A tasty new chapter at the Slovenian Club Canberra

There is a spot on Irving Street in Phillip that is easy to miss unless you are looking for it. Among new apartment buildings, busy eateries, and the Phillip Swimming and Ice-Skating Centre, a modest building sits unassumingly: the Slovenian Club Canberra.

With its 1970s architecture and unmistakable homely charm, it’s been a gathering place for Canberra’s Slovenian community for over half a century.

Step inside today, and you will find something new simmering in the kitchen. Dober Tek is the club’s first restaurant in a decade. Its name is an invitation, translating to “enjoy your meal” in Slovenian. The restaurant is the creation of Peter and Ethel Arthur, a husband-and-wife team starting a new chapter for themselves and the club.

Peter, a chef, was searching for a new beginning when Corvina, the restaurant where he worked, closed unexpectedly.

“I had been cooking and working happily for years, but suddenly I needed to figure out what came next and how I would support my family,” Peter said.

At the same time, the Slovenian Club Canberra was hoping for a fresh start. The newly renovated kitchen needed a chef. The club committee wanted new members and more life in the space.

“They were looking for someone to not only cook but build a business, and it felt like everything lined up,” Peter recalls.

Neither the club nor Dober Tek are about flash or fuss. To enter, you walk through a cosy bar area with a fireplace. The process from there is simple. Find a seat, order at the kitchen window, pick up your buzzer, and wait for comfort food that feels like a slice of something familiar, even on your first visit.

The menu leans into Slovenian comfort food while also giving gentle nods to Peter’s Italian cooking background and to Ethel’s Filipino heritage and love of baking.

I had never tried Slovenian food, so I started with a bowl of Jota. A robust soup of sauerkraut, butter beans and speck, priced at $10, is one of the best-value bowls in town. I love soup with character.

When I was young in my Eastern European household, most meals started with soup, so I felt right at home. This one was a delight, with hearty, humble ingredients. The taste was bright and sour, accented with caraway and paprika, and every spoonful had something interesting.

For my main, the choice was obvious once I found out that the beloved Kransky pork sausage originated in Slovenia. Dober Tek’s version is freshly made by a specialty butcher in Sydney and is meatier and spicier than its German equivalent. Served on tangy fried sauerkraut, which hit a nice, palate-cleansing sour note. Even the heartiest dishes have a surprising lightness here, thanks to Peter’s touch.

To finish, an apple pastry. The dessert arrives in individual servings. The pastry has a lovely crunch and just the right amount of chew. The filling is warm, gently sweet and comforting. The dish reinforced the night’s theme that simple, humble ingredients are at the core of Dober Tek.

This was all washed down with gluhwein, a sweet, spiced mulled wine served piping hot. One of the committee members brews it with citrus, cinnamon and star anise. It is available at the bar along with beer and wine.

“The community here at the Slovenian Club Canberra is very welcoming. Now with Dober Tek, we are opening the doors wider and looking to become a place where members, locals, and families can come together for lunch, dinner or a special function.” Peter explained.

“We want everyone to feel welcome. We see many pensioners come in, and we keep prices affordable. We want this to be a place where people can afford to come back again and again to enjoy a good meal.”

Dober Tek is located at 12 Irving St, Phillip. It is open Wednesday to Sunday for dinner, and Saturday and Sunday for lunch.

Original Article published by Sophia Brady on Region Canberra.

Make us preferred on Google