An afternoon well spent on the Noosa river!
Thank you to everyone who came on the Sunset River Cruise. I had a wonderful time dancing and having a drink with you all. I hope you all come on the next activity!
Our Lexis Noosa students enjoying the beautiful weather in Noosa at Laguna Lookout!
30 our our students made the hike to Laguna Lookout which is located in Noosa Heads not far from the school for a wonderful picnic and photo opportunity with their friends.
We hope you all had a wonderful time on the activity and look forward to seeing you on the next one!
What a wonderful way to spend the afternoon, trying some Australian and New Zealand beers with friends. Cheers!!
This afternoon the Lexis Noosa students tried 5 different beers from Australia and New Zealand.
BEER 1: STONE AND WOOD
Stone & Wood from Byron Bay have burst onto the craft beer scene with some fantastic hand crafted beers including this Pacific Ale which is jam packed full of fresh tropical fruit aromas and flavours. The quintesential summer sessional beer, it has crowd pleaser written all over it.
BEER 2: WHITE RABBIT DARK ALE
Brewed out of the old ‘Little Creatures’ Brewery that was carted across the country from Fremantle (WA), this great dark ale has a great intensity with sweet tones. Medium hops with caramel and toffee notes that lingers for considerable time.
BEER 3: JAMES SQUIRE ONE FIFTY LASHES PALE ALE
James Squire One Fifty Lashes Pale Ale is a crisp finishing, Australian style cloudy Pale Ale with malted wheat for refreshing character and a concoction of hops which create fruity aromas of passionfruit, grapefruit and citrus. (Brewed in inner-city Sydney)
BEER 4: CRICKERTERS ARMS LAGER
This easy drinking Cricketers Arms lager was specially crafted to honour friendships and celebrate achievements paying homage to a time where telling stories, cheers and post-match banter was an important tradition. Keepers Lager is crafted using sun-dried malt and infused with citrus Amarillo hops. (Brewed in Laverton, Melbourne)
àLager = effervescent beer light in colour and body
BEER 5: COOPERS EXTRA STOUT
Coopers Extra Stout is a beacon for lovers of a hearty brew. With its robust flavour comprising a blend of fruit, chocolate and hop bitter notes it’s everything a stout should be. Brewed naturally using a top fermentation method, this beer’s unique rich, dark texture comes from specially roasted black malt. (South Australia)
Cheers.!.!.! We hope you all had a wonderful afternoon at our Beer Tasting activity.
Yesterday afternoon Lexis Noosa students and teachers made their way down to the Noosa River for a sunset river cruise. This is a great opportunity for the students to meet new friends, improve their English and see different landscapes of Noosa Heads.
The students enjoyed some nibbles and drinks while they sat back and relaxed taking in the beautiful sunset.
The night was followed with a cozy bonfire, plenty of laughs and all round good vibes.
Hope you all enjoyed your night!
Couldn’t think of a better way to spend the afternoon than with a beautiful sunset over the Noosa River!
And that’s exactly what our Cambridge students did yesterday afternoon 🙂
Our 7 Cambridge classes spent the afternoon/night getting to know each other better along with a couple of drinks and snacks while cruising down the beautiful Noosa River.
We hope you all had a wonderful time!
Both afternoon and morning classes had the opportunity to try some award winning cheeses from all around Australia.
Cheese #1 – MERSEY VALLEY CHEDDAR
Mersey Valley is Australia’s best loved vintage club cheddar! Mersey Valley vintage club cheddar was created over 35 years ago. Mersey Valley Classic has an extra strong bite, which is balanced with a crumbly melt-in your mouth texture. Mersey Valley Classic is a very versatile cheese that is perfect for a platter, as a snacking cheese or for use in cooking.
Cheese #2 – TRILOGY CLUB CHEDDAR
This trilogy club cheese takes vintage cheddar and pairs it with Mediterranean-inspired ingredients like summery herbs and sundried tomatoes. Just one nibble will have you hooked. The South Cape Trilogy range includes 3 cheeses, each cleverly combined with a selection of unique flavours.
Cheese #3 – JINDI TRIPLE CREAM BRIE
As a dessert cheese, the Jindi Triple Cream is very rich and full flavoured. Its butter-like texture melts in your mouth and the taste lingers for some time. Beneath the white mould bloom lies a glorious golden interior.
Cheese #4 – KING ISLAND BLUE CHEESE
Blue vein cheese is a unique category of mould ripened cheese as it ripens from the interior, as opposed to the exterior (like soft white cheese). Blue vein has a strong tangy flavour, a pungent aroma and a smooth and creamy texture.
Cheese #5 – TASMANIAN HERITAGE CAMAMBERT
Tasmanian Heritage Camembert has a wonderfully satisfying smooth, mild and delicate flavour. Its rind has a dense, even white mould covering, with a slight mushroom aroma, revealing a silky yet firm and pale centre.
This weeks student night is something a little bit different..
Today we met the Sunshine Coast Lexis English campus at Noosa Beach for a game of soccer. The last game that was played against Maroochydore was 10 months ago and Noosa were the big winners.
What a great afternoon for everyone involved, whether you were playing the game of soccer or hanging out and spectating while you soak up the winter sun.
Thanks for coming along everyone and congratulations to Noosa Lexis School for winning, yay!
After our awesome soccer game we made our way to Halse Lodge to celebrate for student night. Cheap drinks, good vibes and English speaking!
Date:Wednesday the 5th April 2017
Time: 2:00pm Meet at Lexis Noosa Courtyard
Where: Noosa National Park
On Wednesday the 5th of April students will have the opportunity to take in our world famous Noosa Coastline as they make their way along one of the many tracks through the Noosa National Park. Students will experience amazing ocean views, spot a koala napping in a tree or could even see some of our other amazing Australian wildlife.
Date: Thursday 6th April 2017
Time: 4:30pm Meet at Lexis Noosa Courtyard
Where: Laguna Lookout, Noosa Heads
Thursday nights are studentparty nights but on April 6th it is party picnic. Students will be experiencing the beautiful views of Noosa, the neighbouring bays and out to some of the volcanic plugs of the Glasshouse Mountains that are located to the west and north of the lookout. Students will enjoy a delicious picnic while taking in the breathtaking views of the sunset.
Don’t forget to bring your camera and some drinks to enjoy on the night.
Date: Friday the 7th April 2017
Time: 2:00pm Meet at Lexis Noosa Courtyard
Where: Noosa Junction
On Friday the 7th of April students will be coming together to experience Lexis Noosa’s very own amazing race. Students will be in teams searching all over the Noosa Junction area to complete challenges, answer questions and find hidden clues to become the winners of the Amazing Race.
An important part of the IELTS exam preparation class is broadening vocabulary and fluency through interacting with native English speakers in real life situations. Teacher Anjali Sheppard organises a number of excursions throughout the twelve week course.
“The course is very intensive” she says. “The students have to concentrate for four hours straight everyday inside a classroom, so having the opportunity to go out and about has the added benefit of refreshing the intensity of the study. Last week we visited a Cheese factory at Maleny in the beautiful Noosa hinterland. The students had to listen to a real life lecture, take notes and write a report. Oh, and of course they got to taste some wonderful Cheese.”
Thank you to Carina Cordeiro for letting us publish your report below. 🙂
The process of cheese making consists of several stages, beginning with the collection of fresh milk from small local dairy farms. As soon as the milk arrives from mixed herds at the cheese factory, it is cooled to 3 degrees Celsius from 37 degrees Celsius before being pumped to the pasteurizer, where it will be heated to 64 degrees Celsius. After the pasteurizing process, it is transferred into a vat, then, cultures such as bacteria, calcium, lactic acid, mould spores and all others are added and left 1 hour until is added the rennet and solid products results. Following this, the curd and the whey are separated, the whey, which is a liquid part becomes food for cows, and the solid part is set to be cut by a metal grill and then be put into moulds and transferred to mature room to be matured for a specific time. At the end, the cheese is packed and finally can be distributed to shops and markets to be consumed by the population.Carina Cordeiro
Yesterday evening all the Cambridge students and teachers gathered for a delightful sunset cruise along the Noosa River. The weather conditions were ideal so everyone was in top spirits when they boarded the boat. Food and drinks were packed as well as phones in hand ready to snap up their rendition of the incredible spectrum of colours that the Sun paraded her as she hid behind the horizon. New friends were made and old bonds made tighter. Singing praises about the different courses were heard and all in all everyone had a wonderful evening. Finding the balance between work and play is key to success!
Are you a sunrise or a sunset person? If you study in our sunset classes check out the student notice board for the new range of activities especially for you guys.
Our afternoon into early evening classes are growing in popularity. Currently we have a Cambridge First exam preparation, Cambridge Advanced exam preparation and a Fast Track B1 class running from 1pm to 6.30pm every day.
These are all serious, five hour, teacher led classes for students who want a more academic program. But that doesn’t mean they should miss out on some fun social time. Those students who are not working in the mornings, can now enjoy meeting with one of the sunset teachers for a variety of activities that change every week.
This week’s morning activities are Body boarding at Main Beach, Vegan Cooking and Coffee Club. So sunset students – get signing up!!