Ballina RSL Bowling Club

....for fantastic food at family prices!

Rinks Chef, Jason Stephens, serves up a delicious feast every Friday & Saturday evening from 6pm.

Main Menu Selections can include:
• Pork Fillets with apricots & spinach, served with spicy plum sauce & poached apple, $17.50
• Chicken with bacon, mushrooms & camembert on spinach with tarragon sauce, $16.50
• Atlantic Salmon with tempura prawns, caramelised limes & bernaise sauce, $19.00
• Scotch Fillet with sundried tomato, basil & fetta crust with parmesan twists, $20.50
• Crumbed Rack of Lamb with potato chips, asparagus & oven roasted tomatoes, $19.50

Rinks offers the complete dining experience in a quiet, relaxed atmosphere with fine entertainment. It’s been Ballina’s best kept secret for far too long!

Book your table by phoning the Ballina RSL Bowling Club on 6686 6888.

Our fabulous new Chef, Jason Stephens, began with us back in November, making the seachange tobeautiful Ballina Shire with his young family. “The beaches are fabulous and we look forward to raising our family in this environment”, he says.

Previously based in Melbourne, Jason worked for Australian Commercial Catering. Prior to that he ran his own restaurant in Melbourne and worked for the Armidale Ex-Services Club. He was also contracted to the airlines early in his career.

“It’s great to be working in a club restaurant with such a friendly and relaxed atmosphere. I prefer working in smaller establishments as I get to know my patrons more easily. It’s great to know that people are enjoying their visits to the Ballina RSL Bowling Club”said Jason.

Be sure to pop in and say hello to Jason if you haven’t met him yet.
Here's a sample of one of his special recipes:

Garlic Prawns with Mushroom & Bacon

6x Green Prawns (shelled)
100ml thickened cream
20gm diced bacon
20gm sliced mushrooms
10gm diced onion
5gm minced garlic
5ml lemon juice
Seasoning to taste
Sliced spring onions to garnish

Method:
1) Fry prawns, garlic, bacon, mushrooms, & onions
2) When coloured add cream & lemon juice & reduce to sauce consistency.
3) Season with salt &pepper, add sliced spring onions and toss.
4) Serve on saffron rice.

The RSL Bowling Club has been progressing well – all thanks to the recent, significant increase in patronage. And we would actually like to extend a warm thank you to all of those members, guests and visitors who have been joining us a little more often … especially on Friday and Saturday evenings.

Our RSL Bowling Club special events have also been enjoying much support. 145 people attended our fabulous Christmas in July event held on 16 July – both the Rinks Chrissy fare and smooth tunes of band ‘Check 2’ proved quite a hit! If that wasn’t enough, the ‘Canal Capers’ Karaoke Night drew in another fantastic crowd of 148 people. From all reports, ‘it was just great to see the place packed and everyone enjoying themselves’. Cuisine on offer for this occasion ranged from Char-Grilled Prawns and Tasmanian Scallops to Lamb Racks and Satay Beef Kebabs.

So, if you’re feeling hungry and would also like to make some new friends or sample some of our unique club events, why not give us a call on 6686 6888 and make your booking today. We would truly love to welcome you. Upcoming special events on the RSL Bowling Club September Calendar include the ‘Bowlo Bash’ Karaoke Night on 24 September from 6.30pm and the Westpac Rescue Helicopter Charity Evening on 18 September from 4pm – families and all community visitors are welcome. We look forward to seeing you soon. If members would like to make suggestions as to the types of events you’d like to see at your club, please contact the RSL Bowling Club’s Men’s Bowling Club Vice-President Kevin Hapgood.

Char-grilled Tasmanian Scallops with Thai Red Curry Sauce
Ingredients:
Tasmanian Scallops (12)
Olive Oil (50 ml)
Coriander (1/2 bunch)
Thai Red Curry Paste (1 table spoon)
1 Onion
Garlic (1 tea spoon)
Tumeric (1/2 tea spoon)
Brown Sugar (1 table spoon)
Coconut Cream (1 tin)
Salt & Pepper (to taste)
Tomato Paste (1/2 cup)

Method:
Scallops: Marinate scallops in olive oil with some of the coriander and salt & pepper.
Sauce: Finely dice the onion sweat off, add garlic, tumeric, curry paste, coriander, brown sugar and coconut cream with tomato paste.
Stir together and bring to boil, season to taste.

Serve scallops on jasmine rice with a wedge of lime on the side and coat with thai sauce.

ENJOY!