Review: Grad Ball

I graduated with my Undergraduate Degree last week, in Media and Communication, and Psychology. So I took this opportunity to go to the famous Grad Ball!

The theme was 1920s/Casino, which made the night seem really special as I dressed up, and donned some long satin gloves, pearls and a frilly dress. After a celebratory glass of wine or two with my friends we headed off to the Foundry, where the UCSA had set up buses to transport everyone to and from the event. This was especially helpful at the end of the night, so I didn’t have to pay an extreme taxi fare! When we got to the venue at Addington Raceway we were given a glass of bubbles of arrival, and were invited to have a professional photo taken in front of some grand old cars. This was pretty cool, and really set the tone for a special night!

From our $70 ticket we were promised two drink vouchers (as well as the glass on the door), a selection of 10 different canapes, and also a delicious dessert… and we weren’t disappointed. There was food everywhere, and everything I sampled was really tasty! The dessert was pretty special, a giant slab cake in the shape of a poker table- complete with chocolate coins for the chips!

For entertainment there was a burlesque style dancer, blackjack and poker tables, and a large stage where a few bands and a DJ played. The music was great to have a dance to, and many of the songs were ones from the 90s, which brought back great memories of my primary school disco days. We also had a go at the blackjack table which was a real laugh, however it would have been cool if there were prizes for the winners of each round!

Overall I had a wonderful evening, and made some new memories with my friends that I’ll never forget (especially with some crazy photos for proof). I had so much fun that I think when I finish with Honours this year at UC, I’ll go again! I highly recommend it!

What’s the haps?! 4th-10th May

Monday 4th

Tuesday 5th

Wednesday 6th 

Friday 8th

No Meat – Meaty Lasagna

This vegetarian lasagna recipe will keep you nice and warm now that the weather is is turning chilly. It’s a very filling dish, hence the name ‘meaty’. However it can be nice to pair it with some garlic bread, or a salad on the side!

Ingredients:

  • 200g baby spinach
  • 250g fresh lasagne sheets
  • 125g cheese

White sauce:

  • 30g plain flour
  • 30g butter
  • 400ml milk
  • 1/4 tsp nutmeg

Lentil Layer

  • 1 onion, 1 carrot, 1 celery stick- all peeled and finely chopped
  • olive oil
  • 1 clove crushed garlic
  • 80g red or brown lentils (drained)
  • 2 Tbsp tomato puree
  • 400g tin chopped tomatoes
  • 150ml vege stock

Method 

  1. Lentil sauce: Fry onions, carrot and celery in oil for 5 mins. Add garlic 1-2 mins. Stir in lentils, tomato puree, vege stock and tomatoes. Bring to the boil, then turn down the heat and put on the lid to simmer for 15 mins.
  2. Pre heat oven to 200 ° C
  3. White sauce: Melt butter, stir in flour to a paste, and whisk in milk. Whisk continuously over medium heat until thick and smooth. Add nutmeg and stir . Simmer gently for a minute.
  4. Steam spinach, sieve and squeeze out excess liquid.
  5. Assemble a greased oven proof dish 22x26cm
    -Lay down pasta sheets
    -2 Tbsp each of lentil and white sauce
    -Spinach layer
    -Pasta sheets
    (Repeat this process until the dish is full. For the final layer add pasta sheets and finish with white sauce. Grate cheese over the top)
  6. Cook for 35 minutes

Tip: If you’ve got time assemble two of this dish: cook one to eat, and freeze the other one uncooked for another night. Then when you want to eat the frozen one just move it to the fridge in the morning, and bake it for 35 minutes that evening!