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Special Events

Special Events

Ballina RSL also specializes in coordinating a number of our very own major annual special events …

Keep an eye on us throughout the year … from New Year’s Eve right through until the next Christmas Day … we’re always busily working on unique events such as the Ballina Bridal Expo … OR … we’re developing exciting programs for Australia Day, Easter or the Melbourne Cup.

Let us assure you … life is never dull or empty at the Ballina RSL … your cup will always be half full at the very least!

FOR MEMBERS AND GUESTS....


At our Degustation Dinner held 28 November 2014 we had the great honor and privilege of surprising our guests with International Celebrity Chef Clayton Donovan.



Clayton Donovan grew up on Gumbaynggirr & Bundjalung land on the Mid North Coast of NSW.

As a young man he worked in kitchens washing dishes in Nambucca Heads while performing in a band, skating and surfing. Clayton obtained his High School Certificate, and began studying for a law degree. He soon realised this was not his preferred career and began a commercial cooking course in Sydney.

From this, Clayton started an apprenticeship on board a private catamaran moored in Sydney Harbour preparing food for stars such as The Eurythmics and the LA Lakers. He began to develop his own style of cooking but wanted to learn more about using native ingredients in a restaurant environment. Knowing that head chef Kenneth Leung was integrating ingredients such as wattle seed, rosella and myrtles into Asian and European inspired dishes, he applied to work at The Watermark at Balmoral Beach.

After hours he learned additional skills in Italian, seafood and fine dining restaurants by working in different sections of their kitchens. Eventually Clayton was introduced to the secrets and gastronomic intricacies involved in creating and presenting dishes in hatted restaurants.

With his apprenticeship complete, Clayton moved to England where he took sous chef and head chef positions in restaurants and manor houses such as Fowey Hall. This introduced him to English game and new seafood to include in his culinary repertoire.

In 2008 Clayton returned to Nambucca Heads to open Jaaning tree.The restaurant combined Clayton’s international experience with his understanding of Australian native foods to produce a unique and contemporary cuisine with an Indigenous twist. He won the Australian Good Food Guide Chef hat four years in a row during that time. He is the only indigenous chef to have achieved that accolade.After over five years of trading he decided to evolve the business to include media work , long lunches, pop ups and education.

Clayton Donovan is now reaching a new level as writer and presenter of a series of ABC TV program which was  broadcasting on ABC on Saturdays at 5.50 pm.  These can be viewed on ABC iview at http://iview.abc.net.au/programs/wild-kitchen-with-clayton-donovan.

 
 
 
- See more at: http://www.jaaningtree.com.au/about/#sthash.GxOYeaWy.dpuf

As a young man he worked in kitchens washing dishes in Nambucca Heads while performing in a band, skating and surfing. Clayton obtained his High School Certificate, and began studying for a law degree. He soon realised this was not his preferred career and began a commercial cooking course in Sydney.

From this, Clayton started an apprenticeship on board a private catamaran moored in Sydney Harbour preparing food for stars such as The Eurythmics and the LA Lakers. He began to develop his own style of cooking but wanted to learn more about using native ingredients in a restaurant environment. Knowing that head chef Kenneth Leung was integrating ingredients such as wattle seed, rosella and myrtles into Asian and European inspired dishes, he applied to work at The Watermark at Balmoral Beach.

After hours he learned additional skills in Italian, seafood and fine dining restaurants by working in different sections of their kitchens. Eventually Clayton was introduced to the secrets and gastronomic intricacies involved in creating and presenting dishes in hatted restaurants.

With his apprenticeship complete, Clayton moved to England where he took sous chef and head chef positions in restaurants and manor houses such as Fowey Hall. This introduced him to English game and new seafood to include in his culinary repertoire.

In 2008 Clayton returned to Nambucca Heads to open Jaaning tree.The restaurant combined Clayton’s international experience with his understanding of Australian native foods to produce a unique and contemporary cuisine with an Indigenous twist. He won the Australian Good Food Guide Chef hat four years in a row during that time. He is the only indigenous chef to have achieved that accolade.After over five years of trading he decided to evolve the business to include media work , long lunches, pop ups and education.

Clayton Donovan is now reaching a new level as writer and presenter of a series of ABC TV program which was  broadcasting on ABC on Saturdays at 5.50 pm.  These can be viewed on ABC iview at http://iview.abc.net.au/programs/wild-kitchen-with-clayton-donovan.

 
 
 
- See more at: http://www.jaaningtree.com.au/about/#sthash.GxOYeaWy.dpuf

As a young man he worked in kitchens washing dishes in Nambucca Heads while performing in a band, skating and surfing. Clayton obtained his High School Certificate, and began studying for a law degree. He soon realised this was not his preferred career and began a commercial cooking course in Sydney.

From this, Clayton started an apprenticeship on board a private catamaran moored in Sydney Harbour preparing food for stars such as The Eurythmics and the LA Lakers. He began to develop his own style of cooking but wanted to learn more about using native ingredients in a restaurant environment. Knowing that head chef Kenneth Leung was integrating ingredients such as wattle seed, rosella and myrtles into Asian and European inspired dishes, he applied to work at The Watermark at Balmoral Beach.

After hours he learned additional skills in Italian, seafood and fine dining restaurants by working in different sections of their kitchens. Eventually Clayton was introduced to the secrets and gastronomic intricacies involved in creating and presenting dishes in hatted restaurants.

With his apprenticeship complete, Clayton moved to England where he took sous chef and head chef positions in restaurants and manor houses such as Fowey Hall. This introduced him to English game and new seafood to include in his culinary repertoire.

In 2008 Clayton returned to Nambucca Heads to open Jaaning tree.The restaurant combined Clayton’s international experience with his understanding of Australian native foods to produce a unique and contemporary cuisine with an Indigenous twist. He won the Australian Good Food Guide Chef hat four years in a row during that time. He is the only indigenous chef to have achieved that accolade.After over five years of trading he decided to evolve the business to include media work , long lunches, pop ups and education.

Clayton Donovan is now reaching a new level as writer and presenter of a series of ABC TV program which was  broadcasting on ABC on Saturdays at 5.50 pm.  These can be viewed on ABC iview at http://iview.abc.net.au/programs/wild-kitchen-with-clayton-donovan.

 
 
 
- See more at: http://www.jaaningtree.com.au/about/#sthash.GxOYeaWy.dpuf

As a young man he worked in kitchens washing dishes in Nambucca Heads while performing in a band, skating and surfing. Clayton obtained his High School Certificate, and began studying for a law degree. He soon realised this was not his preferred career and began a commercial cooking course in Sydney.

From this, Clayton started an apprenticeship on board a private catamaran moored in Sydney Harbour preparing food for stars such as The Eurythmics and the LA Lakers. He began to develop his own style of cooking but wanted to learn more about using native ingredients in a restaurant environment. Knowing that head chef Kenneth Leung was integrating ingredients such as wattle seed, rosella and myrtles into Asian and European inspired dishes, he applied to work at The Watermark at Balmoral Beach.

After hours he learned additional skills in Italian, seafood and fine dining restaurants by working in different sections of their kitchens. Eventually Clayton was introduced to the secrets and gastronomic intricacies involved in creating and presenting dishes in hatted restaurants.

With his apprenticeship complete, Clayton moved to England where he took sous chef and head chef positions in restaurants and manor houses such as Fowey Hall. This introduced him to English game and new seafood to include in his culinary repertoire.

In 2008 Clayton returned to Nambucca Heads to open Jaaning tree.The restaurant combined Clayton’s international experience with his understanding of Australian native foods to produce a unique and contemporary cuisine with an Indigenous twist. He won the Australian Good Food Guide Chef hat four years in a row during that time. He is the only indigenous chef to have achieved that accolade.After over five years of trading he decided to evolve the business to include media work , long lunches, pop ups and education.

Clayton Donovan is now reaching a new level as writer and presenter of a series of ABC TV program which was  broadcasting on ABC on Saturdays at 5.50 pm.  These can be viewed on ABC iview at http://iview.abc.net.au/programs/wild-kitchen-with-clayton-donovan.

 
 
 
- See more at: http://www.jaaningtree.com.au/about/#sthash.GxOYeaWy.dpuf

"My background was what started me cooking…  Walks with my Aunties and grandmothers, tasting what we found in the bush or along the coastline. I started cooking here in rural NSW and then moved to Sydney to do my apprenticeship at the Watermark at Balmoral with Kenneth Leung. From there I cooked all over Sydney, often working in 2 or 3 places at once to get the experience I needed.  In 2000 I moved to theUK and worked in kitchens in Cornwall, setting up restaurants and working in hotels along the coast.  On our return to Australia we found a restaurant of our own where I could use the knowledge from my cultural background and from my travels to produce cuisine that reflects my heritage."

In 2008 Clayton opened restaurant Jaaning Tree in Nambucca Heads. He is renowed for unique Contemporary Cuisine with an Indigenous twist.
He won the Australian Good Food Guide Chef hat four years in a row.

Clayton is now also a writer and presenter of ABC's program Wild Kitchen.


A sensational night was had by all and a massive THANK YOU  and appreciation to Clayton and our Team of awesome chefs who put on fantastic food and a fantastic night!

As a young man he worked in kitchens washing dishes in Nambucca Heads while performing in a band, skating and surfing. Clayton obtained his High School Certificate, and began studying for a law degree. He soon realised this was not his preferred career and began a commercial cooking course in Sydney.

From this, Clayton started an apprenticeship on board a private catamaran moored in Sydney Harbour preparing food for stars such as The Eurythmics and the LA Lakers. He began to develop his own style of cooking but wanted to learn more about using native ingredients in a restaurant environment. Knowing that head chef Kenneth Leung was integrating ingredients such as wattle seed, rosella and myrtles into Asian and European inspired dishes, he applied to work at The Watermark at Balmoral Beach.

After hours he learned additional skills in Italian, seafood and fine dining restaurants by working in different sections of their kitchens. Eventually Clayton was introduced to the secrets and gastronomic intricacies involved in creating and presenting dishes in hatted restaurants.

With his apprenticeship complete, Clayton moved to England where he took sous chef and head chef positions in restaurants and manor houses such as Fowey Hall. This introduced him to English game and new seafood to include in his culinary repertoire.

In 2008 Clayton returned to Nambucca Heads to open Jaaning tree.The restaurant combined Clayton’s international experience with his understanding of Australian native foods to produce a unique and contemporary cuisine with an Indigenous twist. He won the Australian Good Food Guide Chef hat four years in a row during that time. He is the only indigenous chef to have achieved that accolade.After over five years of trading he decided to evolve the business to include media work , long lunches, pop ups and education.

Clayton Donovan is now reaching a new level as writer and presenter of a series of ABC TV program which was  broadcasting on ABC on Saturdays at 5.50 pm.  These can be viewed on ABC iview at http://iview.abc.net.au/programs/wild-kitchen-with-clayton-donovan.

 
 
 
- See more at: http://www.jaaningtree.com.au/about/#sthash.GxOYeaWy.dpuf

 

Clayton Donovan grew up on Gumbaynggirr and Bundjalung land on the mid north coast of New South Wales. He started learning about native produce when he was four years old out walking with his Aunties and grandmothers, taking what they found in the bush or along the coastline and cooking it up at their homes. - See more at: http://www.jaaningtree.com.au/about/#sthash.9EGEC8ww.dpuf

Clayton Donovan grew up on Gumbaynggirr and Bundjalung land on the mid north coast of New South Wales. He started learning about native produce when he was four years old out walking with his Aunties and grandmothers, taking what they found in the bush or along the coastline and cooking it up at their homes. - See more at: http://www.jaaningtree.com.au/about/#sthash.9EGEC8ww.dpuf

Clayton Donovan grew up on Gumbaynggirr and Bundjalung land on the mid north coast of New South Wales. He started learning about native produce when he was four years old out walking with his Aunties and grandmothers, taking what they found in the bush or along the coastline and cooking it up at their homes. - See more at: http://www.jaaningtree.com.au/about/#sthash.9EGEC8ww.dpuf

Clayton Donovan grew up on Gumbaynggirr and Bundjalung land on the mid north coast of New South Wales. He started learning about native produce when he was four years old out walking with his Aunties and grandmothers, taking what they found in the bush or along the coastline and cooking it up at their homes. - See more at: http://www.jaaningtree.com.au/about/#sthash.9EGEC8ww.dpuf

Clayton Donovan grew up on Gumbaynggirr and Bundjalung land on the mid north coast of New South Wales. He started learning about native produce when he was four years old out walking with his Aunties and grandmothers, taking what they found in the bush or along the coastline and cooking it up at their homes. - See more at: http://www.jaaningtree.com.au/about/#sthash.9EGEC8ww.dpuf

 

CHAMPIONS GAME ZONE

From December 19th 2014 to January 15th 2015 we will be having a Games Room on the 1st floor of the Club. There will be Pin Ball Machines, Video Games, Juke Box, Bean Bags and Lounges and a Large TV Screen with Movies on Hard Drive.
Ask Members Services or one of our friendly Staff for more details.




Our Members Celebrate

 

 

 

 

 

 

 

 

 

 

 

Max and Leona Heynatz have been Members of the Ballina RSL Club since 1976. Max and Leona were married in July 1952 and went to the original Cloudland in Brisbane whilst on their honeymoon.

This sweetheart photo was taken on September 6th at the Paul Hayman's Not Strictly Ballroom - The story of Cloudland show, here at the Club. It is exactly how  sweetheart photos were taken back in their day.

The night bought back wonderful memories of 1952.

 

 

 Social Dance

* Days may change occasionally

  • $5 per person (Except the Strauss Ball)
  • All levels of dancers welcome
  • Doors open 7pm, Starts 7.30pm

November dates for Social Dancing:

  • Wednesday 5th November, First floor Room  5
  • Wednesday 12th November, First Floor Room 5
  • Wednesday 19th November, First Floor Room 5
  • Wednesday 26th November, First Floor Room 5
  • Strauss Ball (Dinner/Dance entry fees apply)

Enquiries to Jim Fairfull: 0410 664 611

EUCHRE

If you enjoy a game of Euchre join the weekly Euchre Competition at Ballina RSL Club every Tuesday night from 7pm.

For further information please contact Rhonda Sparre on
6686 5566.