The students have been working really hard on securing some fundraising and we would like to give thanks to those people who have supported them so far.
Connor has been a generous recipient of a donated by the Rotary Club of Riccarton and we would like to extend our thanks for the support and kindness.
Sidney has received a donated from Pak n Save Lower Hutt and also from the HVHS Past Pupils and Friends Association. He is holding a quiz night on the 17th of May to raise more money.
Friday, April 27, 2012
Friday, April 13, 2012
Team Building - Dinner Challenge
We have been at Raumati since lunchtime on Thursday for our training camp. We have worked together on the plan for our poster and some ideas on kiwi culture. As well as talked about tactics!
This morning Lex took the team out and about around Kapiti for a field work exercise and this afternoon we gave the boys were given a challenge this afternoon to make dinner for the 7 of for $60.00 - 3 courses to be ready by 6.30pm.
Wow what a treat we received - I will pass you over to our chefs to explain
Course One: Scott's Vegetarian Tart
Its a really easy meal, and a bonus was that there were very little dishes. You need flaky puff pastry with a mixture of tomato paste, herbs and water over top with a 1cm crust left uncovered. Then it's just chop zucchini's, tomatoes, red onion and capsicum and mix in a clean plastic bag with olive oil and herbs. Place it over the flaky pastry and then crumble over feta with your hands (make sure they are clean). Bake for 20-30min in an oven at 180C
Course Two: Asian Food Frenzy
If you're up for a bit of traditional Chinese-style home cooking and can't be bothered going to the local take-a-way shop, why not cook up your own chop suey or egg fu young? All you need is a steady hand and a big wok and you're sweet! Simple stuff, get your favourite veges (broccoli, carrots, courgettes, mushrooms, capsicums, onions - anything really, as long as it's edible and in season) and meat (beef :D) and stir fry away. For the chop suey: marinate the meat with sugar, soy sauce, oil and potato flour (and if you don't have these ingredients you can get a packet of marinade from the supermarket), set aside for a bit and cut up the vegetables into chunks. And now you're ready to chuck everything into the wok and it should be cooked in no time. Egg fu young is even easier - think of omelettes and season with pepper, salt and oil, add in desired veges or meat (remember to marinate it) and voila, dinner in an instant.
Course Three: Something a Trifle Sweet
When you have an urge for something sweet and only a little energy, try making a quick and easy trifle. It sounds easy, and that's because it is. Grab some sponge cake and tear it into smallish pieces and line the bottom of a glass dish with it. Make up about a litre of custard either with the powder and a little milk or buy some ready made in carton. Whatever you choose, pour about a third onto the sponge in the bottom of the dish. Next, grab a selection of fruits of your choosing - it could be anything from apples and oranges to grapes and pineapple or even any canned fruit you have in the pantry. Add a layer of your selected fruits to the trifle and then another of sponge making sure to push down gently to let the custard get soaked in. Another layer of custard, another of your fruit, the last of your sponge and the final bit of custard later and your down. If you're feeling fancy maybe you could dust it with icing sugar bout make sure to put it in the fridge for at least an hour to make sure that the layers merge into one large lump of fruity, custardy awesomeness.
This morning Lex took the team out and about around Kapiti for a field work exercise and this afternoon we gave the boys were given a challenge this afternoon to make dinner for the 7 of for $60.00 - 3 courses to be ready by 6.30pm.
Wow what a treat we received - I will pass you over to our chefs to explain
Course One: Scott's Vegetarian Tart
Its a really easy meal, and a bonus was that there were very little dishes. You need flaky puff pastry with a mixture of tomato paste, herbs and water over top with a 1cm crust left uncovered. Then it's just chop zucchini's, tomatoes, red onion and capsicum and mix in a clean plastic bag with olive oil and herbs. Place it over the flaky pastry and then crumble over feta with your hands (make sure they are clean). Bake for 20-30min in an oven at 180C
Course Two: Asian Food Frenzy
If you're up for a bit of traditional Chinese-style home cooking and can't be bothered going to the local take-a-way shop, why not cook up your own chop suey or egg fu young? All you need is a steady hand and a big wok and you're sweet! Simple stuff, get your favourite veges (broccoli, carrots, courgettes, mushrooms, capsicums, onions - anything really, as long as it's edible and in season) and meat (beef :D) and stir fry away. For the chop suey: marinate the meat with sugar, soy sauce, oil and potato flour (and if you don't have these ingredients you can get a packet of marinade from the supermarket), set aside for a bit and cut up the vegetables into chunks. And now you're ready to chuck everything into the wok and it should be cooked in no time. Egg fu young is even easier - think of omelettes and season with pepper, salt and oil, add in desired veges or meat (remember to marinate it) and voila, dinner in an instant.
Course Three: Something a Trifle Sweet
When you have an urge for something sweet and only a little energy, try making a quick and easy trifle. It sounds easy, and that's because it is. Grab some sponge cake and tear it into smallish pieces and line the bottom of a glass dish with it. Make up about a litre of custard either with the powder and a little milk or buy some ready made in carton. Whatever you choose, pour about a third onto the sponge in the bottom of the dish. Next, grab a selection of fruits of your choosing - it could be anything from apples and oranges to grapes and pineapple or even any canned fruit you have in the pantry. Add a layer of your selected fruits to the trifle and then another of sponge making sure to push down gently to let the custard get soaked in. Another layer of custard, another of your fruit, the last of your sponge and the final bit of custard later and your down. If you're feeling fancy maybe you could dust it with icing sugar bout make sure to put it in the fridge for at least an hour to make sure that the layers merge into one large lump of fruity, custardy awesomeness.
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| The Team |
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| Brent and Sidney dishing up |
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| Connor's Trifle |
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| Scott's starter |
Thursday, April 12, 2012
New Zealand Team Selected for Cologne, 2012
The New Zealand Board of Geography Teachers are pleased to announce that the New Zealand team has been selected for the International Geography Olympiad (iGEO) to be held in Cologne, Germany from the 21st to the 27th of August 2012.
A group of seven students attended a selection camp in the first week of December in Wellington. The students who were selected for the camp were all top national performers in the Maatangi Whenua Year 11 Geography Quiz in 2010 or 2011.
The students selected to represent New Zealand will be:
Scott Cameron and Brent Coleman – Hamilton Boys High School
Connor Clemett – Riccarton High School
Sidney Wong – Hutt Valley High School
The team will be accompanied by two Team Leaders:
Anna Wilson – Wellington East Girls’ College
Nick Page – Otumoetai College
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