Chef Teacher Cat Clarke

10/12/2024

🌱Here’s this week’s menu with a few small updates from last week!

🍽️Opening Hours:
• Thursday: Open from 4pm
• Friday: Lunch booked out (private function), Dinner from 4pm
• Saturday: Lunch booked out, Dinner from 4pm
• Sunday: Chef’s Table lunch at 12pm – $65 per person

To book, phone or text 0428 138 856 or email [email protected]. We’ll confirm your booking ASAP – if you don’t hear back, feel free to follow up!

Looking forward to seeing you! Big food love my friends 💚🌿👏🏽☘️

09/12/2024

This weeks restaurant hours 💚
For booking call or text 0428 138 856
Or [email protected]

06/12/2024

Here’s this weekend’s menu! 🍴 Come by for a bite—big or small—and enjoy a range of non-alcoholic drinks and local wines. 🍷 Call or email to book: 0428 138 856 | [email protected]. See you soon!

• Friday: Open from 12 pm through to dinner
• Saturday: Open from 12 pm through to dinner
• Sunday: Chef’s Table service

Big food love my friends. 💚💚💚

05/12/2024

02/12/2024

💚A huge thank you!💚

Thrilled to share some snaps from our opening week—what an amazing start! Massive thanks to Radz for coming up, helping out, and capturing these great moments.

This week’s menu will be released later today, so stay tuned!

Opening Hours:
• Thursday: From 4 PM
• Friday & Saturday: From 12 PM through to dinner service
• Sunday: Chef’s Table at 12 PM (bookings recommended)

For bookings:
📞 Text or call 0428 138 856
📧 Email [email protected]

If you haven’t received a response, please follow up—it may have slipped through or been swallowed by the spam monster!

Thank you all for your incredible support—we can’t wait to see you this week! 🌱🍽️💚☘️👏🏽🍃

02/12/2024

01/12/2024

💚💚💚

26/11/2024

Look at this kitchen—nearly ready for me to start prepping tomorrow!

A massive thank you to the Dimboola Golf Club committee, Bruce Miller Plumbing, Mibus Electrics and all my friends (you absolute legends) for all your hard work. I’m so excited to get creative in this space and can’t wait to welcome you all to the Dimboola Golf Club soon.

For bookings or inquiries:
📧 [email protected]
📞 0428 138 856

Stay tuned for more updates! Big food love my friends 🌱💚🍃🍽️

13/11/2024

🌱Grow, you good thing! Excited to see these tomatoes ripening in the garden – can’t wait to bring them to life on a plate at the G Club. 🍅🍽️. Fresh flavors coming your way soon!

09/11/2024

💚🍴😋 Last night, we had the pleasure of catering a cozy dinner in a beautiful home. Thank you to our wonderful friend for inviting us to be part of such a special celebration!

Menu Highlights:
• Seasonal vegetable crudités with bush thyme & spring onion dip
• Chicken empanadas with warrigal green salsa verde & caponata
Smoked rainbow trout and sunrise lime
• Asparagus tortellini
• Pork with quandong sauce & bean salad
• Wattleseed pavlova with seasonal fruit

It was truly a delicious evening filled with great company. 🍃✨

Great work by .odwyer1 🍴 super proud of how much you’re growing with waitering. 💚🌱😎

07/11/2024

💚🍽️Thank you so much to Cath for these beautiful words about my work! She’s written a wonderful article that truly captures my passion. You can read it on the Studio Kitchen website—just click the first link there to find it. So grateful we crossed paths, and I’m looking forward to welcoming you and Daz to Dimmy soon!

Discover the inspiring journey of Chef Cat Clarke, a passionate advocate for Indigenous bush foods, and her story as a chef and teacher.

06/11/2024

https://catclarke.com.au/index.php/blog/a-weekend-of-culinary-celebrations-collaborations
A small quick blog from the weekend.

Providing a fun, accessible and a real learning resource for people of all ages. Going back to basics and giving access to cooking techniques, seasonal produce ideas, hints and tricks for every kitchen. Food is the best medicine, cooking provides confidence, resilience and creativity. It has the pow...

04/11/2024

Friday night brought us to Warracknabeal for a beautiful private dinner celebration! We shared an incredible evening filled with delicious food and great company.

Here’s a taste of the menu:

• Pepperberry Beef Tataki with blood orange and puffed wild rice
• Duck with macadamia cream, grilled beetroot, and asparagus
• Pork wrapped in pancetta with beans, peas, and fennel salsa
• Flourless chocolate cake with quandong jam

Thank you for having us!

03/11/2024

🍴👏🏽🌱So good to be back in the kitchen with my bestie Meez On Plus in the heart of Woomelang! Big thanks to Joe for the incredible setup and for inviting us to be part of the very first night of your new adventure.

We served up a menu that celebrated native flavors: Rainbow Trout Rillette with sunrise lime, spring pea and bush mint, Emu Pate Tartlets with Quandong, Crocodile & Cinnamon Myrtle, Kangaroo Tail Osso Bucco,, Lemon Myrtle Posset with Anzac Wattleseed Crumb -
Strawberry Gum Meringue with Quandong 😋👏🏽🌱 It was a night filled with delicious food, laughter, and even a bit of singing in the kitchen. Can’t wait to see what’s next!

03/11/2024

With plans to open in late November, Cat Clarke is busy preparing the the Dimboola Golf Club for the opening of her new restaurant.

"[I'm] nervous, is it going to work, will people come out ... but also excited to be able to create a space and build my team," she said.

🔗 https://mailtimes.com.au/story/8799685

✏ John Hall
📸 John Hall

03/11/2024

https://catclarke.com.au/index.php/blog/private-dinner-party-cooking-class-at-the-dimboola-show

What a fabulous weekend it was with the show and a private luncheon. 💚💚💚

A few weekends ago and a new blog to be posted soon. There’s a few typos but I’ll focus on the food 😂

Providing a fun, accessible and a real learning resource for people of all ages. Going back to basics and giving access to cooking techniques, seasonal produce ideas, hints and tricks for every kitchen. Food is the best medicine, cooking provides confidence, resilience and creativity. It has the pow...

29/10/2024

🌿 What a fantastic Sunday cooking class! Huge thanks to the General Store .general.warracknabeal for hosting and to everyone who joined us in exploring native flavors.

Guests enjoyed:
🥩 Mountain Pepper Kangaroo with Quandong Sauce — a perfect opener!
🥖 Saltbush Damper — hands-on and packed with earthy, savory goodness.
🍃 Mountain Pepper Ricotta Gnocchi — delicate, aromatic gnocchi in a rich bush food sauce.
🍇 Muntrie Clafoutis — our sweet finish with native berries for that unique twist.

Thanks to everyone who came along to learn, taste, and cook! Can’t wait for the next session. 🌱

Some of the ingredients are from
Bush to Bowl


Think it’s nearly time to do some more online classes for the junior chefs 👏🏽

25/10/2024

🌿 Golf Club Restaurant Update 🌿

Things are moving slowly but surely, and there’s so much happening behind the scenes! Here’s where we’re at:

• Wet area equipment has been ordered ✅
• Range hood is set to return next week
• Splashbacks will be installed in about three weeks
• Still finalizing orders on convection ovens and fridges

Menu ideas are flowing, and a draft Christmas menu is nearly ready for those planning holiday functions. We’re aiming to open on Friday, 29th November—though, if all goes to plan, we might be ready by 22nd November!

For bookings or inquiries, contact us at 0428 138 856 or [email protected]. Thanks for following along on this journey—stay tuned for more updates! Ahhh, the serenity. 🌱