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Term 2 2021

Tuesday 1 June : Division Cross Country( selected student only)

Thursday 10 June : Japanese Incursion (POSTPONED)

Monday 14 June: Queen's Birthday Public Holiday ( no students)

Tuesday 15 June : EMR Cross Country ( selected students only)

Wednesday 23 June : Super Circus Whole School Wellbeing day

Thursday 24 June : Canteen closed for end of Term cleaning. 

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

Term 3 2021

Monday 12 July : Students start Term 3

Thursday 15 July : Canteen reopens for Term 3

Monday 19 July : Grade 3 Excursion to Scienceworks

Wednesday 28 July: House Athletics G3-G6

Tuesday 3 August : Foundation Excursion

Wednesday 11 August : Grade 5 and 6 Hooptime

Wednesday 18 August: Grade 3 and 4 Hooptime

Monday 23- Wednesday 25 August : Grade 4 Phillip Island Camp

Monday 23 - Friday 27 August : Book week

Friday 27 August : Lisa Keskinen ( Author visit )

Thursday 2nd September : Grade 2 Big Night Out

Friday 17 September : End of Term, students dismissed at 2.30 pm

Term 4 2021 

Monday 4 October : Term 4 starts

Wednesday 27 October : Kalinda Colour Run

Tuesday 2 November : Melbourne Cup Public Holiday

Tuesday 9 November : Foundation - G 2 Athletics Carnival

Tuesday 7 December : 2022 Year 7 & 2022 Foundation Transition Day for Government Schools

Friday 10 December: Student free day ("Curriculum Day")

Friday 17 December : End of school year, students dismissed at 1.30pm

2022 Dates

Tuesday 1 February: Term 1, first day for students 

Tuesday 22 March 2022 : Kalinda Primary School Photo Day 

Working Bee Dates for 2021

The dates for the next working bees are below. 

If you can spare some time to assist, please email the office so we can cater for you. The working bee's are run from 10am-12.

Saturday 19th June

Sunday 25th July

Saturday 28 August

Sunday 17 October

Sunday 14 November

School Camps 2021

Grade 4 Camp 23 - 25 August, Phillip Island

Grade 3 Camp 13-15 October, Wombat Corner

Below is a recipe that is a winner! Great for these cold nights and will not last long.

Sticky Date Pudding with Butterscotch Sauce

Date Pudding

• 340gm Pitted Dates
• 375ml Boiling Water
• 1 ½ teaspoons Bicarbonate Soda
• 150gm Soft Butter chopped
• 175gm Brown Sugar
• 3 Eggs
• 225gm Self Raising Flour
• Pinch of Salt

Butterscotch Sauce

• 160gm Butter
• 530gm Brown Sugar
• 500ml Cream
• 5gms Salt

Preheat oven to 160 degrees Celsius.

Grease a small square or rectangle oven proof dish.

Soak the dates in the boiling water & bicarb soda, set aside till cool.

In a food processor or thermomixer combine all ingredients for the pudding until smooth.

Pour into your greased tray & bake for 45-50 mins or until a skewer comes out clean. 

For the sauce, place the sugar, salt and butter into a pot, on a medium heat, dissolve the sugar until starts to bubble approximately 5 minutes. Slowly add in the cream, whisk until smooth, continue to cook on a low heat for two minutes. Serve.

Serve straight from the dish with sauce, cream, custard  or ice cream.

Suitable to freeze. Keep refrigerated for up to 5 days.

Lemon Slice

• 320gm Condensed Milk
• 320gm Melted Butter
• 610gms Biscuits
• 3 Lemons Zested and Juiced
• 150gm Shredded Coconut
• 100gm Desiccated Coconut

Icing

• 150gm Butter
• 250gm Icing sugar
• 50ml Cream
• 2 Lemons
• 75gm Shredded Coconut

Line a slice tray with baking paper or cling film.

For the slice, place biscuits in a food processor and blitz until they are a smaller crumb. Alternatively place biscuits in a zip lock bag and hit with rolling pin.

Place all ingredients into the food processor or a large bowl and mix until combined.

Tip the mix into your prepared tray and smooth with a spatula until even. Place into fridge to set.

For the icing, toast the coconut in the oven or in a pan until golden. Set aside to cool

cream the butter and sugar in a bowl with an electric mixer on high until light and fluffy. Add in the cream, juice and zest, continue to mix on half speed for two minutes.

Take the slice from the fridge, once set and solid, remove from pan, spread over the icing evenly and sprinkle with toasted coconut. Serve.

Keep in the fridge for up to 5 days.