Art & Technology 

Music  Report

What a great concert we had at Lunchtime on  Wednesday June 1. The band featuring Direin on vocals, Tynan on keys and saxophone, Joshua on drums and vocals really displayed remarkable talent. They performed songs like Now’s the Time, Ruby by Kaiser Chiefs, Come Together by the Beatles, and Desperado by the Eagles. The song Desperado really showcased Direin’s vocal quality and range of style and tessitura. A truly great performance by all.

The performance also featured our younger players in Wesley on guitar and Jamie on electric bass. These concerts will be a major feature of our music life. 

The music concert for tonight Tuesday June 7 has had to be postponed as a result of the absence of key staff resulting from illness. The concert which will  feature the outstanding talents of our Year 7 and Year 9 Music classes will be rescheduled for  families, friends  and guests. 

Mr Gordon Gunn

Performing Arts Coordinator

VCAL Anzac Biscuit Investigation 

Did you know that ANZAC biscuits proved to be a very good solution to the nutritional scarcity for soldiers from Australia and New Zealand during World War 1? During a recent VCAL project, I had to research Anzac biscuit recipes, select one, compare it to other recipes, create a shopping list of all the ingredients that I’d need and then bake a batch of biscuits in the Food Technology room. 

For this assignment, I chose to work with Isabel. The recipe we chose was not a traditional recipe, as the regular flour in the recipe was substituted for almond flour to ensure that the biscuits would be gluten free. The Anzac biscuit recipe that we used was as follows:

Ingredients:

170g rolled oats

170g desiccated coconut

200g unsalted butter

2tbsp golden syrup

200g almond flour

2tsp bicarbonate of soda

200g caster sugar

Method:

1. Combine dry ingredients in a bowl. (Oats, coconut, flour and caster sugar)

2. Prepare a pan to melt the butter. Stir butter together with golden syrup.

3. Mix 2 tablespoons of boiling water with bicarbonate of soda and add to the butter mixture.

4. Combine dry and liquid ingredients and stir well.

5. Prepare baking sheets and add the desired amount of mixture to the sheet in lumps.

6. Bake for 8-10 minutes at 180oC or until biscuits are golden brown.

7. Transfer biscuits to a cooling rack, allowing them to cool and harden before serving. 

When I compared my recipe to other recipes, I found that there are so many different ways to bake ANZAC biscuits. Most recipes have many similarities with oats, sugar, baking soda, unsalted butter and desiccated coconut seem to be the key ingredients.  However, each recipe that I compared had one or two of its own unique ingredients making them different from the others. Key differences included the use of almond flour, white chocolate, hazelnuts, lemon rind, slivered almonds and Vanilla extract in some recipes.

Overall, I found I enjoyed the assignment and working with Isabel was a fun and enjoyable experience. 

Amy Mitcham 

Whilst completing the ANZAC biscuits assignment, I learnt that I really enjoy hands on activities. I like working outside the classroom and also enjoy working as part of a group, working together and helping each other achieve a common goal. 

Joelle Westmore-Murrell

Mrs Suzanne Tate

Art & Technology Coordinator