HOSPITALITY REVIEW TASMANIAN October/November 2023
Celebrating all the winners from this year’s awards
Also Inside:
Effervescence
Flinders Island Tour
Spring in the Vines
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INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: Interstate Hotel Flinders Island 8-11 Minister Update 13 Opposition Leader 15 FEATURE: Awards for Excellence 2023 16-31 Membership Update 32-33 Workforce Development 36-37 FEATURE: Spring in the Vines 38-39 Employment Relations Update 40-41 FEATURE: THA Flinders Island Tour 43-45 Clubs Tasmania 46-47 HospoHealth 48-49 Business Events Tasmania 50 FEATURE: Effervescence 51 Tourism Tasmania 53 FEATURE: Australian Top Tourism Town 54-55 Hospitality Dr 60 Liquor & Gaming 61 Corporate Glossary 62-63
THA Flinders Island Tour
Cover Photo: The team from Frankie J’s. Picture: Richard Jupe
Effervescence
TASMANIAN HOSPITALITY REVIEW BY
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PRESIDENT UPDATE
Well, the weather was far from kind, but even the light showers could not put a dampener on this year’s Awards for Excellence. The vision of Steve and myself to move to a new location and tweak the format was brave and was always going to have its challenges. While we still have some things to improve the overwhelming response has been extremely positive, and I think it’s fair to say the new event format was a huge success and I congratulate Steve and his team for all the work they put in to make the day enjoyable for all of us. To have more than 700 hospitality representatives at the Royal Tasmanian Botanical Gardens, despite the overhead conditions, is absolute justification for the move and I have absolutely no doubt it will continue to grow in the coming years. Our awards are a celebration of each and every person in our industry, and we want as many people as possible to be able to attend. Wrest Point has been a great host venue for a long time, and I thank the team at Federal Group for all they have done for us on the awards night in the past. But with capacity limits at Wrest Point, the ability for operators to bring more of their staff meant a new space was needed. After all it’s our staff that are the day-to-day champions of
our industry, hospitality is the heart that keeps the Tasmanian economy pumping.
Our awards are not only about recognising the achievements of the past 12 months; they also provide the opportunity to mingle and network with others from right around the state, making new connections and sharing new ideas. I extend my congratulations to all the category winners, it was fantastic to see a host of our newer establishments receiving recognition, as well as those entrenched businesses who continue to excel and raise the bar year on year. Congratulations also to Andrew Smith for receiving the Premier’s Award for Contribution to the Community. Andrew has been a driving force behind the growth of the Willie Smiths brand and has been an integral part of the Huon community for many years. I wish all our winners good luck at the AHA National Awards for Excellence on November 27 at Adelaide Oval. Tasmania has absolutely become a hospitality force on the national stage, and our venues and businesses will look to add to the success from last year which saw multiple national titles.
CEO UPDATE
As we continue to rebound from the impacts of Covid-19 and lay the platform for a strong and sustainable future for Tasmanian hospitality, tapping into the insights and knowledge of other major bodies will be vitally important. The THA has enjoyed a long-standing relationship and memorandum of understanding with Hospitality New Zealand, and in more recent years has developed strong relationships with the Fiji Hotel and Tourism Association (FHTA) and the Pacific Tourism Organisation (SPTO). In conjunction with these organisations, we have developed a joint initiative to host a Pacific Hospitality Forum (PHF) in early 2024. The purpose of the PHF is to provide an opportunity for hospitality associations and agencies around the Pacific region to meet and share their experiences, ideas and challenges, and to provide an opportunity for dialogue and collaboration, as we all look to rebuild our hospitality industries. The idea for the Pacific Hospitality Forum grew, in part, out of the work the THA has been doing over many years to support the development of a hospitality/ catering training school, a Rotary project that has been developed to support a disadvantaged region on Fiji’s west coast. These graduates are now being sought after by the hospitality industry on Fiji’s west coast and island resorts. This work has proved invaluable, not only in providing young people in the region with future employment and career opportunities but has also been of value in supporting the local hospitality industry, which is currently facing the same acute hospitality skills shortages as Tasmania. The inaugural PHF will be held in Auckland, New Zealand on April 8 and 9 next year, with representatives invited from hospitality associations and government agencies across the Pacific, as well as development partners fostering private sector development in the hospitality sector. Discussion points will likely include skills and training, workforce development, mental health and well-being, women in leadership, customer service and industry development. This will be a great
opportunity to strengthen ties with countries in our region and will hopefully be the first of many forums to be held across the Pacific in future years. Further to this, myself and president Ben Carpenter are headed to Portugal for the HTNG Conference and Hotec EMEA event at the end of October. The HTNG (Hotel Technology Next Generation) European Conference is the region’s premier hospitality technology event, bringing together hundreds of local and global IT professionals for networking and education. As part of this, the big picture opportunity is a Hotel Association Dialogue, featuring the American Hotel and Lodging Association, UK Hospitality and other European associations. This is a fantastic chance for us to sit down with some of the biggest associations in the world, discuss and share our ideas, areas of concern and public policy priorities while also establish networks we can hopefully tap into in the future. Finally, congratulations to all the winners from our Awards for Excellence, it was a fantastic turnout at the Royal Tasmanian Botanical Gardens despite the weather curveballs we were thrown. The change in format was not taken lightly but from all the feedback I have received it was a resounding success, and will only grow bigger and better in the years ahead now we have a blueprint of how the gala event will run!
7 Tasmanian Hospitality Review October/November Edition
THE INTERSTATE HOTEL RECENTLY CELEBRATED 80 YEARS OF OWNERSHIP IN THE AITKEN FAMILY
INTERSTATE HOTEL INDUSTRY FEATURE
In the heart of Flinders Island, a remote and picturesque part of Tasmania, stands the Interstate Hotel, a beacon of hospitality that has been a cherished landmark since 1911. The history behind this iconic establishment is intrinsically linked with one family, who have been the custodians of the hotel since before World War II – a legacy which has now crept into its fourth generation . F or more than a century, the Interstate Hotel on Flinders Island has been the epicentre for both the local community and the stream of visitors who make the journey to the largest island off Tasmania’s northeast. And for the majority of its existence, the popular watering hole has been in the hands of the Aitken family, who recently celebrated 80 years of ownership. The population of the island might only hover around 1000, but when a milestone arrives the townsfolk know how to party. And the 80th anniversary of the Aitken family’s involvement with the Interstate in early October was as good as cause for a celebration as any. The Interstate has always been more than just a place to eat and sleep, it has been a cornerstone of the local community for generations.
“We had a big party over the weekend which was great, we had one 30 years ago for the 50th, that was huge, a big street party,” laughs Claus Wilkens, whose partner Colleen, a third generation Aitken, now owns the property with her two brothers. “The pub has always been the centre of everything, the whole island has sort of revolved around the pub over the years, even before the Aitkens took it over. It was built in 1911, so it was more or less the only building standing. The bloke who actually built it, he got 1000 acres of land, and he built the pub and the town sort of built around the pub. “We’ve also got a cafe which has only been there for three, four years, breakfasts start there and everything else rolls through the day, so it’s sort of a main meeting hub for locals. “A lot of people come off the plane of the morning and head straight for a coffee or breakfast, whether it’s politicians or government workers, we have a lot of Tas Water, Tas Ports and Hydro people come and plus there’s a lot of building happening as well. Colleen does a lot of the cooking and would be doing anywhere from 40 to 80 meals a night, probably 30-40 lunches,
9 Tasmanian Hospitality Review October/November Edition
the cafe runs through from 7:30am right through to 12 as well. Despite the [remoteness] it keeps everyone busy, she has just taken over from what her mother did and her grandmother before her.” The Aitken’s involvement with the Interstate began in 1943, when Vere Aitken and his younger brother Reg, who were originally from Burnie, visited Flinders and bought the hotel. Ever since the family name has been synonymous with the island for locals and passerby’s alike.
“Vere was one of 12 in that family and his younger brother Reg… they’d come over to Flinders Island I think on a fishing or shooting trip during the war years and ended up buying the hotel,” Claus says. “Reg was only a single man, and he couldn’t be a licensee, so he had to get his married brother to buy in and it started from there. “Vere’s son Desmond, he was only a schoolkid when he came to Flinders when his father bought the pub and he took it on in the late 50s. Now Peter [Colleen’s brother] is the publican, he went off to Drysdale, he
went down to Hobart and did his hotel manager’s course and I think he worked for the Four Seasons downtown and Scamander back in the mid-80s, went up to Cairns and then he came back in the late 80s, early 90s, and took over the hotel. “He’s been managing the pub since around 1990, but Colleen is the eldest and she is sort of the matriarch of the family! Our son Sean works in the bar, he’s fourth generation, so the tradition certainly continues on.” The dedication and hard work of the Aitken family have helped sustain the Interstate for eight decades, allowing the hotel to remain a steadfast symbol of Flinders Island’s enduring spirit. The hotel has witnessed generations of islanders and travellers pass through its doors, creating a tapestry of stories which have become an integral part of the island’s heritage. And the family legacy is a testament to the power of family business, and their commitment and dedication will ensure that continues for generations to come. “We’ve got a few challenges, but when the tourists come over, they are just really supportive because they know they can get a good quality meal and great service.”
CLAUS WILKENS (LEFT) WITH SON SEAN
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EDITORIAL
Premier and Minister for Tourism and Hospitality Jeremy Rockliff
It is a credit to each and every one of you that Tasmania’s hospitality industry continues to go from strength to strength. Our industry is one of the key pillars of Tasmania’s economy, supporting thousands of jobs across the State.
techniques, to the popular Apple Shed and the Mid Winter Fest, the Smith family has continued to innovate and contribute to our industry and visitor economy for decades. As a farmer, I know the dedication it takes to work the land and the Smith family is a brilliant example of Tasmania’s quiet pursuit of the extraordinary.
It is also a critical part of our regional economies.
I thank Andrew and his family for their ongoing commitment to the Huon and to Tasmania’s economy.
The quality and innovation of the industry is on display every day, and it was celebrated at this year’s THA Awards for Excellence. It was fantastic to see a record number of nominations for the 2023 awards, and this again reaffirms the outstanding businesses we have in this industry. I congratulate the nominees, the winners and the Tasmanian Hospitality Association for such a successful night celebrating the best of the best. I would like to acknowledge Willie Smiths founder Andrew Smith, who took out the Premier’s Award for Contribution to the Community. A fourth-generation orchardist, Mr Smith has made an outstanding contribution to the tourism and hospitality industry.
This year’s awards highlighted so many businesses doing extraordinary things across our State, and I wish I could mention them all. contribution of your businesses plays an incredibly important role in building Brand Tasmania, in providing our visitors with unique experiences, supporting local jobs and contributing to our economy. The The Tasmanian Liberal Government is delivering on its long-term plan to sustainably grow the tourism and hospitality industry, with the recently released 2030 Visitor Economy Strategy outlining a bold and ambitious plan for the State.
I again wish to congratulate all the 2023 THA Awards for Excellence winners.
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EDITORIAL
Labor Leader and Shadow Minister for Tourism, Hospitality and Events Rebecca White
The recent Tasmanian Hospitality Awards for Excellence have once again showcased the abundance of excellent hospitality venues across the state. Our island state has so much to offer and I congratulate all of the cafes, restaurants, accommodation providers, pubs, sporting clubs and tourism operators recognised for their achievements and contributions. The hospitality industry really is vital to Tasmania’s economy and future and it’s so important to celebrate the best of the best and enjoy their success. This is especially the case in an industry requiring such hard work, long hours, dedication and the associated stress that comes with that.
Hospitality work has always been fairly high stress, with some businesses operating around the clock, others involving weekend and shift work, and staff dealing with a demanding environment and a wide range of customers. As well as looking after them, it is also vital that we deliver the best possible experience for customers and build on Tasmania’s excellent tourism and hospitality reputation so we can make the most of all we have to offer. In order to do this and build our visitor economy, we need to look after customers as well as the people working in the industry and that means providing the kind of training and support that benefits both. The more support we provide, the better the experience will be for both customers and staff. Being able to deliver the Great Customer Experience Program at individual venues is one of the benefits of this type of program, allowing it to be tailored to individual businesses, ensuring everyone gets as much as they can out of it. Tasmanian Labor wants to make the most of our tourism and hospitality opportunities and we understand that the best way to do that is to provide support and guidance to workers, operators and the industry as a whole wherever possible. As the latest Hospitality Awards have demonstrated, we have many, many excellent hospitality businesses in Tasmania – and Labor is fully behind the programs that will build on this. Congratulations to you all on your achievements and my very best wishes to the state award winners going on to the National Hospitality Awards next month. You are all winners already and I wish you every success on the national stage.
As someone who spent some time pulling drinks behind the bar in my early working life, and now with a family catering business, I’m aware of the toll this can take. That’s why Labor supports the programs that have been introduced to support people in the industry, including the HOSPO Health Initiative to provide health and wellbeing support to industry workers and the Great Customer Experience Program.
15 Tasmanian Hospitality Review October/November Edition
2023 AWARDS FOR EXCELLENCE Tasmanian Hospitality
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Tasmania’s hospitality industry celebrates in style at revamped 2023 THA Awards for Excellence
The quality and diversity of Tasmania’s hospitality sector was on full display as the industry celebrated its annual THA Awards for Excellence on October 4.
More than 700 hospitality representatives and dignitaries gathered at the new venue, the Royal Tasmanian Botanical Gardens, to see the winners announced across 39 categories comprising the state’s best cafes, restaurants, accommodation providers, pubs, sporting clubs and tourism operators. This year saw a record number of nominations – more than 200 venues from around the state submitted nearly 500 overall entries – ensuring the competition was fierce as venues new and old and influential and emerging figures were honoured.
“Our awards are the pinnacle event for our industry every year and 2023 was no exception, with more hospitality staff than ever able to celebrate at our new location,” THA chief executive Steve Old said.
“We stepped away from tradition with our Awards for Excellence this year by moving the time slot from May to October and changing the dress code and location, and it has proven to be another exceptional event which showcased the best hospitality businesses across the state. “The quality and volume of the nominations this year reached unprecedented levels. It was fantastic to celebrate the accomplishments of our venues and people, while expressing our appreciation to the dedicated staff who are what make this wonderful industry tick.” Three venues went back-to-back in the major award categories, led by French-inspired, North East Coast hotspot Furneaux, which was again crowned Best Stand Alone Restaurant and Restaurant of the Year – Regional . Multiple award-winning, five-star hotel The Tasman took home Accommodation Venue of the Year – Metro honours while the Great Lake Hotel was named Hotel/Pub Tavern of the Year – Regional for the second year running. East Coast gem Saffire Freycinet kept its mantle as the Best Deluxe Accommodation venue in the state and also saluted in the Accommodation Venue of the Year – Regional category, North Hobart newcomer Ogee took out the Best Fine Dining award and was then named Restaurant of the Year – Metro winner while Launceston’s The Plough Inn landed the Hotel/Pub Tavern of the Year – Metro crown to cap an outstanding evening where it also won Best Sports Bar and Best Outdoor Experience. Fellow Launceston venue Cataract on Paterson also had a year to remember, scooping the Outstanding Achievement in Training – backing up the national title in the same category early last year – as well Best Marketed Business, while employee George Riley was named hospitality industry rising star. Willie Smiths founder Andrew Smith was recognised by taking home the Premier’s Award for Contribution to the Community, rewarding his ongoing commitment to not just the Huon region but the entire state. The fourth generation from his family to run the orchard, Andrew has thrust the company brand well into the national and international spotlight through a partnership with the Tasmania JackJumpers, while also being the driving force behind the popular three-day Huon Valley Mid-Winter Festival.
17 Tasmanian Hospitality Review October/November Edition
WINNER Premier’s Award for Contribution to the Community
It might have taken “devious” means to get Andrew Smith to the THA Awards for Excellence, but it was all worth it for the founder and director of Willie Smith’s when he was announced as the recipient of the Premier’s Award for Contribution to the Community for 2023. A born and bred product of the Huon Valley, Smith, a fourth- generation apple farmer, has been an instrumental hospitality figure for not only the region but the entire state. The rise of the Apple Shed has become a hotspot for both tourists and locals, while in conjunction with business partner Sam Reid, the duo have overseen the rise of the Huon Valley Mid Winter Festival. “Even though I’m a founder and director of Willie Smith’s, our cider business and obviously we’ve got the venue, my heart of hearts and my day job is I’m an apple grower down here and I’m fully entrenched in growing, storing, packing and selling apples on a daily basis,” a humble Smith said.
devious and then to get the Premier’s Award for Community, I was blown away to be honest. I was absolutely flabbergasted because means, there’s a whole lot of people doing a hell of a lot
more than me. “We are large employers down here and we are large part of the community and we’ve seen the evolution of the community… but when it comes to the community,
I’m actually a product of the community. “I was born down here in 1970 and I’ve been in and out and about a bit but basically been operating down here in business for about 35 years.”
“So the guys had to get me to the THA awards through
Hospitality Industry Rising Star
WINNER
When George Riley started a casual position at Christmas Hills Raspberry Farm while a college student, little did he know where his hospitality venture would lead him. A short few years later the 23-year-old has been become the face of the future after being crowned Hospitality Industry Rising Star. restaurant supervisor at Launceston’s Cataract on Paterson, Riley, the couldn’t have had a better mentor than owner Karen Burbury, who is among the most passionate workforce development leaders in the state. Since joining the Cataract team in April 2019 he has demonstrated an unwavering commitment to excellence and was duly recognised at the Awards for Excellence. “When I was in college I was after some casual work, I started out at Christmas Hills Raspberry Farm and after year 12 I was looking for a more of a full time job. I saw there was a trainee position going at Cataract,” Riley said. “I just applied to see how that would go and got offered the job, I then did a [Certificate
II] in hospitality through that, I was part time for a couple of years and then a position to be a junior restaurant supervisor came up and I thought I couldn’t exactly say no. “At the time I sort of
first thought it [the first job] would just be some weekend work to fill in the gaps, but then as time went on, I saw this as really something I could see myself being in long term and I just stuck with
it from there.
“Here in Tasmania, we have some of the best produce in the world, best wine, best spirits. If you are doing something you love it is great.”
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WINNERS
Accommodation Venue of the Year - Regional Saffire Freycinet
Accommodation Venue of the Year - Metro The Tasman, A Luxury Collection Hotel
Hotel/Pub Tavern of the Year - Regional Great Lake Hotel
Hotel/Pub Tavern of the Year - Metro The Plough Inn
Restaurant of the Year - Metro Ogee
Restaurant of the Year - Regional Furneaux Restaurant
WINNERS
Best Superior Accommodation Movenpick Hobart
Best Self-Contained Apartments or Suites Salamanca Inn
Best RSL, Sporting or Community CluB The Royal Yacht Club of Tasmania
OUTSTANDING ACHIEVEMENT IN TRAINING Cataract on Paterson
Best Restaurant (In a Hotel or Accommodation venue) Tesoro
Best Restaurant (In a Hotel or Accommodation venue) Peppina
Best Bar Experience Rude Boy
BEST SPORTS BAR The Plough Inn
WINNERS
Best Cafe Angie Sue
Best Casual Dining Frankie J’s
Best Fine Dining Ogee
Best Unique Bar Experience Gin (bar)
Best Deluxe Accommodation Saffire Freycinet
Best International or Speciality Cuisine Bar Wa Izakaya
Best Mid-Range Style Accommodation Queechy Motel
Best Mid-Range Style Accommodation Tall Timbers
WINNERS
Excellence in Innovation, Sustainability and Energy Effiency Practice Crowne Plaza
Best Hospitality Experience Tasmanian Wild Seafood Adventures
Disability and Inclusion Access Award (Accommodation Venue) Zero Davey Boutique Apartments
Disability and Inclusion Access Award (Hospitality Venue) The Vault Cafe and Bar
Best Tourism Initiative Hadleys Orient Hotel
Outstanding Contribution to Your Local CommunitY The Old Woolstore Apartment
Premier’s Award for Contribution to the Community Andrew Smith - Willie Smiths
Best Live Music or Entertainment Venue (Pubs/Taverns) Longley International
WINNERS
Best New or Redeveloped Hospitality Venue Franklin Wharf Restaurant and Bar
Best Outdoor Experience The Rooftop by The Plough Inn
Best TAB Wagering Venue Kings Meadows Hotel
Best Gaming Venue Granada Tavern
Best Draught Beer Quality Communion Brewing Co
Best Retail Liquor OutleT 9-11 Bottleshop Devonport
Best Marketed Business Cataract on Paterson
Best Meeting and Events Venue Crowne Plaza
WINNERS
WINE LIST OF THE YEAR Peppina
Hospitality Industry Rising StaR George Riley
Best Restaurant (Stand Alone) Furneaux Restaurant
Best Budget Style Accommodation Georges Bay Apartments
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RESTAURANT OF THE YEAR - METRO OGEE
WINNER
The past 12 months have been a whirlwind for the man behind Hobart’s hottest new restaurant – but there are no regrets for Matt Breen as the accolades for Ogee continue to roll in. After opening in the back streets of North Hobart last September, Breen has broken through in a difficult space which had previously seen a wine bar and fondue shop come and go without success. But despite boasting just 28 seats, Ogee has bucked the trend and was rewarded when it took home Best Fine Dining and Restaurant of the Year – Metro at this year’s Awards for Excellence. “It has been hard. This site was particularly difficult to get up and going, there was a lot of work that needed to be done to the building and to the site to kind of get it up to where I needed it. But as soon as we flung the doors open, we’ve just been busy since day one,” says Breen, who was previously involved with popular wine bar Sonny before switching his attention solely to Ogee.
OGEE MANAGER RACHELLE GUASTELLA AND CHEF-OWNER MATT BREEN
That’s sort of all we’re in the game for.
“We went to the awards to kind of network and meet some people and have a good chat and didn’t think we’d be walking away with the big gong to be honest We’ve had people coming in that have never heard of us before, that are just coming in to check us out all of a sudden so the reach of an award like that is great.”
“We hit the ground running, we are doing the food we want to be doing and we just make a lot of people happy.
RESTAURANT OF THE YEAR - REGIONAL FURNEAUX RESTAURANT
WINNER
well as best stand-alone restaurant in the state, to further enhance its reputation as a must-experience dining extravaganza. Making the results all the more special for chef and co- owner/operator Jonathon Wong is it came without the guidance of head chef and founder Stefaan Codron, who has spent all of 2023 working overseas. “Since we opened our restaurant five years ago, Stefan and myself have always emphasised on giving customers the best possible dining experience and our motto is always looking after our customer as if they are friends and family,” Wong says. “We comfortably sit 30 customers and we only do one seating per night, so we don’t turn around tables. What we have learned is it’s not just the food itself, but it’s also the overall quality of service and environment for the customers.”
FURNEAUX RESTAURANT. PICTURE: WOLFGANG GLOWACKI
Tasmania’s picturesque East and North East Coasts may be renowned for its white sandy beaches, wonder-filled national parks and quaint seaside towns, but a French- inspired restaurant in St Helens is fast becoming a required destination in itself.
For the second year running Furneaux Restaurant scored the title of Restaurant of the Year – Regional, as
28 Tasmanian Hospitality Review October/November Edition
HOTEL/PUB TAVERN OF THE YEAR - METRO THE PLOUGH INN
WINNER
Peter Goss always dreamed of owning his own sports bar – he was just waiting to find the right location to realise his vision. And when the time came for him to return to Launceston’s CBD in 2020 after six years at Beauty Point, the perfect opportunity arose. Fast forward three years and Goss, alongside wife Di, has completely transformed the reputation of the The Plough Inn from a dodgy venue most punters would avoid into a multi award-winning establishment following three awards at the Awards for Excellence. “When I looked at the pub – I never used to go in before we got it, I used to walk across the other side of the road,” Goss says. “I think we had tea there one night and I don’t think I ever went back until I actually thought ‘right, I want to get back into town, I know what this place has got’. “I’d always wanted my own sports bar, we’ve also turned some space into a wine bar/restaurant and made it inviting and welcoming and then the upstairs, we turned that into a restaurant as well. Then there is the rooftop… when I saw that I couldn’t believe this place was not doing
DI GOSS AT THE PLOUGH INN’S ROOFTOP BAR. PICTURE: PHILLIP BIGGS
well.
“We just ripped it to pieces, the infrastructure and everything was already there, we just fixed it up and made it a place that instead of having steel and dark lights, we made feel like home and you want to come back and you don’t want to leave.”
HOTEL/PUB TAVERN OF THE YEAR - REGIONAL GREAT LAKE HOTEL
WINNER
establishment which draws visitors and locals alike to the region. And given the full redevelopment – which will contain Hydro Lodges, Highland Huts and new camping and caravan sites and facilities – is yet to be completed, more accolades could be store. “It is a special part of the world. We are 1100m above sea level with snow, we have the best wild trout fishery in the world, we’ve got fantastic horse riding and walking and cycling places, and most importantly the people,” managing director of the Johns Group Tasmania James Johns says. “The people in the central highlands are fantastic, really down to earth people and they enjoy interacting with everyone who comes to visit. “It is fantastic [to win again], we have got a cracking hotel manager in Nicole Anderson, she is wonderful. We have fantastic guest services staff, it is just a lovely award that is well spread throughout the organisation.”
GREAT LAKE HOTEL. PICTURE: WAYNE ELVIS WOODALL
Last year the team behind the multi-million dollar refurbishment of the Great Lake Hotel put the central highlands well and truly on the destination map after the venue won best pub-style accommodation and the regional hotel/pub tavern of the year awards.
Proving it was no one hit wonder, the Great Lake Hotel has backed up its success to confirm its status as an
29 Tasmanian Hospitality Review October/November Edition
ACCOMMODATION VENUE OF THE YEAR - METRO THE TASMAN, A LUXURY COLLECTION
WINNER
Accolades keep flowing thick and fast for The Tasman, which is showing no signs of slowing down as it approaches its second birthday since opening in December 2021. Having taken out both THA accommodation venue of the year and AHA Overall Hotel of the Year – Accommodation Division last year, The Tasman added Tasmania’s best development to its resume in July. Highlighting the overall success of the hotel, on-site restaurant Peppina landed two gongs (best restaurant in a hotel or accommodation venue and best wine list) to cap a memorable evening. “To have won last year was a huge achievement for our team and our newly opened hotel,” General Manager Stephen Morahan said. “It’s a stunning property, a beautiful shell, but it’s what’s inside that I am most proud of; the team’s passion for sharing Tasmania with our guests.”
THE TASMAN PAVILION SUITE. PICTURE: ADAM GIBSON
with us – that, to me, is where the true luxury lies. It’s the stories we are able to share by being part of the Tasmanian community.” “When guests lather their Beauty & The Bees soap, walk past a Reuben Oates painting, taste the first crop of the season, head out on an exclusive trip curated just for them by our concierge, they’re experiencing our destination through the lens of the hotel.”
“We take a lot of pleasure in making sure our guest’s experience of the destination is richer for having stayed
ACCOMMODATION VENUE OF THE YEAR - REGIONAL SAFFIRE FREYCINET
WINNER
Nestled adjacent to Freycinet National Park and boasting views overlooking the Hazards Mountains, the Freycinet Peninsula and Great Oyster Bay, Saffire has near unrivalled beauty. However, the reason for the ongoing success all boils down to one thing – the experiences the on-site staff can provide. “A lot of staff have put in a lot of time to giving amazing guest experiences, and this really is a congratulations to the team on a huge effort,” says Matt Casey, General Manager Luxury Collection at Federal Group. “It has been a great year in tourism for us and a really busy year for us. Saffire is in its 13th year now and the guys are still knocking it out of the park, getting amazing guest feedback, and still giving exceptional service. “It is all about the culture of the team. “The property is obviously still in amazing shape, but it is the memories the staff produce through their engagements that leave people with an amazing experience.”
SAFFIRE FREYCINET.. PICTURE: ADAM GIBSON
Since opening in 2010, Saffire Freycinet has been wowing guests with its combination of stunning scenery, striking architecture and generous hospitality. And as the new players to the high-end accommodation market grow year on year, Saffire continues to remain at the head of the pack as not only one of Australia’s, but the world’s, most luxurious resorts.
30 Tasmanian Hospitality Review October/November Edition
Casual Dining
WINNER
With a background in tour management for bands and entertainment, James Foster has seen plenty of the world and immersed himself in a host of different cultures. This has allowed him to bring snippets of his experiences back to Frankie J’s – and play a major role in the establishment becoming a fan favourite in Devonport. The Best Casual Dining category was among the hottest contested at the 2023 awards, with a total of 58 nominations. But despite the stiff competition, Frankie J’s came out on top to become the toast of the North West coast. “We are a small city up in the north of the state that you know, once again, I guess punches above its weight, there are some great operators up here and it is good to be recognised,” says Foster, who runs the small bar and pizzeria alongside his wife Eve. “Our focus primarily has been on the bar side of things, so it was good to get recognised for the food and the dining experience. We’ve got a pretty special chef from Italy who
annoys the sh*t out of us from time to time, but we love him and obviously people love what he does. “I think that’s the first part of it. The second part of it is we like to have fun here. I encourage all our staff
to have fun with patrons and themselves and I think that atmosphere rubs off on people. It’s an open kitchen here as well, so people can sit up and talk to the chef while he’s throwing pizza dough at you and all that sort of
stuff.
“It’s just a fun place to hang out and that’s what we’re trying to do. We’re all about the entertainment and having fun.”
Membership Update
The Top Paddock and The Kettle Black Melbourne is known for its vibrant brunch scene, and our study tour would not be complete without a stop at The Top Paddock and The Kettle Black. These popular cafes serve up delectable breakfast and brunch options, combining innovative flavours with stunning presentation. Our group relished every bite of these culinary masterpieces while learning about the importance of creativity and aesthetics in the hospitality industry. It’s clear that these cafes have perfected the art of brunch, making them essential stops on our tour. Trinity St Kilda and The Espy Trinity St Kilda and The Espy are iconic Melbourne venues known for their historical significance and contemporary allure. These establishments showcase the versatility of Melbourne’s hospitality industry, catering to both locals and tourists. Trinity St Kilda’s elegant beachfront dining and The Espy’s eclectic music and entertainment offerings are prime examples of how Melbourne’s venues can adapt to changing tastes and trends. Our tour highlighted the importance of staying relevant and embracing innovation in the hospitality business. Moondog World Our study tour also delved into Melbourne’s craft beer culture, taking us to Moon Dog Brewery. Here, we discovered the art of brewing, the importance of craft, and the unique flavours that can be achieved through experimentation. Moon Dog Brewery exemplifies Melbourne’s passion for craft beverages and showcases how this niche industry has evolved into a thriving subculture.
When it comes to culinary excellence and vibrant hospitality, few cities in the world can rival Melbourne. Known for its diverse food culture and innovative dining experiences, this Australian metropolis is a dream destination for aspiring hospitality professionals. Melbourne was a perfect choice for THA’s inaugural study tour. The group of 25 was made up of hoteliers, publicans, restaurateurs, and café owners. AHA Hospo Future Expo We were incredibly fortunate to be invited from our Victorian counterparts to their annual AHA Hospo Futures Expo. Our entire group raved about the quality of presentations and how well organised the event was. We can’t thank AHA Vic enough for hosting us, we highly recommend attending in 2024.
Rydges Hotel Melbourne First on our itinerary was Rydges Hotel Melbourne, a five-star haven nestled in the heart of the city. This elegant establishment offers an immersive experience in luxury hospitality. Our tour revealed the meticulous attention to detail that goes into ensuring each guest’s stay is unforgettable. From the sumptuous rooms with breathtaking views to the impeccable service, Rydges Hotel Melbourne exemplifies excellence in the hotel industry. It’s the ideal place for those seeking a career in hospitality that exceeds expectations. Victoria by Farmers Daughters Victoria by Farmers Daughters is a culinary gem that celebrates Victoria’s rich agricultural heritage. The restaurant’s farm-to-table ethos was on full display as we savoured dishes crafted from locally sourced ingredients. Meeting with the passionate chefs and farmers behind the scenes provided a deeper understanding of the sustainable food movement and its place in Melbourne’s culinary landscape. A visit to Victoria by Farmers Daughters is a must.
Le Méridien and Imperial Rooftop Our journey continued with visits to Le Méridien and Imperial Rooftop, two venues that understand the significance of ambiance and guest experience. Le Méridien’s chic design and thoughtful amenities provide guests with a luxurious retreat, while Imperial Rooftop’s panoramic views and innovative cocktails
32 Tasmanian Hospitality Review October/November Edition
Membership Update
offer a rooftop experience like no other. These venues emphasize the importance of creating memorable moments for guests, leaving a lasting impression in the competitive world of hospitality. Morris House and Garden State As we neared the end of our tour, Morris House and Garden State served as a reminder of the importance of green spaces in the hospitality industry. Morris House’s charming gardens and heritage-listed architecture offer a serene escape within the city, while Garden State’s lush rooftop oasis provides a vibrant atmosphere for socializing. These venues demonstrate how green spaces can enhance the overall guest experience, offering a sense of tranquillity and connection with nature.
lesson in how hospitality can be both profitable and planet friendly.
Our hospitality study tour through Melbourne unveiled a rich tapestry of excellence, creativity, and innovation in the industry. From world-class hotels to farm-to-table dining and craft beer culture, Melbourne’s hospitality scene offers a diverse range of opportunities for aspiring professionals. This vibrant city continues to inspire the next generation of hospitality leaders, reminding us that success in this field lies in passion, dedication, and a commitment to exceeding guest expectations.
We hope our operators learnt new and exciting ideas, that they can implement in their businesses in Tasmania.
“A very professional and well organised event. Kudos to the THA staff for their time and effort to put this together. Accommodation was excellent and venues visited were high quality. A great bunch of members attended, and many friendships / relationships built. Broadly the format was excellent and a great concept.”
Yarra Botanical Our final stop, Yarra Botanical, is a testament to Melbourne’s commitment to sustainability in hospitality. This eco-friendly venue showcases the integration of sustainable practices, from sourcing local and organic ingredients to minimizing waste and energy consumption. Yarra Botanical’s dedication to environmental responsibility serves as a valuable
WELCOME NEW THA MEMBERS
Succulent Cafe Baked Gluten Free Vaucluse Estate Tasmania Hobart Blue Jays Baseball Club Zero 81 Napoli Ristorante & Pizzeria Motel 429 Currency Cafe Amaze Richmond Panko Chan Salty Beach Bums Launceston Bowls & Community Club
33 Tasmanian Hospitality Review October/November Edition
Editorial
JUICY ISLE, PROVIDING SUTAINABLE PACKAGING OPTIONS STATEWIDE
Juicy Isle is a proud Tasmanian business, family owned and servicing the community for more than 50 years.
From our purpose-built manufacturing site in Cambridge, we produce some of Tasmania’s favourite brands such as, JUICY ISLE, PURE TASSIE, HARTZ, VITA CEE, The GOOD APPLE and WESTERWAY FARMS.
We believe that a key element in experiencing true Tasmanian hospitality is to enjoy products proudly made right here in Tasmania and we source the best of what Tasmania has to offer. Berries from the Derwent, Apples from the Huon, and pristine Tasmanian waters from the Southwest.
Our product range is well suited to the hospitality industry with a portfolio of Juices, Drinks, Mineral Waters, Soft Drinks, Syrups, Toppings, Cordials and Mixers, all in various pack sizes and formats.
Juicy Isle’s recent addition of Sustainable Packaging, trading as ComPak Tassie, adds another category to the Juicy Isle portfolio allowing our trading partners the ease of dealing with the one high level service provider.
We provide quality service from Juicy Isle Distribution, that in addition to supplying our own brands, brings a full range of complementary Beverages, Snack foods, Confectionery and Sustainable Packaging to the hospitality market.
If you would like more information or place an order, please contact Juicy Isle on 03 6274 5999 or online@juicyisle.com.au
Corporate Update
Over the past two months, I’ve had the pleasure of meeting with many of our corporate partners and learning about your businesses and how we can collaborate to support and grow the Tasmanian hospitality industry’s vast potential. I’ve also had the opportunity to participate in recent industry events and trips, such as the Awards for Excellence, the THA Accommodation Dinner in September, and the Flinders Island tour. These events have been a wonderful way to connect with members and key partners of the hospitality community and celebrate our industry’s accomplishments. Speaking of achievements, I wanted to highlight one in particular from the CEO of our corporate partner Blueline this edition. As one of Tasmania’s leading commercial laundries, you may not know that Blueline is a 130-year-old registered charity operating as a highly successful and decorated Social Enterprise. To get an idea of their impact, here are a few numbers based on some social impact modelling that highlight the history of their purpose. • 25% of their workforce presents with neuro or physical divergence (known as disability) • 2.5 Million hours of work for people with a disability • $2million per annum offset in government costs through reduction in employees’ needs for social services, health presentations, centrelink/welfare payments and reduced justice/crime reports. While Blueline have been recognised with numerous Tasmanian-based awards over several years, they are receiving significant national recognition in their 130th year, recently being awarded: • The Most Outstanding Creator of Meaningful Employment for People of Diverse Abilities in Australia - NDS Disability Media Awards, • OUTSTANDING ACHIEVEMENT - Australian Business/Charity Awards
• The CEO Magazine’s 2023 Executive of the Year, with CEO of Blueline Laundry Michael Sylvester being announced as a finalist. Mike is the only candidate representing Tasmania across any category, having been shortlisted in the Not-For-Profit Executive of the Year category. Mr Sylvester (pictured below) commented: “We certainly don’t operate in order to win awards, but we do value the recognition they bring to the purpose of why we do exist, and highlight the professional standards in which we discharge our obligations. “We believe Blueline represents what businesses can achieve when their operations are aligned with ethical and inclusive principles in harmony. As other Australian States have done to varying degrees, I strongly encourage the Tasmanian Government and private industry, to embrace the use of Social Enterprises through well-founded social procurement frameworks that add value to this underrepresented, but high- impact sector within our business community,” said Mr Sylvester. Blueline has over 550 customers across Tasmania servicing some of our most iconic hotels and hospitality venues along with the care and hospital sector. Check out Blueline-laundry.com
Corporate Partner Enquiries? Contact Val Giraldo E: val@tha.asn.au Ph: 0405202918
Call 13 78 72 Visit supagas.com.au
Southern Tasmania – Hobart Bulk LPG Products - MelissaCarretero@supagas.com.au
Northern Tasmania – Launceston and Devonport Bulk LPG and Hospitality Gas Products – jamesmacleod@supagas.com.au
For All Enquiries Contact:
Workforce Development
Sourching Season Talent: Find staff for your summer As we look forward to a bumper summer and the trade that it brings with it, we know lots of venues are searching through every drawer and cupboard looking for one thing, staff! Across Tasmania, staff shortages continue to be a massive problem. The pool we recruit from has shrunk, and as an industry we need to try dipping our toes into other areas to help staff our venues. So in preparation for the silly season, we have put together a list of free recruitment avenues available to you to help fill your ranks. Tas Tourism and Hospitality Jobs Tasmanian Tourism and Hospitality Jobs is a free portal connecting jobseekers with job opportunities across Tasmania’s tourism and hospitality businesses. If you’re keen to find your perfect role in Tassie’s thriving tourism and hospitality industry, build your skills, and help create once-in-a-lifetime moments for visitors to our state, you’re in the right place. Sign up and become a member today to take full advantage of this one-stop jobs portal. If you’re a Tasmanian tourism or hospitality businesses seeking new employees? Post your job vacancies on the portal at no cost and find the talented applicants your team needs.
work. https://mrctas.org.au/
THA CONTRACTOR DAN CONWAY (LEFT) WORKING WITH MRC WORK EXPERIENCE PARTICIPANTS
Regional Jobs Hub A part of Jobs Tasmania, the Jobs Hubs connect jobseekers and businesses. They help Tasmanians find new opportunities through meaningful work and break through barriers that might be holding them back. They have lists of people actively looking for work in their areas.
https://www.jt.tas.gov.au/regional_jobs_hub
Schools
working
with
THA
Workforce
Development Program THA’s Workforce Development program works with students all over Tasmania and can play a role in trying to help businesses recruit students interested in Hospitality who live in their local area. Head Space Headspace support young people with mental health, physical health, alcohol, and other drug services, as well as work and study support. With a focus on early intervention, they work with young people to provide
https://www.tastourismandhospitalityjobs.com.au/
The Migrant Resource Centre The Migrant Resource Centre Tasmania (MRC Tas) supports and empowers migrants and refugees to settle and live fulfilling lives in Tasmania through effective, targeted, and meaningful services. They have a wide network of eager Migrants wanting to find
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