Community News

Annual Spring Dinner Wrap Up

by Nerel Ezra, Coordinator

For the third consecutive year our gala fundraising event held prior to term break was another great success. This evening not only showcases our talented students and staff but is a celebration of community and an opportunity to applaud the progress and health of our beloved School.

Despite the spring rain outside, twinkling fairy lights guided the way to a warm, blossom-filled and candle-lit dining space and I am sure everyone who attended would agree that the night was a most joyous occasion.

Students in the Kitchen Garden elective seamlessly catered the seven courses and worked the front of house with a smile. Their memories of the evening will be accompanied by feelings of belonging, connection, great satisfaction – and fun! Special thanks to the staff involved in guiding them on this journey and supporting them to develop new skills and gain confidence. The level of enthusiasm, creativity and effort applied to this elective and to the event itself was exceptional.

Thank you to members of our ensemble groups who entertained us with beautiful music throughout the evening and to our two Year 12 MCs who kept the ball rolling.

We are pleased to announce that, coupled with the Silent Auction, we raised approximately $16,000 after expenses. These funds have been earmarked to upgrade (1) the science laboratories and resources at Blackhall, and (2) refurbish the play area as part of the restoration of the 5s building at Arlington.

The success of the night is largely dependent upon the contributions from parents, not just financially, but also of their time and donations. A huge thank you goes to all those who attended, donated and assisted with set-up of the library. As a community we all come together for the benefit of this amazing School and once again prove that together we can successfully organise a major, muli-faceted event with depth of quality and friendliness.

Seven course menu

Well done to the students of the Kitchen Garden elective who, under the expert guidance of John Collins, prepared, plated up and served these fabulous courses to 110.

Roasted cauliflower & aged cheddar soup

topped with hazelnuts and stinging nettle oil

Baked camembert and duck liver pâté

accompanied by radishes, baby carrots and bread

Beef tartare with tarragon mayonnaise

together with gently charred leeks and zucchinis

dressed in butter and lemon

Lime cerviche

lightly-cured snapper combined with

Peruvian chillies, corn and sweet potato

Hāngī  lamb shoulder

cooked in the traditional Māori way

underground for eight hours

Salted caramel & chocolate pots

Spring cake

The magnificent Spring Cake was created by Year 12 student Ryn Wheelan.

If you would like to contact Ryn about  decorated cakes and cookies for a special occasion you can email her at Patisseryn Cakes and Cookies patisseryn@gmail.com

We would gladly welcome any Alumni enquiries if you wish to book a table next year.