THE AMERICAN CLUB SYDNEY WINS PRESTIGIOUS AWARD FOR BEST CLUB DEVELOPMENT

After a total transformation, by global award winning interior designers, Peckvonhartel, The American Club Sydney has won the prestigious Best Club Development in the ClubsNSW Awards. With its Macquarie street location boasting unrivaled panoramic Sydney Harbour and Botanical Garden views, The American Club remains an exclusive private "members only" club with a contemporary twist. Having graced Sydney's social scene since 1947, The American Club has evolved into a modern contemporary space with a range of facilities satisfying the changing lifestyles and demands of our members - entrepreneurs, innovators, professionals and the new generation of young business leaders shaping the future of Sydney. Peckvonhartel's core design challenge was to meet the needs of The American Club within the new compact floor plan. This was achieved through smart design; incorporating a series of acoustic operable walls and mobile furniture solutions. Although the project was not submitted for certification under the Green Star program, a "best practice" approach was adopted throughout design and construction of the American Club as multiple members of the Peckvonhartel team are Accredited Green Star Professionals. Upon entrance to the club, patrons are drawn to the stunning white onyx counter that is backlit accentuating the marbled detail; once in the space, patrons are greeted with the breathtaking district views showcasing our stunning Sydney Habrourside; visible through floor to ceiling glass facade. The surrounding backdrop of this space is made up of a walnut timber paneling that wraps around the reception hub and exposes an exclusive wine wall, which backs on to the main lounge area. The lounge and dining areas are defined by the walls that take on subtle metallic tones, also referenced in the carpet tile. The selection of furniture ranges from fine dining to casual lounge seating; the walnut stain applied to the chairs and tables is complemented by the timber p

WESTERN SYDNEY CLUBS CLEAN UP AT CLUBSNSW AWARDS FOR EXCELLENCE 2011

Three western Sydney clubs took out three different awards at the 2011 ClubsNSW Awards For Excellence dinner last night. Rooty Hill RSL won for Best Club Development in a large club, after successfully undergoing a major redevelopment program investing in core and new business models. This resulted in a major turnaround for the Club. The Club transformed itself in to an entertainment venue, adding new facilities such as a major health and fitness venue ONE55 and a new sports bar. It also saw the refit and rebranding of the hotel to a 4.5 star Novotel, a redesigned and refurbished cook-to-order dining area, Zest Wok N Grill and also a new party room that can host two functions simultaneously. The most innovative change was a tri-generational on-site power plant called Tri-Gen that was designed to efficiently power the new AMF Bowling and M9 Laser Skirmish centre. The Club worked closely with Integral Energy in developing an environmentally friendly tri-generation power plant, a first for any venue in Australia. St Marys Rugby League Club won the Best ClubKeno award for a large club for improving Keno set up areas, continuous improvement and a commitment to staff training. Parramatta RSL won the Outstanding Financial Management award in the medium club category for maximizing efficiency in utalising resources and obtaining a higher profitability. The Club’s board turned around its failing business model in three years after amalgamating with Castle Hill RSL in 2008. By reducing production costs, rebranding and streamlining finance and operations to reflect the Castle Hill RSL Club business model, they achieved a high level of efficiency. ClubsNSW CEO Anthony Ball congratulated the three clubs, saying they were leaders amongst the club industry.

DEE WHY RSL WINS CLUB OF THE YEAR AT CLUBSNSW AWARDS FOR EXCELLENCE 2011

Dee Why RSL is in celebration mode after winning the biggest honor in an industry awards ceremony last night, two years in a row. The RSL won Club of the Year at the ClubsNSW Awards for Excellence in 2010 and overnight has claimed it again for its overall consistent results across the Club. The Club also picked up the Best Club Gaming Venue award for a large club in part thanks to their decision to introduce daily reporting on compliance within the gaming room and a 4 fold increase in their gaming supervisors. The Club has a War Memorial, four food outlets, a functions outlet, six bars, various entertainment including a 24-lane Ten Pin Bowling centre and Lawn Bowls Club with facilities. It also has a function and conference facilities, a car wash and child care centre. Intra-clubs include those interested in swimming, fishing, golf, photography, squash, baseball, tennis, cricket, toastmasters and ballroom dancing, catering for a wide range of tastes and hobbies. Judges were also impressed with the level of community support and partnerships the Clubs holds. Long after the judges made their decision who to award Club of The Year, Dee Why RSL only last week gave the largest single donation by a club ever of $120,000 to local charity Cerebral Palsy Alliance in a 2UE radio-thon. DYRSL CEO Grant Easterby called the radio station, pledging the generous amount on behalf of club members and Board of Directors to rebuild the burnt-down centre and its essential facilities for clients and their families. ClubsNSW CEO Anthony Ball congratulated Dee Why RSL and its passionate, dedicated and forward thinking staff.

ELANORA COUNTRY WINS CLUBSNSW CHEFS TABLE 2011

Elanora Country Club is in celebration mode after winning a prestigious chef competition for the second time. Club Executive Chef Christopher Devine and Sous Chef Paul Sanders received the 2011 ClubsNSW Chef’s Table award at the annual Awards for Excellence gala Thursday, 26 May. The club scored the Best Entrée and overall winner, adding to their silver and gold awards won over the past five years of the seven-year competition. The pair out-mastered 11 other teams working in ClubsNSW’s 1400 clubs, serving up a three- course meal with local produce. For the first time in the competition, mushrooms were a compulsory ingredient with the chefs serving it up in the form of Sauté Swiss Brown and Button Mushrooms in the main course. ClubsNSW CEO Anthony Ball congratulated Mr Devine, Mr Sanders and the club for their impressive work to score the top gong. ‘’Elanora Country Club is not a big club but they still managed to win this state chef award twice-the food and service is second to none,’’ he said. ‘’Over the past 15 years clubs have branched out from the humble bistro and are now catering for fine diners but still delivering reasonable prices. ‘’Elanora Country Club is a testament that the 1400 NSW registered clubs are raising the bar when it comes to dining.’’ Mr Devine and Mr Sanders will now spend the next few months preparing to represent NSW in the National Chefs Table Awards. The winner will be announced at the ClubsNSW Conference Dinner held at the Gold Coast on October 10. Elanora Country Club’s winning three-course menu: Terrine of Ocean Trout and Balmain Bug Tails on a Shaved Fennel Salad with a Pernod, Champagne and Saffron Vinaigrette. Veal Zurichoise served on an Onion and Bacon Roesti with Sauté Swiss Brown and Button Mushrooms, Freshly Shelled Peas and a Cepe Cream Sauce. Granny Smith Apple Parfait topped with Apple Granita served with Honeycomb Tuiles, Bitter Chocolate, Milk Ice Cream and Champagne Foam.

NEW EVENTS MANAGER @ PANTHERS

The Meetings & Events team at Penrith Panthers continues to expand with the appointment of a new Event Manager. Katie Puglisi brings a wealth of knowledge in business events to Panthers, having worked at the professional conference organiser arinex for almost six years. During this time, Katie gained extensive experience in a variety of aspects, from coordinating conferences, speakers and venues to managing unique incentive programs, conference tours and social events on a national level. Her sound understanding of what is required from a regional venue such as Penrith Panthers adds greatly to the team. Head of Sales & Marketing – Events & Venues, Lindy Andrews, is particularly proud of the Meetings & Events team and pleased with the pool of knowledge that clients can tap into. ‘With esteemed clients including the Coles Group, NAB and the Department of Environment, Climate Change and Water using our services, we need to be on top of our game. ‘Our focus is to bring business events to this fantastic destination, and of course we need some clever and experienced people to build key relationships. We particularly looked for local talent who are passionate about the region,’ said Andrews. The team’s event skills have been further comfirmed by the industry when Meetings & Events Executive Kristy-Lee Bainbridge became a finalist in the highly-contested 2010 Meetings & Events Australia (MEA) Awards as Young MEA Future Leader. With 11 venues across 80 hectares and a plentitude of nearby attractions, Penrith Panthers offers a variety to business events and conferences that none of the metropolitan hotels and meeting spaces can compete with. ‘The events business at Panthers has grown enormously since the refurbishment and reopening in 2009. We now host 120 events a month, and pride ourselves on the quality of delivery of each of these events – regardless of the size or style of event,’ added Andrews. Terryn Gaudry from Lion Nathan National Food

PENRITH PANTHERS EVENTS CENTRE COOKS UP A STORM

Following its enormous refurbishment, the Events Centre at Penrith Panthers continues to raise its profile with the appointment of Executive Chef Jean Philippe Secondis. Secondis commenced his career in well-known hotels, including Royal Palm Mauritius, Oberoi Resorts and Jumeirah Dubai. He recently held the position of Kitchen Operations Manager at the prestigious Sydney Convention and Exhibition Centre, before heading up the kitchen team at Panthers. The Penrith Events Centre clearly demonstrates that 5 star cuisine is crucial to the success of a venue. A new menu compendium, comprising of fresh, healthy and innovative catering concepts, is currently being finalised and will be launched in early 2011. General Manager John McLean, who has worked with Secondis for 15 years in various roles, says that his new team is working seamlessly to deliver culinary excellence. “We bring expertise from all different angles, yet we share a belief in the creation of inspiring cuisine,” he says. The venue is convinced their ‘wholesome food’ philosophy is a major point in attracting business events. Falling into the ‘registered clubs’ category, the Penrith Events Centre is working hard to ensure their clients are aware of the venue’s high standards and don’t underestimate its capabilities. “We are endeavouring to take full advantage of local suppliers to minimise transport emissions and pre-packaged food,” says McLean. For McLean’s team service delivery is just as important as the quality and presentation of the produce itself. He ensures that the catering staff at the venue are all professionally trained and have a shared understanding of the venue’s values of providing a first-class experience. “Being a leader in the industry means that we have to do more than just meet expectations – we continuously exceed them by going the extra mile, and this is why our clients keep coming back.” view this Youtube video for more info.

CLUBS AUSTRALIA NATIONAL CHEF’S TABLE 2010

Queensland Cricketers’ Club was announced the gold winner at the Clubs Australia National Chef’s Table 2010 awards evening in Melbourne recently. The National Chef’s Table provides an opportunity for club members and the general public to recognise clubs as great dining destinations and recognize the skills of the 10,000 chefs working across the Australian club industry. The national awards gala dinner was hosted at Crown Casino where ClubsAustralia President, Peter Newell OAM, presented the four national awards. Chefs Bernard Sadler and Fraser Hill from Queensland Cricketers’ Club won the 2010 gold award. Michael Demagistris and Trevor Perkins from Victoria’s Sorrento Golf Club won the silver award. The ‘’Food and Wine Matching Award’’ went to Mickael Renou and Tony Cartledge from The Mawson Club in ACT. The ‘’Table Setup and Dining Room Service Award’’ went to NSW’s Tweed Heads Bowls Club, with chefs Jonathan Aussieker and Dylan Osmand accepting the award. The four clubs previously won gold in their respective state competitions, making them eligible contenders for the national gold award. ClubsAustralia Executive Director, Anthony Ball, congratulated the four clubs on their national awards. He said they are proof registered Clubs are investing more into staff, services and members. "No longer do people have to venture out to the city for a fine dining experience," he said. "Members can go to their local club and be impressed at their high level of attention towards food, beverage selections and friendly service. Better yet, these clubs have used local produce in their menu and wine selections, supporting and promoting their farming and wine communities."

THE MAWSON CLUB WINS NATIONAL CLUB INDUSTRY AWARD

The Mawson Club was announced the winner of the ‘’2010 Food & Wine Matching Award’’ at the Clubs Australia National Chef’s Table 2010 in Melbourne recently. The National Chef’s Table provides an opportunity for club members and the general public to recognise clubs as great dining destinations. It also recognises the skills of the 10,000 chefs working across the Australian club industry. The Mawson Club chefs Mickael Renou and Tony Cartledge were presented the award at the national gala dinner at Crown Casino, flanked by the club’s General Manager Andrew Izatt and Chairman Max Mercer. It was the fourth time The Mawson Club entered in the ACT state competition, but this year winning the state gold award for the first time made them eligible contenders for the national gold award. Mr Izatt, said he was extremely proud of the win even saying the club is very focused on food and beverage and service to its 41,000 members, mainly females aged 25 to 40. "We decided on the menu as a team,’’ he said. "Then we had to try it- it was a huge amount of fun, all in the name in research. We wanted a local representation in the menu so I selected a local wine, a 2008 Collector MTR Shiraz from the Canberra District to accompany the main course." ClubsAustralia Executive Director, Anthony Ball, congratulated The Mawson Club and said their achievements is proof that registered Clubs are investing more into staff, services and members. "People no longer have to look to the city for a fine dining experience; they can go to their local club to be impressed and have a great night out," he said. "I’m really pleased The Mawson Club have won this category because they have used local produce in their menu and wine selections, supporting and promoting their farming and wine communities."

TWEED HEADS BOWLS CLUBS WINS NATIONAL CLUB AWARD

Tweed Heads Bowls Club has won the "2010 Table Setup & Dining Room Service Award" at the Clubs Australia National Chef’s Table 2010 announced in Melbourne recently. The National Chef’s Table provides an opportunity for club members and the general public to recognise clubs as great dining destinations. It also recognises the skills of the 10,000 chefs working across the Australian club industry. Tweed Heads Bowls Club chefs, Jonathan Aussiker and Dylan Osmond, accepted the award at the national gala dinner at Crown Casino. They were flanked by Club Chairman, Peter Howell and Executive Chef, Brad Whittaker. The club won gold in the NSW state competition, which was open to ClubsNSW’s 1400 registered clubs, defeating 5000 NSW club chefs. This made the club eligible contenders for the national gold award. The 2010 national gold winner went to Queensland, with the national silver award going to Victoria and the national "Food and Wine Matching Award" going to the ACT. Tweed Head Bowls Club General Manager, Ross Bailey, said after nine years of state bronze or silver awards, this was the club’s year, showing their simple but elegant service at its a la carte restaurant, The Blue Room. "We lifted the standard this year and the judges were very impressed with our friendly service and how nicely the set up looked," he said. "I think that the fact that the room has nice ambiance and that the tables were simply set up with fresh flowers, and our very good cutlery and glassware that made the difference. Also our menu concentrated on combining flavours this year and in a first for the club, the chefs learnt food presentation skills from their onsite bakers and butchers for the competition." ClubsAustralia Executive Director, Anthony Ball, congratulated Tweed Heads Bowls Club and staff at The Blue Room on their state and national awards, saying they are proof that registered Clubs are investing more into staff, services and members. "People no longer have to look to the city

2010 NSW CHEFS TABLE WINNERS

Best Clubs would like to congratulate the winning teams in the 2010 NSW Chef's Table Competition: GOLD WINNER David Carolan & Jonathan Aussieker - Tweed Heads Bowls Club SILVER WINNER Andrew Dunn & Peter Edwards - City Tattersalls Club BRONZE WINNER Justin Savine & Daniel Johnson - Western Suburbs Leagues (Newcastle) Club David Carolan & Jonathan Aussieker from Tweed Heads Bowls Club will now go on to represent New South Wales in the 3rd Annual National Chef's Table Competition. An outstanding effort was put into the preparation of the submissions. Both metropolitan and regional clubs were in the finals, including teams from: •Campbelltown Catholic Club •Canterbury League Club •City Tattersalls Club (Team 1) •Commercial Club (Albury) •Elanora Country Club •Mittagong RSL Club •Mooney Mooney Club on the Hawkesbury •The Epping Club

TWEED CLUB CHEFS BEST IN NSW

The Tweed’s growing reputation for culinary excellence has been confirmed with two chefs from the Tweed Heads Bowls Club jointly winning the title as the state’s best at a gala ceremony Friday evening in Sydney. David Carolan and Jonathan Aussieker impressed the judges of the Chefs Table Award with their 3 course menu which relied heavily on fresh local seafood combined with a touch of Asian flair reflecting the area’s growing multicultural status. The win is the first time a chef pairing from the Tweed has won the award although Tweed Heads Bowls Club did win the bronze medal in 2007. More than 5,000 chefs working in NSW clubs are eligible to win the Chefs Table Award. The competition requires chefs work together to prepare a 3-course meal for 20 guests without spending more than $20 on each person. Claiming the silver award were Andrew Dunn and Peter Edwards of City Tattersalls Club. The Bronze award went to the Wests Leagues Club in Newcastle and their chef pairing of Justin Savine and Daniel Johnson. ClubsNSW CEO David Costello said the win came as little surprise to him given the reputation of the Club’s The Blue Room restaurant. David Carolan and Jonathan Aussieker will now represent NSW at the National Chefs Table competition final being staged in October this year. Tweed Heads Bowls Club’s 3 course meal Fresh local snapper marinated in chermoula and oven-baked, served on a warm kipfler potato and rocket salad, finished with fresh aromatic herbs Grilled quail with Ras el Hanout, served with preserved lemon cous cous and harissa, Slow-cooked pork belly with infused Asian flavours, served on a bundle of bok choy, Oven roasted lamb backstrap served on a sweet pumpkin puree, with oyster mushrooms and a cabernet jus A wicked passionfruit tartlet is matched with a classic opera cake and garnished with a glass biscuit and a double cream quenelle

THANK THE CLUBS FOR MUSIC

Why don’t we have more entertainment in restaurants or venues, we hear this complaint regularly at de Groots Media. Maybe not since since Dimitris’s Five Doors closed many years ago.Pubs have the reputation for having some good entertainment but nothing like the Clubs and they cater for ALL ages. If you want to see good entertainment, look no further than the CLUBS. Campbelltown Catholic Club’s decision to build a $16m entertainment centre has helped secure it duel wins for best Club Entertainment and best Club Function Venue at the ClubsNSW Awards for Excellence.The past year has proven a record for club entertainment with NSW clubs putting on more than 75,000 live shows. The construction of the 1,200 seat capacity CUBE at Campbelltown Catholic Club has allowed big name acts such as Sneaky Sound System, The Living End and Natalie Bassingwaighte to perform in Sydney’s south west. MOUNTIES in nearby Fairfield Liverpool has also dramatically upped its focus on entertainment and in particular live entertainment. The club last year spent $1.6m on entertainment, with 90% going on live entertainment. The focus on entertainment is particularly strong in regional areas with MITTAGONG RSL spending $100,000 upgrading its auditorium with the latest lighting and sound technology so they can feature bigger name acts. Coffs Ex-Services Club has increased attendance at shows by 25% by focusing on lifting the quality of entertainment acts and introducing bi-monthly candlelight dinner show packages. Small clubs are also increasing their live music budgets. Cardiff RSL has increased its budget by 60% this year, resulting in a large increase in club numbers. CLUB OLD BAR on the far north coast last year spent $3million upgrading their auditorium, installing a state of the art stage and sound system so they could attract larger, more high quality acts for their younger members. ClubsNSW CEO David Costello said the NSW club industry has long be

2010 AWARDS FOR EXCELLENCE- who are the BEST CLUBS

At a gala dinner at the Sydney Convention and Exhibition Centre on Friday night, DEE WHY RSL won awards for Outstanding Human Resource Management, Outstanding Club Governance & Innovation, Best Club Gaming Venue and of course Large Club of the Year. Dee Why RSL has won the Large Club of the Year award for the second time in three years, and in the process confirmed Sydney’s Clubland has moved from its western suburbs heartland to the sand and surf of the northern beaches. The ARMIDALE BOWLING CLUB has earned a place in club history, winning back to back the title of Small Club of the Year, at the ClubsNSW Awards for Excellence Friday evening. It’s the third time the Club has taken out the Industry’s top award, having won the same award in 2005. Armidale was the biggest winner of the night, walking away with 6 awards, easily outperforming some of the State’s biggest clubs BINGARA RETURNED SERVICEMANS CLUB showed true spirit winning the Spriit of the Bush Award. Half way between Sydney and Brisbane, located on the Gwydir River in the stunning New England region lays the true spirit of the bush. The Club has beaten out more than 300 small regional clubs, and in the process won $5,000 for their nominated local charity. CLUB OLD BARtook out the hugely important award for best Club Entertainment, with the Club’s decision to upgrade its 450 seat auditorium winning over both members and the award judging panel. COFFS EX-SERVICES CLUBwon 3 of the club industry’s most prestigious awards Demonstrating just how far it has progressed in recent years, the Club was rewarded for an outstanding 2009 with wins for Outstanding Financial Management, best Club Restaurant and best Club Keno.

REVESBY WORKERS MOONEY MOONEY CLUB CHEFS TABLE

Revesby Workers’ Club is thrilled to announce their talented chefs, Michael Armstrong and Peter Clark from the Mooney Mooney Club have been selected as one of only twelve pairs to reach the final of the ClubsNSW ‘Chef’s Table 2010’ culinary competition. The ‘Chef’s Table 2010 – awarding culinary innovation’ competition was created by ClubsNSW to award and recognise the many talented and creative chefs and cooks within clubs in New South Wales. Now in its sixth year, this popular competition is open to teams of 2 cooks of any level, working for the same club, who together can create the most innovative three course menu within a specified budget. After previous successful Finals Events, the teams will once again be judged on the execution of their menu; including preparation of the dishes, taste, presentation and keeping within the budget guidelines. Their menu will be created for a minimum of 20 guests, which will include a team of 3 judges and will be hosted at Mooney Mooney. Winners of the overall competition will be announced at the ClubsNSW Awards of Excellence presentation and dinner in Sydney in May 2010. Mooney Mooney Club is a major success story with its food second to none, it has been receiving amazing reviews about the quality, taste and service, if you haven’t visited it should definitely go on your list of things to do. “We are so proud of our chefs for getting this far” says Monique Fors, Mooney Mooney Club Manager. “I would like to wish them the best of luck in the next phase of this great challenge”. RWC is very proud of Michael and Peter’s efforts in reaching the finals. Let it be noted that this is the first time the Mooney Mooney Chefs have entered this competition, last year our Revesby Workers’ chefs had made the finals. We look forward to welcoming you at Mooney Mooney, so you can experience first-hand their high level of culinary skills and see why RWC is the best place in town for your next meal or event.

EPPING CLUB INDUCTED TO NSW TOURISM HALL OF FAME

After having been recognised for the last three years as the "Best Registered Club in NSW", The Epping Club has now been inducted into the very prestigious Hall of Fame within the NSW Tourism Awards. This award has seen the club recognised for its outstanding achievements and is only presented to winners who have won the same category for three years in succession. The Epping Club offers a range of experiences that focus on business tourism, special events and hospitality. Club President David Taylor accepted the award and said “we feel honoured to have won this prestigious award but at the same time believe it is recognition for all the planning, promoting and customer service efforts we have prepared for as we have remained innovative and competitive within the NSW Club Market”.

THE BEST IN CLUB ENTERTAINMENT ON THIS SITE SOON!

de Groots Best Clubs is proud to announce that you will soon be able to find out about all the fantastic entertainment on offer in some of the best clubs around Australia. Both the young and young at heart are experiencing an audience with some of the most loved names in showbiz from the yesteryear and today. www.bestclubs.com.au will soon be the easiest place to find all the latest on live bands, comedians, crooners, magicians and much much more! Many of our clubs also offer pre-show dining specials, making your evening a complete night out!

CLUBS NSW ANNOUNCE 2010 CHEF'S TABLE FINALISTS

A new list of top 12 finalists has been announced for the culinary competition, ‘Chef’s Table 2010 – awarding culinary innovation’. Unfortunately, due to unforseeen circumstances, Club Saphire Merimbula has had to pull out of the competition, giving the Epping Club the opportunity to compete as one of the 12 finalist teams. Chefs Table is created by ClubsNSW to award and recognise the many talented and creative chefs and cooks within clubs in New South Wales. The new list announced Monday 8 February is: FINALISTS Campbelltown Catholic Club - Cain Nightingale & Darren Neate / Canterbury League Club - Girolamo Battiato & Alex Wong / City Tattersalls Club (Team 1) - Kellie-Ann Travers & Elizabeth O'Brien / City Tattersalls Club (Team 2) - Andrew Dunn & Peter Edwards / Club Sapphire Tura - Stuart Walsh & Michael Pope / Commercial Club (Albury) - Ben Thornton & Mick Bath / Elanora Country Club - Paul Sanders & Christopher Devine / Mittagong RSL Club - Roland Nestler & Bradley Stokes / Mooney Mooney Club on the Hawkesbury - Michael Armstrong & Peter Clark / The Epping Club - Gina Lee & Amy Yelland / Tweed Heads Bowls Club - David Carolan & Jonathan Aussieker / Western Suburbs Leagues Club - Newcastle - Ben Collins & Matthew Houlison / The finals for Chef’s Table will take place on-site at each of the finalist clubs listed above between Monday, 8 February and Wednesday, 31 March 2010. Winners of the NSW Chef’s Table will be announced at the Awards for Excellence presentation and dinner on Friday, 4 June 2010. Tickets for the Awards for Excellence will be on sale from April 2010. EDITOR: Clubs NSW January 2010.