Fee Schedule
Latest News
Calrossy Anglican School has recently undertaken a review of the boarding menu in response to student feedback. Head of Boarding Courtney Coe, Head Chef Simon Hartigan, and local paediatric clinical nutritionist Casey Jones from Carter Nutrition have worked together to refine meal options, focusing on nutrition, variety and practicality.
The review began after students raised concerns about still being hungry following morning tea. The team looked closely at how meals could better support the energy demands of boarding students while also providing greater choice.
Courtney explained that the decision to engage a dietitian was part of Calrossy’s holistic approach to caring for the “whole child.” Food and nutrition were identified as central to student wellbeing, and the review was designed as a multi-pronged initiative. In addition to menu changes, education sessions led by Casey Jones were delivered to both staff and students, with middle school and senior secondary students consulted separately to encourage open and honest feedback.
Head Chef Simon has overseen practical changes to the daily menu. The continental breakfast has been doubled in size, with a greater emphasis on protein-rich options such as eggs, sausages and bacon. New items such as smoothies, chia seed cups, soaked oats, natural yoghurt with berry compote and home-made granola have also been introduced.
Morning tea has been expanded, with some dishes that were previously served as dinner entrees now offered earlier in the day, alongside lighter, dessert-style items. With only minor tweaks, Simon and his team have been able to provide students with greater variety, healthier choices and meals that make the most of seasonal produce.
Casey Jones, a local Paediatric Clinical Nutritionist with an Advanced Diploma of Nutritional Medicine and a Bachelor of Complementary Medicine , has supported the review with an evidence-based approach.
“It’s been an absolute privilege to work alongside the Calrossy team to develop a menu that not only nourishes your boarding students but also supports their energy, mood, and learning,” Casey said.
Through her practice, Carter Nutrition, Casey works alongside families, schools and community groups to improve children’s health and wellbeing. Reflecting on her work with Calrossy, she added:
“Partnering with Calrossy has been an incredibly rewarding experience. It’s encouraging to work with a school that values the role of nutrition in supporting student wellbeing, focus and performance."
“I’m passionate about reshaping the way we approach children’s health and nutrition, and this collaboration has shown what’s possible when evidence and practical care come together.”
Uptake at breakfast has been especially positive, with students enjoying being able to make their own smoothies and trying new cooked options such as eggs Benedict. Parents have also expressed support for the initiative, providing encouraging feedback about the changes.
Courtney emphasised that eating well is about more than filling hungry students. She noted that quality food nurtures both body and mind, contributing to gains in wellbeing, focus and overall boarding experience.
The menu will continue to evolve, guided by seasonal produce, student feedback and regular consultation with staff and families. While the changes are still relatively new, the response from boarders has been positive, with many welcoming the additional choice and focus on balanced nutrition.
