PARENTS OF RUYTON

PARENTS OF RUYTON (POR)

2020 was a year like no other and one that definitely challenged us to think differently and be more inventive in our approach to events and community building! Despite the challenges, there were many positive outcomes which came from those hurdles and our need to think differently. As Melbourne went into lockdown we needed to move the POR and Year Level Representative meetings online. This actually allowed for record numbers to attend, as previously many working parents juggled to attend meetings with work. Such positive feedback has come from these Zoom calls that moving forward we are going to look at having a balance between physical and virtual meetings, to ensure more members of our community can be involved. Clearly 2020 threw us some curve balls and despite not being able to hold any events, the POR still found a way to ensure people connected. Community is so central to the POR that last year we launched a cookbook called exactly that Community. The book is a culmination of months of work by a dedicated team and contributions from the far reaching community of past and present students, teachers and family that Ruyton has built over many decades. The cookbook features treasured, tried and true family recipes, many of which have been brought to life by the beautiful food styling and photography of Claudia Anton. Samantha Robertson did a phenomenal job designing the book alongside the help of Sharron Maher, Jenny Woollard and the Community Relations team. Proofreaders played an integral role in producing the final product. Thanks to Amanda Aitkin, Jen Alexander, Kylie Harrison, Domenica Lamont, Sue McLeish, Helen Moss, Kate Robertson, Karina Woolrich, Melinda Gray and Melissa Haberfield. 2021 has started well with many committee members and Parent Representatives assisting the School at the Senior School Parent Welcome Function held at the start of Term 1. The night was a great success with many new and familiar parents in attendance. It was so lovely to see so many people finally back together and the evening was a buzz of excitement as parents reconnected after what felt like a period of hibernation.

The POR is excited about the number of new parents expressing an interest to get involved and lend a hand across the broad range of groups which fall under the umbrella of the POR. We have some new team members in the second hand uniform store (SHUS), who have been working hard to organise and grade the abundance of uniforms delivered by the community to put back into circulation. Alongside SHUS there are lots of other opportunities to get involved through the POR, with something for everyone including Year Level Representatives, FORPA (Performing Arts), Questers who organise the Mother’s Day and Father’s Day stalls and sewing of smocks, the Care Group which provides meals to families at the School in need, Henty Rowing and Ruyton Velo. Like many things in life, you get out of it what you put in, and we warmly encourage all of the families at Ruyton to be involved as we know you will end up gaining so much from the experience, it is also a great way to support your daughter(s). Equally we would like to thank everyone for their continued support and for making the POR such a rewarding group to be involved in. Melissa Haberfield and Annabel Dundas POR Co-Presidents

Welcome Events for 2021

Despite postponements due to inclement weather and the snap lockdown in February, Welcome Events were finally held for the Senior School and then Early Learning and Junior School parents over two nights in mid-Term 1. Having been unable to host parents onsite due to social restrictions for most of 2020, it was wonderful to be able to bring people together onsite again. The joy and cheer was palpable!

CALLING ALL PAST PARENTS

Being part of the Ruyton community is something special and it shouldn’t have to stop when your daughter finishes her schooling. Currently we are creating a new Association for keeping our past parents connected with all things Ruyton! Please let us know if you would like to be involved in our inaugural group and contact community@ruyton.vic.edu.au.

Community the cookbook

The idea of a Ruyton cookbook has been floating around for some time. Investigation revealed that Ruyton had produced cookbooks in the past with titles such as Oh’ for a Ruyton Wiffe! When the COVID-19 pandemic hit last year and we were forced into lockdown, people were cooking at home like never before. It seemed like the perfect time for the POR to bring a new cookbook to fruition. Ruyton prides itself on the strength of its School community and new families often comment on the warmth of the welcome they receive. Community felt like an apt title for the cookbook as a result! With over 180 recipes, this publication contains generations of favourite meals, dinner table conversations and celebrations with family and friends. In a project this size, special thanks must be given to the Cookbook Committee, the editors, the proof-readers and of course the tasters! Thank you also to Claudia Anton (@thesugarologist) who embraced the task of cooking, styling and photographing the dishes – her touch elevating the publication to something extraordinary. CHOCOLATE SPONGE CAKE

This recipe has been handed down from my great-grandmother and is the birthday cake of choice in our family. If you prefer a plain sponge, then just leave out the cocoa powder. X cup cornflour 1 tbs custard powder 2 tbs self-raising flour W cup Dutch cocoa V tsp bicarbonate of soda 1 tsp cream of tartar 4 eggs X cup of caster sugar Whipped cream to serve Strawberries or raspberries to serve (optional)

Preheat oven to 180°C. Grease 2x20cm diameter round cake tins with butter and line the bottom of each with baking paper. Combine all the dry ingredients, except for the sugar, and sift three times. Separate the eggs and beat the egg whites until stiff. Gradually add the sugar, then the egg yolks one at a time. Add the dry ingredients and beat until combined.

Bake for 20–25 minutes.

Remove the cakes from the tins and cool on wire racks.

To make one double sponge, put one cake upside down on a serving plate, spread whipped cream on top, then top with the other cake. You may also like to add strawberries or raspberries to the cream. Dust with icing sugar. SERVES 10. Sue McLeish Mother of Jemima (Year 10) and Sophie (2017)