Blog

Bistro 16 is turning 3

It is hard to imagine, but Bistro 16 is turning 3-years-old on Thursday 22nd June. Bistro 16 has been serving up comfort food, sizzling steaks, creamy pasta, crusty pizza, and fantastic homemade desserts to families young and old. With a three-year anniversary on the horizon, Executive Chef, Brad Whittaker says he and his team have learned many things since opening Bistro 16. The most important lesson is authenticity. Bistro 16’s creative team says that they strive continually to improve the restaurant and evolve its menu. One thing, however, remains constant is the food is great. Sous...

Our COVID-19 Journey

Australia is slowly re-opening again, and so is your Club. People are back in restaurants, clubs and pubs. We re-opened last week after a two and half month lockdown and what an emotional rollercoaster it has been. Pre-lockdown It all started when the Australian Government announced new measures to protect Australian’s from COVID-19 such as a limit of no more than 100 people for non-essential indoor gatherings and one-person per four-square meters was implemented in March. Within a day, the management team modified the layout of the venue to adhere to the new regulati...

Meet Vivienne Barker, our receptionist

We get to know our receptionist Vivienne Barker, who is one of the first people you speak to when calling and often the first face you see when you walk into the Club. She is a bubbly person who loves retail therapy, knitting and lunching out with her friends. THBC: When did you start at Tweed Heads Bowls Club? And what is your role? I joined THBC about 43 years ago and was employed by the General Manager Bob Watts, which now seems to be a lifetime ago. I have seen many changes and additions to the Club, both in systems of work and structurally. The one important factor...

Bistro 16 Pumpkin Soup Recipe

This easy Bistro 16 pumpkin soup has all the right winter vibes. It is ridiculously easy and is gloriously thick and creamy. You can serve it with a side of crusty cheese bread that is dipped into the soup again and again.  Ingredients 2 tablespoons olive oil 1 onion, finely chopped 1 leek, white part only, finely sliced 1 garlic clove, crushed 1/2 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon freshly grated nutmeg 1 kg peeled pumpkin, diced (oven-roast...

Minestrone Soup Recipe

This minestrone soup is filled with an assortment of vegetables and pasta, all simmered together in a hearty vegetable broth. An easy meal perfect for a cold day!  INGREDIENTS 4 tablespoons extra-virgin olive oil 1 medium red onion, chopped 1 medium yellow capsicum, chopped 1 medium red capsicum, chopped 2 medium carrots, peeled and chopped 2 ribs celery, chopped ¼ cup tomato paste 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternu...

What to look for when shopping for vegetables

  With days growing shorter and temperatures becoming cooler, we are reminded that winter is well on its way. Soup is regarded as the quintessential winter food. When we think of a big bowl of warm soup, words like wholesome, comforting and nurturing come to mind. Vegetables are often the main ingredient for making delicious soups, creamy pumpkin, potato and leek or chicken and vegetable they are all made delicious with the inclusion of nutritious fresh ingredients. There is a lot to consider when buying fresh produce. Our Sous Chef, Steve Cherry has provided some hints on how to...

Meet Lynne Deans Customer Service Manager

  This week we get to know Tweed Heads Bowls Club, Customer Service Manager, Lynne Deans. THBC: When did you start at Tweed Heads Bowls Club? LD: I commenced at the Club in October 1991, so it is approaching 29 years. There are very few roles at the Club that I haven’t been rostered to do over the years with the Clubs focus on multiskilling team members. I started on the floor and in the bar, I worked in the Blue Room and on promotions, even had a go at calling Bingo. After a few years I became a Cash room Manager, then a Duty Manager. Sometim...

Mini Mixed Berry Cheesecake Recipe

This recipe for creamy mini mixed berry cheesecakes is so simple and perfect for a small crowd!  INGREDIENTS 1½ cups ginger biscuit crumbs 100g butter, melted 500g PHILADELPHIA Block Cream Cheese, softened 3/4 cup caster sugar 1 tablespoon gelatine dissolved in 1/4 cup boiling water 1 cups cream, softly whipped 1 teaspoon lemon zest Topping 300 mls berry puree (Bakers) 2 teaspoon gelatine dissolved in 1/4 cup boiling water ...

How to make Bistro 16 Lemon Pepper Calamari Schnitzel Burger Recipe

On Wednesday 18th March just prior to the shutdown we launched our Autumn/Winter Bistro 16 menu; unfortunately we didn’t get the chance to try out all the new menu items before we closed. Our Bistro 16 creative team worked very hard to create and deliver an amazing menu designed to warm you through the colder months with delicious food. We are certain you would have been delighted with the choices. So, we thought we would share with you some of the new dishes and recipes to honour our chefs hard work. New to the menu was the Lemon Pepper Calamari Schnitzel Burger with hollandaise sau...

Bistro 16 rich and delicious Spaghetti Bolognese Recipe

Spaghetti Bolognese is the ultimate comforting and filling meal that we crave on any kind of day. Especially when it is a cold and rainy day. This recipe is a quick and easy weeknight version of the traditional, slow-simmered Italian meal. Enjoyed with a glass of red wine and you have the perfect Autumn comfort food. SPAGHETTI BOLOGNESE SERVES 4 INGREDIENTS 1 tablespoon olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 500g ...

THBC Lamingtons Recipe

Whether you love our vanilla slices, prefer the cream-filled lamingtons or drool over the apple turnovers in Bistro 16 and The Café’s dessert cabinets, there is always something to satisfy. Over the years, dozens of trendy and premium bakeries have popped up around the Gold Coast and Tweed regions. They all vary wildly in style and influence from upscale patisseries to artisan bread making. A lot of hospitality venues over the years have outsourced their pastry and bakery requirements resulting in the same or similar product being offered at many locations with one venue not really stand...

Q & A with Scott Lythgo

Scott loves his family, looking after his car, and he is passionate about Ancient Egyptian Architecture and Ancient Roman history. THBC: When did you start at Tweed Heads Bowls Club? I started in 2017 as a casual. THBC: What is your role at Tweed Heads Bowls Club?  While I was casual, I used to work with the maintenance department, the purchasing department and as a store person. I also worked upstairs on the floor on the weekend. In March 2019, I was offered a full-time position as a store person in the purchasing department. THBC:...

Bistro 16 Chicken Parmigiana Recipe

There is nothing more Australian than heading off to the Club for a chicken parmigiana. Our perfect Bistro 16 Chicken Parmigiana is full of flavour, take minutes to cook, and is one of our favourite meals. Bistro 16 Chicken parmigiana is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella cheese. Did you know that Chicken parmigiana has its origin in the United States, where it was popularised among Italian American immigrants? The meal was created and embraced and quickly became conceived as an authentic Italian dish. Of course, it takes its inspiration...

Q & A with Jennifer Frecklington

This week we catch up with Jennifer Frecklington who is The Café supervisor and a much-loved barista at Tweed Heads Bowls Club. Some of her favourite things are belly dancing, making beautiful pottery and looking after our members and guests.  THBC: When did you start at Tweed Heads Bowls Club?  I started 27 years ago in 1993! THBC What is your role at Tweed Heads Bowls Club?  I am a supervisor at The Cafe.  THBC: What does your average day at work look like? I make sure that The Cafe ru...

Mother’s Day: 2-4-6-8 butter Cake recipe

Like many other recent events, celebrating Mother's Day will be different this year. Many of you would book a table at the club and enjoy lunch out with your loved ones and let us do the cooking. This year, we will have to find innovative ways to celebrate Mother's Day, even if some of us can’t be together. We all got together and thought of ways to stay connected, here are just a few. You can join Zoom or Google Hangouts and invite your family to a Mother's Day lunch. Why not make her a customised Spotify playlist with all her favourite songs and send it to her, it is a far easier and...

Bistro 16 Roast Pork

Bistro 16 Roast pork leg with crackling and roasted vegetables The love of a Sunday Roast is as much of a tradition today as it always has been. The Sunday Roast is enjoyed all around Australia at home and at your favourite Club and it’s no longer just enjoyed on Sundays. A big meal of roast potatoes and pumpkin with rich gravy and roast meat with your family and friends is a wonderful way to connect and celebrate the week. Much like lawn bowls, we can thank our British ancestors for our classic Sunday Roast. For a long time, the meat of choice was a juicy cut of la...

Q & A with John Balzarolo

A day in the life of a lawn bowls greenskeeper. The day of a greenskeeper starts during the early hours of the morning whilst most of us are still asleep. John Balzarolo our greenskeeper kindly took the time out of his busy schedule to share his story. THBC: When did you start at Tweed Heads Bowls Club? I started with John Wyper as a contractor 11/1/16 until 24/11/17 then returned as an employee on 8/1/18 THBC: What is your role at Tweed Heads Bowls Club? Qualified Greenskeeper...

Barefoot Bowls

Have you ever played barefoot bowls? Lawn bowls is a modern game with a long and rich history. It has evolved over hundreds of years and is now played recreationally in many countries. Bowls is a game said to be as old as time. Lawn bowls dates back to the 13th century where it originated from England. The oldest bowling venue is the Southampton Bowling Green which was established in 1299. Tweed Heads Bowls Club was founded on 13th May 1921. The first bowl was bowled on the new green on the 15th February 1922. A century later, Tweed Heads Bowls Club features a world-r...

Anzac biscuits recipe

Ingredients Cup rolled oats 1 cup plain flour 2/3 cup brown sugar 2/3 cup desiccated coconut 125g salted butter, chopped 2 tablespoons golden syrup 1/2 teaspoon bicarbonate of soda Method Step 1 Preheat oven to 160°C/140°C fan forced. Line 3 baking trays with baking paper Step 2 Combine oats, flour, sugar and coconut in a bowl. Place butter, syrup and 2 tablespoons cold water in a saucep...

BISTRO 16 BURGER RECIPE

Bistro 16 Burger  The humble burger has seen countless makeovers and iterations: upsized, monster, gourmet, build your own, vegan, deconstructed, but nothing beats a classic beef burger. You can find them everywhere, at family barbies, the local takeaway or on the menu of a five-star restaurant. But none are as good as the Bistro 16 burger, but we might be biased. So where exactly did this famous worldwide sandwich come from? According to history, the beef pattie was invented in Hamburg, Germany in the 19th century. A century later, the sandwich was created. Th...

Q & A with Brad Whittaker

Brad Whittaker our Executive Chef  kindly took the time out of his busy schedule to share his story. THBC: When did you start at Tweed Heads Bowls Club? I have worked at THBC three times but this time I have been back since 1995.  THBC: What is your role at Tweed Heads Bowls Club? My role is Executive Chef, so I look after the catering operations at the Club. THBC: What does your average day at work look like? I can start as early as 5:00am if we have a breakfast on, and i...

Who doesn’t love a hot cross bun?

When we think about Easter, there are many things that come to mind. Family, holidays, the Easter bunny and of course Easter eggs. But the one thing that stands out as a favorite here at the club is our delicious hot cross buns. THBC's hot cross buns are sweet and sticky with a heady mix of spices, glazed with apricot jam and, then marked on top with a cross that is piped in icing onto the dough. The smell that emanates from the THBC bakery during this time of year is something that we will all miss, so we asked Executive Chef, Brad Whittaker and Pastry Chef, Erin Alidenes to share their re...

Q & A with Doug Fuller

Doug Fuller our Facilities Manager kindly took the time out of his hectic schedule to share his story. THBC: When did you start at Tweed Heads Bowls Club? Well, I'm a repeat offender. I first started back in the mid-'80s (and yes, I must have still been in primary school) and worked for ten years doing everything from glass swampy, laundry (yes, the Club did its laundry!), you name it. Bingo stamping with the likes of Sandy, Sonia, Gail and Di and all the other long-term suspects. I also covered the maintenance guys holidays and RDOs. I becam...

THIS WEEK’S CHEF RECIPE: nineteen21 Teriyaki Salmon Bowl 

This recipe was created by our chef Dylan Osmond  This delicious well-balanced bowl is packed with flavour and nutrients. Plus, it is quick and easy to prepare on any given weeknight! No need for Teriyaki takeaway, this dish is so simple to put together. Heart healthy salmon (or sub chicken) marinated in a teriyaki sauce and served over a crisp noodle salad with avocado slices. Sprinkle of sesame seeds and spread with Japanese soy dressing to give that extra punch of Asian flavour. How to make Teriyaki Salmon Bowl: Ingredients 150...

Q & A with Derrick Donkor

Our Finance Assistant who kindly took the time out of his very busy schedule to share his story THBC: When did you start at Tweed Heads Bowls Club? DD: Well, I have been working at THBC for a little over 5 years. I started as a kitchen hand. Then in 2017, I was offered to work as a greens keeper assistant. I did those two jobs until early 2019 when I applied for and got the opportunity to work as a Finance Assistant. THBC: What does your average day at work look like? DD:...

Christine Goodman, our Catering Operations Manager

Christine kindly took the time out of her very busy schedule to share her experience and expertise in Event Management. She is our highly qualified event, catering and operations manager at Tweed Heads Bowls Club. THBC: Where did you grow up? CG: I grew up in Victoria in the Eltham area, I still have family and friends in Melbourne. THBC: What made you pursue a career in the Club/ hospitality/event industry? CG: I was brought up in a family that loved to entertain at home. My mother was a great cook and she loved to have friends and...

THE GLASS OUR BRAND-NEW EVENT SPACE

The Glass is a contemporary, sophisticated event space that conveys a sense of elegance and celebration. The Glass is the perfect venue for hosting any event including weddings, birthdays, fundraisers, baby showers and more. The Glass is served by its own private fully stocked bar and offers comprehensive event menus to suit all occasions. But it is also your go to for conferences, workshops and presentations. The Glass can host events up to 100 people in a relaxed and modern environment. Your guest’s experience is at the center of everything we do, with the creative e...

MEET ERIN OUR PASTRY CHEF

What’s the first thing you learned to cook? Anzac Biscuits Did you grow up baking with your parents? Yes, my mum is an avid cook. When was the moment you knew you wanted to be a pastry chef? I have always enjoyed cooking in general. I started my career as an apprentice chef. However, it was not for me. An opportunity was presented to me in the pastry industry and I grabbed it with both hands. I have enjoyed working every day in my trade and hope that it is reflected in the products’ I produce. Where did you grow up?...

Supporting Our Aussie Farmers

With parts of Australia crippled by one of the worst droughts in recent years your Club has been active in helping in any way we can to support our Aussie farmers. Once again our staff and members came together and came up with ideas on how to get the fund raising “ball rolling” and there was no holding them back. We kick started the campaign with the Parma for a Farmer event where a $5 donation was made for each Parma sold, this was followed by a full day of fun and entertainment where we donated $1 from every main meal, a $1 from every schooner sold. All proceeds from raffles and b...

Sustainability In Business: Working together for a better tomorrow

Tweed Heads Bowls Club continues to progress on our commitment to reduce our carbon footprint in our operations. WASTE Takeaway coffee cups are piling up in landfill as Australia’s caffeine habit keeps growing. It is estimated that Australians use 1 billion disposable coffee cups each year alone, Tweed Heads Bowls Club uses 85,000 takeaway coffee cups each year. We have partnered with Recycle Me to replace our takeaway coffee cups with recycled takeaway coffee cups ‘with a new generation lining and a specially designed collection network, guaranteeing cups and lid...

Tweed Fruit Exchange

At Tweed Heads Bowls Club, we pride ourselves on ensuring that only the finest fresh produce gets to our members and guests. Over the years (23 years), we have developed a strong relationship with Tweed Fruit Exchange enabling us to deliver an exceptional range of seasonal produce from paddock to plate. Tweed Fruit Exchange is proud to have built and maintained this reputation across the Tweed Shire for 3 generations and 80 years. Tweed Fruit Exchange opened its doors in 1939 by Nick Varela, George Varela and their brother-in-law Archie Pouloudis. 80 years later Paul Pouloudis and his wife...

Mini Masters Class at St Joseph’s School

Tweed Heads Bowls Club Sous Chef Steve Cherry and apprentice chef Abby Goodwin participated in the International Chefs day on Monday 22nd October 2018. Steve and Abby have committed to using International Chefs day to teach kids from St Joseph’s school (Tweed Heads) about the importance of healthy eating in a fun-filled workshop. Abby prepared a healthy strawberry and banana milkshake while Steve cooked a fantastic broccoli cup. The fruit and vegetables were from Tweed Fruit Exchange. Our apprentice chef Abby Goodwin is a member of the Australian Culinary Federation. As a young Chef am...