We’re back!

Don’t forget the bar is open this Saturday and Sunday between 4 and 8 pm.

The kitchen is closed at the moment for renovations. Further updates will be provided as this progresses.

Thanks for your patience and support through recent changes.

Keep safe and up-to-date

Restrictions are starting to ease and changes are being announced regularly. Keep up-to-date by visiting our local council, State and government websites:

Port Adelaide Enfield Council

https://www.cityofpae.sa.gov.au/connect/media-hub/latest-news/corona-virus-update

South Australian Government COVID-19 information page

https://www.covid-19.sa.gov.au/

Australian Government COVID-19 updates

https://www.australia.gov.au/

Australian Government Department of Health

https://www.health.gov.au/news/health-alerts/novel-coronavirus-2019-ncov-health-alert

Cook up a storm

Pumpkin, spinach and bacon muffins

A good snack at the beach.

Ingredients
3 bacon rashers, finely chopped
1 1/2 cups (225g) self-raising flour
1/4 cup (40g) cornmeal (polenta)
80g butter, chopped
1 1/2 cups (360g) pumpkin, coarsely grated
1 cup spinach, finely shredded
100g fetta, crumbled
2 eggs
3/4 cup (185ml) buttermilk
2 tablespoons pumpkin seeds

Method
Preheat oven to 180oC and line a 12-hole, 1/3 cup (80ml) muffin pan with squares of baking paper.
Cook the bacon in a small frying pan over medium heat for 5 mins or until lightly golden. Transfer to a plate lined with paper towel to drain.
Combine the flour and cornmeal in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs. Add the pumpkin, spinach, bacon and fetta. Gently toss to combine.
Whisk the eggs and buttermilk in a jug. Pour into the flour mixture and stir until just combined (don’t overmix or the muffins will be tough).
Spoon evenly among the lined pans. Sprinkle with pumpkin seeds. Bake for 25-30mins or until lightly golden and cooked through.

Source: www.taste.com.au

Don’t forget to send copies of your favourite healthy recipes to media@semaphoreslsc.com.au

Bar opening hours

The bar is open this Saturday and Sunday from 4 – 8pm.

The bistro will remain closed for the near future as the club has commenced kitchen renovations. Further updates will be provided as this progresses.

Thanks again for your support of the club and the changes required to comply with current restrictions.

Bar opening hours

The bar is open this weekend on Saturday and Sunday from 4 – 8pm.

The bistro will remain closed for the near future as the club has commenced kitchen renovations. Further updates will be provided as this progresses.

Thanks again for your support of the club and the changes required to comply with current restrictions.

Welcome back!

The club opened its doors again last weekend for the first time in a while. It was great to see the Semaphore community coming together and enjoying the club.

The bar is open this weekend on Saturday and Sunday from 4 – 8pm.

Thanks to everyone for supporting the changes.

Nipper of the year

Congratulations to Surf Life Saving SA Club Nipper of the Year award winners for Semaphore – Jackson and Erin.

The Nipper of the Year Award is presented to an outstanding Nipper member (U13), as nominated by their club in recognition of their achievement in all areas of Surf Life Saving, including actively participating in the Surf Life Saving community and for being excellent role models.

The club opening again on the weekend meant the awards could be presented in front of a small gathering of U13’s.

The club will look to present the junior 2019/20 club awards once changes in restrictions allow larger gatherings.

Footy tipping is back!

Don’t forget to get your footy tips in – Round 2 kicks off tomorrow night.

If you would like to be a part of this year’s Premier Tipping Contest all you have to do is the following:

1. Go to tipping.afl.com.au
2. Sign up
3. Go to COMPS & Join “Semaphore SLSC” using the Comp Code: TSZKA7D4.

The cost is $50 pp (payable to Andrew Spencer).

Prize $$ for 1st, 2nd, and 3rd and 6th last (Prize $$ will be dependent on number of people in the Comp). The coveted “Top Tipster Trophy” is also up for grabs.

You can put your Tips on from anywhere that has the Internet at Anytime!

A weekly Leaders Sheet will be posted in the Club on Thursdays.

Remember Round 2 kicks off Thursday 11th June.

Good Luck.

Back in the water

It is great to see seniors training again!

Board training has once again kicked off on a Wednesday night.

There are a few changes that everyone needs to abide by to make sure seniors are training safely, including breaking into smaller groups, keeping 1.5m apart and making sure there is no sharing of drink bottles or craft. People are also asked to put their name down ahead of time to assist with planning groups.

Don’t forget your high vis, wetsuit and head torch.

If you would like more information about seniors training please contact Craig Andrews (0419 238 164).

Good news – Bar is open this Sat and Sun 4 – 8 pm

The club will reopen this Saturday and Sunday from 4 – 8 pm.

However there will be some changes to comply with COVID-19 restrictions and to ensure the safety of our community.

Key changes include:

  • Only the bar is open – no meals at this stage.
  • The bar is cashless – drinks need to be purchased by EFTPOS only.
  • Maximum of 20 people in the bistro area and 20 people in the bar area. A maximum of 18 people can also be on the balcony – weather permitting.
  • There are strict rules about spacing within the bar, bistro and balcony areas, including patrons in all areas must be seated and comply with 1.5m rule. Please see the attached letter from our President for further details.
  • Patrons are asked to sign in on arrival.
  • It is recommended patrons stay for a maximum of two hours.

Your support in working with us to allow the club to open safely is appreciated and we look forward to seeing you at the club.

Letter from our President, Paul Breden, BAR OPENING – Semaphore SLSC