Save the date 

Term 1, 2021

Term 1 is a Sunsmart term - hats must be worn outside when playing, or students will be moved on to undercover areas. 

Wednesday 24th March Foundation Excursion, please see Compass for details.

Sunday 21st March: Working Bee

Tuesday 23 March: Second-hand Uniform Sale (QKR only) TBC

Monday 29 March : Harmony Day Celebrations

Tuesday 30 March: Special Food Day, Hot Cross Bun Morning Tea ( orders now closed)

Wednesday 31 March last day for lunch orders for Term 1

Last week of Term - Parent Teacher Interviews. Details of times will be sent via Compass

Thursday 1st April: Term 1 dismissal 2.30pm. Please ensure arrangements are made for your child to be met at this different pick-up time.

Friday 2nd April: Good Friday Public Holiday

Daylight savings ends Sunday April 3

Term 2, 2021

Monday 19th April: Curriculum Day

Tuesday 20th April: First day of Term for all students

Wednesday 21 April : Canteen reopens for Term 2

Thursday 22 April: Family picnic for Kalinda families

Monday 26th April: Kalinda House Cross Country

Tuesday 27 April : Anzac Special Morning Tea (order and payment through QKR)

Tuesday 11th- Thursday 13th May: NAPLAN for Grade 3 and 5

Wednesday 19th- Friday 21st May: Grade 5/6 Camp, Camp Rumbug in Foster.

Monday 14th June: Queen's Birthday Public Holiday

Friday 25 June End of Term, students dismissed at 2.30 pm

Later in the year

Public Holidays

Melbourne Cup Tuesday 2 November

Working Bee Dates for 2021

Sunday 21st March  please join Ted for a BBQ afterwards

Saturday 1 May

Sunday 30 May

Saturday 19th June

Sunday 25th July

Saturday 28 August

Sunday 17 October

Sunday 14 November

Camps

Grade 5/6 Camp 19-21 May Camp Rumbug

Grade 4 Camp 23 - 25 August, Phillip Island

Grade 3 Camp 13-15 October, Wombat Corner

Important dates

Kalinda House Cross Country Monday, April 26

Grade 3-6 House Athletics Wednesday, July 28

Foundation - 2 Athletics Carnival Tuesday, November 9

Yr 7 2022 Transition day Tuesday December 7 for Government Schools

Terms for 2021

Term 2,  Students return Tuesday 20th April. Students dismissed Friday 25 June 230pm

Term 3, Students return Monday 12 July. Students dismissed Friday 17 September 230pm

Term 4, Students return Monday 4 October. Students dismissed Friday 17 December 130pm

Hot Cross Bun Recipe 

https://www.taste.com.au/recipes/traditional-hot-cross-buns/c78de14f-7bfc-45e8-b1b7-176141e97ae7

INGREDIENTS

Melted butter, to grease

490g (3 1/4 cups) Anchor Bread & Pizza Plain Flour

170g (1 cup) sultanas

2 tablespoons mixed peel

2 tablespoons caster sugar

1 teaspoon (7g/1 sachet) dried yeast

1 teaspoon mixed spice

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Large pinch of salt

250ml (1 cup) warm milk

50g butter, melted

1 egg, lightly whisked

Plain flour, to dust

Butter, to serve

CROSS PASTE

40g (1/4 cup) plain flour

2 tablespoons cold water

GLAZE

70g (1/3 cup) caster sugar

80ml (1/3 cup) cold water

METHOD

• Step 1

Brush a baking tray with melted butter. Combine the flour, sultanas, mixed peel, sugar, yeast, mixed spice, cinnamon and nutmeg in a large bowl. Stir in the salt.

• Step 2

Make a well in the centre. Add the milk, butter and egg. Use a wooden spoon to stir until just combined. Use your hands to bring the dough together in the bowl.

• Step 3

Turn onto a well-floured surface. Knead for 10-15 minutes or until smooth and elastic. Brush a large bowl with melted butter. Place dough in the bowl. Turn to coat. Cover with plastic wrap or a damp tea towel. Place in a warm, draught-free place to prove for 1 1/2 hours or until dough doubles in size.

• Step 4

Preheat oven to 200°C. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2-3 minutes or until dough is smooth and elastic and has returned to its original size. Divide into 12 equal portions. Shape into balls. Place, side-by-side, on the prepared tray. Place in a warm, draught-free place for 30 minutes or until dough has risen 1-2cm.

• Step 5

To make the cross paste, combine the flour and water in a bowl until a smooth paste forms. Transfer to a piping bag fitted with a 2mm plain nozzle. Pipe in a continuous line along the centre of each row of buns. Repeat in the opposite direction to make crosses. Bake for 20 minutes or until golden and the buns sound hollow when tapped on the base.

• Step 6

Meanwhile, to make the glaze, place sugar and water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves and mixture thickens slightly.

• Step 7

Brush the tops of the buns with the glaze. Serve hot with butter.