Why we do this
“A country club is not really a building. It is where the whole town turns up.”
The presentation night, the eighteenth, the wake, the Friday meat raffle. Some of the happiest hours of people’s lives happen in these rooms, around a table with food on it, and we feel lucky to cook for all of it.
The craft
Cooking is a trade before it is an art, and a kind of love before either.
Most of what makes food good happens hours before you sit down, and nobody ever sees it. We crumb our own schnitzels, roast bones for stock, reduce our own gravies and season as we go, so the food arrives tasting finished rather than waiting for the salt shaker.
The chicken parmi you loved in Yass in March should be waiting for you in Eugowra in October, exactly as you remember it.
Consistency is really just another word for keeping your promise.
Australian gastronomy
We cook where we are, and we love where we are.
Our clubs sit in some of the most generous growing country in New South Wales, so we buy regionally and cook to the season. Native ingredients earn their place when they make a dish sing, and we look after the Australian classics with real affection: the parmi, steak and chips, salt and pepper squid, and a pav to finish.
The world at a country table
Australian food has never been one thing. Our cooks have carried flavours here from Italy, South America, the Middle East, across Asia, India and Nepal. You will not find a fusion section, just familiar, comforting food with a lot of love behind it.
Every flavour here made the same trip, into somebody’s hands and onto your plate.
Italy
Patience with tomatoes. A slow sugo, a ragù given the whole afternoon, and warm arancini doing laps of the room.
South America
Fire and smoke. Chimichurri on a good steak, a slow rub on the ribs, and the asado way of loving beef.
Middle East
The generosity of the shared table. Charcoal chicken and lamb, warm flatbread and dips, and a scatter of dukkah.
Asia
Balance. Ginger and soy through a stir fry, a sharp fresh slaw, and a laksa special the whole room orders.
India
Spice as a craft, not a heat level. Butter chicken properly cooked, tandoori given time, curry nights full of laughter.
Nepal
The food closest to our hearts. Momo folded by hand, lamb sekuwa over the heat, and chicken chilli. The food our own people grew up cooking.
If it makes the plate better it stays. If it is only there to look worldly, it goes.
Same team, same standards, same welcome
Whether it is a Tuesday schnitzel night or two hundred guests in the Deniliquin function room, everything comes out of the one Flagstick kitchen team.
In the bistro
Lunch and dinner done properly. Schnitzels, steaks, seafood, salads and meals the kids will actually eat, dine in or takeaway.
For your functions
Weddings, wakes, presentations, corporate days and celebrations, from cocktail platters to a sit down alternate drop.
Running club kitchens
Where a club would like it, we take on the whole operation: staff, menus, suppliers, food safety and service.
Want Flagstick to run the kitchen at your club?
We operate bistro kitchens and catering inside golf, bowling and recreation clubs. If your club is after a reliable kitchen operator, tell us about it.