Events

2015 Events Review

Category: Fundraising

Sunset Cinema February 2015

On February 27th Stanmore Public School hosted its first open air cinema on the Oval. A huge thank you to our generous Sunset Cinema supporters;

Art Est
Better Read Than Dead
Corner smith
The Henson
Pilcher Residential
Red Sport Tennis
Spitting Image Photography
TASK
Where the Monster Sat

 


Bunnings BBQ March 2015

On Saturday March 7th Stanmore PS hosted a Bunnings BBQ at the Mascot store. Our sausage sizzles were flying off the BBQ with many customers returning for seconds! All our volunteers had great fun helping us to raise $2,152.50 for our school. A big thank you to the Yr 5 & 6 parents and students who came along to help on the day and also to year 3 teacher, Mr Lade, who also helped out. Of course thanks to Bunnings for giving us the spot.


Election Day BBQ & Cake Stall March 2015

Thank you to all of our wonderful bakers, volunteers and voters of Newtown for making our 2015 Election Day fundraiser such a great day! 300 Egg & Bacon rolls, 900 Sausage sizzles, 80 burgers, 150 Haloumi rolls. A beautiful cake stall, Janet's famous relishes, Rob's chilli sauce – all sold out by lunch time! Our 'Local' cookbook sold well too. Also many thanks to Merilyn for the clothes stall of which all proceeds are being donated to the school!

 


Easter Raffle April 2015

 


Mothers Day Stall May 2015

This year the children in Years 3 – 6 were hard at work in their kitchen classes making jams, preserves, infused oils and flavoured vinegars, using some produce from the kitchen garden. The younger children in Years K – 2 put their creative skills to use to decorate the ‘hats’ for the jam jars and the swing tags for the bottles. 

   

 

 

Here's some recipes from our Kitchen Specialist Dimitra which the kids having been cooking and include ingredients the kids bought for their mums:

Man’oushe, Za’atar Flatbread with Chilli Oil

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School From the garden: oregano, mint, rocket, pepitas

Equipment

Metric measuring scales, spoons and large jug
2 large mixing bowls
Wooden spoon
Pastry brush
Plastic wrap
Tea towel
Spoon
Oven mitts
3-4 large Baking trays, lined with baking paper
Rubber mat, chopping board
Bread knife
Three serving boards or platters
Small frying pan
Wooden spoon
Small Blender
Spatula
Metric measuring spoons and jugs
Small bowl
Tea towel

Ingredients

650ml warm water

2 tablespoons honey

800g white plain flour

200g wholemeal plain flour

2 teaspoons salt

14g instant dry yeast

Chilli oil for brushing and oiling bowl

 

handful fresh mint leaves

a few fresh rocket leaves

 

Za’atar with Pepitas

5 sprigs fresh oregano 
2 tablespoons pepitas

1 tablespoon dried thyme 
1 tablespoon ground sumac 
1 teaspoon salt 
1 tablespoon ground cumin

60ml Chilli Oil

What to do:

To make the Man’oushe:

1.  Combine the water and honey in the jug and stir to dissolve the honey.

2.  Measure the flour into a large mixing bowl and add the salt and yeast. Stir with the wooden spoon to combine. Make a well in the centre.

3.  Pour the water mixture into the well. Stir to mix the flour and water to a soft sticky dough.

4.  Sprinkle a little flour over the bench, your hands and the dough. Tip out the dough and use your hands to squash it all together into one lump. Knead the dough for 5 minutes, only sprinkling it with flour if it feels too sticky.

5.  Lightly oil a bowl and place the dough into the bowl, turn over the dough to ensure it is covered with oil, cover it with plastic wrap and leave it for at least 30 minutes in a warm spot to double in size. While the dough is rising, make the Za’atar – see below.

6.  Preheat the oven to 250C. Punch the dough down once to release the air, then knead for 30 seconds.

7.  Divide dough into 15 pieces. Shape each piece into a ball and then roll out into an oval about 5mm thick. Place ovals onto prepared oven trays.

8.  Spread some of the Za’atar with Pepitas mix over the rolled out dough.

9.  Bake Man’oushe for 5-10 minutes or until puffed and nicely browned.

10.  Wearing oven mitts on both hands, carefully take the trays out of the oven.

11.  Wait at least 10 minutes before tearing or cutting into wedges. Sprinkle with some torn mint leaves and/or torn rocket leaves and place onto serving platters.

To make the Za’atar:

1.  Wash the oregano and pat dry with a tea towel and remove the leaves from the stems. Place leaves into the blender.

2.  Heat the frying pan over medium heat and dry fry the pepitas for 3 minutes or until beginning to toast and pop. Be careful as they can pop out of the pan! Remove from pan and place into a small bowl to cool slightly.

3.  Place the thyme, sumac, salt and cumin into the blender and add the pepitas.

4.  Blend until mixture is finely chopped.

5.  Use the spatula to scrape mixture into a bowl and mix in enough flavoured oil to form a paste.

Roast Carrots with Orange Dressing with Aromatic Spiced Oil

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School From the Garden: rosemary, oregano, thyme, carrots, sweet potato, edible flowers

Equipment

Tea towel

Utility knife

Chopping board and rubber mat

Vegetable peeler

Baking tray

Metric measuring spoons and measuring jug

Aluminium foil

Oven mitts

Zester and citrus juicer

Three serving platters and tongs

Ingredients

1-2 sprigs fresh rosemary

2-3 sprigs fresh oregano

2-3 sprigs fresh thyme

6 carrots

1 sweet potato

1 large red onion

2 tablespoons olive oil

Edible flowers to garnish

Dressing

1 orange

2 teaspoons red wine vinegar

80ml Aromatic Spiced Oil

Salt and pepper

  

What to do:

1.  Preheat the oven to 220C.

2.  Wash the rosemary, oregano and thyme. Dry with a clean tea towel. Strip the leaves of the rosemary, oregano and thyme from their stems. Place the stems into the compost and finely chop the leaves with the utility knife.

3.  Peel the carrots and sweet potato with the vegetable peeler.

4.  Set out the chopping board and rubber mat. Using the utility knife, chop the carrots in half lengthwise, then chop them into 1cm sticks. Cut the sweet potato into similar sized pieces.

5.  To peel the onion, cut the onion in half from top to bottom through the root end. Place the cut side on the board and cut away the root end and top. Remove the papery outer skins from the onion and place into the compost. Cut the onion into thin wedges.

6.  Put the carrots, sweet potato and onion into the baking tray and add the oil, rosemary, oregano and thyme, and salt and pepper to taste. Cover with aluminium foil and roast in the oven for 10 minutes.

7.  Wearing oven mitts, remove the foil covering the vegetables and roast the vegetables for a further 10 minutes or until tender when pierced with a knife.

While the vegetables are roasting prepare the dressing

8.  Use the zester to zest the orange rind into a bowl. Halve the orange and juice it. Pour the juice into the bowl with the zest and add the vinegar and olive oil. Whisk to combine then season to taste with salt and pepper.

9.  To serve, divide the roast vegetables between three serving platters, and drizzle with the orange dressing. Garnish with edible flowers and serve.

Hummus with Flavoured Oil

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School From the Garden: garlic, lemons

Equipment

Large Strainer

Large bowl

Small frying pan

Wooden spoon

Mortar and pestle

Rubber mat, chopping board and utility knife

Metric measuring scales, spoons and cups

Large saucepan

Food Processor

Spatula

Three serving plates

Citrus juicer

Teaspoons for tasting

Ingredients

200g dried chickpeas, soaked overnight

3 teaspoons cumin seeds

¼ cup tahini (optional)

Salt

Black pepper

2 garlic cloves

1 lemon

Pinch paprika

Handful parsley sprigs

60ml (1/4 cup) Chilli Oil or Aromatic Spiced Oil

What to do:

1.  Drain the soaking water from the chickpeas and place chickpeas into a large pot. Cover with plenty of water, bring to the boil over high heat then reduce heat to medium and simmer uncovered for 1 hour or until very soft. Allow to cool a little in the water.

2.  Place the strainer over a large bowl and strain the cooked chickpeas, reserving the cooking water.

3.  Transfer the drained chickpeas to a processor and add the tahini (if using) a good pinch of salt and pepper.

4.  Heat the frying pan over medium heat and add the cumin seeds. Cook the cumin seeds while stirring with the wooden spoon for 1 minute or until aromatic. Transfer to the mortar and pestle and pound until fine. Add to the chickpeas in the processor.

5.  Place the garlic on the chopping board and use the flat side of the knife to smash the garlic. Remove the skin and add garlic to the processor.

6.  Juice the lemon and add about 2 teaspoons of lemon juice to the processor. Reserve remaining lemon juice.

7.  Process chickpea mix, stopping every now and then to scrape down the side of the blender bowl.

8.  Add a little cooking water (about a tablespoon at a time) and blend again to make a soft spreadable puree. Taste and adjust with a little extra lemon juice, salt and pepper. The hummus needs to taste a little ‘tart’.

9.  Spoon hummus onto your serving plates, and sprinkle with some paprika. Garnish each one with some torn parsley and a little drizzle of flavoured oil.

Crisp Apple Fennel and Rocket Salad With Raspberry Mint Vinegar

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School From the Garden: onion, rocket, fennel, apple, lemons

Equipment

2 Chopping boards and rubber mats

2 Utility knives

1 Paring knife

Measuring spoons and measuring jug

Small frying pan

Wooden spoon

2 Large and 2 small mixing bowls

Whisk

Salad spinner

Three serving platters and three serving spoons or tongs

Ingredients

Caramelised onions:

1 red Spanish onion

1 tablespoon extra-virgin olive oil

 

Dressing:

2 tablespoons Raspberry Mint Vinegar

Salt and pepper

80ml (1/3 cup) extra virgin olive oil

 

12 leaves fresh rocket

½ fennel bulb

1 granny smith apple

½ lemon

 

 

 What to do:

1.  Set out two rubber mats with the chopping boards and knives.

2.  To peel an onion, cut the onion in half through the root end. Place the cut side on the board and cut away the root end and top. Remove the papery outer skins from the onion, then slice thinly using the utility knife.

3.  To make the caramelised onions, heat the olive oil in a small frying pan over medium heat and add the sliced onion. Cook stirring with a wooden spoon until the onions are soft. Increase heat to medium high and continue stirring until onions are golden brown and caramelised. Be careful not to burn them! Transfer onions to a small bowl.

4.  To make the dressing, place vinegar, oil and a little salt and pepper into a small bowl. Use the whisk to blend all the ingredients then taste and adjust the seasoning. The dressing will separate on standing, so you’ll need to whisk it again just before dressing the salad.

5.  Place a large bowl in the sink and half fill with water. Wash the fennel well. Wash the rocket leaves well and trim away any tough stems or dried outer leaves. Wash the apple. Place the rocket into the salad spinner and spin to remove excess moisture.

6.  To prepare the fennel, trim away any tough stems. Give the tough stems to the group making the stock. Use the utility knife to thinly slice the fennel; place it into the large bowl.

7.  To prepare the rocket, tear the leaves into smaller pieces and place into the large bowl with the fennel.

8.  Wash and cut the apple into quarters. Use the paring knife to remove the core then thinly slice the apples. Squeeze a little of the lemon onto the apples to prevent them from discolouring.

9.  To assemble the salad, place the caramelised onions and apples into the bowl with the rocket and fennel. If the dressing has separated, whisk again until smooth and pour over the salad. Use your hands or some large spoons to gently toss the salad without squashing the leaves!

To serve: Divide the salad amongst three serving platters, and place on the table with salad servers or tongs. 


K-2 Disco May 2015

 

It's time for the kids to dance until they drop at the K-2 Disco!

 

When: Friday 22nd May, 5pm to 7pm

Where: School Hall

Who: K to 2 kids (pre-school age siblings welcome)

Cost: $5 (free for pre-school age siblings)

 

There will be dancing, food, face painting, crazy hair, tattoos and of course glow sticks galore – a recipe for good fun. Parents are required to be in attendance with their children. We encourage you to pre-purchase your tickets and food online before the event. Tickets will also be available by paying cash and returning to the classroom in an envelope (please ask your teacher for an envelope). Tickets will be sent home the day before the event.

 

PLEASE HELP! Kindergarten & Year 1 parents, we would really love your help on the night for a variety of

different things including set up, cooking, cashier, face painting etc. All volunteers are welcome.


Big Night Out July 2015

Oh What a Night!

The Big Night Out went Gatsby this year and and it was a sight to behold, as our 240 party goers all dressed up in their jazz-age glamour. The atmosphere in the Petersham Town Hall was jazzed too, particularly when DJ Derek hit the decks and we all got up for a boogie. Thank you to everyone who came along, dressed up, spent money and – most importantly – had fun.

Special thanks to our trivia hosts, 
Adam and Evan Shapiro, our DJ Derek Craig, to Rob Ericsson and his Master Brewers gang at the Moonshine Bar, and to our magnificent MC and auctioneer, Michael Legzdin

We couldn't do it without the help of our sponsors and donors in the business community (see below for a full list) or without the generosity of all our wonderful families. Together you helped raise an amazing $30,000 to go towards the next phases of the playground transformation.

 

 

Al Aseel

Annabel Crabb

Annandale Garden Centre

The Annandale Hotel

Art Fusion

Australian Chamber Orchestra

Australian Martial Arts Academy

The Australian Museum

The Bach Eatery

Balloons Online

Bar Racuda

Batch

Bauhaus West

Belle Property (Blake Lowry)

Belinda Lewis (ENJO)

Blackstar Pastry

Bloodwood

Blue Dog Posters

Bourke Street Bakery

Camperdown Fitness

Campos Coffee

Chef & Cook

Cittavino

Cobden & Hayson

Colour Me Art

Cookbook Team

Corban & Blair

Cornersmith

Crunch Fitness

The Dendy

Dr Earth

Eat Play Live

Eco Down Under

Emma’s Snack Bar

The Empire Hotel

Energise Personal Training

Enmore Theatre

Euroespresso

Fanfare Prints

Frank’s Pizzeria

Gerber Real Estate

Glow Worm

Serendipity

Sixpenny

Smiles Dental

Spitting Image Photography

St Peter’s Climbing Gym

The State Library

Super Food Ideas

Super Hero Comics

Sydney Olympic Park Aquatic Centre

Sydney Seafood School

Sydney Uni Sports Camp

Taronga Zoo

The Golden Barley

The Good Guys - Alexandria

Hakiki

Half Moon Yoga

Head Over Heels

The Henson

The Hop & Grain

Inner West Gymnastics

Jason Saxby (Osteria de Russo and Russo)

Jenolan Caves

Jodie McGregor Flowers

Ju Ju Catering

Juggle Street

Kitchen Queen

Leichhardt Aquatic Centre

Macchiato

Manhattan Superbowl

Mary’s

Master Brewing Company

Malt Shovel Brewing Company

Melissa Pride Swim School

Metro Day Spa

Monkey Baa Theatre Company

Mud Australia

Mum’s the Word

New do

Newtown Hotel

Newtown Jets

Newtown Picture Framing Studio

No Chintz

Norton Street Grocer

Octopus

Papercup

Petersham Bowling Club 

The Powerhouse Museum

Queen Victoria Hotel

Quest Apartments manly

Questacon

Redsport Tennis

Roastville

Scenic World

Scissorhand Hair

Seed Cuisine

TASK

Thai Pothong

Total Hospitality Solutions

Triple Menace Studios

True Blue Pest Service

Two Chaps

The Vic on the Park

Vogue

Western Plains Zoo

Wicks Park Café

Yoga to Go

Young Henry’s


Father's Day Breakfast September 2015

 


Comedy Night October 2015


Christmas Movie Night December 2015

A huge thank you to our generous Christmas Movie Night supporters;


Art Est
Australian Martial Arts Academy
Cobden & Hayson
Eat Play Live
Fun Languages
Gerber Properties
Juggle Street
Red Devils Football Academy
Red Sport Tennis
Spitting Image Photography
Sydney Uni School Holiday Sports Camps
TASK