Club Management Summer 2025-2026

GET AHEAD OF THE GAME

What to expect in 2026 in food and beverage, entertainment, and more.

HOSTPLUS SUPER PROVIDER OF THE YEAR

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Awarded for strong performance, low fees and great investment options, a win for us means a win for our members.

An award-winning super fund. That’s a plus.

Requires internet connection. Foxtel licensed venues customers only. Requires Business iQ connection and compatible 4K TV/equipment. Selected games in 4K. Where multiple content formats (HD & 4K) or multiple distribution sources are playing out in a single zone of your venue, there may be audio-visual synchronisation lags. Foxtel is used under licence by Foxtel Management Pty Ltd

Signing in

As summer rolls in, clubs across the country are wrapping up the year on a high – and setting the stage for an even bigger 2026.

IT’S HARD TO believe we’re already at the final issue for the year. The festive season is just around the corner, and for many clubs, that means the busiest stretch on the calendar, but also a time to celebrate everything that’s been achieved in 2025.

Some clubs are wrapping up the year in style. Frenchville Sports Club, Georges River Sailing Club and St Marys Diggers Club have all completed major redevelopments, projects that have been years in the making. Frenchville’s transformation, in particular, has been a two-year journey, and now members finally get to enjoy the result just in time for the celebration season.

Cabravale Club Resort is also ending the year on a high, with the official opening of its brand-new hotel. It’s one of those projects that’s tipped to set the standard for future club design where everything from food and beverage, entertainment, and accommodation is wrapped up in one large building, rather than as standalone structures. It’s a perfect example of how clubs are thinking differently about diversification and community appeal.

This quarter was also a time of celebration for

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our industry across Tasmania, the ACT, and South Australia, where teams were recognised for their achievements at their respective state awards. On a personal note, one of my favourite interviews of the year was with Ragina Rogers, director at Twin Towns Clubs and Resorts. Her warmth, energy and the genuine heart she brings to her work really stood out, a reminder of the people who make this industry what it is. You can read more about her story in this issue’s Q&A. We also take the opportunity to look at what 2026 might hold and how different interior design elements continues to shape the look and feel of the club experience.

Wishing you all a successful, joyful end of the year, and an exciting start to the next!

Signing out.

Aimee

Editor, Club Management aimee@intermedia.com.au www.clubmanagement.com.au

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Clubs are thinking differently about diversification and community appeal.

Cover image: Georges River Sailing Club

Photography: Alt. Hospitality

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Summer 2025/2026

Regulars

12 / News Briefs: Club news from across the country.

22 / The Foyer: The best new products on the market.

24 / The Bar: Fantastic new drinks products to stock behind the bar.

28 / On The Big Screen: The sporting fixtures that will make visitors flock to your sports bars.

70 / Q&A: Twin Towns’ Ragina Rogers on how she’s using her voice to champion diversity.

Features

30 / CEO Profile: From accountant to CEO, Neel Chand on his journey to landing the top job at Penrith RSL.

34 / 2026 Trends: What to look out for when it comes to F&B, compliance, technology, and more.

44 / Interior Design: The hot new looks paving the way for clubs.

50 / Accommodation: How clubs are diversifying into full-scale hospitality destinations.

Food And Beverage

54 / Chef Profile: Hossein Moshtaghi from Norths Leagues and Services Club is raising the bar on club dining.

Redevelopment

56 / Brell House: St Marys Diggers Club is bringing fresh energy and great food to a growing pocket of Sydney.

58 / Georges River Sailing Club: Sweeping water views, signature cocktails, and redesigned spaces for dining and events.

62 / Frenchville Sports Club: A look inside the Rockhampton-based club’s $25 million, multi-phase renovation.

In Focus

20 / RSL&SCA Conference: The 24th annual conference inspired, challenged, and connected delegates through powerful keynotes and industry insights.

Events and Awards

18 / Hospitality Tasmania: Tasmania’s top hospitality winners at the 2025 Hospitality Tasmania Awards for Excellence.

66 / ClubsACT: Canberra’s best clubs put on a show-stopping party to mark the 2025 ClubsACT Clubs & Community Awards

68 / Clubs SA: South Australian clubs celebrated in spectacular fashion at the 2025 Clubs SA Clubs & Community Awards.

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Wests Ashfield Leagues Club marks 70 years

Holman Barnes Group has celebrated a major milestone in the history of Wests Ashfield Leagues Club, with members, staff, and community partners coming together to mark the 70th anniversary of the Sydney inner west institution.

Since opening its doors in October 1955 to support the Western Suburbs District Rugby League Football Club, now more commonly known as the Wests Magpies, Wests Ashfield has grown from a small clubhouse into one of Sydney’s leading clubs, playing a central role in sport, entertainment, and community life.

“This milestone gave us the chance to pause and reflect on just how far Wests Ashfield has come since its humble beginnings in 1955,” CEO Daniel Paton said.

“For 70 years, this club has been at the heart of the community, providing a place for connection, entertainment and support.”

Highlights of the celebration, which took place on Thursday 2 October, included a VIP dinner at the club’s Italian restaurant, Villaggio, attended by the Holman Barnes Group board, Wests Magpies board, and debenture holders.

The venue was styled with a striking balloon installation, archival photos, and a milestone timeline, creating a backdrop that encouraged guests and members to reminisce while looking forward to the club’s future.

Chairman Dennis Burgess and board members cut the official 70th anniversary cake and reflected on the club’s legacy during heartwarming speeches.

“The strength of Wests Ashfield has always come from its people – our members, our staff, and the wider community. It was fantastic to see everyone come together to celebrate not just 70 years of history, but also the values and connections that continue to drive us forward,” he said.

A special employee-only morning tea was also held in Villaggio’s Atrium, where staff were gifted commemorative pins in recognition of their contribution to the club’s success over the decades.

Twin Towns directors launch EmpowHer Club Leadership program

Twin Towns Services Club directors Ragina Rogers and Sharon Styman are spearheading a new initiative called EmpowHer Club Leadership.

The program aims to create a community of empowered women ready to break barriers and help them build successful and tangible pathways in the club industry.

“Our board is exceptionally diverse and committed to equity and equality,” Rogers said. “Sharon and I, as female directors, are deeply honoured to hold these positions. We see it as our responsibility to share what we’ve learned, to offer leadership, mentoring, and opportunities for others to follow in our footsteps.”

The inaugural meet up was held on 20 November at Twin Towns Services Club. The 90-minute session covered key challenges facing women in leadership, essential skills, mentorship, and strategies to overcome barriers.

Sallianne Faulkner, chair of ClubsNSW, presented on the issues women face in the club sector, which was followed by a leadership skills workshop with Sharon Arrow, CEO of Club Mudgee, that focused on communication, decision-making, and conflict resolution.

A panel of successful women leaders, including ClubsNSW CEO Rebecca Riant, Ballina mayor Sharon Cadwallader, and Styman, shared their experiences and advice on mentorship and networking.

Health expert Dr Jacqui Wilson provided strategies for overcoming common leadership barriers, before the event closed with action planning led by Reyna Mendez, learning and development manager at ClubsNSW.

“Leadership only has meaning if people follow, which is why we’re creating platforms for women who are eager for opportunities but don’t know how, who, or what. We want to give them the chance to meet others with the same ambition and help them take their first step,” Rogers said.

Migrants tapped to help grassroot sports

Clubs Tasmania has partnered with Migrant Resource Centre Tasmania to launch a pilot program designed to address a critical shortage of qualified sports trainers and first aiders across the state, while helping newly arrived Tasmanians build connections through community sport.

Through the Sports First Aider Kickstart program, an initial 15 volunteers from migrant and refugee backgrounds will undertake accredited first aid and sports injury management training and be placed with local sporting clubs. The aim is to prepare them to volunteer or work as sport trainers with local clubs.

The initiative will also provide cultural capability training for participating clubs and their club administrators and volunteers to strengthen their understanding about inclusion.

The initiative comes as participation rises across football, soccer, basketball, and other sports, while many clubs are struggling to provide on-field support essential for player safety and wellbeing. Up until now, the shortage has meant that existing volunteers are over-stretched and, in some cases, clubs have had to reduce participation or cancel fixtures.

Clubs Tasmania CEO Steve Old said the program is an example of how partnerships can solve multiple community challenges at once.

“We know our sporting and social clubs are the beating hearts of their communities, but they’re under real strain when it comes to finding skilled volunteers,” he said.

“At the same time, many new Tasmanians are looking for ways to connect, contribute, and feel part of local life. This program brings those two needs together in a really practical way as it builds skills, strengthens clubs, and makes our communities safer and more inclusive.”

Clubs Tasmania project manager Tom Darke added sport plays an essential role in settlement and belonging.

“Sport is one of the most powerful tools for inclusion. When people from all backgrounds work together on the field or behind the scenes, everyone benefits – players, clubs, and communities,” he said.

“Through this partnership, we’re not only helping participants gain recognised qualifications and potentially some income but also helping clubs better understand and engage with Tasmania’s increasingly multicultural community.”

A project evaluation in early 2026 will assess outcomes and opportunities to expand the model statewide.

Ragina Rogers Sharon Styman

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Study: hospo workers are ready to embrace AI

A new study has shown that while 51 per cent of frontline workers across hospitality, foodservice, retail, and healthcare are now using AI, nearly half are unaware that it’s being used in their workplace or unsure how it applies to them.

Based on 1,500 global survey responses, Deputy’s Better together: how AI and human connection will transform frontline work report indicated only 16 percent of employees said their employer is completely transparent about how AI might affect their role, while another 81 per cent said they would be more willing to embrace AI if given proper training.

“AI isn’t a plug-and-play solution –it’s a culture shift,” deputy CEO Silvija Martincevic said.

“When workers are trained, consulted,

and given transparency, AI becomes more than a system upgrade; it becomes shared progress. The future of work will belong to organisations that treat AI as a people project first, and a technology project second.”

In spite of the infiltration of AI, 59 per cent of workers said they’re not worried about being replaced by AI, with two-thirds recognising their roles require a human or personal touch when interacting with customers. Most see humans excelling where machines cannot, from building trust and connection (92 per cent) and managing emotional needs (93 per cent) to making ethical decisions (88 per cent), with 94 percent agreeing that compassion, emotional support, and empathy will always remain uniquely human strengths.

Workplace Intelligence managing partner

Dan Schawbel highlighted the research is a powerful reminder that technology is designed to serve people, not the other way around.

“Shift workers are telling us they value AI’s efficiency but want to be part of the conversation about how it’s used. Employers have a critical opportunity to bridge this trust gap by being transparent, offering training, and ensuring their teams feel supported and empowered through the transition. The empathy, compassion, and human connection that define frontline roles can’t be automated – and organisations that recognise this balance between innovation and humanity will build stronger, more resilient workplaces for the future.”

Turn to page 34 for a look at what else is on the horizon for the clubs industry.

A toast to Tassie’s finest

Clubs and hospitality venues from across the Apple Isle were recognised for their excellence at this year’s Hospitality Tasmania awards.

TASMANIA’S CLUB SECTOR has once again proven its strength on the state’s biggest hospitality stage, with several standout wins at the 2025 Hospitality Tasmania Awards for Excellence.

The headline accolade went to Hobart Workers Club, which cemented its status as a community favourite after taking out Best RSL, Sporting or Community Club for the second year in a row. It triumphed over fellow finalists Claremont RSL Club, Motor Yacht Club of Tasmania and The Royal Yacht Club of Tasmania, with Claremont RSL and Motor Yacht Club sharing silver. Hobart Workers also added another trophy to its cabinet with Silver for Best TAB Wagering Venue.

“What an incredible night… we’re not just a club; we’re a community,” the club said, praising its committee, staff, members and visitors. “To be recognised year after year for doing what we love is something truly special.”

Another major win for the club sector came from Country Club Tasmania’s The Range, which was awarded Best Outdoor Hospitality Experience. Other contenders for the category were Longley International Hotel and Lost Captain Restaurant and Taphouse. Their wins came on a record-breaking night for the awards, held Wednesday 15 October at the Royal Tasmanian Botanical Gardens. More than 850 attendees celebrated excellence across 44 categories, with a record 213 venues submitting 625 nominations, demonstrating the strength and innovation of Tasmania’s hospitality and community clubs.

While pubs, restaurants and accommodation venues dominated the broader categories, clubs held their own among the state’s biggest names. Launceston’s The Plough Inn continued its winning

streak with four golds, while Longley International Hotel and Frogmore Creek also achieved back-to-back honours in their respective fields.

In the accommodation categories, The Cove Tasmania took out Accommodation Venue of the Year – Metro for the first time.

A People’s Choice Award category was introduced for the first time this year, in partnership with Pulse Media. Little Green Men Brewing won for Best Bar as part of people’s choice, while Food for Dudes was recognised for having the Best Burger, and Bruce’s Coffee for Best Coffee.

A defining moment of the night came with the presentation of Life Membership, bestowed not on an individual this year but on the Mure family, honouring their five decades-long contribution to Tasmanian dining, seafood, and tourism.

Hospitality Tasmania chief executive Steve Old said the night showcased the industry’s spirit of excellence and community.

“Every year, these awards remind us just how creative, resilient and community-minded our hospitality professionals are. Whether it’s a regional gem or a bustling metro favourite, Tasmania continues to punch above its weight,” he said.

“It’s particularly special to celebrate the Mure family’s induction and the outstanding calibre of this year’s winners. They represent everything our industry stands for – excellence, innovation, and generosity of spirit.

“The energy and camaraderie at the gardens tonight reflected the strength of Tasmania’s hospitality community. These businesses don’t just serve food or provide a bed; they create experiences that put our state on the map.”

Hobart Workers Club was crowned Best RSL, Sporting or Community Club for the second year in a row.

Hospitality Tasmania chief executive Steve Old congratulating all the winners and finalists.

Making a big difference for

From local heroes to landmark venues, every club deserves a winning food & hospitality strategy.

“We engaged Future Food to run our Expression of Interest (EOI) process for catering operations at the RSL. From the very beginning, they demonstrated exceptional professionalism, communication, support and deep industry experience.

The quality of caterers brought to us through the well-executed EOI campaign was fantastic. The transition was seamless and we found ourselves in the fortunate position of having multiple top-tier candidates to choose from.

I highly recommend anyone considering engaging with or changing caterers to speak with Future Food. Their expertise made all the difference.”

David Hanson | General Manager, Altona RSL Sub-branch

A powerful gathering

The 24th Annual RSL & Services Clubs Conference in Hobart inspired, challenged, and connected delegates through powerful keynotes and industry insights, and Club Management was on the ground to soak it all in.

THE RSL & Services Clubs Association (RSL & SCA) hosted its 24th Annual RSL & Services Clubs Conference from 14-16 September at the Crowne Plaza in Hobart, uniting over 350 industry leaders and delegates from 55 clubs from across New South Wales.

“Our annual conference was even more momentous than usual. The conference is split up into the business side of running a club: diversification, hospitality, entertainment and people; and the veteran and community engagement element, which is the beating heart of our venues,” RSL & SCA CEO Margot Smith said.

“Providing clubs with insights and networks to thrive as community venues is key, and we strive to deliver the best program in order for them to do so.”

The event kicked off with a moving Memorial Service at the Hobart Cenotaph. The next morning, day one of the conference began with former Tasmanian premier David Bartlett as MC and a keynote from former world number four tennis champion Jelena Dokic, who shared her powerful story of resilience. She openly spoke in detail about how she went from world tennis stardom to overcoming personal adversity.

The two-time bestselling author, TEDx presenter and sports commentator, emphasised the importance of vulnerability, self-worth, and creating safe spaces to address difficult issues, such as domestic violence and mental health. “Silence leads to violence ... as soon as we speak up, [the perpetrator] loses their power,” she said.

St George head of business and industry economics Sian Fenner delivered an engaging update on economic trends affecting the Australian hospitality sector, including discretionary spending, labour market movements, and household prices.

Industry leaders from IGT, Aristocrat, Light & Wonder, Ainsworth and Konami joined MAX to explore the future of gaming in our clubs, before delegates divided into specialist workshops on diversification strategics, crisis management 101, strategic governance, and the future of the industry when it comes to people, property, and technology.

On day two, Martin Heppell from The Resilience Project captured the room with his buzzing energy as he shared practical, eviden cebased strategies to build gratitude, empathy, and mindfulness. He also

The future of gaming was a topic of discussion among industry leaders.

RSL&SCA CEO Margot Smith (pictured left) led a panel session highlighting the impact of the Veterans Benevolent Fund.

Swansea RSL’s Garry Davies (pictured second from the right) was named winner of the Outstanding Community Member Award.

reminded the audience of the importance of recognising and appreciating people’s strengths and skills, as a tool for personal growth and success.

A standout session involved the Veterans Benevolent Fund panel with Defence Community Dogs CEO Leanne Kyle, Frontline Labs CEO Mark Leatham, and Adriana Johnson from the Gallipoli Scholarship Fund, who discussed the impact each of their programs have on veterans and their families.

It was during this session that RSL & SCA announced it will transition the Veterans Benevolent Fund, the association’s charitable arm, to a donation-based model.

“This will strengthen our commitment to our core purpose and make it all the more meaningful,” Smith said.

“This model will sit outside the ClubGRANTS framework, and it will highlight the authenticity of our commitment to veterans and their families. This is not to undermine the support through ClubGRANTS, but to complement it.”

This was followed closely by leaders from Club Taree, Cronulla RSL and Club Rivers who each discussed some of the community engagement strategies they implement at their club that goes far beyond traditional hospitality, before the CEOs of Castle Hill RSL and Cronulla RSL joined Catering HQ to chat all things hospitality, technology, AI and future.

The event wrapped up with a closing keynote by Philip Phyke OAM who delivered a powerful message about the art of leadership, and how courage, communication and character are the cornerstones of influence.

The annual conference will return next year to celebrate its 25th anniversary on 13-16 September 2026 at the Hyatt Hotel in Canberra. For any enquiries contact Nicole Daws nicoledaws@ rslservicesclubs.com.au or Jodie Tipping on 0416 130 202 or jodie@totaltravelmanagement.com.au

Club Management attended as a guest of RSL & Services Clubs Association.

Celebrating the Anzac spirit

As part of the conference gala dinner, recipients of the 18th Annual Spirit of Anzac Awards were honoured for their outstanding contributions to the club community.

“We are thrilled to be able to recognise those clubs and club members who make outstanding contributions to their communities,” Smith said.

Outstanding Community Member Award:

Winner: Garry Davies, Swansea RSL

Highly Commended: Ron Marton, North Ryde RSL

Spirit of Kokoda Award:

Winner: Riley Farrell, Club Rivers

Spirit of Anzac Award:

Winner: Cronulla RSL

Highly Commended: Club Taree

Tennis champion Jelena Dokic opened the conference with a powerful keynote about resilience.

Cronulla RSL was presented with the Spirit of Anzac Award.

Some clubs shared how they’re creating holistic community engagement strategies that extend beyond traditional offerings.

The Foyer

Brand news and promotions

End Food Waste Australia launches Hospitality Hub

End Food Waste Australia (EFWA) has launched the Hospitality Hub, a free national platform designed to help Hospitality and Foodservice operators reduce food waste, boost efficiency, and improve profitability.

The Hospitality Hub offers nine practical guides designed for real-world application across commercial kitchens, catering operations and multi-venue businesses. This includes step-by-step implementation guides, covering topics from “What are you wasting?” to “Getting the team on board”, and examples of practical steps taken by leading hospitality venues, such as Opera Bar.

The Hospitality Hub is free and open to all Australian foodservice and hospitality operators. It includes easy-to-follow modules, practical templates, and real-world examples from venues already seeing results. endfoodwaste.com.au/taking-action/hospitality-hub

Seamless streaming with Samsung

Send phone orders straight to the kitchen with Otto

Created by the team behind HungryHungry, Otto is an AI order telephone agent developed to help restaurants, cafes, and catering services take orders and send them straight to the kitchen. The standalone product operates without any apps or software integrations, meaning venues can go live instantly with just a phone number and a printer, and no additional staff is required.

Otto operates 24/7, ensuring all calls are answered promptly, even outside business hours, so enquiries are managed efficiently, and revenue opportunities are never missed. It can also manage bookings and connect with customers.

For consumers, Otto delivers faster service and greater convenience. Customers can place takeaway or catering orders any time of day, with the confidence that their order is received correctly and will be prepared without delay. callotto.ai

Samsung Electronics Australia has launched its flagship hospitality display, the HU8000F. Available in six sizes – 43-inch, 50-inch, 55-inch, 65-inch, 75-inch and 85-inch – the HU8000F empowers hotel operators with powerful management tools to elevate guest stays while providing visitors with effortless streaming and connectivity options through Google Cast.

The new model has expanded content options for guests by adding Prime Video to its portfolio – along with Netflix and Samsung TV Plus – which are all accessible from the Tizen OS Home. For an enhanced viewing experience, the HU8000F also includes adaptive sound technology.

Hotel managers can access centralised remote management and actionable business insights through Samsung LYNK Cloud. It can also be used to support organisations in delivering promotions and uncovering valuable marketing insights. With SmartThings Pro and a multi-code remote, hotel staff can offer personalised in-room experiences, enhancing both convenience and guest satisfaction. samsung.com/au

MYOB join forces with Choosey to boost hospo cashflow

Late payments and unpaid bills put financial strain on hospitality workers nationwide. To address these challenges, Solo by MYOB and Choosey have teamed up to take the stress out of getting paid. The partnership will see Choosey contractors offered 12-months of Solo by MYOB completely free, giving both contractors and employers greater financial transparency and confidence. Workers can maintain clear oversight of earnings and spending to better manage quieter periods and plan for future growth, and automatically capture potential deductions, simplify GST compliance, and streamline end-of-financial-year preparation. At the same time, workers can gain a complete, accurate view of income across all gigs, supported by Choosey’s real-time payment tracking and reporting. The time, stress, and manual effort associated with financial management is minimised, allowing greater focus on work opportunities. myob.com

AHGE returns in 2026

The Australasian Hospitality & Gaming Expo (AHGE) will be returning to the Brisbane Convention and Exhibition Centre on 25 and 26 March, 2026 to showcase the latest in gaming products, entertainment, food and beverage, technology, construction, education, furniture and innovative design all under one roof. The exhibitors you know and love are coming back for AHG Expo 2026, and they’re bringing fresh ideas, new products and even bigger displays

In addition to the Expo, the AHG Congress will equip you with essential tools to confront challenges in the present market. It’ll be the place to discover strategies to effectively manage risks, ensuring your venue’s resilience and strength in the future. Free visitor registration for AHG Expo 2026 is now open. Don’t miss your chance to connect, explore, taste, and discover the latest innovations across hospitality and gaming. ahgexpo.com

Refresh your cafe menu with La Parisienne Pastries

Clubs looking to revitalise their café offerings can elevate quality and efficiency by introducing La Parisienne pastries from Peerless Foodservice – ready-made, easy-to-use products crafted for authentic French flavour and convenience. The La Parisienne range includes large and mini croissants, European-style croissants, chocolate croissants, and fruit Danishes, allowing clubs to cater to diverse tastes and dietary needs, including vegan options.

Key Benefits:

Enhance menu appeal: Offer premium, freshly baked pastries that attract customers seeking quality café items.

• Streamline operations: Simply thaw, prove, and bake—ensuring consistent quality with minimal preparation time.

• Premium French quality: Made using traditional methods and high-quality ingredients for a golden, flaky crust and rich, buttery taste.

• Versatile selection: Suitable for breakfast, snacks, or dessert, appealing to a wide range of customers.

• Australian-made: Produced locally by Peerless Foodservice using primarily Australian and New Zealand ingredients.

Preparation and training support

Peerless Foodservice provides comprehensive support, including training and Masterclasses in partnership with the William Angliss Institute. Clubs can access expert guidance and “how to” videos on proving and baking to achieve consistent results – even without specialised equipment. By partnering with Peerless Foodservice, clubs can stay ahead of café trends, streamline operations, and deliver a memorable customer experience that builds loyalty. Learn more: www.peerlessfoodservice.com.au

The Bar

Drinks news and promotions

De Bortoli introduces two more reasons to spritz

When De Bortoli’s Limoncello Spritz launched in 2024, it became an instant crowd favourite. Now, the family-owned winery is turning up the fizz with two new flavours: Lemon & Lime Spritz and Sangria Spritz.

De Bortoli’s new Lemon & Lime Spritz taps into the enduring popularity of citrus in drinks. Crafted from a lightly sparkling wine base, it blends lemon’s bright freshness with lime’s zesty acidity, creating a lively, layered fizz that’s both approachable and flavourful.

The Sangria Spritz takes inspiration from the classic Spanish pitcher drink into a fizzy delight. Fruity, aromatic, and refreshingly balanced, it’s also perfect for topping up with seasonal fruit - add your own twist and create a sangria-style serve that changes with the season.

www.debortoli.com.au

Blue Sky Drinks launches with Gravity and Top Shelf acquisitions

A new player, Blue Sky Drinks Co., has entered the Australian market with the acquisition of several well-known brands, combining established spirit and RTD products.

The company has agreed to purchase the assets of Top Shelf International after it was placed into voluntary administration, including NED Australian Whisky, Act of Treason and Grainshaker Vodka. In addition, Blue Sky Drinks has also acquired Gravity Drinks Co – the better-for-you RTD brand founded in 2022 by Mick Spencer, Liam Battye and a group of professional athletes.

The Gravity Drinks team will take a leading role in Blue Sky’s development, with Spencer assuming the role of executive chair and Battye becoming head of operations. Gravity’s CEO Greg Mitchell and sales director David Ward will also move across, joined by drinks industry veteran Ray Noble who joins the board as a non-executive director.

The combined business will continue production in partnership with IDL and maintaining strong national distribution across key on- and off-premise partners. www.blueskydrinks.com.au

Never Never expands range with Signature Vodka

Never Never built its reputation by putting juniper back at the centre of gin. Now, the South Australian distillery is challenging convention again with Signature Vodka, its first permanent product beyond gin.

Distilled from Australian wheat spirit, Signature Vodka is enriched with distilled olive, coconut and avocado oils, an unconventional approach designed to create texture. It is then filtered through activated carbon for 16 hours and blended with McLaren Vale water adjusted with natural salts to enhance pH and mouthfeel. The result: a long, silky finish with subtle notes of olive, white chocolate, honeyed macadamia and coconut cream.

The frosted bottle, metallic label and clean design reflect cues from the premium vodka category, while also providing bartenders with practical features such as grip, batching gradients and a textured base for pouring. neverneverdistilling.com.au

Cazcabel debuts its new Jalapeño Tequila Blanco in Australia

Cazcabel, the independent family estate tequila brand, has launched a new Blanco Tequila infused with jalapeño extract from Mexico, giving earthy and citrus notes with a spicy finish, making it ideal for spicy margaritas.

Cazcabel is a true field-to-glass tequila brand, only using agave grown in their own agave fields and crafting the tequila at their own brand exclusive distillery, Hacienda Cazcabel. The additive-free Blanco tequila contains only three ingredients – agave, water, and yeast – for a truly authentic tequila experience.

The Jalapeño infused Tequila Blanco, has natural jalapeño extract added and is bottled at 35 per cent ABV, making it ideal for mixed drinks with a spicy kick.

The launch of the product is perfectly timed for the summer period where the trend of spicy cocktails is expected to continue to boom. proofdrinks.com.au

Stone & Wood launches refreshing Citrus Radler

Stone & Wood is bringing a fresh twist to the beer category with the release of Citrus Radler – a crisp, lightly sparkling beer cut with citrus that blends the best of beer and spritz-style refreshment.

Brewed with pale regen malts, Galaxy hops, malted wheat, and rolled wheat, Citrus Radler (four per cent ABV) pours golden and lightly hazy with a soft, pillowy foam. Bright and zesty, it delivers vibrant notes of orange, grapefruit and lemon balanced by gentle hop bitterness and rounded fruit character.

At four per cent ABV and packaged in 330ml cans (fourpack), Citrus Radler is made for long afternoons and outdoor occasions, offering one standard drink per serve. Perfectly paired with light and zesty dishes – from grilled fish tacos to citrus salad – it also cuts through richer bites like cheeseburgers and buffalo wings.

Inspired by the original Radler tradition from the Alps, Stone & Wood reimagines this classic style for modern Australian drinkers, bridging the gap between beer, RTD, and seltzer. www.lionco.com

Summer sipping with Bone Dry Rosé

Bone Dry Rosé is fast becoming the must-stock wine of the season. With less than 0.1 percent sugar per serve, it delivers on the growing consumer demand for low-sugar, better-foryou wines, without compromising on flavour.

Designed for the modern drinker, Bone Dry is the perfect pour for summer – whether it’s beachside, at a rooftop bar, or paired with light alfresco dining. It’s a wine that looks as good as it tastes, with packaging that turns heads and a profile that keeps customers coming back for more.

Bone Dry Rosé sits among a curated collection of low sugar wines, featuring Prosecco, Sparkling, Pinot Gris, Sauvignon Blanc, Chardonnay, and Pinot Noir.

Available now through ALM and ILG, or contact Bone Dry directly at glenn@bonedrydrinks.com. www.bonedrydrinks.com

Business iQ takes gamechanging sports viewing even further

The revolutionary tech that’s redefining sports entertainment in venues continue to raise the bar.

ALREADY A GAME-CHANGER for pubs and clubs, Foxtel’s Business iQ has transformed the way licensed venues deliver live sport, whether it’s in the sports bar or the beer garden. And the evolution isn’t slowing down. Recent updates have made it even smarter, with more features coming in the new year.

The features that changed the game Business iQ set a new standard when it comes to bringing the action of live sport into your venue. It delivers premium coverage in 4K Ultra High Definition, so every big mark, brutal hit, cover drive and KO looks sharper, more vivid and more intense. Key sports available in 4K Ultra HD include all the favourites: AFL, NRL, Formula 1® and netball.

This summer, every Australian men’s international cricket match will be live in 4K Ultra HD for an exceptional viewing experience. With richer colours and finer detail, patrons will feel like they’re at the oval.

When the live action pauses, Business iQ keeps the energy flowing with its Sport On Demand library, The Vault. Replay matches in the lead-up to key fixtures, show classic games during quieter times, or tailor content for regulars who follow a particular team. With highlights, interviews and previews at your fingertips,

The Vault helps build anticipation and atmosphere, keeping screens engaging and patrons staying longer.

Business iQ also gives venues the chance to promote their in-house offers right where the action is. Share live messages across screens with a simple scrolling text bar, ideal for plugging happy hour deals or dinner specials to a captive audience, without interrupting the game. Or, switch the Business iQ box into digital signage mode to showcase image-driven promotional artwork for upcoming events or other promotional offers. In this mode, the screen becomes a full digital ad display. The easy-touse self-service portal makes updating content quick and hassle-free.

Smarter and more reliable

In the latest update of Business iQ, Foxtel has introduced an optional IP fallback feature that venues can choose to enable. Once activated, if satellite signal drops out

during a live sporting event, the system automatically switches to IP streaming, keeping the action going without any interruptions for patrons.

Foxtel has also levelled the playing field. IP customers can now stream in 4K, so whether your venue connects via IP or satellite, your customers can enjoy the same premium live sport experience.

Coming soon: even more control

In the new year, look out for even smarter features, like the ability to schedule channel changes ahead of time. Set your big screen to switch to the big game automatically before kick-off, so you can focus on your patrons, not the remote, and never worry about remembering to switch channels during a busy period.

Elevate your sport viewing atmosphere to the new standard for licensed venues with Business iQ. Call 1300 761 056 to arrange a demo or visit www.foxtel.com. au/venues for more information.

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On The Big Screen

Fixtures and matches that will pack out your sports bars

Ace it with The Australian Open

Whether they’re tennis die-hards or casual fans, Aussies love the drama of the Australian Open, one of the country’s most prestigious sporting events. Expect five-set thrillers and marathon matches that keep crowds cheering for hours and sticking around long after dinner trade for matches. Can we expect Jannik Sinner to take out the men’s single title for the third time, and can the women’s world number one Aryna Sabalenka win back to the top title, following her defeat in the last Australian Open against American underdog Madison Keys? Catch the matches from 12 January to 1 February on Stan Sport or Nine.

Ashes fever returns

England’s quest for their first Ashes win in Australia since 2010–11 is well underway, with this year’s series opening in Perth rather than at the Gabba for the first time in nearly 40 years. They may just have a winning chance. Australia’s squad is ageing, its batting lineup remains unsettled, and injuries to key bowlers Pat Cummins and Josh Hazlewood have created rare uncertainty. Those gaps, however, have opened the door for fresh faces this series, among them Jake Weatherald, a quick-scoring opener, and South Australian fast bowler Brendan Doggett. Doggett was originally selected to join the Australian squad in 2018, but injuries stalled his rise. Still, if Australia claims this Ashes series, it will mark the fifth straight time the home side has held the urn. The only thing left to see is whether the Bazballers can win back some respect from coach Brendon McCullum, even after their ODI series whitewash in New Zealand.

Tune in now until 8 January on Seven or Foxtel.

Make it a touch down with the Super Bowl

This summer’s sporting calendar finishes with a bang on 9 February when the Super Bowl returns to San Francisco for the 60th edition, a decade after the city hosted Super Bowl 50. When game day unfolds, expect fans across Australia to be taking the day off to watch all the action – and where better else to catch it than at your local club, where the atmosphere is as electric as the crowd will be at Levi’s Stadium. And don’t miss the popular halftime show, which will be headlined by Grammy award-winning rapper Bad Bunny. Tune in on Seven or Foxtel.

NBA season heats up

Basketball continues to score big with Aussie fans, with the NBA drawing strong crowds and creating buzz in clubs during mid-morning and lunchtime sessions. The WNBA is also booming, thanks to breakout stars like Napheesa Collier and A’ja Wilson capturing new audiences around the world. Show both leagues to double the energy, and your viewing crowd. Now showing on ESPN via Foxtel and Disney+.

Champions League buzz

The 71st season of Europe’s elite club competition is heating up, with the UEFA Champions League underway since July and building towards the final at Budapest’s Puskás Aréna on 30 May 2026. Thirty-six teams continue to battle it out, with Arsenal still looking dynamite and Liverpool giving it their best. Clubs have a strong hook to draw members in for early-morning fixtures that are ideal for night-shift workers and passionate fans eager to catch every match live. Watch it on Stan Sport.

Forging a legacy

Neel Chand has combined business acumen with community focus to grow Penrith RSL into one of Western Sydney’s leading clubs.

Penrith RSL’s new bright and spacious sports lounge.

Events at Eight is the newest function space to land in Western Sydney.

WHEN PENRITH RSL began its expansion in 2023, CEO Neel Chand knew it had to be more than a building upgrade; the $45 million transformation was going to be the centrepiece that would future proof the club.

Since unveiling the $35 million stage one expansion in August 2025, the club has been averaging thousands of covers each week. For Chand, the early momentum is proof the club’s bold investment is paying off.

“Today, membership at Penrith RSL sits at around 36,000, but I think it will pass 40,000 next year with the latest extension.”

Unlike most renovations, Penrith RSL delivered the project on a cost-plus contract with Integrated Projects as builder, rather than fixed price. Chand said that while cost-plus arrangements are often seen as risky, it saved the club around $2.5 million compared to a fixedprice model. But he shares it only works if there’s a good relationship with the builder and architects.

“People think with cost-plus you will blow the budget, but the whole thing came in slightly under budget. This has worked in our favour,” he said. “There was a lot of involvement on my part, where I was very involved and hands-on with the project. It’s truly been a partnership between me, the builder, and architects.”

An outsider’s perspective

For Chand, the milestone project is the culmination of a career shaped by corporate rigour. Despite coming across as someone who can run a club with his eyes closed, Chand’s career didn’t begin in hospitality. A fifth-generation Fijian-Indian who migrated to Australia 34 years ago for university, he trained as a chartered accountant and joined the corporate world, starting at PwC Australia.

His first major break — and what he describes as his career highlight — came in 2000 when he became the inaugural CFO of Qudos Bank Arena, then the largest indoor venue in the southern hemisphere and leased by Kerry Packer’s Publishing and Broadcasting Ltd.

“Qudos Bank Arena was the highlight of my career. It was a world-class venue … and our first job was the Olympic and Paralympic Games. After that, there was a real lull, but then we reached out to agencies in London and New York, and then we had all the world acts, from the Rolling Stones to Andrea Bocelli, come through.”

From Qudos, Chand moved to Rooty Hill RSL, where he spent four years as CFO before joining Penrith RSL in 2009. At the time, he admits, working in the clubs industry was never on his radar.

“I had no intention or interest ever. I only went to the club to eat, and that’s it.

Inside Penrith RSL’s $45 million overhaul

Construction began in 2023 and wrapped up in August 2025, increasing the club’s footprint by 35 per cent.

The result is a 500-seater food and beverage precinct that includes an alfresco dining area, sports lounge, a central bar, and a private dining room. The new spaces were designed by Altis Architecture.

“We needed to diversify. We needed to grow the business and expand our food offering. We have a very large buffet that sits 600 people, but we needed to offer more,” CEO Neel Chand said.

The second major component of the expansion is a function centre, branded Events at Eight, that can accommodate 450 round seats or 750 theatre-style, with a versatile design that allows the main room to be divided into three smaller spaces. Supporting features include a large pre-function area, terrace, bridal suite, and two bars.

Chand said the expansion responds to a long-standing demand in Western Sydney for large-scale event space.

“We’ve lost so many functions in the past because we didn’t have the capacity. This puts us back in the market to grab those functions in Western Sydney.”

The expansion also included the creation of a modern RSL sub-branch museum. The museum showcases an extensive collection of military memorabilia, much of which had been in storage.

With stage one complete, the club has moved straight into stage two, which will include a full upgrade of its gaming floor and the introduction of 600sqm of street-level tenancies.

“We’re making [the gaming floor] a lot bigger. Everything we did in stage one will eventually be carried right through to the club,” Chand said.

A 500-seater food and beverage precinct was introduced during stage one renovations.

“The way I run Penrith RSL, I run it as a business, and not as a club.”

But out of the blue, I received a phone call saying there’s a CFO role at Rooty Hill RSL. [CEO] Richard Errington wanted a team from corporate, so they were reaching out to CFOs … but I said I wasn’t interested,” he said.

“I rang my wife, and she asked, ‘If I was okay’. That night, I said, ‘Let’s go check this place out,’ and when I got there, I thought, ‘This is a city!’ So, I applied for the role, and the next thing, I got the job.”

Big moves from day one

When Chand became CEO at Penrith RSL 15 years ago, he wasted little time thinking big. “The first thing I did was build a five-storey carpark. We then brought in a 600-seater buffet.”

The results were immediate. “The Star Buffet has been a catalyst for growth. When I started, we had 19,000 members and within two years of the buffet being introduced, we hit 38,000.”

Gaming entitlements have also more than doubled under his watch.

“It helps I’m a chartered accountant; it does make a big difference. The way I run Penrith RSL, I run it as a business, and not as a club,” Chand said. “We have grown a lot in the last 15 years … and two years ago we made a $6 million profit.”

The next chapter

Beyond the four walls, Penrith RSL has moved into growth mode. Earlier this year, the club signed an MoU to acquire Kemps Creek Bowling Club, located on four acres of land near the future Western Sydney Airport.

Securing the deal was no small feat. “It was very hard work. It’s the last parcel of land next to the new airport, and there were lots of big companies after it, so there was a lot of hard work to get it. I couldn’t tell you how many times I went there and built that relationship.”

Chand believes the acquisition has the

potential to open up future diversification opportunities. “We’ll definitely be looking at accommodation; it’s not immediate, and there are other concepts such as an outdoor-indoor food and beverage facility.”

Yet for all the focus on balance sheets and bricks and mortar, Chand said the real engine of the club is its community.

“In corporate, it was always about how you can squeeze more and make more. It’s cutthroat; there’s no margin for error, and that makes you strong,” he said. “In clubs, it’s running a business too, but there are a lot more good aspects. I like the community aspect. It’s very rewarding. I talk to members all the time.”

It’s that sense of community that has reshaped how Chand views his career. “If I could turn back time, I wish I had joined the club industry straight after uni. It’s the most rewarding and amazing industry I’ve come across.”

“Today, membership at Penrith RSL sits at around 36,000, but I think it will pass 40,000 next year with the latest extension.”

The new bar that greets guests at the club’s new pre-function space.

Theaheadyear

What new trends can help clubs elevate and optimise their operations in 2026?

Club Management spoke with club operators, stakeholders, and industry experts to uncover these insights.

Steve Sidd, group managing director, Catering HQ, shares his top five F&B predictions for 2026.

Naturally native

“Native food is gaining wider acceptance. It’s not just a novelty, but for its flavour, sustainability, and cultural storytelling. There is also strong consumer demand for food choices that have lower environmental impact, local sourcing, seasonal produce, reduced food miles, ethical animal welfare and reducing waste.

Restaurants and producers need to increase transparency about where food comes from, and how it is grown or raised.”

Eat well, feel better

“Diets are being shaped by wellness; highprotein foods, foods that support gut health, foods with functional benefits. Freshness, less processed, and clean labels are in high demand. More people are eating less red meat, experimenting with plant-based alternatives, seafood and other protein sources.”

Global flavours

“There’ll be continued curiosity and appetite for international flavours beyond traditional core items. Vietnamese, Korean and Filipinoinfluenced menus are growing.

“Blending cuisines is also getting more creative. Combinations that were once ‘exotic’ are now becoming mainstream.”

Comfort and simplicity

“There is an increase demand in comfort food, simpler dishes, and home-style cooking. In part, this is driven by cost of living, with people choosing meals that are both satisfying and familiar. Brunch, casual dining and street food styles remain strong.”

Progressive dining precincts

“Food precincts where there are clusters of cafes, restaurants, and pop-ups continue to be cultural hubs. People don’t just go for food, but for atmosphere, socialising, outing, interactive and experience.”

Food and beverage

Image credit: Catering HQ

The dry revolution

Food and beverage

“Healthier menus and zero-alcohol options are no longer niche, they are expected. At one of our venues, Miss Gunn’s Basement Bar, our zero range of whisky, tequila, vodka, gin, beer and cocktails are among the fastest-growing lines, and that trend is only picking up pace.”

Anthony Simioni, group general manager, Doxa Community Club

Keep it casual

“Clubs will see a big push for premium casual dining, with menus geared towards shared vibes using locally sourced Aussie produce.”

Tomasz Pyrtraczyk, general manager, Dooleys Regents St Pavilion

Affordable indulgence

“What we’re seeing is that clubs aren’t the home of cheap wine and counter meals anymore. People come expecting a great experience.

We’ve put significant investment into our food and beverage program at Wests Ashfield, and the response has been incredible. Our first premium wine dinner with Neil McGuigan sold out in just 72 hours, which really shows that members want, and value, these types of experiences.

It proves that people don’t lower their expectations when they walk through a clubs’ doors. You can have a fantastic dinner, excellent wines, and the whole experience at a club remains at a lower price point than what you would pay in the CBD.”

Daniel

Paton, CEO, Holman Barnes Group

Classics will always have a place

“Customers are becoming more selective with their spending dollars, resulting in dining out less and picking better value choices. The key is to have a menu that draws in customers with a good selection of good old favourite comfort staples with a focus on quality. Source good quality proteins that have an ethical story of the practices used from paddock to plate, customers are keen to buy into this more than ever before. Spend time fine tuning simple to be amazing, consider all the elements.”

Paul Rifkin, chef consultant

Doxa Community Club

Image credit: Holman Barnes Group

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Safer play

“The GTA has been involved in several jurisdictional gaming reforms which aim to support the improvement of consumer protection and effective anti- money regulatory oversight through new innovative technology solutions. We are expecting to see a broadening out of account-based gaming solutions in the next 12 months as we continue to look at technology that is fit-for-purpose and builds on our longstanding commitment to harm minimisation. We’re also seeing some increased interest from governments in facial recognition technology (FRT) as an important tool in implementing and enforcing wider self-exclusion initiatives. Heading into 2026, these regulatory reforms will see technologies in this area further develop and possibly introduced to market.”

Jinesh Patel, CEO, Gaming Technologies Association

Super payday

“The new Payday Super legislation, taking effect 1 July 2026, will be one of the most significant payroll and cashflow shifts Australian businesses have ever faced. Superannuation will need to be cleared within seven business days of wages being paid, forcing clubs to rethink payroll systems, processes, and cashflow management.”

Ben Thompson, CEO, Employment Hero

Tech gets embedded

“In South Australia, compliance settings remain firm. Clubs are adapting to refreshed Gambling Codes, facial recognition signage and data obligations, and stronger host responsibility expectations. The state’s Take a Break initiative, where patrons can now self-exclude instantly by scanning a QR code, is an early sign that technology will keep embedding into harm minimisation and barring systems. Cashless and precommitment debates are alive but any rollout here is likely to stay incremental and evidence led.”

Peter Apostolopoulos, CEO, Clubs SA

Compliance

A new face of compliance

“As Australia’s gaming sector faces increasing regulatory pressure, 2026 is poised to accelerate the adoption of RegTech across venues. The intersection of enhanced player welfare obligations and tightening AML/CTF reporting is redefining how technology supports compliance.

With regulators tightening expectations and new legislation on the horizon, 2026 will be a turning point for venues balancing player welfare and AML/CTF obligations. These shifting requirements are driving demand for smarter, easier compliance technology that lightens the load for staff.

AusComply continues to lead this transformation. Its facial recognition integration has already strengthened harmminimisation practices by automatically identifying and reporting self-excluded and barred patrons. In 2025, AusComply advanced further through key integrations with SINT Technologies’ CashTrax and PlayTrax systems, followed by Aristocrat’s Prime Alerts, unifying welfare and compliance data streams for more responsive oversight and management.

With further regulatory changes expected to lower reporting thresholds and multiply administrative tasks, AusComply is leveraging AI, digital forms, and automated workflows to reduce the time spent on compliance from something often measured in hours to a more palatable measurement in minutes, giving managers more time to focus on their teams, their patrons, and their business.”

Jason Thomas, CEO and managing director, AusComply

Image credit: Oneill Photographics

With Australia’s gaming sector experiencing increasing regulatory pressure, 2026 is poised to accelerate the demand for RegTech across venues. The intersection of enhanced player welfare obligations and tightening AML/CTF reporting is redefining how technology supports and simplifies compliance.

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Immersive interaction

“Expect a shift toward immersive and tech-enhanced experiences. Interactive digital entertainment will become a key driver of member engagement.”

Andrew

Hoschke, CEO, Chatswood RSL

Keep the live acts coming

“As we quickly approach 2026 West Entertainment Group are looking forward to another busy schedule of events with the Tamworth Country Music Festival being the first of these kicking off in January. Every year, this festival gifts us the ability to not only showcase country music talent at Wests but also a range of other genres to ensure we remain a venue fit for all. Extending into 2026, we will also look to host acoustic artists at our newly renovated venue The Courts, with the intention of building upon the family friendly and relaxed atmosphere we’re striving to create.”

Garrett Laing, project manager, West Tamworth League Club

Building a sense of community

Entertainment

“As artificial intelligence evolves and becomes more integrated into our everyday lives, people will crave real experiences with real people. We will increasingly spend our days surrounded by smart technology, algorithms and systems which in turn will ramp up our desire for moments that remind us we are human! This is where venues have a powerful role to play providing the sense of community and connection that technology can’t replace.

Building communities through entertainment isn’t just about generating bums on seats, it’s about creating a real connection with the local people in your area. Entertainment is a tool for bringing existing communities together to create a shared experience and venues that understand this will continue to thrive into 2026 and beyond.”

Brayden Haynes, executive director of venue entertainment, Entain Venues

West Tamworth League Club

Image credit: Alex Anthony, Daily Press

Image credit: Entain Venues

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Keep it agile

“Shift systems and data off old on-premise infrastructure towards cloud to enhance agility and improve scalability.”

Steve Sidd, group managing director, Catering HQ

Know your customer

“In a small country town, you know all the members, but as you get bigger you don’t really know everyone that comes into your organisation. But if you can use technology to track the data, it can tell you Steve comes in on a Thursday, he has a schnitty.”

Nathan Whiteside, CEO, Cronulla RSL

Technology

Getting personal

“We’ll see AI and automation – like smart order systems – shaking up customer interactions, making service smoother and more personalised.”

Tomasz Pyrtraczyk, general manager, Dooleys Regents St Pavilion

Skip the hype

“Clubs are moving past flashy tech and investing in practical integration [by] linking POS, loyalty and CRM systems; embracing digital ordering; and trialling AI for back-office rostering and accounts. The priority is using member data responsibly to create simple, consent-based offers rather than chasing the next gadget.”

Peter Apostolopoulos, CEO, Clubs SA

Tap into that data

“We’ve all got information sitting in our systems, but how often do we really tap into it? AI gives us the analytics to make those informed decisions, and it’s quicker. It comes back to how we can analyse and interrogate that data to make sure we’re delivering exactly what the customer wants.”

David O’Neil, CEO, Castle Hill RSL

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An eye for detail

CLUBS ARE KNOWN to be constantly updating, renovating, and changing the look and feel of their venues, but not always in the best way. Too often, new areas are tacked on without considering existing spaces or functionality, leaving a disjointed mix of old and new.

It was an issue that Queensland’s Greenbank Services Club recognised in hindsight after constructing a new bar in its venue in 2017, right in the middle of where essential amenities should have gone. The club also faced operational and logistical challenges in the back- and front-of-house with its old buffet-style restaurant.

Functionality became the priority when the venue embarked on its $20 million renovation, which added an extra 800 square metres of floor space. “It wasn’t about what we wanted to do for ourselves financially; it was about what was best for the members. They wanted easier access to amenities, so that was critical to get right,” Greenbank Services Club general manager Tim Wright said.

The club also had one eye on nearby competitors as it sought not only to modernise its venue, but to rival the

Clubs are blending hospitality-inspired design with member-focused functionality.

Queens Wharf precinct, which opened in late 2023 and early 2024.

“There were a lot of barriers to entry through different areas of the club, so the brief was to not only prepare for the Queens Wharf casino, but to modernise the club facility, improve member offers and customer journey, and bring the food back in-house. We wanted more flexibility between areas, so they flowed together,” Wright explained.

With the help of Altis Architecture, the project introduced a Barrel Room and MicroBrewery Zone featuring two custom fourmetre-tall copper brite tanks visible from the club’s external facade. Indoor and outdoor dining areas were added, along with a mix of brass, leather and old-English finishes.

The additional floor space has made way for a new entertainment precinct called the Glasshouse Bar and Lounge. The area boasts two massive glass-pitched roof structures that allow the space to be sun-drenched and two large LED screens. A sophisticated Sunroom provides a beautiful semi-private lounge space, styled beautifully with gold, brass, and the botanical motifs. A new Deli Kitchen

has also been established to provide food directly into these new zones.

Altis Architecture’s Angel Crispin, who was the lead designer of the project, said the new spaces were designed to engage multiple demographics and create a venue that worked both day and night.

“It’s about creating shared, social spaces, but also intimate ones, through different seating heights and areas where you can choose to be part of what’s happening and still have that respite as well,” he said.

A European-inspired Marketplace Dining precinct was also introduced, featuring multiple food areas including Asian fusion, a Churrasco grill, an American diner, salad bar, and dessert section.

Wright said the design was guided by ensuring that members had easy access to essential services no matter where they were in the club.

“Now there’s no barriers to entry and it’s free flowing from front door to back door. Our members can choose their journey,” he said.

“Each area offers something different. When members come in – and we have 65,000 to 70,000 members – not everyone

Tips on how to choose the right furniture for your space

Ally Jago, general manager of Mint Furniture, shared what clubs should be thinking about when it comes to furniture selection. Her advice is to start with the guest experience you want to create.

“Choose furniture that performs as beautifully as it looks,” she said. “Furniture plays a huge role in how people feel within a space – it affects dwell time, comfort, and perception of quality.”

She added that it’s never too early during the design process to start thinking about furniture.

“When furniture is integrated into the design process from the beginning, the outcome is more cohesive, efficient, and cost-effective — and the space performs exactly as intended. We see a lot of wasted potential when clients leave furniture to the last minute.”

“It wasn’t about what we wanted to do for ourselves financially, it was about what was best for the members.”

Tim Wright, Greenbank Services Club general manager

is going to like the same space, but if they can find their own little niche area, whether it’s a quiet area to sit and have coffee and chat, or sit and watch live entertainment and tribute bands in another area, there’s just so much variety for members now. They have the opportunity to try all those different spaces now.”

Crispin said much of the design drew inspiration from modern restaurant venues with the aim to move away from the traditional club look.

“It’s about moving away from fitting out a shell,” he said. “The building has circulation spaces and interconnecting areas that need to work and flow. You need to think about how staff can move around the spaces, so it’s not just about financial efficiency but operational too.

“When designing for a club, there’s a lot more integration between architecture and interior design than in typical hospitality projects.”

Crispin added that longevity and appeal were central to the design. “There’s a balance between tailoring a very specific brief to a job and knowing what will be popular, as well as making sure it’s timeless because it needs to last,” he said.

“A lot of hospitality fitout projects don’t have a huge lifecycle, but with finishes, design, narrative, and how the space operates, we aim to extend that life as far as possible.

“Generally, clubs are moving in the direction of hospitality venues, with brighter, Instagrammable spaces that feel like a city restaurant or bar rather than an old RSL club.”

While the bulk of the work is complete, Greenbank isn’t finished yet. The club is now turning its attention to the foyer, porte-cochere, and a rooftop bar.

“We had an understanding that Queens Wharf were including outdoor spaces, and we wanted to make sure we were on point with an outdoor bar design, so we’ll now move forward with that rooftop bar,” Wright said.

“The flow of the space evokes the feel of a luxury hotel.”

Peter Forsey, Redcliffe RSL general manager

Delivering to a new generation

Over in the Moreton Bay, Redcliffe RSL has taken a similar approach with its recent $6 million upgrade, which included a new kids’ play area, cafe, and state-of-the-art kitchen for its catering team.

“The original vision aimed to welcome a new generation of guests to the club, while still honouring and supporting the needs of longtime members who have been part of its story for years,” Redcliffe RSL general manager Peter Forsey said.

Like Greenbank, Redcliffe wanted to offer a fresh range of experiences not typically found in a traditional club setting.

Working with Ashley Cooper Construction and BSPN Architecture, the team transformed underutilised areas into warm, elegant spaces that now serve a clear purpose.

“The cafe and [new] amenities showcase a completely new design aesthetic for the club,” said Forsey, together with Claire Holler from BSPN Architecture.

“The craftsmanship in the joinery and appointment of materials is exceptional, reflecting a standard of detail and quality that today’s clientele not only appreciate but now expect.”

For instance, the new cafe provides “the warm welcome of morning” and the beauty of watching the sunrise over the water.

“We wanted every detail to capture a sense of warmth, joy, and genuine hospitality. With a palette of soft neutrals, complemented by vibrant pops of colour, the space is designed to feel inviting and uplifting, putting a smile on your face the moment you walk in,” Forsey and Holler said.

Careful attention was also paid to zoning and the flow of people. The pair pointed out how central banquette seating and deliberate use of floor finishes were used to help manage queues and ensure smooth movement throughout the day.

“The textural palette is a key design feature and plays a central role in shaping the atmosphere of the space,” they said.

“Terracotta-look floor tiles, brick planters, geometric brick screens, rattan wallcoverings, and warm timbers all come together to create a welcoming, friendly feel. Accents of colour in the furniture add an extra layer of playfulness, bringing the whole design to life.”

The pair added how the amenities, including a new parents’ room, now offer a “true five-star experience” to members and guests.

“Details like fluted marble tiles, custom curved vanities, and elegant mirrors elevate the space, while the moody lighting enhances the atmosphere with a warm, ambient glow,” they said.

“The flow of the space evokes the feel of a luxury hotel, with recessed nooks showcasing the work of a local artisan. It’s become a great talking point and has helped move the space away from the traditional club vibe.”

Meanwhile, the kids’ room combines a playful physical structure with interactive technology, quirky design details, and a striking mural.

“The kids’ interactive play space has been a huge drawcard and has brought new members and guests to the club who otherwise wouldn’t have visited previously,” Forsey added.

Pictured on this page is RedCliffe RSL that transformed underutilised areas into warm, elegant spaces.

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In it for the long game

Earlier this year, Liverpool Catholic Club wrapped up the final stage of a multi-year refurbishment project that’s been underway since 2018. The result is a more cohesive and contemporary venue. For CEO Dave Vilder, the motivation to renovate was to keep ahead of competition.

“Competition isn’t restricted to clubs – it comes from pubs, shopping centres, restaurants, even cinemas and kids’ entertainment,” he said. “We like to think we stay ahead of the game. We’re not doing it because of anyone else, but we know if we don’t continue to innovate and improve, we’ll gradually fall behind.”

As part of the final stage, the club gave both the foyer and lounge a major facelift. The foyer now features high ceilings and natural light filtered through timber details, enhancing comfort and elegance the moment members walk through the doors.

The new bar lounge, meanwhile, has been completely transformed, featuring dark tones, luxurious materials, and dramatic lighting, elevated by a striking skylight that floods the room with daylight. At night, an eye-catching sculpture becomes the focal point, while intimate seating zones create a cosy setting for socialising or enjoying live music.

“The lounge area is used for entertainment purposes. You could be watching the footy or listening to a duo, or playing Keno in there, or you could have a quiet chat in there,” Vilder said.

When it came to furnishing the space, durability was just as important as design. After past experiences with furniture that didn’t hold up under high use, the club worked with Mint Furniture to ensure its investment would last.

“We had furniture previously that hadn’t stood up to the test of time,” Vilder said. “One of the positives with Mint is that some of their furniture has a ten-year warranty. Other, more expensive furniture had failed in the bistro setting after only four or five years. The strength of the chairs, along with achieving the design intent, was the factor that caused us to go with them.”

For Mint Furniture general manager Ally Jago, that balance between style and substance is at the heart of every club project.

“Balancing design and durability are [at the] core of what we do,” she said. “Every piece we create is built to perform as beautifully as it looks. We know high-traffic venues demand durability, so our furniture is made with premium materials, expert craftsmanship, and finishes that last. While there are plenty of cheaper options out there, we focus on long-term value — furniture that maintains its integrity and continues to impress for years to come.”

She noted also how clubs are embracing spaces that feel more like boutique hotels or premium restaurants, with softer textures and furniture that feels curated rather than purely functional.

“The LCC project embodies this shift. It’s about comfort, cohesion, and ultimately experience.”

“We know if we don’t continue to innovate and improve, we’ll gradually fall behind.”

Dave Vilder, Liverpool Catholic Club CEO

All images on this page supplied by Liverpool Catholic Club.

Liverpool Catholic Club has introduced a multipurpose entertainment lounge.

Checking in

As clubs look beyond their traditional roles, many are discovering that offering accommodation can be more than an add-on, but a cornerstone of their evolution into full-scale hospitality destinations.

FOR DECADES, CLUBS have been places to gather, dine, and unwind. Now, many are adding a new dimension to that experience: a place to stay. As the industry continues to diversify, more clubs are entering the accommodation market, turning their venues into full-scale entertainment and lifestyle destinations.

While it’s not entirely new – the Royal Automotive Club of Victoria (RACV) has long made accommodation part of its member value proposition – it’s still an emerging territory for many community clubs. In recent years, venues like Panthers Penrith, Eastlake Group, and, more recently, Mingara Group and Yaralla Sports Club, have expanded into the accommodation space, recognising the growing appeal of integrated precincts where members and visitors can eat, stay, and play in one place.

Expanding the club walls

Now, Cabravale Club Resort, formerly known as Cabra-Vale Diggers, has joined the movement. It opened its new 140-room Novotel hotel in November. To bring its vision to life, Cabravale Club Resort partnered with Signature Hotel Management Group and Accor’s Novotel brand, combining international hospitality expertise with local operational control.

“The Novotel is a franchise that the club will be operating,” Cabravale Club Resort chief operations officer Luke Whalan explained.

“The reason we looked to Signature is because [CEO] Dimitri [Karam] has a background in opening hotels. We needed someone to support that function and ensure the success and future viability of the business.

“It’s all about having the right people in the right roles to help us reach our targets, whether that’s occupancy or average daily rates.”

Vicki Le, Cabravale Club Resort chief commercial officer, added that Accor has been equally supportive.

“They have a good membership database called Accor Live Limitless program and have a footprint and touchpoint in every single part of your life. This is just another path for them in Western Sydney to touch on, and it’s a key driver for us as well to attract people to the club using their database.”

Set across seven storeys, the new hotel forms a striking addition to the Cabramatta and Canley Vale skylines. At its heart is Magma by Dany Karam, a 160-seat fine-dining steakhouse celebrating the art of fire. The restaurant includes a private dining room and an inhouse butchery and features a dry-aged full-blood wagyu fridge.

Guests can unwind at the outdoor pool, complete with private cabanas, or make use of the business lounge and fully equipped gym. An all-day cafe and bakery inspired by a Milan Starbucks, called Caffè Vicini, is also set to open on-site.

The completion of the new hotel marks a major milestone in

The new Novotel hotel was designed to give guests seamless access to the club.

Hotel guests can unwind at the outdoor pool as part of Cabravale Club Resort offering.

Cabravale Club Resort’s $230 million redevelopment. The wider project includes a two-level underground car park, a new state-ofthe-art gaming floor, and a porte-cochere.

Phase two, due for completion mid-next year, will introduce a large-scale event and conference, that will be able to host up to 1,000 guests. Meanwhile, the club’s former gaming floor is being transformed into a 350-seat Italian all-day dining venue called Primitivo.

“The whole development is designed to be an integrated resort,” Whalan said. “It’s about giving our hotel guests everything on their doorstep, whether it’s the pool and bar, the business lounge, coming down for entertainment and gaming, or dining at our signature restaurant, having a quick bite to eat, or going to an event or watching the myriad of entertainment options we offer.”

Setting new architectural standards

The ambitious redevelopment has been designed by long-time collaborator Altis Architecture, which has worked alongside the club for more than a decade. Together, they’ve delivered a series of projects that have shaped the venue’s evolution – and this latest one sets a new benchmark.

“Every so often, we’ve had these pivotal projects that influence the industry,” Altis Architecture director Andrew O’Connell said. “Dee Why RSL was one of them. Canterbury Leagues was one of them, and even West Newcastle Rugby Club, way back when, was one of them. And this is probably another game changer, particularly when it comes to the hotel integration component,”

He continued, explaining the design was “unusual” for the sector, given that accommodation built in the past has always been standalone buildings and separate from the club.

“It’s quite unusual to have this level of integration where we have a hotel connected into an operating club or hospitality business,” he said.

At the centre of the design is a two-storey atrium that connects the hotel and club. The atrium not only anchors the site visually but also solves a major design challenge: drawing people into a shared area from three separate entry points. The result is a lush, light-filled space complete with landscaping, an aquarium, water features, an eight-metre sculpture, and perforated metal panels that filter sunlight through the canopy.

Throughout the build, the overarching theme pays homage to the club’s local Vietnamese community, expressed through layered design elements that evoke rice paddies, flowing water, and distant mountains.

“The atrium space is very organic and connected to each other, and then there are individual areas or venues that come off that,”

Altis Architecture director Lyndel Sardelic said.

Broadening opportunities

For Cabravale, the addition of the hotel is a deliberate step towards reducing its reliance on gaming and creating a more balanced revenue mix.

“Reducing reliance on gaming was definitely one of the things that was considered,” Whalan said. “The hotel provides an ongoing revenue stream, and we’re confident we’ll achieve the occupancy rates we’re projecting.”

The addition of the hotel also speaks to the club’s recent rebrand. “Without a place to stay, it takes out the resort,” Le said.

She added that the move also responds to a growing demand in the region for new accommodation and conference spaces.

“There’s a strong need for more hotels in Western Sydney,” Le said. “There is strong growth in the business sector, with a lot of factory headquarters in Sydney’s west.”

The development also positions the club as a nearby destination ahead of the opening of the Western Sydney Airport next year.

“Reducing reliance on gaming was definitely one of the things that was considered. The hotel provides an ongoing revenue stream.”

Luke Whalan, chief operations officer, Cabravale Club Resort

“Accommodation can be a fantastic way to diversify your revenue, attract new audiences, and extend the visitor experience, but it’s important to approach it strategically.”

Rachel Gallagher, duty manager, Thurgoona Country Club

Whalan said the project aligns perfectly with the region’s next phase of growth.

“The new airport emphasises the opportunity for the hotel and complements the vision we have for what the future of the club will be. The projection is that in the next 10 years, around 80 million people will move through Western Sydney International, so there’s a great opportunity for a hotel, entertainment, and events.”

Regional sophistication with local character

While Cabravale Club Resort represents large-scale, integrated luxury, Liverpool Catholic Club’s Thurgoona Country Club in Albury, New South Wales, shows how accommodation can complement a regional offering. The resort recently added 11 new king rooms to its existing motel, bringing the total rooms to 37.

The decision to add the new rooms was driven by rising demand and a desire to lift the guest experience. Changing customer needs, combined with a push to keep services competitive and affordable, led the club to close its on-site kitchen and restaurant, while the spa and sauna were retired after reaching the end of their lifespans. That freed up previously underused space and created the opportunity to introduce the new rooms.

The upgrade also included a refreshed motel façade, an updated pool area, and the addition of a new conference room.

Designed by Altis Architecture, the new king rooms introduce guests to sleek corridors and a contemporary country aesthetic that reflects the site’s natural surrounds. Each room features bespoke carpeting and individual artworks by local artist Vicki Luke, whose work draws inspiration from the region’s wetlands and endangered species.

Thurgoona Country Club Resort and Liverpool Catholic Club first amalgamated in 2001. The accommodation, originally privately owned, was purchased at that time. The latest upgrade expands on the legacy.

“Offering accommodation plays a strategic role in our broader business model by transforming Thurgoona Country Club Resort from a day-visit destination into a true regional getaway,” Thurgoona Country Club duty manager Rachel Gallagher said.

“It allows us to attract guests from further afield, extend their stay, and encourage them to enjoy all aspects of the club – from golf and dining to events and entertainment.”

According to Gallagher, offering members and guests a place to stay has become an increasingly important contributor to the club’s success, noting that overnight stays have risen significantly in recent years.

“Our ‘stay and play’ groups and overnight guests make a meaningful contribution to overall club revenue, as they don’t just stay, they dine in our restaurant, play golf, enjoy a drink at the bar, and often take part in events or functions while they’re here,” she said.

“In this way, accommodation acts as a gateway to the full club experience and helps drive revenue across multiple areas of the business.”

For existing members, the accommodation adds a layer of convenience and flexibility, whether they’re hosting out-of-town family and friends, attending on-site events, or participating in multi-day tournaments or functions.

“It allows them to enjoy the club lifestyle without needing to leave the grounds,” Gallagher explained. “From a growth perspective, accommodation opens the door to a wider audience who may initially come for a golf getaway, wedding, or conference, but end up enjoying the resort, the facilities, and the community.”

Gallagher advised other clubs considering accommodation to ensure it supports their broader vision and integrates seamlessly with existing facilities and services.

“Accommodation can be a fantastic way to diversify your revenue, attract new audiences, and extend the visitor experience, but it’s important to approach it strategically,” she said.

“For us, the key has been integration. Our guests don’t just stay the night; they dine at the club, play a round of golf, attend events, and enjoy the full resort lifestyle. Finally, be prepared to invest in quality and consistency. Even a small accommodation offering can have a big impact if it’s done well and leaves a lasting impression.”

Thurgoona Country Club added 11 new king rooms to its existing motel.

Cabravale Club Resort By

Setting new standards

Norths Leagues and Services Club executive chef

Hossein Moshtaghi might not have spoken a word of English or known anything about cooking when he started, but now he’s a two-time award-winning chef.

WHEN HOSSEIN MOSHTAGHI first arrived in Auckland, New Zealand, from Iran in 1996, he didn’t speak a word of English. But what he did know was how to wash dishes, and that’s exactly how he began his career in the kitchen.

“Every day that I went to work, I’d find a piece of paper or even a paper towel, and when I heard something new, I used to write it down and I’d ask questions while I was working. When I got home, my pockets were full of tissue,” he recalled.

For Moshtaghi, the kitchen became more than a workplace; it was a classroom where he learned a new language, a new culture, and skills. He never thought he’d become a chef, though; he was more interested in becoming a mechanic. “I always loved cars,” he said.

But he was motivated to aim higher, and with the support of friends, he attended chef school for five years to formalise his training. His early years as a chef were spent across various kitchens – from cooking pub food at Birdcage Tavern to dishing up pizza and pasta at an Italian restaurant.

He went on to secure a role at Harbourside Seafood Bar and Grill, then one of New Zealand’s most acclaimed seafood restaurants. There, he honed his skills with seafood preparation, learning both technical precision and high standards. “Hands down, it was one of the best places I ever worked,” he said.

At one point, Moshtaghi found himself out of work and unsure what was next. It was then that a chance meeting changed everything. A friend and former restaurant manager he had worked with in New Zealand mentioned she was living in Brisbane and that a new seafood restaurant was opening.

“I thought, ‘You know what? I’ll just send in my CV’,” he said. “They gave me a call, and I’m like, well, I don’t have a job right now. I’ll move to Queensland and give it a go.”

He ended up joining the opening team of Brisbane’s Jellyfish and has been living in the Sunshine State ever since. “I like the warmer weather.”

Mooloolaba king prawns were one of two winning dishes entered into the 2025 Clubs Queensland awards.

Smoked pork collar butt was another dish that was entered into the 2025 Clubs Queensland awards.

Redefining club food

Moshtaghi’s first foray into the clubs industry wasn’t until 2017, when he took on the role of executive chef at Queensland Lions Football Club. Nearly four years ago, he arrived at Norths Leagues and Services Club. From the outset, he brought a philosophy that challenged the traditional perception of ‘club food’, recalling how he introduced a crab souffle as an entree at Lions.

“We’ve got to honour club food, but it shouldn’t stop us from taking it to the next level,” he explained. “For example, families can come in and have schnitzel, but if they want to have better food, they should have that option.”

He acknowledged that his ethos initially took people aback. “I remember some of the dishes I was doing back then. A lot of people would say, ‘What are you doing?’… and I would say, ‘Well, let’s see what happens’. And to be honest with you, we changed that culture, and the catering has started to shine,” he said.

“For me, when you come up with new dishes, you actually capture more of your audience. Keep what you have, and try to get some more in. There are places in the UK or Europe that might be pubs, but they have Michelin stars. They’re doing the same food, but are doing it well. I think, why can’t I do that? We obviously don’t have Michelin stars here, but we can make things in-house as much as we can and just be a little bit different.”

He still carries this philosophy at Norths, where all sauces are made in-house; usual pre-made options are replaced with locally sourced and fresh ingredients, including the fish.

“To make simple dishes the best, that still takes time. Club food has always been about everything being brought in frozen, but when you can back it up with consistency and quality, it sinks in with people.”

This ethos has seen him recognised twice as Club Chef of the Year at the Clubs Queensland Awards for Excellence. But for Moshtaghi, awards are a team achievement rather than a personal accolade.

“There are places in the UK or Europe that might be pubs, but they have Michelin stars. They’re doing the same food, but are doing it well. I think, why can’t I do that?”

“It’s great recognition … but at the end of the day, it’s recognition for my team because they’re the ones who have to cook it day in, day out. Hats off to everyone. It’s not just me.”

Putting people first

This humility carries through to his leadership style. Moshtaghi often works alongside his team, even on days off, modelling the standards he expects.

“I’ve been told so many times they’ve never seen an executive chef that hands-on. I remember when I was in a different position and didn’t get support; I think about how I felt. So, I don’t want to pass that on … I still get on my hands and knees to help clean the kitchen if I need to.”

He also believes surrounding himself with the right people helps him face the operational challenges that managing multiple cuisines and outlets presents.

“It’s good for the customer because they have unlimited options, whatever they want, which is great. But on the operation side, it’s a little more challenging. To have enough people in each kitchen who can produce good food even on a busy night is the challenge; as long as you’ve got good staff, you’re fine.”

Looking ahead, Moshtaghi is focused less on trends and more on delivering excellent, honest food – and maybe completing the hattrick. At least, that’s the plan, according to his nine-year-old.

“My nine-year-old comes in and he says, ‘That’s your trophy … you have to do it again’.”

Hossein Moshtaghi at the 2024 Clubs Queensland awards, where he won Club Chef of the Year.

A new serving

St Marys Diggers’ new Brell House is bringing fresh energy and great food to a growing pocket of western Sydney.

FOR YEARS, ST Marys Diggers Club had been quietly serving its community in Western Sydney, but a major redevelopment that has been in the works since 2022 promised something that could bring families together in a way the club never had before.

“We wanted to create something special for St Marys that families could enjoy without having to leave the area,” St Marys Diggers Club general manager Marlene Shipley told Club Management. “The community deserves a space like this.”

That vision has now come to life in the form of a $25 million dining and entertainment precinct called Brell House, which opened at the end of October. The precinct transforms what was once an under-utilised part of the club into a space designed for families, food lovers, and social gatherings.

The new space was delivered as part of a two-stage development, following the 2019 amalgamation of St Marys RSL and St Marys Band Club, which first saw the modernisation of the club’s gaming floor, reception, and Chinese restaurant that has been at the club for more than 30 years.

Brell House, however, is on an entirely different scale. The new extension can hold 900 people across its indoor and outdoor areas. It includes a 650-seat dining space, a new bar, cafe, and a 150-seat function room designed to host everything from milestone birthdays to weddings. Outside, guests can book one of 10 private cabana booths, several of which can be combined for larger groups.

“This is something the club has never done in the past,” Shipley said. “It’s just been a club. It’s been somewhere the locals have come and then gone home. It’s never been somewhere where they’ve gone home and get excited about bringing their family back to. These days, it’s not all about gaming or even beverages. It’s really about having a good product at an affordable price that suits the demographic.”

Food first

Central to the new precinct is its food and beverage offering. St Marys Diggers has partnered with award-winning chef duo Mitchell Davis and Gavin Gray of Great Eats, who are known for venues such as St Siandra, which is housed adjacent to

Sydney’s Middle Harbour Yacht Club, and Bondi’s Icebergs Club.

“They have an amazing reputation,” Shipley said.

The partnership was born out of a competitive tender process and reflects the club’s recognition that dining expectations have shifted dramatically in recent years.

“Food is important to everybody. We can see the local community is going out to places that are around us … and it signals to us that families want to get out and want to have an affordable meal,” she said.

“We can see that Great Eats has the ability to run businesses like St Siandra, which is in that top-tier bracket. But then we’ve seen at Bondi Icebergs, where they could create a menu and just be something for most people.

“You can have your amazing scotch filet, but you can also have your burger. You can still have your schnitty, but you can also have a seafood platter.

“You can now come in here and spend as little as you like, or you can come in here and still get great value and spend as much as you like. With Great Eats, they had the ability to deliver and diversify that offering.”

Brell House is an extension of the existing clubhouse. There is plenty of space and entertainment for children of all ages.

Great Eats has been brought on as the caterer for the new space.

“I think the future for clubs is strong if we stay focused on what the community wants, not what we want.”

Marlene

Designed for growth

A carefully managed project team is behind the new polished space of Brell House. This included architecture firm GroupN, while Redwah is behind the interiors, and construction has been carried out by McCann Construction, which also delivered stage one of the redevelopment.

The result is a venue with high ceilings, warm and natural wood accents, and plenty of natural lighting. Spaces can be sectioned off for private functions or opened up to host larger gatherings, while the blend of indoor and outdoor zones creates flexibility for all-weather trade. Live entertainment adds another layer, with soloists and musicians booked across weekends to complement all-day dining.

By leaving construction visible throughout the build, the club kept members and locals curious and excited.

“Everyone could see it taking shape, and the anticipation built naturally,” Shipley said. “We didn’t want it hidden behind hoardings. This is a community project, and people should feel they have ownership of it.”

A strong family focus has also underpinned every design choice. Alongside a substantial kids’ precinct with

play equipment, the club created two “teen cabanas” fitted with TVs, Xbox consoles, charging ports, and beanbags.

“When you go to many venues, the play areas stop catering for kids once they hit about 10,” Shipley explained. “We wanted to make sure older kids and teenagers had their own space, too. They’re still in the same area, so they’re still in eyeshot of their families.”

Make it inclusive

While Brell House signals a shift in how St Marys Diggers positions itself, Shipley stressed that the project has never been about leaving long-standing members behind.

“We’ve looked after everyone,” she said. “We still have our two bowling greens, and we still work closely with the sub-branch and veterans. It was important to us to make sure that nobody felt excluded. It’s about creating a space for everyone, not just the community.”

That philosophy reflects a wider truth

about modern clubs. As regulations tighten and gaming revenues face ongoing scrutiny, survival increasingly depends on diversifying into spaces that make clubs genuine community hubs. Food, familyfriendly facilities, and entertainment are no longer optional extras but core offerings.

“I think the future for clubs is strong if we stay focused on what the community wants, not what we want,” Shipley says. “For us, that means creating affordable, high-quality experiences that people can enjoy with their families. If we stay relevant, we’ll be here for many years to come.”

Brell House may be the biggest milestone in St Marys Diggers’ redevelopment journey so far, but it won’t be the last. Conversations are already being had with a town planner to rezone some of the club’s land for future development opportunities.

“We haven’t decided on what that’s going to look like just yet. But we’ll work closely with council. We know what council wants the area to become and what they need, and we want to be part of that.” EXTENSION / St Marys Diggers Club

Shipley, St Marys Diggers Club general manager

Brell House is St Marys Diggers Club’s newest dining and entertainment precinct.

Charting a new course

A century-old local icon gets a contemporary refresh, with sweeping bay views, signature cocktails, and redesigned spaces for dining, events, and entertainment.

ON THE SHORES of Botany Bay in Sydney’s south, Georges River Sailing Club has reopened following a $12 million redevelopment, revealing a modern, light-filled venue that balances history with hospitality and celebrates its waterfront setting.

Established in 1927, the club has long been a part of the local community. But while the location remained prime, the building itself had fallen behind modern expectations.

“The club has been around for 100 years. It’s had numerous evolutions during that time,” said Chris White, interim CEO of Alt. Hospitality Group, which operates the venue. “It was overdue for a facelift to bring it back to life.”

The redevelopment, carried out by Loucas Architects, Evolve Constructions, Hale & Co, and Empire Project Management, focused on making the waterfront a central feature. Large windows wrap the building, offering expansive 260-degree views of Dolls Point Beach and Botany Bay, while the interior takes inspiration from the Mediterranean with sun-washed neutrals, natural textures, greenery, and elegant curved lines.

“The location is everything to that club. Right on the shores of Botany Bay, and we wanted to capture the view and make that the hero,” Georges River Sailing Club general manager Steve Dabin said.

Dabin added the intention was to build the venue to be “more than just a club”.

“We’ve made it a coastal destination,” he said. There’s a sports bar, restaurant, and function spaces that have all been designed for

The club has partnered with Maybe Sammy to bring its signature cocktails in-house.

“Alt. is about doing things differently and looking at things through a lens that people come to us to have a certain experience, so we want to be a little bit better than that.”

Chris White, interim CEO of Alt. Hospitality Group

social experience with a Mediterranean feel and bring that Sydney Harbour energy into play.”

At the heart of the redevelopment is Porta Dining, a Mediterranean-inspired restaurant featuring share-style plates and fresh local seafood.

The club has also partnered with awardwinning mixologists The Maybe Group on an exclusive cocktail collaboration, serving half a dozen of their signature drinks alongside the venue’s own cocktail list. A strong Australianleaning wine list rounds out the offering.

Within days of reopening, the venue had already served 800 covers.

The club’s new sports bar features a six-metre screen, 40 of the venue’s 68 beer taps, and casual dining, with the space flowing seamlessly into the main dining areas. Live music and DJs on the weekends, along with seasonal celebrations, are now part of the entertainment program.

The redevelopment also introduced new administration areas and refreshed indoor and outdoor gaming spaces, designed to combine functionality with style while enhancing the overall guest experience. A new central

staircase and lift ensure a more accessible and welcoming experience for all.

While the footprint hasn’t changed, Dabin said the club has made better use of its space. The new spaces now match the 220-person function spaces that were introduced as part of stage one of the renovation.

“Functions are going to be a big part of this venue, and we need it to be a big function venue,” White said. “We’re hoping to attract weddings, social functions, and celebrations –and to get that to come first, it showcased the potential.”

To minimise disruption, the club closed temporarily while the final construction was completed.

“The goal was to shut early and therefore complete the build quicker,” Dabin said. “Working through the renovation while staying open wouldn’t have been comfortable for members, so we made the decision to finish the build as quickly as we could, and that meant the temporary closure.

“The main goal was we wanted to be open for summer, and make the most of the view and weather,” Dabin added.

Porta Dining is the sailing

Mediterraneaninspired restaurant.

Shared plates and fresh local seafood are the highlights at Porta Dining.

Bringing new meaning to hospitality

To match the refreshed look, the club has also given its service model an update. “We’ve shifted away from a traditional transactional self-service to relationship hospitality,” Dabin said. “Internally, we talk about moments that matter to guests. We’ve had intense training with our staff around customer experience and building relationships through our service.

“That approach has helped us look at why a guest comes to us, and it’s much different from the previous transactional experience.”

White said the aim aligns with the group’s broader goal of offering members and guests a distinctive experience. “Alt. is about doing things differently and looking at things through a lens that people come to us to have a certain experience, so we want to be a little bit better than that.”

While the redevelopment was to elevate the club’s offerings, the ultimate goal was to ensure the space could continue to serve the local community, White said.

“We feel the pressure is on to do our best for our members, and this is something we’re happy about,” he said. “We’re happy that Bayside residents have all these great options that people can go to, and we’re happy we can do this for the local community. We’re also targeting surrounding suburbs to grow our membership base.”

As Georges River Sailing Club approaches its centenary in 2027, the redevelopment positions it for the future while honouring its past. “It’s our goal to be the jewel in the crown of the Bayside area,” says White.

“We’ve made it a coastal destination.”

Steve Dabin, Georges River Sailing Club general manager

Large windows wrap around the building, offering views of Dolls Point Beach and Botany Bay.

A six-metre screen dominates the new sports bar area.

Wishing all our readers and partners a merry Christmas and safe holiday season

Looking forward to a prosperous 2026

Playing the long game

WHEN THE FIRST wall came down at Frenchville Sports Club in February 2024, it marked the start of an 18-month journey that would completely reshape one of Central Queensland’s largest sporting clubs. CEO Damien Massingham said the result is something the entire region can be proud of.

“I like to think it is one of the best clubs in Australia — one that will really take us to another level,” he said.

This step up for the club has been years in the making, backed by a comprehensive master plan that began with three years of consultation and design. Frenchville partnered with BSPN Architecture and Ashley Cooper Constructions for the $25 million project that would help the venue meet the changing needs of its members and the broader Rockhampton community for at least the next decade.

“We listened to our members. We listened to our stakeholders. Where do we want to be in the next 10 to 15 years?”

Massingham said. “With that, and by bringing on some really smart people around us, we developed a fantastic master plan.”

A club for everyone

Frenchville’s redevelopment was completed in four stages. It began with the development of a solar-covered car park that will help reduce the venue’s annual energy consumption by 38 per cent, the construction of two new sheds, and an updated entrance to Ryan Park. A new RSL memorial wall was also constructed to serve as a dedicated space for the community to reflect on the unwavering sacrifices of servicemen and women.

Phase two of the renovation saw the largest transformation

After an 18-month transformation, Frenchville Sports Club has unveiled the results of its $25 million redevelopment.

The milestone was celebrated with a reopening gala dinner attended by Queensland premier David Crisafulli (pictured second from the right).

of the club’s facilities. It included a new main entrance, reception, bottleshop, a larger cafe offering, and a new gaming lounge.

The club’s Dusk Lounge, a new space for entertainment and live music, and Luxe Lounge, a cocktail lounge, were also introduced. This was followed by a refurbished bistro and kids’ play area, before work wrapped up with upgraded function spaces and grandstand. Each stage was designed with the intent of making the club multifunctional and a welcoming space for everyone.

“We’ve made sure we can meet the needs of a range of different user groups — families, sporting groups, seniors, and the sportspeople themselves,” Massingham said.

“We’ve got a Kids’ Clubhouse right off the bistro — a great place for families. We’ve got a beautiful sports bar for people who love live sport, and we’ve added a new cocktail lounge, the Luxe Lounge, which fills a gap in the market.

“We’ve also really listened to the corporate market. Our function rooms now have the latest technology, live streaming, and state-ofthe-art equipment. They’re multifunctional where one large area can be divided into four. It meets corporate needs while still being a community space.

“It’s about making sure the zones are right, so people feel like they’ve found their place.”

Built to last

Sustainability was also front of mind. The renovation introduced a suite of energy-efficient upgrades — from LED lighting and automated systems to a large-scale solar installation that now generates some 30 per cent of the club’s power.

“It’s about making sure the zones are right, so people feel like they’ve found their place.”

Damien Massingham, Frenchville Sports Club CEO

“Sustainability has always been a core part of our business,” he said. “We looked at every way to lower our carbon footprint. The solar project alone is saving us about $100,000 a year in electricity costs, and it’s a 30-year investment.”

Space was another area where smart design paid dividends. By reconfiguring the layout by bringing the gaming room forward, moving the sports bar to overlook the field, and centralising the kitchens, the team achieved both efficiency and atmosphere.

“It actually feels much bigger than it used to be because it’s a more effective use of space,” Massingham said. “We planned and planned, right down to where to put the stage and the staff door. It probably changed a dozen times, but we got the flow right.”

Despite the scope of the project, Frenchville managed to finish largely on time and within its expanded budget.

“When you look at other major projects, it’s almost unheard of.

For a $25 million renovation to be delivered in a regional area, within that timeframe, is something we’re really proud of.”

A step up for Central Queensland

For a club that began in 1948 as a small soccer association, the new Frenchville Sports Club is a striking symbol of the club’s growth. Massingham believes the new design raises the bar for regional hospitality.

“Our original objective was to give Central Queensland something they’ve never seen before. It’s something you’d expect in a capital city,” he said. “You don’t need to go to Brisbane or Melbourne to get a really high-quality hospitality experience. It’s right here at Frenchville Sports.”

Behind the polished finishes, the CEO is most proud of the people who make the venue what it is.

“You can build a high-quality bricks and mortar, but what really makes our community club is its people,” he said. “Yes, we have beautiful facilities now, but what makes the difference is our team. The quality of service they deliver every day is fantastic.”

Yet even with all the modern touches, Massingham assured the club remains firmly grounded in supporting the community.

“Amazingly through the renovation, we’ve gone from 29,000 members to a bit over 36,000.”

Damien Massingham, Frenchville Sports Club CEO

“The club has always had a great connection with the community. We’ve always supported the community, and they supported us. We put over a million dollars back into the community every year through donations and support different charities,” he said.

But running a renovation while remaining operational was no small feat. In fact, the club closed for only two days across the entire 18-month build.

“It involved meticulous planning. We planned upon plans,” Massingham said. “We had spreadsheets of hundreds of tasks. It was about making sure we met every challenge. I think the team here could just about build any structure in Australia now.”

Despite the construction disruption, members were clearly unfazed by it, with Massingham pointing out how membership numbers grew during the renovation period.

“Amazingly through the renovation, we’ve gone from 29,000 members to a bit over 36,000,” he said. “I thought the membership growth would happen after, but a lot of people were really interested in the transformation.”

While Massingham is taking a brief moment to enjoy the milestone, the club’s next phase is already on his mind.

“Once we’ve all had time to take a breath in the new year, we’ll be planning 2026 and 2027,” he said. “We want to do more with our sporting infrastructure. Our field is probably the best in regional Queensland, but we want to make it even better … and make it the premium field for Olympic-standard training.”

The goal, he added, is to attract semi-professional and international teams in the lead-up to major events like the Brisbane 2032 Olympics.

“If you’ve got the right facilities, those international stars would prefer to be in regional areas,” he said. “We want our sporting infrastructure to be second to none. That’s our next plan.”

T h e A u s t ra l a s i a n G a m i n g E x p o ( AG E ) b r i n g s toge t h e r t h e l ate s t i n ga m i n g ,

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sy s te m s, e nte r t a i n m e nt , a n d m o re.

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Y O U R I N D U S T R Y . Y O U R E X P O ICC SYDNEY

t h e bu s i n e s s o f h o s p i t a l i t y https://austgamingexpo.com

Tuesday, 11 August 2026 | 10 AM - 5 PM Wednesday, 12 August 2026 | 10 AM - 5 PM Thursday, 13 August 2026 | 10 AM - 3 PM

Champions of the community

Canberra’s clubs took centre stage at the 2025 ClubsACT awards, where grassroots sport to cultural initiatives were celebrated.

CANBERRA’S CLUB COMMUNITY came together in record numbers on Monday night to celebrate its biggest night of the year, the 2025 ClubsACT Clubs & Community Awards, recognising the vital role local clubs play in supporting sport, culture and community across the territory.

Held at the Hellenic Club, the event brought together more than 300 attendees and received the most entries in its history, shining a spotlight on the people, programs and partnerships driving positive change across the ACT.

Among the biggest winners was Vikings Group, which took home the coveted Heart of the Community Club for the large club category. The group also received the Celebrating Diversity and Social Inclusion for its Kids in Sports program, as well as the Grassroots Sports and Inclusion award.

“As any group and any community club here, it really is about the grassroots and the community,” Vikings Group vice president Ryan Slater said.

“The Kids in Sports project really made it possible for us do that and build from the bottom up.”

The Harmonie German Club was another standout, claiming multiple honours, including Heart of the Community Club for the small club category and the Canberra

Hospital Foundation’s Cook for a Cause competition for its Rinderhaxe. The club also received a highly commended for the Arts and Culture category for its popular German markets.

“We’re a club proud to be serving food and beverages, and gaming, and that’s why we’ve got 6,000 happy members … because they want clubs, they don’t want us diversifying into childcare units … what we do is hospitality,” Harmonie German Club CEO Paul Burgess said.

The evening also paid tribute to industry stalwart Anthony Ratcliffe, who retired this year after four decades of service in the industry, including 27 years with Eastlake Group.

Another moment that drew warm applause came from Eastlake Group’s Charlotte Bailey, who’s a committee disability advocate and a finalist in the Australian Human Rights Awards.

“Being a part of the Eastlake community is just awesome,” she said.

“It’s important for people with disability to work so they can earn money. I work so I can save all special trips or special clothes … That is very important to me, because without work, I don’t have money, so I can’t socialise like everyone else. You need money to be able to go out and to be

part of the community.”

In his closing remarks, ClubsACT CEO Craig Shannon praised the unity and resilience of the club industry, highlighting its importance amid an independent inquiry into the clubs industry.

“This industry is more unified than it’s been in a very long time, and that’s because we face very tough times as an industry,” he said.

“It’s important you understand what role this industry plays in the social cohesion and the economy the ACT, because unfortunately, if clubs are not here tomorrow, people will start to notice that.”

Shannon emphasised the distinction between community-based and profit-driven organisations, reminding attendees of the values that underpin Canberra’s club culture.

“The difference between for-profit and community focus, and why we’re all in this room, is because at the end of the day, our community is more important to us than the dollar,” he said. “The work that you are doing every single day out there to prosecute the case the Canberra community, in all of its magnificent, varied ways, is why we are celebrating that tonight.”

Club Management attended the ClubsACT Clubs & Community Awards as a guest of ClubsACT.

Harmonie German Club walked away with three awards from the night.

Charlotte Bailey spoke about the importance of inclusive employment for people living with disability.

Arts & Culture

Canberra Southern Cross Club Group

The Art of Connection

Weekly Friday morning art classes at CSCC’s Woden venue is one of the most treasured expressions of its commitment to the arts. For over 13 years, this program has provided a welcoming space for members to discover, develop, and deepen their creative talents. The mission is to ensure art remains accessible, inclusive, and deeply valued in the community.

Hospitality Innovation

Eastlake Group

Dietary Inclusivity: Functions Fit For All

The Eastlake Specialised Dietary management consistently delivers successful functions where allergies, intolerances, and restrictions are catered for and managed with respect and care.

Celebrating Diversity & Social Inclusion

Vikings Group

Breaking Barriers: Vikings Kids into Sport Program

Kids into Sport creates pathways for young people to participate, connect, belong, and grow in an activity that brings the community together. The Kids into Sport concept is simple: fund $350 per eligible child, paid directly to a local affiliated sports club, to cover registration fees for the season. By alleviating

Full winners list

financial stresses, the program allows Tuggeranong children aged between six and 17 to access local sport.

Education, Learning & Development

Canberra Southern Cross Club Group

Learning in Action

The Venue Manager Development program is a flagship initiative that creates clear pathways for high-performing operational employees to become future leaders. The program combines handson training, scenario-based learning, and formal qualifications to ensure participants are equipped with knowledge, resilience, and leadership skills.

Contribution to Grassroots Sports & Inclusion

Vikings Group

Backing Clubs, Building Community

In 2024-25, Vikings supported over 8,000 people of all ages and abilities in the Tuggeranong region. Made possible through its Affiliated Sports and Community Programs, Vikings contributed over $300,000 to local sporting clubs and individuals.

Community Development & Wellbeing

Canberra Labor Club Group

Supporting a Safer Future

Fostering a community environment where conversations around domestic

violence, family violence, as well as mental wellness are more common and comfortable. This involves reducing stigma, promoting open communication, and providing education and support systems for those who need them.

Sustainability & Environment

Canberra Southern Cross Club Group

Cooking up a Greener Future Championing innovative practices that reduce environmental footprint such as by going completely electric in its newest kitchen at its Southbound venue; purchasing fresh produce that are seasonal and produced through regenerative farming practices; and committing to a circular economy by ensuring that resources are repurposed rather than discarded.

Emerging Talent

Amanda Warburton, Vikings Group

Individual Service to the Industry

Arthur Roufogalis, Canberra Labor Club Group

Club

Services to the Industry

Anthony Ratcliffe, Eastlake Group

Heart of the Community

Small: Harmonie German Club

Large: Vikings Group

ClubsACT CEO Craig Shannon reminded clubs of the important role they play in the community.

A dance performance by Xtreme Stars, a dance troupe of people who live with Down syndrome.

Vikings Group was one of the biggest winners of this year’s awards.

Celebrating the heart of South Australia

South Australia’s clubs came together for a night of celebration at Morphettville, honouring the volunteers, rising stars, and powerhouse clubs.

MORE THAN 500 guests came together on Saturday, 11 October at the Wolf Blass Centre, Morphettville, to celebrate excellence, innovation and community spirit at the 2025 Clubs SA Clubs & Community Awards.

The annual event recognises the outstanding achievements of South Australia’s licensed clubs, along with the individuals and volunteers who bring them to life. From community impact initiatives and hospitality to strong governance and personal leadership, each award highlighted the vital role clubs play as places of connection and belonging.

Clubs SA CEO Peter Apostolopoulos congratulated all award winners, saying: “The Clubs SA Clubs & Community Awards recognise the outstanding contributions of South Australian clubs

and the dedicated people behind them. Each winner exemplifies the values of community, connection, and excellence. These clubs are not only places to gather but are vital hubs that enrich the lives of their members and communities.”

Apostolopoulos said one of the standout moments of the night was recognising Glenn Russell from Kilburn Football and Cricket Club as Volunteer of the Year. He was recognised for playing a crucial role in helping the club rebuild.

“[Glenn’s] efforts in turning around the club’s fortunes are incredible, as not that long ago the club was facing insolvency and extinction,” the judging panel noted. “Now, it is in a sound financial position and thriving both on and off the field, making it a place where the community wants to gather to share their interests.

“[Glenn’s] ability to connect with people from all backgrounds and ages, including the other volunteers who he describes as the backbone of the club, has ensured that the Club will enjoy success for many years to come.”

Meanwhile, Angelina Chliaris from Monash Club, who is just 17 years old, was crowned Apprentice of the Year.

“She’s a young person who is so passionate about her future in cooking and one to watch,” Apostolopoulos said.

One of the night’s biggest achievers was West Beach Surf Life Saving Club, taking home four awards, including the prestigious Club of the Year – Large. The club was recognised not only for its operational excellence but for its impact in supporting members and fostering a strong, inclusive culture.

Image credit: Frankie the Creative

Clubs SA CEO Peter Apostolopoulos congratulating all the winners and finalists.

At just 17, Angelina Chliaris from Monash Club was crowned Apprentice of the Year.

“West Beach Surf Life Saving Club was overwhelmed with our recognition at the Clubs SA awards,” Graeme Cunningham, president of West Beach SLSC, said.

“The Large Club of the Year award recognises our outstanding achievements throughout the year as well as our strong governances and sustainability. It covers all areas of club operations and is testimony to our members and their commitment to being the best we can be. We are extremely proud to receive this recognition and thank Clubs SA for their support and guidance throughout the year.”

The award’s host venue, the South Australian Jockey Club –Morphettville, was also among the winners. It was named Best Function/Event Venue for the second consecutive year.

Morphettville CEO Grant Mayer said the award is fantastic recognition of the dedication and hard work at the South Australian Jockey Club.

“To win this award is a testament to everyone, our board, our staff and our members,” he said.

“This recognition shows we, as a club, are trending in the right direction.”

Here’s the full list of winners:

Community Categories

Unity in Community: West Beach Surf Life Saving Club

Heart of the Community: Cruising Yacht Club of South Australia

Environmental Innovation: Glenelg Surf Life Saving Club

Core Purpose Categories

Best Licenced RSL and/or Services Club: Henley & Grange RSL

Best Bowls Club: Hawthorn Bowling Club

Best Football Club: Glenunga Football Club

Best Surf Life Saving Club: Brighton Surf Life Saving Club

Best Sports Club: Coffin Bay Yacht Club

Best Social or Cultural Club: The Croatian Club Adelaide Inc

Individual Categories

Club Cook/Apprentice of the year: Angelina Chliaris –Monash Club

Club Chef of the Year: Camillo Crugnale – Cruising Yacht Club of South Australia

Rising Star of the Year: James Ganley – Glenelg Surf Life Saving Club

Club Manager of the Year: Priya Kamineni – SA Bridge Association

Volunteer of the Year: Glenn Russell – Kilburn Football and Cricket Club

Operational Categories

Best Gaming – Small: Murray Bridge Golf Club

Best Gaming – Large: Greyhound Racing SA - McQueens Tavern & Gaming

Best Club Redevelopment/Refurbishment – Small: The Southern Bar Gaming & Bistro

Best Club Redevelopment/Refurbishment – Large: West Beach Surf Life Saving Club

Outstanding Bar & Entertainment: Para Hills Community Club

Best Function/Event Venue: Kooyonga Golf Club and South Australian Jockey Club – Morphettville

Best Dining - Cafe/Bistro: West Beach Surf Life Saving Club

Club of the Year

Club of The Year – Small: South Port Surf Life Saving Club

Club of the Year – Medium: Sandy Creek Golf Club

Club of the Year – Large: West Beach Surf Life Saving Club

Cruising Yacht Club of South Australia took out the Heart of the Community category.

South Australian Jockey Club –Morphettville won Best Function/ Event Venue for a consecutive year.

West Beach SLSC was one of the biggest winners with four awards.

Q&A

Having started her career behind the bar at Twin Towns, proud freshwater Wiradjuri woman Ragina Rogers has come full circle and is now serving on its board and using her voice to champion diversity.

Ragina Rogers

Director Twin Towns Clubs and Resorts

For Ragina Rogers, leadership is about more than governance – it’s about connection, community and creating pathways for others to succeed. Here, she reflects on her journey and what representation means to her.

What was your first job?

My first real job after high school was at Twin Towns as a bar attendant. Clubs have always been part of my life – I have fond childhood memories at Yeoval Bowling Club; the Narromine Bowlo was – and still is – a place for family celebrations; and my dad was head of security at many clubs. So, applying for a role at Twin Towns felt like a natural step.

What does it mean to be a Wiradjuri woman on the board?

I’m extremely proud of this. It’s not just about bringing a female perspective to the table, but also a cultural lens that is intrinsic to who I am. Being empowered to share this knowledge in board and corporate spaces allows for two-way governance, acknowledging Western governance while prioritising cultural governance. I only have this knowledge because it has been passed down through storytelling. As a strong, educated Aboriginal woman, I continue to stand on the shoulders of my ancestors, though there is still work to do.

Together with fellow director Sharon Styman, we are launching the EmpowHer Club Leadership program, creating opportunities, mentoring, and pathways for women in the club industry. In many cases, we are trailblazers, and leadership only has meaning if people follow. We want to give women the chance to meet others with the same ambition and take their first steps toward leadership.

What do you enjoy the most about being part of the clubs industry?

I enjoy being able to make a real difference. Clubs play such an important role in supporting Indigenous communities, local sports teams, charities, and community organisations, and it’s incredibly rewarding to be part of that.

I also value the professional challenges. As a director, I’m involved in shaping the strategic direction of the club, overseeing governance, and ensuring we’re financially responsible.

Since joining the board, what have been some of the highlights?

Through the launch of our new community initiative, Twinnies Gives, we’ve expanded our outreach efforts, partnered with charitable organisations, and developed initiatives that make a tangible difference in the lives of those around us. Whether through donations, projects, or in-kind support, we are proud to deepen our role as a positive force in the community.

In a notable highlight, Twin Towns was honoured to host the NSW Government Community Cabinet in July, an event that brought together the Premier and Cabinet Ministers for a public forum. This event was a unique opportunity for members of the Tweed region to directly engage with key decision-makers and voice concerns, ideas, and aspirations. Being part of this important platform reinforced our role as a central hub for community dialogue and advocacy.

Outside of being a director, what is your day-to-day role?

I’m the CEO for the Australian Indigenous Governance Institute (AIGI), a nongovernment, not-for-profit. The AIGI is an internationally acknowledged centre for governance knowledge and excellence. We deliver training and resources to meet the self-determined governance needs of Indigenous Australians.

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