Club Life July 2016

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JULY 2016 | VOL.33 | NO. 06

6 – 9 O C T O B E R • G O L D C O A S T

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MASTERCLASS 1

NEW BLOOD, NEW BOARD,NEW THINKING

Continuity of leadership is essential for the viability, profitability and

survival of every club.

Scott Simpson, Pigott StinsonRichard Tait, ClubsNSW

MASTERCLASS 2CONSOLIDATION

& GROWTH

Shrinking populations to mergers – the latest industry Census shows how the industry is consolidating

for future growth.

Cameron Roan, KPMG

MASTERCLASS 3ASPIRATIONAL

CULTURE

Culture can make or break your club, as a workplace, a community hub and as a socially responsible

community member.

Keith Ayres, Integro

CLUBSNSWCORPORATE GOVERNANCE

CHALLENGE

Are you up to the challenge? Oversee the governance, strategic

and operational performance of a simulated club.

John Radclyffe, WorldGamesGreg Russell, Russell Corporate

CLUBSNSWMANDATORY DIRECTOR

TRAINING

Director Foundation & Management Collaboration

and Finance for Club Boards

Debbie Organ, ClubsNSWDelna Dugdale, ClubsNSW

PRE-CONFERENCE TRAINING

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CONTENTSJuly 2016

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REGULARS

7 The Vault

8 From the Chairman: What’s In A Census?

10 From the CEO: A Question of Succession

POLICY MATTERS12 Upfront with Josh Landis: The Federal Election

and Our New Regulator

14 Mediate Don’t Meditate; Banknotes Set to Change

16 Charity Scam Alert; Smoking Regulations Released

18 Bringing Home the Bacon? Federal Budget

20 How Well Do You Know Employment Law?

22 ClubSAFE: When Families Step In

24 Club Law: Good Drinks, Good Gaming… Bad Food?

25 AGE 2016: Bigger and Better

FEATURES

26 Unlocking Digital Asset Value: Part 3

2016 CHEF’S TABLE

32 Top Chefs

34 Campbelltown Catholic Club

36 Canterbury Hurlstone Park RSL

38 City Tattersalls Club

40 Dubbo RSL Memorial Club

42 Gosford RSL Club

44 Kiama Leagues Club

46 Manly 16ft Skiff Sailing Club

48 Mingara Recreation Club

50 Mittagong RSL Club

52 Mooney Mooney Club

54 Oatlands Golf Club

56 Revesby Workers’ Club

58 Royal Prince Alfred Yacht Club

60 Royal Sydney Yacht Squadron

62 The Greens North Sydney

64 The Shellharbour Club

66 Tweed Heads Bowls Club

68 Wenty Leagues Club

70 Western Suburbs Leagues Club New Lambton

72 Wests Mayfield

THE CLUB LIFE

74 Munmorah Bowlo – What a Turnaround

76 Wild Weather Creates Havoc

78 Volunteer - The Gift of Time

80 Educating our Best and Brightest

82 Having a Field Day

84 The Sublime Dami Im

86 Giving Your Best on Do Something Day

90 Club Question Time: Jacob Hansford, Olympic HopefulON THE COVER:2nd Year Apprentice Brooke Stewart in action. Photography by Toby B. Styling.

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OVERBUSINESSESAT T H E C L I C K O F A M O U S E

visit clubsnsw.com.au/directoryor turn to page 84

Ad BusDIRECTORY 121x236 0914.indd 1 8/13/2014 4:24:32 PM

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CLUB LIFE IS PUBLISHED MONTHLY.Views expressed in this magazine are not necessarily the views of the publisher. Liability howsoever as a result of use or reliance upon any advice, representation, statement, opinion or conclusion expressed in Club Life is expressly disclaimed by ClubsNSW and all persons and associates involved in the preparation of this publication. Reproduction in whole or in part is prohibited without ClubsNSW's prior permission.

CLUBSNSWLevel 8, 51 Druitt Street, Sydney NSW 2000Tel: 02 9268 3000, Fax: 02 9268 3066clubsnsw.com.au

CREDITCHAIRMAN PETER NEWELL, OAM

CHIEF EXECUTIVE OFFICER ANTHONY BALL

BOARD OF DIRECTORS PAUL BARNETT: CEO, Mingara Leisure Group MARTIN BULLOCK: Director, Western Suburbs Leagues Club (Campbelltown)

CHRISTINA CURRY: Director, The Randwick Club

MICHAEL FRASER (Deputy Chairman): Chairman, Twin Towns Services Club

KEITH GOMES: Director, DOOLEYS Lidcombe Cath. Club

MANAGING EDITOR CLARE JOYCE | [email protected]

EDITORIAL DIRECTORCARISSA SIMONS | [email protected]

ADVERTISING REBECCA BLAMEY | 02 9268 3027 | [email protected]

CORPORATE PARTNERSHIPS MANAGER MATTHEW FOX | 02 9268 3010 | [email protected]

DESIGNER OMAR DALAGAN

PRODUCTION BRIGID AMATO, SAMUI REID

PRINTING RAWSON GRAPHICS Lachlan Finch | 02 8873 2500 | [email protected]

CREATIVE AGENCY MKTG AUSTRALIA | 02 8094 7765 | [email protected]

DISTRIBUTOR THE PACK FACTORY ADAM TOOTH | 02 9585 1144 | [email protected]

CONTRIBUTORS MICHAEL ADAMS, ANTHONY BALL, MARITA BARRON, LENA BERTUCCIO, TIM ESCOTT, AMANDA GRANNALL, SCOTT HIGGINS, JOSH LANDIS, JENI LOW, DANIEL MITCHELL, LORIN MUHLMANN, PETER NEWELL, SUSAN OFFICER, EMILY PERRY, CATERINA POLISTINA, CARISSA SIMONS, ADAM SHULTZ, TOBY B STYLING, ANTHONY TRIMARCHI, VICKY VALIDAKIS

SPECIAL THANKSTIM ESCOTT, JENNY GALIC, JOHN HEWITT, CATERINA POLISTINA, VICKY VALIDAKIS

REPRESENTATIVES OF AFFILIATED ASSOCIATIONSSTUART FRASER: Golf NSW EDWARD CAMILLERI: Fed. of Community Sporting & Workers’ Clubs Ltd GARRIE GIBSON: RSL & Services Clubs Association GREG HELM: Bowls NSW PETER TURNBULL: Leagues Clubs Australia

STATE COUNCILLORSMATT O’HARA: Illawarra and Shoalhaven ANDREW BELL: Riverina and South West JON CHIN: Newcastle and Hunter Valley KEN MURRAY: Eastern Metropolitan and Sydney CBD MATHEW DOVER: Central West ELISABETH COURT: Central Coast PATRICK CRICK: New England Tablelands/North West CARL GUY: Far North Coast JIM BUCKLEY: North Western Metropolitan MICHAEL LAVORATO: Western Metropolitan BRUCE CHISNALL: Northern Metropolitan TONI MITCHELL: Southern Tablelands/Far South Coast MICHAEL FREE: Southern Metropolitan Region

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CORPORATE PARTNERS

COMMUNITY PARTNERS

Providing a range of industry partnerships for approved organisations to directly engage with clubs,

the ClubsNSW Corporate Partnership Program creates influential and long-term links between key

suppliers and our industry across New South Wales.

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ClubsNSWCommunity Partnerships

For more information about ClubsNSW Community Partners, visit

www.clubsnsw.com.au/community_support

P R I N C I P A L C O M M U N I T Y P A R T N E R S

C O M M U N I T Y S U P P O R T

C O M M U N I T Y P A R T N E R S

2015 Coo-ee March Re-EnactmentAustralian Club Entertainment (ACE) Awards

Broken Hill St Patrick’s Race Day Cooly Rocks On

Grandparents DayKokoda Youth Leadership Challenge

Max PotentialNorthern Inland Academy of Sport (NIAS)

NSW Seniors WeekParkes Elvis Festival

Parkinson’s NSW Unity WalkQueen’s Diamond Jubilee

Sport & Tourism Youth FoundationThe Mo Awards

Wheelchair Sports NSW

The Community Partnership Program is another unique industry alliance that allows key charitable organisations to

actively connect with our industry to develop direct relationships that enhance the role and value of clubs within our

local communities.

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clontarffoundation

JERSEY EXCEPTION!

6

The "old school" way of advertising was once the best way to

make members and visitors aware of what was going on at the

club. With a little help here from our trusted graphic designer,

we’ve zoomed in on this picture and can see some of the many

activities taking place. On the right we can see Mr Swing is

performing as star vocalist with an orchestra to boot. A separate

board in the middle details sporting fixtures and to the left is a

third board listing entertainment and social events. A sign at the

top on the wall simply says “Upstairs To Waratah Lounge”. Was

this your club back in the day?

If this photo looks eerily familiar, please shoot us a line at

[email protected] and tell us what was hot and what

was not. Sometimes a simple sign says it all… ♣

THE VAULTLOOK FOR THE SIGNS

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FROM THE CHAIRMAN

WHAT’S IN A CENSUS? Much to be proud of but also some sobering

facts about the state of our smaller clubs. BY PETER NEWELL OAM

CHAIRMAN

To steal the title of that lovely song

from the mid-50s movie musical

of the same name, the NSW club

industry is, like love, a many-

splendored thing. It contributes enormously to

this state, with some 1,348 clubs providing for

the needs of 6.7 million members.

The industry employs 40,728 people and

pays annual taxes of $1.4 billion. It makes a

$3.7 billion economic contribution to NSW, on

top of a $1.3 billion social contribution covering

community donations, subsidised access to

facilities and volunteering. In the last four years,

our economic contribution has risen 9 per cent,

and our social contribution is up 5 per cent.

But also like love, the way ahead is not

smooth sailing for all, and finding a solution to

smooth out the bumps is no easy task. Small

clubs, in particular, continue to find it tough

going. Clubs with annual gaming revenue of $10

million or above are generally going well.

These facts are among hundreds contained

in the 2015 NSW Clubs Census, the first

conducted since 2011. It is a key document,

outlining the significant role of clubs across the

state and will be an invaluable tool enabling

ClubsNSW and Clubs Australia to advocate

on the industry’s behalf. Full details are on the

ClubsNSW website.

A striking comparison from the Census

stands the state’s 86 clubs with gaming revenue

of $10 million or more next to the 880 clubs

with revenue of less than $1 million. The 86

bigger clubs account for 29 per cent of industry

employment, 51 per cent of revenue and 60 per

cent of taxes paid. The 880 account for 33 per

cent employment, 14 per cent revenue and eight

per cent taxes paid.

The financial viability of the vast majority

of larger clubs is said to be flourishing, solid or

stable, an even better position than their positive

reports of four years ago. But the small clubs

continue to face challenges, with more than half

in financial distress, much the same as in 2011.

There have been 65 club closures in that time,

most of them small clubs.

There is simply no silver bullet to stop

this trend. More than 10 years ago ClubsNSW

made available financial health checks to

struggling clubs across the state in an effort to

assist boards and management recognise their

challenges and try to come to grips with them.

The Club Directors Institute also has operated

for more than a decade, bringing to boards

education on finance, governance and other

key club management components. This is

ongoing and strengthens year on year. The NSW

Government has also introduced mandatory

director training in these areas to help preserve

community clubs. Sensible amalgamations

have been and will continue to be encouraged.

And so the list goes on.

The reasons for club closures are no doubt

many and varied. But I do know one school of

thought that many of them are the result of

poor board decisions. I know our ClubsNSW

regional executives and State Councillors

tear their hair out trying to encourage greater

attendance at regional meetings – particularly

by smaller clubs – where industry trends

are discussed and education sessions held.

Struggling clubs have been offered financial

reimbursement to assist with travel costs but

with only minor response. The old saying has it

that ignorance is bliss, but when it comes to club

survival it is not. The work will continue.

During the month I was pleased to attend

the 75th anniversary celebration of the Beverley

Park Golf Club, situated behind the St George

Leagues Club in Kogarah. The Club began in

1941, the same year that St George won their

first Sydney rugby league premiership and one

of their Immortals, Graeme “Chang” Langlands,

was born. Congratulations to president Frank

Bates and all at The Park, and here’s to the

Club’s coming century.

By the time you read this Club Life edition,

the 2 July Federal election will be done and

dusted. Hopefully it will have resulted in a clear

House of Representatives mandate and not

another hung parliament such as we endured

during the Gillard/Wilkie era, and which led to

the attempted introduction of a discredited

national mandatory pre-commitment policy.

Regardless of the election outcome, ClubsNSW

and Clubs Australia will continue to advance the

causes of our industry and the communities in

which our clubs play such a key role. ♣

10

FROM THE CEO

At regional meetings, we’ve been

talking about the need for club

boards and managers to grapple

with the issue of succession,

and the need to find the next generation of

directors. The people that built and grew our

clubs – returned servicemen and women,

bowlers and golfers, sports and business people

and others – have done a truly amazing job

and are to be congratulated and recognised.

We now have an industry that makes a $5

billion economic and social contribution,

employs almost 41,000 people and provides

access to facilities across 1,348 NSW clubs.

Cash and in-kind support for areas including

sport, health, education, youth, disability and

aged care strengthen our position as a major

supporter and provider of good quality services

and facilities for everyone in the community to

access and enjoy. Ours is a substantial industry

that makes a substantial contribution to NSW

life and it should be celebrated. However, as

you know, it is dangerous to rest on your laurels

and one question must be asked: Who is taking

our industry from here to the next level? It’s a

big question without a simple or easy answer.

The people who did so much to bring us to

where we are today are unlikely to be around

to guide us through the next phase of industry

development, and for this reason we must

actively recruit the people who can. I know

this because when I ask at our meetings who

will still be on a club board in 10 years,

very few hands go up.

So, there is no doubt we face a challenge to

populate boards with those who understand the

aspirations of our 6.7 million club members, and

are reflective of their great diversity. Another key

question is: can we find people with a passion

for their club, and the skills and experience

that will be required in the business and social

environment in which clubs will operate over the

decades to come? The answer is we must, if we

are to continue to grow the club.

In my opinion, this is one of our greatest

challenges, and we need to find a way through.

So, ClubsNSW is commencing a piece of work

designed to identify the roadblocks to the

recruitment of suitable directors, especially those

that reflect the diversity of our community –

skill, experience, background, age, ethnicity, and

of course gender. It staggered me when, at a

recent ClubsNSW Corporate Partner breakfast,

the renowned demographer Bernard Salt told

us that 42 per cent of Sydney’s population was

born overseas, the second highest level of any

city in the world! While first and foremost we

need passionate and qualified directors, we

must also embrace diversity and recognise the

strength we can gain in doing this.

This leads me to a very bittersweet matter

– the resignation of Rod Desborough from

the Board of ClubsNSW after almost 17 years’

sterling service. The CEO of St Mary’s Rugby

League Club, Rod has made an incredibly

valuable contribution to the industry during

his time on the ClubsNSW Board. He has

stood with us and the industry through some

incredibly tough times, and we have always

admired his enthusiasm and expertise. We

appreciate Rod for all that he has done, thank

him for his role on the ClubsNSW Board, and

wish him the very best for the future.

The Board has appointed Christina Curry

to fill the vacancy. Christina is a Director of The

Randwick Club and Randwick Bowling Club and

she is highly qualified, possessing a wide array

of skills and knowledge relating to the industry,

and is extremely passionate about clubs and

their role in the community. As the first female

director in our organisation’s 90-year history,

Christina brings a different perspective and a

wealth of experience to the ClubsNSW Board

and we look forward to working with her on

strengthening our industry’s future.

Thank you Rod and welcome Christina. ♣

A QUESTION OF SUCCESSIONPopulating club boards with diverse and skilled directors is the key

challenge for the club industry if we are to continue to grow and contribute to our communities.

BY ANTHONY BALLCEO

Think! About your choices.Call Gambling Help 1800 858 858www.gamblinghelp.nsw.gov.au

12

UPFRONT WITH JOSH LANDIS

| Policy Matters

THE FEDERAL ELECTION AND OUR NEW REGULATOR

What is in store for clubs?BY JOSH LANDIS

CLUBSNSW EXECUTIVE MANAGER – PUBLIC AFFAIRS

Clubs Australia wrote to all of the

major political parties in advance

of the Federal Election to seek

their position on policies that affect

clubs. Each of the parties has a team of people

responsible for drafting statements to key

stakeholders about their approach in the next

parliament. As an industry with some 100,000

employees, which contributes billions of dollars

to the Gross Domestic Product (GDP), let alone

an industry which has faced considerable

political intervention in recent years, clubs

deserve due consideration.

Clubs Australia has received statements

from the Coalition and Labor. The Greens are

yet to respond, despite our following up with

them on several occasions. Read into that what

you will. They refuse to tell us their position, so I’d

say they hate clubs and their silence indicates a

malignant intent. But what would I know?

In summary, the major parties have

indicated they have no plans for any change to

key club policies such as taxation, sale of alcohol

or gambling (other than online gambling, which

the Coalition have a commitment to further

restrict – Labor will support that restriction).

Labor went a small step further, promising

that any changes to legislation which may

impact clubs will be done following consultation

to ensure that the communities clubs serve are

not adversely affected. Of course, the statement

that they have “no plans to do anything that

hurts clubs” could be redundant tomorrow if

either party decided to develop such plans.

But it is as close as we can get to a commitment

for retention of the status quo in the next term

of parliament.

Based on these responses, it is Clubs

Australia’s view that there is little to separate

the major parties’ position on clubs. This is a

fortunate position for the industry to be in and

we look forward to a productive relationship with

whoever has won. So long as it’s not the Greens.

Quietly, behind the scenes and over the

past few months, a revolution has been taking

place. I’m not talking about the Federal Election

anymore. The revolution has occurred among

our regulators, OLGR and ILGA; and you need

to know about it.

To start, OLGR isn’t OLGR anymore. It

is now called Liquor and Gaming NSW (L&G

NSW). Dozens of staff were given voluntary

redundancies, with the rest made to re-apply

for their jobs, to ensure a more streamlined

and productive regulator. There is also a whole

new management team, with several senior

positions yet to be filled. This is causing some

delay in decision-making, but it is intended that

the new senior executives will be first class.

ILGA has been forced to shed all of its staff.

The anti-gambling former chairman of ILGA,

John Sidoti, has gone. It is hard to imagine

anyone shedding tears at his departure. Micheil

Brodie, the former CEO of ILGA, is now working

in racing regulation. The ILGA Board are slowly

being replaced. By and large the new ILGA

directors, such as Chairman Philip Crawford, are

sensible. We won’t win the toss on every liquor

or gaming application, nor should we expect to,

but we do expect a fair and impartial hearing

by smart people who understand the industry.

We deserve decisions made in a timely manner,

with transparent reasons for the decision that

allows clubs to learn from precedent rather than

spending good money on hopeless causes. If

the new regulators still get it wrong, you will be

able to appeal decisions to the NSW Civil and

Administrative Tribunal (NCAT).

As time proceeds, we shall see if these

reforms deliver improved certainty, reduced

costs and fair outcomes. ♣

Josh Landis with Prime Minister Malcolm Turnbull

| Policy Matters

www.russellcorporate.com.au 02 9957 6700 Level 3, 53 Walker St

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CALL US FOR A CONFIDENTIAL DISCUSSION

Banknotes Set to Change

BY ADAM SHULTZCLUBS AUSTRALIA POLICY OFFICER

The Reserve Bank of Australia (RBA) has advised that

there will be a new $5 note distributed from 1 September

2016. All other note denominations will be redesigned and

progressively introduced in coming years.

ClubsNSW, through Clubs Australia, has been working with the

RBA for some time to minimise the impact of this change on clubs.

The RBA estimates that there are more than 30,000 ATMs, 8,000

self-service checkouts, 200,000 electronic gaming machines (EGMs)

and more than 250,000 vending machines in Australia that need

to be upgraded to accept and dispense the new banknotes. While a

significant change, it pales in comparison to Australia’s change to the

decimal-based currency system in 1966.

Clubs are strongly encouraged to contact their machine

manufacturers who can provide banknote acceptors for EGMs,

bank note counters, sorters, breakers and vending machines. Each

subsequent banknote introduced into the Australian currency system

will only require installation of additional software. This software will

also be available from machine manufacturers.

The new banknotes are still plastic and the same colour and size

as the old notes, but have increased security features, new designs and

a tactile feature to assist the vision-impaired. All existing banknotes

issued by the RBA will remain legal tender. There will no doubt be

challenges for clubs and the public when the currency begins to change

in September.

Clubs in NSW who feel that their suppliers are charging an

unreasonable amount to upgrade machines are encouraged to contact

the Member Enquiries Centre on 1300 730 001 or

[email protected]. ♣

Mediate Don’t Meditate

BY LORIN MUHLMANNCLUBSNSW POLICY OFFICER

Personality clashes, bullying and turf wars are issues

reported with some regularity by club boards and

employees. Such conflicts can have a toxic effect on the

workplace, impacting productivity, job satisfaction, staff

turnover, and ultimately a club’s operation and brand.

Mediation is a form of alternative dispute resolution whereby a

neutral third person assists the parties to come to an agreement of

their own design. This is in contrast to legal proceedings where an

unpredictable verdict is imposed by a third party. Mediation

is also a significantly more cost and time-efficient alternative to

legal proceedings.

Once a workplace conflict has been identified, the parties may

request, or a third party may suggest, mediation. Both parties must

agree to enter the mediation process voluntarily and in good faith.

Any outcomes, strategies or decisions agreed upon by the

parties during the course of the mediation are drafted into a binding

agreement and signed by the parties. Parties who take part in

mediation report arriving at mutually acceptable outcomes and a high

degree of compliance.

In an era when it may take as long as a year to get a court date, or

many years if a case is appealed, mediation is a more timely way of

resolving disputes and allows both parties to get on with running the

club and their lives.

Many club disputes occur in the context of relationships that will

continue over future years. A mediated settlement that addresses all

parties’ interests can often preserve a working relationship in ways

that would not be possible in the win/lose nature of legal proceedings.

Mediation can also make the termination of a relationship more

amicable.

ClubsNSW now has a team of trained mediators. If you would

like more information please contact our Member Enquires Centre on

1300 730 001 or [email protected]. ♣

| Policy Matters — In Brief14

| Policy Matters — In Brief

Smoking Regulations Released

BY EMILY PERRY CLUBSNSW SENIOR POLICY OFFICER

A State Government review of the Smoke-Free

Environment Regulation has recommended keeping

the existing definition of an enclosed public space for

clubs and hotels. This definition – commonly known

as the 75 per cent rule – is used to identify outdoor areas where

smoking is allowed.

The Regulation expires on 1 September 2016 before which the

Government must decide whether to renew the Regulation in its

current form, redraft it with changes to clarify the meaning of the terms

“opens directly to the outside” and/or “gaps in the wall or ceiling”,

or simply let it lapse.

NSW Health commissioned Acil Allen Consulting Group to

produce a Regulatory Impact Statement (RIS) to assess the costs and

benefits of the three options. The RIS found that compliance with the

existing rules is high and that the 75 per cent rule is well understood.

It also found that further clarification of key terms may reduce the

flexibility of the rules and, rather than improve compliance or health

outcomes, lead to more confusion for industry and inspectors alike.

The RIS determined that the third option, under which venues

and regulators would have to rely on court cases for definitions of

acceptable unenclosed areas, would cause greater uncertainty and

make enforcement difficult. The review recommended the first

option – maintaining the status quo – and that the definition of

enclosed spaces should stay in force, with only minor amendments

to the Regulation.

ClubsNSW has always taken the view that the existing guidelines

are sufficiently clear, and the high compliance by venues makes further

restrictions or definitions unnecessary. With considerable investment

made by clubs to comply with the existing law, ongoing certainty is

beneficial for both industry and regulators.

ClubsNSW’s submission on the draft Regulation supports the

recommendations of the RIS. Any new Regulation will be introduced

when parliament resumes in August. ♣

Charity Scam Alert

BY CATERINA POLISTINACLUBSNSW MEDIA OFFICER

There has been a recent bout of unsolicited organisations

passing themselves off as charities seeking financial

assistance from clubs. Some clubs are being bombarded

with requests for fundraising that have turned out to be

scams. The requests can be so sophisticated (despite several spelling

mistakes) that they directly address the club and follow up the next

day with phone calls and additional emails.

It is recommended that clubs always check the bona fides of any

charity or organisation seeking donations and services. Clubs should

get to know the charities and organisations they wish to help, and this

is best done face-to-face. It is also wise not to make payments over

the phone via credit cards unless you absolutely trust and know the

charity or organisation you are dealing with.

To avoid being tricked by scammers, the Australian Competition

and Consumer Commission (ACCC) recommends the following:

¡ If you are suspicious, always verify that the offer or invoice is

authentic by calling the company the correspondence claims

to be from.

¡ Make sure that staff who authorise payments or sign orders are

aware of how scams work.

Clubs should ignore scams and report them to the ACCC at

www.accc.gov.au. If you have any further queries, please contact the

ClubsNSW Member Enquiries Centre on 1300 730 001. ♣

5

| Policy Matters — In Brief16

Club Life artwork.indd 1 10/06/2016 9:54:15 AM

| Policy Matters — In Brief

BRINGING HOME THE BACON?The 2016 Federal Budget in review.BY ANTHONY TRIMARCHI CLUBSNSW MANAGER – POLICY AND GOVERNMENT

On 3 May, Treasurer Scott

Morrison rose in the House of

Representatives to deliver his

and Prime Minister Malcolm

Turnbull’s first budget.

Echoing the Prime Minister’s oft-repeated

mantra that this “is the most extraordinary

time” to be an Australian, Morrison declared

that the 2016 Federal Budget cannot be “just

another ordinary budget, because these are

extraordinary times”.

It is a truism that the 2016 Budget is an

election budget, not in the sense that it contains

massive handouts or displays of government

largesse (it doesn’t), but because it set the

framework for the “jobs and growth” narrative

that the Government subsequently took to

the election. The trick for the Government

was to deliver a budget that was seen to be

economically responsible yet popular

enough politically to act as a springboard

for the campaign.

There are winners and losers with every

budget and although there is little in this budget

that impacts clubs, the Government has

announced significant policy measures on a

number of fronts as well as countless

minor ones.

THE BIG PICTURE It’s been nearly a quarter of a century since

Australia last suffered a recession. Such an

impressive run of uninterrupted growth is unlike

anything seen in nearly every other advanced

economy over the same period of time; a truly

remarkable achievement. The closest Australia

came to a recession was during the Global

Financial Crisis in 2008, where the economy was

buttressed largely due to a once-in-a-century

commodities boom driven by China’s insatiable

demand for Australian coal and iron ore.

GDP growth has been relatively sluggish

post-GFC, yet Treasury is banking on solid

economic growth – forecasts at 2.5 per cent

in 2016/17 and 3 per cent in 2017/18 – to bring

the budget under control. The underlying cash

deficit for 2016/17 is $37.1 billion deficit, and the

Government is forecasting further deficits up to

2019/20. A return to surplus has been penciled

in for 2020/21, although some analysts consider

this to be optimistic.

MEASURES TO PROMOTE JOBS AND GROWTH Small businesses are one of the key winners

from this year’s Budget, with the Government

announcing a “ten year enterprise tax plan to

boost new investment, create and support jobs.”

Currently Australia has the seventh-highest

company tax rate across the 34 OECD countries.

A key component of this plan is a reduction in

the company tax rate from 30 per cent to 27.5

per cent for all businesses with annual turnover

of less than $10 million, effective 1 July 2016.

This move expands on the 2015 Budget,

which reduced the company tax rate to 28.5 per

cent for small businesses with less than

$2 million annual turnover. The Government

has also committed to progressively reducing

the company tax rate for all businesses to 25

per cent by 2026/27, thereby making Australia

a much more competitive jurisdiction, at least

theoretically given the reduction will take a

decade to implement and that many of our

competitors already have lower rates.

The Budget also sees an extension of

other tax measures currently available to small

businesses with turnover of less than $2 million

to those with turnover of less than $10 million,

including simplified asset depreciation rules such

as an immediate tax write-off for depreciable

asset purchases worth less than $20,000 until

30 June 2017. The Government’s intention in

increasing the eligibility of this measure is to

encourage small businesses to increase their

capital expenditure.

Personal income taxes account for the lion’s

share of all tax revenue, with three times as

much tax collected from taxpayers via income

tax than there is raised from company tax.

The Budget does not propose any income tax

increases, however the Government has sought

to address the issue of bracket creep.

Bracket creep occurs when wages growth

is not matched by tax threshold increases,

which has the effect of pushing taxpayers

into higher marginal tax rates, meaning they

pay more tax without a real increase in their

income. Left unchecked, bracket creep serves

as a disincentive for employees to work harder

or for longer. The Government has sought

to address the issue by increasing the 32.5

per cent marginal tax rate threshold from

$80,000 to $87,000, a move which will benefit

approximately half a million Australians. Despite

this, Australia will still have one of the highest

income tax rates across OECD countries and

further action will be required to address bracket

creep in coming years.

Importantly, no changes have been made

to negative gearing, and the Government has

resisted bowing to pressure from the Greens

to make the Temporary Budget Repair Levy

a permanent measure. Announced by Joe

Hockey in the 2014 Budget, the levy imposed an

additional 2 per cent tax on high income earners

for income exceeding $180,000. The Abbott

Government introduced the levy, which was to

last for three financial years, on the premise that

high-income earners were required to “share the

burden” of reducing the national debt. Barring

any future changes in policy it will be removed

in July 2017, by which point it will have raised

approximately $3 billion.

SUPERANNUATION REFORM ON THE CARDS Superannuation has been a strong focus of

this year’s Budget, with the Government ➤

18 | Policy Matters

announcing significant changes including (but

not exclusive to):

¡ A $1.6 million superannuation transfer

balance cap for individuals transferring into

retirement phase accounts.

¡ Households with a combined income of

more than $250,000 will pay 30 per cent tax

on their concessional contributions (currently

15 per cent).

¡ A $500,000 lifetime cap for non-

concessional contributions to superannuation

(replacing the current non-concessional

annual cap of $180,000).

¡ The lowering of superannuation concessional

contributions cap to $25,000 in a single year

(currently $30,000 for those aged under 50

and $35,000 for those over 50).

¡ A low income superannuation tax offset for

those earning less than $37,000 per year.

The objective of superannuation is to

provide income in retirement to substitute or

supplement the Age Pension. Some of the

measures announced will make it more difficult

for some Australians to save for retirement, while

others provide incentives to bolster

superannuation savings.

BEER, CIGS UP? Australia has a tripartite regime for taxing

alcohol, with different rates of excise applying

to different beverage types, customs excise

imposed on alcohol imports, and the Wine

Equalisation Tax (WET) on the value of wine

products. Wine producers are entitled to receive

a rebate to alleviate the impost of the WET.

The anti-alcohol lobby has made no

secret of the fact that overhauling the alcohol

tax system (read: making alcohol much more

expensive) is one of its long-term objectives.

Never mind that most Australians drink

responsibly and in moderation, that we as a

nation are drinking less, and that the overall level

of taxation on drinkers in Australia is already one

of the highest in the world.

Sensibly, the Government has chosen not

to heed the anti-alcohol lobby’s siren call and

tax alcohol out of existence. However, they have

announced some changes to the WET rebate.

The $500,000 per annum WET rebate currently

available to wine producers will be progressively

slashed to $350,000 from 1 July 2017 and

$290,000 from 1 July 2018, and additional

eligibility requirements will also be introduced.

In what came as unsurprising news for

smokers, the Government has announced plans

to raise the tobacco excise rate by 12.5 per cent

each year until 2020, with the first hike to take

effect on 1 September 2017, by which point the

price of a packet of cigarettes will cost around

$40, with excise making up almost 70 per cent

of the price per stick. The justification for raising

the excise rate, apart from raising more revenue,

is based on the premise that pricing can be used

as a lever through which to influence individual

behaviour. By raising the price of cigarettes,

smokers will theoretically feel the pain in their

hip pocket and choose not to smoke as much,

thereby reducing smoking-related harms.

The Labor Party supports the move, which

is expected to raise the Government $4.7 billion

over the forward estimates. Additionally, from

1 July 2017 the duty free tobacco allowance will

be reduced to 25 cigarettes.

Of course, the policy changes announced

in the Budget must pass through Parliament,

meaning the Government will need to negotiate

with the Senate. Only time will tell if all the

measures announced in the Budget see

the light of day. ♣

S

Another Quality Refurbishment , Building Tomorrows Community Today !

call Chain

email:[email protected]

19Policy Matters |

HOW WELL DO YOU KNOW EMPLOYMENT LAW? You’ll find out everything you need to know at the CAI Workplace Relations & Human Resources Conference.BY SCOTT HIGGINS CLUBSNSW WORKPLACE RELATIONS ADVISOR

To put it bluntly, navigating the

employment law framework can be

a nightmare for any manager.

The landscape has changed

greatly over the past few decades since the

introduction of federal unfair dismissal in

legislation in 1993. Since then, WorkChoices and

Australian Workplace Agreements (AWAs) have

come and gone, along with the transition from

a state-based system to a federal system. The

Fair Work Act 2009 (Cth) was introduced under

the Rudd-Gillard Government and has resulted

in an increase of employees initiating unfair

dismissal claims against their former employers.

Nearly 15,000 unfair dismissal applications

were lodged in the 2014/15 financial year.

Alongside these are general protections claims,

workplace bullying claims, stress claims, workers’

compensation claims, discrimination claims and

disputes relating to the Award conditions.

This list, which varies across both state

and federal jurisdictions, is seemingly endless.

Half the battle for a club manager is preventing

litigation. In what little time remains, they must

manage all the other functions relating to

employee management. This means finding

good employees in the first place, finding ways

to keep them at your organisation, managing

them through operational changes and often

having difficult conversations.

Each year ClubsNSW and Clubs Australia

Industrial (CAI) hold a workplace relations and

human resources conference for the industry.

This conference is being held on August 8 and

9 at the Kirribilli Club Lavender Bay, to coincide

with the Australasian Gaming Expo. This event

is ideal for CEOs, HR, operations and

duty managers, as well as directors.

Headlining this year’s conference is

Emeritus Professor Gillian Triggs, President of

the Australian Human Rights Commission, and

the Hon Peter Sams, Deputy President of the

Fair Work Commission.

Expert speakers, including advisors from

ClubsNSW, will address the above issues and

arm attendees with important need-to-know

information. Seminars include having critical

conversations with employees, understanding

unfair dismissals, common employment

law myths, attracting and keeping valuable

employees, how technology is shaping our

workforce and how to build and maintain a

strong workplace culture.

Registrations for the Clubs Australia

Industrial (CAI) Workplace Relations & Human

Resources Conference 2016 are now open.

Registration is $890 per person, with a

15 per cent discount when you register three or

more attendees. This includes attendance at

all seminars and your choice of two workshops.

Accommodation is also available at the Rydges

Hotel North Sydney.

To register or for more information

about speakers and topics, visit

www.clubsaustralia-industrial.com or

call the Member Enquiries Centre on

1300 730 001. ♣

20 | Policy Matters

Brought to you by

WR & HR Conference

For more information, contact the Member Enquiries Centre [email protected] or 1300 730 001.

IN TOWN FORTHE 2016 AGE?

JOIN US TOO.

A conference by industry for industry.

INSIGHT TO ACTION

8–9 August 2016The Kirribilli ClubLavender BaySydney

Grow your club with the latest workplace relations and human resources strategies.

For accommodation packages and registration, visit www.clubsaustralia-industrial.com

Guest Speaker

GILLIAN TRIGGSAustralian

Human Rights CommissionGuest Speaker

PETER SAMS AMFair Work

Commission

Ad_CAI-WR FPC 0716.indd 1 14/06/2016 2:43:26 PM

A third party exclusion allows a

family member and/or friends of

a problem gambler to apply for

an exclusion on their loved one's

behalf. In many cases this is done to prevent

further escalation of the person’s gambling

behavior and most often when the individual

has been deemed incapable of making sound

decisions due, for example, to conditions such

as dementia.

What makes third party exclusions

complicated is the absence of any legislation

in NSW that either supports a family member

from pushing forward with a third party request

and a club’s decision to accept the third party

exclusion, or that protects the individual who

has been deemed a problem gambler by a

family member.

Recent cases that have come through

ClubSAFE indicate a need to explore a suitable

model for NSW that addresses these limitations.

Consider the case of an 84-year-old

woman living in a rural town who has just been

diagnosed with dementia. She has frequented

her local club for many years and only recently,

post diagnosis, has she developed a destructive

relationship with gambling. A quiet and well

respected woman in her community, who in the

past enjoyed a coffee and a cake with friends

and a game of bingo, is now withdrawing large

sums of money, which no doubt will be needed

to pay for her care in the future.

We can make an assumption that her recent

diagnosis played a part in this drastic change of

behaviour, but we cannot definitively establish

a causal link. In this case, the family had already

obtained a letter from their mother’s doctor

that confirmed the diagnosis of dementia and

provided ClubSAFE with a power of attorney

over their mother’s affairs. This made it a lot less

challenging to find the best possible solution.

Unfortunately, not every request for a third party

exclusion is this straightforward.

ClubsNSW has long believed that there is a

need to explore a suitable legislated model for

third party requests in NSW. Other states

have been offering third party exclusions with

varying success.

In South Australia, third party exclusions

have been available since 2004. Any friend or

family member can indicate to a venue that

they believe their loved one has a problem

with gambling and has the right to exclude that

individual from the venue on the spot.

The venue must respond to this concern

by sending the third party application to

the Independent Gambling Authority for

assessment. The alleged problem gambler is

then barred from the venue in question until

such time as a hearing occurs and the individual

is given the opportunity to either agree with

or deny the allegations. In most cases these

assessments take place within a three-month

period, although there have been delays of up

to 11 months.

Clearly there are challenges presented

by the South Australian model but those

challenges give us the opportunity to learn

and explore more viable alternatives. ClubSAFE

continues to work with the appropriate people

to devise a model that will result in a productive,

smooth and fair process for concerned

family members.

In the meantime, ClubSAFE will continue to

address third party requests on a case-by-case

basis, assessing each request and working with

concerned family members, the venue and the

individual to come up with the best possible

solution for everyone involved. ♣

WHEN FAMILIES STEP INIn NSW there is no legislated avenue for concerned relatives to exclude an individual from gambling, but ClubSAFE is working on a solution.BY JENI LOW CLUBSAFE COUNSELLOR

| Club Safe22

Good quality food is a must in any

successful club and as catering

is a specialised skill, many clubs

outsource catering to an external

caterer. One of the key ingredients to any

successful arrangement with an external caterer

is a comprehensive agreement that deals with

the rights and obligations of both the club and

the caterer (and we normally recommend

a guarantor). Like any relationship, the beginning

of negotiations is when everybody is on their

best behaviour. It is not unusual for the club and

caterer to think everything will be great and work

out fine. However, one serious risk is allowing a

caterer to start operating from the club before

the agreement is finalised. This is because once

a caterer is using the premises both parties may

have very different views as to what the final

terms of the agreement should be, and in

some cases the paperwork gets left to one

side and forgotten. That is, the caterer may be

operating on an oral agreement with express

and implied terms and ultimately it may require

a court or tribunal to determine what those

terms actually are.

A comprehensive agreement should

expressly deal with the club’s right of

termination, and of course deal with the risk

of a minimum five-year term under the Retail

Leases Act. (Hint: If your agreement is for less

than five years and does not contain a certificate

referring to section 16(3) of the Retail Leases Act

you should probably give us a call).

Unfortunately, a caterer breaching its

obligations under a catering agreement is not

uncommon. This could be as straightforward as

non-payment of the caterer’s licence fee or as

severe as a failure to comply with the relevant

food safety standards. The consequences of a

breach can be harmful to the club’s business,

especially when the breach involves poor

customer service or unsatisfactory food –

patrons are unlikely to distinguish between

the club and its caterer and these days they

may spread word of a bad experience through

social media.

If your club is dissatisfied with your caterer’s

performance, or believes the caterer is in breach

of its obligations, seek advice early regarding the

club’s rights (and obligations) when dealing with

the caterer. It is usually in everybody’s interest to

start a dialogue and to try to work constructively

to improve the caterer’s performance, but often

the appropriate course of action is for the club is

to issue the caterer with a formal “breach notice”

(assuming the caterer’s conduct does not

amount to a fundamental breach of

the agreement).

A breach notice will require the caterer to

remedy the breach. Usually, the club will need to

give the caterer a period of 14 or 30 days to then

remedy the breach. If the caterer fails to remedy

the breach as set out in the notice, the club may

be entitled to terminate the catering agreement.

If a club wants to terminate a catering

agreement following the caterer’s failure to

comply with the notice, it is crucial that the

breach notice was valid. If it was not, the

caterer may claim that the club has wrongfully

terminated the agreement and sue the club

for damages.

It is worth remembering that any breach

notice is likely to be read not only by the caterer

but also the caterer’s solicitor and ultimately a

judge or tribunal member. Seeking advice too

late may mean that the club can no longer rely

on the caterer’s earlier breaches as grounds for

termination and has to start the entire breach

notice process all over again.

Ultimately, good food can make a good

club great and clubs need to ensure that they

have an appropriate agreement in place and

act quickly and carefully in the event that a

problem arises. ♣

GOOD DRINKS, GOOD GAMING… BAD FOOD?So the bar is operating well and the gaming machines have a reasonable turnover but is your food holding your club back? And if so what can your club do about it?BY BRUCE GOTTERSON PARTNER PIGOTT STINSON

| Club Law24

AGE 2016: BIGGER AND BETTERBY CARISSA SIMONS CLUBSNSW MEDIA AND COMMUNICATIONS MANAGER

The Australasian Gaming Expo (AGE) is set to be bigger

than ever with 25 per cent more exhibitors than 2015.

“Our long term exhibitors wanted to showcase more

products which required more floor space, but it has also

allowed for more new exhibitors,” said Ross Ferrar, CEO of the Gaming

TechnologiesAssociation. “Over 20 per cent of exhibitors at the 2016 AGE

are new exhibitors, with new products and services to offer the industry.”

Now in its 27th consecutive year, this year’s expo is again being held at the

Sydney Exhibition Centre @ Glebe Island.

This unusual venue was repurposed from the 2012 London Olympics.

After arriving in Australia it was reconstructed on a concrete slab the size

of five football fields and enjoys views of both the Harbour Bridge and

the Anzac Bridge. This year the AGE will use all four halls of the venue – a

whopping 20,000 square metres, 4,400 square metres more than in

previous years.

Visitors can access all the information they need via the event app,

available from the Apple store or Google Play. The app features an

interactive event floor-plan and uses beacon technology to advise of

entertainment, events and more throughout the venue. Attendees can

also visit ClubsNSW’s stand at the event, at Stand 515.

Visitors to the event can arrive by complimentary ferry from Darling

Harbour, complimentary bus from Central Station and Pyrmont, or taxi or

private car. More information about getting to the venue can be found on

the event app or the event website. This year’s Australasian Gaming Expo

will be held from Tuesday 9 until Thursday 11 August. Attendees will have

the opportunity to win a trip for two to the world’s largest Gaming Expo,

G2E, held in Las Vegas in September. One trip for two will be

drawn on each day of the AGE. For more information or to register visit

www.austgamingexpo.com. ♣

Club life ad VEGAS.indd 1 14/06/2016 10:04:46 AM25Policy Matters |

26 | Feature

UNLOCKING DIGITAL ASSET VALUE:

PART 3How to make your data count.

BY DANIEL MITCHELLCLUBSNSW GAMBLING POLICY MANAGER

There is a famous quote in the world of data analytics:

“If statistics are boring you’ve got the wrong numbers.”

It encapsulates a massive challenge when using data –

asking the right questions and getting useful answers.

It’s a common occurrence in the business world to be presented with

a report full of statistics and numbers that mean very little. Data itself isn’t

very useful unless it can be transformed into insights. Proper insights can

help clubs understand the underlying behaviour responsible for business

outcomes, both positive and negative.

To truly understand members, clubs need the tools and expertise to

turn the data they already collect into business intelligence.

GETTING PROFESSIONAL HELP Vaughn Campbell, Director of Business Intelligence and Analytics

at PKF, helps clubs use data to better understand and grow their

businesses. Vaughn notes that “clubs collect a significant quantity of data

about their key members, but few clubs are really getting the most out of

this amazing asset.”

Campbell works with clubs to unlock the value in their data by

generating real insights about the key behaviours and preferences of

members. It is these insights, not the raw data, which can be used to

guide strategic decision-making, enhance the experiences of members,

get an advantage over the competition and create additional value for the

club. Using data to create a fully integrated picture of the behaviours and

preferences of each of the club’s members is critical to fully understanding

what the club needs to do to meet member expectations and maintain

ongoing loyalty. Events and promotions, for example, are a key tool used

to generate activity and traffic but they should be scheduled strategically.

Campbell notes that it can be counterproductive to run a promotion or

event that attracts a high volume of people but disrupts the club’s top tier

loyalty members and causes them to go elsewhere. ➤

| Feature

| Feature28

USING THE RIGHT TOOLS Wyong Leagues is a group that understands the

value of transforming its data into actual business

intelligence. With seven venues no more than a

30-minute drive apart, Wyong Leagues needs to

understand what it is that makes each venue unique.

That takes a lot more than guesswork.

Enter Group Gaming Manager Cheryl Hosking and

Group Gaming Analyst Tom Coulthard. They integrate

data through their eBET and Infogenesis systems and

view it through eBET’s business intelligence tool, Astute

BI, to gain important insights into the similarities and

differences across their diverse portfolio of properties.

“Across our eight venues, seven of which are on the

Central Coast, we monitor the performance of over

760 machines and 49,000 members across 16 bars,

eight restaurants and three cafes,” says Coulthard, who

understands the role all parts of the business play in the

complete offering of Wyong Leagues. Hosking says that

data is part of the overall business process, not an

ad hoc tool. “We discovered early on in the piece

that data needs to be integrated into all parts of the

operation, that advanced Excel skills were needed, and

we implemented plans to use and collect data.”

Wyong Leagues uses the data cube in Astute BI to

gain a view on promotion performance, the impact of

food and beverage pricing and associated gaming spend,

opening hours, visitation rates and individual member

performance. Having a proper business intelligence tool

gives Wyong Leagues access to customised reporting

rather than standard reports.

“Viewing a venue through standard reports doesn’t

allow us to get the best analysis. Our preference is

to modify reports as we go to get different angles of

member behaviour and the impact of key initiatives,”

says Coulthard who advocates experimenting with

reports to gain a deeper understanding. Hosking

understands you can’t be right all the time. “Analysing

what members do is an imperfect science, but we are

getting better at sorting the wheat from the chaff.”

Wyong Leagues’ focus on business intelligence is

paying dividends. Its most recent annual report shows

16 per cent growth in memberships, 7 per cent growth

in revenue and a 63 per cent increase in the group’s

bottom line. The best thing is that they have a great

understanding of what is driving those results, which

helps them make better decisions.

WHERE TO NEXT? Using customer data to help refine an existing product or

service offering is really only the tip of the iceberg when

it comes to how digital assets can transform businesses.

When thinking of the most transformative businesses of

the 21st century, Apple, eBay, Facebook and Amazon all

spring to mind.

More recently Uber and Airbnb have transformed the

taxi and accommodation industries. What all these

businesses have in common is that they leveraged the

power of digital platforms.

Digital platforms are infrastructure that brings

together consumers and suppliers to engage in mutually

beneficial transactions. Take Airbnb, the digital platform

that has taken the accommodation market by storm.

Airbnb provides a platform where people can offer

their homes for short-term rentals and where travellers

can find a range of accommodation options outside of

traditional hotel/motel accommodation. The platform

now offers over one million rooms, more than the Hilton

hotel chain. Airbnb has no real estate assets, whereas

Hilton has over $9 billion worth of property on its books.

Both firms share a similar overall market value –

$20 billion – but it’s easy to see which company has

the better return on investment.

The success of digital platforms are built around a

phenomenon called Network Effects, a fancy term for

having a large interconnected network of consumers and

suppliers. The larger the network, the easier it is to create

matches between buyers and sellers and the richer the

data used to find these matches. Increasing scale attracts

more participants which creates more value – a virtuous

cycle. Get the platform right and enormous scale can

be achieved in a relatively short period of time. Consider

online retailing platform Amazon. What started as an

online book retailer has grown into an e-commerce

platform with thousands of product lines. If you can’t

find it on Amazon, it probably doesn’t exist.

Platform business models exist outside the digital

world too, think Westfield shopping centres or even

some large clubs. It’s not unusual to see a large club offer

a wide array of services, provided by internal resources

or third-party providers, such as restaurants, cafes, TAB,

children’s play areas and retail outlets.

A recent Harvard Business Review article states

when a platform enters a traditional marketplace with

one-to-one consumer/supplier relationships, the

platform invariably wins.

Perhaps the future for club digital assets lies in the

aggregation of members into a single digital platform

that has the scale to provide club members with quality

online services. While a number of key services offered

by clubs, like food and beverage and sport and fitness,

don’t lend themselves well to the virtual environment,

others like event ticketing, wagering and responsible

gambling services do.

It’s not hard to imagine a future where club

membership provides access not only to the wonderful

physical facilities offered by the club, but also to a

vast array of online services and discounts through an

industry-wide digital platform. ♣

A brighter future

At KPMG, we look at the past, so we can find ways to do things better in the future.

Then we tailor our services to suit your Club’s individual needs.

To discuss how we can tailor our audit, tax and business advisory services to suit your

Club, please contact Cameron Roan on (02) 9335 7480.

kpmg.com.au

© 2016 KPMG, an Australian partnership. All rights reserved. January 2016. VICN13628PE.

MOREWAYS

TOWIN

| Sponsored Content30

Ainsworth Game Technology to show off its latest portfolio of gaming solutions at AGE 2016

SPONSORED BY AINSWORTH GAME TECHNOLOGY

To show its solid commitment

to delivering products designed for

the Australasia market, Ainsworth

will showcase a range of premium

titles at the upcoming Australasian Gaming

Expo (AGE).

Ainsworth is particularly excited about the

AGE where it will introduce the most striking

brand to join Ainsworth’s industry-leading

GamePlus® library – Win Storm®! Exclusive

to the A600® and launching with three

winning titles – Hail n’ Diamonds™, Ultimate

Thunder™ and Wild Wins™, Win Storm® gives

players more ways to win with two levels of

standalone progressives, two levels of bonus

prizes and multiple credit prizes. Win Storm®

will stir up a storm on your gaming floor.

Continuing with our focus on game

content, we are certain that players’

excitement levels will be elevated to new

heights with Dream Strike™. Derived from

Ainsworth’s Vegas-themed Players Paradise™

series of games, Dream Strike™ offers one

level link progressive, two levels of bonus

prizes, and a remarkable free games feature.

Dream Strike™ games on display will be Fire

Strike™ and Fortune Strike™.

Ainsworth will present the new

Fire Money™ and Ice Money™ titles. Housed

in the A600® cabinet, both games offer two

levels of standalone progressives, two levels

of bonus prizes, rapid-triggering “Diamond”

feature that trigger progressives or bonus

prizes, and a free game feature with retriggers

and increasing stacked multipliers.

Targeting the 20c niche market, Ainsworth

will display Thunder Money™ and Thunder

Gold™. These titles are packed with a powerful

punch, overflowing with three levels of

standalone progressives, three levels of bonus

prizes and engaging free games.

Ainsworth will expand their collection

of highly entertaining multi-game suites with

titles including: Multiplay Mustang Series™,

Multiplay Fire Star™, Triple Shot King Spin™,

Double Shot King Spin II™, Quad Shot

King Spin II™ and Multiplay Big Time VIII™.

Visitors will also be able to take a look at the

outstanding Double Shot Gold™ series.

Ainsworth will demonstrate a wealth of

titles in the legacy Double Shot®, Quad Shot®,

Triple Shot™ and High Denom™ line of games.

Other established products to look out for

include Grand Fortune™, Cash Adventures™,

Cash Odyssey™, Oriental Express™ and

Ultimate Gold™.

Highlighting Ainsworth’s A560XSL™

offerings for the AGE will be the debut of the

new Sky High Jackpots™ brand.

Incorporating four standalone progressives,

special expanding wild symbols and

entertaining features, Sky High Jackpots™

offers players more ways to win. Each title

includes an exceptional feature designed to

take full advantage of the 32” high definition

screen. Ainsworth will also be presenting their

latest games in the Double Shot® and

Quad Shot® A560®SL range.

“AGE is the leading tradeshow for the

Australasia gaming industry and provides an

opportunity to for Ainsworth to showcase the

greatest of what Ainsworth has to offer. The

Australasia market has an appetite for the

best in class games and at Ainsworth we are

dedicated to satisfying these demands with

highly innovative technology, cabinet flexibility,

product performance and a wide range of

game options,” said Andrew Hely, Ainsworth’s

General Manager Australia & New Zealand.

Visit Stand #300 and let the Ainsworth

team present their industry-leading

Game Plus® range of products. If you would

like more information on how Ainsworth could

transform your gaming floor, jump on their

website www.agtslots.com.au or alternatively

contact your local Ainsworth Sales Executive

on (02) 9739 8000. ♣

Feature | 31

Racks and rillettes, croquettes and cannelloni, bon bons

and lollipops. These were just some of the ways in which

our three celebrity judges and hungry guests got to

enjoy one of the key ingredients during this year’s

Chef’s Table finals – rabbit.

Head judge Julio Azzarello and fellow judges Courtney Roulston

and Adam Moore had their work cut out for them as they tasted

their way across the best meals in clubland. With a budget of just

$22 per head, the talented teams from each finalist club served up a

delicious three-course meal to their guests.

And to add a bit more heat to the kitchen, rather than just one

key ingredient, the chefs had to incorporate a five-item Pantry

List on their menus. This eclectic and on-trend mix of ingredients

included single origin chocolate, fresh Australian seafood, a native

Australian ingredient, Anchor cooking cream, and of course the

pesky critter that arrived on our shores via the First Fleet.

The winners will be revealed on Monday 25 July at the Chef’s

Table Awards Dinner. The Awards night will be hosted by restaurant

entrepreneur and celebrity chef from My Kitchen Rules, Guy Grossi,

who will share with us his journey to becoming one of Australia’s

most successful chefs. But before the winners for the 2016 Chef’s Table are

announced, let’s meet the finalists… ➤

2016 Chef's Table Prize Partners

2016 Chef's Table Culinary Partners

Culinary PartnersPrize Partners

Culinary PartnersPrize Partners Culinary PartnersPrize Partners

TOP CHEFSThe competition was fierce as a record 20 clubs from around the state competed in this year’s Chef’s Table finals.BY VICKY VALIDAKIS CLUBSNSW COMMUNICATIONS OFFICER

PHOTOGRAPHY BY TOBY B. STYLING

Gold Proudly sponsored by CCM Travel

The winning chefs will fly to the United States for

the National Restaurant Association Show and the

Beverage Alcohol for Restaurants (BAR) event in Chicago

plus visits to New York and Las Vegas. The prize Includes

return flights, airport transfers and accommodation in New

York, Chicago and Las Vegas.

SilverProudly sponsored by ClubsNSW

A luxury weekend escape for the chefs and two guests

to Mudgee’s wine country, tucked behind Sydney’s Blue

Mountains. The prize includes two night’s twin share

accommodation at the Perry Street Hotel, a wine tasting

experience at the Robert Oatley Vineyards Cellar Door,

mixed cases of six Robert Oatley wines, lunch at Wild Oats

Cafe and Pavilion and dinner at Pipeclay Pumphouse.

BronzeProudly sponsored by CCM Travel

A trip to Melbourne for the two chefs and entry to the Fine

Food Australia Show in September 2016. The prize includes

return flights, a night’s twin share accommodation at a 4-star

inner city hotel and breakfast for two people.

Apprentice AwardProudly sponsored by Fonterra Foodservice

and Hospitality Training Network (HTN)

One apprentice will receive direct entry into the 2017

Fonterra Proud to be a Chef mentoring program and the

opportunity to win an international culinary scholarship. The

prize includes a three-day trip to Melbourne in February 2017

with flights and accommodation inclusive. The winner will

also receive a cash prize valued at $2,500 courtesy of HTN.

| Chef's Table 201632

AWARDS DINNER25 JULY

THE EPPING CLUB

www.chefstable-clubsnsw.com

HURRY!TICKETS ON SALE

UNTIL 14 JULY

Culinary PartnersPrize Partners

2 0 1 6

Your Host – Guy Grossi from My Kitchen Rules

CT16 FPC 0716.indd 1 14/06/2016 3:19:27 PM


CAMPBELLTOWN-CATHOLIC-CLUB CAMPBELLTOWNCATHOLICCLUB

MENU

ENTRÉESeared queenSland ScallopS, black

pudding, Spiced corn purée, popcorn, enoki muShroomS and pork crackling.

MAINSautéed rack of rabbit, Szechuan

Smoked wagyu briSket, black truffle and celeriac maSh, roaSted hazelnut,

confit cherry tomatoeS and rabbit conSommé.

DESSERTbrûlée of lemon curd, white

chocolate mouSSe, eucalyptuS meringue, raSpberry Sorbet, peruvian

chocolate crumb and lemon balm.

PAUL RIFKIN EXECUTIVE CHEF | MATHEW OVINGTON HEAD CHEF

WHAT THE JUDGES SAID...

The King of Clubs with over 50,000

members is getting bigger – several exciting

new, individually themed food outlets will

open soon offering an extra 900 seats.

DISH HIGHLIGHT

The main of a beautifully frenched rabbit

rack, which would have taken hours to

skillfully prepare, paired with a flavourful

rabbit consommé was a talking point.

Campbelltown Catholic Club

GILBERT AQUINO HEAD CHEF | SANGJOON WANG CHEF DE PARTIE


A progressive Club, always finding ways

of reinventing itself. Very supportive

and friendly executive team who made

everyone very welcome. Generosity in

the food portions with very talented

chefs utilising new techniques with

ingredients they had never used before.

DISH HIGHLIGHT

The entrée of rabbit with textures of carrot

three ways was really inventive with rabbit

cooked to perfection but supported by

the unsung hero of the dish – carrots.

Canterbury hurlstone park rsl club


CHPRSL

MENU

ENTRÉErabbit loin ballottine, confit leg

fritter and carrot three wayS.

MAINmacadamia cruSted blue eye trevalla and warm niçoiSe.

DESSERTcuba chocolate cremeux

and ghana chocolate mouSSe, peanut rocher and

Salted caramel ice cream.

Chef's Table 2016 | 37

JONSOP WON SOUS CHEF | DEAN BARLOW CHEF DE PARTIE


A Club steeped in tradition that has

been modernised with a new direction

of food, very professional staff and

beautiful precision. Fantastic wine matches

and a good understanding of how to

represent each ingredient with respect.

DISH HIGHLIGHT

The entrée of scallops was such a beautifully

fresh and light dish with amazing texture

and technique, especially how the

scallops were prepared.

City Tattersalls Club

CITYTATTS CITYTATTERSALLSCLUB@CITYTATTSCLUB


MENU

ENTRÉEceviche of queenSland scallopS with a citruS vinaigrette, finger limeS and

tapioca criSpS.

MAINballottine of mcleay valley rabbit

with braiSed rabbit pie, davidSon plum gel, baby vegetableS and

red vein Sorrel.

DESSERTSingle origin chocolate and olive oil

mouSSe with textureS of raSpberry.


MENU

ENTRÉEpotato gnocchi with emu paStrami,

prawn paper, SaltbuSh criSpS, garlic chipS and prawn oil.

MAINSouS vide rabbit loin with truffle, Streaky bacon and yuzu juS, rabbit

and prune filo Scroll with burnt honey carrot purée and beetroot

criSpS.

DESSERTgateaux with criSpy almond, piStachio dacquoiSe, chocolate creamer, white

chocolate plaque with raSpberry rhubarb jelly and wattleSeed mouSSe.


ROBERT LEONARD EXEC. HEAD CHEF | BROOKE STEWART 2ND YEAR APPRENTICE


With a couple of highly commended awards

and apprentice of the year already under

the Club’s belt, expectations were high with

local producers contributing to a great night.

DISH HIGHLIGHT

The dessert of gateaux with wattleseed

mousse, pistachio dacquoise and a

spectacular single origin chocolate from a

producer in Mudgee was highly memorable.

Dubbo RSL Memorial Club

DUBBORSL @DUBBOAU


MENU

ENTRÉESmoked wild rabbit and duck terrine

with native munthari berrieS, piStachio and celeriac Served with 5-Spiced carrot puree, brioche croutonS,

kakadu plum gel, pickled vegetableS and native aniSeed foam.

MAINSouS-vide auStralian goldband

Snapper with aSSiette of Seafood, confit vegetableS, native buSh tomato gel, auStralian finger lime caviar and

olive liquorice.

DESSERTblown Sugar beetroot with rich dark

belgian chocolate mouSSe, candied beetrootS, raSpberry and quandong

Sorbet, beetroot macaron, chocolate Soil and fennel gel.


ANTHONY BROUSSARD HEAD CHEF | RYAN STANLEY CHEF


A team of young chefs who went all

out to impress. Sitting alongside the

patrons it was amazing to see the

generosity of the food and the happiness

of the guests in a very busy Club.

DISH HIGHLIGHT

The theatrics of dessert with the blown

beetroot sugar work on top of the dessert

pots. The whole Club was in awe of this

beautiful violet purple balloon that has

a mystery rich chocolate dessert.

GOSFORD RSL CLUB

GOSFORDRSLCLUB GOSFORD_RSL@GOSFORDGALAXY


MENU

ENTRÉEnorthern queenSland barramundi fillet, Sweet corn purée, charred

corn, pickled radiSh, cucumber, watercreSS and rocket oil.

MAINbacon wrapped rabbit loin, rabbit croquette, carrot purée, heirloom

carrot, criSpy potato bake, pea tendrilS and juS.

DESSERTwattle Seed olive oil cake, Salted “Spencer cocoa” dark chocolate garniSh, macadamia nut crumble, grilled peach purée, riberry gel

and lime meringue duSt.


WARREN JOUANNET HEAD CHEF | LAUREN NEALY 2ND YEAR APPRENTICE


Nestled in a popular holiday spot with

strong support from the community,

including the very proud Mayor, Kiama

Leagues is a social meeting place

for locals and holidaymakers with

innovative menus to suit all tastes.

DISH HIGHLIGHT

The main of a bacon wrapped rabbit

loin and croquette of rabbit with silken

carrot purée was a sensory sensation.

KIAMA LEAGUES CLUB

KIAMA-LEAGUES-CLUB


MANLYSKIFF

MENUENTRÉE

Skull iSland prawnS, heirloom tomato, Sweet pickled cucumber

ribbonS, lemon jelly, Samphire and tarragon biSque.

MAINpaper bark Smoked macleay valley

rabbit roulade, Shiitake muShroom, oySter muShroom, carrot, caramelized eSchallot, quandong paSte, cheStnut

duSt and bordelaiSe.

DESSERTSpiced chocolate jelly, coffee Soil, Sour cherry yoghurt and

almond milk foam.

Manly 16FT Skiff Sailing Club

BROOKS MAYMAN EXECUTIVE CHEF | TIMIRKUMAR PATEL SENIOR SOUS CHEF


A newly renovated Club with ocean

views and a youthful casual setting that

made you feel welcome. A new Club to

competition, they proudly showcased

amazing food and set the bar high.

DISH HIGHLIGHT

The use of native ingredients was

done with respect giving a new

highlight to the rabbit in main.

MANLYSKIFF



MINGARACLUB

MINGARACLUB

@MINGARACLUB

MENUENTRÉE

Rabbit Ravioli, foRest mushRoom consumeé, sous-vide Rabbit loin,

salt bush Roasted tomato and wood soRRel.

MAINseafood collation pan seaRed sea

scallops, white tRuffle and macadamia nut puRée, chaRRed scampi, fingeR

lime and salmon peaRls, tigeR pRawn and lemon mousse, tuRmeRic pickled

caulifloweR, seeded mustaRd and honey hickoRy smoked salmon.

DESSERTRoasted quandong and gRanny smith

taRtlet, toRched italian meRingue, lemon aspen gel, cinnamon spheRes

and white chocolate diRt.


RUTH WILSON CHEF | DAVID WEBSTER 2ND CHEF


The whole team was passionately

behind the chefs 100 per cent. The wait

staff and the sommelier went the extra

mile to ensure everybody was

welcomed and serviced.

DISH HIGHLIGHT

Dessert was impressive with a native

twist on apple pie with a refreshing

lemon aspen gel.

Mingara Recreation Club


| Chef's Table 201650 | Chef's Table 201650

MENUENTRÉE

bush tomato bRaised Rabbit with confit sweet potato, bReakfast Radish, sugaR snap peas and taRget beetRoot.

MAINcRispy skin blue eye cod, buRnt

butteR baby leeks, celeRiac puRee, bacon cRumb, fRied eschallots

and yuzu peaRls.

DESSERTcaRamelised white chocolate mousse

encased in 66% mexican chocolate, macadamia cRumble, mint pRaline and

RaspbeRRy hibiscus soRbet.

Mittagong RSL Club

LUCY DOBBINS COMMIS CHEF | ASHLEY AGAZZI COMMIS CHEF


A warm atmosphere (especially by the

fireplace), with a brand new fitout that

rivals most city clubs. The table

centrepieces were beautiful with

colourful fruit and flowers.

DISH HIGHLIGHT

The entrée was a beautiful rabbit and

bush tomatoes with perfectly cooked

and seasoned vegetables.

MITTAGONGRSL



Mooney Mooney relies heavily on a

successful food and beverage portfolio

rather than gaming revenue, and it

shows. It’s third year in the competition,

the Club’s small group of talented chefs

and wait team produced a great meal.

DISH HIGHLIGHT

Entrée of duck neck sausage filled

with rabbit farce and confit of Kakadu

plum was done to perfection

and beautifully balanced.

Mooney Mooney Club

NEIL CARPENTER HEAD CHEF | CHANTELLE HENDRICKS SOUS CHEF


MENU

ENTRÉEDuck neck sausage, rabbit pistachio farce, kakaDu plum confit, Dukkah

spice, game jus, celery heart anD canDieD hazelnut.

MAINseaRed spanish mackeRel, togaRashi, twin puRees of jeRusalem aRtichoke

and edamame, fingeR lime peaRls, Roast eschallots and shimeji.

DESSERTcoconut panna cotta in ecuadoRian

single oRigin chocolate case, oRange coconut meRingue, coconut gRanite

and oRange syRup.


MENU

ENTRÉEsesame seareD yellow fin tuna with

confit cuttlefish, yuzu curD, organic reD quinoa, pickleD karkalla, baby

shiso anD chilli corianDer ice.

MAINassiette of Rabbit – seaRed Rack with

fondant potato and jus, pan fRied loin with saltbush and jeRusalem

aRtichoke, bRaised shouldeR toRtellini with minted caRRot, Roasted beets and

poached tRuss tomato.

DESSERTbutteRmilk panna cotta with pink moscato jelly, pomegRanate gel,

lavendeR dust and smoked madalait chocolatecoconut meRingue, coconut

gRanite and oRange syRup.

OATLANDS-GOLF-CLUB

@OATLANDSGC



One of Sydney’s best golf courses with

a rich history – it was established in 1931

and commandeered by the Australian

Army during WW2 – the Club is hidden

in a lush beautiful green landscape in

Sydney’s north-western suburbs.

DISH HIGHLIGHT

The main – it was all rabbit with a perfectly

seared rack, saltbush loin and braised

shoulder tortellini with minted carrots

and roasted beetroots. It was beautifully

cooked and left you wanting more.

Oatlands Golf Club

PAUL MOLAN HEAD CHEF | BETH DOBBINS APPRENTICE CHEF



Back to back Chef’s Table winners in

2014 and 2015, Revesby Workers’ has

a new team but expectations were

still high for one of the country’s most

prominent and successful clubs.

DISH HIGHLIGHT

The entree of kingfish tataki and pickled cos

lettuce with a cauliflower and ginger milk

and finished with a nutty sesame salt was

sensational and left you wanting more.

Revesby Workers’ Club

MICHAEL HARDIE COMMIS CHEF | SIMON NGUYEN APPRENTICE CHEF

REVESBYWORKERSCLUB


MENU

ENTRÉEkingfish tataki, pickleD cos lettuce,

cauliflower anD ginger milk, roe, charcoal anD sesame salt.

MAINRabbit Rillettes, duck liveR paRfait,

Roasted loin, RhubaRb, cRoquette and madeiRa Reduction.

DESSERTfRozen sheep’s milk yoghuRt,

eucalyptus meRingue, chocolate sponge, cocoa cRumbs and gum gel.


THE-ROYAL-PRINCE-ALFRED-YACHT-CLUB-RPAYC

RPAYC

@RPAYC

MENUENTRÉE

smoked confit of petuna ocean tRout with kaRkalla beignet, hoRseRadish,

Red lace, peaRls and tRout cRackling.

MAINassiette of wild Rabbit with

pRosciutto, golden beetRoot, Red Radish, plum, eschallot, pickled

cumquat jus and nastuRtium.

DESSERTecuadoRian daRk chocolate dèlice,

muscatel ice cReam, almond floRentine and chocolate aeRo.

STEVE PROCTOR HEAD CHEF | JON PRYOR SOUS CHEF

ROYAL PRINCE ALFRED YACHT CLUBWHAT THE JUDGES SAID...

There are fabulous water views and lots

of beautiful boats at this private yacht

club, hidden away in Newport. Club staff

and management were very proud and

supportive of their chefs and it was a

really fun evening.

DISH HIGHLIGHT

The entrée of a beautiful smoked trout

was simplicity and elegance on a plate.


ROYAL PRINCE ALFRED YACHT CLUB


ROYALSYDNEYYACHTSQUADRON

RSYS1862

@RSYS1862

ROYAL sydney YACHT squadron

IAN MCINNES EXECUTIVE CHEF | SEAN COLLETT CHEF DE CUISINE


Royal Sydney Yacht Squadron is one of

Australia’s oldest yacht clubs with lots of

history and tradition in one of Sydney’s

best waterfront locations – Kirribilli. The

chefs are very innovative and the Club

harbours an impressive wine cellar.

DISH HIGHLIGHT

The entrée of rabbit saddle served cold

with pickled carrots and saltbush and

munthrie berries was beautiful.

MENUENTRÉE

macleay valley Rabbit saddle, liveR, bacon, gelée, heiRloom caRRot,

saltbush, sandalwood nuts and pickled muntRies.

MAINayR cobia poached in whey, puffed skin, poRt lincoln squid, cuRed fin, ink sauce, pumpkin leaves, puRslane

and wateR chestnut.

DESSERTsmoked bRush box honey, zokoko

chocolate cRumb and cReam, honeycomb, eldeR floweR Ricotta

and lemon aspen ice.




MENUENTRÉE

moReton bay bug butteR, poached moReton bay bug tail, samphiRe, stRing

beans, muscat gRapes, mint gRanita, eldeRfloweR vinaigRette

and pine nuts.

MAINmacleay valley Rabbit Roast saddle,

confit leg, Rabbit liveR mousse, maple smoked Rabbit and bacon teRRine,

kakadu plum mustaRd, macadamia nut pRaline, mulbeRRies and

white Radicchio.

DESSERTecuadoR single oRigin daRk chocolate, tempeRed chocolate leaves, chocolate

espuma, coconut wateR soRbet, lime scented macaRon, spiced Rum cake, muscovado sugaR caviaR and salad

buRnet coulis.

THE GREENS NORTH SYDNEY

NATHAN TILLOTT EXECUTIVE CHEF | ADAM TURNBULL HEAD CHEF


A bowling club like you’ve never seen

before, The Greens looks like a club in New

York City but it has a bowling green with a

view. One of the Club’s best-kept secrets

is that you can book a private table for

six on the green and enjoy a degustation

menu. The wait staff were very professional,

serving our meals with military precision.

DISH HIGHLIGHT

The all-rabbit main – rabbit saddle,

maple smoked rabbit and confit rabbit

leg – was superb, and the Kakadu

plum mustard was simply stunning.

THEGREENSBARNORTHSYDNEY

THEGREENSNORTHSYDNEY


the shellharbour Club

DEAN BEICHERT COMMIS CHEF | SHANNON EVANS CHEF DE PARTIE


Celebrating their 60th year as a Club, the

theme and setting was styled beautifully

by the CEO. Great to see a new team of

young chefs being supported by both the

management and the chefs from last

year’s competition.

DISH HIGHLIGHT

Dessert — “Not Just Fruit & Nut"—

a take on a famous chocolate bar

with a few surprising elements like

Pedro Ximénez soaked sultanas.

MENUENTRÉE

Rabbit teRRine, pickles and RhubaRb.

MAINpapeRbaRk blue eye cod, bRoth,

seaweed, blue swimmeR cRab dumpling and wasabi caviaR.

DESSERT"not just fRuit & nut".


THESHELLHARBOURCLUB

THESHELLHARBOURCLUB

@SHELLY_S


MENUENTRÉE

cone bay baRRamundi – tomato consommé, samphiRe and fingeR lime.

MAINRabbit – lollipop, saddle, pie,

potato Roulade, beetRoot, spinach, tuRnip and jus.

DESSERTchocolate – jelly, bRûlée, meRingue,

cReam and almond cake.


DYLAN OSMOND CHEF | DARREN JONATHAN CHEF

TWEED HEADS BOWLS CLUBWHAT THE JUDGES SAID...

Tweed Heads Bowls is an iconic Club on our

northern border with a very talented kitchen

brigade of seasoned professionals. The

Club also has an outlet called The Pantry,

which includes a beautiful bakery selling

freshly baked pies and other exciting treats.

DISH HIGHLIGHT

The entrée of a beautifully cooked Cone

Bay Barramundi surrounded by tomato

consommé and bursts of finger limes.

TWEEDBOWLS


WENTYLEAGUES

WENTYLEAGUES

COLIN YABSLEY EXECUTIVE CHEF | CALEB MORAS-SMITH SOUS CHEF


A Club famous for great burgers and giant

shakes will become more famous with the

announcement of very big expansion plans

which will take dining to over 1,900 seats.

DISH HIGHLIGHT

Entrée – the nose to tail eating of rabbit

with four different morsels of rabbit

from liver parfait, crumbed rabbit leg,

terrine and smoked loin. A highlight

was the chocolate crispy pancetta.

Wenty Leagues Club

WENTYLEAGUES


MENUENTRÉE

pRessed Rabbit shouldeR and kidney, austRalian mustaRd fRuits,

cRumbed confit Rabbit, bush tomato emulsion, iRonbaRk smoked Rabbit

loin, Rabbit liveR paRfait with edible papeRbaRk, chaRRed coRn and chocolate pancetta.

MAINsalted wild baRRamundi and

yabbies in a butteRy puff pastRy seRved with easteRn Rock lobsteR

mash and paRsley sauce.

DESSERTRoasted macadamia mousse with

coconut jelly, 73% madagascan single oRigin chocolate, macadamia and

coconut dacquoise and chocolate sweet paste.


Western Suburbs Leagues Club New Lambton

LESLEY TAYLOR HEAD CHEF | DANIEL WIJEKOON SOUS CHEF


Famous for setting the fine dining scene

in Newcastle, the Club now has multiple

eateries that rival the best restaurants in

any city. As we strolled along the boulevard

looking at fresh seafood and aged meat,

we imagined we were in Paris, but oh,

that’s right, we were inside a Club.

DISH HIGHLIGHT

The beautifully light entrée of octopus

terrine married with pineapple

curry and squid ink started the

tastebuds on a wonderful journey.

WESTSNEWCASTLE

THEWESTSGROUP


MENUENTRÉE

OctOpus terrine, lemOn aspen, pineapple curry, watercress, finger

limes and squid ink wafer.

MAINBarOn Of wild raBBit, raBBit

BOn BOn, quandOng, BaBy pear and carrOt cOnfit purée.

DESSERT“Ziggy stardust” – ZOkOkO chOcOlate

sphere, white chOcOlate and gOats cheese cream, BeetrOOt gel, BeetrOOt ice cream, chOcOlate and almOnd sOil,

and pOpping candy.


MENUENTRÉE

fresh lOcal seafOOd squid ink mat, Blue swimmer, native yaBBy,

flathead and Oyster.

MAINwild raBBit: cannellOni, pate, Braise, scallOp, mushrOOm, macadamia, rOast

turnip and turnip crumBle.

DESSERTmOnOchrOme Of yellOw sweet cOrn

mOusse, saffrOn meringue, single Origin chOcOlate and pOpcOrn pOwder.


Wests Mayfield

DYLAN BROWNE HEAD CHEF | RENEE HENDERSON SOUS CHEF


A Club famous for hosting the Newcastle

Knights and a stunning gymnasium,

this Club hides an equally stunning

secret – a restaurant that serves beautiful

food by a beautiful team of staff.

DISH HIGHLIGHT

It was hard to choose between the

theatrics of the rabbit main and

the monochrome dessert, but the

dessert won by a sliver. The innovative

combination of yellow ingredients

like corn, beetroot, saffron, curry and

passionfruit was a treat for the tastebuds.

WESTSNEWCASTLE

THEWESTSGROUP


| The Club Life74

MUNMORAH BOWLO WHAT A TURNAROUNDBY MARITA BARRON CLUBSNSW MEMBER SERVICES MANAGER

Ask anyone about Munmorah United Bowling Club on the

Central Coast and they will say it’s a great community asset

for the residents of Lake Munmorah region. Munmorah

Bowlo, as it is affectionately known by the locals, has over

5,000 members, including 230 bowling members.

Over the past few years, the Club struggled financially, with a profit of

only $10,000 for the 2013/14 financial year.

Enter new CEO, Alex Moore, in August 2014. Moore could see the

untapped potential of Munmorah Bowlo and decided to take on the

challenge. He introduced new policies, tighter controls and efficient

processes, which lifted the Club’s EBITDA margin from below five per cent

to over 15 per cent. The Club was able to continue providing a premium

service to its members while building a solid platform to invest in future

capital initiatives.

By 2014/15 the Club’s revenue had increased to $440,860 and,

through sound board policy and diligent control of expenses, member

funds increased by $375,981 to $3,311,684.

One of the main drivers of this increased growth was gaming. Moore

replaced 15 EGMs and converted another 20, and he changed the floor

layout to give members a more private and appealing gaming experience.

He also increased visitation by introducing a variety of entertainment and

promotions to suit the local demographic.

The Club’s new strategic plan is a road map for the future and includes

the development of a new clubhouse. It reinforces the Club’s core business

elements but also involves exploring a range of additional revenue sources

to strengthen the Club and provide benefits for the entire community.

Moore’s commitment to the Club has come at some personal

sacrifice – his family lives in Port Macquarie and he travels back there once

a fortnight to visit. But thanks to Moore and his determined staff, the

future of the Munmorah United Bowling Club looks far healthier than it

did a few years ago. ♣

The Club Life | 75

1 x garlic clove, crushed

8 x ciabatta rolls

480g smoked gypsy ham

160g pickles160g Dijon mustard

150g Western Star

Spreadable Butter

16 x Mainland Swiss Cheese Slices

800g pulled pork

1g salt & pepper

2g ground cumin

3g oregano

1g chilli flakes

CUBAN SANDWICH!

H OW TO G R I L L T H E P E R F E C T

Combine the pulled pork with garlic and

seasonings (plus a little stock if needed) then heat

through to infuse and cook out spices.

Use Mainland cheese slices when you want quality, distinctly

flavoursome cheese for your recipes. Whatever your professional

requirements, there is a Mainland cheese to suit.

Build your Cuban: Butter the ciabatta,

layer on Mainland Swiss Cheese Slices, then top

with pulled pork, pickles, ham and mustard.

Finish with remaining Mainland Swiss Cheese

Slices then grill till ciabatta is crispy and

cheese is melted.

| Sponsored Content76

WILD WEATHER CREATES HAVOCClubs came to the aid of their communities as severe storms battered Sydney in early June.BY TIM ESCOTT CLUBSNSW DIGITAL COMMUNICATIONS OFFICER

Described as one of the worst storms in more than 40 years,

wild winds, heavy rain and flooding claimed four lives and

damaged hundreds of Sydney homes and businesses.

One of the most dramatic images from the storm was of

a large residential swimming pool that collapsed onto the beach in Collaroy.

Sydney’s Northern Beaches were among the worst hit suburbs, with waves

up to 8 metres crashing into beachfront properties and eroding up to 40

metres of coastline. The Beach Club in Collaroy was forced to close at 6pm

on Sunday 5 June for safety reasons and suffered extensive structural

damage to its balcony, which hung precariously over the beach after the

storm eroded the sand underneath the Club.

After an inspection, engineers decided the Club had to remain closed

until structural issues were resolved. ADCO Construction generously

stepped in to help and along with Club management they were able to pull

together a team of locals to make the building safe. Although tonnes of

sand transported to the shore up the Club were later eroded by a king tide,

the Club’s foundations were saved.

Something else very special was also saved. “When local police visited

to cordoned off the area at 10pm on Sunday night at the height of the

storm, the policeman in charge and a Club member found an item of great

sentimental value submerged under a sandstone block – a Lone Pine,”

says CEO Robert McConnell.

The Lone Pine came to the Club as part of the Anzac Centenary

celebrations last year. “In the ceremony, 100 boats carried 100 plants to

give to 100 kids – the seedlings were grown from ones at Anzac Cove. The

Lone Pine was planted at the southern end of the Club a year later during

the 2016 Anzac service,” says McConnell.

Local man Barry Conway re-potted the plant and took it to the

Collaroy Surf Life Saving Club next door. “When we put our balcony back

together, we will put the Lone Pine back there for another 100 years until

the next storm comes along,” says McConnell. For his role in saving the

Lone Pine, Barry will enjoy a meal on the Club.

Another popular Northern Beaches venue, Pittwater RSL, hosted

over 200 people (and pets) seeking shelter from the storm.

Representatives from the Department Of Community Services, Red

Cross, Anglicare and The Salvation Army were also on site to assist with

food, bedding and finding alternative accommodation.

In south-western Sydney at the Liverpool Catholic Club, up to 500

people were stranded there after the carpark and surrounding streets

became flooded. Patrons and staff were not able to leave the Club until

after 10 pm on the Sunday, with many opting to stay the night,

One staff member put himself at risk to help others. A post on the

Club’s Facebook page reads: “Thank you to all the staff who went above

and beyond for our patrons and visitors on Sunday… our maintenance

man, Con came to the rescue of several people who were stuck in their

vehicles in flood waters and even managed to save these little ducklings!”

The two ducklings pictured in the post look a little bedraggled but

otherwise healthy and happy. Staff members fed them and released

them back into the ponds on the Club grounds but they formed a special

bond with Con. “They still follow him around like he’s their mother,” Club

spokesman Mark Russell told News Local press. “Every time he goes near

them they start following him.” ♣

MULTI-VENUE SELF-EXCLUSION

As a member of ClubsNSW, your club has secure access to our multi-venue self-exclusion (MVSE) program - just one

of the many benefits your club is entitled to.

WE HELP YOU TO HELP OTHERS.

For help in connecting your club to the MVSE system, contact our ClubSAFE Systems Coordinator Alistair Scott on 02 9268 3036 or email [email protected]

Ad MVSE FPC 0616.indd 1 11/05/2016 8:44:32 AM

THE GIFT OF TIMEVolunteers in the club industry dedicate 1.6 million hours to helping their clubs and communities. It is time to recognise their dedication and generosity.BY AMANDA GRANNALL CLUBSNSW COMMUNITY PARTNERSHIPS MANAGER

Volunteers in NSW contribute 240 million hours, valued at $5

billion, to local communities each year, according to statistics

from the Productivity Commission. The recent ClubsNSW

Census Report identified the total value of volunteering in

registered clubs to be $120 million in 2015.

Collectively, NSW volunteers constitute the largest and most

diverse workforce in our state. Now it is time to recognise the thousands

of volunteers across NSW who continually give the gift of their time.

ClubsNSW, in partnership with the NSW Government, is the proud

Principal Partner of the 10th Annual NSW Volunteer of the Year Awards

led by the state’s peak industry body for volunteering, The Centre for

Volunteering. ClubsNSW CEO Anthony Ball said loyal volunteers, like the

ones found in registered clubs across the state, are committed to making a

difference in the lives of people in their communities.

“Through a myriad of opportunities, volunteers in the club

industry dedicate 1.6 million hours of their time per year, and we are

incredibly proud of the part they play in building and strengthening

our local communities.” ClubsNSW is encouraging all clubs to get involved

by nominating a deserving volunteer. No matter where volunteers come

from across NSW, the Awards recognise their efforts with 20 regional

ceremonies to be held across the state between August and October 2016,

culminating in the State Gala on 2 December.

With only weeks until nominations close, make sure you

recognise the efforts of your volunteers and nominate them today by

visiting www.volunteering.com.au/volunteer-awards/nomination/. ♣

MARK YOUR CALENDARS

¡ Nominations Close: Friday 15 July 2016

¡ Regional Award Ceremonies: August – October 2016

¡ Corporate Volunteering Ceremony: Friday 4 November 2016

¡ State Gala Award Ceremony: Friday 2 December 2016

Important Dates for the 10th Annual

NSW Volunteer of the Year Awards.

VOLUNTEER OF THE YEAR AWARDS 2016This year there are eight award categories to recognise volunteers

who come from all walks and stages of life..

1. Student – Full-time students in primary, secondary,

vocational or tertiary study

2. Youth – 24 years and under

3. Adult – 25 to 64 years

4. Senior – 65 years +

5. Volunteer Team

6. Excellence in Volunteer Management

7. Corporate Volunteer (Individual)

8. Corporate Volunteer Team

The winners of Student, Youth, Adult and Senior categories will be

eligible for the award of Volunteer of the Year.NSW Minister for Multiculturalism John Ajaka and Centre for Volunteering CEO Gemma Rygate with 2015 Lifetime Achievement Award Recipients, The Holocaust Survivor Volunteer Guides.

| The Club Life78

CURRENTLY TRUSTED BY:

WHO IS MASTERPLANNING YOUR CLUB’S FOOD AND HOSPITALITY?

A customer-centric approach is the foundation to planning your club’s 2020 food and hospitality vision.

KEY SERVICES INCLUDE:

› Food and hospitality strategy and positioning statement › Sustainable volumes and sales forecasting › Food and beverage mix diversification › Spatial planning and massing › Concept development – cafés, restaurants, bars, bistros › Service audits – food, service and satisfaction

At Future Food we create strategies using a divide and diversify approach aimed at enhancing members’ experiences and expanding your club’s appeal as a hospitality destination for the greater community.

Contact Francis Loughran on 0418 586 149 or Future Food on (03) 9646 5177 to arrange a meeting.www.futurefood.com.au

EDUCATING OUR BEST AND BRIGHTESTMekong Mounties has awarded two $10,000 University Scholarships to exceptional students in need of assistance. BY TIM ESCOTT CLUBSNSW DIGITAL COMMUNICATIONS OFFICER

The inaugural Mekong Mounties

University Scholarship has

been awarded to two hard-

working students to help them

achieve their higher education goals. Julia

Nguyen and Kylie Huynh, who both live

locally in Cabramatta, were presented with

scholarships of $10,000 each.

The program was launched in

2015 and aims to assist and encourage

students from Vietnamese heritage and

of low socioeconomic and disadvantaged

backgrounds to gain tertiary education.

Mekong originally planned to offer a

single scholarship, but both recipients’

applications were of such high calibre that

the Club generously decided to award two

scholarships. Applicants were assessed on

academic merit, achievements outside of

school including community involvement,

financial hardship, and personal barriers

that had been overcome.

Mounties Group President Kevin Ingram

said the Club looked forward to helping

dedicated local students achieve their

educational goals in the future. “We would

like to thank all entrants for their efforts

and are pleased we were able to award two

scholarships, as we were unable to decide

between these very deserving and

hard-working students,” says Ingram.

Both recipients received exceptional

results in the Higher School Certificate

in 2015 and are now attending The

University of Sydney.

Julia Nguyen, who was Dux at St John’s

Park High School, will be undertaking

a double degree (Commerce and Arts)

with her goal to become a business

management consultant. Nguyen has

withstood personal family hardship and

recognises the value of resilience and

determination. The scholarship will help

fund essentials for her including university

fees, textbooks and a laptop.

“I am extremely happy and very grateful

for Mounties for really supporting me,”

says Nguyen. “I am very grateful they have

given me this opportunity and to not be

financially burdened with today’s costs

of university.”

Kylie Huynh, who attended Cabramatta

High School, is completing a Bachelor of

Speech Pathology. Upon finishing university,

she hopes to work as a speech pathologist

in a pre-school or a primary school setting.

In the longer term, she would like to set up

her own practice in the field.

Huynh recently dedicated her time

fundraising for an orphanage in Nepal

after the 2015 earthquake.

“Winning the Award was unexpected

and when it was announced that I was the

recipient I was really proud and surprised

and really grateful as well,” says Huynh.

“My parents were really happy and this is

one of the biggest achievements that has

ever happened to me. This will help me not

just at university, but after university, so I

have confidence in my education and I can

pursue other things.”

Both recipients were presented

with their scholarships at the 2016 TET

Festival, which celebrates the Vietnamese

New Year.

The Club will be running the same

scholarship for the 2017 academic year.

Applicants must achieve an ATAR score

above 90. . ♣

Scholarship winners Kylie Huynh (left) who went to Cabramatta High School, and Julia Nguyen who attended St Johns Park High School, with Mekong Chairman Bruce Ly.

"Through this scholarship, this will help me not just at university, but after university, so I have confidence in my education and I can pursue other things. "

| The Club Life80

CURRENTLY TRUSTED BY:

WHO IS MASTERPLANNING YOUR CLUB’S FOOD AND HOSPITALITY?

A customer-centric approach is the foundation to planning your club’s 2020 food and hospitality vision.

KEY SERVICES INCLUDE:

› Food and hospitality strategy and positioning statement › Sustainable volumes and sales forecasting › Food and beverage mix diversification › Spatial planning and massing › Concept development – cafés, restaurants, bars, bistros › Service audits – food, service and satisfaction

At Future Food we create strategies using a divide and diversify approach aimed at enhancing members’ experiences and expanding your club’s appeal as a hospitality destination for the greater community.

Contact Francis Loughran on 0418 586 149 or Future Food on (03) 9646 5177 to arrange a meeting.www.futurefood.com.au

Riverina Field Days, held at Griffith Showgrounds every

May, has gone from strength to strength since the Coro

Club took over with a remit to revitalise the event.

Founded in 1988 by a consortium of local media

interests, the Coro Club became involved a decade ago when the

event moved from Yanco to Griffith. The Club not only financially

backs the show, but also runs the event from start to finish. It’s a

huge undertaking and involves months of preparation organising

exhibitors and events.

The event has expanded from a field day to an agricultural

show, attracting farmers looking for the latest industry innovations

— which includes everything from new tractors to new ways to bale

cotton. This year more than 200 exhibitors from Queensland to

Victoria showcased their wares, with the number of exhibitors up 30

per cent from last year.

It is also a great weekend for the family, with attractions such

as cooking demonstrations, kelpie dog demonstrations, fashion

parades, entertainers, children’s rides, pony rides and agriculture

demonstrations. Professional singers and dancers from local studios

also offered classes to eager locals.

This year’s event was officially opened by Federal Health

Minister The Hon Sussan Ley MP, Griffith Mayor John Dal Broi, and

Chairman of the Wine Grapes Marketing Board, Bruno Brombal.

“We had a glorious two days and we are extremely happy with

how everything went. It was fabulous all round,” says Coro Club

Secretary Manager Roly Zappacosta, who has the tough job of

organising the event. “The numbers were really good. There were

plenty of families here with kids — so it wasn’t just farmers coming

down to have a look which is great.”

With visitors travelling from far and wide, Zappacosta says

Riverina Field Days is a boon for the local economy. “It was good for

the whole region. We had people come from as far away as Mildura

and they are all staying in the city and eating here and it all adds up

to be great for our community.”

The Club sees Riverina Field Days as a great way to give back to

the community and showcase what the region is all about. “We were

very happy with the event and we are looking forward to it being

bigger and better next year,” says Zappacosta. ♣

HAVING A FIELD DAYMore than 10,000 people enjoyed a weekend outing to Griffith’s annual agricultural show.BY TIM ESCOTTCLUBSNSW DIGITAL COMMUNICATIONS OFFICER

| The Club Life82

We don’t just create awesome loyalty programs; we provide the powerful insights

to build and retain profitable members. Give us a Buzz to find out how!

(02) 9817 [email protected]

SublimeDami Im

the

The Eurovision superstar is set to dazzle on her NSW club tour.BY MICHAEL ADAMS

Since taking out the Eurovision Song Contest runner-up

title with her spine-tingling hit “Sound Of Silence”,

Dami Im’s life has been unfolding at a dizzying pace.

First there was the wave of national pride and a brief

media controversy over whether she actually beat Ukraine’s entrant

and deserved to win the competition.

Then came Dami’s triumphant return to her hometown of

Logan in Queensland before the singer jetted off to Uganda for

children’s charity Compassion Australia. Somewhere in the mix,

the 27-year-old beauty also became the new face of L'Oreal Paris

True Match foundation.

But now Dami is back home again and ready to reward loyal

fans and new converts with her first-ever national tour, “Yesterday

Once More”, which showcases Classic Carpenters, her new album

of cover versions of hits by the duo The Carpenters. Dami, who has

long considered Karen Carpenter one of her idols, will sing ballads

like “There’s A Kind Of Hush”, “Close To You”, “A Song For You” and

“Rainy Days And Mondays”.

“My parents used to play The Carpenters to me when I was a

kid,” she told news.com.au. “I used to sing them at local gigs, I just

loved the songs. In case people have forgotten about their songs I

wanted to bring them back, do them in my own style on my piano.”

But Dami’s show won’t only feature such classics. Fans who’ve

followed her since she won The X Factor in 2013 will also be

treated to hits like “Super Love”, “Gladiator” and “Smile”. And, of

course, expect Dami to bring the house down each night with

“Sound Of Silence”.

“If it’s a good song, it’s a good song, it doesn’t matter who

wrote it,” she said of the tour’s set list. “I do enjoy taking a song

and trying to make it my style or fit my voice. X Factor really helped

me do that. I’ll do “Purple Rain” and “Bridge Over Troubled Water”.

They’re timeless songs. I could sing them forever and never get sick

of them.”

The tour kicks off in July and runs right through to December.

For a full list of venues visit www.damiim.com/tour/. ♣

| The Club Life84

The Club Life | 85

Corporate Social Responsibility (CSR)& the Code Authority

CDI REGIONALSEMINAR 2

Corporate Social Responsibility is high on the community agenda in 2016. While clubs have arguably always operated in this space, ClubsNSW have worked with the Australian Centre for Corporate Social Responsibility to develop and launch Your Club’s Social Responsibilities – A Practical Guide to Meeting Community Expectations to ensure we are maximising the benefit we offer to our communities.

Many in the industry are aware of the Club Code of Practice and have heard of the Code Authority, but don’t understand the connection between the two. We will demystify and clarify the way the Code Authority operates and how it can assist your club and board to operate at the highest possible governance and management standards.

Mon 4 July 3.30pm-6.00pm Ryde Eastwood Leagues Club North West Metropolitan

Tue 12 July 3.00pm-5.30pm St George Masonic Club Southern Metropolitan

Thu 14 July 8.30am-11.00am Belmont 16ft Sailing Club Newcastle & Hunter Valley

Sat 16 July 3.30pm-6.00pm Dubbo RSL Memorial Club Central West

Tue 19 July (TBC) 12.00pm-3.00pm Demo Club Broken Hill Riverina & South West

Thu 21 July 8.30am-11.00am Mullumbimby Ex-Services Club Far North Coast

Tue 2 Aug 8.30am-11.00am Gosford RSL Club Central Coast

Mon 15 Aug 2.30pm-5.00pm Illawarra Master Builders Club Illawarra & Shoalhaven

Tue 16 Aug 3.00pm-5.30pm Moruya Golf Club Southern Tablelands & Far South Coast

Wed 17 Aug 3.30pm-6.00pm Cabra Vale Diggers Western Metropolitan

Tue 23 Aug 8.30am-11.00am Graphic Arts Club Eastern Metropolitan

Thu 25 Aug 8.30am-11.00am North Sydney Leagues Club Northern Metropolitan

BOOK ONLINE www.clubsnsw.com.au/cdiFor more information, email [email protected] call the Member Enquiries Centre 1300 730 001

CDI MembersComplimentary

Non-Members$99 (inc GST)

AD_CDI FPC 0716.indd 1 15/06/2016 10:28:56 AM

| The Club Life86

To see more images of wonderful acts of kindness from Do Something Day, visit:

Instagram.com/YourLocalClub

Facebook.com/YourLocalClub

or just search

#dosomethingday

#giveyourbest

NewsLocal and ClubsNSW, under the Your Local Club brand,

partnered this year to celebrate the inaugural Do Something

Day, Australia’s biggest ever celebration of random acts of

kindness and volunteering.

Launched by NewsLocal newspapers, the Do Something charity

and Your Local Club and supported by the Pratt Foundation, the

day is all about encouraging everyone to do something positive in

their communities. Clubs got on board and got behind the campaign.

Revesby Workers’ Club’s Java Café launched the Book It Forward,

a campaign which encouraged guests and staff to donate their books

before 15 June, Do Something Day. The 50 odd books collected were

donated to the shelves of Padstow’s Caroline Chisholm School for

special needs children and Bankstown City Aged Care.

St Johns Park Bowling Club threw open their doors to host celebrity

chefs Sammy and Bella from Channel 7’s My Kitchen Rules and rugby

league legends Steve Mortimer and Terry Lamb, who baked 600 pies and

sausage rolls that were then delivered to ClubsNSW Community Partner

Youth Off The Streets. Meanwhile in Sydney’s north-west, the team from

Castle Hill RSL got stuck into painting, gardening and building a chicken

coop to help out the Tallowood School in Kellyville.

Do Something Day was a great success, with it trending on Twitter,

two TV networks covering the event in its first year and the campaign

generating over 200 pieces of content. More importantly, people across

NSW got involved to give their best. ♣

GIVING YOUR BEST ON DO SOMETHING DAY!BY CARISSA SIMONS CLUBSNSW MEDIA AND COMMUNICATIONS MANAGER

Volunteers from Castle Hill RSL and Newslocal work on the chicken coop at Tallowood School as part of Do Something Day.

The team at Canterbury Leagues Club ran a Winter Clothing Drive which they packed and delivered to Maronites On Mission on Do Something Day.

The Club Life | 87

BUSINESS DIRECTORYC O R P O R A T E P A R T N E R S , C O M M U N I T Y P A R T N E R S & I N D U S T R Y S U P P O R T E R S

> CHARITY

■ St John Ambulance Australia 02 9745 8888

Learning Links 0431 790 784

> COMMUNITY PARTNERS

■ Clontarf Foundation 08 9356 2500

■ Homes for Heroes 02 9982 6666

■ Life Education NSW 02 9673 3222

■ Little Wings 02 8860 9588

■ Max Potential 02 9004 7866

■ NSW Institute of Sport (NSWIS) 02 9763 0222

■ Regional Academies of

Sport (NSW) 02 4349 7756

■ Surf Life Saving NSW 02 9471 8000

■ Talent Development Project

(TDP) 02 9320 4245

■ The Centre for Volunteering 02 9261 3600

■ The Salvation Army Club

Chaplaincy 02 9268 3068

■ Youth Off The Streets 02 9330 3500

> CONSTRUCTION & DEVELOPMENT

CONSTRUCTION ■ Capital Bluestone 02 8072 4700

■ Paynter Dixon 02 9797 5555

■ Abeo Architects 02 9331 6664

■ Bergstrom Architects 02 8920 1499

■ Boden Projects 02 9667 4488

■ C I Partnership 02 8090 3320

■ Network Refurb & Construction 02 9808 5673

■ TCDC Wise 02 4388 5547

Calida Projects Pty Ltd 02 8203 5608

Fugen Constructions 02 9289 3700

James Clifford Construction 02 9601 5177

Meridian Construction Services 02 9599 0399

Premier Building Group 02 9979 8377

Rohrig Hospitality 02 9695 1668

Whitcon Pty Ltd 02 9525 5554

DESIGN

■ Paynter Dixon 02 9797 5555

■ Abeo Architects 02 9331 6664

■ Altis Architecture 02 9364 9000

■ Bergstrom Architects 02 8920 1499

■ C I Partnership 02 8090 3320

■ Network Refurb & Construction 02 9808 5673

■ TCDC Wise 02 4388 5547

EJE Architecture 02 4929 2353

Gray Puksand Pty Ltd 02 9247 9422

Nicholas Associates Architects 02 9369 3546

DEVELOPMENT PLANNING ■ Paynter Dixon 02 9797 5555

Touchstone Property Solutions 0405 800 081

INDOOR/OUTDOOR PLANTS Plantscaping Solutions 02 4959 8877

QUANTITY SURVEYORSMadden & Associates 1300 110 359

Mitchell Brandtman (NSW) Pty Ltd 02 9525 8000

> FINANCIAL & STRATEGIC MGT

ACCOUNTING ■ PKF 02 8346 6000

■Russell Corporate Advisory 02 9957 6700

■ Bishop Collins 02 4353 2333

■ Capstone Asia Pacific 02 9238 6862

■ DFK Crosbie 02 4923 4000

Booth Partners 02 4421 4344

Worrells Solvency Forensic 02 9249 1215 Accountants

ADVISORY & CONSULTING ■KPMG 02 9335 7480

■ PKF 02 8346 6000

■Russell Corporate Advisory 02 9957 6700


Campbell Advisory Pty Ltd 02 8281 6616

RT Hospitality Solutions 02 9986 3166

AUDIT SERVICES ■KPMG 02 9335 7480

■ PKF 02 8346 6000

■ Bishop Collins 02 4353 2333


■ DFK Crosbie 02 4923 4000

Berger Piepers Chartered Accountants 02 4721 8552

Conroy Audit and Advisory 02 9267 9227

Cutcher & Neale 02 4928 8500

Fortunity 02 4304 8888

McEwan & Partners 02 4963 2200

BANKING ■Bank of Queensland 02 8222 8328

■ Community First Credit Union 1300 132 277

FINANCE BROKERAGE ■ Consulate Financial Services 02 9634 8550

■ Warren Saunders Insurance Brokers (Aust) 02 9587 3500

INSURANCE ■ Club Employers Mutual 02 8251 9253

■ Cartwright Insurance Brokers Pty Ltd 02 9387 6677

■ Warren Saunders Insurance Brokers (Aust) 02 9587 3500

LEASING

■ Consulate Financial Services 02 9634 8550

LEGAL

■ Pigott Stinson 02 8251 7777

■ Thomson Geer Lawyers 02 8248 5832

■ Colin Biggers & Paisley 02 8281 4555

Adam Jones 0427 880 501

PAYROLL

Sage MicrOpay 1300 729 229

SUPERANNUATION

■ Club Plus 1800 680 627

> GAMING

■Ainsworth Game Technology 02 9739 8000

■Aristocrat 02 9013 6000

■Aruze Gaming Australia 02 8332 6000

■Bally Technologies 02 9773 0299

■ eBet Gaming Systems 02 8817 4700

■ IGT 02 9812 2300

■ Independent Gaming 02 8858 1000

■Global Gaming Industries 02 8596 8700

■Keno 02 9218 1902

■Konami Australia 02 9666 3111

■ Tabcorp Gaming Solutions 03 9868 2482

■ maxgaming 1800 706 221Paltronics Australasia 02 9531 5199

> HOSPITALITY

BEVERAGES

■Asahi Premium Beverages 1300 133 122

■ Carlton & United Breweries 02 9217 1200

■ Coca-Cola Amatil NSW 13 26 53

■Diageo Australia 02 9126 7134

■ Lion Beer & Cider 02 8120 4000

■Robert Oatley Vineyards 1800 628 539

■ Treasury Wine Estates 13 48 93 ■ Andale Beer Dispensing Equipment 02 4340 4111

■ Nestlé Professional 1800 203 050

Global Coffee Solutions 1300 552 883

EQUIPMENT ■ Andale Beer Dispensing Equipment 02 4340 4111

FOOD

■ Fonterra Foodservice 1300 738 484

■ Nestlé Professional 1800 203 050Future Food 03 9646 3767PDF Foods Pty Ltd 02 9550 4022

HOSPITALITY MANAGEMENT

■ Vivian Buck Group 0412 366 781

| Business Directory88

As outlined in the Club Code of Practice, ClubsNSW highly recommends that clubs conduct their own due diligence when purchasing goods and services from suppliers, including those that are within our business partner programs.

BUSINESS DIRECTORY KEY

■ Corporate Partners ■ Community Partners ■ Premium Industry Supporter Industry Supporter

To view and search the ClubsNSW Business Directory online, go to www.clubsnsw.com.au/directory

> INFORMATION TECHNOLOGY

COMPUTING

■ HD IT 02 8007 7040

■ Jem Computer Systems 1300 JEMCOM

■ Secom Technology 1300 781 224

Infosign Pty Ltd 1300 850 221

ELECTRONIC SIGN-IN SYSTEMS

■ Circle Solutions 02 4342 9717


TECHNOLOGY

■ Jem Computer Systems Pty Ltd 1300 JEM CO

■ Professional Advantage 02 9466 8900

■ Secom Technology 1300 781 224

■ Tecala 1300 TECALA

Accucom Systems Integration 02 8825 5555


Voice Print Data Australia 1300 123 873

TELECOMMUNICATIONS

■ Zoo Music 1300 139 913

Accucom Systems Integration 02 8825 5555

Next Telecom Pty Ltd 1300 006 398

> MARKETING

COMMUNICATIONS

■ Prodocom Pty Ltd 02 9882 2449

■ The Pack Factory 02 9585 1144

■ Zoo Music 1300 139 913

DESIGN

ModeMedia 02 9648 8111

DISTRIBUTION/MAILING

■ The Pack Factory 02 9585 1144

MARKETING

■ Front Row Events 02 9439 3434

Your Marketing Mentor 02 9698 6531

MEMBERSHIP DEVELOPMENT

Community Alliance 1300 305 690

PRINTING

■ Rawson Graphics 02 8873 2500

Axis Print Solutions 02 6652 6652

One Print Solutions 02 8783 0664

PROMOTION

■ Prodocom Pty Ltd 02 9882 2449

SIGNAGE

■ Allpride Signs & Marketing 02 4942 3099

SOCIAL MEDIA

■ Trimax 02 8007 4875

VENUE THEMING & DECORATIONS

■ Lombard the Paper People 03 8331 1110

> OPERATIONS

AGM/ELECTIONS

Election Solutions 0431 529 856

NSW Electoral Commission 02 9290 5999

ATM

■ Cashpoint Payment Solutions 1300 286 626

■ ecash 02 9887 8600

■ Next Payments 1300 659 918

Banktech 1800 080 910

CARPET & FLOORING

■ Interface Hospitality 1800 804 361

CASH & COIN HANDLING

■ ecash 02 9887 8600

■ Next Payments 1300 659 918

CLEANING & MAINTENANCE

■ Challenger Services Group 02 9993 0562

Sunblest Cleaning Services 02 8095 6650

COMPLIANCE

Safeguard Compliance Solutions 02 9683 4700

ENTERTAINMENT

■ ClubMUSIC 1300 730 001Smarty Bags 0414 859 910

FURNISHINGS

■ TCDC Wise 02 4388 5547

Karo Australia 02 9980 1431

Ricmar Commercial Furniture & Upholstery 02 9604 0641

GAS & ENERGY

■ Energy Brokers 1300 737 832

NUS Consulting Group 02 9922 7676

JANITORIAL SUPPLIES

■ Staples Australia Pty Ltd 02 9086 7263

LIGHTING

Haron Robson 02 9819 6611

MUSIC LICENSING

■ Zoo Music 1300 139 913

Phonographic Performance Company of Australia 02 8569 1185

MUSIC & MEDIA MANAGEMENT

■ Zoo Music 1300 139 913

OFFICE EQUIPMENT & SUPPLIES

■ Staples Australia Pty Ltd 02 9086 7263

■ TCDC Wise 02 4388 5547

POINT OF SALE

Sanyo Office Machines 02 9417 7666

Sharp Electronics Group 02 4962 1313

TECHNOLOGY

■ Circle Solutions 02 4342 9717

WORKPLACE RELATIONS

Indrele Workplace Consulting 02 9604 5986

> RECRUITMENT

■ Challenger Services Group 02 9993 0562

■ HTN Hospitality Employment Solutions 1300 139 108

peoplefusion 02 4929 1666

White Now Consulting PL 02 9807 1806

DISABILITY EMPLOYMENT

■ Nova Employment 02 8886 5800

> SECURITY

■Allied Risk Solutions 02 9635 0477

■ Toll Secure 03 9339 4800

FRAUD INVESTIGATIONS

■Barringtons 02 9899 0600

> TRAINING & EDUCATION

■Allied Risk Solutions 02 9635 0477

■Barringtons 02 9899 0600

■ AISM 1300 944 997

■ HTN Hospitality and Employment Solutions 1300 139 108

■ St John Ambulance Australia 02 9745 888

OOPS 1300 466 677

Study Group Australia 02 8263 1888

FOOD

■ CCM Travel 02 9439 5100

| Business Directory 89

[ OLYMPIC HOPEFUL]

JACOB HANSFORD

CLUB QUESTION TIME

What made you decide to

pursue swimming?

My whole family swam. Mum especially

thought it was important to know how to

swim and the support of my family kept me

going. Michael Klim and Ian Thorpe are my

favourite athletes and ever since I was little I

always wanted to be just like them.

What is your proudest

sporting achievement?

Qualifying for the Olympic Games. It has

been one of my ultimate sporting goals.

What does a typical day training for

the Olympics involve?

Wake up at 5.30am, drive to the pool for

pre-training exercises, train for about two

hours in the pool, go home and try to recover

for the next session, head back, before getting

back in the water I'll have either a Pilates or

spin bike session, then my breathing training,

and then I’ll finish the day with a quality

session in the pool.

What are some of the challenges

of being an athlete?

Sickness or injury during an important

training block. When I was 17 years old I

had glandular fever which impacted my

swimming for about 18 months.

What's been the highlight of working

for Blacktown Workers Club?

I have many proud moments working at

Blacktown Workers Club. Being able to

represent them through my swimming and

to give back a little to an organisation that

has helped me get to where I am today –

not only in, but out of the water too.

If you could have dinner with three

people, who would they be and why?

Michael Phelps, Ian Thorpe and

Michael Klim. All three of them are my

sporting heroes, always will be.

Is there a person that has had

a big impact on your life/career?

My mum, ever since I was in Learn to

Swim she committed 100 per cent to me

achieving my dream and put in so much

time and effort for me.

W hat would you do if you were the

Prime Minister for a day?

No one would have to work Friday as it

would be part of the weekend.

How would your family and friends

describe your personality in

three words?

Weird, outgoing, humble.

R aised in a family of swimmers, Jacob Hansford first jumped in the pool when he

was four. This year he will represent Australia at the Rio Olympics competing in

the 4x200m freestyle relay. The 20 year old divides his time between training

commitments and working at Blacktown Workers, where he started two years ago under

the NSW Institute of Sport Employ An Athlete Program.

If you were not an athlete, what would

you be doing instead?

I would like to work for a sporting club,

maybe to do with rugby league. As a kid

that was my second sport.

If you could select a person from history

to truthfully answer one question, who

would it be and what would you ask?

I would ask my mum how she finds my

things after I lose them.

How do you wind down after a

hard day’s work?

With a good sleep.

Is there something about you that

people would be surprised to know?

People usually get surprised when I tell

them I have 20 guinea pigs. ♣

| Club Question Time90

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Club Life July 2016