Canteen News
Pease note these dates
Dear Parents & Carers,
Great care is taken to prevent cross-contamination of known allergens for those students with allergies/anaphylaxis. The canteen is a NUT FRIENDLY kitchen,EGGS are used in both baking and mayonnaise. Allergens are clearly stated for menu items on Qkr. Please read these carefully before making your choice. Please remember to opt-in for your child’s allergies/anaphylaxis.
When placing your child’s order please check you have the correct date – a wrongly selected date means lunch will not be prepared until the date selected. You should receive a message and email if notifications have been activated. Check your receipts for confirmation.
Please place your orders with plenty of time ahead in case of unexpected hiccups, check your order has been processed and gone through.
If you forget your Qkr password, reset to avoid adding in an incorrect one and being locked out.
Absent – please cancel orders before 8.30am.
Credit will be offered for your next order. If you miss the cut off, please call before 9.30am to reschedule your order for another day.
If you cannot see your child’s preferred items, they may be temporarily sold out or no longer unavailable.
If the canteen is closed on a specific day, it will be blacked out on Qkr and orders cannot be accepted.
If you have any questions or queries, please feel free to contact me via the office Monday – Thursday before 9.30am.
Due to the high volume of orders on a Friday I am unable to take your call, a message can be left with Admin staff.
Thank you
Justine
Canteen Manager
Important Canteen Dates
- Wednesday 3rd November – lunch orders for all students, are available.
- Wednesday 10th November – Canteen closed
- Monday 15th November – Orders open on Qkr for Special Icypole day on Tuesday 14th December
- Thursday 2nd December – last day to order icy pole for Tuesday 14th December – special icy pole day
- Thursday 9th December – Canteen Closed
- Friday 10th December – Curriculum Day
- Tuesday 14th December – whole school special icy pole day (optional)
- Thursday 16th December – Last canteen lunches for 2021
Boiled Fruit Cake
- 1 kilogram mixed dried fruit, chopped coarsely
- 250 gram butter, chopped coarsely
- 1 1/4 cup (275g) firmly packed brown sugar
- 1 cup (250ml) sherry (or 50ml brandy essence combined with 200ml water)
- 1/4 cup (60ml) water
- 2 teaspoon finely grated orange rind (or 1 teaspoon orange essence)
- 4 eggs, lightly beaten
- 1 1/2 cup (225g) plain flour
- 1/2 cup (75g) self-raising flour
- 2 teaspoon mixed spice
Method
- 1
Line a deep 22cm round cake pan with three layers of baking paper, extending paper 5cm above side.
- 2
Combine fruit, butter, sugar, 3/4 cup of the sherry (or the brandy essence mixture) and the water in a large saucepan; stir over medium heat until butter is melted and sugar dissolved. Bring to the boil, remove from heat; transfer to a large bowl; cool.
- 3
Preheat oven to 150°C (130°C fan-forced).
- 4
Stir rind (or orange essence) and eggs into the fruit mixture, then the sifted dry ingredients. Spread the mixture into the pan and top with nuts.
- 5
Bake cake for about 3 hours. Brush hot cake with remaining sherry; cover with foil; cool in pan overnight.
Bake cake for about 3 hours. Brush hot cake with remaining sherry; cover with foil; cool in pan overnight. Wrap tightly in glad wrap and foil until ready to eat.
Suitable to freeze
