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Please be aware and adhere to the Resi guest policy.

The full details of the policy can be found in the Residences Handbook:

period of time, while a guest is defined as a person who is staying

overnight with a resident.

-resident who is present without a guest pass after noise curfew

of 11pm will be required to leave the residences, and the resident

responsible for that visitor may incur a $50.00 charge.

staying more than three nights in a 7-day period.

must be accommodated in the host resident’s room, and not

the lounge room or other common area.

guest is required to carry the pass with them at all times.

behaviour and conduct of their

guests. The host is also responsible for informing the other people in their

unit that they have a guest

staying overnight.

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4

HURRY ! Tickets Closing on Friday 24th July

Once ticket is purchased, table sign-ups are at MB Reception (Tables may be consolidated in the event that they are not entirely filled).

No payment, no sign up!

Buses leave at 6pm

You will need to collect your wristband on the day from 10:00am — no

wristband, no admittance!

2 course meal provided

Academic Awards, Community Award, Res Award

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Why not challenge yourself to say hello and have a

conversation with just one person in the next week (on your level

or BSV unit block) that you don’t know at all or not very well. A

healthy community looks after each other so why not check in

with people you live with to

see how they are going with

settling into uni life and living

on res!

-“Weekly special: Quail Club Sandwich”

(Actually with Moroccan spiced chicken, smashed avocado, cos

lettuce, sliced tomato and home-made aioli)

=$10 or $12 + chips OR wedges!

-$8 parma nights are back! Every Wednesday

night; 5:30-7:30pm

-Also this Wednesday; launching of our new

Burger menu. It’s worth the wait…

-Reminder: The Diner kitchen now opens until

8:30pm Tues, Weds AND Thursday!

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Are you interested in yoga and want to try it on res?

Then log onto the portal and register your name for a class on

Tuesday 28th July at 5:30pm in MB Movie Room.

Registrations must be done by 11:59pm Sunday 26th July, $10 to

be given to Eveline on the day. We need at least 10 people for

this class to go ahead.

Come on down with your fellow floor/unit members and enjoy what Red

Frogs have to offer!

· 27th July – Level 2 and C block.

· 3rd August – A block and level 7.

· 17th August – G block and level 3.

· 24th August – Level 5 and B block.

· 31st August – Level 6 and E block.

Starts at 7:30 pm

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Name: Thomas

Nickname: Tom

Age: 20

Hometown: Bendigo

Course: Law / Science

(Major in Environmental Science)

Favourite food:

Mum's Ice Cream Cake

Favourite movie: Coach Carter

Favourite sporting team: Richmond Oilers

Dream job: Chicken Farmer

If you could live anywhere in the world, where would it be?:

Lisbon, Portugal

If you could have dinner with any one person, who would it be?:

Rircky Gervais

What 3 things would you choose if you were stranded on a deserted

island?: Pillow, My Dog & My Chickens.

Be the first to resi reception to answer the

following question correctly and win yourself a

movie voucher!

Q. Name 5 games on the new arcade machine at MB.

Q: Did you hear about the race between the

lettuce and the tomato?

A: The lettuce was a "head" and the tomato was

trying to "ketchup"!

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Please direct any queries to Reception at bsradmin@deakin.edu.au

Chicken and tomato pesto pappardelle

Ingredients

· 375g dried pappardelle pasta

· 1/2 cup sundried tomato pesto

· 1/2 cup pitted kalamata olives,

halved

· 1/4 cup finely chopped fresh flat

-leaf parsley leaves

· 3 roma tomatoes, deseeded,

finely chopped

· 1/2 large barbecued chicken, skin removed, thinly sliced

finely grated parmesan, to serve

Method

1. Cook pasta in a saucepan of boiling, salted water, following packet

directions, until tender.

2. Drain, reserving 1/3 cup cooking liquid. Return pasta to pan.

3. Add reserved cooking liquid, pesto, olives, parsley, tomato and chicken

to pasta.

4. Toss to combine. Divide pasta mixture between bowls.

5. Top with parmesan. Serve.