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Dear Families,
What a strange end to the year. We have found ourselves regathering after a two-week shutdown for the final week of school. I have had a few of my colleagues, including some of those from outside education, asking me why we would return for the last week (4.5 days) and ‘if it was (going to be) worth it’.
I have many responses I could give to the question of why it was worth returning, but I will share one brief example, which to me illustrates the exact reason why it is worth returning. This week our Year 7, 8s and 9s returned to school, but naturally our Senior School students have exited the school as their academic year has finished. To my surprise then, one of the first students I saw in a first walk-around on Monday morning was one of our Year 11 students. This was a student whom, I think it is fair to say, was at times disengaged with schooling in 2019 during my first year here; however, as I walked through our Faulkner Centre she made a point of coming out of the one of in the independent working rooms to greet with me a massive smile and a sense of relief, and said me “… I’m so glad WE’RE back!”. Now just think about that for a moment; she used the pronoun ‘WE’, even though she does not have to be here anymore. She told me she is completing some work for this year and preparing for next year; the point is, she feels a deep connection to Thomas More College and after two weeks of not feeling connected, she just wants to be here.
There are two things that this story reminds me of. The first is of ‘the Starfish Story’ that I am sure many of you know:
The second is something that posted on LinkedIn during the second week of our quarantine:
These two stories reinforce the point of why coming back for this week ‘was worth it’. I know this week we made a difference to that one Year 11 student who did not need to be there; I also know that we have made a difference to our middle school students who have enjoyed the chance to reconnect with eachother and finish well. We have remained connected to our students and know that this reconnection on site is very important, and from the post above almost 1400 people know this too. Yes, the week was worth coming back for.
As 2020 looks to finish we say farewell to a number of staff members through a mix of retirement and new opportunities. I wish the following staff members all the best and TMC’s blessing as they embrace these new opportunities:
- Mandy Loveder
- Greg Allen
- Mark Gatti
- Natalina Gigliotti
- Melissa Sinapius
- Rebecca Baker
- Tina Robins
- Gunther Schapel
- Lisa Hatch
- Lein Pattison
- Niki Perdios
- Georgie Georgiou
- Tyla Scuteri
- Michelle Moyle (will be away on Maternity Leave for 2021)
- Angelo Penna (will be away for Semester 1)
- Mark Nitschke (will be away for Semester 2)
In farewelling staff, I especially acknowledge two members of my Executive Team. As Assistant Principal Teaching and Learning, Rebecca Baker has led the learning culture of our school in a future-focused, well-researched and authentic way. TMC is a leader in the state landscape of teaching and learning and Bec’s leadership has been essential here. We wish Rebecca well as she takes on the exciting role of Director of Senior School at Pulteney Grammar College. They are very lucky to have you as they gain one of the State’s best educational thinkers.
I also wish to farewell and thank Mandy Loveder for her 39 year tenure at TMC, 13 of which has been as a Deputy Principal here. You cannot really sum up 39 years in words so I won’t try to, and we have a few more chances to farewell Mandy where I am sure we will hear about many of these experiences and reflections. I am thankful for Mandy’s knowledge, wisdom and experience during my initial years as Principal here. Mandy holds the culture of TMC so close to her heart and I know she will bring this to her new role as Education Advisor, Senior Years at Catholic Education South Australia.
I wish to acknowledge all of our staff for their work with our students and you as families this year. True to our commitment we have remained connected with you and will continue to do so in 2021.
As this is my final newsletter for 2020, I would like to wish all of you a safe, blessed, and beautiful Christmas and Holiday Period. The story of the Birth of Jesus is such a lovely reminder of the essential tenets in life: family, celebrating the unique gifts we bring and being with each other. I will look forward to seeing you all again as we start 2021 as a connected community.
Take Care
Corey Tavella
Principal
2020 Maths Olympiad, Service, Rotary, Sports, and Principal’s Award WinnersDue to COVID restrictions, two Thomas More College Award Presentation Ceremonies were held on Thursday, 13 November. The assemblies honoured those who had an exceptional year in service to others, represented the College on the sporting field and contributed to College life as exemplary examples of student connection to the TMC community. In addition, awards from the Australian Maths Olympiad were presented. Our award winners for 2020 were:
Maths Olympiad
Year 7:
Khoi Le (First Place)
Annie Ngo (Equal Second Place)
Nicholas Tucci
Madison Pailthorpe
Kimly Tran
Year 8:
Shukria Afzali (Equal Second Place)
Service Award
Year 7 :
Danyela Emmanuel
Antony Trimarchi
Year 8 :
Emily Alexander
Kiara Cowan
Year 9 :
Bethany Pailthorpe
Year 10 :
Emma Bun
Teresa Tran
Vivian Pham
Lily Cowan
Year 11 :
Anh Dang
Lisa Le
Rohan Eldridge
Joshua Leaney
Year 12s, to be presented at the Year 12 Graduation Dinner:
Stephanie Angel
Charlotte Kell
Mitchell Kell
Luke Bawden
Robert Grasso
Cathy Ngo
Rotary Youth Development Award
Brooke Woodbridge
Sports Team of the Year 8-10 Girls Basketball Team
Marissa Ebert
Wilma Ali Abdel Karim
Liyah Chamings
Senglyn Set
Michelle Phan
Hayley Wilkinson
Alicia-Le Mai
Kaitlyn Klassen
Sienna Druce
Vivian Pham
Sportspersons of the Year
Anh Dang
Leigh Kennaway
Year 7 Principal’s Award
Grace Leonello
Year 8 Principal’s Award
Shukria Afzali
Year 9 Principal’s Award
Hayley Wilkinson
Year 10 Principal’s Award
Sophie Mazzoleni
Year 11 Principal’s Awards
Anh Dang
Congratulations and thank you to all on a wonderful effort in 2020.
Deputy Principal
During the second semester, Stage 1 Business Innovation students have had an opportunity to participate in the Shark Tank eSchool program. This program is overseen by the University of Adelaide which has joined forces with Sony Shark Tank and MIE Lab. The program teaches students to think creatively and develop solutions to real world problems, while prototyping their ideas and pitching and presenting these to a panel.
Each module in the program is designed as an engaging step-by-step innovation process which ensures that students are actively engaged in their own learning.
By equipping students with the skills, knowledge, understanding and personal capabilities to participate and successfully compete in a fast-paced global society, the students of today can build their own futures for tomorrow.
Students have gained not only 10 credits toward their SACE completion but have also gained one undergraduate course credit towards any University of Adelaide Bachelor program.
Business Innovation Teacher
Christmas Hampers for St Vincent de Paul
As part of their RE course, all Year 11 classes were tasked with raising money or goods for Catholic charities. One group from 11 Green decided to collect goods for local families in need at Christmas time. They focused on just collecting from the Year 11s as they were finishing their classes earlier than Years 7-10 and would otherwise not be able to contribute to this annual tradition. This year they went to a great deal of effort to not only organise the collection from many Year 11 students and their families, but also to buy Christmas boxes, cellophane and ribbon to package them into gorgeous packages that any family would love to receive. Ailish Marshall, Celina Papillo and Nikia Whittingham took the lead in this initiative - well done girls!
Erin Daniel
11 Green
As part of the Year 10 Food and Hospitality this Semester, the students completed a Unit of Flavour Forecast. They had the opportunity to explore flavour combinations set by HEIA and enter into a HEIA 2020 Flavour Forecast Recipe Challenge competition.
The HEIA 2020 Flavour Forecast Recipe Challenge is a competition for Year 9 and 10 students across Australia. This year, students were able to select one of the two identified flavour trends: Refresh, Replenish, Rehydrate OR Sauced & Spiced. The recipe requirements were to serve two and be within a budget of $9. Students created one original recipe from their chosen trend.
As the students experimented with the different flavour combinations set by HEIA, six brave Thomas More students submitted their original recipes in the competition.
I am happy to announce that one of our students, Pamela De Arao, was the South Australia State Winner with her creation Sweet Spicy Watermelon Paloma Icy Treat! Congratulations Pamela on your sensational achievement.
I would also like to congratulate the other students who entered their recipes:
- Sally Cucuk – Mango Chili Smoothie Bowl / Icy Poles
- Monique Davis – Grapefruit & Ginger Smash Mocktail
- Shaqayiq Hakimi – West African Suya Spiced Meatballs & Spaghetti
- Jasmine Sandhu – Punjabi vegan chickpea curry with a deep-fried naan
- Picky Sopharra – xso chicken, lettuce & spicy potatoes
Miss Lein Pattison
Food & Hospitality Teacher
Uniform Shop Opening Hours
Mondays: 2:00pm - 4:00pm
Thursdays: 8:00am - 10:00am
Fridays: 2:00pm - 4:00pm
First Saturday of Every Month: 10:00am - 12:00pm
The Shop will be open of the following dates for new familes to purchase the College Uniform:
Monday 18 January 3:00pm-7:00pm
Tuesday 19 January 9:00am-12:00pm
Thursday 21 January 9:00am-12:00pm
Healthy Eating... Healthy Lifestyles
Thomas More College supports the Rite Bite Strategies introduced for South Australian Schools as well as an overall healthy approach to living and lifestyle. This is an initiative we encourage all of our community to take up, not just our students. The College would like to invite staff, students and parents to contribute recipes which meet these guidelines, as displayed on our website, for our newsletter so that we can all benefit from our collective knowledge and resources. Please enjoy the following recipe.
Crispy Christmas Roast Pork with Spiced Cherry Port Sauce
Preparation Time: 30 minutes
Cooking Time: 1 hour 50 minutes
Servings: 6
Ingredients
2kg full pork rolled loin
2 tablespoons olive oil
2 tablespoons sea salt flakes
2 teaspoons cracked black pepper
1 tablespoon fennel seeds
Steamed greens, to serve
Roasted potatoes, to serve
Spiced cherry port sauce
300g fresh cherries, pitted
2 tablespoons caster sugar
1 cinnamon stick or quill
1 star anise
1 teaspoon mixed spice
¼ cup (60ml) port
1 tablespoon red wine vinegar
2 teaspoons cornflour
½ cup (125ml) chicken stock
Method
Preheat oven to 230ºC.
Place the pork on a plate. Thoroughly pat the rind dry with paper towel. Rub the pork with oil. Sprinkle with the salt, pepper and fennel seeds to coat, rubbing into the rind and cuts. Place the pork, rind-side up, in a roasting pan. Cook for 30 minutes or until skin starts to crackle and crisp. Reduce oven temperature to 180ºC and cook for a further 1 hour 20 minutes or until just cooked through. Cover with foil and set aside for 15 minutes to rest.
Meanwhile, to make the spiced cherry port sauce, place the cherries, sugar, cinnamon, star anise, mixed spice and 1 tablespoon water in a frying pan over medium-high heat. Cook, carefully shaking pan occasionally, for 3 minutes or until sugar dissolves and cherries just start to soften. Add the port and vinegar. Cook for 1 min. Combine the cornflour and stock in a small jug. Add to the cherry mixture. Cook, stirring, for 2 minutes or until mixture bubbles and thickens. Cook for a further 1 minute or until sauce darkens slightly. Transfer to a serving bowl.
Serve the pork with steamed greens, potatoes and cherry sauce.
Chargrilled Fennel and Asparagus Salad
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 6
Ingredients
2 large fennels, cut into wedges
2 bunches asparagus, woody ends trimmed
2½ teaspoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 tablespoons chives, finely chopped
120g mixed salad leaves
1 bunch radishes, thinly sliced
Method
Preheat a barbecue grill or chargrill on medium. Brush fennel and asparagus with some of the oil. Cook fennel on grill for 2 minutes each side or until tender. Transfer to a plate. Cook the asparagus on grill for 2 minutes or until just tender.
Whisk the vinegar, mustard, chives and remaining oil in a small bowl.
Place the fennel, asparagus, salad leaves and radish in a large bowl. Drizzle with dressing. Toss to combine.
Caramelised Onion and Roasted Potato Salad
Preparation Time: 15 minutes
Cooking Late: 40 minutes
Servings: 4
Ingredients
1kg potatoes, scrubbed, cut into thin wedges
1 tablespoon olive oil
25g butter, melted
1 tablespoon brown sugar
2 small red onions, cut into thin wedges leaving roots intact
4 bacon rashers, thinly sliced
200g snow peas, thinly sliced
½ cup flat-leaf parsley leaves, finely chopped
⅔ cup (160ml) creamy potato salad dressing
Method
Preheat oven to 220°C. Place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, partially covered, for 8-10 minutes or until just tender. Drain.
Combine the oil, butter and sugar in a small bowl. Place the potato wedges, onion and bacon in a large baking dish. Add the butter mixture and gently toss to combine. Roast for 25-30 minutes or until the potato is crisp and the onion is tender.
Place the hot potato mixture in a large bowl. Add the snow peas, parsley and creamy potato salad dressing. Season and toss to combine.
Garlic, Herb and Feta Pull Apart
Preparation Time: 40 minutes
Cooking Time: 35 minutes
Servings: 6
Ingredients
375ml (1½ cups) warm water
2 teaspoons (7g/1 sachet) dried yeast
2 teaspoons caster sugar
525g (3½ cups) plain flour
1 teaspoon sea salt flakes
Olive oil, to grease
2 tablespoons finely chopped fresh continental parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh basil
80g feta, crumbled
1 tablespoon olive oil
2 garlic cloves, crushed
1 tablespoon milk
Method
Combine the water, yeast and sugar in a bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.
Combine the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together.
Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
Preheat oven to 210°C. Brush an 11 x 21cm (base measurement) loaf pan with oil to grease. Combine the parsley, thyme, basil and feta in a bowl. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size.
Divide into 18 equal portions. Roll each portion into a 6cm-diameter disc. Combine oil and garlic in a bowl. Place 6 discs in the pan. Brush with oil mixture and spoon over one-third of the feta mixture. Continue layering with remaining dough, oil mixture and feta mixture. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 30 minutes or almost doubled in size.
Brush pull-apart with milk. Bake for 30-35 minutes or until golden and loaf sounds hollow when tapped on the base. Serve warm or at room temperature.