HOSPITALITY REVIEW TASMANIAN August/September 2025
Whisky Worth The Wait
Inside Turner Stillhouse’s bold new chapter - and Tasmania’s first ever Bourbon-style whisky
Also Inside: Clyde Mill | The Unconformity | Blue Hills Honey
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Tasmanian Hospitality Review August/September Edition
INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: Turner Stillhouse 8-12
Events Calendar 13 Minister Update 15 FEATURE: Clyde Mill 18-21 Events Update 22-23 Membership Update 25 Employment Relations Update 27 Corporate Update 30-31 FEATURE: Blue Hills Honey 32-35 Great Customer Experience Update 36-37 FEATURE: The Unconformity 38-39 Business Events Tasmania 43 TasTAFE 45
Clyde Mill. Pic: Steve Bell
Clubs Tasmania Update 46-47 Tourism Tasmania Update 51 Hospitality Dr 53 Corporate Glossary 54-55
Blue Hills Honey
Cover Photo: Justin Turner from Turner Stillhouse
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 August/September Edition Contains Alcohol 4
PRESIDENT UPDATE
Moving Tasmanian hospitality forward
of employment in our communities. The economic impact of a strong hospitality industry extends beyond just the direct jobs we create, it supports tourism, local businesses, and regional economies, making us a cornerstone of Tasmania’s economic health. The political uncertainty of the past few weeks has highlighted the importance of clear, consistent leadership that supports the growth of businesses, provides certainty to investors, and ensures that we are equipped to face the challenges ahead. We will continue to work closely with members of parliament to find the solutions for the issues that matter to our members. If we all work together without bias or preconceived ideas, I’m sure we can achieve long lasting outcomes that benefit Tasmania and secure a bright future for generations to come. What we need now is consistency – a government that will not only focus on the immediate needs of our sector but also make long-term investments that will enable our businesses to succeed. Let’s move forward with confidence, knowing that no matter the political outcome, our collective commitment to a vibrant, thriving hospitality industry will continue.
As we reflect on the outcome of the recent state election and the political developments that have followed, it’s clear that Tasmania’s hospitality industry is navigating through a period of transition. Parliament has now resumed, and political uncertainties have been tested. As these events unfold, one thing remains certain: Hospitality Tasmania will continue to advocate strongly for our members and the broader hospitality sector, regardless of the outcome of political contests. While the return of Parliament on August 19 has seen some early turbulence, political stability is critical to the success of our industry. The hospitality sector thrives best in an environment where businesses have the confidence to invest, plan, and grow. Without that stability, we risk dampening the very energy that drives our state forward. As we know, hospitality is a vital contributor to Tasmania’s economy. As the third-largest employing industry in the state, we provide jobs to thousands of Tasmanians, offering opportunities for career growth across a wide range of roles. From front-of-house staff to chefs, hotel managers to tour operators, the hospitality sector is a key pillar
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Tasmanian Hospitality Review August/September Edition
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Tasmanian Hospitality Review August/September Edition
CEO UPDATE
A Bold New Chapter for Tasmanian Hospitality
advocacy – has guided us ever since.
Welcome to the first edition of our magazine under our new banner! After 186 years representing Tasmania’s pubs, clubs, hotels, restaurants, and venues, we’ve taken a major step forward, and we’ve got a new name to prove it. As of July 15, the Tasmanian Hospitality Association is now proudly known as Hospitality Tasmania. It may only be a subtle name change, but this rebrand is far more than a logo refresh or cosmetic change. It’s the result of years of strategic planning, consultation, and an honest look at who we are, what we do, and how we’re seen by the people we serve. The name Hospitality Tasmania says exactly what we stand for — a strong, united voice for the hospitality industry across every corner of our state. From fine dining to footy club bars, from boutique accommodation to bustling night spots, our members are the backbone of Tasmania’s identity and economy. And our new name reflects that broad reach, energy and pride. Our roots run deep. The very first record of organised representation in our industry dates back to 1839, when a group of licensed victuallers met at the White Horse Tavern in Hobart to form a society for mutual benefit. That idea – of unity, strength and
Tasmania was the first state in Australia to unite the hotel and club sectors under one peak body. We were the first state to secure a dedicated Minister for Hospitality in government. And we’re continuing to lead the way in workforce development, industry partnerships, mental health support, and programs like Clubs Tasmania, Women in Leadership, and HospoHealth. Now, as Hospitality Tasmania, we’re positioned to grow stronger still. Very soon, we’ll also be launching the Hospitality Tasmania app, which will become a one-stop shop for members to access updates, training, events and support, all from your phone. And speaking of events, tickets are now on sale for our 2025 Awards for Excellence Gala Evening, to be held on Wednesday, October 15. This is always the highlight of our year, a celebration of talent, resilience and the people who make our industry great. Last year’s event at the Royal Tasmanian Botanical Gardens was a huge success, so visit our website to secure your spot now. Let’s keep shaping the future of Tasmanian hospitality — together.
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Tasmanian Hospitality Review August/September Edition
Tasmanian Hospitality Review August/September Edition 8 A Spirit of Innovation INDUSTRY FEATURE
The Tamar Valley might be a region better known for pinot noir and panoramic views than pioneering American-style spirits – but a quiet revolution has been maturing in barrels of charred oak for half a decade. After years of patience, precision and passion, Turner Stillhouse has officially uncorked a new chapter in Tasmanian distilling history, releasing its very first whiskies. And among them is the island’s inaugural Bourbon-style whisky. T his release isn’t just another milestone for Turner Stillhouse. It’s a bold and deliberate expansion of Tasmania’s spirits landscape, adding American influence, experimental processes, and a fierce commitment to provenance. At the helm of it all is a California-born finance executive turned award- winning distiller with a love of whisky and a very good reason to call Tasmania home. Whisky wasn’t just part of the plan for founder Justin Turner – it was the plan. The original intention was always to make world class spirits, it was just a little more patience was needed when it came to the whisky side of the business. “Whisky is absolutely why I started the distillery. It’s my passion, and it’s exciting to see these whiskies
finally coming to market, bringing something different and completely new,” says Justin. “I founded the distillery in late 2018… while our whiskies were patiently aging, we released our Three Cuts Gin in the market back in early 2019 and it’s just grown from strength to strength in that time. But my passion has always been on the whisky side of things, and so we released our new whisky under the Rosevears name in late May of this year.” The long-awaited release of Rosevears Tasmanian Three Grain Whisky and Rosevears Single Malt Whisky (Bourbon Cask Matured) marks the distillery’s entry into the serious world of aged spirits. Unlike many quick-turnaround gins, whisky requires years of quiet maturation, and Turner Stillhouse has taken no shortcuts. From milling to mashing, fermenting to distilling, and ultimately ageing, the process is entirely grain-to- glass, with every step carried out onsite. True to their commitment to local provenance, both whiskies are made from 100 per cent Tasmanian grains and water drawn from the mountain highlands via the confluence of the North and South Esk Rivers. The Three Grain Whisky – a true Bourbon-style spirit – is a standout first. Made from a mash bill of
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Tasmanian Hospitality Review August/September Edition
corn, rye, and barley, it’s matured in large format toasted and charred new American oak, a textbook Bourbon approach adapted with local flair. “We are the first distillery to produce a Bourbon- style whiskey using 100 per cent pure Tasmanian water and grains (corn, rye and barley) and matured in large-format toasted and charred new American oak,” says Justin. “A few others have dabbled in the space, but none have used all Tasmanian grains before, which sets us apart, nor done everything in house, as we call it, grain to glass. “We’ve invested quite a lot into doing this. We do 50 per cent what we call our three grain or bourbon style, and 50 per cent of production on a single malt, which is traditional. So, we’ve kind of gone 50- 50 into both. We’re receiving really strong response on both, but there’s a huge education that we’re trying to help the market with about what a grain whisky is, and how it sets it apart from a normal single Malt. “The majority of whisky on the market in this country is what we call a single malt, which is also a scotch, but you have to be in Scotland for it to be called a scotch, so single malt is what we call it
here, and that’s 99 per cent of the whiskies put out in Australia. We’re loving the response of people trying our craft bourbon style whisky, because most people in this country have only tried, for example, Jack Daniels or Jim Beam, they have never tried a true craft, super-premium bourbon.” Unlike most Australian whiskies, Turner’s Bourbon- style release leans into bold flavours. Expect toasted caramel, charred oak, and hints of vanilla – notes traditionally found in Kentucky but now unmistakably shaped by Tasmania’s cool climate
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Tasmanian Hospitality Review August/September Edition
and wild yeasts. Indeed, terroir is not just a buzzword here; it’s baked into the process. Open fermentation allows for oxygen exposure and local microbial influence from the surrounding vineyards. They’ve also employed a unique distiller’s yeast strain never before used in Tasmanian whisky production, contributing to a complexity that is both rooted in place and globally inspired. “We are in wine country, in the Tamar Valley, and for me the slight influence from the wild yeast in our flavours is important in embracing our terroir,” says Justin. The equipment is as tailored as the approach: a 3000-litre copper hybrid still imported from Oregon lends flexibility and finesse to each distillation run. Lead Distiller Brett Coulson and rising talent Rachel Alberti guide every stage with care and craft. And the first 500 bottles released of both the Three Grain and Single Malt will be a collectable, with each numbered, gift-boxed, and signed by both Justin and Brett. W hile whisky has long been the dream, it was a white spirit that put Turner Stillhouse on the map. Its flagship brand, Three Cuts Gin, has become Tasmania’s most awarded gin range, with more than 40 accolades across Australia and the globe.
And now, it’s one of only four Australian spirits – and eight on the planet – shortlisted for the title of world’s best gin by the International Wine and Spirit Competition later this year. That’s not just good. That’s globally elite. When the Three Cuts Distiller’s Release received one of the coveted Gold Outstanding medals at the International Wine and Spirit Competition, (the highest accolade possible), it also set a new benchmark for Tasmanian spirits. “A couple years back, we won Best Gin at the Australia Gin Awards, Best International Gin in the States at the American Distilling Awards and we’ve won a number of gold over the years at both the San Francisco world spirits and International Wine and Spirits in London,” Turner says. “The San Francisco and International Wine and Spirits are considered kind of the pinnacle of all the award “Whisky is absolutely why I started the distillery. It’s my passion, it’s exciting to see these whiskies fianlly coming to market.” - Justin Turner
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Tasmanian Hospitality Review August/September Edition
shows, and the rest are – not to be dismissed at all – but those two are kind of at the highest level. The judges are just much more educated, they have a better tasting process when they’re tasting the spirits and are more technically sound. “In London, International Wine and Spirits is one of the most premium, well respected and longest running spirit shows globally. We’ll call it the Oscars of the spirits world, if you want to do an analogy, and we’ve always performed well. We’ve won gold across four of our different gins at that event. And just winning gold on any spirit, most distilleries would be lucky to get once in their lifetime. So, to get four across our different gins is great and this year, culminating with a Spirit Gold Outstanding on our Three Cuts Distiller’s release, 98 points. 98 points is in rarefied air, rarefied territory, so we were just one of eight out of over 5000 entries got that score, and we’re up for world best gin this year. “It’s the highest score of any Tasmanian spirit ever in history across whisky, gin, vodka and so forth. We’re pretty excited to be representing Tasmania on the world stage. It’s a one of eight chance, I couldn’t tell you what the what the odds are actually winning but fingers crossed. It could be just an amazing, amazing win if we get it. But if not, we’re just happy to be nominated in that top eight in the world, out of thousands of entries. Although Turner Stillhouse is now armed with a portfolio of premium spirits, the experience extends beyond the bottle. For visitors to the Tamar Valley, the distillery offers a destination all its own. Set on the grounds of Tamar Ridge, and sharing the estate with the Brown Family Wine Group, Turner Stillhouse is likely the only place in Australia where you can enjoy a world-class wine and spirits tasting in a single visit, all against the backdrop of the Tamar River and rolling vineyard hills. The collaboration between winery and distillery isn’t just about convenience, it’s a deliberate synergy that reflects Justin’s own upbringing where his palate was shaped by time spent at his parents’ winery in
California. That early exposure to fermentation, flavour development, and cellar-door hospitality still influences the way he runs the business. “People are generally looking for an interactive, more engaging experience these days. So just going into a bar to have a taste of a product is great, but if you can actually see how things are made, it’s even better. And we created our distillery, this architect-designed distillery so when you walk in, you go on a bit of a journey, and you just see everything happening on the distillery floor below you. “There’s no secrets. It’s very transparent, we do everything in house, and customers love that. And the fact you can come here and try our whisky aged in that Pinot cask, and then go next door and have a glass of [Tamar Ridge] Pinot is unique. You won’t find that anywhere in the country with a distillery and a winery on the same property.” Despite the sustained early success for Turner Stillhouse, there is no resting on the laurels. The launch of Tasmania’s first Bourbon-style whisky is a statement in itself: this is a distillery that won’t be boxed in by tradition. But neither will it ignore it. Every drop of whisky and gin, every tour given, and every bottle signed carries the weight of intention. Local ingredients. Experimental methods. A reverence for craftsmanship. And above all, a genuine passion for sharing something truly Tasmanian with the world. “You’re trying to create and put something out that you hope consumers will appreciate and enjoy, because otherwise, there’s no point doing this. But also, we take some risks here and we try to do things a little bit uniquely, with different equipment and approaches to our distillation, but really embracing Tasmanian grains and water and the process.” The global accolades might keep stacking up, but the true success of Turner Stillhouse might just lie in its ability to stay true to its roots, even as it rewrites the script.
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Tasmanian Hospitality Review August/September Edition
TASMANIAN EVENTS CALENDAR AUGUST
THROUGH OCTOBER
Aug 21 Aug 31 through
Sep 26 Oct 4 through
Sep 18 Sep 21 through
Cradle Mt. Winter Hot Chocolate Experience
Junction Arts Festival
Hockey Australia Masters Women’s Champs
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Oct 3 Oct 5 through
Oct 7 Oct 9 through
Oct 4
Oktoberfest Hobart
AFLW North Melbourne v Sydney Swans
PFD Trade Show
Oct 16 Oct 19 through
Oct 8 Oct 22 through
Oct 15
13 Tasmanian Hospitality Review August/September Edition The Unconformity
NORTH Festival
Hospitality Tasmania Awards for Excellence
17 - 18 SEPTEMBER 2025 | ICC SYDNEY
THE MUST ATTEND EVENT FOR RESORT & ACCOMMODATION PROPERTIES! TECHNOLOGY | COMMERCE | DESIGN | EXPERIENCE
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Tasmanian Hospitality Review August/September Edition
EDITORIAL
Minister for Hospitality and Small Business Jane Howlett
What a year it has been so far for the tourism and hospitality sector. During the traditional summer peak season we saw record breaking occupancy rates across the State following a difficult few years for the industry. Hospitality Tasmania and business operators, along with Tourism Tasmania, are to be commended on their efforts to do more to bring visitors to the island. The Liberal Government has provided strong, consistent support for the visitor economy and it is terrific to see things turning around. Working with and listening to industry has seen the implementation of initiatives like the Business Events Attraction Fund, the popular Small Business Enabling Grants Program and the Hospitality Business Boost Grants which support further growth. Tourism Tasmania has continued to promote Tasmania as a unique winter destination through the ‘Off Season’ marketing campaign, and there is little doubt this is driving growth of the visitor economy. Smoothing out the peaks and valleys of visitation supports the retention of a skilled workforce and is a key focus of the 2030 Visitor Economy Strategy. Supporting that, the Off Season winter program positions the cooler months as the time of the year when the state is most different to the rest of the country, a time when the days are crisp and the experiences unforgettable. The return of Dark Mofo in 2025 provided a welcome boost to the State at just the right time, boosting occupancy figures at hotels in Hobart and Launceston in June, while the Illuminate festival in the North West saw positive increases there too. Our beautiful island is a world leading tourism destination, and that reputation also drives visitors to seek out experience the best we have to offer in our pubs, clubs, restaurants and cafes. The tourism and visitor spend is an essential contributor to the Tasmanian economy, local businesses and regional employment. And while tourism supports 1 in 6 jobs in Tasmania, a significant portion of those are within the hospitality sector. The tourism and hospitality industry sustains our communities, allows Tasmanians to thrive, earn an income and invest back into their own community.
The industry currently injects around $3.5 billion in visitor spending, with 1.3 million interstate and international travellers making their way here through scheduled air and sea services. remains challenging domestically and globally, the Aviation Attraction Fund has been established to ensure we can maintain, and indeed increase capacity to the island, so more of our tourism and hospitality businesses can reap the benefits. Hobart is leading the country in occupancy growth, and this is a reflection of the collaboration of industry, businesses and government to build this sector. We want to see our tourism and hospitality sector growing sustainably for the future, with $10 million invested last year into job-ready training, visitor attraction and business support. While the aviation environment Through meeting with our wonderful operators and industry leaders I understand that worker accommodation remains a challenge for our sector, particularly those in the regions. My office was pleased to collaborate closely with Hospitality Tasmania, the TICT and the Department of State Growth to host a Worker Housing Roundtable. The Roundtable was attended by the Regional Tourism Organisations, tourism and hospitality operators and key regulatory and service agencies including the Tasmanian Planning Office, Office of the Coordinator General and Homes Tasmania. There were a number of opportunities and actions arising from the session to inform Government of a coordinated and strategic response to tourism and hospitality staff housing challenges. I look forward to continue working with industry on this important matter. Even more effort has been put into cutting the red tape that has been an obstacle for licensed businesses over the past year. A lot has already been achieved, but there is more to be done and I look forward to getting on with the job. Finally, I’d like to congratulate Hospitality Tasmania for the new name and the spectacular launch event at Aura Hobart. It was an excellent chance for me to connect with you all and celebrate this exciting new chapter.
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Editorial
Juicy Isle, your local partner in sustainable hospitality solutions For over 50 years, Juicy Isle has been proudly Tasmanian, family-owned, and committed to supporting our state’s hospitality industry. From our purpose-built manufacturing site in Cambridge, we craft some of Tasmania’s most loved brands – JUICY ISLE, PURE TASSIE, HARTZ, VITA CEE, The GOOD APPLE, and WESTERWAY FARMS. We believe the true spirit of Tasmanian hospitality is best experienced through products made right here at home – using the freshest local ingredients. That’s why we source berries from the Derwent Valley, apples from the Huon, and pristine water from the Tasmanian Southwest. Our diverse product portfolio is designed with the needs of hotels, restaurants, cafés, bars, and catering businesses in mind – offering Juices, Drinks, Mineral Waters, Soft Drinks, Syrups, Toppings,
Cordials, and Mixers in a variety of pack sizes and formats to suit your service style. Now, with the addition of Sustainable Packaging Solutions, we make it even easier for hospitality venues to source everything from one trusted local supplier – combining quality beverages with eco-friendly food and drink packaging that helps reduce environmental impact. Through Juicy Isle Distribution, we deliver not only our own brands but also a wide range of complementary products, including Beverages, Snack Foods, Confectionery, and Sustainable Packaging – all with the reliable service the Tasmanian hospitality industry deserves. Contact us today on 03 6274 5999 or online@ juicyisle.com.au to discuss how we can support your business with local products, sustainable solutions, and exceptional service.
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Clyde Mill INDUSTRY FEATURE
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Tasmanian Hospitality Review August/September Edition
PICS: STEVE BELL
In the rolling hills of Tasmania’s Central Highlands, the town of Bothwell has long been a place where history and hospitality intersect. Known for its heritage charm, fishing streams, and its claim as the home of Australia’s oldest golf course, the township now has another jewel in its crown. F or almost a decade, the property – best known to many as the former Nant Distillery – stood silent. Its sandstone homestead, historic flour mill, and distilling equipment were left dormant following the collapse of the previous business, which had attracted national attention for all the wrong reasons. The chequered history of Nant left not just a vacant building, but also a missed opportunity for the region. That was until late 2024, when local farming couple John and Annie Ramsay decided to take on a project they never quite expected to own. “The place came on the market late last year and Annie and I were pretty thrilled to be able to secure it. We actually didn’t ever think we could, but the bank backed us in and we got it over the line,” John recalls with a laugh. “That was the first hurdle, the second hurdle is getting everything up and going. So that’s been a fair process, but it’s been good to put deadlines around it.
“We had an event back in July that we had to get some stuff ready for, and then whisky week, we probably weren’t really ready for that, but it was good to just push us along to get systems in place.” John and Annie are no strangers to hard work. As poppy and lamb farmers, they’ve built their livelihood on the land, with a deep connection to Bothwell and its surrounding landscapes. Purchasing the property initially made sense for practical reasons: it offered valuable grazing land, multiple dwellings, and the chance to live in and restore a magnificent sandstone homestead. However, the lure of reviving the distillery was a pull too strong to ignore, both for the couple and for the local region. “You don’t get many opportunities in Bothwell for more land and water, and it also had a few houses,” John says. “Annie and I were looking at building a new house, it’s got a lovely old sandstone homestead that we could renovate and live in, so it ticked a lot of boxes. It was a good opportunity, right next door to us, and then you had the distillery on it as well. That hasn’t been operating so one of the drivers was also to get it up and going for the community, just have another venue, another place to go.”
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For many locals, the thought of seeing the site come back to life was reason enough to celebrate. But there was just one small catch: John had no experience in distilling spirits. “Never [did he think it would be a field he would dabble in]. I’m still trying to get my palate around the whisky, but I’m getting better,” he says with a smile. “But it’s exciting, anything new and business wise is exciting. A lot of learning but it’s been an enjoyable journey so far, hectic that’s for sure.” Fortunately, John knew exactly where to turn. “As long as you put the right people around you I think you will be all right and I’ve got a really good distiller who I know well, we’ve got a good relationship. So that was a key and he’s got distilling down pat. He knows what to do, he knows the property already as he’d worked here before. In terms of distilling, I’m very confident that he’s going to do a great job and that’s one less thing for me to worry about.” While the distillery operations were left in capable hands, the couple tackled the task of making the property visitor ready. That meant everything from new decks and pathways to a battle with some persistent possums who had attempted to make a home of their own. The main homestead needed a
lot of work, while for the other houses it more just a bit of TLC, fixing up all the little things that if you don’t live in a house for a period of time – guttering, wiring, plastering, a bit of painting – need attention. Thankfully, despite no use since the collapse of Nant, the distillery itself was “in really good nick”, which didn’t take too much to get going. “That [the distillery] hasn’t been operating so one of the drivers was also to get it up and going for the community, just to have another venue, another place to go . ” - John Ramsay The Ramsay’s are keenly aware that the site’s history could have potentially been a double- edged sword. While its name once carried prestige, it also became mired in controversy after investors lost money under the previous ownership. But John is confident under the Clyde Mill banner, a new chapter can be written. “I actually had no concerns about that, whether that’s right or wrong. I feel for the people who lost money, that was terrible and a really big shame and it should never have
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Tasmanian Hospitality Review August/September Edition
happened. Yet the buildings, the product, what it does for Bothwell, it is quite separate to that. I hope people see it that way. As a family, we’ve worked hard to bring a fresh perspective to this venue… our goal is to create a welcoming environment for all ages.” For John, the focus is on the future, one where Clyde Mill becomes both a destination for visitors and a gathering place for locals. “Ultimately, it’s not our main business and I’ve got to be careful not to lose focus on the farm. But it would be nice to be a lovely, busy, bustling place in the summer months, or just a nice little place that you can go and buy a good product, good spirits, good whisky, good gin. “We don’t know how big or how small it could be, I guess we want to get back to how good it was before, which was good food, good service. It’s a great spot. I’d love to sell our gin and whisky in a large scale eventually, but it’s a tough market at the moment, so we will see where it takes us.” After a special preview during Whisky Week in early August, the goal is for Clyde Mill to be fully operational in mid-September. Visitors can expect premium Tasmanian whisky – including cask strength releases from Tawny, Apera, and Bourbon casks distilled between 2019 and 2021 – as well as
a bespoke citrus gin made with grapefruit, orange, pepperberry, lemon, and mandarin. “Hopefully come spring it’ll be fully open, and maybe open for events, and tours. We are still waiting on the manager and some timelines around that, but we are looking forward to seeing people come through the door.” Clyde Mill now stands ready to welcome a new wave of visitors, bringing with it the promise of fine spirits, warm hospitality, and a new chapter in the story of Bothwell’s most famous mill.
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Events Update
Showcasing Tasmania at the 2025 Hospitality New Zealand Conference Hospitality Tasmania once again strengthened its collaborative relationship with Hospitality New Zealand at the 2025 Hospitality New Zealand Conference, which unfolded in June at the Tākina Convention Centre in Wellington. As part of our long standing relationship, Hospitality Tasmania proudly presented a dynamic Tasmanian display, supported by Tourism Tasmania alongside two of Tasmania’s finest producers in Willie Smith’s Cider and Callington Mill Distillery. Positioned at the entrance to the main plenary hall, the display provided conference delegates with a multi-sensory introduction to the state as a premier destination and showcased the exceptional quality of Tasmanian hospitality produce. Over two busy days, the space became a vibrant hub where delegates gathered, socialised, and experienced authentic Tasmanian flavours.
appreciated both the flavour and the story behind the brand. Callington Mill Distillery, housed in a historic 19th- century windmill in Oatlands, impressed delegates with its premium spirits crafted from locally grown barley and pure Tasmanian water. Their whisky and gin exemplified heritage and innovation, complemented by insights into the distillery’s new waterfront venture – highlighting Tasmania’s evolving hospitality landscape. Our team engaged delegates with stories about Tasmania’s hospitality sector and its unique offerings. A local barista added to the experience, serving coffee alongside the tastings, while a comfortable lounge area provided a welcoming space for attendees to unwind, connect, and enjoy the Tasmanian atmosphere.
The display featured stunning audiovisual presentations highlighting Tasmania’s breathtaking landscapes and unique experiences, complemented by an enticing holiday package, which was the major prize in Hospitality New Zealand’s Trade Passport competition. Delegates eagerly engaged with the display to collect stamps and enter the competition, driving strong foot traffic to the area. At the heart of the hospitality offering were tastings of Willie Smith’s renowned cider and Callington Mill’s handcrafted whisky and gin. Willie Smith’s, Tasmania’s first certified organic cider producer, brought a crisp, refreshing taste born from generations of orchard expertise in the Huon Valley. Their commitment to sustainability and quality resonated deeply with visitors, who
Attendance at the conference was strong, with 439 delegates on the first day and 408 on the second, resulting in high exposure for the Tasmanian display and its premium brands. Feedback was overwhelmingly positive, with delegates commenting on the immersive visuals, the exceptional quality of Tasmanian products, and a genuine excitement about visiting Tasmania.
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Tasmanian Hospitality Review August/September Edition
Events Update
This successful showcase underscored the value of strategic partnerships and immersive brand experiences in promoting Tasmania’s hospitality industry across the Tasman Sea. We extend our sincere thanks to Willie Smith’s Cider and Callington Mill Distillery for their vital role in delivering a memorable Tasmanian experience. Their craftsmanship and stories brought Tasmania to life and left a lasting impression on our colleagues across the ditch Hospitality Tasmania annual Awards for Excellence Our biggest event for the year, our Awards for Excellence, return in 2025 - bigger, better, and more vibrant than ever Join us for an unforgettable evening at the Royal Tasmanian Botanical Gardens, where we’ll come together to celebrate the best of Tasmania’s hospitality industry. It’s the ultimate industry night
out—network, reconnect, and party like only hospitality people know how! As the sun sets, the energy rises. Hugo Bladel will bring the dance floor to life with his signature live DJ performance, so get ready to celebrate in true hospitality style. When the party wraps up, the Red Decker Bus team will be on hand to transport you back to the Waterfront to keep the celebrations going. Don’t miss out! Get your tickets now at https:// events.humanitix.com/hospitality-tasmania- awards-for-excellence
Event Enquiries? Contact Amy Groves-Bosworth E: amy@tha.asn.au Ph: 0407 864 185
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From rich sauces to sweet jams and tangy relishes – our range is made with care, just like homemade. Now easier than ever to stock. Order through PFD Food Services and serve the flavours your customers love.
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Tasmanian Hospitality Review August/September Edition
Membership Update
While the winter months brought solid activity in some locations, many regional areas continue to feel the strain. A slowdown in tourism, combined with the ongoing cost of living crisis and the rising costs of doing business has made this a tough period for many operators across the state. Hospitality Tasmania continues to hear your concerns first-hand through venue visits and conversations with members. Regardless of the outcome of the next parliament, Hospitality Tasmania will continue to seek additional support for our sector – particularly for regional businesses doing it toughest.
• Membership Portal – Resources, events, and offers are available at www.hospitalitytasmania. com.au. Contact Nick or Anita if you need login assistance. • Beverage Survey – A new Beverage Survey has recently been released. We encourage all members to participate. Your input informs discussions with suppliers and helps us track purchasing trends.
Here to Help
If your business is facing challenges – whether it’s staffing, compliance, financial pressure or just uncertainty – please reach out. We are your voice, and we are here to help.
Event and Industry Engagements
AFL matches in Hobart and Launceston continue to provide valuable spikes in visitation. Many accommodation venues and local businesses report solid weekends when games are scheduled, a helpful lift in what is otherwise a quieter trading period. Throughout June and July we have been actively travelling to regions across the state. These direct visits are vital for understanding your current challenges and ensuring you are connected to tools, resources, and advocacy that can help.
WELCOME NEW THA MEMBERS
Sweetbrew Coffee - Launceston Sweetbrew Coffee - Campbell Town Tatler Lane By Sweetbrew - Launceston Launceston Basketball Association - Launceston Cygnet Bowls Club - Cygnet Devonport City Soccer Club - Devonport Parkside Bar & Kitchen - St Helens Zero Davey Italian - Hobart Season and Fire - Hobart Hobart Town Hotel - Hobart Derwent Estate Vineyard - Granton Orford Riverside Cafe and Providore - Orford
Staff changes
As I am sure many of you are aware, there has been a change within the membership team to start the 2025/26 financial year with Jordan Lewtas recently finishing up with Hospitality Tasmania. Jordan built many strong relationships with our members during his tenure, and if he was your main point of contact, especially in the south of the state, you can reach out to Anita Lewis with any questions or concerns.
Membership Enquiries? Nick Roney (north) E: nick@tha.asn.au Ph: 0439 119 343 Anita Lewis (south) E: anita@tha.asn.au Ph: 0488 455 431
Ongoing Campaigns & Member Resources
• Workforce Development – In partnership with the Tasmanian Hospitality & Tourism Academy.
25 Tasmanian Hospitality Review August/September Edition
HOSTPLUS OUTSTANDING VALUE SUPER 8 YEARS IN A ROW We’re proud to have won Canstar’s Outstanding Value Super Award for the eighth year in a row. The award recognises our strong long-term performance, competitive fees and an array of product features. So it’s not just a win for us, but a win for our members.
Compare Hostplus
Awards and ratings are only one factor to consider when choosing a super fund. Visit hostplus.com.au/awards for awards criteria and disclaimers. Consider the PDS and TMD at hostplus.com.au before making a decision. Issued by Host-Plus Pty Limited ABN 79 008 634 704 as trustee for the Hostplus Superannuation Fund ABN 68 657 495 890. HP3248
Employment Relations Update
In today’s dynamic workforce, casual employment has become a cornerstone of flexibility for both employers and employees. From hospitality and retail to club’s award, casual workers fill critical gaps in staffing and provide businesses with the agility to respond to fluctuating demand. However, this flexibility often comes at the cost of clarity and security — especially when employment contracts are absent. What Is Casual Employment? Casual employees typically work irregular hours, are not guaranteed ongoing work, and are paid a loading in lieu of benefits such as paid leave, e.g. casuals receive a 25% loading to compensate for the lack of entitlements. Despite these arrangements, casual workers still have rights under the Fair Work Act, including protection against unfair dismissal and access to workplace safety. Yet, without a formal contract, these rights can be difficult to enforce. Why Employment Contracts Matter 1. Clarity of Terms • Contracts define the nature of the employment relationship. • They outline pay rates, duties, hours, and expectations. • This helps avoid misunderstandings and disputes. 2. Legal Protection • A written agreement protects both parties in case of conflict. • It can serve as evidence in legal proceedings or Fair Work claims. • It ensures compliance with award conditions and workplace laws. 3. Recognition of Rights • Casuals may be entitled to conversion to permanent employment after a certain period.
• Contracts can include clauses about eligibility and process for conversion. • They also clarify entitlements like superannuation and workplace safety obligations. 4. Professionalism and Trust • Providing a contract signals respect and professionalism. • It builds trust and transparency between employer and employee. • It can improve morale and retention, even in short-term roles. Risks of Not Having a Contract • Misclassification: Without a contract, casuals may be misclassified, leading to legal and financial consequences. • Unclear Expectations: Lack of defined duties or hours can result in inconsistent performance or unmet business needs. • Disputes Over Pay or Conditions: Verbal agreements are hard to prove and often lead to conflict. • Limited Recourse: Employees may struggle to assert their rights without documented terms. Employers should treat casual contracts as a standard onboarding tool, just like for permanent staff. Templates can be tailored to suit different industries and roles. Casual employment doesn’t mean casual treatment. Employment contracts are not just paperwork — they’re a foundation for fairness, clarity, and legal integrity. Formalising casual arrangements is no longer optional — it’s essential. Reach out to us at Hospitality Tasmania to ensure you remain compliant.
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HT OUT & ABOUT A LOOK AT THE TEAM’S TRAVELS & ADVENTURES
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Tasmanian Hospitality Review August/September Edition
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Corporate Partnerships Update
At Hospitality Tasmania, our members and industry partners are the cornerstone of our organisation. Recognising this, we have dedicated the past two months to strategically strengthening these vital relationships and reinforcing our corporate partnership program. Personally, I want to thank every supplier and partner who continues to champion our industry. Your trust and sponsorship are what allow us to deliver premier events, crucial support and advice, essential training and industry updates, plus exclusive member benefits, all whilst keeping membership fees competitive.
Paul French, Hostplus State Manager for TAS, will be available for private, one-on-one sessions to discuss your superannuation. This is a fantastic chance for you and your staff to receive personalised advice. Get in touch with us to find out more.
Mark your calendars: Key Industry Events
The Tassie Trade Show, Brought to you by our partners at PFD Foodservices . This is an unmissable statewide event. You can discover fresh trends, game-changing products, and local flavours to boost your business. Join them from 10am to 4pm at any of the three locations and come and say hello as we’ll be there too. • Devonport: Tuesday, 7th October at the Devonport Rec Centre • Launceston: Wednesday, 8th October at the Elphin Sports Centre • Hobart: Thursday, 9th October at PW1, Salamanca For more information and to register for reminders, visit: https://tassietradeshow.com.au/
Renewed partners for the 2025-26 FY
We are thrilled to announce that over ten key partners have renewed their commitment to our industry. These organisations work with us to maximise the value of your membership, and we encourage you to connect with them and access their expertise: • Bunnings Trade: Helping you get the job done and grow your business with dedicated support and the right range of products. • Collins SBA : On a mission to help people live their best life through financial clarity, confidence, and control. • Complete Information Solutions : Committed to providing reliable and affordable IT services that enhance your everyday operations. • PFD Food Services : Your one-stop shop, ensuring you get everything you need on one invoice and in one delivery. • Diageo : A global leader in beverage alcohol with an outstanding collection of brands across the spirits category. • Treasury Wine Estates : A global leader in wine, combining world-class winemaking with world-class brand marketing. • Work & Training : A leading employer of trainees and apprentices in Tasmania and a major provider of training and assessment services. • Aurora Energy : The only 100% Tasmanian- owned and operated energy retailer, committed to making energy easy for Tasmanians.
NoVacancy National Expo
For those in the accommodation sector, the NoVacancy Expo in Sydney is Australia’s most important industry event. It’s the ultimate destination to find the latest trends, technologies, and innovations that will shape the future of hospitality. Registration is free, and it is a must- attend for anyone looking to modernise their business. https://www.terrapinn.com/exhibition/novacancy Our upcoming Awards for Excellence on October 15 promises to be one of the biggest nights in our industry, and it wouldn’t be possible without the incredible support of our partners. A huge thank you to: • Asahi (Carlton & United Breweries)
Your finanical future: one-on- one super sessions As a direct benefit of our partnership with Hostplus, we are delighted to offer a valuable new opportunity.
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Tasmanian Hospitality Review August/September Edition
Corporate Partnerships Update
• Lion • Coca-Cola Europacific Partners • Diageo
our close working relationship and leverage the strengths of both organisations for the benefit of the visitor economy, the visitor experience, and the overall economic growth of the state. We also extend a warm welcome to Tasports. We are delighted to announce that they will be the exclusive sponsor of our Women in Leadership Award, a significant contribution to championing the leaders in our industry. Thank you once again to all our partners, both longstanding and new. Your commitment fuels our shared success, and we look forward to achieving great things together for our industry and visitor economy.
• Juicy Isle • Coopers • Suntory Oceania
• Juicy Isle • Coopers • Tassal • PFD
We also extend a special thanks to Tourism Tasmania for supporting this important industry event again this year, sponsoring the prestigious Best Tourism and Hospitality award.
Welcoming our new partners
Finally, it is with great excitement that we officially welcome our newest partners, who share our commitment to enhancing Tasmania’s future.
We are thrilled to announce a new strategic partnership between Hospitality Tasmania and Hobart Airport. The purpose of this partnership is to further develop
Partnership Enquiries? Contact Valeria Giraldo E: val@tha.asn.au Ph: 0405 202 918
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