News From Navy Canteens – January/February 2020

Welcome to the first edition of the Navy Canteens Newsletter for 2020. I want to start off by saying that 2019 was a year of celebration – with our 65th birthday gatherings taking place across the country. 2020, now, is the year of change for Navy Canteens. Previously, I mentioned that we have engaged the marketing company VMLY&R to assist us in developing a marketing plan. This plan will involve deep changes related to our organisation; our look, our feel, our atmosphere will be a part of this change. With this change comes the modification of our premises. Our Operations Manager, Con Alvanos, is working hard to make sure these changes are implemented swiftly whilst taking extra care to make sure everything is succinct, connected, communicated and well planned out

The modification of our premises will provide not only a place to gather, but a place where our employees want to come to work and will continue to enjoy what they provide to our organisation. These improvements to your working environment will spread across the board to Win With Navy, Defence Ticketing and our Holiday Parks, creating a unique and consistent organisation.  Consistency, whilst maintaining a local uniqueness, will be our focus for these canteens and the hubs that surround them.

This year will see a comprehensive review of our strategic plan. With this review, we are striving to hear what you think can be done or what is needed to be done for Navy Canteens to continue supporting Navy whole heartedly. Everything from energy efficiency, waste reduction, environmental impacts to technology in the workplace and marketing impacts of these activities.

Your input is valued to and is your opportunity to provide feedback on leadership, service and working environment values of the organisation.

Some of the topics are we will be exploring are:

  • Employee and customer relations
  • Employee and manager relations
  • Event coordination
  • Navy related events and event management
  • Product Management
  • Developing our services for our Navy community

Our marketing team is looking to strengthen this strategic plan by front footing Navy events and celebrations. We recognise the need to not only manage these events better but to strategically implement marketing activities and manage market impacts, so, that the organisation is not seen as reactive, but strategic.

Navy Canteens, Bungalow Park and Forster Holiday Village have faced some real challenges over the November/December/January period. The bush fires have devastated the local communities and so to the local economy. Navy Canteens in conjunction with the Holiday Parks will look to advertise the regions to the greater areas of the Australian Defence Force – in hopes to restore tourism to these affected areas. We pay our respects to those who have been affected by the bushfire season and hope that the future becomes brighter. We also would like to the Emergency and Fire Services, and the Defence Force for helping protect, and keep safe, our businesses, homes and families.

Our new 24/7 Hub at HMAS Coonawarra is now fully operational. Stocking everything from everyday essentials to food and drink packages. This is the first part of national rollout that will see all our hubs be part of the 24-hour operations. Allowing us to serve Navy and its contractors after the doors have shut for the day.

For the 2020 year, our objective is to make our organisation newer, leaner and responsive to the demands of our evolving Navy community. I look forward to hearing to your responses and working together towards a bright future for Navy Canteens.



Just a three hour drive from Sydney, BIG4 Bungalow Park on Burrill Lake is ideally situated in the Shoalhaven region on the South Coast of New South Wales.  Set amongst 26 acres of beautifully manicured lawns and gardens, stunning native flora and amazing birdlife, with absolute lake frontage to the beautiful Burrill Lake, and all a mere one kilometre from the Dolphin Point surf beach!

The park is the perfect location to explore the beautiful Shoalhaven region, and offers a variety of accommodation for a relaxing holiday for families, couples and groups who love swimming, boating, fishing, kayaking, canoeing, pedal boating, SUP and relaxing.

The Park offers a range of accommodation choices from fully self contained  three bedroom Spa Villas that comfortably sleep up to eight people, to cozy one bedroom Cottages for short stays or a couple. The spacious caravan and camping sites cater for all types of caravans, motor homes, camper trailers and tents as well as RV’s.  Overlooking beautiful Burrill Lake are our waterfront powered sites.

BIG4 Bungalow Park on Burrill Lake is kid heaven with two resort style pools, a giant jumping pillow for bouncing fun, 18 hole mini golf  and not one but three childrens playgrounds! During the summer and school holiday periods keep the kids entertained at our fun craft activity sessions.  Meet some of the locals at our daily bird feeding or hire a canoe and take a quiet paddle on the lake. Stay a while, relax, enjoy the park facilities and explore this special part of the Shoalhaven South Coast. You too will see why families and holidaymakers have been coming here for over 80 years!




  • 1/2 kg of Vine Ripened Tomatoes
  • 1 Tablespoon of Basil
  • 2 Tablespoons olive oil
  • 4 Farm fresh eggs
  • Baguette for toasting
  • 1 clove garlic
  • White vinegar for poaching
  • Hot Paprika (optional)

1) Combine the chopped tomatoes with a small handful of minced basil and a drizzle with olive oil and a pinch of salt and pepper.  Set aside.

2) Slice baguette or bread on a bias and drizzle with olive oil. Toast in a 400 degree oven for 5-7 minutes until golden brown around the edges. Rub toast with a garlic clove.

3) Bring a medium saucepan full of water and 2 tablespoons of white vinegar to a simmer over medium heat.  Slowly roll the eggs into the water being careful not to just DROP the egg in.  Let simmer for 3 minutes, very carefully stirring.

4) Remove the eggs with a slotted spoon to a paper towel to drain.

5) Top toasted bread with bruschetta mixture and a poached egg.  Drizzle with olive oil and top with basil leaves and a pinch of paprika.

© Navy Canteens 2021