HOSPITALITY REVIEW TASMANIAN October/November 2025
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Also Inside: Wooden Horse | Spirit of Tasmania | Golden Chef
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Tasmanian Hospitality Review October/November Edition
INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: Wooden Horse 8-12
Events Calendar 13 Minister Update 15 Opposition Leader Update 17 FEATURE: Spirit of Tasmania 18-21 Great Customer Experience Update 22-24 Women in Leadership Update 26-27 FEATURE: Awards for Excellence 2025 28-45 FEATURE: Golden Chef 46-47 TasTAFE 49 Tas Police 50 Corporate Update 51 FEATURE: Spring in the Vines 52-43 Business Events Tasmania 54 FEATURE: Bicheno Food & Wine Festival 55 FEATURE: Top Tourism Towns 57-59
Wooden Horse
Tourism Tasmania Update 61 Clubs Tasmania Update 62-63 Hospitality Dr 69 Corporate Glossary 70-71
Spirit of Tasmania
Cover Photo: Launceston’s The Plough Inn. Pic: Al Bett
TASMANIAN HOSPITALITY REVIEW BY
For editorial enquiries contact Adam Smith adam@tha.asn.au 0417327093
@hospitalitytasmania
@hospitality_tasmania
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Tasmanian Hospitality Review October/November Edition
PRESIDENT UPDATE
The Awards for Excellence gala is always the highlight of our hospitality calendar, and this year’s event was nothing short of extraordinary. Once again, the evening brought together the very best of Tasmania’s hospitality industry to celebrate, connect, and shine a well-deserved spotlight on the remarkable people and venues that make our sector world-class. The gala has grown into a true showcase of excellence, and this year we raised the bar yet again. From the atmosphere in the gardens to the standard of finalists, it was a night that reflected the pride, passion, and resilience of our industry. Seeing so many first-time winners walk across the stage was particularly inspiring – it reinforces that our sector is constantly evolving, with fresh talent and innovation pushing hospitality forward. Events like this matter. They remind us that hospitality is more than just food, drink, and accommodation; it’s about creating experiences, building communities, and driving Tasmania’s visitor economy. Recognising the achievements of our people not only honours their dedication but also sets new benchmarks for what can be achieved. Each award tells a story of hard work, creativity, and excellence, and together they paint a powerful picture of an industry that continues to thrive despite its challenges. Of course, none of this would be possible without the incredible support of our corporate sponsors and
partners. Their ongoing commitment enables us to deliver a night of this scale and prestige, year after year. From helping us stage a world-class event to championing the businesses and individuals we celebrate, their backing ensures that the Awards for Excellence continue to grow and reflect the high standards of the industry we represent.
To all our winners and finalists, I extend my warmest congratulations. You are ambassadors for Tasmanian hospitality, and we wish you every success as you represent our state at the AHA National Awards in November. I have no doubt that Tasmania will again stand tall on the national stage. Finally, thank you to everyone who contributed to making the gala such a success, our sponsors, partners, judges, and of course, our members. This celebration is about you, and we look forward to making next year’s event even bigger and better.
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Tasmanian Hospitality Review October/November Edition
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Tasmanian Hospitality Review October/November Edition
CEO UPDATE
As we forge ahead toward the end of the year, it’s important to pause and reflect on the progress we’re making not just as an industry, but as a community. Hospitality is built on people, and I’m proud that Hospitality Tasmania continues to lead the nation in prioritising the wellbeing of our workforce and supporting the communities around us. One of our cornerstone achievements this year has been the expansion of our Mental Health First Aid (MHFA) program with Lifeline Tasmania. More than 200 hospitality workers have now completed MHFA training, equipping them with the skills to better support colleagues, friends, and family experiencing mental ill-health. This work has already saved lives and strengthened workplaces across the state. Building on this, we’re now piloting Talks on Tap – a new initiative that will take conversations on mental health directly into venues, blending food, drinks, and open discussion to create supportive environments that reduce stigma and build resilience. I’m also excited to share that this month marks the official launch of our brand-new HOSPO Health Leaders Program. We’ve onboarded our first ten properties and they’re already underway on their journey. A huge thank you to all the properties that applied – while we could only take ten this year, the strong interest from across the state was fantastic to see. This first group includes participants from right across the state, with a mix of regional accommodation providers, visitor experiences, smaller venues and larger properties. What makes this program so important is that the biggest driver of workplace health and wellbeing is leadership – it needs to start at the top. That’s why this initiative is truly groundbreaking for hospitality.
empower and inspire women across the industry. The upcoming Leading With Impact workshops will explore the unique strengths women bring to leadership, providing practical tools and a collaborative space for growth. This is a program I am particularly proud of – seeing the ripple effect of confidence and capability it creates within our venues has been remarkable. Our partnerships also continue to extend beyond our immediate industry. We’re proud to again be collaborating with November’s Mind Games event, which remains a fun and interactive day all in support of mental health. Likewise, we will soon be announcing a partnership with Home Base and their Dollars for Change initiative, which helps create opportunities and pathways for young people in our community – ensuring hospitality is seen not just as a workplace, but as a force for good. All of these programs reflect what hospitality does best: we bring people together. Whether it’s through a shared meal, a supportive workplace, or a collaborative initiative, our industry is making a genuine difference to the lives of Tasmanians every day. That is something worth celebrating. I would also like to congratulate all the businesses and individuals recognised at our 2025 Awards for Excellence. It was another hugely successful evening, surpassing all our expectations with a massive turnout to celebrate and recognise everything about our wonderful industry. Thank you to all our valued corporate partners who help make the event what it is – Tasmanian hospitality’s night of nights showcasing our world class produce and beverages – and special thanks to our events manager Amy for the power of work she does behind the scenes months in advance to bring the event to life.
Our Women in Leadership Program continues to
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Tasmanian Hospitality Review October/November Edition
A Life in Timber, Horses and Hospitality INDUSTRY FEATURE
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Tasmanian Hospitality Review October/November Edition
Hospitality is in Atef Seefen’s heart, but timber and horses are never far away. At Wooden Horse, he has built a venue that reflects his journey from Egypt to Tasmania, where every table, wall and chandelier tells a story. G rowing up in Alexandria, Egypt, Atef Seefen’s childhood was steeped in horses. His family owned a large Arabian horse stud, breeding animals that were sold to European countries, Saudi Arabia and Dubai. The rhythm of hooves and the sight of finely bred stallions defined much of his early life. Yet while Atef loved the horses, he didn’t follow in the footsteps of his parents. His father was an engineer, his mother a doctor, and family expectations were for him to also take a professional path. He even dabbled in engineering for a time, but quickly discovered it wasn’t his calling. Instead, his heart belonged to hospitality. His first taste of the industry came in spectacular fashion – working on cruise ships. For seven years, he worked on board vessels travelling between Sydney, Hobart and New Zealand. Each time the ship docked in Hobart, something tugged at him. Eventually, he could no longer ignore the pull and he anchored in the state’s capital.
“I love Egypt, and I still go back every year, I still have my house there. My father was an engineer and my mum, she was a doctor and I had a background in engineering as well, but it’s not my cup of tea. I love hospitality,” Atef says. “I used to work on a cruise ship, I was on that for seven years and every time I came over to Hobart, I loved it. After I finished my contract, within six months I ended in Hobart.” Once he had docked in Tasmania, Atef spent 17 years at Wrest Point Casino, working his way up to become supervisor and food and beverage manager. He helped establish Marquis Bistro and Buffet, and then 12 months ago his latest venture came calling. This step gave rise to Wooden Horse, his Mid-Town venue named after a striking wooden horse he found at auction more than a decade ago. “I love horses. I found this one wooden horse at a Gowan Auction, about 11 years ago, and instantly I knew I had to have it,” Atef says. “This horse, it sat under my house for 11 years. It’s handmade Tasmanian wood, carved from one piece of timber. I always actually loved [the idea] to open something [involving the name] horse, but there were already businesses around here, the Waggon [formerly the
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Tasmanian Hospitality Review October/November Edition
Waggon & Horses], Room for a Pony. But when this space became available, I had my inspiration and I came up with Wooden Horse.” This venue is not only about hospitality, but also about Atef’s deep love for wood. Collecting Tasmanian timber became a passion long before he ever imagined running his own venue. His garage filled with pieces he carefully sourced and stored. When the time came to design his restaurant, he brought out his collection and set to work. Each plank, beam and surface in Wooden Horse has a story. Atef spent one and a half years designing, varnishing and finishing the interiors, driving his
builder to distraction with constant tweaks and additions. The finished space is richly layered with textures and warm natural tones, a place that feels less like a restaurant and more like the culmination of a lifetime’s craft. “I have been collecting timber for years, I love Tasmania timber. 90 per cent of everything in here, I have done by myself - cut it by myself. The tables, I designed it by myself,” he says proudly. “We have 14 different Tasmanian timbers throughout the venue, all the chandeliers in [the main bar area] are Huon Pine, all the tables are Black Sassafras, the walls are Tiger Myrtle, Huon Pine, Black Wood, old cherry timbers, all of it was from my collection.
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Tasmanian Hospitality Review October/November Edition
“Every day coming in here when I was working with the builder, I was doing something different and the builder was going crazy with me, asking me ‘what you doing?’ But when I was finished, he said to me, ‘I’ve never seen a design like this’. It took me one and a half years to design it and varnish and finish it. And you look at where we sit now, I’m really happy with what I’ve done.” “My father was an engineer and my mum, she was a doctor and I had a background in engineering as well but... I love hospitality.” - Atef Seefan While the timber gives Wooden Horse its character, the food is where Atef’s passion truly shines. The menu blends Middle Eastern influences with local Tasmanian produce. Mixed grills, dips, and pizzas reflect both his heritage and his years of experience in kitchens around the world. Tasmanian ingredients also underpin the menu. Around three-quarters of everything served comes from local producers, from flour to vegetables. The wine list is exclusively Tasmanian, the beer taps
dedicated to local breweries. For Atef, it’s about grounding Wooden Horse in its community and celebrating the island’s abundance. “From our flour to most ingredients, vegetables and everything else, 75 per cent is all Tasmanian. We are so lucky that we have everything in Tasmania.” This effort has not gone unnoticed. Wooden Horse has already been recognised by Hobart City Council for its food quality and pizzas. The venue can seat around 80 people across its indoor space, while a beer garden can cater for a further 60 guests.
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Tasmanian Hospitality Review October/November Edition
Atef is eager to expand further with plans for more alfresco dining, just in time for the state’s peak summer season. Looking back, he sees hospitality as the career he was meant to have. From Wrest Point to Wooden Horse, his journey has been defined by a drive to create memorable experiences and spaces. Even in challenging times, he insists, hospitality is his home. “I love hospitality. It’s just me. Starting at Wrest Point and being there 17 years, I loved it and when I opened my own business as well, I felt even prouder. Now I have a second business as well and every day, I would never change hospitality with anything.” What began in Alexandria on a horse stud has grown into a career spanning continents and culminating in one of Hobart’s most distinctive hospitality venues. Wooden Horse isn’t just a restaurant; it’s a reflection of its owner, a man who loves horses, loves timber, and above all, loves bringing people together.
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Tasmanian Hospitality Review October/November Edition
TASMANIAN EVENTS CALENDAR OCTOBER THROUGH DECEMBER
Oct 23 Oct 26 through
Oct 25 Nov 2 through
Oct 26
Great Eastern Wine Week
Tasmanian Chamber Music Festival
Burnie Ten
HEAD TO OUR WEBSITE FOR THE LATEST
EVENTS & TO DOWNLOAD OUR EVENTS CALENDAR
Oct 31 Nov 2 through
Nov 11 Nov 27 through
Oct 31
Spring in the Vines
Tasmanian Tourism Awards
Bowls Australia National Champs
Nov 16 Nov 21 through
Nov 16
Nov 17
Nov 15
13 Tasmanian Hospitality Review October/November Edition AHA Awards For Excellence
Bicheno Food and Wine Festival
Targa Tasmania
Point to Pinnacle
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Tasmanian Hospitality Review October/November Edition
EDITORIAL
Minister for Tourism, Hospitality and Events Jane Howlett
Scaling up for a sensational summer
now starting to redeem their vouchers the receipts are showing this is exactly what has happened. By the end of September, Tasmanians had spent more than $173,000 at tourism and hospitality venues, injecting more into the economy than the amount of money redeemed. Previous voucher schemes have generated more economic activity in regional communities, and with every dollar spent in the State’s tourism and hospitality sector generating another 83 cents for the economy this couldn’t be more important. A new Come Down for Air Campaign has been launched, tempting visitors to travel south from the mainland and see what makes Tasmania special. And Tasmania has been named one of the world’s top travel destinations for 2026 by the luxury Signature Travel Network. This national and international exposure will bring visitors from far and wide to our beautiful state, boosting occupancy in out hotels and creating jobs. We are committed to bringing visitors back to the State through an increase of $3.8 million to attract business events, and a new $5 million Events Attraction Fund. We know Tasmania can deliver when it comes to world-class food and produce, and quality tourism experiences. The Tasmanian Government is primed to help industry make the most of this exposure to potential visitors now and into the future.
As I make my way around the State I’ve noticed our tourism and hospitality businesses preparing for a busy summer season. Daylight savings has returned, giving us more time to enjoy time outside at our hospitality venues and the festivals are starting to fill the events calendar. I was honoured in August when Premier Jeremy Rockliff re-appointed me to the hospitality portfolio, and adding tourism and events to my Ministry is a natural pairing. Since then I have been meeting with industry stakeholders, hearing about what our Government can do to slash red tape and support the sector. The Tasmanian Government knows how important the tourism and hospitality sector is to our economy, and when we work together we can move our state forward. In May we launched our Eat Local, Stay Local initiative and nearly 60,000 people registered to take part. Each person who applied has been encouraged to take a short break, go out for a nice meal or try a new adventure with the Tasmanian Government providing a voucher for $100 in return. The Eat Local, Stay Local voucher program was about stimulating the visitor economy at a time that us traditionally quieter in Tasmania. We knew that in many cases people would spend more than the $100 voucher value and with people
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Tasmanian Hospitality Review October/November Edition
EDITORIAL
Labor Leader Josh Willie
When I became leader of Tasmanian Labor in August I made a point of reaffirming my commitment to supporting jobs and economic opportunities across the state. My vision is for Tasmania to be a place where people can see a future living and working here, and where they can see a future for their families too. Key to achieving this is making sure there’s a great balance between lifestyle opportunities and employment opportunities, and our state’s world- renowned hospitality sector does a great job in supporting both. Whether it’s heading down to your local café for a coffee, or celebrating a special occasion at your favourite restaurant – Tasmania’s quality food and beverage experiences, and the job opportunities for people who deliver them, are essential to the Tasmanian way of life. This vision is one of the reasons why Labor has continued to back the Macquarie Point Stadium project. As well as helping Tasmania realise the long-held dream of having our very own Devils AFL and AFLW teams, the economic activity and reputation boost driven by the project will provide an enormous boost to our state. MUSIC MAKES COFFEE TASTE DIFFERENT. Are you licensed to play?
You can also look at it from the other side of the argument – if the stadium project was to fall over now, there would be a hugely detrimental loss of confidence felt across Tasmania. What sort of message would that send investors on the mainland and overseas who want to do business in Tasmania? While the stadium certainly takes up a lot of media attention, there’s another major infrastructure project that stands to have a big impact on Tasmania’s hospitality sector. If you’ve been in Hobart lately, it’s impossible to miss the imposing figure of Spirit of Tasmania IV sitting docked at Macquarie Wharf while the final fit-out is completed on the vessel. While having Spirit IV sit idle in Hobart is a difficult reminder of what Tasmania is missing out on, it’s also an exciting reminder of things to come. The boost it, and Spirit IV, will bring to our visitor economy when they are finally sailing across the Bass Strait will be enormous, and are hopefully worth the wait. Labor will continue to hold the Government accountable on both these projects, to help Tasmania see the benefits.
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Tasmanian Hospitality Review October/November Edition 18 A floating journey through Tasmania INDUSTRY FEATURE
PICS: STEVE BELL
Since its first voyage in 1993, the Spirit of Tasmania has provided the sea travel gateway between mainland Australia and our island state. It is the beginning – or end – of a Tasmanian journey. But when the new Spirit of Tasmania ships set sail in 2026, that journey won’t simply be about getting to the Apple Isle. It will be an experience in itself, a “walking tour of Tasmania” that encapsulates the food, drink, culture, and stories that define the place we call home. F rom humble beginnings in July 1985 when TT- Line’s Able Tasman made its maiden crossing, the ships have been a vital link for freight, passenger, and vehicle transport across the Bass Strait. The Able Tasman was replaced by the inaugural Spirit, and in 2002 and again in 2015 the vessels were completely refurbished to keep up with modern passenger expectations. Spirits IV and V will raise the bar even further for traveller comforts, delivering unparalleled comforts for even the most discerning customer. As Nick Harriman, General Manager of Retail and Hospitality at Spirit of Tasmania explains: “The whole idea of the ship is to take a walking tour of Tasmania. As you walk through the vessel, each aspect of the bars and the restaurants and
the accommodation tells a story.” These stories, told through local produce, bespoke furnishings, immersive design, and Tasmanian hospitality, promise to elevate the crossing into an attraction in its own right, boosting both tourism and the state’s broader hospitality sector. The Spirit’s new design is less about transport and more about immersion. Both new vessels will have a capacity of 1800 passengers, while vehicle lane capacity has been significantly increased from the current ships. The new ships will offer 4098 lane metres for vehicles, well over double the current capacity of 1675 lane metres. And from the moment passengers step aboard, they will feel they’ve already arrived. On Deck 8, travellers are greeted by the Maatsuyker Bar, inspired by the rugged south coast. “The bar itself represents the ruggedness and coastline of the south coast of Tasmania with a galley in there so we’re able to serve a selection of hot food, from fish tacos to hamburgers to some homemade pizzas, with a wide selection of local Tasmanian beers on tap,” says Harriman. “With its adjoining terrace seating 150 guests, live entertainment, and barbecue facilities, it’s set to become a buzzing social hub at sea.”
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From there, the journey winds into the Huon Lounge, a sophisticated Tasmanian gin, whisky, cider, and craft beer haven. “The Huon Lounge is more of an up-market style bar. It’ll serve Tasmanian local gin, whiskies, high end ciders and craft beer,” says Harriman. “We expect that market to be of a range where our suppliers will be able to come in and offer tastings to our customers and passengers. It’s also got some really fantastic artwork that has the ability to be interchangeable, so we can actually tell the story of where that person is supplying from.” The “walking tour” continues into the Midlands and across the coasts, with a large Tasmanian shop stocking local produce, ice creams, and souvenirs, alongside the Mid Café, a 350-seat barista-style café serving paninis, muffins, shakes, and breakfast classics. Family-friendly entertainment is also front and centre of the design, with two cinemas – one for adults, one for children – alongside play spaces and accessibility features. Even the fussiest teenagers will struggle to complain of boredom, with a dedicated space which includes arcade-style games as well as gaming consoles. “Every area is accessible for all mobility people. Everything’s been designed with one eye on that… including Braille signage and a parent’s room,” Harriman notes.
of stairs is Deck 10, where passengers find Cradles Bar, styled like a lodge, with its warm atmosphere and fine wines by the glass. Here too are 12 deluxe cabins with attached lounges, offering a private retreat for premium travellers.
These ships are more than modern transport; they are floating showcases for Tasmanian industry. By prioritising local food, drink, furnishings and art, Spirit of Tasmania is amplifying the state’s producers on an international stage. “What we’re really trying to pitch this as is, the minute you set your feet onto the Spirit of Tasmania, your journey starts right there and then,” Harriman says. “And we want to highlight what this great state offers from food to suppliers, and just the great service levels that we have here in Tasmania. We’re super proud of it.”
Deck 8 rounds out with the intimate Thylacine room, a 16-seat space which can be used for private dining or board meetings. This backs into the Leatherwood Restaurant and adjoining Tasmanian Market Kitchen, where the flavours of Tasmania will be brought to life. Diners will be able to enjoy everything from two-course fine dining to buffet- style feasts under artwork celebrating Tasmania’s quirky, colourful cities. Above, Deck 9 houses the 301 cabins, 145 recliners and 47 business recliners, as well as a selection of accessible cabins with interconnecting doors. The ship also has 18 pet cabins for those who can’t leave their furry friends behind. Up another flight
That pride translates into real opportunities. Visitors who might only have sampled Tasmanian wines, seafood, or artisan goods once ashore will now encounter them earlier – and in curated, story-driven settings. It’s a chance for winemakers, brewers, distillers, and farmers to introduce their products to thousands of travellers before they even set foot in the state. For the hospitality sector, the ripple effects are significant. By offering a preview of Tasmania’s culinary and cultural richness, the ships are not only whetting appetites but also inspiring itineraries. A gin enjoyed in the Huon Lounge may lead to a cellar-door visit; a
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NICK HARRIMAN. PIC: CORDELL RICHARDSON
cheese platter from the Market Kitchen could spark a detour to the north-west coast. Another defining feature is the collaborative approach taken in shaping the ships. Harriman highlights the role of the crew themselves, as well as multiple sessions of Hospitality Tasmania’s Great Customer Experience program. “We’ve taken a lot of our crew, who have worked on our ships for many, many years, and a lot of their thoughts and ideas has gone into the attention to detail. We took the feedback of what we think will work, and it will work, and we’re really excited to show it to the public. We just can’t wait. “I also know the amount of work that Dave [Noonan] and his team put into the Great Customer Experience program. They’re really finesse what that’s about. We’re really excited to be a partner of that and really proud to be a partner with Hospitality Tasmania. The work that Dave did coming in with his team was impactful straight away, and we’re really excited about taking it to the next level with what we’re going to do with these new ships.”
bridge between states. But the new vessels aim to redefine the crossing as more than a commute. They promise a prelude to the Tasmanian adventure, a taste of landscapes, flavours, and stories before the first road trip or wilderness hike even begins. “The whole idea of the ship is to take a walking tour of Tasmania... each aspect of the bars and the restaurants and the accommodation tells a story.” - Nick Harriman In the end, the new Spirits aren’t just ships. They are destinations in themselves. They embody a promise that when you sail to Tasmania, you don’t just arrive, you begin your Tasmanian journey the moment you step aboard.
For decades, the Spirit of Tasmania has been the
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Great Customer Experience Program
Springing into Summer: The GCE Program in Full Swing With the days getting longer and the weather finally warming up, Hobart’s hospitality scene bursts into life — and so does The GCE Program. Each spring, the program hits its busiest stride as local businesses prepare for the bustling summer season ahead. New staff are being trained, menus refreshed, and venues polished, all to ensure visitors and locals alike enjoy unforgettable experiences during the peak months. While Hobart’s city centre and waterfront are well- known for their vibrant food and beverage culture, it’s been exciting to see some great producer businesses in the northern suburbs taking big steps forward in hospitality. These areas haven’t traditionally been known for leading the way in innovative experiences — but that’s changing fast. Baked Gluten Free: Heart and Community in Moonah Among the businesses taking part in recent GCE sessions is Baked Gluten Free in Moonah — a small bakery café with a big heart. Owners Jess and Chico Mackeen have cultivated a warm, community-minded space where everyone feels at home. You don’t have to be gluten intolerant to fall in love with their food — it’s simply delicious. During their GCE workshop with Dave, the focus was on strengthening what already sets them apart: great service. “The session was really valuable and it has given Chico and me lots of ideas for our staff. It’s so important that our team enjoys working here. I’ve already noticed more awareness around wastage in the kitchen, and our front-of- house team even started a competition to sell our specials! It’s been so valuable,” said Jess.
The Albert Brewery: Community, Kitchen and Craft Just around the corner, The Albert Brewery on Albert Road has become a local favourite for both Moonah residents and visitors from across Hobart. Under the leadership of Manager Jono Hess, the team has created a family-friendly, welcoming space that combines The Kitchen and Taproom — a perfect setting for enjoying authentic lagers brewed on-site, paired with great local food. The GCE session here focused on preparing the team for a big summer ahead and reinforcing what makes The Albert special: its relaxed atmosphere, quality offerings, and genuine sense of community. As Jono explained, “We have been keen to do a GCE session over the last year and finally have our team settled. It is a great opportunity to focus on our great local Moonah and Hobart experience — and what sets us apart?” Brewlab: Industrial Charm Meets Craft Culture Further north along the Brooker Highway, Brewlab blends in with the workshops on the edge of Prince of Wales Bay. Set against a gritty industrial backdrop, the café and brewery combo has become a hidden gem for both locals and visitors following the Mona trail. Owners Lesley van Tuil and Dave Lawrence have created a space that perfectly blends coffee, craft beer, and great food — all served with genuine Tasmanian hospitality. Their passion for people shines through every part of the experience, from the coffee machine to the beer taps.
Lesley shared how valuable the GCE session was for the team: “The staff were really engaged and it was great to reinforce that we’re on the right track — everyone was involved from start to finish. It was especially valuable for our newer team members — they really got a kick out of it and walked away
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Tasmanian Hospitality Review October/November Edition
Great Customer Experience Program
inspired and more confident in creating great experiences for our guests.” Raising the Bar for the Season Ahead As the hospitality industry gears up for summer, the GCE Program continues to play a vital role behind the scenes — helping local operators fine-tune their service, motivate their teams, and make every guest feel welcome. From Moonah to Goodwood, it is exciting to see the northern suburbs of Hobart quickly becoming a hub for creativity, connection, and great customer experiences.
conversations, tasty consistent meals and familiar faces, that keep guests coming back. And then there were the hotels, parks and clubs: Discovery Park in East Devonport, the Big4 in Ulverstone, the Lucas Hotel at Latrobe, Devonport Country Club, and the Ulverstone RSC. Each one with its own character, each one proving that whether you’re serving holidaymakers, locals, or life members, the heart of hospitality is the same. Amongst it all, Gena had the privilege of attending the official opening of Basalt Restaurant in Don. Perched above the Bass Strait, it’s a place where the view takes your breath away! Basalt is a reminder that when we invest in our people, we create experiences that are every bit as unforgettable as the setting itself.
North West, West Coast and King Island
It’s been one of those months where the kilometres fly by and you realise just how many incredible people you’ve met along the way. From the sweet fragrance of coffee in Burnie to the quiet paddocks at Gunns Plains, Gena has been reminded again and again that hospitality isn’t just about serving food or pouring drinks…it’s about creating moments.
The PFD Trade show at Devonport and Launceston added another layer to the month, catching up with familiar faces, meeting new ones, and sharing laughs over sample plates and refreshments. It was business, of course, but it felt like a reunion at the same time! That’s the beauty of this industry. This month reminded Gena of something: in Tasmania, we don’t just offer service. We offer experiences, stories, and connections. And with the Great Customer Experience Program, we’re making sure those moments only get better.
The month kicked off with the team at HIVE Tasmania, who jumped right into our GCE Venue Awareness sessions. There’s something special about seeing a group of people realise that they already have the tools to deliver great service, all it takes is a little confidence, a reminder and a fresh perspective. From there, Gena was welcomed by the crew at Infuse Coffee Roasters in Burnie, where the passion for their craft is matched by the warmth they show to every single customer who walks through the door. Out at Wing’s Wildlife Park, Gena had the joy of catching up with the team and some of her old furry friends after completing a Business Health Check with management. A little further down the road, the team at Belly’s Bar and Grill in Latrobe proved that no matter how busy the dining room is, it’s the little touches; the greeting smile, the little
North and North East
Recently, staff at The House Paddock Grocer Homewares and Café at Scottsdale attended a Venue Awareness session, engaging in practical activities and discussions that strengthened their customer experience skills, which reinforced the business’s commitment to delivering exceptional experiences for their customers.
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Great Customer Experience Program
November all their staff will be taking part in a Venue Awareness Session to ensure team familiarity with venue standards, clarify service expectations, and foster a united approach to customer engagement from day one. These sessions ensure that all staff members are prepared to deliver consistent, high quality service and effectively represent the brand as soon as operations begin.
Enquiries? Contact our GCE team Dave Noonan (program facilitator) E: dave@tha.asn.au Ph: 0437 099 315 Anita Lewis (south) E: anita@tha.asn.au Ph: 0488 455 431 Darren Martello (north) E: darren@tha.asn.au Ph: 0428 020 179 Gena Cantwell (north west) E: gena@tha.asn.au Ph: 0417 125 092
An hour away from Scottsdale, Justin and Rachel Artis are the new owners of The Georgetown Tavern and have used to advantage a business Health Check to Identify growth opportunities, refine operational efficiencies and strengthen their teams focus on delivering a consistent and engaging customer experience. As a result of this process, the venue has achieved measurable savings through more cost effective purchasing with Hospitality Tasmania corporate partners.
Prior to the Georgetown Tavern opening mid-
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Tasmanian Hospitality Review October/November Edition
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Women in Leadership
2025 Scholarships
Workshops
The 2025 scholarship round opened mid-year and we were thrilled to receive 35 applications for the courses on offer. These came from all around the state and were of very high calibre making the selection process difficult. We were pleased to offer 19 scholarships in total for courses including Foundations of Directorship through Australian Institute of Company Directors (AICD), Cert IV in Leadership and Management and Diploma of Leadership and Management through the Australian Institute of Management and Next Level Leadership through Tourism and Hospitality Training Academy (THTA). Congratulations to this year’s successful recipients. We encourage those who didn’t make it through this time, to apply again next year. This is what a couple of our 2024 recipients had to say: “Being a recipient of the THA Women in Leadership scholarship has allowed me to step out of my comfort zone and pursue skills that will allow me to further my career.” Emma Hills - Old Kempton Distillery “I’m deeply grateful for the opportunity provided by the THA’s Women in Leadership Scholarship Program to complete the AICD Foundations of Directorship™ program. “The practical tools and insights gained through the course have strengthened my confidence and capability in navigating boardroom responsibilities across governance, strategy, finance, and beyond. “This program has directly supported my goal of contributing meaningfully to Tasmania’s tourism industry - through sustainable business, strong governance, and forward-thinking leadership.” Alice van der Woude - On Board
The team is busy working to lock in a range of events specifically for our industry’s ‘Women in Leadership’ and we are excited to be hosting our ‘Leading with Impact – What Women Bring to the Table’ workshop at the end of October. Facilitated by local business professionals who both bring years of experience in executive roles, Jude Franks and Caroline Wells, this dynamic workshop will help you identify and build on your strengths, giving you the tools and confidence to take the next step in your leadership journey. Don’t miss out – register here: https://ow.ly/WHwY50X43LL
Women in Leadership Enquiries? Contact Leanne Blackwell E: leanne@tha.asn.au Ph: 0413 544 304
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Tasmanian Hospitality Review October/November Edition
Women in Leadership
A Champion for Women in Leadership Shelley Verdouw – Hotel Manager, RACV Hobart With more than three decades in the accommodation industry, Shelley Verdouw is no stranger to leadership. As Hotel Manager at RACV Hobart, President of Hospitality Tasmania’s Accommodation Division, and more recently joining the Accommodation Australia board, Shelley embodies what it means to lead by example. Last year, she was awarded a Women in Leadership (WIL) scholarship through Hospitality Tasmania to complete the Foundations of Directorship course with the Australian Institute of Company Directors (AICD) — an opportunity she describes as “perfect timing”. “Although I had been on the board with the hospitality association for nearly 10 years, most of what I had done was on the job. To have the opportunity to take on some formal training was amazing and perfect timing,” Shelley said. “It led me into the Accommodation President’s role, which was very exciting, and that also led to an opportunity with the Accommodation Australia board.” The AICD training provided Shelley with more than just a professional credential, it was a validation of her years of experience and instinctive governance
skills.
“One of the biggest things I got out of it was confirmation that I was on the right track, that the board I was involved with had the right principles and underpinnings,” she said. “The formal side really polished that off and brought together the fundamentals I needed to continue in that space and be a valuable contributor.” Now, as a visible leader across Tasmania’s hospitality landscape, Shelley champions the power of learning and professional development — inspiring the next generation of women to embrace every opportunity that helps them grow, lead and thrive. Having benefited from some strong female mentors throughout her own career, Shelley is now determined to pay back and provide the same opportunities whenever she can. “I’ve been given so many fortunate opportunities and if it wasn’t for the great people that I met and the people that believed in me or gave me those chances, I wouldn’t have been doing the things that I am. “I now think I’m at a point where I want to give back, and I want to make sure that I can contribute and give back to not just an industry that I love and has done so much for me, but to keep it fresh and keep it interesting for young people as well.”
SHELLEY (THIRD FROM LEFT) WITH THE ACCOMMODATION AUSTRALIA BOARD EARLIER IN 2025
27 Tasmanian Hospitality Review October/November Edition
PROUDLY SPONSORED BY
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Tasmanian Hospitality Review October/November Edition
Tasmania’s hospitality industry celebrates another record evening
Tasmania’s vibrant hospitality sector shone brightly with another record turnout for the state’s biggest celebration, the 2025 Hospitality Tasmania Awards for Excellence. Close to 900 industry representatives and dignitaries – surpassing the 800 who attended last year – converged on the Royal Tasmanian Botanical Gardens to honour the best of the best across 44 categories, with venues from every region recognised for setting new benchmarks in food, beverage, tourism, and accommodation. This year also set a record number of entries, with 213 venues submitting 625 nominations, reflecting the strength and innovation of Tasmania’s hospitality and community clubs scene. “Every year, these awards remind us just how creative, resilient and community-minded our hospitality professionals are. Whether it’s a regional gem or a bustling metro favourite, Tasmania continues to punch above its weight,” Hospitality Tasmania chief executive Steve Old said. “The energy and camaraderie at the gardens tonight reflected the strength of Tasmania’s hospitality community. These businesses don’t just serve food or provide a bed, they create experiences that put our state on the map.” Launceston’s The Plough Inn matched its record haul of four golds from 2024, including taking home the Hotel/Pub Tavern of the Year – Metro crown for a third successive year. The venue also retained its Best Sports Bar and Best TAB titles, and was recognised with the best Disability & Inclusion Access Award (Hospitality Venue). Longley International Hotel also went back-to-back as Hotel Pub/Tavern of the Year – Regional, as well as taking out a third straight Best Live Music or Entertainment Venue (Pubs/Taverns) nod. Also among the headline honours was Frogmore Creek, which was named Restaurant of the Year – Regional, reinforcing its reputation as one of Tasmania’s most outstanding dining destinations. Frogmore was also judged best stand alone restaurant. Peppina once again claimed Restaurant of the Year – Metro, capping an incredible night with three golds, including Best Restaurant in an Accommodation Venue and Best International or Speciality Cuisine. Massimo Mele’s masterpiece also won a silver medal behind Stillwater Restaurant for Wine List of the Year. In the accommodation categories, The Cove Tasmania took out Accommodation Venue of the Year – Metro for the first time, concluding an incredible night which also saw gold recognition as Best Superior Accommodation and taking out the Veolia Best Environmental & Recycling Practice award. Saffire Freycinet retained Accommodation Venue of the Year – Regional and the Best Deluxe Accommodation to maintain its reputation as one of the state’s leading luxury operators. A defining moment of the night came with the presentation of Life Membership, bestowed not on an individual this year but on the Mure family, honouring their five decades-long contribution to Tasmanian dining, seafood, and tourism. Their name has become synonymous with hospitality excellence and family legacy. Another highlight was the ‘People’s Choice Award” categories, which were introduced for the first time in partnership with Pulse Tasmania. The Best Bar, Best Burger and Best Coffee competitions garnered more than 20,000 votes from the public, seeing Little Green Men Brewing, Food For Dudes and Bruce’s Cafe emerge the winners.
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PERPETUAL WINNERS
HOSPITALITY MINISTER’s Award for Contribution to the INDUSTRY Julian & Tracey Jacobs Paul Foreman HOSPITALITY MINISTER’S Award for Contribution to the INDUSTRY
James and Andrea Johns Premier’s Award for Contribution to the Community
Life membership John Dabner The Mure Family HOSPITALITY TASMANIA LIFE MEMBERSHIP
Vanidol Lulitanond BERTIE TUCCERI Award
TASMANIAʼS FOOD AND CULTURE FESTIVAL SUMMER
27 DEC – 03 JAN HOBART WATERFRONT
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Tasmanian Hospitality Review October/November Edition
MAJOR WINNERS
Accommodation Venue of the Year - Regional Saffire Freycinet
Accommodation Venue of the Year - metro The Cove Tasmania
pub/tavern of the Year - Regional Longley International Hotel
pub/tavern Venue of the Year - metro The Plough Inn
restaurant of the Year - Regional Frogmore Creek
restaurant of the Year - metro Peppina
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PERPETUAL AWARD WINNERS
WINNER
Premier’s award for contribution to the community James and Andrea Johns’ connection to the Central Highlands community runs deep, built on years of hard work and resilience. By growing opportunity, the couple have helped others thrive, creating jobs, attracting visitors and bringing new life to the region. Every decision they make carries a sense of stewardship — ensuring the region not only survives, but flourishes for generations to come. “It means an awful lot, because one of the reasons Andrea and I and the family decided to purchase the Miena Village and Great Lake Hotel was because we really wanted to contribute to the community that was up there. This means the absolute world to us.”
hospitality
minister’s
award
for
contribution to the industry Paul Foreman a larger-than-life character who has, for more than three decades, dedicated his life to food. His work has earned national recognition and seen him share the stove with some of the world’s most celebrated chefs. But what truly sets Paul apart is his commitment to nurturing others — mentoring young cooks, consulting with venues, and helping shape the next generation of Tasmanian culinary talent. “I’m totally honoured, a little bit embarrassed. In hospitality we tend to go down the road of just getting it done and we do what we do and what we love. But at the end of the day I am incredibly honoured to receive recognition like this.”
Tasmanian Hospitality Review October/November Edition “It’s been a long journey, I started when I was 26 and I’m 61 now! I love cooking, and the passion for cooking, meeting people and talking to people. It is special [bringing authentic flavours to the table], I love seeing the reaction of people’s faces when they try something new.” 32 bertie tucceri award For more than 30 years, Vanidol Lulitanond has been shaping Hobart’s dining scene. He opened his first restaurant in North Hobart and built a loyal following for authentic, home-style cooking grounded in family recipes and the flavours of his homeland. In those formative years, his menus helped introduce Hobart diners to a confident blend of Thai, Indian and Indonesian influences - always anchored in fresh local produce.
LIFE MEMBER - THE MURE FAMILY
WINNER
Quality Tasmanian seafood and the Mure family go hand in hand when talking about world-class produce. For more than 50 years the Mure name has become inseparable from Tasmanian hospitality itself, and this year the family was bestowed Hospitality Tasmania’s highest honour. Three generations are intwined in the story, which began in a small Victorian cottage at Battery Point by George and Jill. The vision is now in the hands of Will and Jude alongside their children Eve, Wilson and Jock. And while the business may be multi- generational for the family, Jock believes the links much deeper than just those within in the Mure clan. “I think there’s been generations of Tasmanian families all around, it’s hard to meet someone that hasn’t had a friend or a family member that hasn’t worked at Mures at some point, and
JOCK AND WILSON MURE AT THE AWARDS FOR EXCELLENCE AND INSERT: WILL AND JUDE.
quite often it is people’s first job,” he said. “So I feel like it’s nice to be a part of a community here, and generations of Tasmanians have been part of our story.” Being handed the keys to a successful venture may sound daunting,
but Wilson said the support from those before him and his siblings has enabled Mures to continue flourishing. “I think our parents and our grandparents have done a very good job in encouraging us to
do what we love, and that just happens to be fishing and hospitality. “We all sort of went our own ways to begin with, and we’ve all just come back to the family business, because it is such an incredible thing that we’re a part of.”
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