NOGGIN 'n NATTER
As from 2010, the Clubrooms will be open only on the first and third Friday night of each month from 6.30pm until 9.30 pm. Come along on those nights for a night of "THINGS MG".
Every first Friday night of the month we will try to have a special guest or activity so come along and enjoy whatever it is on offer. A night navigation run or table top rally will be held every third Friday night. Rocker cover racing is becoming a regular feature of Noggin 'n' Natters. Be part of it! Rules are available here.
Noggin 'n' Natter commences at 6.30pm with food available for purchase - generally a sausage sizzle costing $4.00.
The Library and Bar are also open, so come along and chat with friends.
Special Noggin 'n' Natters, such as the annual Old Members Night, are also held.
MGCCQ Noggin and Natters
Our fortnightly Noggin and Natters at the clubrooms (First and Third Friday of the month) have come back with a bit of a difference, post COVID lockdowns.
The main problem was that we could not have our traditional BBQ and buffet servery, so alternatives were investigated.
As there was no restriction if you brought your own food, and consumed it yourself, our first attempt was a “design and bring your own pizza’ night, with many variations of this fairly basic fare, according to individual tastes.
Tim and Lynne Bateman then came to the party (literally) with the idea of Gourmet Burgers, which were well received.
Following this success, they offered to provide an Irish menu of taties and Guinness to celebrate St Patrick’s Day. Looking for other significant occasions they then decided that an ‘Asian Adventure’ would be appropriate for the Buddha’s Birthday.
The photo shows the contented diners sitting at the arrangement of tables representing a mandala. Tim and Lynne were then thanked by acclamation, however it was difficult to achieve with only one hand clapping!
Future special meals are planned for upcoming Noggin and Natters – watch this space. Actually, it would be better if you watched the Weekly Newsletter on the website, as the information is likely to be more up-to-date.
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