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Special Events

Special Events

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

  Social Dance

* Days may change occasionally

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

 

Dates for Social Dancing:

  • Wednesday

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.