CONNECT Club Taree’s community magazine Spring 2016
OKTOBERFEST health & wellness expo
ULTIMATE outdoor space
SPRING menu has sprung THE
secret garden
Club Taree CT Connect Edition 8
Contents
2 The President’s Welcome
3
6 7
CEO’s report
.
Le Tour de Taree
The secret garden
9 13 15
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ULTIMATE Outdoor Room Robert Oatley
.
VINEYARDS
Spring Menu Wine Degustation
17
CASH OR CAR?
19
pink
21 .
Meet Mal
SPRING 2016 Management Team
Contact Details
Chief Executive Officer
121 Wingham Road Taree NSW 2430
Morgan Stewart
PO Box 40 Taree NSW 2430
Brand and Communications Manager
P 02 6539 4000
Paul Allan
E pallan@clubtaree.com.au
Gaming and Operations Manager
W www.clubtaree.com.au
Chris Bale
#clubtaree
Business Support Manager Michele Hill
Magazine Content
Executive Chef
Paul Allan
Murray Phillips
Brand and Communication Manager
Golf Course Manager
pallan@clubtaree.com.au
Mark Spraggs
Design and Layout
22 EXPO
Health & Wellness
23
www.wellcreative.com.au
OKTOBERFEST
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Christmas Schedule
29 Christmas on the course
Think! about your choices Call Gambling Help 1800 858 858 www.gamblinghelp.nsw.gov.au Club Taree practices the responsible service of alcohol
We value your thoughts Club Taree places value on your experience and perceptions of us. Over the coming months our team will be actively seeking feedback in a variety of ways across all areas of Club Taree. It might be a quick survey on how your experience was on the course, or how you enjoyed dining with us. It might
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be a questionnaire on our community support, or how we serve our coffee. Perhaps it will be about our promotions or staff engagement. We invite you to embrace this opportunity to tell us how we are showing up. It will be used to make us even better.
The President’s welcome Welcome to the Spring 2016 edition of CT Connect, CT Connect is a great way for our Team to firstly tell our members about what is happening here at Club Taree, but it is also a great tool for engaging Club Taree with the rest of the community. I trust that you will find this issue informative and interesting. Firstly I would like to take the time to thank you for installing me as your President, I am both honoured and humbled. I look forward to the future of Club Taree, and will act first and foremost with the best interests of Club Taree at heart. I also look forward to working alongside my fellow Board Members, Morgan, and the Executive Leadership Team and of course the staff to steer Club Taree into a sustainable and exciting future. As this magazine goes to print, the Board of Directors and the Executive Leadership Team will be attending our annual Strategic Planning Conference, which sees our team aligning our direction to ensure continued future growth of Club Taree. We have now finished our membership renewal period, for those that have renewed, thank you, we appreciate your membership, and are glad that you place value on the experiences that we offer. No doubt many of you are receiving the continued benefits of membership, most notably with our newly introduced members pricing being very well received through all categories of membership. To those golfing members who managed to sign up a new golfing member and take
advantage of our discount promotion, thank you for introducing new people to our Club. I would like to congratulate the Club Taree Community Team on the recent le Tour de Taree. This is a wonderful initiative which sees our team engaging with our members, guests and the wider community. The fact that they raised $20,879 for Ronald McDonald House NSW is inspiring, myself and the board continue to be extremely proud of our teams commitment to our local community. We also congratulate the team on their milestone of a combined 1100 hours of volunteer service to our Community. Club Taree is a great community asset, we work hard to ensure that we maintain and enhance not only the physical buildings and assets, but also the sense of community that we offer to locals and visitors alike and the activeness and dedication of the Club Taree Community Team is a perfect example of this. As Club Taree moves forward our “Food Experience” continues to be front and centre of what we are doing. The appeal of our catering options, which are delivered with our commitment to passion, continues to grow. Once again we are proud of our team for being listed
as finalists in the upcoming Restaurant Catering Awards, both for Dineon19 in the Restaurant category and our function facilities in the Catering category. You will also see in this magazine, perhaps for the first time, our new function space, “The Secret Garden”, which aligns directly to our commitment to creating experiences for our members and guests. To those who have participated in our recent Cash or Car Promotion we thank you for making this our most successful and most engaging promotion to date. We look forward to continuing to set the standard on member promotions, member engagement, and member’s rewards. As always we encourage our members to engage with both the Directors and Management Team here at Club Taree. Please if you have any questions do not hesitate to have a conversation with us. We look forward to welcoming you next time you visit Club Taree. Kind Regards Geoff Watman President
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CEO’s Report Welcome to the Spring 2016 edition of the Club Taree Connect Magazine. I’m enjoying the journey here at the Club and have been spending time over the past few months meeting folks and listening to the things that they’ve spoken with me about during this time. So far we’ve introduced Member and Visitors pricing, Monday – Friday lunch Dineon 19 specials, commemorated ANZAC Day, hosted two new and successful golf tournaments which we are working towards securing again in 2017, hosted a multitude of community 3
events where our team have given their time to volunteer including the Taree Parkrun and of course, our team collectively cycled 3,519 km on our main fundraising event, Le Tour de Taree benefitting Ronald McDonald House Northern NSW. So what next (other than perhaps a well-earned feet up and a refreshing beverage or two) you might well ask? Well our foot remains firmly on the change management accelerator and we look forward to achieving more of our community and business goals, with a spring seasonal menu and a
brand new event space being released into the market place. We continue to trade strongly and profitably. Amongst our highlights are a Jan-Jun YTD EBITDA of 20% and that we have retired the last $700,000 of our bank lending debt four months early. We are in a strong financial position and will continue to evolve and grow our business to cater for our current and importantly a new customer group. We will continue to change, in order to grow, so we are sustainable. We are proud not only just of our
White Ribbon Morgan is participating in this years White Ribbon NSW Police Bike Ride from Newcastle to Blacktown. The three day ride departs Newcastle on Saturday 19th November and winds its way to Blacktown Workers Club. Morgan is riding as a White Ribbon Ambassador and will be raising funds for the Taree Women’s Refuge. Riders involved in this year’s ride are passionate about raising awareness and promoting White Ribbon Australia, a campaign that aims to eliminate men’s violence against women. If you would like to support Morgan on his ride and in turn the Taree Women’s Refuge, donations can be dropped into Club Taree Reception or to Morgan himself. For more information on White Ribbon check out www.whiteribbon.org.au
It’d be fair to say that 2016 is flying by and we’re definitely on the run home to Christmas now with the second half of the year underway and plans afoot for 2017 and beyond. financial results to date and as always of our people who consistently deliver excellent customer service to all our customers. I believe that this is particularly important to us all because there are many choices of where to spend your time and money, but we believe that while we are certainly not perfect, that the positive relationship between customer service and people is our key strength and keeps people returning back to our Club.
towards our business, community and fundraising initiatives this year. We look forward to your continued support into the future as always. To those Members who have lost loved ones, my condolences. Morgan Stewart ACCM, AFAIM, CAHRI Chief Executive Officer Club Taree
I take this opportunity to thank our Members and Visitors who have supported our Club and contributed 4
Club Taree is hosting a Movie under the Stars
“Zootopia� Rated PG Saturday 24th September 2016, 7pm Bring your picnic blanket and enjoy a fun night out with the family relaxing under the stars on the back lawn of Club Taree.
Entry by gold coin donation Family friendly event
Le Tour de Taree
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bigger than ever Le Tour de Taree in 2016 was bigger than ever, with the community getting behind the initiative any way they could. This year saw out Club Taree Community Team ride from Saturday 2nd July through to Sunday 24th July, mirroring the le Tour de France. From day one our Team was determined to make sure we got over the line with plenty of time to spare, setting challenges, personal goals and fundraising targets along the way. In all 28 of our Team members rode, along with a couple of “guest” riders helping to clock up the kilometres. Last year’s record was smashed with Kye making his way through to the leaders position. Kye managed three 100km stints, along with a whole load of equally impressive rides. Amanda rode the second furthest and Mal secured third place with his efforts. We took the ride on the road this year,
setting up in Taree Central on Friday 8th July, it was great to engage with the community and have a chat to them about what we were doing and why we were doing it. We again took our riders on the road when we visited Taree parkrun on Saturday 15th July for a special “Show Us Your Socks” Taree parkrun, which saw us riding our spin bikes on the banks of the Manning River. This year we implemented another level of Community engagement with the “Show Us Your Socks Taree” campaign, whereby we asked people to wear silly, odd or simply awesome socks to raise a smile for sick kids, and of course raise funds for the le Tour de Taree. A huge thank you to everyone who got into the spirit of showing us their socks. Our Team also headed out to Ronald
McDonald House Northern NSW twice for their “Make a Meal” initiative, whereby members of the public host a welcome dinner for the families using the Ronald McDonald Family Retreat at Forster. It was wonderful to meet some of the families benefiting from the funds we raised. We were once again humbled by the support of our members, guests, internal clubs and wider community. A massive thank you to Manning Valley Automotive who kindly donated $2000 to the initiative. Another thank you to Anytime Fitness Taree who loaned us the bikes for the ride. We are so proud of our Team, and their commitment to helping support the community through initiatives such as these, and the biggest thanks goes to them for always going above and beyond with passion and enthusiasm.
After riding 3519km over 22 days in 157 combined hours in le Tour de Taree, the Club Taree Community Team was delighted to hand over a cheque for $20,879 to Ronald McDonald House Northern NSW.
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“Where is The Secret Garden” “Well that’s a secret” The Secret Garden is our latest venue space, and is the perfect place to enjoy – well a garden party. Ideal for groups up to 50 people, this cottage garden inspired venue will have your guests instantly relaxed and ready to celebrate. The Secret Garden is about experience and creating an event that your guests will remember for a long time. The Secret Garden is unique, private, refreshing and enticing. We invite you to have your own private inspection, but be quick, it’s already proving to be very popular.
“If you look the right way you can see that the whole world is a garden”
Frances Hodgson Burnett
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The Secret Garden is the most fitting venue for your next casual get together, celebration or festive gathering. Complimented by your very own dedicated service ambassadors The Secret Garden offers the complete hospitality experience mixing excellent service, great quality products and an inspired atmosphere. The Secret Garden is perhaps more of an experience than a venue. The Secret Garden is complemented with a customised bar ready to cater for your favourite tap beer and/or cider selection, and an inspiring menu featuring items such as smoked salmon blini’s, sesame encrusted beetroot arancini & lavosh with aged cheddar, poached pear & fig paste. Perhaps you could go straight to dessert and consider the lemongrass baked cheesecake, the mini éclairs with white chocolate & Cointreau crème patissiere or the dark chocolate & sea salt tart. Talk with our Functions Coordinator Lisa today to secure your booking. P 0265394000 E lruprecht@clubtaree.com.au
7 facts about The Secret Garden book • The setting was inspired by a real garden in Kent which Burnett rented in 1898. • The original title was Mistress Mary – based on the unlikable character Mary is at the beginning of the book. • The Secret Garden was influenced by Christian Science – namely the power of positive thinking. • Colin may have been based on Burnetts deceased son, who died of tuberculosis. • The Secret Garden was originally published for adults in serial format in The American Magazine. • It was one of Burnett’s least popular books. It wasn’t until the 1940’s long after Burnett’s death that the book became recognised as a classic with the rise of scholarship around children’s literature. • The expired copyright in 1987 on the book has led to many adaptations.
“One of the strange things about living in the world is that it is only now and then one is quite sure one is going to live forever and ever and ever. One knows it sometimes when one gets up at the tender solemn dawn-time and goes out and stands out and throws one’s head far back and looks up and up and watches the pale sky slowly changing and flushing and marvellous unknown things happening until the
East almost makes one cry out and one’s heart stands still at the strange unchanging majesty of the rising of the sun--which has been happening every morning for thousands and thousands and thousands of years. One knows it then for a moment or so. And one knows it sometimes when one stands by oneself in a wood at sunset and the mysterious deep gold stillness slanting through and under the branches
seems to be saying slowly again and again something one cannot quite hear, however much one tries. Then sometimes the immense quiet of the dark blue at night with the millions of stars waiting and watching makes one sure; and sometimes a sound of far-off music makes it true; and sometimes a look in someone’s eyes.” ― Frances Hodgson Burnett, The Secret Garden 8
The Australian lifestyle is quite literally perfect. Our weather allows for us to enjoy the outdoors more than most other countries, and as such the idea of outdoor living spaces within our homes has become the norm. Quite often the place we gather when friends or family visit our homes is outdoors, whether it be on a balcony, in a courtyard, under a pergola, on a deck or in an outdoor room – as they are now called. Outdoor rooms are being installed in homes all around the country as we realise that life is meant to be casual, comfortable, and that our homes can be welcoming and inspiring.
the ultimate outdoor space
Now that the outdoor room is a fundamental part of home design and our lifestyle, we take a look at the things you should consider when designing your space. Design Having a plan of what you want to achieve before you start is the most important stage.
your ultimate enjoyment of the space. Don’t forget to allow money for good quality furniture and accessories to finish off.
Things to consider include :- how much space you have available, protection from the weather, which direction the hot afternoon sun shines, your view from inside the house, how the room will link with the indoors, building/ planning restrictions, location of outdoor kitchen/cooking facilities, ventilation etc. Create an ideas board for inspiration.
Draw a Plan Draw a scale plan (or have a landscape architect or interior designer draw one for you). On the plan work out spacing, furniture layout, direction of weather and sun. Allow enough space to move around the area. Think about lines of sight and using furniture, plants and pots as features that can be viewed from inside your house. You don’t want your neighbours peering out at you while you’re snoozing on the daybed in your bikinis or speedos so think about creating some privacy. Creating walls and defining boundaries
Budget Your budget will have a big impact on what is possible. A well designed outdoor room can add significantly to the value of your property and also to 9
for your outdoor room will give it better definition. Outdoor Kitchens The outdoor kitchen can be as hi-tech as the indoor kitchen these days. The old BBQ is still a favourite and can be combined with roasting hoods, wok burners, teppanyaki plates and woodfired pizza ovens. An outdoor fridge and sink are also very handy additions. You may find that you end up cooking more outside – especially during the warmer months. Furniture Layout All too often outdoor rooms are designed and built with little thought into how the space will be used and enjoyed. The space you have available and the layout of furniture will have a
major impact on your enjoyment of the room. As well as a functional use, your outdoor furniture can become a real feature so consider how it will look from the inside. If you have the room, combining an outdoor dining space with a comfortable outdoor lounge area will create a multifunctional area. If space is limited consider an outdoor sofa area with low tables for more casual dining. Another good option is to utilise your indoor dining area opening out to a more casual outdoor lounge. A large comfy daybed is not only a magical place to relax but can be used as a key focal piece for your design. Outdoor Furniture Selection Once you’ve worked out the layout and purpose of your furniture you need to select the type of furniture you will purchase. Like most things it is worth spending a bit more money to get the best quality you can afford. Not only will it last longer but you’ll enjoy it more and cost less in the long run. The first thing to consider is whether the furniture will be kept under cover, or sit out in the rain and sun. For maximum use of your furniture you want it accessible at all times and don’t want to be moving cushions in and out of the rain. Synthetic wicker furniture has been extremely popular over the last 4-5 years due to its attractive appearance, range of colours and designs and minimal maintenance requirements. Cheaper furniture generally uses thinner aluminium tube, less welds and
is more susceptible to cracking and breaking over time. Stainless steel is another popular material but can be susceptible to surface rust (tea staining) – especially in areas close to the beach. Powder coated aluminium frame furniture with ceramic or laminate tabletops and chairs, sofas and sun lounges made from outdoor fabrics such as batyline or textiline are also becoming popular. Teak has been popular for decades and is still a great material for outdoor furniture. It develops a grey patina over time unless it is regularly maintained with a teak protective coating. Teak tables look great when combined with synthetic wicker chairs. Protection from the weather An outdoor undercover room with protection from the weather will provide you the ability to utilise the space all year round. Outdoor heaters and fireplaces, portable firepits, clear blinds and shade awnings all assist in maximising your enjoyment of your outdoor room. Planting An essential component to the outdoor room is the garden. It may be a simple but amazing potted matured frangipani that will be structural art during the winter months, but bloom and fill your outdoor room with tropical scent in summer. Think about how you will use your room, is it somewhere to capture the winter sun, or is it somewhere to catch the breeze in summer, think about the time of year that you will
be using your outdoor room the most and plant it out to match. Think about pots that can be planted and combined together to create flourishes of colour. Consider adding herbs to your outdoor space, so that your plants have a practical use also. Remember that most plants have specific growing condition requirements, so research and change your choices where necessary. Final Touches Think about places you have travelled to, holidays you’ve enjoyed, and try and add items to your outdoor room that help re-create the same feeling. • Add lanterns and candles to create ambience for night time entertainment. • Add an organic feel with timber bowls and stools. • Combine colourful scatter cushions to compliment the solid base colour of your outdoor cushions. Create continuity with your indoor rooms by using similar colours or bring in colours from the garden or pool. • Consider a water feature – the sound of running water can be very soothing • Include personality – remember, this is your space to enjoy, add your collected treasures from your travels, your favourite artwork or a place to partake in your favourite interest. This space is for you and your family to enjoy, and if it isn’t practical, and it doesn’t embrace what you love you will find that it simply won’t get used.
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The Cellar Door Established in 1858 and surrounded by picturesque vines and gum trees on the banks of Eurunderee Creek, the Cellar Door of Robert Oatley Vineyards, ‘Craigmoor’, is Mudgee’s oldest winery and vineyard. Situated just 5 minutes drive from the centre of town, surrounded by picturesque vineyards, native trees, a river and a dam, the property features picnic grounds around the Craigmoor Cricket Oval, the historic Craigmoor Winery and within it, our Cellar Door and a Wine Museum. A wide range of Robert Oatley Vineyards wines are available for tasting and purchase at our Cellar Door. Taste one wine or taste them all with the personable and informative tasting crew. Open 7 days 10.00am - 4.00pm. Robert ‘Bob’ Oatley (RO) passed away in January 2016. His leadership and entrepreneurship throughout his working life will long be respected and admired.
Club Taree continues its journey with food and beverage by proudly introducing its new wine partner – Robert Oatley Vineyards. Robert Oatley is a name synonymous with quality products made with passion.
Pioneer and Passion Robert Oatley left school at 15 to join a prominent trading company called Colyer Watson based in Bridge Street, Sydney CBD. Starting with filling ink wells and delivering letters across the city CBD by hand to shipping companies, wool brokers and trading merchants. Colyer Watson was a very successful business trading in hides, skins and tallow. There was a New Guinea Head Office in Rabaul that was an agency for some big shipping lines. In his mid 20’s RO was travelling to the retail stores in New Guinea. Some of the plantations couldn’t pay for their purchases from the General Stores, so the Colyer Watson team would barter produce in lieu of payment. One of the main items that Colyer Watson received from the villages was coffee. There was no market for coffee, so they had to create a market. At 30, RO was the head, and sole employee of Colyer Watson’s New Guinea coffee trading 11
division. And in a few years international markets were created … shipping green coffee beans to roasters and cocoa to chocolate manufacturers.The coffee business lasted 20 years and at the peak of production, CW was handling about 80% of New Guinea coffee production as a result of buying crops from more and more growers. Quality was the key ingredient in the agreements. Nestle had an office in London. RO would travel to London and the buyer would taste the samples. If approved, the shipment would be organised once RO returned from London. Samples would be sent from beans ready to be shipped. If these samples weren’t approved … the deal was off! Once the shipment arrived, another sample was taken. Then, if that sample was approved … the coffee was paid for! In 1962 the Colyer Watson businesses in New Guinea (ie coffee and general stores) sold 50% of the business to a
The similarities between coffee and wine were significant… the farming techniques are very similar, and both crops need to be fermented to produce a consumable product. Also the value of blending is critical. In both instances, putting many different components together from different areas results in a broader more balanced style. A cattle grazing and lucerne property in Denman Hunter Valley was on the market. RO took his eldest son Sandy out to the property to meet the estate agent. RO said to Sandy, the agent will ask you what we are going to do with the land, so they can work out what we can afford to pay. RO told Sandy, “when he does ask, tell him we are running goats”! In 1976, RO employed Chris Hancock. Chris had been Assistant to the Managing Director at Penfolds, having transitioned from being an award winning winemaker. Chris brought operational and winemaking expertise to the business. Papuan based company. Then not long after, RO bought the Papuan business share to form Angco. The coffee business continued in a significant way until independence in 1975. At one stage, Angco was 65% of New Guinea’s gross national product. The sale of Angco created the opportunity and cash flow for the new wine venture and so a cattle grazing and lucerne property in Denman Hunter Valley was purchased.
After a good vintage in 1975, the Rosemount brand developed from there. In the 1980’s the Rosemount brand started sourcing fruit from regions outside the Hunter. After sourcing fruit from Coonawarra, the Rosemount business established a vineyard there. Then after sourcing fruit from McLaren Vale, the Rycroft winery and vineyards in McLaren Vale were bought.
over the years. The current Oatley Wine business utilises this same concept of sourcing grape varieties from the regions that the varieties do best. The 1980 Rosemount Chardonnay won ‘The Double Gold’ at the International Wine and Spirit Competition in England, ie Best Chardonnay from Australia, and Best Chardonnay from around the world. Australian wine was breaking into British and European markets. Chris played a big role in the anticipation of the consumer market moving towards chardonnay. The team chopped down a lot of Shiraz vines and some Semillon vines, and grafted a lot more Chardonnay and some Traminer Riesling onto the vines’ rootstock. The next vintage produced significantly more Chardonnay. While other wineries sold out of Chardonnay, the Rosemount Winery was able to keep up with the dramatic increase in demand. Meanwhile Chinese restaurants were ordering more and more Traminer Riesling! Today, the evolution of the Oatley Wine business continues. The wine production part of the business is called Robert Oatley Vineyards, while the sales and distribution business is called Oatley Fine Wine Merchants. Management of the business continues to do what it has always done … look at the marketplace and have wine styles available to meet the ever changing needs of the consumer.
This concept has gained momentum
Robert Oatley Vineyards Robert Oatley Vineyards is the reincarnation of the Oatley family winemaking dynasty. Wine is ‘in the blood’ of our late founder Bob Oatley and his eldest son Sandy, leader of the family business founded upon a four decade passion for grape growing, wine making and marketing - the combination of which has seen the Oatley family rise to the top of the Australian winemaking scene. With interests spanning the world
of competitive sailing, tourism, hospitality and of course, wine the family produces wines both of immediate appeal and cellarability, with satisfying flavours over an elegant frame, under a variety of stylish labels including Robert Oatley, Wild Oats, Pocketwatch, Four in Hand, Montrose and Craigmoor. The task is clear: to craft wines that have varietal clarity, focus and which reflect their provenance - in a very
modern fashion. Wines of character and integrity. Director of Winemaking, acclaimed vigneron Larry Cherubino insists vineyards are tended as organically as possible and wines are made with minimal intervention, reflecting a dedication to sustainable grape growing and wine production practices.
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spring menu Starters
Ocean to table
Garlic bread Grilled sourdough, garlic parsley butter
Atlantic salmon fillet Egg pasta, semi dried tomato pesto, sweetened spanish onion, asparagus, citrus compote m 26.5 | Nm 29.2 Australian barramundi Lemon & garlic gremolata, beetroot, fetta cheese, spring onion, pea, risotto m 26.9 | Nm 29.6 Prawn & chorizo paella Smoky paprika, peas, lemon, roasted pepper & parmesan crusted crouton m 19.5 Nm | 21.5
m 7.5 | Nm 8.3 Spring bruschetta Grilled sourdough, roma tomato, sweetened spanish onion, basil pesto & bocconcini m 10.5 | Nm 11.5 Dineon19 toasted sour dough Whipped fetta, shaved prosciutto, semi dried pesto, baby herbs m 12.5 | Nm 13.8
To feast Lemon and honey roasted lamb Slow roasted, roasted balsamic glazed baby root vegetables & seasonal steamed vegetables with pan gravy Presented for two m38.5 | Nm 42.4
Paddock to plate Grain fed scotch fillet (gf) Pan fried new potato, smoked spec, sweetened onion & buttered greens, thyme infused jus m 34.5 | Nm 38 Pork sirloin stack Marinated in garlic and mustard, balsamic glazed baby vegetables, seasonal vegetables, apple and sultana chutney, house pan gravy m 22.5 | Nm 24.5 Grilled chicken tenderloins Roasted bell pepper, grilled zucchini, cherry tomato, smoked spec, spinach, risotto, spring onion, fried leek m 21.5 | Nm 23.6 Oven baked beef ribs Sweet tomato & mustard glaze, potato gratin, balsamic dressed rocket & radish salad m 28.5 | Nm 31.4 Lamb rump (Gf) Spiced sea salt rub, prosciutto, fig chutney, Kipfler potato wedges, buttered greens m 26.9 | Nm 29.5 Char grilled pork cutlet (Gf) Honey roasted carrot puree, sautéed broccolini, Orange marmalade m 27.2 | nm 29.5 Slow cooked beef cheeks (gf) (p) Sauteed sweet potato, beetroot coulis, spinach, roasted baby vegetables, sage jus m 24.5 | Nm 27 13
Club favourites (Served with either chips & salad or vegetables) Crumb lamb cutlets Shallow fried then oven baked/ bacon/ pan gravy m26.5 | Nm 28.9 Chicken breast schnitzel Freshly crumbed, pan gravy m 19.8 Nm | 21.8 Chicken parmigiana Tomato & basil sauce, mozzarella 22.5 | Nm 24.8 Char grilled rump steak Perfectly seasoned, chargrilled m 27.8 | Nm 30.5 Lambs fry Braised in pan gravy, crispy bacon m15.5 | Nm 16.9 Half serve roast lamb (Available lunchtime only) Slow cooked, gravy, mint jelly m 14.5 | Nm 16 Hoki fillets Beer battered or oven baked with lemon herb butter m 15.5 | Nm 17.1
Chef’s caesar salad Crisp cos lettuce, smoked spec, shaved parmesan, boiled egg, house made croutons, creamy garlic mayonnaise m | 15 nm 16.5 Candied waldorf salad Apple, celery, walnuts, house made mayonnaise, mesculin lettuce m 14.90 | Nm 16.2 (V)
Salad additives Seasoned pork strips m 6 | nm 6.6 Grilled chicken tenderloins (gf) m 6.5 | Nm 7.2 Pan-fried garlic beef (gf) m 6.5 | Nm 7.2 Pan fried / battered garlic prawns (gf) m 8.5 | Nm 9.4
Vegetarian Risotto Roasted beetroot, roasted cherry tomato, pea, shallot, spinach, shaved parmesan, fresh herb oil m 15.5 | Nm 17.1 Pumpkin gnocchi Sautéed mushroom, baby spinach, roasted tomato, spring onion, basil pesto, bocconcini m 16.5 | Nm 18.2
Side dishes Fried kipfler potato (v) (gf) 9.5 Beer battered chips with garlic and chive aioli (v) 3 “Lightly” steamed vegetables (v) (gf) 4.5 Seasonal garden salad (v) (gf) 4.5
Chef’s sauces
Junior meals
Green peppercorn m 2.5 | Nm 2.8
Crumbed whiting fillets
Mushroom & red wine m 2.5 | Nm 2.8
m 9.5 | Nm 10.5 Battered chicken nuggets
Dianne m 2.5 | Nm 2.8 Garlic prawn cream m 6.5 | Nm 7.2 Gluten free gravy m 2.5 | Nm 2.8
Salads Dineon19 spring salad (gf) (v) Roasted cherry tomato, toasted almonds, fetta, roasted beetroot, rocket, radish, baby spinach, segmented orange, raspberry & lime vinaigrette dressing m 15.5 | Nm 17
m 9.5 | Nm 10.5 (Served with either chips and salad or vegetables) Linguine bolognese Pork & beef mince, tomato basil sauce, shaved parmesan m 10 | nm 11
Spring is a time to celebrate, we come out of hibernation and start to venture outdoors a little more. We take the time to catch up with friends and family and acknowledge how beautiful the outdoors is during this season. To our tables we welcome an inspiring range of fresh produce which grows after the cool winter months, and as a result our cooking styles and menus become a lot more exciting. Aligned with our passion for food, our kitchen team is delighted to present you our spring menu from Monday 4th September.
Spring savers menu We have had such a great reaction to our Winter Warmers Menu that we are delighted to continue the concept into Spring with the Spring Savers Menu. Each weekday our kitchen team will present a daily menu item at the exclusive member’s only price of $12. (Non members $15) Monday - Gnocchi Basil pesto cream sauce, spec, char grilled zucchini, roasted capsicum, toasted sourdough Tuesday - Crispy chicken warm salad Baby spinach, roasted vegetable, cherry tomato, lemon & honey dressing Wednesday - Mushroom & chorizo penne House made tomato base sauce, roasted capsicum, shaved parmesan Thursday - Beef Guinness pot pie Gratin potato, puff pastry top, buttered peas Friday - Grilled or battered hoki fillets chefs salad, fries, house tartare, lemon 14
Wine Degustation Degustation is a culinary term meaning a careful, appreciative tasting of various foods. It is focused on the ‘gustatory system’ – the senses, high culinary art and of course good company. Degustation sees diners partake in the sampling of small portions of food matched with wine complimenting each dish. Wine has had a long history of being served as an accompaniment to food. The early history of wine has its origins as another dietary staple and a beverage that was often more sanitary than the local water supply. There is little evidence that much serious thought was given to pairing particular dishes to particular wines with most likely whatever wine was available being used. However, as culinary traditions in a region developed, so too did local winemaking tradition. Many pairings that are considered “classics” today emerged from the centuries-old relationship between a region’s cuisine and their wines. In Europe, lamb was a staple meat of the diet for many areas that today are leading wine regions. The red wines of regions such as Bordeaux, Greece, Rioja, Ribera de Duero, Rhone and Provence are considered classic pairings with the lamb dishes found in the local cuisines of those regions. In Italy, the intimate connection between food and wine is deeply embedded in the culture and is exemplified by the country’s wine. Historically, Italians rarely dined without wine and a region’s wine was crafted to be “food friendly”, often with bright acidity. While some Italian wines may seem tannic, lean or tart by themselves they often will show a very different profile when paired with boldly flavoured Italian foods. There have been some historical anecdotes that have related to food and wine pairing before modern times. One anecdote often attributed to 15
British wine merchants is “Buy on an apple and sell on cheese” meaning that if a wine tastes good when paired with a raw, uncooked apple it must be truly good and pairing any wine with cheese will make it more palatable to the average consumer and easier to sell. The principles behind this anecdote lies in the food pairing properties of both fruit and cheeses. Fruits that are high in sugar and acidity (such as the malic acid in green apples) can make wines taste metallic and thin bodied. In contrast, hard cheeses such as cheddar can soften the tannins in wines and make them taste fuller and fruitier. Another historical anecdote, still repeated today, is “White wine with fish; Red wine with meat”. The root of this adage rests on the principle of matching the body (weight) of the wine with the weight of the food. Meat was generally heavier and “red” in colour so it was assumed that a red wine (which was usually heavier than white wine) paired better. Similarly fish was generally light and “white” in colour so it was often paired with white wine. This adage has become out dated somewhat due to the variety of wine styles prevalent in modern winemaking where there are now many “heavy” white wines such as “New World” oaky Chardonnay that can have more body than lighter reds such as Pinot Noir or Italian Merlots In recent years, the popularity and interest in food and wine pairings
A Special Pink Fundraising Event Chef Jake McLaughlin partners with Robert Oatley Wines 14th October Tickets $55 Members, $60 non members. On Sale now at Club Taree have increased and taken on new connotations. Industries have sprung up with print publications and media dedicated to expounding on the principles and ideals of pairing the perfect wine with the perfect dish. In the restaurant industry, there is often a dedicated individual or staff of sommeliers who are trained to recommend wine pairings with the restaurant’s fare. The origins of this recent phenomenon can be traced to the United States in the 1980s when Neo-Prohibitionists prompted the wine industry to reexamine the context of wine-drinking as a component of dining rather than as just an alcoholic beverage meant for consumption and intoxication. Winemakers started to emphasise the kind of food dishes that their wines would go well with, some even printing pairing suggestions on back wine labels. Food magazines began to suggest particular wines with recipes and restaurants would offer multi-course dinners matched with a specific wine for each course. Today there are multiple sources for detailed guidelines and tips on food and wine pairing. But many wine drinkers select wine pairings based on instinct, the mood of the meal or simply a desire to drink a particular wine at the moment they desire to eat a particular meal. The subjective nature of taste makes it possible to drink any kind of wine with any kind of food and have an enjoyable experience.
the menu First course
Second course
Third course
Fourth course
Fifth course
Seared scallops, smoked spec, ginger palm sugar reduction.
Grilled tuna fillet with pea and wasabi puree, baby beetroot, dill coconut cream.
Fresh herbed lamb, sweet potato crisps, prosciutto wrapped baked asparagus.
Blackberry panacotta, strawberry macaroon, pineapple sherbet, blueberry white chocolate mousse.
Vintage cheddar, warm stuffed olives, port poached pear, lavosh.
The Restaurant and Catering Associations Awards for Excellence program provides deserved recognition to those restaurants and caterers that excel in their field. The awards presented by Savour Australia are considered the most dependable and authorities guide to Australia’s best Restaurants and caterers. Each year on average 1500 entries are received from across Australia. The Awards for Excellence set the national benchmark, and are noted as the most important and respected industry awards.
Club Taree is proud to be a finalist in two categories in 2016 • Best Restaurant in a Club/Pub or Tavern • Best Convention/Function Centre Caterer Our finalist status is in the regional category, which takes into consideration all of NSW apart from Metropolitan Sydney. Club Taree is one of 10 state wide finalists in the Best Restaurant in a Club/Pub or Tavern category, and one of only four finalists in the Best Function/ Convention Centre Caterer Category. We are so proud of our team already, and wish them the best of luck in the upcoming awards.
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Which would you choose
$30,000 Cash or a $35,000 Honda Civic?
HAVE WE GONE MAD? We all know how much you loved our last Cash or Car Promotion that we have “upped the anti”. One lucky member will have to make the ultimate Cash or Car Decision on Wednesday 30th November at our final Cash or Car Draw for 2016. Our biggest EVER, Members giveaway will all start Thursday 1st September 2016.
How does it work? Members will accumulate one valid entry for each $10 spent at Club Taree on eligible products and services during the promotion period (Thursday 1st September – Wednesday 30th November. Members are responsible for collecting their tickets, and placing them in the entry barrel for your chance to enter the Cash or Car Draw. A weekly winner will be drawn each Wednesday during the promotion period at 7pm (Wednesday 7th September – Wednesday 30th November).
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These weekly winners will receive an instant $500 cash and the opportunity to choose a random “Lucky” number from a supplementary barrel. This ‘lucky’ number will become that weekly winners number in the final draw for the Grand Prize of Cash or Car to take place on Wednesday 30th November 2016. On Wednesday 30th November there will be eight (8) ‘weekly’ winners drawn prior to the Grand Prize Draw, taking the total weekly winners, and Grand Final entries to a maximum of twenty (20) finalists.
Entries will be issued until 6pm Wednesday 30th November 2016. Members will have until 6.45pm on Wednesday 30th November to place their entries into the final weekly barrel draw. Full terms and conditions are available at Club Taree.
Honda Civic – Road Test! Dare to dream and bold things can happen. That’s the sort of brave, innovative thinking that inspired us at Honda when we were creating our Bold New Civic. In fact, the internationallyawarded 10th generation Civic elevates small car sophistication to a whole new benchmark. From its low, muscular stance emerges a roofline inspired by the world’s most elegant sporting coupes. Contoured wheel arches perfectly frame a set of 17-inch alloy wheels* , while a futuristic array of LED Daytime Running Lights give the exterior of the new Civic a bold appeal. The careful detail continues within, where a flawlessly arranged dash awaits. Premium, soft-touch surfaces combine with high-tech gadgetry like electrostatic volume control, dual-zone climate control* and push button start# to satisfy your every creature comfort. And if all this seems generous, so too does the Civic’s practicality – with improved visibility in front and more boot space in the rear. We’ve even replaced the manual park brake with a more intuitive electronic design. On the road, we wanted the new Civic to feel urgent and in command. A thrilling drive like nothing before it. So we started by inventing a whole new engine. Introducing Honda’s first ever 1.5 litre VTEC turbocharged engine available in VTi-L models and
At Honda, we chased a dream to bring you the boldest Civic ever. Now it’s here to help you chase yours. Every drive will become a thrill thanks to Honda’s revolutionary Earth Dreams Technology with an all-new 127kW VTEC turbo engine*. No matter where you’re headed, you’ll stay connected with intuitive technology like Apple CarPlayTM and Android AutoTM, as standard. While a suite of the latest safety technologies will help keep you safe along the way.
above. Equipped with the latest in Honda’s revolutionary Earth Dreams Technology, this direct-injected powerplant generates an impressive 127kW with the ruthless efficiency of just 6 litres of fuel per 100km* . Select the VTi or VTi-S and there’s the refined 1.8 litre i-VTEC option generating a handsome 104kW. Both come paired to Honda’s all-new Continuously Variable Transmission (CVT), intuitively discerning the optimum gear ratio for smoother, more rapid acceleration. Together with a revised independent suspension setup, the Civic leans into corners with sheer confidence. A lower centre of gravity and wider track boosts stability, gripping the road even at high speeds. It wouldn’t be a Honda without its cleverly designed interface. Whether it’s keeping you entertained, in-touch or out of harm’s way, the New Civic takes the things that matter to you most and puts them right where you need it – in full colour, 7-inch glory. Simply tap, press or swipe your way through music, contacts, camera displays and more. Apple CarPlay™+ and Android Auto™‡: As an Android™ or iPhone® user, you can now seamlessly integrate your device to the Civic’s touchscreen display. Get directions, make calls, send and receive messages, listen to music and even interact with some of
your favorite apps. The best part? You can do it all while staying focused on the road. Just plug in your phone and go. Voice commands: With access to Siri®+ or Google™ Voice Search‡, composing a text message, finding a location or checking the weather can all be done without ever having to take your hands off the steering wheel. All you have to do is ask. Digital Radio (DAB+)º: Experience digital quality sound and a broader range of stations with improved track display info. Satellite navigation: Built into the VTiLX display you’ll find Garmin®± satellite navigation and thanks to SUNA~ live traffic updates, you’ll always know how the traffic situation is looking. Multi-angle rear-view camera: Shift into reverse and the multi-angle rear-view camera automatically comes to life on the 7-inch display. With up to three views to choose from and guidance lines to plot your projected path, it’s your new best friend in the face of tight spots. The complete Honda range available at Manning Valley Automotive 22 – 26 Victoria Street Taree NSW 2430 www.manningvalleyautomotive.com.au
Brad Lambert 0265 521 088 blambert@mvautomotivecom.au
Purchase any new vehicle during the Cash or Car Promotion period from Manning Valley Automotive and show your Club Taree Membership Card to receive $500 worth of accessories for free 18
Club Taree is proud to be getting behind the Cancer Councils Pink campaign for the third year in a row. Over the last two years our staff, members and guests have helped us contribute in excess of $25,000 to the Cancer Council through this and other initiatives such as the Biggest Morning Tea. During October Club Taree will once again turn Pink in order to raise funds to continue the fabulous work of the Cancer Council.
Every day in Australia, around 50 women are diagnosed with breast or a gynaecological cancer. Breast cancer is the most common cancer in Australian women, representing 28 per cent of all cancers in women.
About 14,000 women in Australia are diagnosed with breast cancer each year.
One in eight Australian women will be diagnosed with breast cancer by the age of 85.
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pink Where does the money go?
When you look over the statistics it seems all to easy to make a difference. Club Taree is passionate about this cause, because based on these statistics in excess of 1000 of our female members could be diagnosed with breast or gynaecological cancers in their lifetimes, that’s our friends, our neighbours, our family, the lady we sit next to every Friday at the raffles, and our staff. Club Taree is asking for your help, we will be incorporating a range of fundraising initiatives for you to show your support where you can. Some of your favourites from last year will be returning: • The Pink Plate – whereby the cost of one female diner’s meal per day will be donated to the cause by Club Taree • The Pink High Tea – Saturday 1st October 2016 • The Wine Degustation Dinner – Friday 14th October 2016 • The Pink Tree • The Pink golf days • The Cancer Council merchandise • Pink café specials
There are many ways your money can support Cancer Council’s Pink Ribbon 2016 and even the smallest amount will make a difference: • $5 can go towards producing a meditation DVD to help a woman deal with the agony of chemotherapy. • $10 helps pay for an Information Pack for women to cope with the aftermath of surgery. • $50 can help fund a Cancer Council 13 11 20 call that can inform and reassure a woman about her breast cancer diagnosis. • $100 can go towards accommodation for women who need to stay away from home while accessing treatment. • $250 can help pay an overdue electricity, phone, gas or rates bill for a mum who hasn’t been able to work for six months. • $500 can go towards funding a grant for new research into ovarian cancer. • $1,200 can help us fund three days of research into a rare type of breast cancer.
Pink High Tea Saturday 1st October 2016 $25 per person Includes a $10 donation to the Club Taree Pink Campaign Includes a range of sweet and savoury treats, coffee and tea and a complimentary glass of sparkling wine on arrival. Purchase our tickets early to avoid disappointment. Phone 6539 4000
Don’t forget that Club Taree is hosting BreastScreen Hunter New England through until November. We are proud to give this wonderful service a home for 2016, and hope that every local resident has taken advantage of this potentially lifesaving initiative. The BreastScreen Hunter New England Bus is on a mission to find the 20 women who are walking around Taree who have no idea that they have Breast Cancer. For appointments please call 132050
Fairy, Princess & Pirate High Tea Children’s themed fair including milkshakes, along with sweet and savoury treats. Come along dressed in theme, or simply come to enjoy the experience.
Club Taree 15th October, 2.30pm Tickets must be pre purchased Limited number available Ph 02 6539 4000 for more information 20
Meet the team
Mal Neale
Mal Neale is perhaps our most recognised team member, and with good cause, he has been here to the longest. Mal is a champion, he knows everything there is to know about the Club, he remembers everything like it was yesterday, and he always has a solution. Overall Mal is a legend of Club Taree, and we hope he is with us for many years to come. Mal, you are a stalwart of Club Taree, how long have you worked at the Club? I started in 1981 at the Taree RSL Club, and continued my employment when we amalgamated to become Club Taree. So in total I’ve been here for 35 years.
great to catch up with regular and nonregular visitors – and the first question is always the same – How long have you been here now? Each year I add another number. It’s a great industry and I’ve made so many friends over the years. I love my job.
In that time you would have seen a lot of change within the industry – what do you think the biggest change is that you have seen? It would have to be the introduction of legislation as driven by society; random breath testing, responsible service of alcohol, no takeaways after and lockout times for venues. These have all contributed to making clubs a more friendly and relaxed place to enjoy.
Mal we know that you love your fishing – if fishing wasn’t a choice what other pastimes would you engage in? Relaxing with the family and spending quality time with friends, a good bbq and a couple of beers.
What’s your favourite story of times gone by? There are so many stories from over the years, but I think it’s all about the people you meet over time, the people on holidays, the people that come back annually for sporting events, it’s always 21
Which is your favourite Smurf? Pappa Smurf. (Mal attended the ClubsNSW Awards earlier this year and took delight in eating everyone’s left over dessert – namely the “marbled meringue in shades of sky and cloud”, which was basically meringue with blue food colouring, Mal didn’t realise that in fact all he was doing was creating a large blue food dye ring around his mouth. Hence he became known as “GargaMal”.
Whats your favourite Dad joke? Why did the mushroom get invited to all the parties? Because he was such a fun-ghi. (it should be noted that this is not the original joke Mal submitted!) Whats the biggest fish you every caught? It was a blue fin tuna caught off the rocks at Forster – it weighed in at 15kg. I also travelled to South Australia on a fishing charter for my 50th birthday. Catching plenty of big Snapper, 10.4kg was the best – What a fish! Where is your favourite holiday destination and where is your dream destination? Next year we are heading over to Hawaii for our 30th Wedding Anniversary with friends, which we are really looking forward too. My dream holiday would be to sail around the Greek Islands, maybe when I retire.
Club Taree wants to do a massive shout out to Anytime Fitness for lending us the bikes for the recent le Tour de Taree – we literally couldn’t have ridden without your generosity.
Taree’s first
health & wellness expo There is something very exciting in the works for our local area, in line with the continuing growth of the fitness industry brings a need to showcase all aspects of health and wellness for our local community. The event will be held on November the 6th 2016 at Club Taree, commencing at 10am and concluding at 3pm, this showcase is a not for profit event where proceeds from expo entry and stall holder contributions are to be donated to White Ribbon Charity. White Ribbon is Australia’s only national, male led Campaign to end men’s violence against women. Exhibitions will be open to a large and diverse range of audiences; you can expect a wildly varied range of stall holders with something in mind for every individual. Vendors and fitness industry professionals are provided with a platform to promote their products and/or services to a
Sarah’s top health and wellness tips Spring core and cardio blitz 25 jumping Jacks 30 second plank 30 oblique crunch 30 second left sided plank 20 regular crunches 20 mountain climbers 20 seconds alternating leg raise 30 second right sided plank Complete the circuit 3-4 times
broader audience that may have little or no knowledge of their products and services. We have planned a diverse list of guest speakers for the event on the day ranging from motivational, to rehabilitation, nutrition and local speakers regarding the domestic violence and the issues surrounding it. We have enlisted many local sponsors that have helped plan and organise the event this far with a special mention for kinetic medicine, Taree Police, Scan Me Healthy, ASN Port Macquarie and many more to be announced. You can expect to see demonstrations and a certain degree of interactivity available with planned classes on the day such as yoga and body weight HIIT.
We also have only a few stalls available for anyone who may believe they have something to contribute on the day, and expressions of interest for guest speakers are welcome, please email taree@anytimefitness.com.au with any queries. We plan to make the event family friendly, a small children’s activity area will be available to help keep children occupied on the day. Club Taree’s bistro will be open during lunch for the event where you can source delicious and healthy meals in style. Sarah Kesby – Trainer and motivational speaker.
We love her top health and wellness tips and we know you will too! 1. Add in Fermented foods to your diet–One of the key claims for the health benefits of fermented foods is their contribution of live microbes –incredibly beneficial microbes, to the existing colonies in the gut. Collectively called the microbiome, these microbes exert powerful effects on our bodies; when they’re out of whack they have been linked with intestinal and bowel conditions such as ulcerative colitis and irritable bowel syndrome, immune disorders such as allergies and type 1 diabetes, and metabolism and metabolic diseases, including type 2 diabetes and obesity. 2. Eat good food! And not food like products, food that is or was alive. It’s food that has had a recent connection to the earth, that doesn’t need any fancy packaging, or any packaging at all for that matter. Real food doesn’t need to tell you how healthy it is or how many calories it has in it. It does not need to be altered, nor does it need to have components added or removed to make it healthy. 3. Don’t Forget Skin. Like any organ of the body, it thrives on a diet rich in nutrients: vitamins, minerals, amino acids, anti-oxidants, oils and fatty acids. Choose organic skin care products. If you wouldn’t put it in your mouth and eat it, then don’t put it on your skin. 22
OKTOBE
You would be hard pressed to find someone who hasn’t heard of Oktoberfest. Most know it’s in Germany, and most know it involves beer, but how many people know it actually started out in the 1810’s as a horse race, and how many people realise that it is predominantly held in September? Here we take a look at some essential Oktoberfest knowledge. Oktoberfest is the worlds largest “Volksfest” (beer festival and travelling funfair). Held annually in Munich and traditionally a 16 day festival attracting over 6 million attendees annually. The Oktoberfest has its origins in the year 1810 as a horse-race, held as a part of the wedding festivities of Bavarian King Ludwig I. and his wife Theresie. The people liked the event so much, that it became an annual event, which then developed into what we know as Oktoberfest today, as the focus shifted away from the horse-race and towards fun rides and drinking beer. As it’s is not uncommon in Bavaria for the weather to become quite cold in the middle of Oktober the decision was
made to start the Oktoberfest earlier, usually sometime around the beginning of the fourth week of September. The reason why beer has always been so popular in Munich, is that the quality of the drinking water was always very bad and most likely the reason of numerous cases of the plague and the cholera in former times. So people rather drank beer, because it was a lot safer to drink, as most germs were killed during the brewing process. In 1854, the festival was cancelled after 3,000 residents of Munich died during a cholera epidemic. There was no Oktoberfest in 1866 because Bavaria was involved in the Austro-Prussian War. In 1870, the Franco-Prussian War again forced the cancellation of the festival. In 1873, the festival was cancelled due to yet another
cholera epidemic. Due to World War I, Oktoberfest was temporarily suspended from 1914 to 1918. The two years after the war, in 1919 and 1920, Oktoberfest was replaced by the so-called “kleineres Herbstfest” (which can be translated as “small autumn celebration”), and in 1923 and 1924 the Oktoberfest was cancelled due to heavy inflation. During World War II, from 1939 to 1945, no Oktoberfest was celebrated. Following the war, from 1946 to 1948, Munich celebrated only the “Autumn Fest”. In total, Oktoberfest has been cancelled 24 times. In 1880, electric light illuminated more than 400 booths and tents. In 1881, booths selling bratwurst opened and the first beer was served in glass mugs in 1892.
ERFEST Beginning in 1950, the festival has always been opened with the same traditional procedure: A twelve-gun salute and the tapping of the first keg of Oktoberfest beer at 12:00 p.m. by the incumbent Mayor of Munich with the proclamation “O’zapft is!” (“It’s tapped!” in the Austro-Bavarian dialect) officially opens the Oktoberfest. The Mayor then gives the first litre of beer to the Minister-President of the State of Bavaria.
Roast pork is usually served with dumplings made from potato-dough and a very hearty sauce. A very popular Bavarian snack is half a chicken which
is extremely well-spiced and should always be very crispy. In Bavarian it is calles “a hoibads Hendl”.
the tumultuous party mentality and preserve the traditional beer-tent atmosphere.
The horse races ended in 1960.
2010 marked the 200th anniversary of Oktoberfest. For the anniversary, a horse race in historical costumes was held on opening day. A socalled historische Wiesn (historical Oktoberfest) took place, starting one day earlier than usual on the southern part of the festival grounds. A specially brewed beer (solely available at the tents of the historical Oktoberfest), horse races, and a museum tent gave visitors an impression of how the event felt a century ago.
To keep the Oktoberfest, and especially the beer tents, amicable for the elderly and families, the concept of the “quiet Oktoberfest” was developed in 2005. Until 6:00 pm, the orchestras in the tents only play quiet brass music, for example traditional folk music. Only after that may Schlager pop or electric music be played. The music played in the afternoon is limited to 85 Decibels. With these rules, the organisers of the Oktoberfest were able to curb
In the spirit of Oktoberfest, Club Taree is hosting the “Sunday Crafternoon”, which is the perfect opportunity to catch up with friends and family in a relaxed environment over a few Craft Beers, a little food and a couple of awesome games. The Sunday Crafternoon will take place every Sunday in October from 2.00pm and will feature live music on The Terrace.
A special Can Assist high tea event
Dyana Brown’s Culinary Journal, “My life through food” Launched by Sigrid Thornton Dyana is a much loved local with a passion for food. Dyana is fortunate to have been able to explore her passion throughout her life thanks to the support of family and friends, who continue to inspire her today in her culinary journey. Dyana has penned her experiences for all of us to enjoy, and will be launching her Cooking Journal on the 12th November 2016 with a High Tea at Club Taree.
The book is being released to raise funds for Can Assist Manning Valley, of which Dyana is a committee member. The journal will be launched by Sigrid Thornton. “I began at the age of 5 learning the basic principles of food technology & preparation from my mother, a wonderful cook. My father grew the fruit & vegetables as well as raising
poultry, hunting rabbit & fishing. We ground the corn he grew for corn meal (polenta) we made pate & terrines, collected mushrooms after the rains, picked blackberries, enjoyed pomegranates, persimmons, quinces, artichokes along with many other fruits, vegetables & herbs which are classified as exotic today”. Dyana Brown
Here Dyana shares a simple, yet tasty recipe ideal for spring time lunches with friends and families.
SALMON NICOISE 4 salmon fillets 500gr green beans (topped & tailed) 1 jar black olive tapenade 4 eggs
Cook salmon skin side down in frying pan - do not overcook
a bundle of green beans then place soft poached egg on top.
Blanch beans in boiling salted water drain Soft poach 4 eggs
Splash with a little extra virgin olive oil, a sprinkle of sea salt & a grind of black pepper.
To serve place 1 Salmon fillet on each plate, skin side down, top with heaped dessert spoon of Tapenade followed by
Suggested sides of sautéed kipfler potato slices along with oven roasted cherry tomatoes.
Club Taree Saturday 12th November 2016, 2.30pm Tickets $30 each and include a glass of sparkling wine on arrival along with a selection of sweet and savoury treats. Tickets available now at Club Taree Reception 6539 4000
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Tastefest on The Manning Club Taree has long been associated with quality food and beverage experiences, which are presented with passion by their team. Paul Allan, Brand and Communication Manager says “Club Taree has long been known for its commitment to the food and beverage experience, our team is passionate about ensuring that each of our members and guests leave with a positive experience. We place great value on food and beverage, which is often the basis for family celebrations, catching up with friends, life’s events and of course corporate get togethers. We are proud of the facilities we offer across our venues, such as Dineon19, our signature restaurant, as well as the experiences we offer, such as The Chefs Table, The Craft Shop and the recently released The Secret Garden”. Club Taree joins TasteFest on the Manning as a platinum sponsor, presenting the Food Experience. As such, Club Taree will enable Tastefest to showcase the finest selection of local fresh produce, local restaurants, and of course the talents of local chefs, cooks and passionate “foodies” as they present their creations to the general public. Paul continues “We chose to sponsor the food experience at TasteFest on the Manning because we value the power of food to be the basis of experience, we all remember the first time we tried something new, and loved it. Here at Club Taree we love
Club Taree is delighted to join forces with TasteFest on the Manning as a Platinum Sponsor for their inaugural event in January 2017. food, it’s our passion, and as a result we want all attendees at TasteFest on the Manning to be able to enjoy, savour and experience the best local and regional food offerings. We hope our support will enable many more stallholders to showcase their ability, their passion, and their talents”. Club Taree also has a long term commitment to the Community. For many years Club Taree has been celebrated for supporting the community through sponsorships, scholarships, donations and support. In 2015 Club Taree introduced the Club Taree Community Team as another unique avenue of community support. In 2015 Club Taree was very proud to present the Club Taree Fireworks on the Foreshore with Greater Taree City Council, and will be continuing that partnership in 2016. Morgan Stewart, Club Taree CEO noted “Club Taree has a strong sense of community, we try to support local teams, initiatives, charities and events where we can, and
we have made a conscious decision to support events such as TasteFest on the Manning for their ability to build the sense of community that we love so much. We know that this event will bring the community together to celebrate as a whole with great food, beverage and entertainment. Our team is very much looking forward to being part of this event, and we know that it is going to be a huge success for our community, our town and our region. Congratulations to the Lions Club of Taree for pursuing this idea into reality, it is wonderful to already see the levels of local support, interest and passion that the lead up to this event in January has already displayed”. As well as presenting the Food Experience at TasteFest on the Manning 2017, Club Taree will be showcasing the passion of their team through their outlets, Dineon19, and The Craft Shop. Club Taree is the first of a range of Platinum sponsors to be released, covering a range of experiences associated with TasteFest on the Manning brought to you by CIVIC heart. TasteFest on the Manning will be held on the banks of the Manning River on Saturday 14th January 2017. For more information contact the Lions Club of Taree through their “TasteFest” facebook page.
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Christmas Functions Club Taree has long been the venue of choice in the Manning Valley, in fact we have held more conferences, functions, weddings and events than any other regional venue in the last 12 years. This is a title we are extremely proud of and work each day to uphold, whether it be through our commitment to offering quality products, or our genuine passion in remaining
Our Christmas Schedule We all know how much everyone likes to plan, so we are launching our Christmas Schedule early this year, so that you can diarise and make plans with friends and family. Wednesday 30th November. 7pm. – Cash or Car Draw Friday 2nd December 7.30pm. – Members Christmas Event Sunday 4th December. 3pm. – Monster Toy Raffle Wednesday 7th December. 7pm. – Fishing Club Ham Raffle Wednesday 14th December. 7pm. – Club Taree Ham Raffle Wednesday 21st December. 7pm. – Club Taree Ham Raffle 27
Friday 23rd December. 7pm. – Club Taree Seafood Raffle
true to the core principles of hospitality. Here at Club Taree we know that you have specific ideas, requirements and places. Everyone is different. Every function is different. Please understand that Club Taree is 100% committed to customised flexibility. We are happy to work with your budget, your brief, and your wants to create
Every year the staff of Club Taree help thousands of locals celebrate Christmas as the host venue of many social, work, corporate and charity Christmas parties. a Christmas celebration to remember. We have a Christmas experience to match any budget or requirement. Consider The Secret Garden, The Terrace, The Chef’s Table, Dineon19 or our Function facilities. As always our availability is filling up fast. Email Lisa our functions co-ordinator at lruprecht@clubtaree.com.au for your copy of our Christmas Package.
Save the Date Celebrate the joy of Christmas with all your family and friends, and help us launch the Club Taree Festival of Christmas while supporting Can Assist Manning Valley
Entry by donation. Enjoy the fun of the festive season with onsite catering and fundraising activities.
A Special Club Taree Members Event Friday 2nd December 2016 - 7pm
Christmas on the Course
Featuring Rhonda Burchmore 28
BABY BOOMERS FROM BLAST THE PAST! IT’S MUSIC IT’S COMEDY
Saturday 5th November Join MC comedienne Mrs Browne who greets you at the start of the show followed by musical impersonations of Cher, Kate Bush, Dolly Parton, Dusty Springfield. After a short break you’ll hear more baby boomers hits with songs from Rod Stewart, Elvis Presley, Bee Gees, Joe Cocker, John Lennon, Mick Jagger, Meatloaf and a host of others. It’s a full evening of fun, laughs, music & more.
& Tickets on Sale Now $27.50
per person ADULTS ONLY
Doors 7pm – Show 8pm
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VISION We are here to serve Excellence in service Quality products for the community
VALUES Ethical • Be honest and forthright in all communications and actions • Treat everyone with respect and equality • Individually and collectively lead by example
Quality
MISSION Maintain a financially viable community hub that meets the needs of sport, culture, commemoration, hospitality and entertainment through the provision of high quality services. Flexibility • Drive change actively • Be ready to adapt to future needs and trends
• Infuse a passion for quality into everything that we do • Strive for our products and services to be the best • Be proactive and pursue continuous improvement • Create value for all our stakeholders • Strive to meet and exceed the expectations of our members, guests, partners and associates
Accountability • Accept personal responsibility for our actions and omission • Use mistakes as an opportunity to learn and correct • Act consistently • Ensure sustainability, balancing short term results with long term requirements • Show personal drive, inspiring and motivating others
• Challenge the status quo • Think and act with customers in mind • Be open minded
Team • Believe in synergy - the whole is greater than the parts • Promote and support a diverse yet unified team – diverse in thought, perception, background and experience, yet unified in purpose • Work together to achieve our common goals, putting our goals secondary to the teams goals • Include our staff, our members, our suppliers and our community in our team • Work together in a spirit of enthusiasm and cooperation
121 Wingham Road, Taree, NSW, 2430 P: 02 6539 4000 F: 02 6539 4001 E: pallan@clubtaree.com.au www.clubtaree.com.au Proudly Supporting Our Community