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Zachary Christensen is the new chef at the Boonah Golf Club’s Bunkers Bistro & Bar.

The Rosevale local has brought his love and knowledge of Scenic Rim produce to the menu, which offers guests the chance to feast on all the region offers.

Chef Zac Christensen has transformed the menu at the Bunkers Bistro & Bar.

Zachary, 23, completed his apprenticeship under Spicers Hidden Vale Head Chef Ash Martin, who is now a Scenic Rim Regional Food Ambassador and recently featured on MasterChef.

During his apprenticeship Zachary learned some of his best chef skills from Ash and attributes his strong local knowledge of Scenic Rim produce to the Spicers kitchen.

“Coming from mum and dad’s farm, I was the local kid and Ash was the one with the experience so we worked really well together – I knew things like where to get your local freshwater crayfish – Rob Hutchings is a family friend,” he said.

“Mum and dad were dairy farmers – now they’re beef farmers – so using local produce is what I always believed in and that’s Ash’s philosophy too.”

Since Zachary took the helm at Boonah Golf Club’s Bunkers Bar & Bistro, he has brought that same local knowledge to the table, launching a new winter menu which clearly calls out ingredients sourced from the Scenic Rim.

“We live in an area where every farm grows something unique and we’re geographically so central to everything,” he said.

“We’ve got things like the Summer Land Camels feta which I love using, and then you’ve got people like (vegetable farmer) Rob Hinrichsen from Kalfresh, he’s a family friend, Ants Fruit & Veg with their little baby beets , they’re family friends, and the list goes on.

“And sourcing local food is so easy – for example if I need local olives it’s just one email to Rathlogan Olives and their response is ‘yep, we’ll get it there’, there’s no hesitation.”

The Bunkers Bar & Bistro is open for lunch seven days a week, dinner Thursday to Saturday and breakfast on Sundays.

Boonah’s community Golf Club is fast becoming the country club that could.

The club, situated in a scenic location just outside the town centre, is preparing to host its first Pro-Am event in 23 years.

On August 29, the club will host a field of 60 Pro-Am players, known on the circuit as the Round Bellies. The professionals, including Rodger Davis, Ossie Moore, Richard Blackwell, David Merriman, Michael Long and Tim Elliott, will go head to head with a group of local players, vying for an $11,000 prize pool.

Richard Backwell and Karis Davidson play the Boonah Golf Course.

Tee-off is from 6.30am and the day will have a celebratory atmosphere. Food, coffee, wine and camel milk products will be available to buy on the Fairways and whoever can score a hole in one of the 17th will be the proud owner of a new Barrier Reef-designed Swimming Pool.

Club Manager Joey Worley says the Pro-Am will provide great entertainment for local golfers and golf enthusiasts.

“I would really encourage people to come to Boonah and watch the professionals, this will be a lot more intimate than the Pro-Ams that bigger clubs do and we really want to incorporate the community in our event. On the Wednesday afternoon at 3.30pm there’s a free coaching clinic for members for the public – men, women and juniors. Come along and get some tips off the professionals.”

The Pro-Am comes on the back of a recent change to the club’s Bunker’s Bar & Bistro, which is now helmed by young local chef Zachary Christensen. The Rosevale born and bred chef completed his apprenticeship under Spicers Hidden Vale head chef Ash Martin, who is also a Scenic Rim Regional Food Ambassador. Zachary has brought his chef skills and knowledge of local produce to the club bistro, which now offers generous share platters, featuring Scenic Rim vegetables, beef, pork, and other gourmet ingredients.

“We live in an area where every farm grows something unique and we’re geographically so central to everything,” says Zachary.

Chef Zac Christensen has transformed the menu at the Bunkers Bistro & Bar.

“We’ve got things like the Summer Land Camels feta which I love using, and then you’ve got people like (vegetable farmer) Rob Hinrichsen from Kalfresh, he’s a family friend, Ants Fruit & Veg with their little baby beets , they’re family friends, and the list goes on. And sourcing local food is so easy – for example if I need local olives it’s just one email to Rathlogan Olives and their response is ‘yep, we’ll get it there’, there’s no hesitation.”

The bistro is open for dinner Thursday to Saturday nights, while lunch is served daily.

Zachary’s new Sunday breakfast menu is also proving a winner. The Golf Club bar & bistro is open to visitors. The Boonah Golf Club, which is in its 91st year of operation, welcomes new members.

The Pro Am presentation dinner will be held on Thursday August 26 from 5.30pm, with guest speaker Charlie Earp. Bookings are essential.

Find out more on the club website