IT has been known as the Old Butcher Shop by Tooleybuc locals and over the past 12 months it has embarked on a fresh life with new owner Laurene McKenzie at the helm, keeping a focus on locally sourced fresh produce served in the cafe.
Ms McKenzie and fiance Chris Hurling also own the Country Club Hotel next door and they said they were committed to attracting visitors and locals to spend more time in the town, giving a choice of destinations to stop in the town with different offerings.
Breakfast menu items include fresh wraps and jaffles, all with locally sourced bread from Balranald, and each day Ms McKenzie bakes fresh croissants for cafe customers.
The recent introduction of a sit-down breakfast has been a big hit. The cafe serves dishes such as eggs benedict, prepared in the pub’s kitchen.
Ms McKenzie said the cafe also had gluten and lactose-free options available for customers who want an alternative.
“A lot of people coming through Tooleybuc are visitors and have been travelling a lot and haven’t been able to eat the things they might like to eat,” Ms McKenzie said.
“The whole concept was that anything that gives people a chance to stop in Tooleybuc is good for everybody in the town.
“We serve Allpress coffee, which is a great brand and well recognised for people who are travelling, and we have partnered with Bethune Lane Dairy, from Lake Boga, as well to use the fresh dairy products, which also includes their very delicious Belgian chocolate milk.
“Our fresh orange juice comes from Barham and we also make granola and yogurt cups with fruit in dairy-free, gluten-free and traditional (versions).”
There is also a range of local products available for sale, such as Wood Wood honey, local pistachios and Chasney Estate olive oil, so that people passing through have an opportunity to take home some of the quality local produce from the region.
In addition to the cafe, the Country Club Hotel has been attracting a lot of attention, even winning the award for the best parmigiana in NSW by the Australian Hotel Association NSW for 2023.
This year the hotel is aiming for even more awards and hopes to take out the Best Regional Pub award.
“We are entered in more categories this year, which includes once again the best parmi, best steak sandwich, best burger, best refurbishment for the beer garden and part of the community,” Ms McKenzie said.
“I think we are better than we were last year, we have great consistency around the menu.
“None of our food is frozen, everything is cooked fresh.
“We get our meat and bread from Balranald, which has an amazing baker and butcher. Our produce and fish all come fresh from Swan Hill.
“Each meal is cooked fresh to order, which is something a little bit different in terms of pub meals.”
Ms McKenzie said she was really proud how the pub had become a hub of the community, averaging more than 100 meals a night.
