauce
½ c soy sauce
½ c mirin
¼ c cooking sake
¼ c water
2 tsp brown sugar

  1. Soak skewers in water for 30 minutes.
  2. In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and the green part of 1 spring onion, and bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, until the liquid is reduced by half. It will take about 30 minutes. The sauce will be thicker and glossy. Let it cool to room temperature before using. Reserve ⅓ of the sauce in a small bowl for final coating.
  3. Cut the white and light green part of spring onion into 3cm pieces.
  4. Cut chicken into 3cm cubes.
  5. On a flat work surface, fold each slice of chicken in half, insert into chicken at 45 degrees angle, and press down on the skewer to pierce thorough the centre.
  6. Alternate each chicken slice with a piece of spring onion lined up perpendicular to the skewer. Each skewer will hold about 4 chicken slices and 3 spring onion pieces.
  7. Grease a wire rack (or oven-safe cooling rack) to avoid the chicken sticking on the grate. Place the skewers on top.
  8. Set the grill to high and wait until the heating elements are hot. Grill for 6 minutes. (**Can also be put on the BBQ or in a pan**)
  9. After 6 minutes, brush the sauce on the meat on both sides and continue to cook for 3-4 minutes to caramelize the sauce.
  10. Transfer the skewers to a serving plate and brush the chicken on top with the reserved sauce (with a clean brush).

*** If the sauce for final coating came in contact with the raw chicken, you have to need to boil the sauce again to avoid contamination.***

Adapted from: Just One Cookbook – Easy Japanese Recipes


Mr Wayne Revitt
Head of Primary

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