In Week 10 of Term 2, our school proudly celebrated NAIDOC Week, embracing the 2025 theme of culture, community, and connection.

Students had the opportunity to engage in hands-on cultural experiences, including cooking traditional damper in the pizza oven and mutton birds on the BBQ – a memorable way to explore and honour Indigenous food traditions.

A special highlight was seeing student-made lemon myrtle tartlets featured in a display by Mr. Horne, showcasing the creative and culinary talents of our students while incorporating native Australian ingredients.