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Byron Shire
April 18, 2021

Gone are the days of the bain-marie

Latest News

Midwife quits

Deb Walsh, Fernleigh It’s become untenable for me to continue working in hospitals. I have quit. I will be deregistered soon...

Other News

HuskeeSwap launches in Lennox

An exciting initiative to keep coffee cups out of landfill launched in Lennox Head yesterday. Ballina Shire Council is backing the HuskeeSwap program with free coffees at different cafes in Lennox this week, for coffeeholics keen to try a new solution to a growing problem.

Hippie fools

Edward Kent, Suffolk Park So, have the ‘hippie’ hipsters of Byron Bay figured out how the new global establishment party at...

Bayside, The Corso

Annie Radermacher, Brunswick Heads A clear description of the proposed development as presented to the public was of 37 boarding...

ALP puts war power reform on the agenda

The Australian Labor Party will hold a public inquiry into how Australia goes to war if elected to government next year.

The return of the prodigal son

Gallery DownTown, the annexe of Tweed Regional Gallery, is presenting a new exhibition by regional artists.

Remembering and Healing – the Northern Rivers peace effort

The community of Lismore are invited to join events organised by the Remembering and Healing (RaH) group over the weekend encompassing ANZAC Day.

Australia’s clubs are increasingly serving better food, with Ballina’s RSL even offering a degustation menu.

The Ballina RSL Club’s new executive chef Blake Seymour is no stranger to our readers as he was the former sous chef at The Byron at Byron resort and spa. Since taking up the role at Ballina RSL, Blake has redesigned the breakfast, lunch and dinner menus. A sneak peek: the new menu items include a breakfast burrito, a 300g grass-fed ‘New England Trinity’ marbled scotch fillet and a prawn and crab linguini.

‘The Ballina RSL, and in fact clubs all over the state, have really stepped up their menus and have high-quality dishes available these days’, said Blake. ‘I have kept many of the club classic/locals’ favourites in my new menus but I have also added dishes with local, seasonal produce, plus a few of my signature dishes’, Blake added.

Ballina RSL now offers a degustation menu four times a year, and another new addition is the Blake’s Table menu, which is designed specifically for meetings or parties of 20 or more guests. It is a more relaxed, platter-style shared menu that varies with the seasons and uses locally sourced meats, seafood, vegetables, cheeses, berries and preserves.

Ballina RSL is located on the river in Ballina and is open seven days for breakfast, lunch and dinner.

Ballina RSL Club. 240 River Street, Ballina.
Ph 6686 2544. Ballina-for-webwww.ballinarsl.com.au.

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