Boomerang Farm’s Cook Club is a win for foodies and golfers alike.
Boomerang Farm’s Cook Club is a win for foodies and golfers alike.
If golf courses were judged on their cuisine, Boomerang Farm’s new Cook Club would be on par with the best around. Trust us, this place is so good it might just make you forget about your swing and focus on what’s swinging out of the kitchen.
This southeast Asian-inspired gem is the latest creation from Stevie Filipovic, the culinary virtuoso behind Gold Coast favourites like Light Years, Pixie, The Smoking Camel and Moonlight Hibachi Grill & Wine Bar. Stevie has teamed up with Brazilian-born head chef Rodrigo Paraboa, whose impressive resume includes stints at Paper Daisy, Little Truffle and Moustache. With Rodrigo’s signature flair in the kitchen, Cook Club is a hole-in-one (pun intended).
Reimagining what a golf course experience can be, Stevie shared, “Boomerang Farm has been an iconic destination in the local community for decades. The new owners aspire to continue the vision, creating an oasis on the hill – a hideaway from the mundane. Cook Club is the first step in this transformation, guaranteeing the most amazing food on any golf course, ever.”
Let’s talk about the setting. Designed by Studio Co & Co and brought to life by Kew Build, Cook Club is a seamless blend of elegance and natural beauty. Nestled in the heart of Boomerang Farm, just minutes from Mudgeeraba yet worlds away, the space combines the rustic charm of an outdoor bar and restaurant with the lush greens of the nine-hole golf course. Set across 20 hectares of stunning Gold Coast hinterland and surrounded by tropical flora, Cook Club also moonlights as a wedding venue. And trust me, there are even more surprises pencilled in for 2025.
Now onto the food! Rodrigo’s menu is a masterpiece. Small dishes like kingfish ceviche with compressed melon, coconut cream, fresh herbs and finger limes will have you hooked from the first bite. The wok-fried squid with kailan, bean sprouts, black vinegar and chilli is the kind of dish you’ll dream about later. Dumpling lovers, rejoice! The prawn and chive dumplings with nahm jim sauce, crispy chilli and the BBQ pork belly bao with house-pickled vegetables and lime mayo are here to keep the whole crew happy.
For bigger appetites, larger plates prove that golf course food can be gourmet. The wood-fire grilled snapper paired with coconut yellow curry and toasted nuts is pure perfection. And the charcoal-grilled short ribs served with black pepper and tamarind sauce and smoked Asian veggies, will make you forget you ever doubted golf club dining. Don’t forget dessert! The Basque cheesecake with lemongrass caramel is already a fan favourite and is worth every calorie.
After a day on the green, you’ll need to hydrate, and Cook Club’s cheeky cocktails pack a punch. Easy on the Eyes – a refreshing mix of gin, coconut rum, watermelon, and lime – is as smooth as the fairway. Feeling adventurous? Their coloured tongue slushies are here to satisfy your inner child (or your actual kids).
Boomerang Farm’s Cook Club is proof that when it comes to combining great food and golf, they’re onto a winner. So grab your clubs and your appetite, and swing by for a tee-rific feast. You might just find yourself staying for the 19th hole.
Where: 55 Johns Road, Mudgeeraba
When: Monday – Tuesday: 7:30am – 5pm
Wednesday – Sunday: 7:30am – late
Words by Lisette Drew
Images by Mathilde Bouby