Club Management Autumn 2025

DESIGNED TO IMPRESS

Clever renovations that balance function and style while building towards a greener future.

PLUS: DINING BEYOND THE BISTRO, CAFES REINVENTED, AND 2KG CHALLENGE

LOW ADMIN FEE

This season, our Super Saturday coverage means more exclusively live games that local TV simply can’t match. That’s because Fox Footy is the home of live AFL every Saturday during the regular season – and still the only place to catch every game of every round live.

Requires internet connection. Foxtel licensed venues customers only. Requires Business iQ satellite connection and compatible 4K TV/equipment. Where multiple content formats (HD & 4K) or multiple distribution sources are playing out in a single zone of your venue, there may be audio-visual synchronisation lags. Foxtel is used under licence by Foxtel Management Pty Ltd

Signing in

It’s full steam ahead for 2025, as clubs set their sights on bold new directions.

WELCOME TO THE first issue of 2025! We’ve wasted no time diving into some of the most exciting trends and developments shaping clubs this year and beyond.

Kicking off the year, we’re focusing on design and fitout trends that are transforming club spaces, with a look at some venues already leading the way. From sleek, modern aesthetics to practical materials, we’ve gathered the latest insights to help you craft the perfect environment for your members.

Sustainability continues to gather momentum in the industry. In this issue, we explore how clubs across the country are stepping up their environmental efforts, from energy-efficient upgrades to waste reduction initiatives. These green practices not only benefit the planet but are also helping clubs boost their bottom lines.

On the food and beverage front, it’s interesting to see how cafe standards are evolving to meet the expectations of younger, social media-savvy audiences. Inspired by standalone cafes, clubs are redesigning their menus and interiors to create all-day gathering spaces that resonate with today’s crowd.

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And it’s not just about the cafe – clubs are adding alternative food venues that break the mould of the classic bistro. Clubs are pushing boundaries to attract new patrons and create exciting, diverse experiences for members. We also feature the recent opening by Doxa Community Club. Miss Gunn’s, the basement bar at Clocks at Flinders in Melbourne, is a standout example of how a unique bar setting can completely transform the guest experience. This exciting new space is setting a high standard for what venues can offer in terms of style, atmosphere, and member engagement.

As always, we’re here to bring you the latest happenings in the industry. 2025 is already shaping up to be another fantastic year, and we can’t wait to share more stories from around the country to inspire you to improve operations while better serving your local community.

Signing out.

Aimee

Editor, Club Management aimee@intermedia.com.au www.clubmanagement.com.au

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Clubs are redesigning their menus and interiors to create allday gathering spaces that resonate with today’s crowd.

Cover image: Gaythorne RSL Photography: Pixel Collective

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Autumn 2025

Regulars

12 / News Briefs: Club news from across the country.

20 / The Foyer: The best new products on the market.

22 / The Bar: Fantastic new drinks products to stock behind the bar.

24 / On The Big Screen: The sporting fixtures that will make visitors flock to your sports bars.

90 / Q&A: Maureen Horne, executive secretary of Gosford RSL, reflects on her 25 years at the club.

Features

28 / CEO Profile: Mounties Group’s Dale Hunt on how he went from doorman to the top job.

30 / Fitout and Design: How to strike a balance between style and functionality.

42 / Sustainability: The initiatives being introduced that contribute to a greener future and improve the bottom line.

Food And Beverage

54 / Cafes: Once supplementary spaces at best, club cafes are now rivalling their trendy standalone counterparts.

66 / Dining Beyond The Bistro: Mixing up food offerings to meet evolving tastes and expectations.

74 / Chef Profile: What balancing quality and affordability looks like for Perth Yacht Club’s Clinton Fox.

76 / Basement Bar: Shining the spotlight on Doxa Community Club’s new bar, Miss Gunn’s.

Redevelopment

80 / Gaythorne RSL: It’s all about keeping up with the times for this club, ensuring there’s something for both new and existing members.

84 / Brothers Leagues Club

Ipswich: More seating, a revamped kitchen and an upgraded kids area were all on the must-have list.

In Focus

86 / 2kg Challenge: How one club is tackling a deadly disease affecting Western Sydney.

Nambucca Leagues and Sports Club to rebuild after fire

JUST BEFORE 6AM on 22 January, Ben McPherson, manager of Nambucca Leagues and Sports Club, received a call from security the club was on fire.

Rushing to the scene still blurry-eyed, he tried to put out the flames after he called triple zero. By the time firefighters arrived, the fire had already taken hold.

More than 40 firefighters and nine fire trucks, including an aerial ladder platform, worked to control the blaze, but the club, located on the NSW mid-north coast, suffered significant structural damage, including the collapse of its roof.

“This has been a devastating loss for the Nambucca Heads community, with the destruction of a much-loved local facility. Firefighters worked tirelessly under extremely challenging conditions to protect life and property and contain the blaze,” stated Fire and Rescue NSW Commissioner Jeremy Fewtrell.

The fire has been a devastating blow to the club, particularly given the club recently completed renovations. Investigation into the cause of the fire continues and access to the site remains closed.

Despite the loss, McPherson is determined to rebuild, pointing out the club’s significance in the community.

“There’s been a lot of patrons, members, and footy players who have come through the club over the years. We were obviously a very community-based club as well – we were major sponsors for the cricket club and the rugby league – so we were heavily involved in the community,” he said.

“We also supported other various sponsorships for individuals and athletes. Even though it’s a small club, it has a very big history and it’s very active in the community, so there’s been a lot of people affected by this.”

McPherson said he has already been approached by some local architects and hopes the rebuild will include a second storey and an

elevator to improve accessibility between the two floors.

“It will be a long process, starting with the total demolition of the remaining structure and going from there,” he said.

In the meantime, the club is the process of replacing lost memorabilia and equipment.

“We’re in the process of contacting sporting clubs around the country to try and get their assistance for paraphernalia to replace the stuff we’ve lost,” McPherson said.

“We’ve had a lot of the community reach out and offer copies of the photos that we’ve lost. I also have photos of the complete honour boards we had in there, so we can have them reduplicated as well.”

The club is also working with neighbouring venues to ensure its staff have work and that club events can continue.

“I’ve lived in town since I went to school here, so I know a lot of people. They’ve reached out and have helped take on some of our staff and keep some of our functions and tournaments going too.”

Parra Leagues Club revises redevelopment proposal

PARRAMATTA LEAGUES CLUB (PLC) has unveiled its new masterplan that it believes will transform Parramatta into a “worldclass destination for sport, entertainment, and lifestyle”.

Under the new masterplan, dubbed Parramatta Live, the new precinct will be located adjacent to CommBank Stadium. While the plans consist of a hotel, it will also feature expansive outdoor gathering spaces and new dining options. Parramatta Live will also include a 450-square-metre youth hub, along with flexible event and conference spaces.

A new clubhouse will also be built featuring a dedicated entertainment level featuring bowling, arcade games, and other interactive attractions, plus a state-of-the-art gymnasium.

This proposal replaces the club’s original 17-storey hotel development plans announced in 2018.

PLC general marketing manager Rebecca Hunt said revising the club’s original development plans was off the back of listening to feedback from members and the local community.

“We have some really important neighbours such as the Female Factory and they’re going for world heritage. Obviously, we want to be good neighbours as well and we want to make sure that we have a place that is for the community,” she said.

“That’s the great thing about a member organisation like us that can be the focus, and it is the focus.”

The club also assured that there will be no additional poker machine entitlements in the precinct as part of the new plans.

“At Parramatta Leagues Club we’re more than about providing just a place to meet, we’re about shaping the future of our community. Parramatta Live represents a once-in-a-generation opportunity to deliver a precinct that celebrations connection, innovation, and community,” CEO Chris Dimou said.

“Together, we’re building a legacy for our members, visitors, and the entire western Sydney region. This is more than a new club. It’s a space where people will gather, connect, and create memories. Parramatta Live is designed to meet the diverse need of our growing community.”

While the plans have not yet been given the greenlight, Hunt said the club was in conversation with local and state government.

“We’ve made sure that we’ve aligned with key government initiatives, such as supporting nightlife in Parramatta, but also creating community spaces and connecting with the North Parramatta precinct,” she said.

“There are a lot of new developments approved for North Parramatta, especially new apartments, and we’ve really got the best spot to make sure that we can service those apartments. They will need a place to hang out, particularly green places, which is going to be a big part of the design, they are going to need places to go and congregate, so that’s the whole idea of Parramatta Live.”

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Full steam ahead for Adelaide FC’s new Thebarton home

Construction on Adelaide Football Club’s new $100 million training, administration and community headquarters at Thebarton Oval is now in full swing. It follows nearly a decade of discussions and complex negotiations with a large number of varied stakeholders, however demolition and earthworks are now under way in earnest.

“It has been an enormous undertaking to get to this point and it’s both exciting and rewarding,” Crows chairman John Olsen said.

“This is the most ambitious and significant project in the club’s history and we are determined to deliver our players and coaches a world class training base, and our members and fans a place they can come together and call home.”

Once complete, Adelaide Crows players, coaches, staff, members and supporters will have access to a 150-metre long, twostorey building that wraps around Thebarton Oval. The new sports precinct will provide a permanent match day home for Adelaide’s successful AFLW team, as well as a cafe and members lounge for all-day casual dining with indoor and outdoor seating to watch the Crows’ men’s and women’s players train.

New hospitality dining trends revealed

A new study has found that despite cost-ofliving pressures, Australians still love heading out for a meal. The Lightspeed 2025 State of the Industry report showed that in 2024, Australians visited restaurants, on average, 41 times and bars 28 times, higher than in 2023, which saw them visit 38 and 23 times respectively. Younger Australians, aged 16-24, lead the pack, dining out an average of 72 times annually, including a further 45 visits to bars.

While the study showed there was an increase in frequency of people who dined out last year, the trends also indicated that they were conscious of economic pressures. This was reflected in the results that showed 31 per cent of diners skipped premium dishes to save cost, and 34 per cent shared meals to reduce spending.

When it came to examining what diners are expecting from venues in 2025, sustainably sourced food, catering to dietary requirements, providing great non-alcoholic beverage options, and offering vegan or plant-based dishes were high on the list.

Based on the study, it appears that venues are taking note of these dining trends, with more than half equally plan to cater to dietary requirements and source sustainable food. Another 47 per cent said they will also over alcohol-free beverages.

“Australian diners care about more than just great food – they’re looking for venues that share their values,” Lightspeed APAC managing director Nicole Buisson said.

“Whether it’s locally sourced ingredients or menu options that cater to different dietary needs, businesses that embrace these priorities can be more likely to connect with their customers. Offering excellent food and drinks is still key but showing a commitment to ethical and sustainable practices can make a difference in today’s competitive market.”

The report also highlighted that despite growing operation pressures, venues are feeling optimistic about 2025, with restaurants, bars, and cafes, on average, anticipating a 31 per cent growth.

Ballina RSL giving young people with disability a leg up

A new work experience program with Biala Disability Support Services has been launched, creating opportunities for people with disability to gain skills and confidence in hospitality.

BALLINA RSL, LOCATED along the picturesque NSW North Coast, has teamed up with Biala Disability Support Services to launch a new work experience program designed for people living with disability. This initiative adds to the club’s existing Connect work placement program, marking another step in its commitment to fostering inclusivity in the local community.

Ballina RSL food and beverage operations manager James Rogers explained the program’s significance.

“Our relationship with Connect hadn’t extended to work experience opportunities for young people with disability. Given Ballina RSL Club’s goal of contributing positively and supporting our whole community, the opportunity to establish a program with Biala where people with disabilities can develop their skills and confidence in a

supportive environment and gain future employment, we knew this was positive for everyone!”

The first participant in the program is local resident Dylan Lannoy, who had struggled to secure employment despite his keen interest in the hospitality industry. Turning to Biala Disability Support Services for assistance, Lannoy has now embarked on his work experience journey with the support of the program.

“After hearing Dylan’s story, a little bit about his motivation and his amazing personality – including always wearing a bow tie – I knew he would be a big hit amongst our members, guests and staff and we were more than happy to give Dylan the opportunity that he deserves,” Rogers said.

Lannoy’s work experience takes place at the club’s Boardwalk Restaurant,

where he initially started with a fourhour lunch shift once a week. He works alongside the front-of-house catering team under the guidance of the club’s restaurant hosts. He clears, cleans, and resets tables and is also involved in food preparation in the kitchen.

“During service, Dylan runs patrons’ meals to their tables, engaging in conversation with our members and guests often telling them knock-knock jokes to make them laugh and put a smile on their face,” Rogers said.

“Dylan will clear, clean and reset tables and is also doing food preparation in the kitchen. Dylan has excelled in this role and has made a huge impression not only on our patrons but on our staff who love working with Dylan each week. Dylan is performing this role with all the standards and expectation we require.”

Lannoy’s ultimate goal is to become a barista, and the club is already planning the next steps for his development.

“We will sit down with Dylan and Petar [Ilic], employment transition coordinator from Biala, and now discuss the potential

to increase Dylan’s hours/days per week as long as he is comfortable and that will include barista training and further food preparation training in the kitchen,” Rogers said.

“Dylan has performed so well and made such an impact that we will be discussing future employment for Dylan at the club when he is ready and comfortable to do so.”

Since the partnership with Biala, other local disability service providers have expressed interest in collaborating with the club. Rogers is eager to expand the program further in 2025, with the understanding that each participant has unique needs.

“Each individual that comes to the club has a different set of needs so we will take things slow and on a case-by-case basis, regularly reviewing with the individual and their support person to ensure they feel supported and comfortable in the team and can continue to develop their skills and confidence for as long as required that they can to gain employment if not at the club then at another establishment.”

Dylan Lannoy (pictured right) with a Ballina RSL front-ofhouse team member.

The Foyer

Brand news and promotions

The Ultimate Aussie Burger Challenge

From 1 February to 15 March 2025, we’re challenging Aussie pubs and clubs to create the Ultimate Aussie Burger using our Anchor™ Food Professionals sliced cheese range. This challenge invites chefs to showcase their creativity and culinary skills by submitting their entries on social media or via our new website.

With five prize packages up for grabs, including a $2,000 Prezzee Card, and an impressive, sliced cheese bundle worth $500 and all five winners will be celebrated in Broadsheet - this is an opportunity you won’t want to miss. To participate, chefs need to create their version of an Aussie burger using at least two slices of Anchor™ Food Professionals Hi-Melt, Mainland™, or Bega™ sliced cheese. The look and ingredients are entirely up to the chef’s imagination. All entries must be submitted by 15 March 2025, with winners announced by 30 March 2025.

QubicaAMF: Evolving club entertainment for families

Since 1 January 2025, Adam Vance has taken on the role of General Manager for QubicaAMF Australia & New Zealand, bringing a fresh focus to the company’s innovative small- to medium-sized bowling solutions for clubs, hotels and resorts across the region. As club entertainment evolves, QubicaAMF is transforming bowling entertainment to become a multigenerational experience that appeals to all ages. Adam and his team are helping clubs make better use of underperforming or new spaces with options like the Highway 66 Mini Bowling, which seamlessly fits into compact areas.

QubicaAMF’s cost effective offerings, range from the well-known 10 pin activity to high-tech scoring, interactive games, and social connectivity; creating immersive, familyfriendly environments that boost club engagement (and revenue). With low-maintenance solutions, QubicaAMF and Adam Vance are helping clubs meet the demands of today’s multigenerational members and their families, to optimise club spaces for lasting impact.

Lipton Exclusive Selections launches into Australian foodservice

Lipton Teas and Infusions are excited to launch their new Lipton Exclusive Selection premium tea range into the Australian foodservice market.

A proven tea concept, the Exclusive Selection range is already enjoyed in more than 24 countries globally. It consists of a curated selection of the most popular tea blends such as English Breakfast, Classic Earl Grey, Green Tea Sencha, Camomile Linden and Delicate Mint, containing high-quality ingredients sustainably sourced from Rainforest Alliance certified tea farms. The high-infusion pyramid style teabags are then each individually wrapped in plastic-free envelopes to preserve the product quality.

Lipton Exclusive Selection is the perfect tea solution for premium out of home tea experiences and is proudly distributed by the team at DKSH Grocery Connect. It is available to purchase from leading wholesalers and office suppliers nationally. Alternatively, please reach out to the team to request samples or further information. Email: groceryconnect@dksh.com

Quantaco launches

Quantaco Platform

Hospitality technology provider

Quantaco has announced the launch of its ‘Quantaco Platform’, a centralised system designed to simplify how hospitality businesses manage operations and analyse performance.

The platform was designed to address growing industry demand for integrated technology solutions that enhance workflow efficiency. It enables users to complete a variety of tasks such as approving invoices, managing cash, and accessing key business metrics in the one system.

Key features of the platform include:

• Single sign-on: Clients can log in with a dedicated username and password, gaining access to all authorised modules without juggling multiple credentials.

• Integrated tools for venue management: The platform connects up to eight modules, including Cashup, Salesline, Star Compliance, and Q Insights, enabling smoother task execution and reducing operational complexity.

• Data-driven insights: By aggregating data from various systems, the platform provides a comprehensive view of business performance.

• Flexible and accessible: The Quantaco Platform offers full compatibility with both mobile and desktop devices, allowing users to manage operations anytime, anywhere.

• Seamless integration: Quantaco integrates with trusted technology partners, including Point of Sale, Time and Attendance, and Accounting solutions. www.quantaco.co

Bring fun and summer vibes with the Mr Whippy cart

Elevate your club’s offerings and increase patron satisfaction with the Mr Whippy cart. Known for its nostalgic appeal and delightful ice cream, the Mr Whippy cart is a versatile addition that can enhance various areas of your club, driving both engagement and revenue.

The Mr Whippy cart transforms gatherings into memorable experiences, encouraging guests to stay longer and enjoy more. In the kids’ area, it fosters a family-friendly environment, drawing in parents and grandparents eager to share nostalgic stories while their children indulge in a treat. In the dining area, it provides a refreshing dessert option that complements your food offerings, keeping patrons happy and satisfied. Even in the gaming room, the Mr Whippy cart offers a quick, enjoyable break for players without disrupting their gaming experience. Outdoors, it attracts a diverse crowd, creating a lively and vibrant atmosphere.

Enquire about the Mr Whippy cart today! www.mrwhippy.com.au

Make events and cafes more sustainable with Revibes

Revibes Co, Australia’s most ambitious reusable packaging company, has launched with a revolutionary approach to eliminate single-use plastic waste across venues, stadiums, festivals, and airlines. By offering reusable packaging solutions that match the cost of single-use plastic, Revibes aims to set a new industry standard that will make sustainability affordable and accessible.

The NSW Environmental Protection Agency (EPA) has identified takeaway beverage and food packaging as being the number one concern when it comes to plastic waste. Their latest report: NSW Plastics: The Way Forward, attempts to tackle this with hospitality venues being required to accept reusable cups by 2027.

Jack Charewicz, founder and CEO of Revibes Co said: “There is no doubt that legislation is coming. We offer an affordable solution to the single use waste issue for food and beverages, assisting businesses to get ahead of these changes to the laws, while also offering an affordable, consumer friendly and sustainable option.”

Revibes provide beverage and food ware for large scale events and bars, including beer, wine and coffee cups. re-vibes.co

The Bar

Drinks news and promotions

De Bortoli’s modern twist on Rutherglen Muscat

For over 150 years, Rutherglen has been synonymous with Australia’s finest Muscats. Today, De Bortoli Wines is introducing a modern twist on this iconic style with the Muscat Aperitif, a vibrant, approachable version of the classic Muscat.

“The Muscat Aperitif redefines the way people see Muscat,” says Marc Scalzo, chief winemaker of De Bortoli Rutherglen Estate. “By blending fruit at different stages of ripeness, we’ve created a wine that’s fresh yet retains the depth and character Rutherglen Muscat is known for.”

With delicate flavours of peach, rose water, and orange blossom, the Muscat Aperitif offers a balance of honeyed sweetness and a refreshing, bitter finish. Its versatility shines through, whether chilled, over ice, or in cocktails. The Muscat Spritz, combining the Aperitif with De Bortoli Prosecco, is an easy way to enjoy its lively, floral profile. www.debortoli.com.au

Act of Treason releases Extra Aged

After the debut success of Act of Treason Australian Agave Spirit, the brand has unveiled a new addition to its portfolio, Act of Treason Extra Aged.

Just 12 months since the launch of Act of Treason, in which time the inaugural Blanco and Reposado received recognition at prestigious global spirits competitions and exceeded sales expectations, the new release replicates the more refined style of añejo tequila.

Aged in ex-Australian whisky barrels, Act of Treason Extra Aged is said to “capture the familiar backbone of cooked agave, cut grass and lime notes” with layers of vanilla, caramel and oak.

Distilled from 100 per cent blue weber agave grown on the Australian Agave Project’s Eden Lassie farm in the Whitsundays, Queensland, the intense environment imparts a distinctly Australian flavour on the agave. www.topshelfgroup.com.au

Yeah Nah beer expands distribution

With health-conscious consumers representing a bigger market segment than ever before, The Ethical Drinks Company (TEDCO) has shared ambitious plans for Yeah Nah beer in the months ahead.

Having already secured national retail distribution in Singapore, TEDCO founder Jason Redfern is optimistic about capturing market interest in Australia, where non-alcoholic beers currently account for 45 per cent of non-alcoholic beverage sales and 10 per cent of the overall beer market.

With sales of non-alcoholic beer expected to double in the next four years in Australia, Yeah Nah is expanding its national presence through a distribution partnership with First Sip Group, targeting both the on- and off-premise.

Yeah Nah has partnered with Brisbane Lions AFL player Mitch Robinson on a national advertising campaign on sporting radio network SEN, alongside a partnership with Surf Life Saving Australia, becoming an official partner of the Australian Surf Live Saving Championships and the Ironman Series.

www.firstsipgroup.com

New look for Taylors

Clare Valley family winery Taylors Wines has unveiled the new labelling for its award-winning range, Taylor Made, which aims to modernise the brand’s design.

The new labels feature a black, white and copper colour palette with minimalistic artwork as well as a geometric version of the brand’s recognisable seahorse positioned at the bottle’s neck – a design element that Tanya Marler, chief marketing officer at Taylors Wines, says the family was eager to preserve and build upon.

“Our comprehensive consumer research revealed a significant shift in what consumers seek from crafted and artisanal wines. Craft is no longer defined by brown craft paper and rustic packaging. Instead, we wanted a more contemporary representation of craft in winemaking.”

Taylor Made Pinot Noir 2023, Malbec 2022, Shiraz 2022 and the BDX Blend 2022 are among the latest products to feature the new labelling. The remainder of the newly designed range is set to roll out next year.

www.taylorswines.com.au

Casella Family Brands distributes Better Beer

Casella Family Brands (CFB) and Better Beer Company have announced a new partnership that sees CFB distribute Better Beer’s portfolio in Australia.

For the last three years, Better Beer Company has produced its full portfolio at the CFB-owned brewery in Yenda. Under the new agreement, CFB intends to enhance the brand’s distribution capabilities and expand its on- and off-premise availability. Meanwhile, Better Beer Company will maintain full ownership of the brand with a focus on strengthening consumer relationships.

Nick Cogger, CEO of Better Beer Company, is confident in CFB’s ability to solidify the brand’s market presence.

“Better Beer has established a loyal consumer base and strong distribution footprint. This new model allows us to focus our efforts on ensuring the brand connects with consumers. At the same time, Casella Family Brands’ capabilities will support the brand in realising its full potential in the domestic market,” he stated.

www.casellafamilybrands.com

Fellr launches Double Watermelon

Fellr has released the latest addition to its high-ABV Fellr Double range, launching Double Watermelon Seltzer at six per cent ABV.

Responding to high demand for Fellr’s lower ABV watermelonflavoured seltzer, Fellr co-founder Will Morgan shared his excitement about the latest product.

“We’re pumped to introduce Fellr Double Watermelon into the Double range. It’s a fan favourite, and our number one seller, so doubling it up gives consumers the chance to dial up their evenings...with an even bigger burst of flavour and energy.”

The seltzer, which comes in at 1.6 standard drinks per can, is all-natural, gluten free and vegan friendly. It’s low in calories with only 113 per can and is also low in sugar, containing only 0.2 grams per serve.

The Fellr team said this new launch highlights the brand’s dedication to providing low-calorie and low-sugar alternatives for its consumers, joining the existing Passionfruit, Green Apple and Lemon Squash flavours in the existing Fellr Double range. www.drinkfellr.com

On The Big Screen

Fixtures and matches that will pack out your sports bars

Another big year of AFL

The 2025 Toyota AFL Premiership Season kicked off with an opening round featuring four blockbuster matches across Queensland and New South Wales, including when the Brisbane Lions took on the Geelong Cats at The Gabba. This action will shift to Melbourne for the traditional Richmond versus Carlton clash at the MCG on Thursday, 13 March. But all eyes will be on the highly anticipated Grand Final rematch, where the Sydney Swans will be out for redemption against the reigning premiers, the Brisbane Lions. Tune in on Foxtel and Seven.

Top players tee off at 2025 Masters

The first major of the year will be decided when the world’s top players head to Augusta National Golf Course for the 2025 Masters Tournament. The starstudded line up will include world number one Scottie Scheffler who will arrive looking to win his third Masters title. Other big names that will be there to chase a coveted green jacket include Rory McIlroy, Jon Rahm, Bryson DeChambeau and Jordan Spieth. This year’s Masters will also be a farewell for two-times winner Bernhard Langer who will compete at Augusta for a 41st and final time. Watch it from 10-13 April on Foxtel and Kayo Sports.

Super Rugby boom

Super Rugby Pacific 2025 has launched with a bang, and the action is only just beginning. The opening round smashed expectations, with Australian teams storming to victory and igniting fan fever across the country. This explosive start is just a taste of the energy set to fuel venues all season long. A Super Rugby Pacific title in June would supercharge momentum heading into the highly anticipated British & Irish Lions tour in June and July, with 10 colossal matches poised to pack out venues with eager crowds. Now showing on Stan Sport.

Full throttle at Formula 1 Australian Grand Prix

Australia will once again host the opening race for this year’s Formula 1 season from 14-16 March. All eyes will be on Lewis Hamilton as he makes his Ferrari debut –not to mention homegrown hero Oscar Piastri who helped secure the Constructors Championship last year. The season will also welcome a host of fresh talent making their full-time debuts, including 18-year-old Kimi Antonelli at Mercedes and 19-year-old Oliver Bearman at Haas. With the Australian Grand Prix running from lunchtime to early evening, it’s the perfect chance to pack out your sports bar and alfresco spaces.

Watch it on Foxtel.

UEFA Champions League’s final showdown

The knockout rounds are in full swing, with Europe’s best clubs fighting for a place in the biggest match of the season. This year’s final will take place at the Munich Football Arena, marking the first time Germany has hosted the event since 2015, when Barcelona defeated Juventus in Berlin. And as the competition narrows, one question remains: can Real Madrid extend their record and add a historic 16th title to their collection?

Tune in on 31 May on Stan Sport.

NRL footy fever kicks off

The 2025 NRL season is bigger and bolder than ever. The action started in Las Vegas when the Canberra Raiders faced the New Zealand Warriors, before the reigning champs Penrith Panthers launched their bid for a fifth successive Premiership, against the Cronulla Sharks. With the season off to a flying start, expect packed crowds, high-intensity matchups, and footy fever driving fans through your door. Catch every game on Foxtel and Nine.

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Images: Getty, Foxtel and Stan

Turn your venue into the go-to for sports fans

Transform your venue into the ultimate sports hub with Foxtel’s expert tips on seamless sports broadcasting and creating an unforgettable atmosphere.

CREATING AN IMMERSIVE sports atmosphere makes venues stand out and keeps sports fans coming back. Whether it’s a knockout final or a regular season game, sports fans want a place where they can experience every moment as if they were at the stadium. Small but smart changes to your club can make a huge difference in transforming your venue into the ultimate sports hub.

One of the most important aspects is ensuring the best possible screen quality. Investing in 4K Ultra HD screens and ensuring they are set to the correct aspect ratio prevents important actions from being cut off. Proper screen placement eliminates glare and ensures fans can see the game clearly from any seat.

Sound zones play a key role in creating an immersive experience. While some patrons want to be in the thick of the action, others prefer a quieter space to socialise. Establishing different sound zones allows key viewing areas to have clear commentary so fans can engage fully in the action while keeping other sections quieter for socialising.

Promoting sporting fixtures is essential in building anticipation and driving

attendance. Advertise upcoming games on your website and social media to build hype and drive attendance. Make sure your venue is listed on venue finders like FANZO so that when sports fans search for a place to watch a game, they can easily find you.

Encouraging early arrivals is another effective strategy. Showing pre-match buildup entices fans to arrive early, while offering food and beverage specials before and after major games keeps them around longer.

Offering a variety of sports ensures that your venue caters to different audiences. By screening multiple sports, from local favourites like AFL and NRL to international competitions, your venue will become a true sports hub for all fans.

And this year, a Foxtel Business subscription offers more than just additional exclusively live games. Business iQ, a new Foxtel Business product, means you can provide even greater value to your customers.

Business iQ gives you a 4K Ultra HD premium experience that helps immerse your customers in the action. Business iQ isn’t just about showing live sports – it’s a game-changing tool to create an unbeatable in-venue experience.

It offers venues the ability to showcase NRL, AFL, cricket, and Formula 1 in stunning 4K Ultra HD – delivering sharper, more immersive viewing. With access to On Demand sports from The Vault, clubs can replay classic moments and build anticipation before the big game. On-Screen Digital Messaging lets club operators promote food and drink specials at key moments, maximising revenue opportunities.

With every game of every round of Australia’s two biggest codes – NRL and AFL – as well as over 50 live sports, it means clubs can appeal to a wider audience, from die-hard footy fans to motorsport enthusiasts and basketball lovers. Plus, US sports from ESPN, including NFL, NBA, and MLB, offer great midday entertainment and an opportunity to bring in lunchtime crowds during the week.

With Business iQ, club managers get an all-in-one solution that makes it easier to deliver top-tier sports entertainment while also driving food and drink revenue, and encouraging repeat visits. Get Foxtel today and make your venue the ultimate sports destination, visit www.foxtel.com.au/ venues or call 1300 761 056.

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Leading with purpose

From doorman to CEO, Dale Hunt’s journey has been defined by a commitment to helping the community.

DALE HUNT’S PATH to becoming the CEO of Mounties Group was anything but conventional. From disability nursing to corporate roles in the medical industry, his early career may not have pointed directly to the club sector, but the underlying motivation remained constant: helping people.

“I found myself gravitating towards clubs because they combine the best of both the community support and business worlds in my opinion: delivering exceptional experiences, while making tangible differences in the lives of members and the broader community,” Hunt explains.

His journey in the club industry began in 1999 as a doorman at Richmond Club. Over the next decade, he climbed the ranks, gaining experience across various roles before joining Mounties Group as operations manager in 2009, before moving on to general manager, and ultimately to CEO. In Mounties Group’s 56-year history, Hunt is only the fourth person to hold this position.

Returning

to familiar ground

Prior to becoming CEO of Mounties Group, Hunt left the business to take on the role of CEO at Blacktown Workers Club. However, his return a year later underscored his deep connection to the organisation.

“Mounties Group is more than just a workplace; it’s a community of amazing people, and its commitment to community impact is unparalleled,” he said.

“The organisation has a rare ability to integrate business success with genuine care for its members and the wider community, so returning felt like coming home to continue unfinished work for the greater good. The people at Mounties Group are what truly makes it a special place to work: the level of care and commitment shown by everyone, every day, is inspiring.”

His stint at Blacktown Workers Club, however, wasn’t wasted.

“The staff and board were wonderful, but the challenges were different so that was a great learning experience,” he said, reflecting on his time there.

“I think it gave me a wider view, a different perspective and a better understanding that delivering to a community’s needs can take a number of different approaches and still be effective. And the success we enjoyed at Blacktown was a great indication of the importance of the basics, and that when you put people at the centre of all you do, the success is even greater.”

Showing up for the community

With over 265,000 members and more than 1,500 employees, Mounties Group is one of the most successful club groups in the country, and so Hunt acknowledged that leading the organisation is both a privilege and a significant responsibility.

“We’ve built a profit-for-purpose organisation that truly resonates with our members and their communities,” Hunt said.

“When 82 per cent of your members record themselves as ‘very loyal’ to the club, it’s important that we’re consistent and show up for them every day.”

Under his leadership, Mounties has undergone significant growth, from major redevelopments like the transformation of Harbord Diggers into Australia’s first intergenerational club through to amalgamations, business acquisitions, and expanding the group’s social inclusion programs and health services.

Dale Hunt

One of the greatest achievements that stands out most for Hunt is Mounties’ leadership in domestic violence awareness and prevention.

“In 2024, we created the Domestic Violence Action Committee and held training for clubs around the country to enable employees to recognise signs of domestic violence and to take action appropriately,” he said.

“It’s an initiative that already has wonderful support, and rightfully so – the stats around domestic violence are just too large to ignore.”

Beyond this, Mounties has also been a longtime supporter of CareFlight, Australia’s lifesaving aeromedical charity. In November 2024, the group announced a five-year extension of its sponsorship partnership with CareFlight that will see it commit another $10 million to help the charity continue to provide lifesaving care for those in need.

At the centre of the sponsorship extension will be the continued operation of the Mounties Care CareFlight helicopter, which rescued more than 250 patients in 2024. It builds on a 14-year history between Mounties Group and CareFlight, bringing Mounties Group’s commitment to CareFlight to a total of $18.7 million.

“But the true highlight,” Hunt added, “would be working alongside our people, from our staff and leadership team to over 68,000 of our members carrying out volunteer work in the local community.

“People like our club directors take on the responsibility and accountability that comes with being one of the largest businesses in one of the most legislated industries, but they do so as volunteers without payment or financial reward.”

Navigating industry challenges

Like any leader in the sector, Hunt faces challenges, particularly as the industry evolves under increasing regulatory scrutiny.

“Every day being different is both a pro and a con of the role,” he said.

“We have so many initiatives underway that sometimes it’s hard to be everywhere at once, and due to the nature of our industry some of my time is spent dealing with regulators or industry organisations instead of on community-first initiatives – but that’s part and parcel of this clubs industry I love so much.”

The debate around gaming reform is one area that remains in the spotlight, and Hunt is clear about Mounties’ position.

“As the leading club in NSW, we can be an organisation that sets the highest standards when it comes to gaming, bringing our fellow clubs with us in terms of setting responsible practices,” he said.

“Mounties Group exists to improve the lives of its members and the communities in which they live. The organisation does this by providing meeting places for the community, offering financial support for a diverse cohort of local groups and not-for-profits, supplying healthcare and medical services, and much more including entertainment like food, beverages and gaming.

“Gaming is enjoyed by the majority as a form of entertainment. For those few who it may be an issue for, we and many other clubs have

“Mounties Group is more than just a workplace; it’s a community of amazing people, and its commitment to community impact is unparalleled.”

processes in place to support members and stem problem gaming.”

Reflecting on his time so far in the industry, which has clocked in at over 20 years now, Hunt has witnessed significant shifts but said the focus will always remain unchanged.

“Technology, changing demographic needs, and increased regulatory scrutiny have been major drivers of the transformation, not to mention the cost-of-living crisis and the pandemic which have impacted not just us at Mounties, but everyone really,” he noted.

“Our core focus is to continue providing essential services to our members and wider communities, and ensure they have a place to connect with one another.”

A bright future ahead

With a new year under way, Hunt is focused on expanding Mounties’ reach and impact.

“There are so many exciting initiatives coming from Mounties Group in 2025, which we’re excited to announce in due course,” he says.

“We can say that Mounties Group will be continuing its support of grassroots sport, emergency services, domestic violence prevention and more – all in the interest of our members.”

Despite the demands of his role, Hunt ensures that he makes time for his family.

“Family time is so important to me, and much of my (little) free time is spent with my wife and son.”

PROFILE / Dale Hunt

More than just a makeover

Clubs are finding a balance between style and function as they look at how to renovate their spaces to enhance both aesthetics and practicality.

THE WAY A club looks and feels isn’t just about aesthetics – it’s about purpose. With competition from nearby pubs and hospitality venues only increasing, clubs are rethinking their fitouts to ensure their design stacks up. The goal? To create modern, welcoming spaces that keep the local community engaged while broadening the member base and appeal to new demographics.

According to Andrew O’Connell, director of Altis Architecture, clubs are increasingly gravitating towards medium to smaller-scale renovations that are multi-space and community focused, such as food and beverage upgrades, sports bar additions, as well as the introduction of or enhancement of function facilities, cafe spaces, kids’ play areas, and street activation. Additionally, he points that clubs are making greater use of natural light and freshening up their colour palettes to create lighter and brighter spaces.

“In previous years, clubs may have prioritised gaming-focused renovations, which still are very relevant,” he said.

“However, the shift has seen a huge uptake in members, food and drink sales, events, and general engagement with venue. Further, clubs have needed to attract and adapt through design to a more gender diverse market, with the focus on inclusivity.

“Additionally, clubs are looking at different uses for each space, paying consideration to the day and night economy. Increasingly, we are seeing clubs now competing with a larger hospitality market – pubs, bars, restaurants –and needing to develop in that respect.”

Sandringham Yacht Club’s renovation, designed by Watson Young Architects. Image supplied by Sandringham Yacht Club

Honouring history

One club that has embraced this approach is Moorebank Sports Club – affectionally known as Sporties – in Sydney’s southwestern suburb of Liverpool. The club worked with Altis Architecture on its $6 million renovation to modernise the venue and pay homage to its ties to the local army barracks. Moorebank Sports Club CEO Jeff Gibbs said having a clear theme was key to the project.

“We rebranded our restaurant to Lighthorse because the club sits on an old army barracks ground, and the Lighthorse regiment trained on our sporting field 100 years ago. Of course, the Holsworthy army base is still really close to us,” he explained.

“Despite being a sports club, we have a strong association with the defence force, and when we explained the history of the site to Altis, it informed their design decisions.”

According to Altis Architecture director Dominic Fedrigo, the club’s goal was to create a more cohesive venue that reinforced its identity as a warm and welcoming community hub.

“Historically, areas of the club were frequently refreshed; coming out of Covid, the club identified that a broader refurbishment would enable them to continue to serve the membership,” he said.

“The project focus was to update and unite the venue. Various past refresh projects had contributed to a lively environment, however the identity of the warm, friendly and much-loved community hub was unclear in the spaces themselves.”

To honour the club’s history, the design incorporates subtle yet significant military-inspired elements. There are hues of blues and browns throughout to reflect the local military colours, for instance.

“The new design echoes the formality and repetition of military life – brass, leather, canvas materiality creates a familiar and an ordered base to the design,” Fedrigo said.

Moorebank Sports Club’s new gaming room. Image supplied by FDC

The new look bathrooms at Moorebank Sports Club.

With new hospitality venues emerging in the area and local competition heating up, Sporties made a deliberate decision to raise the bar with its fitout.

“We were really dedicated to making sure that it was of a higher standard,” Gibbs said.

“We didn’t spare any expense when it came to quality. It’s always been a policy to do a refurb every four years … but typically when we do that it’s a light touch. The last time we did it, we installed carpet tiles, rather than proper plush carpet. We didn’t make any drastic changes to the ceiling – it was always a paint, patch and tiling job. You can do that successfully for a million dollars, but this time we spent $6 million because we wanted everyone walking in and thinking, ‘Wow’.

“When people walk in, they want to see it. They want to see that brick is real brick … I think authenticity is important. You want people to have a really good quality experience because it is so competitive now.”

Beyond aesthetics, the renovation of Sporties was also about functionality. The club introduced a new sports bar with two large screens, which Gibbs claimed are “some of the biggest in southwest Sydney”, along with a gelato bar and expanded seating areas.

Moorebank Sports Club’s new look pays homage to its ties with the local army barracks.

A fitout success

When Club Condell Park sought to upgrade its function room, they turned to Nufurn for guidance. What started as a simple inquiry about new tables for the club’s function room soon expanded to include an upgrade of the function room’s chairs as well. Working with the club’s leadership team, Nufurn installed 250 function chairs and platinum tables, all customised to exact specifications, in mid-October 2024.

Nufurn General Manager Kathy Sollars highlighted the shift in club design trends.

“Having worked in the club industry for over 20 years, I have seen many changes. The move to functional, comfortable furniture that also looks stylish is growing. Gone are the days of red vinyl function chairs and boring tub chairs,” she said.

“Clubs are stepping up their game, creating inviting spaces for their patrons. At Nufurn, we have listened and assisted management in choosing inviting, relaxed furniture with an emphasis on longevity. We ensure that all pieces are fit-forpurpose and complement the overall theme of the club.”

Less than a month after the function room upgrade, Club Condell Park engaged Nufurn again for its sports lounge refurbishment, partnering with New England Constructions to complete the project by the end of 2024.

“Nufurn’s furniture and services exceeded expectations with high-quality products, excellent customer service, and timely delivery. Truly impressed by their professionalism and attention to detail,” Club Condell Park CFO Florence Gallardo said.

New furniture makes a splash at Club Condell Park.

Altis Architecture introduced military-inspired elements to Moorebank Sports Club.

“Our club is full. We’ve just gone through one of the busiest periods of the year. We’re doing about 1,000 meals a night. Our food sales are 38 per cent up and our bar is up 24 per cent.”

Jeff Gibbs, Moorebank Sports Club CEO

“We wanted to bring people in, but then we had to think about what to do with them once they were here,” Gibbs said.

With no option to expand the physical footprint due to development restrictions, the club had to get creative with its design to maximise capacity.

“Design themes always change. Last time, it was about creating nice, cosy spaces. This time, we demolished those cosy spaces with banquette seating and opened up the place up. That allowed us to fit in more seating.”

Since completing the renovation, Sporties has seen a significant uplift in patronage.

“Our club is full. We’ve just gone through one of the busiest periods of the year. We’re doing about 1,000 meals a night. Our food sales are 38 per cent up and our bar is up 24 per cent. We’re

experience such huge numbers,” Gibbs shared.

However, the club’s biggest challenge now isn’t attracting people – it’s accommodating them.

“Car parking is the problem. We have 600 spots … and they were all full. The club was pumping inside; you couldn’t fit more people in,” he said.

“It’s just a shame because the opportunity cost is there.”

While the club has recently acquired significant land for future development, a masterplan is still in the works. In the meantime, Gibbs is confident that the latest renovation will serve the community well for years to come.

“This was our last hurrah before the next big step, and I really like what we’ve done with the look, style, and theme. At this point, I wouldn’t change a thing.”

Moorebank Sports Club’s new dining area. Image supplied: FDC.

Elegance meets versatility

Easts Leagues Club’s recent $10 million renovation is another example of how clubs are reimagining their spaces to remain relevant in a competitive hospitality landscape. Like Sporties, Easts took a strategic approach prioritising a sophisticated, flexible design that enhances both functionality and ambiance.

General manager Jan Broodryk explained the decision to renovate was driven by the club’s need to evolve with the growing demands of the community.

“After conducting thorough market research and analysing the developmental trends in the surrounding area, it became clear that a major refresh was necessary to keep the club relevant and appealing,” he said.

“We wanted to create a more sophisticated and luxurious space that would enhance the overall experience and cater to a broader market.”

The renovation, which began in April 2023 and was completed in November 2024, was designed in partnership with Clui Design, Cayas and Ward Architects, Coha Group, and Focus Construct. Almost every area of the club was transformed, including the main dining areas, a new sports bar (now called The Cross Bar), the Lounge Bar, and the coffee shop. The function space was also revamped and renamed The Atkin Event Centre.

Pictured this page is East Leagues Club’s renovation, designed by Cayas and Ward Architects. Images supplied: Reilly Wadrope/La Vita Media.

“Some key trends we embraced included open-plan layouts, biophilic design [by] incorporating natural elements, and a focus on flexibility within spaces.”

Jan Broodryk, Easts Leagues Club general manager

“This space is a more flexible and modern setting for conferences and special events and celebrations. The redesign of this space aimed to combine versatility, style, and functionality — making it the ideal venue for any occasion,” Broodryk said.

Overall, the design emphasises elegance, comfort, and functionality, incorporating sleek contemporary furniture, improved lighting, and a modern neutral colour palette with warm accents. Natural materials like travertine were used to bring an organic feel to the space.

Broodryk highlighted how The Cross Bar, for example, now offers a “lively yet welcoming environment with stylish seating, large screens for sports, and a vibrant atmosphere -- perfect for socialising.”

“We drew inspiration from a combination of modern hospitality trends, as well as the need to create a space that felt timeless and welcoming,” he explained.

“Some key trends we embraced included open-plan layouts, biophilic design [by] incorporating natural elements, and a focus on flexibility within spaces to cater to different events and group sizes. The design also places a strong emphasis on lighting and acoustics to enhance the atmosphere throughout the day and evening.”

Prior to the renovation, Broodryk noted, the club had a more traditional design with smaller, segmented spaces that no longer maximised the venue’s potential.

“While it served its purpose, the overall feel lacked the modernity and sophistication that many of our members and guests were seeking.”

The Cross Bar is East Leagues Club’s new sports bar.

A neutral colour palette has been embraced at East Leagues Club.

He said the modern upgrade has reinvigorated the space, improving the flow and functionality of the venue.

“Members have embraced the fresh, stylish design and are enjoying the increased comfort and variety of spaces. The addition of the new sports bar and revamped dining options has also attracted a younger demographic, while still catering to our loyal members who appreciate the more relaxed, traditional areas,” he said.

“Overall, the renovation has given the club a much-needed energy boost and has enhanced our reputation as a destination for both locals and visitors.”

Bringing the outdoors in

Similarly, Sandringham Yacht Club recognised the need to expand and modernise its facilities to accommodate its growing membership. CEO Richard Hewett explained that the club, which was originally designed 20 years ago, has since seen its membership double, leading to space constraints in its food and beverage areas.

“The major thing was our membership doubled. When we conceived this building, it was 20 years ago. By the time you get your act together, get permission, and then build it, it took five years,” Hewett said.

“Where our food and beverage areas were concerned, we had a members’ bar, an adjoining public restaurant, and sizeable external deck. But as our membership grew, we realised we needed a bigger members’ bar. So, we closed our restaurant to the public and expanded the members’ bar. While our members area space increased, it was a bit dated.”

Pictured on this page Sandringham Yacht Club’s new design by Watson Young Architects.

Space constraints became an even greater challenge due to Melbourne’s unpredictable weather.

“If it’s a glamorous night, there was no better space in Melbourne than overlooking the marina and racing fleet. But those nights are few and far between,” Hewett said.

“So, when over 400 people were walking in, we couldn’t seat them all if it was a bit windy or a bit cold outside.”

Working with Amity Building Group, Watson Young Architects, and project manager Gallagher Jeffs, the renovation addressed these concerns while also improving kitchen operations.

“On a busy night, we could have 50 to 70 boats out sailing, and then 300 to 400 people walk into the members’ bar within 60 minutes – most of them ordering food. Our kitchen wasn’t coping, so we had to fix that production issue,” Hewett explained.

To maximise its footprint, the club expanded onto its existing deck, creating an all-weather indoor-outdoor space with a louvred ceiling and floor-to-ceiling windows overlooking the marina. This increased all-weather seating capacity by 35 per cent, from 220 to about 300 seats.

The new coastal-inspired design incorporates nautical furnishings, along with a family-friendly lower podium featuring a boat, synthetic grass, and picnic tables.

“We wanted to bring the marina into the building, and that’s exactly what we’ve done,” Hewett said citing that the feedback has been “overwhelmingly positive”.

“Everyone’s got their phones out, taking photos, because suddenly the marina feels like it’s right next to the room –and that’s incredibly photogenic.”

Pictured on this page Sandringham Yacht Club patrons embracing the club’s water views. Images supplied: Sandringham Yacht Club.

Go Green

From reducing energy consumption through solar power to implementing biodiversity and water conservation projects, clubs are making conscious decisions that not only contribute to a greener future but also improve their bottom line.

HISTORICALLY, GOLF COURSES have often had a bad reputation among environmentalists for taking up large amounts of space, leading to biodiversity loss, consuming excessive water and exacerbating shortages, and relying on chemicals to keep their greens pristine.

But ask Tim Warren, course superintendent of Adelaide’s Glenelg Golf Club, and he’ll tell you there’s much more to the story.

“How golf clubs are perceived by a non-golfer or non-club person is that we’re just a big, resource-hungry facility with all this nice green grass, using large amounts of water and pesticides. But we’re a lot more than that,” he said.

“It’s the responsibility of golf clubs to communicate that we have the potential to harbour and foster birdlife and aquatic life.”

For the last six years, Warren has worked closely with the club’s former biodiversity manager, Monina Gilbey – who finished up with the club in December – to strengthen that sustainability messaging through a series of initiatives.

For Warren, the main motivation was to embrace the golf course’s unique native vegetation and make it a defining feature.

“From my perspective, purely from a golf course management

Glenelg Golf Club harvests its own honey onsite that it sells through the clubhouse.

The Virtual Power Plants at the RACV Torquay resort.

Image credit: Supplied by RACV

“We want to show that golf courses are not just big playing arenas but serve a purpose in urban environments.”

Tim Warren, Glenelg Golf Club course superintendent

side of things, I felt that in terms of aesthetics, our course had a disjointed look,” he said.

“We are a semi-parkland golf course with elements of high-quality indigenous vegetation.

The land here is quite riparian in nature, sitting on some of the highest sandhills on the Adelaide Plains. We have unique vegetation classes, and I felt we needed to grow on that and make it a feature of the golf course.”

That ambition snowballed. The club secured a Green Adelaide Grant as part of a habitat connectivity project with other golf courses –Royal Adelaide, Grange, and Kooyonga – which has seen more than 9,000 indigenous plants planted over the past year.

“The aim is to promote and enhance indigenous planting and other initiatives across the four golf clubs. Monina administered the grant, which covers everything from pest control to planting costs, seed collection, and propagation,” Warren said.

“We want to show that golf courses are not just big playing arenas but serve a purpose in urban environments where we’re almost an ark for native vegetation and are one of the last remaining examples of where native vegetation exists in an urban environment.”

But it’s not just the native vegetation that’s been getting all the attention. Glenelg has also

kept a watchful eye on local fauna. Every six months. the club surveys birdlife, monitoring and auditing species and numbers. They also conduct insect and microbat surveys through Green Adelaide.

“It’s a way of measuring and benchmarking what we do, and it makes us accountable. We take up a fair slab of land – we’re about 50 hectares of Novar Gardens -- and we’ve got to be responsible citizens in what we do with it,” Warren said.

Other initiatives the golf club has introduced include onsite beehives, which produce honey sold through the clubhouse, and a managed aquifer system together with Royal Adelaide and Grange.

“During winter, we harvest stormwater from Brenton Hill Creek, which runs parallel to the golf club. We pump it into our series of wetlands, then into the underlying aquifer. In summer, we reverse the process, using that stored stormwater for irrigation instead of relying solely on native groundwater. That scheme has been in place for nearly two decades.”

In addition, the club is currently undergoing a course enhancement project, including replacing its ageing irrigation system. While the club aims to be as sustainable as possible, Warren admitted there is also a financial consideration.

Harvesting change

Culburra Beach Bowling and Recreation Club started with a simple vision: to transform an unused green space in front of the club into something meaningful. The result was the Harvest Garden. Since it was established in 2023, the Harvest Garden has grown to include a greenhouse, chicken pallet, 35 citrus trees, native plants, and edible flowers.

“It’s the first thing you see when you drive into town, so we wanted something that would stand out and break the ‘here’s just another club’ mindset. We wanted to create something that celebrates organic produce,” said CEO Luke Richards, who has a horticultural background.

“It’s really popular,” he added, noting that during school holidays, the club offers pizza-making classes, where kids pick fresh ingredients from the garden to make their own pizzas.

But the garden’s role extends beyond its visual appeal – it supports the club’s kitchen with garnishes, edible flowers, and even ingredients for some dishes.

“It helps feed the kitchen, but it’s not enough to cover everything,” Richards explained, saying that the club’s chefs are often out there picking from the garden.

Fresh produce and preserves made from fruits in the garden are also sold at the club’s reception and bottle shop. The garden even supports the club’s sustainability efforts, with food scraps and grass clippings being composted and used to nourish the garden.

“We already have 430 solar panels on our roof, and this is just another way to reduce our carbon footprint,” Richards said.

“At the end of the day, there’s a bottom-line element. Take irrigation, for example, we’d try to look at saving 25-30 per cent of our water usage. A typical summer in Adelaide sees us using 200 megalitres, but if we can get that down to 150, that’s a significant saving in electricity and running costs.”

“We’re currently going through a course enhancement project where we’re rebuilding the golf course on top of the biodiversity work. The replacement of the ageing irrigation system is central to our reasoning behind going through that.

“Our goal is to reduce our impact and look at our bottom-line of how we can do things better, efficiently, and sustainably.”

Virtually charged

The bottom line was also partly a motivator for the Royal Automobile Club of Victoria (RACV) to launch its own sustainability initiative. Since mid-2024, the RACV has been operating Virtual Power Plants (VPPs) at its Torquay and Inverloch resorts.

Designed to capture, store, and release energy while contributing to grid reliability, a VPP is a network of solar batteries connected through software systems to operate as a unified energy source. This technology enables stored energy to be supplied to the grid during peak demand periods. RACV’s own VPP is one of the first to participate in the very-fast Frequency Control Ancillary Services (FCAS) market managed by the energy market operator.

Image credit: Teegan Tagg Photography

For every truck of fresh oil, you’re helping keep 300 tins or boxes out of landfill.

Your Smart Oil Solution

Cookers has been Australia’s leading bulk cooking oil supplier since 2000, providing high-quality cooking oils and a complete oil management system for the foodservice industry.

From delivering fresh cooking oils to the collection of used oil from your venue, we offer a complete oil management solution with purpose built storage units, helping you reduce your packaging and easily dispose of used oil.

“By installing a Virtual Power Plant at our resorts, we have been able to realise a range of commercial benefits such as managing energy costs and generating revenue, at the same time as contributing to grid stability by feeding energy back into the grid during periods of high demand,” RACV energy services general manager Greg Edye said.

Following its own successful trial, the RACV is now offering its VPPs to business customers to what the company believes will help contribute to a cleaner energy future. According to RACV, the initiative, delivered in collaboration with PowerSync Technologies, can aggregate over one megawatt of battery capacity from the Torquay and Inverloch resorts – the storage equivalent of approximately 20 average electric vehicle batteries.

RACV said it can establish the VPP onsite for businesses as long as they are connected to the energy grid.

“RACV is always seeking to innovate and provide our business and our customers with ways to reduce energy costs, improve energy resilience and generate new revenue on its energy assets –

we’re pleased to say that the RACV Virtual Power Plant delivers on those objectives,” Edye said.

The company added the RACV is now assessing options to expand the VPP across additional resort properties.

Solar surge

Elsewhere, solar power is becoming an increasingly popular way for clubs to cut costs while helping the environment.

St. Marys Leagues Club in Sydney’s west, Queensland’s Currumbin RSL, and Ainslie Group in Canberra are among many clubs nationwide embracing solar energy.

At Currumbin RSL, a 100kW solar panel system with 208 panels has been installed on the club’s roof. Once fully operational, it is expected to generate 150 megawatt hours of clean energy annually, covering 10 per cent of the club’s total energy consumption directly from the sun, and prevent 110 tonnes of carbon emissions every year – equivalent to planting over 1,800 trees.

It’s a similar narrative at St Marys Leagues Club. In January, it

RACV’s virtual power plant is now being offered to help other businesses lower emissions.

Closing the loop on cooking oil

Since 2000, Cookers has been helping hospitality businesses, such as Mittagong RSL, reduce their environmental footprint through a closed-loop system for cooking oil. As a bulk cooking oil supplier, Cookers provides cooking oils to kitchens before collecting used oil for repurposing into biodiesel fuel.

“Not only is oil redirected from drains and waterways, but traditional oil packaging such as tins and boxes are replaced by foodgrade stainless steel storage units supplied free on loan, removing 300 boxes from landfills for every truck of fresh cooking oil supplied by Cookers,” Cookers chief commercial officer Gary Nash said.

Beyond oil recycling, Cookers said has integrated sustainability at every stage of its operations, from fleet optimisation and smart planning of daily truck routes, water recycling, and renewable energy sources including solar and wind power.

“Like many industries, hospitality plays a significant role in energy consumption and food waste, all of which can be reviewed and reduced with changes to their daily operations,” Nash explained.

“Sustainability is a core focus of our operations. Expanding our solar capacity helps us lower emissions, reduce costs, and invest in communityfocused initiatives.”

Rod Desborough, St Marys Leagues Club CEO

“We hope to support venues with one piece of the sustainable puzzle by removing their used oil and diverting it to other industries. This can form part of effective waste management and is one-way hospitality can play its part.”

Pouring for a greener future

Lancer Corporation is making strides in its sustainability efforts by ensuring its beverage dispensing solutions support the company’s commitment to safeguarding the planet. It’s Eco-Smart Cooling range of superchillers, for instance, have been designed to help reduce greenhouse gas emissions.

“With a strong passion for ecofriendly practices, Lancer aims to minimise its environmental footprint while fostering innovations that benefit both the earth and its inhabitants. Central to this commitment is a focus on reducing resource consumption and environmental impact,” the company said.

Lancer’s commitment to sustainability has been recognised with a silver medal from EcoVadis, placing it in the top 15 per cent of companies in its sector. It also participates in the Supplier Leadership on Climate Transition (SLoCT) initiative, focusing on reducing greenhouse gas emissions.

The company also aligns with the Science Based Targets initiative (SBTi) to ensure its carbon reduction goals meet global climate standards, including broader objectives of the Paris Agreement.

“By prioritising eco-friendly practices, collaborating with suppliers, setting sciencebased targets, and promoting transparency, Lancer is not only safeguarding the environment but also leading by example in the manufacturing industry,” the company stated.

launched stage two of its $8 million commitment to sustainability and renewable energy with the installation of 1,220 solar panels on new carpark canopies, delivering an additional 740kW of solar power. The project will also provide 225 shaded undercover car spaces, reducing heat and enhancing comfort for patrons during warmer months.

Combined with the 451kW system from stage one that was completed in February 2024, the club believes this initiative will generate enough solar energy to power the entire club during daylight. It’s reported that during stage one of the solar project has already generated 419 megawatt-hours of renewable energy, reduced 282 metric tonnes of carbon emissions, and helped the club achieve a cost saving of over $100,000 so far.

“Sustainability is a core focus of our operations. Expanding our solar capacity helps us lower emissions, reduce costs, and invest in community-focused initiatives,” said Rod Desborough, CEO of St Marys Leagues Club.

Cruise control

On the topic of power, Mingara Recreation Club has installed five electric vehicle (EV) chargers onsite to drive more visitors and futureproof its venue.

“We can see the immediate benefit for our members and visitors,” operations manager Sarah Ferman said.

Located on the central coast of NSW, Mingara has been a popular stop for locals and holidaymakers visiting nearby tourist hot spots, such as The Entrance and Long Jetty, and the EV charges are now giving people more reasons to make the club a pitstop.

“We take pride in being progressive and minimising our environmental footprint,” Ferman said.

“With the increasing popularity of electric vehicles, we wanted to offer EV charging stations as a convenient service for our members and the local community.

“Our unique location between Sydney and Newcastle attracts many travellers who stop by the club, and with the recent addition of a hotel onsite, its essential to provide this facility for our guests at Mingara.”

But it’s not just visitors who have reaped the benefits. The staff at Mingara who own electric cars have also made use of the new charging stations.

“They feel proud to work for a progressive organisation and are thrilled to have this service available,” Ferman explained.

The club secured funding through the NSW government’s Destination Charging Grant, which helped install two dual-port EV chargers. Ferman noted that government support played a crucial role in making the project a reality.

“It’s crucial for all community organisations to focus on minimising their environmental footprint and conserving resources for future generations,” Ferman said.

“It was great to have been able to fund this project through a grant so that we have been able to collaborate on this project with the NSW government and make a positive impact together.”

But Mingara is not alone in this endeavour, with Gosford RSL having also announced EV chargers are now fully operational at its venue.

Located just off the NSW Central Coast Highway in West Gosford, Gosford RSL has installed four new charging stations at the front of its parking lot to provide members and guests an option to charge or recharge during long commutes.

“It’s crucial for all community organisations to focus on minimising their environmental footprint and conserving resources for future generations.”

Sarah Ferman, Mingara Recreation Club operations manager

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MENU OPTIONS WITH AUSSIE GROWN SWEET POTATO WEDGE

A taste of Italy at your club

Australian diners are searching for authenticity with every bite, and RDM Pizza’s new Napoli Rustica bases bring wood-fired pizzas to your venue, whatever your kitchen set-up.

AUSTRALIANS ARE SPOILT for choice when it comes to dining out. With so many dining options, diners are discerning when it comes to quality, provenance and authenticity. It’s not just fine dining either – casual eateries are subjected to the same high standards. When it comes to pizza, for example, people want to know that what they’re eating is top-notch.

“Consumers are drawn to authentic pizza for its traditional flavours and premium ingredients. Authentic pizza is often praised for its handcrafted crust, fresh toppings, and carefully selected cheeses,” explains Riccardo Moretti, managing director of RDM Pizza Australia.

“In a world where convenience often takes precedence over quality, there is a growing demand for authentic pizza options that offer a taste of Italy.”

RDM Pizza bases have always been a high-quality, authentic choice for venues, but its latest product, the Napoli Rustica base, has been made with the needs of venues in mind. With the standard bases requiring baking at 300 degrees for three minutes in a combi oven, the temperature and duration is not compatible for the concurrent preparation of other dishes in busy club kitchens. Even longer cooking times are required to get the browning required for the look of a wood-fired pizza.

The solution is the new Napoli Rustica base, which offers chefs the authentic appearance of freshly made dough cooked in a woodfired oven. Crafted using a sourdough recipe with a 72-hour slow fermentation process, the dough is stretched to form a rustic raised crust. It is then quickly cooked in a 500-degree Celsius stone-baking oven to enhance aeration and achieve a charred brown finish. This method allows chefs to simply bake the product from frozen at 200 degrees for four minutes or until the cheese is melted, ensuring a convenient and delicious outcome.

This allows venues to offer their guests Italian-style pizza, while ensuring smooth operations in the kitchen.

“The majority of ovens available, whether for commercial,

industrial, or home use, typically have a maximum temperature of 200–250 degrees Celsius. With Napoli Rustica already achieving the desired golden crust and char, this product can be prepared using any oven on the market, showcasing its adaptability,” states Moretti.

“Cooking at 200 degrees Celsius for four minutes ensures a crispy pizza base, perfectly cooked ingredients, and melted mozzarella. This duration coincides with the preparation time for frying chips, making a burger, cooking a steak medium-rare, or creating a pasta dish.”

The Napoli Rustica base offers venues the following benefits and advantages:

• Offering high-quality stone-baked pizza on the menu without requiring significant capital investment in new equipment.

• Labour efficiency as all kitchen staff can easily assemble and bake pizzas, providing the venue with greater consistency and flexibility.

• Enhancement of bottom-line profits and revenue, as pizza boasts a high profit margin, and can be seamlessly integrated into any venue using the same kitchen ingredients.

• Reduced wastage, as the product can be stored frozen for up to 12 months or chilled for 10 days without the use of artificial flavours, colours, or preservatives. The pizzas can also be cooked directly from frozen, further reducing potential waste.

To try out the Napoli Rustica base in your venue, contact RDM Pizza via https://www.rdmpizza.com.au/contact-us/

The perfect Margherita

Want to make the perfect Margherita in your venue using the Napoli Rustica base? Scan the QR code for the recipe.

RDM’s Napoli Rustica bases can be cooked in any commercial oven in four minutes at 200°

NAPOLINEW! RUSTICA PIZZA BASES

Feeling the vibe

Once-utilitarian venues, club cafes have become destinations, blending stylish spaces, bold menus, and a whole new environment.

CLUBS HAVE BEGUN redefining what it means to “grab a coffee” with cafe spaces and menus that rival trendy suburban cafes. For years, the club cafe was functional at best: a convenient spot for patrons to refuel. But with changing member demographics and a broader shift toward creating multi-use, community-focused venues, clubs are investing in cafe spaces that do much more than serve coffee.

At Dural Club in Sydney’s west, the cafe has become a hub for member interaction, a focus that shaped its recent major overhaul, completed in the second half of last year after the club’s amalgamation with Parramatta Leagues Club in August 2023.

“It’s a place for members to congregate and make connections,” Parramatta Leagues Club general marketing manager Rebecca Hunt said.

Previously, the cafe felt “tacked on” Hunt explained, and members felt like they were just part of the club rather than in a distinct cafe space. Now, it has been repositioned at the end of the bar, with modern furnishings, a terrace that creates an indooroutdoor feel, and cozy lounges designed to accommodate both small and large groups of up to 40 people.

“The cafe was always complementary to the bar, but the idea was strengthening those connections. The cafe is separate from the restaurant, and it was always another place for people to come and mingle,” she said.

Drawing on experience from running Parramatta Leagues Club and Viking Sports Club, the club group understood what its patrons enjoyed and ensured the cafe menu reflected that at Dural Club.

“It’s a place for members to congregate and make connections.”

Rebecca Hunt, Parramatta Leagues Club general marketing manager

Cosy lounges and a new menu offering have been introduced to Dural Club’s cafe.

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“Trends are currently centralised around being ‘unique’ or ‘Instagrammable’, where presentation is just as important as taste.”

– Michelle Roccon, Liverpool Catholic Club catering manager

Make it Insta-worthy

At Liverpool Catholic Club in Sydney’s south-west, the transformation of its cafe has been even more dramatic. What was once a basic, fast-food-style operation focused on convenience – known simply as the Club Cafe – has been transformed to Rosemary & Thyme, a thoughtfully designed space introduced as part of the club’s broader refurbishment plans.

A botanical oasis brimming with greenery, the cafe’s name was inspired by a humble steak garnish, yet it reflects the warmth and comfort the club sought to create. With an open and airy layout, well-defined seating, ordering, and lounging zones, Rosemary & Thyme blurs the line between a traditional club cafe and a standalone venue. The addition of a display pizza cooking area, a cabinet filled with fresh pastries, sandwiches, and quiches, and cosy furniture pieces further adds to the cafe’s charm.

“This inviting ambiance is worlds away from what you’d typically associate with a club cafe,” catering manager Michelle Roccon said.

The food offering has also undergone a significant transformation. The extensive menu features a mix of fresh salads, flavourful burgers, cook-to-order meals, and convenient grab-and-go options. Some of the most popular dishes include lamb cutlets, grilled chicken salad, and the R&T schnitzel burger.

Images supplied: Liverpool Catholic Club.

“The variety ensures we cater to all preferences and lifestyles. Each dish on the menu has been thoughtfully crafted to be visually appealing, fresh, unique, and, most importantly, delicious - delivering a dining experience that is both satisfying and memorable,” Roccon said.

The menu also embraces the growing trend of fusion cuisine, combining familiar favourites with the unexpected.

“Alongside traditional cafe favourites like bacon and eggs, you’ll find more adventurous options, such as our meatball baguette. By offering a diverse range of dishes, we aim to appeal to a broader demographic, making the space inviting for people of all ages,” Roccon said.

Equally important to the cafe’s transformation is its approach to coffee.

“Australians are renowned for their love of coffee, and this trend is certainly reflected among our patrons,” Roccon said.

“At Rosemary & Thyme, we’ve made it a priority to cater to this love of coffee by conducting a lot of market research to ensure we stay on top of current trends in this space. By offering different milks,

styles, and creativity with our hot and cold beverages, we ensure we can meet and exceed the expectations of today’s coffee drinkers.”

The ambitious menu was a deliberate choice, Roccon added.

“The idea for Rosemary & Thyme was to stand out and differentiate itself from what other clubs or similar venues typically offer. Creating an extensive menu was a deliberate choice to ensure we catered to our existing clientele while also attracting new patrons with our diverse options.”

But the club didn’t just consider how its dishes tasted – it also wanted to ensure it was visually striking too.

“Trends are currently centralised around being ‘unique’ or ‘Instagrammable’, where presentation is just as important as taste. At Rosemary & Thyme, we’ve embraced this by creating dishes that are not only appealing to the eye, with that wow factor, but also delivering incredible flavour,” Roccon said.

“Our goal is to offer an experience that’s just as delightful to share on social media as it is to enjoy in person.”

Pictured on this page is Rosemary & Thyme at the Liverpool Catholic Club with its Insta-worthy dishes and outdoor seating. Images supplied: Liverpool Catholic Club.

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When food meets culture

The Lion Richlands, meanwhile, has carved out its niche by embracing its multicultural community. Located in the outer south-western suburbs of Brisbane, the cafe exudes a positive and calm atmosphere with modern decor and thoughtfully designed lighting, creating an inviting atmosphere for patrons to unwind.

“We believe it’s vital to cater to our diverse clientele, especially given our multicultural location. Having a well-designed menu allows us to provide a wider array of options that appeal to a broader demographic, ensuring there’s something for everyone,” said Kerri Ashbrooke, marketing manager of The Lion Richlands.

In addition to offering steak sandwich, grilled chicken BLT and bacon and egg rolls, the cafe menu is sprinkled with southeast Asian

influences with dishes such as Vietnamese rice paper rolls, Thai fish cakes and grilled lemongrass pork and rice.

But the cafe’s most popular dish, according to Ashbrooke, is “undoubtedly our Pad Thai, which many agree is one of the most authentic in the Southeast corner”.

“Unlike our table service restaurant, our cafe offers a diverse menu that includes not just traditional favourites like burgers and wraps, but also unique items such as pizza and wok options,” Ashbrooke added.

“Additionally, the cafe integrates seamlessly with a more relaxed lounge area that features entertainment on Friday and Saturday evenings as well as Sunday afternoons.”

While cafes are typically linked to offering coffee, at The Lion Richlands, it’s the cafe’s iced tea range that has become a hit among patrons,

An oily situation

According to Peerless Foods, the oil expert, there is growing pressure on back-ofhouse to keep costs down, while maintaining margins without constantly raising menu prices. The key? The company believes it’s about finding value-driven options that don’t compromise quality – because price and quality go hand in hand.

As an Australian-owned and operated brand, Peerless Food offers locally processed premium oils that deliver on both value and reliability – something that it says imported alternatives cannot always guarantee. These include:

Pura Tuscan Blend: A premium blend of canola and virgin olive oil. A value-formoney alternative to olive oil, while still delivering the traditional olive oil flavours. With a high smoke point and reduced fat absorption, it’s a healthier choice for shallow frying, salad dressings, and sauces, such as mayonnaise.

Gold leaf: A tallow-based heavy-duty deep-frying oil is exceptional value for money. Its high smoke point seals food faster, guaranteeing taste and crispiness fry after fry. The Gold Leaf range now contains antifoam to extend the fry life, while reducing on oil costs and labour.

The cafe menu at The Lion Richlands reflects the local multicultural community.

The Lion Richlands’ cafe integrates seamlessly with a relaxed lounge area.

which Ashbrooke believes showcases the local diversity of the local community.

Sarah Shen, marketing manager of Lipton Teas and Infusions ANZ, has also noticed the growing popularity of tea.

“Consumers continue to enjoy the cafe experience and are willing to spend on the theatre and craftmanship of the barista. However, cost is becoming a concern due to the rising cost of groceries and general cost of living impacting the household spending,” she said.

“Consumers are increasingly demanding healthier options, with younger consumers more interested in tea, especially fruit and herbal or flavoured black tea. This growing health trend has translated to more benefits led offering in the tea category, along with growing flavour profiles and new combinations entering the market.”

“Lipton is ready to begin the journey of elevating the tea experience in out of home, café and restaurant environments with our healthy and tasty Lipton Exclusive Selections range answering the consumer demand,” Shen added.

“Consumers continue to enjoy the cafe experience and are willing to spend on the theatre and craftmanship of the barista.”

– Sarah Shen, Lipton Teas and Infusions ANZ marketing manager

Iced tea is a hit among patrons at The Lion Richlands.

Dural Club’s cafe has become a firm favourite for daytime visitors when they’re after a small meal or dessert.

Rosemary & Thyme at the Liverpool Catholic Club is blurring the line between a club cafe and a standalone venue with its food offering.

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Hungry for more

From Mediterranean feasts to upmarket steakhouses, clubs are mixing up their food offering to meet evolving tastes and expectations.

Baba’s (pictured right) is Culburra Beach Bowling and Recreation Club’s newest dining venue.

Image credit: Teegan Tagg Photography

CLUB BISTROS HAVE long been the go-to for patrons’ favourite classics, but today’s diners are hungry for variety. Recognising this shift in demand, Culburra Beach Bowling and Recreation Club – located in a popular tourist town on the NSW south coast – decided to act. The club opened a fourth food venue, Baba’s, serving Mediterranean and Middle Easterninspired dishes such as chargrilled souvlaki, and platters featuring beef, chicken, lamb, and prawn skewers, pita bread, pomegranate tabouli salad, fries, falafel, dips, fried haloumi, and Turkish meatballs.

“We have a pizzeria called Prince Eddies and a bistro called Lemon Tree. Those areas can accommodate the number of customers we get,” said Culburra Beach Bowling and Recreation Club chief executive Luke Richards.

“But we noticed that over busy periods like Christmas and long weekends, we were getting people coming from all different areas to the club, so we looked at creating another food option.”

Knowing the club wanted to offer something completely different from what was already available in the area – which included breweries, barbeque, and dumplings – the team turned to Jimmy’s Falafel, run by Sydney hospitality giant Merivale, for inspiration.

“We had an employee who worked at Merivale, so we were familiar with it. We visited, liked what they were doing, and used it as inspiration. Ours is on a much smaller scale, though,” Richards explained.

“We were looking for something Middle Eastern with a Mediterranean feel that we could open and shut on weekends for most of the year. It would bring in a new market and support our other food areas.”

For Richards, serving up Mediterranean food was an easy choice.

“This type of cuisine works well in both summer and winter, appeals to all generations, and is efficient to cook. So, we decided to go with it.”

Unlike the club’s other food venues, Baba’s

“Food is just as important as entertainment to get people into the club.”

Luke Richards, Culburra Beach Bowling and Recreation Club CEO

operates out of a renovated shipping container and in the club’s outdoor space that can seat up to 400 people.

“The container was a good option for us in case it didn’t work, or if we decided to do something different,” Richards said.

“We can move it to another part of the venue if needed. Since it’s just on a concrete slab, we have the flexibility to relocate it – like moving it to [our local garden] and turning it into a cafe instead.”

Richards explained the addition of Baba’s fits in with the club’s broader strategy to prioritise its food offerings.

“A lot of clubs talk about diversification, but unfortunately, many are self-reliant on gaming, which is fine, but that’s their market. We’re a food and beverage venue that also has gaming, and that’s how we see ourselves,” he said.

“We’ve worked really hard over the last 18 months to make food and beverage profitable for us, and we think it is. That’s our diversification model, along with The Harvest [garden] and other projects we’re working on.

“Our area has a large tourism draw, and people want to eat a variety of food. Our job is to create different options for people in the area, so they don’t need to jump in the car to drive to Nowra or Huskisson. That’s our goal, and hopefully, we’re achieving it.

“Food is just as important as entertainment to get people into the club. The market has changed a lot. In the past, it was all about beverage and gaming, but now we’re catching up to the pub groups and realising there’s money to be made in food. It’s important to have your own food offering if you can and run it well.”

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Sizzling success on wheels

It’s a similar story for Harmonie German Club in Canberra. After recognising the changing landscape and wanting to expand its community reach and diversification, the club launched a mobile food trailer in February 2024 with support from the ACT government’s Diversification and Sustainability Grant created to help clubs diversify their income and sustain their business.

The trailer’s specialty is German street food. Initially, it offered only sausages on a roll and freshly baked pretzels, but it has since expanded to include currywurst, leberkäse, bratwurst, and kranskys.

Since its launch, the food trailer has participated in several high-profile events, including the COTA Seniors Week Expo, the Speedway Race Day at Wakefield Park, the UC Night Markets, the Hops and Hooves Festival at Thoroughbred Park, and the German Auto Day. This year, it has also secured attendance at the 2025 Enlighten Festival.

“We are under pressure to diversify our income stream. We only have 26 poker machines, so we’re not a big gaming venue. We generate enough, but we’re not bringing in millions each year, so we’re trying to diversify within our means,” said Paul Berger, CEO of Harmonie German Club.

“For small clubs, even something as simple as a late-night burger stand in the car park can attract new patrons. The food trailer is helping us reach people we were previously missing.”

Harmonie German Club in the ACT is taking German food to the streets.

Berger considers the club fortunate to be able to offer a unique food experience, and advises other clubs that can, to do the same.

A cut above

“It’s about finding your point of difference. For us, it’s Bavarian-style food, and it’s been a real game changer.”

Paul Berger, Harmonie German Club CEO

“We’re lucky to have a unique offering that isn’t available every day. If we were just an RSL running a bistro, it might not have the same impact,” he acknowledged.

“It’s about finding your point of difference … for us, it’s Bavarian-style food, and it’s been a real game changer.”

The exposure the club has had through the food trailer has also been significant.

“The food truck has given us reach beyond the club,” Berger said.

“It’s great advertising, and people love a good German sausage – it’s been a great conversation starter, and we’ve been inundated with catering requests. Towards the end of last year, it became a fulltime gig, we had to knock back requests because we were really busy at the club too.”

Meanwhile, Bankstown Sports Club has responded to evolving dining preferences with the launch of Marrow & Co, a sophisticated steakhouse located next door to the club’s Greenfield Station Bistro.

“The carriages near the club bistro have been a hallmark for years, with various venues operating in them. This space holds special significance for the CEO and board of directors, so it’s exciting to bring it to life again,” said club executive chef Evan Burgess.

Unlike the steak served at the bistro, Marrow & Co shines a spotlight on premium Australian beef, offering over 13 handpicked cuts, from grass-fed to Wagyu, bone-in to bone-out.

“This is a slightly upmarket, polished but approachable steakhouse that showcases Australian beef. The price point is accessible, with steaks starting at $41 and going up to $96. We wanted to offer

A dry-aged Riverine tomahawk is the signature dish at Marrow & Co.

something for all budgets, with the hero being our tomahawk steak, dry-aged in our display cabinets.”

“We didn’t have a dedicated upmarket steakhouse before, and it’s something our members have been asking for, and we listened.”

Burgess believes diners increasingly value quality ingredients.

“Quality has been improving everywhere in clubs. At our core, we’re here for our members, offering affordable dining that’s also a destination for local families,” he said.

According to Burgess, the vision behind Marrow & Co was to create a dining experience on par with some of the city’s best restaurants, while remaining true to the club’s local clientele and ensuring the menu caters to their needs, including offering a fully halal menu.

“We didn’t want to create a fine-dining, stuffy restaurant,” Burgess explained.

“The service at Marrow is polished, and guests are well looked after, but it’s approachable and welcoming.”

There are over 13 cuts of beef that diners can choose from at Marrow & Co.

Steering the kitchen

WHEN CLINTON FOX joined the Perth Yacht Club as head chef last April, he brought with him two decades of experience. But the transition to working at a private club has been an eye-opening experience – one that he’s embraced wholeheartedly.

“It’s something I’m probably not used to, cooking at a private club,” Fox admitted.

“I’ve got a mostly restaurant background and a bit of experience in events and functions, but here, members are front and centre of what we do. Our menu is designed with them in mind.”

Reflecting on his career, Fox recalls his early days working with Melbourne-based catering specialist Peter Rowland at the WA Turf Club and later in Melbourne. He also spent time at the now-closed Italian institution Galileo Buona Cucina in Shenton Park and was head chef at the neighbouring Matilda Bay Restaurant. His career even included a stint on a super yacht in the Mediterranean.

“I was happy to do it, but even happier to leave,” Fox admitted.

“You see a lot of interesting things that you’re not meant to talk about.”

But knowing that he is catering to an older and somewhat conservative demographic has shaped Fox’s approach in the yacht club’s kitchen. While some members enjoy trying new dishes, the club’s regulars prefer familiar bistro classics.

“Lunch is busier than dinners; our busiest are Tuesday night roasts,” Fox said.

“On Friday night, we offer a modern Australian grill menu and cater for about 50 or 60 people. Lunch is pretty varied, but steak sandwiches are a hit, and so are steak and chips.”

When it comes to the Friday night menu, it changes weekly, which Fox values.

“It keeps a bit of interest in the kitchen,” he said, pointing out that while it’s often the same protein on rotation – a steak, a piece of fish and lamb – the accompanying sides vary week-by-week. He said it’s a chance to “talk to suppliers and find out what’s in season to try and keep the cost down”.

Despite the structured nature of club dining, Fox appreciates the stability it provides.

“Working in restaurants and hotels, you

Clinton Fox is finding a balance between quality and affordability at Perth Yacht Club.

see closures all the time. Here, there’s more stability, and I have more of a social life at this job, rather than late nights. I see this as a longterm role for me.”

He also welcomes the diversity of the role.

“In fairness, we do quite a diverse range of things from external functions and events to the everyday cooking for members.”

Balancing act

Over the past year, Fox has worked on refining the club’s offerings while ensuring they remain affordable for members.

“We’re quite conscious of the cost-of-living pressures on all of our members. The average price of a main meal here is $22, and that’s probably the biggest pressure of my job – making sure we’re falling in line with our budgets, given we’re trying to produce good quality food but at a cheap price for our members,” he said.

Taking on the role at the yacht club has heightened Fox’s awareness of the need to be more cost-conscious, influencing his approach to menu planning and ingredient selection.

“I would say it brings it a lot more into focus here because there’s the desire to keep the meals around the $22 mark,” he explained.

“It’s trying to find things that fit into that category versus I want to serve this because to serve this I would have to charge X amount. It’s a very different way of thinking about your cost of goods. It’s almost reverse in a way, but that’s just a different challenge.”

The club also serves brunch, which Fox said attracts a slightly younger demographic, highlighting dishes such as the rendang eggs

benedict as a standout. It features poached eggs, beef rendang, spinach, hollandaise sauce and potato rosti.

As he approaches his one-year anniversary at the Perth Yacht Club, Fox is optimistic about what lies ahead.

“I’m happy as long as our guests and members are happy. I still like serving quality food and take pride in that, but this role is not so much about trying to reinvent the wheel as it is about giving people what they want and doing the best I can.”

His focus now is helping fine-tune the function offerings to attract external events while ensuring it doesn’t disrupt the member experience.

“We’ve done a couple of member dining changes, tweaking the function offering, and that’s something we’re looking at – external functions where we can drive more revenue. It’s delicate to make sure you can cater to external functions without impacting members here.”

“Members are front and centre of what we do. Our menu is designed with them in mind.”

Unearthing a hidden gem

A long-forgotten basement, a nod to Melbourne’s past, and Doxa Community Club’s fresh take on a bar – Miss Gunn’s is the newest underground spot beneath Flinders Street Stationw.

WHEN DOXA COMMUNITY Club’s Clocks at Flinders Street Station in Melbourne underwent renovations in 2017, the vision included a basement bar – a strategic addition to the club’s food and beverage offering. However, sourcing power to the underground level proved more complicated than anticipated, and the idea was shelved. Instead, the space sat idle for years as a storage area for archived documents and beverage stock.

That all changed just over six months ago when the club revisited its long-held plan, deciding the time was finally right to bring its intimate basement bar to life. On 13 February, the group officially opened its doors to Miss Gunn’s.

The name pays homage to Ada May Gunn – better known as Miss Gunn or Dolly – who ran The Loungers’ Club beneath Flinders Street Station in the early 1900s. As one of the building’s original occupants, Miss Gunn was known for her deep connection to the space and her reputation for generosity and hospitality. Her legacy is now woven into the very fabric of the bar.

Rumoured to have once also served as a morgue, the 50-person space has been designed by Studio Nine Architects and built by Basis Group. It blends old-world charm with modern elegance, featuring dim lighting, exposed brickwork, and rich timber accents.

“As you enter, you are surrounded by the original foundations of the 1909 Flinders Street build. The space tells the story of Miss Gunn, transporting you back in time with exposed bluestone and bricks from the original structure,” said Anthony Simioni, chief operating officer of Doxa Community Club.

Simioni added that the decision to launch a basement space wasn’t just about creating a new venue within the club; it was also influenced by Melbourne’s broader hospitality scene.

“[A basement bar] is absolutely a Melbourne thing. Over the last 10 years, basement bars have just taken off in Melbourne, so we jumped on that,” he said.

Images supplied: Doxa Community Club

Miss Gunn’s is the new basement bar at Clocks at Flinders Street Station.

“We wanted to create an additional space where our members –and of course guests of the CBD, as we are at Flingers Street Station – could break away from the rest of the club and find this hideaway.

“We’re in the CBD, so we’ve got to do what the CBD does.”

Raising the level of aesthetics typically expected at a Melbourne bar was also a key part of the plan.

“You can have a club, but if it still looks like 1992 when you walk in, people aren’t going to enjoy their time,” Simioni said.

“We put a lot of effort into not just the space itself but also what we offer in food, beverage, and gaming. We always aim to bring in the best product as soon as possible so that our members know they can come to our venue, feel comfortable, and eat, drink, and play with the best.”

Miss Gunn’s menu features a selection of small plates, including beef cheek croquettes, buffalo chicken popcorn, oven-baked brie with fig jam, as well as larger selections like steak and frites.

The drinks menu leans heavily on Australian wines, complemented by signature cocktails such as the Miss Gunn – made with gin, Campari, Regal Rogue rose vermouth, and Ravens grape vinegar – and the Loaded Gunn, featuring chilli oil-infused mezcal, Aperol, passionfruit ferment, and lime juice.

Simioni highlighted the food and beverage experience offered downstairs at Miss Gunn’s is also available in other parts of the club.

“You can only get down [to Miss Gunn’s] via stairs, so we didn’t want to provide anything downstairs for those who couldn’t get down there that they couldn’t get upstairs,” he said.

“We never really offered a cheese board before, but now it’s available upstairs too, especially since Miss Gunn’s is only open three days a week. So, if someone comes in on a Wednesday and wants a cheese board, they can still have that with the $4 wine we offer every Wednesday.”

More than just a bar

The addition of the basement bar aligns with the club’s longterm vision to be a one-stop destination for members and guests, with Simioni explaining the bar will likely be a pre- and post-event destination, as well as a private function space.

“It’s been clear for the last seven years what our goal is, and that’s to provide the best food and beverage experience for our members,” Simioni said.

“When people go out now, they want to go to an entertainment venue or destination where they can get everything.

“You have people who will go out to a particular destination, and that’s their one point, and then they’ll move off to a somewhere else – they’ll go to a bar for a drink, or they’ll go somewhere for dinner. They might go to another bar for dessert. What we try and do is create that entertainment destination where you can get everything you need in that one spot.”

Gaming still rules

Despite the club’s strong focus on food and beverage, gaming remains its dominant revenue driver. While exact figures weren’t disclosed, Simioni confirmed that gaming is still the club’s primary income source, even with the recent Victorian curfew on gaming rooms, which mandates closures between 4 am and 10 am.

“We lost close to 30 hours a week in gaming with the new hours, but we’re staying strong in who we are and what we offer,” he said.

“Things are looking good – we recently hit number one as the top venue in the CBD in terms of gaming revenue.”

Beyond its business impact, Miss Gunn’s also contributes to the club’s overarching mission. Revenue generated by Doxa Community Club supports its foundation, which provides education and employment opportunities for disadvantaged young people.

“Our program is to raise as much funds as possible for them. It’s not a standard club system for us where we make as much money as we can; it’s more so the foundation can run as many programs as they can.”

“You look at RSLs and you look at NSW, which is a totally different ball game to us, but as things are developing now, clubs are putting more effort into their food and beverage and environment, and that’s a big part of what we do at Doxa as well. One of our goals, apart from funding our foundation, is having engaging, safe, nice surroundings for our members. We’re constantly developing.”

The taste you can feel good about.

Entering a new era

A five-metre-tall foyer ceiling and a gelato bar are among some of the newest features at Gaythorne RSL.

GAYTHORNE RSL HAS undergone a remarkable transformation, marking a new chapter in its history as a modern and welcoming new club for the local community in north-west Brisbane.

Speaking with Club Management on the week of his departure from his role as general manager, David Turner reflected on the ambitious renovations and how it’s helped redefine the club’s identity to meet the demands of a changing market.

“The RSL has been looking at renovations for the last 10 years … because the whole area has gentrified and changed a lot,” he said, adding that neighbouring venues have also undergone significant renovations.

The club’s previous design leaned heavily into a masculine aesthetic, reflecting an older era of RSL culture. However, as the community around Gaythorne RSL diversified and competition increased, it became clear that a facelift was going to help sustain the club’s revenue in the future.

“The club was dated,” Turner admitted.

“We wanted to attract more of the local community and make them feel welcome, and we’ve certainly done that.”

A modern overhaul

Working with HCS Management, Altis Architecture and construction firm Shape, the renovations focused primarily on the ground floor, with a complete overhaul of the layout and amenities.

A new central bar designed by Altis Architecture services the new cocktail lounge.

The renovation began in November 2023 and concluded in August 2024.

The bistro has been fully upgraded and draws inspiration on the subtropical aesthetic of the local area. The bistro was resized from 200 seats to 150, making way for a more dynamic floor plan that facilitates movement between the dining, lounge, and cafe areas. Other key updates included a new cocktail lounge, complete with comfortable couches and low seating to encourage patrons to linger.

“Previously, there was no real place for people to go after dinner, so part of this renovation was to significantly improve the food and beverage offering,” Turner noted.

The same sub-tropical aesthetic continues in the upgraded gaming area, which was redesigned with a more functional layout and now includes a new sports bar, access to an outdoor terrace and TAB.

One of the most significant changes the club made as part of the renovation was the relocation of the main entrance.

“We moved it about five metres and created a new main foyer with a fivemetre-high ceiling to create a spine for the club,” Turner said.

Where the old entrance and bottle shop once stood, the team introduced The Patisserie, a new cafe offering that consists of a modern, neutral palette, with views to the streetscape. Turner said the new cafe, which opens at 8am, is “giving people more reason to walk through the door” as it serves up everything from flaky croissants and decadent tarts to gelato – everything but the standard club cafe menu offering.

“Most club cafes are often an offshoot of the bistro, but we were very mindful – we didn’t want to detract from those sales by putting in toasted sandwiches or burgers, because we have those in our bistro.”

The upgraded gaming area features a more functional layout. Image credit: Pixel Collective

An inclusive vision

One of the renovation’s main objectives was to create an environment that appeals to both older and younger demographics.

“We wanted to make it welcoming not only for an older demographic but also make it for the younger demographic without losing our older members. And we’ve achieved that which is really pleasing.”

The club’s service membership has since increased by 11 per cent, bolstered by the club’s proximity to nearby barracks, while overall membership has grown by eight per cent. Food sales have lifted by more than 100 per cent, and gaming revenue is up 30 per cent year-on-year.

“We used to have a 200-person bistro, and people would sit there, and we couldn’t flip the tables, but now people can transition to the cafe and through those areas. Previously, it was hard to do, but now they feel comfortable sitting in the couches in the lounge and ordering more drinks. We’ve noticed even after lunch people are staying around for a lot longer.”

The renovations have also breathed new life into the club’s relationship with long-time locals.

“It’s given them a fresh reason to come back and experience the club again,” Turner said.

While the renovations have lifted Gaythorne RSL’s status as a hospitality destination, Turner emphasised the broader mission of the club.

“At the end of the day, we’re a hospitality business that funds the welfare department,” he said.

“The whole idea is there is a business side to the RSL which helps fund those objectives.”

A win for all ages

An all-weather balcony, a revamped restaurant, and a new kids’ playground – one that would be the envy of most –have been introduced as part of the latest renovations at Brothers Leagues Club Ipswich.

BROTHERS LEAGUES CLUB in Ipswich, Queensland, has long been a cornerstone of the community, evolving to meet the changing needs of its members while staying true to its traditions. Its latest renovations, completed in December, introduce modern spaces designed to enhance the experience for all who walk through its doors.

Spearheaded by Ashley Cooper Construction and designed by BSPN Architecture, the club now boasts a new open-plan layout with over 50 additional seats and distinct zones to better serve members and guests.

One of those standout additions is the enclosed balcony, featuring expansive floorto-ceiling windows that offer panoramic views of the club’s football fields. With state-of-the-art temperature control, the new space has been designed to offer yearround comfort.

The restaurant has also undergone a

transformation, featuring warm lighting, plush round banquette seating, and mustard-yellow accents complemented by greenery throughout.

“The latest renovations at Brothers Leagues Club were driven by a clear vision: to enhance the experience for our members and guests by creating modern, inviting spaces that bring people together,” said Matt Simonov, general manager of Brothers Leagues Club Ipswich.

“With a stunning new balcony area and expanded restaurant seating, we’ve not only increased capacity but also strengthened our focus on community and family.”

To complement the refreshed dining space, a brand-new restaurant menu has been introduced. Alongside club classics, diners can enjoy freshly shucked rock and Pacific oysters, as well as indulgent dishes such as twice-cooked crispy duck. There’s also a strong emphasis on seafood, with options including a shareable hot and cold

seafood board and pan-roasted Humpty Doo barramundi. The new menu also highlights the club’s ongoing commitment to supporting sustainable local producers, with all beef sourced from Stanbroke, a family-owned Queensland-based beef and cattle company.

The renovation also saw the introduction of a new adjoining kids’ room to the restaurant. Designed in collaboration with MJ Playgrounds, the interactive space features LED trees, an LED slide, mesmerising bubble tubes, interactive projection technology, and a magical starlight ceiling.

“It’s a playground where imagination knows no bounds,” Simonov said.

He added The Space Place – dubbed “a universe of fun for kids” was “designed to provide a safe, engaging, and entertaining space where children can play while parents relax and enjoy their time at the club”.

“These upgrades reflect our commitment

Brothers Leagues Club’s refresh by BSPN Architecture. Image credit: Daily Press.

“It’s a playground where imagination knows no bounds.”

Matt Simonov, Brothers Leagues Club Ipswich general manager

to offering a welcoming environment for all ages, ensuring Brothers remains a place where connections are made, memories are created, and the heart of the club continues to thrive,” Simonov said.

This latest upgrade adds to Brothers Leagues Club’s long history of growth and transformation. Officially established in 1974, the club opened a modern two-level clubhouse in September of that year, becoming the only licensed football club in the district at the time.

“Brothers Leagues Club has always been a place where members feel at home, and each stage of its evolution has been built with care and purpose,” Simonov said.

“The previous renovations laid a strong foundation, shaping the welcoming atmosphere that so many have come to love.

“Our latest transformation builds upon this legacy, enhancing the spaces in a way that respects the past while embracing the future. The club now feels more open, contemporary, and family-friendly, ensuring it remains a place where people can come together and enjoy meaningful experiences for years to come.”

Maintaining an inviting and contemporary

environment is crucial for Brothers Leagues Club, Simonov said.

“The comfort and overall experience of our guests remain a top priority, and by continually enhancing our spaces with modern design elements, we ensure our facilities reflect the high standards of our services,” he said.

“From the food to the staff to the atmosphere, every detail is considered to create a vibrant, welcoming space that aligns with our status as Ipswich’s premier community hub for sports and entertainment.’

According to Simonov, the response from members has been overwhelmingly positive, particularly among young families in Ipswich.

“It’s rewarding to see how the renovations have made our club a safe, engaging environment where families can spend quality time together,” he said.

“Our efforts to promote youth participation in sports, as well as our community-focused initiatives, have resonated strongly with patrons. Additionally, the increased seating capacity has enabled us to host even larger numbers, particularly in the restaurant, where we’ve seen a significant rise in patronage.”

Fighting diabetes

one kilo at a time

Blacktown Workers Lifestyle Group is continuing its battle against the deadly disease – and is getting the local community on board with it.

ONE IN FOUR Australians aged over 25 years has diabetes or pre-diabetes. The numbers are even more dire in western Sydney, particularly in Blacktown. Studies have shown that Blacktown residents who present to the emergency department are often diagnosed with type 2 diabetes or show precursors for the condition.

In a bid to dramatically reduce the community’s risk of diabetes and other lifestyle-related conditions, Blacktown Workers Lifestyle Group has, for the fourth year running, launched The 2kg Challenge on 22 January. It is one of several initiatives the group is involved in to combat the disease.

The 2kg Challenge, established in 2022 by Workers Lifestyle Group in collaboration with Western Sydney Diabetes, Western Sydney Primary Health Network (WSPHN), and pharmaceutical group Novo Nordisk, is an eight-week challenge that encourages members and the wider community to shed a couple of kilos to reduce their risk of diabetes by 30 per cent.

More than 230 people joined the program this year, including

CEO Morgan Stewart and Blacktown MP

Stephen Bali. To support participants in the eight-week weight loss program, the group offered lion dancing, salsa classes, healthy cooking demonstrations and access to an onsite dietitian.

“We’ve already lost 600 kilos collectively [since 2022], including about six from me. I’m on my fourth ‘lose two kilos’ cycle,” Stewart said, whose weight-loss strategy involves “watching what I put into my mouth. I’ve restarted a weights campaign, and I’ve also started walking and cycling”.

“We’re saying to people, don’t beat yourself up. If you can’t lose the first two kilos and only manage one, you’ve still achieved something,” he added.

“One kilo lost is better than sitting on the couch watching Netflix. Be pleased with what you’re doing because doing something is better than doing nothing.”

Fighting a bigger fight

The initiative is part of the broader Western Sydney Changing Diabetes program, to which the group has committed $500,000 over five years.

Participants track their progress at selfservice SiSU health stations located at Workers Blacktown and Workers Sports. These stations provide a free health check in under four minutes, measuring and tracking health indicators such as diabetes risk, heart age, and body composition. As of December 2024, over 8,100 health tests were carried out.

For Stewart, receiving anonymised data from these machines is a simple, but effective measure to track the progress of the group’s fight against diabetes.

“It’s all shits and giggles until you’ve got the data to support it,” Stewart said.

“We’re investing $100,000, but is it making a difference? Is it curbing the problem? Are people ignoring it? We don’t know what we don’t know.

We’ve already lost 600 kilos collectively.”

L-R: Prof Glen Maberly, CEO Morgan Stewart, WSD eEngagement and education manager Heloise Tolar, prevention manager Janine Dawson, and primary prevention officer Aruni Ratnayake.

Morgan Stewart, Blacktown Workers Lifestyle Group CEO

“One kilo lost is better than sitting on the couch watching Netflix.”

Morgan Stewart, Blacktown Workers Lifestyle Group CEO

But we’re trying to create an outcome.”

But it’s not just members and the community encouraged to participate in the 2kg Challenge; staff are too.

“The SiSU app has a premium version for $4.99 a month, and we cover the cost for any staff who want it, free of charge. The data is anonymised, and participation is voluntary. The 2kg Challenge is simply about registering and measuring your activity,” Stewart said.

The club has also begun offering free blood testing services, following a successful pilot.

“We bring in specialists and we cover the costs. We’re happy to do it because it provides an actual health metric you can’t hide from,” Stewart said.

“We previously ran it in the restaurant between service and got a few people. Then we put it in the foyer, and people just stopped and said, ‘Yeah, you can take my blood.’ I thought privacy would be a problem, but it wasn’t.”

With the club two years into its five-year diabetes roadmap, Stewart believes there’s still more that can be done.

“We’re two years into a five-year journey, and we’re not going anywhere,” he said.

“Late last year, Novo Nordisk won an award on our behalf at the Prime Awards for Outstanding Community Program in the pharmaceutical industry. It just keeps highlighting that there’s a problem, and it’s not going away.

“It has allowed us to have a range of conversations in the health space. I’ve been invited to join the executive committee of Western Sydney Diabetes – I think I’m the only non-health professional on that committee. For us, it’s important to establish long-term partnerships, especially those that directly benefit our community, particularly in health and wellbeing. We’re just seeing what happens next.”

Q&A / Maureen Horne

Q&A

For the last 25 years at Gosford RSL Club, Maureen Horne has been working behind the scenes, contributing to the smooth running of the club.

Maureen Horne

Executive Secretary

Gosford RSL

Maureen Horne has dedicated her role to supporting her colleagues with expertise and kindness, and ensuring members and guests have a great time.

What is your current role at Gosford RSL and what does day-to-day entail?

As Executive Secretary, I primarily support the CEO and the Board of Directors. One day, I can be taking the minutes at a Board meeting, making arrangements for directors and managers to attend a conference, or even a spot of filing. Another day, I could be proofing text for the club’s monthly magazine or liaising with other managers when an important event is coming up. Each day has a new set of challenges.

What was your first role at Gosford RSL, and what drew you to the club initially?

I was engaged as the club’s Executive Secretary. The role included providing administrative support to the club’s then-affiliate organisation, Gosford RSL Leisure Living (now Evergreen West Gosford). I previously worked at a smaller club, and I was keen for a bigger challenge and more variety.

In your 25 years, what have been the biggest changes you’ve seen that have been made to the club?

A focus on continuous improvement has resulted in a very high quality of offerings across the board. There has been a commitment to community engagement. In 2006, major renovations provided updated amenities for patrons. In March last year, we opened a fabulous new club, and the old club was demolished.

What’s a favourite memory you have working at the club?

I have a few but being present at the November 2007 Board meeting when directors first resolved to sponsor the Max Potential youth leadership program was memorable. I’m reminded of it annually when the directors unhesitatingly vote to support the program for another year.

What do you consider to be your greatest achievement at Gosford RSL? Apart from 25 years and being part of the team that presented the new club, it has been coordinating the club’s two youth leadership programs: Max Potential for 18 years and the Kokoda Youth Leadership Challenge for 15 years. They are both marvellous programs that have benefited not only hundreds of local young adults, but also the social fabric of the Gosford area.

How do you spend your time outside of work?

I love the theatre, socialising with friends, connecting with my overseas relatives, reading, and keeping active.

What advice would you give to Maureen starting out at Gosford RSL 25 years ago?

Always consider the patrons, put your hand up when opportunities arise, be flexible, keep a sense of humour, and go the extra mile.

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