Archive for month: August, 2018

Bel Cibo A Finalist NSW Savour Awards of Excellence

Bel Cibo Italian Restaurant has been named as a Finalist in the NSW Savour Awards of Excellence in the division of RESTAURANT IN A PUB/CLUB/TAVERN

The Savour Australia™ Restaurant & Catering Hostplus Awards for Excellence is a nationally recognised, independently judged awards program that recognises exceptional service and culinary talent across Australia.

The NSW section awards evening will be held on Monday 17 September 2018, with the National Awards held on Monday 29 October 2018.

We our proud of the achievement all our entire Bel Cibo team, and look forward to the highly anticipated results.

BOOK A TABLE at Bel Cibo

Revesby Workers’ Visits Sydney Shelter With Our ‘Winter Is Ruff’ proceeds.

On Friday 17 August we visited The RSCPA NSW Sydney Shelter, based at Yagoona with the proceeds of Our Do Something Day ‘Winter Is Ruff’ Appeal.

To the delight of the RSCPA NSW team, we are please to announce that the Members of the Club, along with generous local donations culminated in The RSPCA NSW receiving;

  • 67 kilograms of pet treats
  • 9 x pet beds
  • 47 x pet blankets
  • 142 x pet toys
  • 8 x new pet coats
  • 4 x  new pet  collars

We would like to give thanks to all of those who contributed to making ‘Do Something Day’ 2018 a great success!

Revesby Workers’ Club’s Liesl Miller And Dallas Slater dropping of the donated items to RSPCA staff.


Club Grants 2018

On Friday 10 August, Revesby Workers’ Club hosted the 2018 Canterbury Bankstown Local ClubGRANTS Annual Presentation Ceremony. The ceremony was attended by Local Members of Parliament, the Council Mayor, Clr Khal Asfour, Club Directors, Council’s senior management and all the community representatives.

In Canterbury Bankstown, 13 Clubs participate in the ClubGRANTS scheme and this year the Local ClubGRANTS Committee, administered by Council, received applications for 235 projects, with request for funding amounting to approximately $4million. After devoting  significant time to carefully assessing and evaluating each application to see whether it corresponds to local priorities and needs, the Committee made recommendations to the participating clubs, and thus this year 136 projects will receive $1,468,565.

This year, Revesby Workers Club has been able to put back over $1 million into the community. Through this scheme we have been able to support 21 different projects with a total funding of over $385,250.

As with all of the other participating Clubs, Revesby Workers’ Club is proud of it’s involvement in the ClubGRANTS scheme putting back into the local community. Our supported Community projects this year included;

• Revesby Uniting Church
• iShine Church
• Coolaburoo Neighbourhood Centre
• Bowelcare
• The Whitlam Centre
• George Bass School
• Bankstown Koori Elders Group
• Stroke Group
• Learning Links
• Parkinson’s NSW
• Shepherd Centre
• Bankstown Community Resource Group
• Broderick Gillawarna School
• East Hills Public School P&C
• Caroline Chisholm School
• Revesby Now n’Then
• Bankstown City Aged Care
• Bankstown Hospital


Two chefs from Revesby Workers’ Club have taken out one of the top honours at the club industry’s most prestigious cooking competition. Junior Sous Chef Michael Hardie and Demi Chef Dean Sinpraseuth were tonight named this year’s Silver prize recipients at the annual Chef’s Tableevent.

The duo battled it out against 80 chefs from 40 clubs in a Masterchef-style cook-off held at Ryde TAFE last month, with the duo announced as the Silver winners tonight at a gala dinner held at Chef’s Tablepartner venue Doltone House. ClubsNSW CEO Anthony Ball said the quality of the chefs and dishes showed that registered clubs are setting the pace when it comes to dining.

“Revesby Workers’ Club has consistently performed strongly in this competition, so it’s no surprise to see them take out Silver this year,” said Mr Ball. “This competition reached new heights this year with a Mystery Box element, and with the quality of club chefs it’s little surprise that the judges found it difficult to split the teams.” “It’s another reminder that you don’t have to dine at exclusive Sydney restaurants to sample the finest cuisine this state has to offer. Registered clubs are leading the way in the food space.”

Gold was awarded to Club Toukley RSL and Bronze to Country Club Gledswood Hills. Zoe Johnson from Dee Why RSL Club was named Apprentice of the Year. Each team was provided with a “Mystery Box” of ingredients, which had to be incorporated somewhere in the Entrée, Main or Dessert, with each team having only one hour to plan their menu after the Mystery Box was revealed. The Mystery Box ingredients included – Pork Brisket, Beef Hanger/Skirt Steak, Anchor Butter, Anchor Cooking Cream, Baby Heirloom Beetroot, Brussel Sprouts, Enoki Mushroom, Kipfler Potatoes, Raspberries, Rhubarb, French Shallots and Zucchini Flowers.

The judging panel consisted of Chairman of judges Julio Azzarello, Executive Chef Adam Moore, Sydney Swans chef and former Masterchef contestant Courtney Roulston and The Red Spoon Company’s Nenad Djuric. In their judging report, the panel said: “A trip down memory lane with a beautifully-excited dessert reminding you of all your favourite treats.”

The 2018 Chef’s Table competition is with thanks to our Culinary Partners; Australian Pork, Food I Am, Fonterra Foodservice, Fraser and Hughes, Gourmand Providore, HTN, Milestone Chemical Solutions, Sandhurst Fine Foods, Stella Artois – Carlton & United Breweries, Top Cut Foods, Treasury Wine Estates and UNOX Australia.

Revesby Workers’ Club winning dishes:

Entrée: Caramelised Pork Brisket, Celeriac Remoulade, Burnt Eschallot Puree & Fried Sprouts

Main: Sous Vide Hanger Steak, Chard Leeks, Kipfler Potato, Beetroot & Smoked Olive Oil Butter

Dessert: Vanilla Semifreddo, Honey Cookies, Compressed Rhubarb, Raspberry Jam, Lime Meringue & Candied Lime Zest