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.”
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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.
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