April 22 @ 7:30 pm - 9:30 pm
With Dan Woolley & Executive Chef Stephen Mills
7pm for 7.30pm
Five course tasting experience, with international whisky presented by Dan Woolley and a locally inspired menu by Executive Chef, Stephen Mills
Some people love whisky. Others are fanatical about it. Then there’s Dan Woolley. Not only does he have the word WHISKY tattooed across his knuckles, he has a collection of more than 800 bottles of the stuff in his house, and travels the globe visiting distilleries. ‘I don’t remember how many distilleries I’ve visited over the years,’ the 41-year-old says. ‘I know I’ve been to more than 50 in Scotland alone and tasted more than 2000 whiskies.’
He got his start in bars and pubs, going on to open and manage multiple whisky venues in Sydney and Byron Bay. As a brand ambassador, he’s also worked for retailers and distributors like World of Whisky, but he’s best known for his role as the former national ambassador for Beam Suntory’s whisky brands. His obsession with whisky, particularly Laphroaig, had him working stints at distilleries around the world and then sharing what he’d learnt back in Australia.
Inspired into food at an early age by his grandfather cooking on wood fired ovens, with a pot of some magical mystery stew always on the go and having home killed lamb, pork and chickens hanging in his chiller, curiosity soon took over. Stephen started his culinary adventure the old school way washing dishes at the magnificent Hydro Majestic Resort on weekends and at school in Home Economics then onto becoming an Apprentice Chef in the Blue Mountains of NSW at 16 years old.
Working within Restaurants, Hotels, Clubs and Resorts through his training under the guidance of hardened European Chefs he soon fell in love with the industry that has given him the opportunity to travel and work all over the world. From Byron Bay in the early 90s Beach Hotel and Byron Services Club to Kakadu and Darwin’s MGM Grand Casino, South East Asia to London, Jersey Channel Islands, France, Italy, Germany, Austria, Spain, Jamaica, Maldives, New Zealand, Papua New Guinea and finally back to Australia with 4 children in tow.Back in Australia representing Electrolux and AEG with on stage Cooking Demonstrations at Adelaide’s Cellar Door Festival and National Cooking Shows, Stephen enjoys the interaction with clients and sees the Ballina RSL with its open kitchen and desire to create great food within one of the Northern NSW largest venues the ideal place to share his experiences in food to all.
Stephen wants to see Ballina RSL Club in the Top 10 Clubs in Australia and surround himself with a team of chefs and Apprentices that can create that from the Boardwalk Dining experiences to the re-opening of Spinnakers Restaurant to Weddings and Corporate Functions in the Gala Auditorium and our Café with in house Pastry Chefs.
Ballina king prawns, Purple Congo Gnocchi, Sage butter
12 Year Auchentoshan
Yuzu sesame roast duck leg, orchard fruits compote, white dashi, verbena flower
Jacks Creek Beef cheek, butternut puree, tempura enoki mushroom, porcini dust
Bowmore 12 Year
Crocodile medallions, Kakadu plum, sea purslane, native river mint
Vanilla bean crème patisserie, butter short crust, blueberry, macadamia praline, honeycomb
Laphroaig 10 YearBUY TICKETS HERE