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Whisky Masterclass 2 sold out

THURSDAY 10 JUNE
SOLD OUT
Doors: 7pm – Dinner & Tasting: 7.30pm
Tickets: $111
With Dan Woolley

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Whisky Masterclass 2 sold out

June 10 @ 7:30 pm - 9:30 pm

With Dan Woolley & Executive Chef Stephen Mills

Sorry this event is sold out

7pm for 7.30pm
Tickets $111

Five course tasting experience, with international whisky presented by Dan Woolley and a locally inspired menu by Executive Chef, Stephen Mills

Dan Woolley
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.

Stephen Mills
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.

 

MENU

 

1st Course
Scottish haggis, neeps and tatties
Glenlivet 10 year old – Scotland

2nd Course
Sashimi of Yellowfin tuna, Hiromasa kingish, green ume syrup, yuzu gel, ruby grapefruit
Nikka All Malt – Japan

3rd Course
Smoked local venison tenderloin, guanciale Puy lentils, prune farce, cinnamon bark
Highland Park 18 Year old  – Scotland

4th Course
Osso bucco of kangaroo tail, youlk hash, plantain chips, midyim berries, bush forager mix
Starward – Australian

5th Course
Tempura fried salted caramel, Callebaut chocolate, vanilla nougat, forest berries
Bowmore 10 year old – Scotland

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