A Life in Schools: Kedron Principal Retires After 44 Years of Service

Martin Wilkie retired from St Anthony’s School in Kedron in Week 2 of Term 2, closing a 44-year career with Brisbane Catholic Education that began in a classroom not unlike the one he sat in as a child, and ended at the helm of one of BCE’s largest primary schools, with almost 700 students and five streams of Prep and Year One.



The scale of the farewell was something he did not entirely see coming. Once he announced his retirement, former students, parents and staff came to him in a steady stream to say what his leadership had meant to them.

“I have truly been humbled by this experience,” Wilkie said.

It is a fitting end for a principal who spent three decades making a point of being visible, present and genuinely invested in the people around him.

From a Dairy Farm to a Classroom

Long before he arrived in Kedron, Wilkie’s journey began on a dairy farm in the Scenic Rim. Life as a schoolboy involved a daily quarter-mile trek to the farm gate before catching a 30-minute bus into Beaudesert, where he attended St Mary’s School from 1966 to 1972. 

The bus did not drop Catholic students at their school gate, so there was an extra walk at the end too. None of it deterred him.

His mother had been a teacher before marrying a dairy farmer, and her influence, combined with a clear-eyed sense that farming life was not for him, pointed him toward the classroom. Wilkie eventually traded the farm for the blackboard, returning to his old stomping grounds at St Mary’s to kick off his teaching career. He spent his first six years there before moving through the Brisbane Catholic Education system. 

The world he retired from looks almost nothing like the one he entered. In the 1960s, classes of 40 students in a single stream were the norm. Wilkie grew up in an era of single stream classes with 40 students, and now he retires from a busy metropolitan school. At St Anthony’s, he led nearly 700 students, including five streams of Prep and Year One alone.

Thirty Years in the Principal’s Chair

Wilkie’s first principal appointment was at St Elizabeth’s School in Tarragindi, where he also became engaged, married and a father to twin boys in the span of two years. He describes the community’s celebration of every milestone with warmth that has clearly not faded.

An early lesson in the weight of the role came in 1995, when he was appointed Acting Principal at St Elizabeth’s following the sudden death of the principal from a heart attack at his desk. That moment shaped how Wilkie understood the relationship between work and life for the rest of his career.

Photo Credit: Supplied

“I learnt very quickly that there had to be a life outside of work as much as possible,” he said.

He and his wife, also a teacher, raised three children through his years as a principal. He acknowledges missing every one of their first days at school because of his professional responsibilities, but credits a philosophy of putting family first, for his staff as much as for himself, with building the kind of culture that sustained his schools.

“Happy staff equals happy school,” he said. “It doesn’t matter how much social media marketing a school may have, if you have a happy staff, happy families. The school will market itself.”

What He Built at Kedron

Wilkie spent nine years leading St Anthony’s, and his hopes for its future reflect what he worked to build during that time. Wilkie’s nine-year tenure at Kedron was defined by the school’s unique Franciscan identity. He worked closely with the neighbouring Mount Alvernia and Padua Colleges, ensuring St Anthony’s remained a vital part of the local Franciscan Parish. 

“We have something incredibly unique here at Kedron with the Franciscan Friars and Missionary Franciscan Sisters still a visible presence in the community,” he said.

His practical advice for the principals who will follow him centres on something he considers non-negotiable: get out of the office. He was in the playground at almost every break and around the school before and after hours throughout his 30 years as a principal, and he argues that visibility is not optional.

“My advice to aspiring principals is not to forget that we are there for the students,” he said. “Sitting in the office in back-to-back meetings or dealing with administrative tasks could always wait.”

For the students he is leaving behind, his parting message is quieter and more personal: be kind, be compassionate, and appreciate the education in front of you.

A New Chapter After 44 Years

Wilkie closes his BCE career knowing the next cyclone, severe thunderstorm or pandemic, the kinds of events that kept him awake through countless nights in the principal role, will no longer demand his presence at school on a Sunday afternoon. He is ready for that.

“Finally, after 30 years, I can just look after my own family,” he said.

For enrolment enquiries or more information about St Anthony’s School Kedron, visit the school’s website at sta.bne.catholic.edu.au or phone the school directly.



Published 30-April-2026

A Taste of New Mexico Is Landing in Stafford This June

Sancho Taqueria & Tequileria, a New Mexican restaurant opening on Stafford Road in Stafford in early June, is the latest venture from the team behind Farmhouse Kedron and Oh Boy, Bok Choy!, and it is built entirely around a cuisine that most Australians have never encountered, let alone tasted.



It’s easy to confuse New Mexico with Mexico, but they’re not the same, and that distinction sits at the heart of what Amanda Scott is building at Sancho. The landlocked American state sandwiched between Texas and Arizona carries one of the most layered culinary histories in the Western Hemisphere, shaped over centuries by Pueblo Native American traditions, Spanish colonisation, Mexican influence and the American frontier.

The result is a cuisine with its own vocabulary, its own official state question and its own deeply regional soul, and almost none of it has made it to Brisbane until now.

“We’re not doing a Mexican restaurant because it’s on trend,” Scott said. “We’re doing a New Mexican restaurant because it’s part of our family story. Every venue we do has a connection with our family story.”

A Family Connection to Albuquerque and Santa Fe

The connection runs deep. Scott’s father moved to New Mexico as a child and it was there that he fell in love with the Spanish language and culture. Her parents married in Albuquerque and honeymooned in Santa Fe. New Mexican food has been part of the Scott family table for her entire life.

That personal history shapes the entire premise of Sancho. Rather than chasing a dining trend, Scott is translating lived memory into a neighbourhood restaurant, the same instinct that drove Farmhouse Kedron, which has won Restaurant and Catering Australia’s Best Breakfast Restaurant in South East Queensland and consistently features among Brisbane’s most celebrated cafés, and Oh Boy, Bok Choy!, the Southeast Asian kitchen that opened next door on Stafford Road in June 2021.

Photo Credit: Oh Boy, Bok Choy!

Sancho will occupy the space previously held by King of the Wings, right alongside Oh Boy, Bok Choy!. It seats approximately 90 people, designed for both drop-in dinners and larger celebrations.

A Cuisine Brisbane Hasn’t Seen Before

New Mexican cuisine traces its roots back to what food historians call the three sisters: the companion planting of corn, beans and squash that formed the backbone of Indigenous American agriculture for thousands of years. Spanish colonisation brought wheat, rice, beef and new cooking techniques that blended with those Indigenous foundations.

An illustration of Maize, climbing beans, and winter squash planted together. Photo Credit: Wikipedia

Cross-pollination with Mexico added further layers over generations. The result has less in common with the Tex-Mex most Australians know than it does with something altogether older and more regional.

The defining ingredient is chile, and New Mexico’s official state question, “Red or green?”, tells you everything about how central it is. Red chiles are fully ripened, dried and pureed into a mellow, earthy sauce. Green chiles are harvested earlier, roasted and chopped into a brighter, spicier sauce. Every meal comes down to that choice, or “Christmas” if you want both.

Scott is working with consultant chef Julius Villamor, formerly of Baja, to shape a taco-driven menu where salsas take centre stage. The Fiesta banquet will open with sopapillas, the hollow, pillow-shaped fried bread that has been a table staple in New Mexican homes and restaurants for generations, traditionally served with honey.

It will close with bizcochitos, the anise and cinnamon shortbread cookies that have held the title of New Mexico’s official state cookie since 1989.

“As far as the menu, tacos will be the main thing,” Scott said. “But our Fiesta banquet will start with sopapillas and will end with an excellent bizcochito.”

Pink, Orange and No Sombreros

The look of the place is as considered as the food. Scott has ruled out the visual clichés entirely.

“There’ll be no sombreros, no chilies hanging from the ceiling,” she said. “The colour scheme I’m going with, the pinks and oranges, reflects the colours of the Sandia Mountains in New Mexico. The sunsets there are spectacular.”

A feature mural in hot pink and tangerine orange will anchor the interior, drawing on the mountain range that frames Albuquerque to the east, one of New Mexico’s most recognisable landscapes. The fit-out is understated beyond that, letting the food and the story do the work.

The drinks list follows the same logic: a focused selection of tequila and mezcal alongside signature cocktails named after New Mexico towns, with a map of the state printed on the back of the menu so drinkers can locate the places that inspired each drink.

Planning Your Visit

Sancho Taqueria & Tequileria is on track to open in early June 2026 at 264 Stafford Road, Stafford, next door to Oh Boy, Bok Choy! Free parking is available at the rear of Stafford Central. Keep an eye on future updates.



Published 26-April-2026