So, the last blog was nearly a month ago, and we’re well and truly back into the swing of things at the golf club after reopening post-fires. I said yes to a few events because, let’s be honest, running just the restaurant alone is unpredictable—some nights we might get three people, other nights 20 to 50 people.
Speaking of events, on Friday the 14th, we had the pleasure of catering a beautiful wedding in Horsham for 200 guests. The setting was intimate—right at the back of their house—and the menu featured some of our favorites, including yabby sliders with lemon myrtle aioli and pulled pork with muntrie and apple salad. We were beyond thankful that the weather only hit 35°C that day instead of the scorching 42°C we had at the restaurant the next day—hot tamale! Weddings are always special to be part of, and we love playing a small role in making someone’s big day even more memorable.
There’s always an outlay with a business, but in a restaurant, most of that is perishables. Balancing how much to order while making sure nothing goes to waste is a challenge, especially in Dimboola, where the supermarket shuts at 12 (shoutout to the amazing owners who have let me in early or after hours when I’ve been stuck!). Otherwise, Horsham is the next best option, half an hour away, but how great would it be to duck down to a market on a Friday morning and grab what’s fresh?
Thankfully, I have the incredible Lagom Farm delivering weekly—her produce is so good it doesn’t need much done to it to taste amazing. But logistics are tricky. I can get products delivered from Adelaide, but most transport routes go through Melbourne first before getting to us. Mind you, Dimboola is literally halfway between both, and yet they can’t stop here. Makes perfect sense, right?
Since reopening, I’ve reflected on how important resilience is in this industry. Coming back after the fires wasn’t just about turning the lights back on—it was about rebuilding momentum, keeping the business running despite the unpredictability, and making sure we’re still here for the community. Some weeks are full-on, others are lighter, but learning to push through while trying to find moments of balance is key.
Speaking of balance, I’m making an effort to switch the work phone off on Sunday and Monday nights—no emails, no function planning, no menu tweaking. Just a tiny bit of breathing space. That being said, I did manage two days off last week (one of which was spent running around Horsham getting supplies, but still, it counts). I’m also trying to work out how to step out of the kitchen a little more, but revenue-wise, that’s not an option just yet. Plus, I love talking to customers about the menu, why it’s designed the way it is, and hearing their stories in return.
I’ve kept the same menu for two weeks and will for the next two, just to give my head a break. If I run out of something or get sick of a dish, I’ll switch it up—but for now, the Saltbush Lamb with honey labneh, figs, and blackberries is being swapped for an Irish Stew with Colcannon and bush foods. Staff being unwell and not turning up for shifts is always a given, but geez Louise, it’s tiring to keep organizing!
This coming week, we won’t be open on Sunday because I’m heading to Tasmania with two mates. Over Christmas, I decided to buy myself a present—a trip to Rodney Dunn’s cooking class at the Agrarian Kitchen. I am so bloody excited. It will be all about eating copious amounts of food, hanging out with friends, learning, and eating food. Did I mention eating food? Can’t wait! I’ll fly back Wednesday and head straight back into the kitchen Thursday.
The following week is Steampunk Weekend, and we have a massive lineup. Friday night’s dinner at the golf club is already booked out (and with a mate’s band playing, it’s going to be epic). Saturday, we’ll be open from 12 pm for à la carte, and Sunday will be the Chef’s Table with a 12 pm sitting. Then, we roll straight into Easter, where we’ll be trading with reduced hours. Just a heads-up—there will be a public holiday surcharge. Not because we want to, but because we have to.
If the club is open, the kitchen is open; we are also at the drawing board to come up with some bite-sized snacks for the bar, so come out for a snack or a meal early afternoon, late afternoon, or whenever your appetite desires. Whether you’re after a full lunch, a cheeky drink, or just a bite to eat, we’re here and ready to feed you!
📍 Opening Hours:
- Thursday 4 pm - dinner
- Friday and Saturday – 12 pm through dinner
- Sunday – 12 pm sitting for the chefs table - $65 a head for five shared courses
📞 Bookings & Inquiries:
- Call or text: 0428138856
- Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
- Message us on Facebook or Instagram: chefteachercatclarke
Looking forward to seeing you soon—whether it’s for a full meal, a quick bite, or just a chat over a drink. Cheers!
