HOSPITALITY REVIEW TASMANIAN June/July 2025
A Hidden Table Worth The Journey
The Soulful Elegance of Cambridge House
Also Inside: Hospitality Distilled | agriCULTURED | Shiver
Discover the 2025 Luxury Release
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Tasmanian Hospitality Review June/July Edition
INSIDE THIS ISSUE
President Update 5 CEO Update 7 AHA CEO Update 8-9 FEATURE: Cambridge House 10-14
Events Calendar 15 Minister Update 17 Opposition Leader Update 19 FEATURE: Hospitality Distilled 20-24 Membership Update 24-25 Workforce Development Update 27 Great Customer Experience Update 28-31 FEATURE: agriCULTURED 34-35
Hospitality Distilled
Corporate Update 36-37 FEATURE: Shiver 42-44 Business Events Tasmania 47 FEATURE: Spin4Kids 48-49 TasTAFE 51
Clubs Tasmania Update 52-53 HOSPO Health Update 54-55 FEATURE: TICT Ambassador Program 56-57 Tourism Tasmania Update 59 Hospitality Dr 61 Corporate Glossary 62-63
agriCULTURED. Pic: Sheridan Nilsson
Cover Photo: Cambridge House chef Kazumasa Yazawa
TASMANIAN HOSPITALITY REVIEW BY
For editorial enquiries contact Adam Smith adam@tha.asn.au 0417327093
@tashospitality
@tas_hospitality
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Tasmanian Hospitality Review June/July Edition
PRESIDENT UPDATE
As someone proudly based on the North West Coast, I know better than most that Tasmania’s strength lies in its regions. Whether it’s the warmth of a coastal pub in Penguin, a winery in the Huon, or a boutique stay in Swansea – our state’s hospitality offering is rich, diverse and deeply local. It’s with that lens I want to talk about the proposed Macquarie Point Stadium in Hobart – a project that, while geographically centred in the south, will deliver economic, tourism and cultural benefits to every corner of Tasmania. The THA recently made a formal submission to the TasmanianPlanningCommissionbackingthisstadium. There’s a reason why we see this as a game-changer. Yes, it will be the home ground for the Tasmania Devils AFL team – and yes, that’s exciting. But the vision is much bigger. A fully roofed, multipurpose venue with integrated conference and event facilities will allow us to attract concerts, national events and business conferences year-round. Events that are currently bypassing Tasmania will finally have a place to land. And here’s the thing: when people come to Tasmania for an event, they don’t just come for the night. Data shows visitors often extend their stays and explore. That means someone attending a concert or match in Hobart is just as likely to book a weekend in Devonport, sip wine in the Tamar, or head south to Cygnet for a long lunch. And if they don’t do it on their first visit, they’ll almost certainly return. This means more flights, fuller accommodation, and more patrons in our pubs
and restaurants. Not just in Hobart, but statewide.
From a North West perspective, we’ve seen the boost four AFL games in Launceston bring – injecting around $23 million annually into the region’s economy. Now imagine doubling that impact, across more events, and sharing the benefits across the state. The stadium is more than bricks and turf. It’s a tool for hospitality growth, a magnet for new experiences, and a beacon for local business. We’ve called for strong local content requirements during construction and ongoing operations, because Tasmanian jobs and suppliers must come first. Importantly, we’ve also advocated for Launceston and the North West to retain (and even increase) their share of AFL and AFLW matches. Tasmania’s journey must be inclusive and united, not Hobart-centric. This is a chance to elevate the brand of Tasmania, to put our food, our drinks, and our warm hospitality on show to the nation and the world. We know some concerns remain – and they deserve discussion. But as an industry that employs over 25,000 Tasmanians and contributes nearly $750 million to the state economy, we believe the opportunity far outweighs the risk. The Macquarie Point Stadium is a once in a lifetime project. Let’s make sure we reap the benefits for future generations.
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CEO UPDATE
Staying the Course in Challenging Seasons
it’s more important than ever that we continue to push for policies that support Tasmanian hospitality businesses. Our members generate thousands of jobs, attract millions of visitors, and contribute billions to Tasmania’s economy – and they deserve a strong voice in the decisions that shape their future. No matter who forms government, we’ll be at the table to ensure hospitality remains a top priority – not just in budgets, but in vision. The 2025–26 State Budget, which did not pass before the snap election was called, retained full funding for all THA-supported programs – including our GCE program, HospoHealth, workforce development initiatives, and our expanding Women in Leadership and mental health offerings. These programs are critical to strengthening the sector, supporting our people, and enhancing the customer experience right across the state. We will once again be advocating strongly to both major parties – and politicians who support our industry – to continue investing in these to ensure we are equipped to provide the support needed. Yes, the cooler months bring challenges. But they also bring fresh opportunity. With the right support, strategic focus, and strong industry leadership, Tasmania’s hospitality sector is well placed to grow and thrive – whatever the season, and whatever the political weather.
As we approach the halfway mark of 2025, Tasmania’s hospitality industry continues to show signs of strength – but this isn’t the moment to take our foot off the pedal. Following our record-breaking March occupancy figures, April came in at a healthy 77.43 per cent (nearly five per cent higher than the corresponding month 12 months ago). However, this was also an 11.68 per cent dip from March – highlighting the start of the seasonal shift. This is a timely reminder that winter in Tasmania continues to challenge our businesses, particularly in our regional areas. That’s why the THA has strongly welcomed the Eat Local, Stay Local voucher scheme, which launched earlier this month. With 100,000 vouchers available for Tasmanian consumers, this initiative provides a real incentive for locals to dine out, take short stays, and explore their own backyard during the traditionally slower months. We know from past experiences that these kinds of initiatives get Tasmanians out and about – trying new restaurants, staying overnight, and supporting the venues that are the lifeblood of their communities.
Just as critical is the long-term investment in our industry. With another state election now called,
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AHA CEO UPDATE
Stephen Ferguson
six females in Qld alone). The Liberals hold only eight of 89 metro seats, and since the 2019 election the Liberals have lost 36 seats. Minor parties and independents have won a record 32.6% of the vote – more than the Coalition on only 32.7% and the ALP on 34.7%. The ALP got their votes where it mattered – across the board. The Nationals have held their seats. And I should point out Bendigo AHA Member Andrew Lethlean went very close to winning the seat of Bendigo for the Nationals. The Greens had a bad election - no doubt about that - and the Teals had a mixed bag. The Greens went from talking about holding the balance of power to losing their leader and most of their lower house seats. In Tasmania, the Liberals lost their two lower house seats, leaving the state with four ALP and one independent. In short, the ALP is able to govern in its own right, with a strong mandate, but is still susceptible to horse trading with the Greens or Coalition to pass legislation in the Senate.
Well, the 2025 election has come and gone and left us with a result very few political pundits – if any – were expecting. The ALP has a whopping 94 seats in the 150-seat parliament, with the Coalition reduced to just 43 seats. It’s important to note that in the Senate, the ALP only requires the votes of the Greens to pass legislation – it’s a much more progressive chamber for the ALP to do business than it was. I remember before the election, all the AHA Branch Presidents pitched in for a ‘winner take all’ bet on how many seats the ALP would win at the election. Those tips ranged from 74 seats with Peter Barclay the President of AHA ACT being the winner on 79 seats – still way off. So much for the supposed insider knowledge from those in the ‘political bubble.’ Although, I have to point out one industry insider I know with her finger on the pulse tipped 83 seats and backed Albo at $15.00 to form majority government. A new set of golf clubs now sits inside her garage. For the rest of us – and I include politicians themselves – the result is a seismic shock. The PM now heads the largest ALP caucus since Federation. The Coalition has been criticised for its lack of a policy platform and campaign. Some stark facts and realities lie ahead for the Liberals. The first being this is the largest Labor/Liberal differential ever. The second being the “woman problem”. The third being the growing city/county divide.
The AHA watch list includes:
• General IR reform - but I think most of this has been passed (or I hope) • Portability of long service leave • Gaming and liquor issues • Penalty rates • Debit card surcharges • Gambling The current state of the Coalition is not good for us or the broader community long-term. The old adage is “to have good government you need a good opposition.” There is little prospect of the decimated Opposition being able to hold the government to account on
In the House of Representatives, the Coalition has 35 males and nine females (in contrast the ALP elected
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flawed legislation. The Liberals should have done better and they need to work out why they failed. Having said that, of all the business groups in Australia, the AHA is probably best placed to engage with the second term Albanese government. We have shown ourselves to work productively in the ALP preferred “tripartite” style. The AHA speaks up when we need to. We prefer raising issues face to face rather than continually taking pot shots like many other business groups, seemingly just to get their name in the paper. One of the critical ways in which business groups can ensure Parliament makes sensible laws is by ensuring Members of Parliament understand their business. The AHA is lucky that parliamentarians have some idea about pubs and accommodation hotels, and that has taken a lot of hard work by a lot of people over a long period. It’s important we should never miss the opportunity to let them know the issues impacting our
business – like the reason your pub restaurant is closed on a Monday or a Tuesday evening.
With a shortage of kitchen staff for example, it never hurts to walk a politician though the hotel kitchen and let him or her see the issues first hand. We are very lucky though that the leaders of the three main parties have worked well with the AHA in the past. They all have plenty of pubs in each of their electorates. Each of them is a public supporter of pubs and the social and economic benefits they provide. Grayndler has 43 pubs (PM Albanese - ALP), Farrer 81 pubs (Sussan Ley - Liberal), and Maranoa 115 pubs (David Littleproud - Nats). One thing I do know is that as politicians come and go, the 65% of pubs that are family-owned stay - as they have for generations.
And that’s a story we shouldn’t be afraid to tell no matter what the election result.
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Bringing Japanese Flair to Geeveston INDUSTRY FEATURE
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Tasmanian Hospitality Review June/July Edition
THANA AND KAZUMASA YAZAWA
Tucked away in the tranquil township of Geeveston, just 45 minutes south of Hobart, lies one of Tasmania’s best-kept secrets – a luxurious, deeply personal dining experience created by a chef who once plated for dignitaries in Dubai, high-rollers in Shanghai, and five-star guests in Singapore I f you didn’t look closely on the side of the road for the sign highlighting Cambridge House as you drive through Geeveston, there is every chance you would almost miss it. A beautifully restored Victorian homestead built in 1870 by the town’s founder John Geeves, this heritage-listed building was previously transformed into a boutique bed and breakfast. Then during the height of Covid, Chef Kazumasa Yazawa – who has worked in Michelin-starred restaurants across Japan, Singapore, and Australia – and his wife Thana were looking for an escape from Jakarta. The couple bought the property unsighted, and moved their life and young daughter to Tasmania. But despite Kazumasa’s background in some of the best restaurants around the world, don’t expect fanfare or a red carpet. At Cambridge House, the pair have traded the bright lights for candlelight, and it’s all the better for it.
Gold Coast and started working in Sydney for around five years,” says Chef Kazumasa. “Then I moved to Singapore and stayed in South Asia for around 15 years, the last place was in a Kempinski hotel (a luxury hotel company known for its five-star hotels and resorts across Europe, Asia, and the Middle East), I was a corporate chef there. During Covid, I had my longest break from the industry, and my daughter was three years old. It was then I realised how much I was missing time with my family. “That was the kind of wake-up call, trying to look at the different path. Prior to [making the decision to move to Tasmania] there was a consideration of going to France, because having a French cookery background, I wanted to make it happen. I had that as an opportunity, but then again, I was nearly 38, young kid, I couldn’t see myself living in a city again. Then we looked at this property here. We didn’t know anybody, it was actually a complete fresh start.” Thana echoes this shift. From Jakarta, where the pandemic was unforgiving and claustrophobic, they looked to Australia for a place where their daughter could grow up not in shopping centres or sky towers, but among real grass and open skies. While Tasmania was not completely foreign to the couple – they had
“I started [his cooking journey] in Australia on the
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visited on a holiday nearly a decade ago – Thana laughs that she couldn’t pick out Geeveston on a map and the furthest south they ventured was Willie Smith’s Apple Shed. “Like a typical tourist, we went to Launceston, drove along east coast… we only had two weeks that we got to know Tasmania, but it gave us very precious memories. It just gave us the feeling that this is the best place to raise kids and to grow a family,” she says. “In the middle of Covid we were in Jakarta, and it was such a hard pandemic. We needed to make our decision where to move next. My daughter grew up in the Covid times, and she hadn’t touched any fresh grasses, hadn’t seen a park because she had been isolated for two years. So, for me... if the whole world was going to end up with Covid and we all die, I just wanted to let her experience something she had been missing and was stolen from her.” With little idea about Geeveston, Kazumasa and Thana certainly didn’t have the small town as their planned destination. In fact, it found them more than they found it.
towns. But then this property, when we first travelled to Tasmania nine years ago, it came up then on realestate. com.au. Throughout our journey as we hunted... this one always came back into the list whenever we tried Google, so it really was kind of a calling. This place used to be run as a B&B and we didn’t know yet how we were going to take care of it, but Chef said he wanted to cook the way he wants to cook, he didn’t want to cook any more for any kind of marketing trend or anything. He didn’t believe me that we got the property, until I told him that he had to transfer the funds. It was quite crazy.” “What we try and do in here... is more about giving a new perspective of Japanese technique.” - Thana Kazumasa The allure of Geeveston for Kazumasa was an ability to connect – properly – with local farmers and producers in the vicinity. It is more than just grabbing what he needs for the kitchen, he wants to get to know the person on the other side of the transaction. And the reason? He can then pass that knowledge and experience on to his customers when they sit down in
“All the properties here looked great even in different
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the intimate dining room at the property.
you never really get satisfaction. But here, every single guest just enjoys and makes a memory of their own, for the experience of being here. They stay with us and say thank you, we have made a memory for them and that is what is more rewarding than cooking for famous people, they just really don’t get it.
A standout feature of Cambridge House is the exclusive dining experience, SHIO. Drawing from his extensive experience in the Michelin-starred restaurants, Chef Kazumasa offers a 12-14 course omakase menu that showcases the finest Tasmanian produce prepared with Japanese precision. The dining experience accommodates just one or two tables – parties of up to 10 guests can book well in advance – meticulously curated with the kind of detail you’d expect from a chef who once trained in classical French cuisine but now harvests cherry plums from a century-old tree just outside the kitchen window. “When I looked at the location of Geeveston, you get the cleanest water, and it’s such soft water; you can drink the rain water from the sky. There are not many places left like that,” he says. “The soil generally in Tassie, it is known for its excellency. “As a chef, when you’re in a city at a big restaurant, you always serve guests, but sometimes they’re always have many things going on. They might be there to talk about business for example, they pay high prices in this meeting, sometimes the last thing they care about is what they’re eating, isn’t it? So those environments,
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“I think that’s the ultimate for experience. A lot of guests appreciate that. I believe we have [created an environment] almost like a second home and many guests have wanted to come back here.” That return business is a key feature for Kazumasa and Thana. Connections from an earlier life have led to many overseas visits from friends and acquaintances, and the couple go out of their way to make sure the long-haul flights are worth coming back for. “We could have been anywhere in the cities, but we chose to be here, we wanted also to have something meaningful for us. It’s not running after the figures or the numbers, any more, not about how much business you can do,” Thana says. “People might be thinking we are kind of a hotel and restaurant, which we are not really positioning ourselves that way. It is hard to actually fall into a main theme, accommodation or restaurant, because then expectations and then the service part will be very different. What we are doing here is more private, you can exclusively come and stay. I know that it sounds very unusual.” That understatement is part of their charm. They’re not chasing tourists or trending on Instagram. Guests come because they’ve heard whispers. Because they’re looking for something real. This lends itself into the carefully curated menu as well, which, while undeniably Japanese, is shaped by the landscape. “We don’t position ourselves as a Japanese restaurant, because a lot our guests are coming from Singapore, from Malaysia, from Southeast Asia, following chef,” says Thana. “Obviously it’s much cheaper and there are more direct flights from Singapore to Japan, so it is more about providing an experience for people. We’re not trying to serve anything you can find alternatively, equally good or even better in Japan, it doesn’t make sense. A flight to Japan is much cheaper. “What we try to do in here, I think, is more about giving a new perspective of Japanese technique that could be highlighting what is based on the land and the sea
here. It’s more a Japanese technique, but it’s a new perspective, a new experience.
“If guests are coming this far, often they will spend many hours in and around the house, rather than using it as a base and going off on excursions. We serve afternoon tea; we have many chances to be with them whenever they ask. The dining alone is 4-5 hours, and then most of the courses will be executed over the woodfire in front of you. The longest we have stayed with our guests is until 4am in the morning. That is a lot of hours to bond. You cannot spend that much time if you want to start following the numbers. We spend our time to get to know them as well, because that is part of what we think is meaningful.” In an age where some are chasing the latest overexposed dining trends or social media-fuelled hype, Cambridge House stands apart. Not because it’s hidden, but because it chooses to stay that way.
There’s a Japanese word, Shibui – a quiet, understated elegance that doesn’t need to shout to be beautiful.
That’s Cambridge House. A place where the food is slow, the memories linger, and the chef might just sit down with you after dessert – if the plum wine or house made sake is ready.
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Tasmanian Hospitality Review June/July Edition
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Tasmanian Hospitality Review June/July Edition GET THE FACTS
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EDITORIAL
Minister for Hospitality and Small Business Jane Howlett
Consistent investment and support is reaping rewards It would be easy to fall into hibernation habits at this time of year, with the sun now setting so early in the evening and the cool chill having arrived. Traditionally, that’s what we did in Tasmania. This time of year was the off-season, the quiet time of year, no one going out and visitors giving us a wide berth. And while it’s fair to say that summer is the peak time of year for getting out and about to our hospitality ven- ues, Tasmania’s reputation for fun in the cooler months is growing. There is plenty of reason to be optimistic about mov- ing forward and an enormous amount of work has gone into promoting the State as a unique destination from June through to August. While occupancy num- bers have dropped off from the record highs experi- enced during the summer and into autumn, they have remained better than they were for this time last year. Dark Mofo returned in all its glory this month, with ho- tels booked out and events sold out, as the program attracted plenty of attention. Speaking of highs, I was ecstatic to hear about the re- cord-breaking occupancy figures from February and March this year. We’ve worked hard through strong and consistent support of our visitor economy to en- courage people to come and see what we have to offer and to support programs like the Business Events At- traction Fund. The Tasmanian Government has continually engaged with the hospitality and small business sector to help these businesses to grow, invest and create jobs be- cause we know that it is important. Recently we launched our Eat Local, Stay Local vouch- ers, encouraging Tasmanians to back in business during the quieter months. We want them to come and spend money in your venues, where you buy from local suppliers and employ local people who in turn spend their hard-earned money in the local area. This initia- tive will give local businesses a confidence boost over
the coming months and I am looking forward to seeing people out and about, enjoying a meal at their local pub or restaurant, having an adventure or discovering something new. The Eat Local, Stay Local initiative is part of our Tour- ism and Hospitality Support package, which supports industry and boosts visitation around the State. We are also working to attract new domestic flights to and from Tasmania, through the Aviation Attrac- tion Fund. As well as helping to secure new domestic flights, the $5 million fund will enhance the potential for new international routes or extend existing season- al services. Most importantly, the fund will support the business cases to increase overall air capacity to Tasmania, which means more opportunities for Tasmanian busi- nesses and a boost to our local economy. Our Tasmanian airports are working closely with the airlines, and the Government to ensure we can make the biggest gains from this investment. I recently un- dertook a trade mission to Malaysia on behalf of the Premier to promote Tasmania’s capabilities and our brand. I was pleased to strengthen Tasmania’s rela- tionship with officials from Selangor, the single largest economic centre in Malaysia. Tasmania’s brand is attractive to travellers from the re- gion and I am sure that we will continue to see the ben- efits of missions such as these which stimulate much interest in our beautiful State. An average of 14,000 people fly into Hobart and Launceston airports daily, and even though there are cost-of-living pressures the State is seen as an ideal destination. In the 2024 financial year, Tasmania welcomed around 256,000 international visitors, who each make a sig- nificant contribution to our economy. For every dollar a visitor spends when they are here, another 83 cents is generated in our economy, stimulating jobs and fur- ther investment. Our Government is a keen supporter of our tourism and hospitality sector and is building a better Tasma- nia: now, and for the future, by investing in the industry.
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EDITORIAL
Labor Leader Dean Winter
It’s time for a fresh start for Tasmania.
Policies to create safe, secure and well-paid jobs and to get Tasmania building again.
I have been clear that under my leadership, Tasmanian Labor stands for safe, secure, well-paid jobs - a fundamental non-negotiable. It’s why I’m backing a stadium, for the thousands of jobs it will create across the state and the enormous opportunities it will bring for hospitality and tourism. It’s why I’ve stood up for our university and their plans to deliver 21st-century education to Tasmanians, which will bring vibrancy and numbers into the city. It’s why I’ve backed Tasmanian business with plans to cut red tape, boost the night time economy, and run more day sailings on the Spirits. It’s why I’ve also said we’d invest in a new conference centre in Launceston that will boost the northern economy. Labor is focused on giving Tasmania a fresh start, and I’m looking forward to outlining our comprehensive policy plan for the state.
Our aim is to make Tasmania the best place in the nation to do business.
I believe a government with new ideas, that’s willing to think creatively about our problems, can be aggressive with the economy while being responsible with the budget.
So we can ensure we have the capacity to invest in things that make a real difference.
Under my leadership, the Labor Party has changed. Our team is ready to step up and we have the strength to do what needs to be done. I know our state can once again make the most of our potential and offer people and businesses alike the confidence they need.
It’s time for a fresh start for Tasmania, and only Labor will deliver it.
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Tasmanian Hospitality Review June/July Edition 20 Upskilling Tasmanian Hospitality INDUSTRY FEATURE
How Hospitality Distilled Is Upskilling Tasmania’s Hospitality Industry.
A quiet revolution is brewing in the heart of Hobart – not in a cocktail shaker, a wine barrel or under a chef’s cloche, but in the minds and hands of some of Tasmania’s next generation of hospitality professionals. Hospitality Distilled is the education arm of Tiny Island Hospitality, the team behind acclaimed local venues like Rude Boy and Punch & Ladle. It’s the brainchild of industry veterans Campbell Nicol, Jack Turner, Khayla Massie and Rohan Massie, who between them boast over 50 years of hospitality know-how. But for all their expertise, they are embarking on another mission, to fill a long-standing gap in industry education and in doing so, elevate the experience for customers across the state. “One of the things that we firmly believe is that you can’t whinge about a problem and not try and fix it,” says Massie, who is one of the state’s most well-regarded mixologists, having featured in numerous World Class Australia bartending finals over the years. “With hospitality, everybody since Covid has been talking about the exodus within the industry, particularly of experienced hospitality members. It’s been taking its time to refill those positions, both with people who want to have a base level of knowledge, as well as those wanting more expertise in wine and spirits.” Rather than sit on the sidelines, the Hospitality Distilled team has stepped in. They offer a range of training options to help address these gaps – everything from basic front-of-house operations like pouring wine and changing a keg, to advanced cocktail workshops and internationally recognised certification through the WSET (Wine & Spirit Education Trust) program. “We’ll do cocktails for home that enthusiasts and people who have a basic level of kit at home can do, but we also want to utilise, I guess, our experience on the cutting-edge techniques that are used in cocktail bars around Australia,” Massie says. “That’s getting into some of those really on trend techniques, whether that be stuff like cryo distillation, whether that be a rotary evaporator, whether it be clarification, utilisation of those techniques. “I think it’s something that not a lot of Tasmanian bartenders actually get to use and get experience with. So, we’ll run them through that, as well as how to put together a cocktail and how flavours work and how to build those flavours in a cocktail.
levels one, two and three and range from basic courses – what is a spirit or a wine, what are the differences between the grape varietals, or the spirit types, how they made – through to what’s probably most important about WSET, how to taste them. It gives you a what WSET calls a systematic approach to tasting, whereby you can judge a wine or a spirit based on a certain number of characteristics and using a lexicon of words that if everybody uses similar words, then when you say what a wine tastes like, the other person knows exactly what you’re tasting.” For the Hospitality Distilled crew, these training modules were born to try and help address a void in the education pathway. The newly rebranded School of
“Then there is one of the biggest aspects of Hospitality Distilled, the WSET programs. These come in
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Visitor Economy (formerly TasTAFE) and Tasmanian Hospitality & Tourism Academy have vital roles in equipping the up and coming future stars with the basics, but it was a gap in arming them with the tools for the next step which saw a vision come to reality. And for Massie, it is firsthand experience as a fresh- faced employee in the sector more than two decades ago which drives his passion about giving back. “For people coming into this industry, it’s really important to get to know those basics,” he says. “But it’s also about offering a pathway to specialise, to master an area of the craft. This isn’t just about us, it’s about each of the educational institutions coming together to offer something that everybody can be a part of. “If you haven’t got time to do a Cert three at TAFE and go through months and months of training and you want to focus on just wine, or just spirits, then we’re there for you. It is really important that those base levels of trainings are offered, and I think the Tasmanian Government, THA and organisations like
that advocate for that really well, in that we’re good at recruiting people to the industry and providing that base level of education. “If you haven’t got time to do a Cert three at TAFE and go through months of training and want to focus on just wine, or just spirits, then we’re there for you . ” - R ohan Massie “But then where do we go? Unless you have an amazing head sommelier like ‘Fish’ from Peppina or someone like that, that you can learn off every day, where do you go from there? Whether it’s a lack of promotion or whether it’s just a lack of those things existing, I don’t feel that’s been there before. When I came up with my passion, which is cocktails, there wasn’t really a mentor in Tassie. We didn’t really have a cocktail bar as such. There were a lot of bars that did cocktails, but maybe the IXL Long Bar was one of the few that was a specific cocktail bar. “Now we’re seeing the progression of cocktails and stuff in the punter’s mind. Cocktail bartenders are coming through and I think it’s really important that those people have those mentors, or have the opportunity to be educated in those sorts of things if they want to find out extra information, rather than just going to the internet or reading magazines. I spent a lot of time trialling and erroring in things. But if we can give people a framework to learn those lessons in, I think we end up as stronger bartenders individually, but Hobart as a whole ends up offering a far better product.” While the nature of hospitality has changed, with a growing focus on quality and curation, Massie believes investing in staff education can bring both back together. And in a landscape where job ads often ask for a certain level of experience, Rohan sees another value in what Hospitality Distilled provides: accessibility. “Sometimes it’s that chicken and the egg thing – how do I get experience if no one gives me a chance? So, the more tools you have in your repertoire, the better chance you obviously have. I think from the time I got into hospitality in Hobart, things have really levelled up in terms of the offering. What we’re offering as an industry is a whole lot better. The food, the drinks, the cocktails, we’re punching way above our weight. But if we can raise the bar in service as well, that’s when we truly shine.
“After all, we want to leave something better than when we found it, right?”
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Tasmanian Hospitality Review June/July Edition
23 Tasmanian Hospitality Review June/July Edition
Membership Update
As we head into the second half of the year, May and June have proven to be energetic months for the THA membership team. With colder weather setting in, we’ve remained committed to being on the ground, supporting our members across all regions of Tasmania. We know the industry will face challenges and uncertainty due to the lack of tourists, particularly regionally, in the next few months and we are doing everything we can to assist our members, and welcome any input from you.
Hon. Jane Howlett. It was great for members to talk about the challenges that our industry has, especially in regional areas. We visited Perth, Longford, Westbury, Mole Creek and Sheffield, with members from Pubs to cafes and distilleries all getting an opportunity to not only show what industry does but introduce the Minister to the staff that are the backbone of our industry. We thank all members that we visited for letting us interrupt your busy day and thank Minister Howlett for taking the time out of her busy schedule to listen to industry. We look forward to more of these visits with the minister soon.
Venue Visits and Member Engagement
Across June and July, our team will visit all our member venues throughout the state. These face-to-face visits continue to be the cornerstone of our member engagement, offering us the opportunity to: • Check in on current challenges and opportunities • Provide updates on THA services, events, and advocacy work • Offer tailored support on employment relations, compliance, and training • Assist with liquor and gaming guidance, council liaison, and more Our members have shared consistent feedback about staffing shortages, cost pressures, and navigating regulatory changes. We’ve responded by providing practical support, connecting members with trusted partners, and highlighting new resources available through THA
Awards Season in Full Swing
One of the key highlights this period has been the strong interest and participation in the 2025 THA Awards for Excellence. Many of our conversations with venues have included guidance around nomination submissions, criteria, and the opportunity this presents to recognise outstanding team efforts. We’ve seen a fantastic response from new and long- standing members, and we’re excited to see Tasmania’s best and brightest recognised later this year.
Member Growth
We’re proud to welcome new venues to the THA family during May and June. These new members range from boutique cafes and family-owned pubs to luxury accommodation providers—all seeking the kind of advocacy, support, and networking THA delivers.
Minister Howlett Visits
Speaking of visits, it was great to spend three days at the end of April with our Minister for Hospitality the
We’ve focused on ensuring each new member receives
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Tasmanian Hospitality Review June/July Edition
Membership Update
Looking Ahead
a clear induction, understands their entitlements, and feels connected to the broader hospitality community across the state.
July, August and September will bring further member visits, targeted regional forums, accommodation dinner (Hobart) and preparation for our Awards Night. We encourage all members to reach out to us with feedback, questions, or to schedule a one-on- one visit. Your input helps shape our priorities and ensure THA continues to represent the real needs of Tasmanian hospitality
WELCOME NEW THA MEMBERS
Harvest and Light - Geeveston King Island Larder - Currie Geographe - Coles Bay
Food and Brew Bicheno - Bicheno Nomy Bar & Kitchen - Launceston The Barrel Collective - Launceston Ocean Dunes Golf Course - King Island Aquila Eco Retreat - Richmond NTJSA - Mowbray Heights Lindisfarne Junior FC - Lindisfarne
Membership Enquiries? Nick Roney (north) E: nick@tha.asn.au Ph: 0439 119 343 Jordan Lewtas (south) E: jordan@tha.asn.au Ph: 0437 129 669
25 Tasmanian Hospitality Review June/July Edition
UNDER NEW MANAGEMENT
At Tasmanian Catering Solutions we are your trusted preventative maintenance partner and catering solutions supplier, representing and servicing a range of brands and operating right across Tasmania. We’re available Statewide, 7 days a week. Reach out to book your free, no obligation site visit today. 03 6234 8300 CATERINGSOLUTIONS.COM.AU 53 FEDERAL STREET NORTH HOBART, TAS 7000
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Tasmanian Hospitality Review June/July Edition
Workforce Development
Tackling the skills shortage, one expo at a time
university students, attending the UTAS TUSA Student Futures Expo to connect with those already studying but seeking flexible employment in hospitality right now. These students represent an important segment of our workforce – reliable, capable, and keen to work around their study commitments. With the right encouragement and workplace support, many could become long-term contributors to the industry.
With workforce shortages continuing to affect venues across Tasmania, THA is committed to delivering long-term, industry-led solutions that inspire the next generation to consider hospitality as a career – not just a casual job. This year alone, we have participated in 10 Careers Expos across the North, South, and Northwest, engaging directly with over 5000 students and job seekers. These expos are a vital part of our strategy to connect with young Tasmanians early, raising awareness about the broad and exciting career pathways hospitality can offer. The timing of many of these events aligned with National Careers Week– a nationwide campaign designed to celebrate career development and promote the value of career exploration. This provided the perfect platform to highlight hospitality’s versatility, accessibility, and the role it plays in local communities and economies.
The feedback from schools, students, and jobseekers has been overwhelmingly positive, with strong engagement and genuine interest in what the industry has to offer. Educators have praised the interactive approach and the industry’s presence at these expos, noting that it helps shift perceptions and broaden young people’s understanding of where a hospitality job can lead. For operators, these expos represent a key opportunity to address the skills shortage at its source. By planting the seed early, and supporting pathways into the industry, we can help shape a future workforce that is local, loyal, and ready to grow with your business. If your venue is interested in getting involved – whether it’s through hosting work experience, engaging with VR training initiatives, or supporting future expos – reach out!
THA’s booths were anything but ordinary. Students and jobseekers were able to participate in hands- on activities including mocktail making, using VR headsets to try bartending, and crafting coffees on commercial espresso machines. The goal is simple – make hospitality real, relatable, and exciting. “It’s so important to have the hospitality industry at these events – not only showcasing first-time jobs for our young people, but showing the amazing career journey they can go on,” says Hobart College Hospitality Teacher Dan Conway.
Together, we can build a stronger, smarter and more capable hospitality workforce for Tasmania.
Workforce Development Enquiries? Contact Jack Milbourne E: jack@tha.asn.au Ph: 0439 763 977
We also expanded our focus this year to include
27 Tasmanian Hospitality Review June/July Edition
Great Customer Experience Program
Delivering Excellence: GCE Supports Callington Mill Distillery’s Expansion to Hobart
they needed to engage visitors and reflect the prestige of our brand.”
The newly opened Callington Mill Distillery at MACq 01 on Hobart’s iconic waterfront is ready for Dark Mofo crowds to hit Hobart’s waterfront. Manager Rizk Mawass wants Callington’s Hobart venue to be known for “not just its world-class spirits, but also for an amazing customer experience” and Rizk appreciates the support of the GCE Program in helping his new team prepare. Ahead of the venue’s launch, GCE Manager Dave Noonan worked closely with the front-of-house and kitchen teams together to deliver a Venue Awareness (VA) session, ensuring the renowned Oatlands experience was seamlessly extended to the new location. The session focused on preparing staff to deliver premium service, build strong product knowledge, and share the rich story of Callington Mill with confidence and authenticity. Events Coordinator Sammy Jones described the new experience: “The Callington Mill Hobart Cellar Door & Restaurant brings the full range of our internationally awarded single malt whiskies and premium gins to the heart of the city. This intimate venue offers an immersive whisky and gin experience, complemented by a culinary whisky experience, featuring a menu that celebrates the finest local produce.”
This work is part of a wider GCE initiative currently engaging with leading Tasmanian distilleries and venues such as Lark Distillery, The Still Whisky Bar and Lark Cellar Door, with a focus on supporting their already amazing customer experiences. The program is also moving toward a closer partnership with the Tasmanian Whisky & Spirits Association, aiming to be available to all operators who have helped make Tasmania a globally recognised destination for exceptional spirits and unforgettable experiences.
North West: Blue Hills Honey Shines
Blue Hills Honey, a family-owned Tasmanian treasure with over 65 years of history, has successfully completed the Great Customer Experience program – an achievement that highlights their commitment to excellence, storytelling, and genuine customer connection. Nestled in the untouched wilderness of Tasmania’s north-west coast, Blue Hills Honey is world-renowned for its Leatherwood Honey, which is harvested directly from the pristine forests and farmland and delivered fresh to customers. The company, led by generations of the Charles family, continues a legacy of sustainable beekeeping and exceptional product quality.
Following the success of the VA session at the MACq 01 cellar door, Dave will soon begin working with the Callington Mill team in Oatlands, supporting them with business health checks and staff readiness programs as part of a broader effort to unify service excellence across all Callington venues. “The aim was to ensure that guests walking into our Hobart venue get the same elevated experience we’re known for in Oatlands,” said venue manager Rizk Mawass. “Working with Dave gave our team the tools
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Tasmanian Hospitality Review June/July Edition
Great Customer Experience Program
During the GCE session, the Blue Hills Honey team proved to be as warm and welcoming as their golden product. Their enthusiastic participation, willingness to learn, and heartfelt stories made a lasting impression on Gena and other participants. From the hive to the plate - especially in their on-site café - every touchpoint reflects their dedication to excellence. Visitors can enjoy delightful dishes made with local produce and learn about the unique flora and fauna that make Tasmanian honey so special.
your taste buds straight to the streets of Bangkok. Whether you’re in the mood for a juicy, gourmet burger or a flavourful, spice-infused Thai meal, Easy Tiger’s talented chefs ensure every dish reflects a passion for quality and taste. Complementing food offerings is the Thirsty Tiger Brewery, where exceptional craft beers are born. The brews are crafted with creativity and precision, offering a selection of unique flavours that cater to both locals and travellers searching for a distinct Tasmanian beer experience. Each pint poured embodies a commitment to brewing excellence. Beyond food and drink, the heart of Easy Tiger lies in its fantastic staff. They are more than service providers; they are creators of the vibrant, welcoming atmosphere that our patrons love. From the chefs innovating in the kitchen to the bartenders serving with a smile, the team plays an integral role in making every visit memorable. Below is a testimonial from the Easy Tiger team on their involvement with the GCE program . “At Easy Tiger, we’ve had the pleasure of working closely with the THA through their GCE support program, which includes Business Health Checks and Venue Awareness Sessions. These tailored sessions have been extremely valuable for our team. The Business Health Checks offered a clear external view of our operations, helping us identify improvements in service, workflow, and communication. The Venue Awareness Sessions stood out – they deepened our team’s understanding of the guest experience and how every role shapes the overall atmosphere.
Cross-promotion and exceptional service are key ingredients in Blue Hills Honey’s business, which the team discussed during their session. The program has helped them further refine how they tell their story, greet guests, and share their passion for Tasmanian honey with the world. Blue Hills Honey isn’t just selling honey, they’re offering a taste of Tasmania’s wilderness and a heartfelt family story that continues to inspire.
North and North East
Over the past few months, we have been actively reaching out and engaging with numerous Tourism and Hospitality businesses in the North and Northeast of the State. The THA’s GCE support program continues to be highly sort after and is held with great esteem within the industry. One venue we have worked closely with since they opened in 2023 is Easy Tiger in St Helens. Easy Tiger is not just about great entertainment; it thrives on offering an extraordinary culinary and beverage experience, courtesy of two amazing kitchens and the in-house Thirsty Tiger Brewery. The kitchens are renowned for whipping up some of the best burgers in town, alongside authentic Thai dishes that transport
DAVE NOONAN WITH EASY TIGER’S JASON UNWIN & YVETTE RANCE
Daz has consistently brought practical insights, positive energy, and an authentic understanding of our industry. What started as professional guidance
29 Tasmanian Hospitality Review June/July Edition
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