HOSPITALITY REVIEW
Edition
Tasmanian Hospitality Association inducts 14th life member HOSPITALITY STALWART RECOGNISED
REGULAR SECTIONS Acting President Update 5 CEO Update 7 Minister Update 11 Opposition Leader 13 Workforce Development 15 IR Update 33 Clubs Tasmania 30-31 Great Customer Experience 35 TasTAFE 42-43 Liquor & Gaming 45 Business Events Tas 48-49 Hostplus 53 Hospitality Dr 54 INSIDE THIS ISSUE
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SPECIAL FEATURES Brewlab 8 - 10 Awards for Excellence 16-29
The Tasman 36-38 Mind Games 40-41 TasTAFE 42-43 Spin4Kids 47
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PRESIDENT UPDATE
THA ACTING PRESIDENT BEN CARPENTER
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WHAT a fantastic night the Awards for Excellence was in not only showcasing the best of the best across our industry, but also the resilience and belief of everyone within it. It is billed as our night of nights and the 2022 edition didn’t disappoint. We all know how testing the past two years have been. As I said on the evening, we have faced the toughest trading conditions we have ever experienced in the past 24 months and at times it may have appeared there was no end in sight. But the wheel is turning. The optimism and confidence is returning and there was genuine excitement back in the air at Wrest Point. It was great to have both the premier Jeremy Rockliff and deputy Michael Ferguson, our hospitality minister Nic Street, former minister Sarah Courtney and Shadow Minister for Economic Development, Energy, Finance and Racing Dean Winter attend and I’m sure they all left with the sense this wonderful industry is bouncing back to its best.
Congratulations to all the gold winners, the recognition is well deserved for the efforts in the past year to firstly get back on your feet but also continue to strive for perfection and excellence. I also want to congratulate our CEO Steve Old and his team for putting on a tremendous event, I know there were plenty of curveballs thrown their way in the lead up, but everything went off without a hitch and all the feedback I’ve heard from a host of the guests has been overwhelmingly positive. Decision to re-introduce silver and bronze awards was also met with great positivity. As an operator myself we are all striving to be the best we can be and land the ultimate prize, but any recognition businesses receive is appreciated and I have no doubt everyone who received an award on the evening is extremely proud. I know all our winners will do the state proud at this year’s AHA Awards for Excellence which will take place in Sydney in November. Hopefully we can continue to shine on the national stage and back up the four wins we had at February’s event. It was also great to see our 14th THA life member Frank Morgan inducted. Frank has been a big driving force for the association throughout his time with us and for those who are unaware, was instrumental in the move from the old offices in New Town to the current building in Salamanca which has allowed us to be the powerful voice for industry that we are today.
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CEO UPDATE
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THA CEO STEVE OLD
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RESURRECTION might be the theme of this year’s Dark Mofo event but it’s also the perfect description of our hospitality industry. The one thing I noticed at the Awards for Excellence was the positivity that is once again emerging from so many operators. Everyone has done it so tough in the past two years and I’m sure we are all sick of talking about Covid. The awards were a fantastic celebration of all the amazing businesses Tasmania has and it was great to see so many people with smiles on their faces and talking optimistically about what lies ahead. Congratulations to all the winners, it was great to see a mix of the well-established venues to recently opened establishments taste success and I’m confident we stand a really good chance to feature heavily at the national AHA awards in November.
In August, we will for the first time have a major presence at Agfest and I am extremely excited to be involved at what is a globally recognised event which attracts around 60,000 people every year. For four days from August 24-27, we will be showcasing ‘the best of Tasmanian hospitality’ and there will be a host of fun and entertaining activations for people to see each day. Keep an eye out on our social channels for more information on Agfest and what will be taking place in our shed as we draw closer to it! The other big project we have been working on is our 2030 vision for the industry, which we are hoping to be able to start releasing more information on soon. We have been consulting with all our partners right around the state and developing our vision of where we see the hospitality industry needs to be in 2030. We know that each region of Tasmania faces different problems, and it is why we have created this visionary document. If we are to maintain and grow hospitality in the next eight years, we need to start addressing these issues now so hospitality remains one of the best and vibrant sectors in the state. We will use this vision to continue talking to governments at all levels so they prioritise their funding assistance to ensure we are meeting the needs and challenges faced.
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THE BEER IS SMOOTH
(Pictured: Lisa Free, Jackie Grey, John Dabner and Steve Old )
For us at the THA, the night was a major event and a chance for the staff to celebrate as well but we continue to gear up for what is going to be a big second half to 2022.
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“We’re trying to bring a lot of activity and a lot of atmosphere into this area, where people might only think you can get in Salamanca or North Hobart, we want to provide incredible food and service that’s in a space that has so much potential. “And to move that barrier or break down that barrier in people’s minds is really important to us.” Brewlab’s ‘gypsy’ microbrewery is also set to be a key plank in helping any aspiring craft beer makers get a foot into the industry by alleviating the high costs of starting their own business.
“The idea is that he can be our kind of consultant, he’s the brewer, and we can now get people coming in. They come in with a recipe and give it to him - people that couldn’t normally afford to get into the craft brewing industry, just with the start-up costs and everything. “This is a way for them to kind of get into the industry and see if it’s for them without spending, 20, 30, $40,000 on equipment. “We’re also looking at courses as well so people can come in, not necessarily people that want to get into the craft beer industry, but are just interested in the process, they can come in and help us brew.” A spin off for potential brewers is seeing their products served in Brewlab, a feature that Van Tuil believes only adds to the experience for the customer and, in turn, for the local community.
“Russell has taken that on, and we got Tim Byrne from Big Red Brewing, he commissioned all the equipment for us,” Lawrence says.
VENUE FEATURE: BREWLAB
Creating a hub outside of traditional hospitality hotspots like Salamanca and North Hobart has been a major driving force behind the owners of Brewlab jumping headfirst into southern Tasmania’s latest craft beer offering D ERWENT Park might not be the first place that comes to mind when you think of a craft beer precinct. But for Lesley Van Tuil and Dave Lawrence, Gepp Parade on the outskirts of Hobart could be the first of a wave of offerings that help turn the region into the next must visit area. A little over a month since opening, Brewlab is now in full swing with the bar-café serving both American and Australian style burgers, a plethora of side options and a rotating roster of locally crafted tap beers. Upstairs a generous space can be used for private functions or meetings, an outdoor area has recently added live music for some laid-back Sunday sessions while a ‘gypsy’ microbrewery is also on site, which will allow Brewlab to not only host training courses and team building sessions but provide an avenue for budding beer brewers to hire the space to test the market.
Van Tuil and Lawrence, who have vast experience in hospitality, met while working together at The Den and have been blown away by the response they have received at Brewlab since throwing out the welcome mate. “We were asked to come and start this business up about a year and a half ago… the vision was not ours so we can’t really take credit necessarily for the location but our business partner Russell [Kelly] and a couple of his friends were here one day on the site, stopped and had a coffee and they thought ‘geez, this would be a nice place to have a beer,” Van Tuil says. “We obviously believe a lot in the location, we believe in the business and we believe in the branding and the community. “Craft beer isn’t necessarily a revolution any more but this building and this space is a revolution to the area because we want to provide a level of service and quality that isn’t available out here yet. “People think, oh where are you? Goodwood? Lutana? It’s so far away.
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EDITORIAL
Minister for Hospitality and Events Nic Street
This isn’t my first contribution to the THA magazine but it is my first as Minister for Hospitality and Events. This is a portfolio I am incredibly proud to hold, and you are an industry that I am proud to represent. I am a former small business operator and, while it wasn’t a hospitality business, I understand many of the obstacles you face and have empathy for the challenges that have been presented over the last two years. It’s a time we didn’t expect and a time that we hope to not have to repeat. The Tasmanian Liberal Government has been a strong supporter of the hospitality industry and the Tasmanian Hospitality Association as the peak body since we were elected in 2014. The partnership only grows as time goes on, and I’m pleased that we can support vital activities for your industry like development opportunities for emerging female hospitality leaders and providing funding to deliver targeted mental health support for the sector. I’m also pleased that we have been able to deliver indirect support through the successful travel voucher program, and direct funding to hospitality businesses through our small business assistance packages, the Hospitality Energy Rebate Grant Program and the Regional Visitor Attraction Hardship Grant Program.
We also earmarked $1 million for the Regional Hospitality Revival fund, but we know that it didn’t hit the mark as we hoped it would. After discussing this with the THA, last week we announced the new Revitalising Local Hospitality Venues Grant Program which will be launched in August. This program is the next step in our support of the industry and will provide grants of $5000 to eligible hospitality businesses to deliver projects or purchase equipment that will help them innovate or assist with recovery and productivity. There is a total of $750,000 allocated for this program through the 2022-23 financial year. We also listened and have ensured that the application process is simple, and that it supports you appropriately. I look forward to sharing the details of this program with you in August. I want to make sure I always listen to the industry and be your voice in the Parliament. As a sector you could not have stronger advocates than Steve Old and his team, and I look forward to continuing to work closely with them.
Photo Credit: Chris Kidd/The Mercury
“People get really get excited about the fact that they can stand there and have a beer and look at it being made. “Imagine down the track with gypsy brewing when there’s say a young guy who is in his 20s who wants to come and do a batch, they’re just giving it a go, for us to be able to also have their beer on tap and say [to customers] as an example ‘this dude is from Lutana, just trying to get out there and doing something really creative’ and it’s part of enhancing this community,” she says. “We really encourage other brewers and other companies to come out here. We were speaking to a regular who comes in nearly every second day who lives on Gepp Parade who’s about to open a homewares store on the strip.
“She was like ‘never ever, would I have thought I would see the day that there’s a bar here that’s so cool. I now feel inspired to do my business, my homewares store, I’ve lived in Gepp Parade my whole life’. “Hopefully this is all just the start of something big in the area.” “We’re trying to bring a lot of activity and a lot of atmosphere into this area, where people might only think you can get in Salamanca or North Hobart, we want to provide incredible food and service that’s in a space that has so much potential.” - Lesley Van Tuil
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EDITORIAL
Labor Leader and Shadow Minister for Tourism, Hospitality and Events REBECCA WHITE
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Rockliff-Ferguson government’s first budget fails Tasmania The Rockliff-Ferguson government’s first budget should have been notable for its vision for Tasmania and its building blocks for a better future for us all. Instead, it is notable for its sea of red ink and confirmation that this government has completely lost its way. Michael Ferguson’s first budget as Treasurer has laid bare the lack of experience in Liberal ranks, after the resignations of the former Premier and Treasurer Peter Gutwein, two other MPs and the loss of a third of the Cabinet. The budget statements show ballooning debt, with no strategy to get it under control and little to show for all this spending, with basic services like health and housing in crisis. The truth is Michael Ferguson has wrecked the budget, with the government borrowing $3.5 million every day for the next four years, on the way to a record debt of $5.2 billion, leaving Tasmanians to foot the bill for more than $600 million in interest payments. The state’s inflation rate is already the highest it’s been in more than 20 years – at 5.8 per cent, well above the national average and well beyond the growth in wages. And Tasmanians are feeling the consequences of this every day, with costs rapidly rising, making life harder and harder for families and businesses. The government pretends that everything is rosy but an honest appraisal of the data shows there are headwinds for the Tasmanian economy. The release of the latest State Final Demand figures underline this, with Tasmania’s domestic economy shrinking for the second quarter in a row, and household spending and private capital investment both down, along with business confidence, consumer confidence and building approvals.
Respected economist Saul Eslake has said Tasmania’s economy has slowed, and we are the only state going backwards. It is not just the economy – Tasmania’s population has also gone backwards for the past two quarters, as young Tasmanians again leave for the mainland, seeking better pay, better opportunities and cheaper housing. Meanwhile, the Liberals’ hallmark failure to deliver numerous projects promised to Tasmanians continues, with little to no progress on a number of major projects, including economic drivers like Hobart’s Macquarie Point and the Cradle Mountain Cableway. The reality is Michael Ferguson has wrecked the budget and lost control of the state’s finances. At a time when we need real action to improve wages, to improve access to affordable housing, and to ensure businesses can operate with minimal risk to their own future and livelihoods, Michael Ferguson has dropped the ball. If we are going to make the most of the opportunities before us and build a better future for Tasmania, the government needs to get the economic basics right.
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Many of the next generation of aspiring chefs are still in school, but if the high quality of recent entries in the THA Tasmanian School Cooking Challenge are anything to go by, the future of our restaurants will be in safe hands. This year the THA launched the challenge as a competition open to all students in years 9-12. The aim of the challenge is to celebrate the great work happening in Tasmanian schools, motivate students to strive for their best, and to have a competition platform that is easily accessible for schools and set up so that participation can’t be stalled or delayed by Covid. The Term 1 challenge focused around highlighting Tasmanian produce with students needing to write a recipe and prepare a dish celebrating berry fruit. Judges were blown away by the high standard of entries, with students clearly demonstrating their creativity, high level of skills and focus on presentation. Challenge winners for Term 1 were: • Overall Winner - Skye Furlonge (Launceston College) - Chocolate Berry Ball • Best Presentation - Jaymee Wright (Launceston College) - Raspberry Mille-Feuille with Lemon Curd • Brave & Bold - Nay Lowrey (Don College) - Lamb Chops with Berry Mint Sauce • Innovative - Rebekah Filleul (Wynyard High) Cheesecake Sandwich Great Team Effort - Mountain Heights School • Outstanding Achievement by a School - Latrobe High
The Term 2 Technique Challenge is encouraging students to demonstrate their baking skills and is currently accepting entries. Terms 3 and 4 will see students focusing on their skills on an international cuisine and a personal inspiration. You can follow Challenge entries on Instagram at: thaschoolcookingchallenge
(Pictured:Launceston College’s Jaymee Wright’s Raspberry Mille-Feuille with Lemon Curd)
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(Pictured: Mountain Heights School students Connaire and Jackson with their Berry Coulis and C&J’s Berry Delight)
Workforce Development Enquires? Contact Roger O’Meagher Email: roger@tha.asn.au or call (03) 6220 7306
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2022 AWARDS FOR EXCELLENCE Tasmanian Hospitality
2022 Life Member
FRANK MORGAN
Hospitality stalwart Frank Morgan has been around long enough to know how to survive in one of the state’s most dynamic industries. And he has a simple message to those who wish to follow in his footsteps. “In the years I’ve been in hospitality, it’s continually evolving, and the smart ones in the industry, they identify the trends and try and steer their business towards those trends,” Morgan says. “If you don’t do that today, you are in real trouble. “The industry, it’ll continue to evolve and it’s always going to evolve. And that’s the good part about it.” Morgan joined some of the Tasmanian Hospitality Association’s greats when he was inducted as the 14th life member at the Awards for Excellence. It was recognition well deserved for his contribution not only to the association but the industry as a whole. Morgan, director of Julfran Proprietary Ltd, has spent more than three decades within Tasmanian hospitality, including serving as a board member, treasurer and president of the association. It all began when he bought the Pembroke Hotel and Gordon Highlander with Stewart Wardlaw in 1989, beginning a journey which saw him add the Globe Hotel in 2001, create the Globe Group and playing a role in bringing the Thirsty Camel Bottleshops banner to Tasmania.
He later moved his venues into the Cellarbrations banner group and expanded to include retail bottleshops in Kings Meadows, Mowbray, Glenorchy and Hobart. “I mean, you do things for the industry, it is nice to be recognised but you don’t expect things like this,” he said of receiving life membership. “The hospitality industry always had an attraction for me, but when you join these associations, it’s really more of what you can put back into the industry.” Morgan was instrumental in shifting the THA offices from New Town to their current location in Salamanca, combining the hotels, restaurant and catering and clubs associations under one banner as well as clearing a host of debt to allow the association to be the powerful voice it is today for industry. “[At the time] we were the AHA just representing the hotels. Then you had the restaurant association and clubs looking after clubs. “We would have issues between each group and each group was going to Government for funding and for legislation. The best thing that probably happened is we all joined together to get one voice to Government and therefore we attracted a lot more funding. “We started to represent the whole industry.”
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PERPETUAL AWARD WINNERS
PERPETUAL AWARD WINNERS
HOSPITALITY MINISTER’S AWARD FOR CONTRIBUTION TO THE INDUSTRY KAREN BURBURY
HOSPITALITY MINISTER’S AWARD FOR CONTRIBUTION TO THE INDUSTRY SCOTT McMURRAY
You would be hard pressed to find someone as driven about ensuring the future of hospitality is in good hands than Karen Burbury. A self confessed ‘accidental’ restaurateur, Burbury surrounded herself with people that were passionate about the industry when she first started more than a decade ago, and now she thrives in passing that passion onto her staff. As her restaurant grew and her hospitality group expanded, Burbury invested more time and energy into her staff ensuring there was a succession plan of trainees, understanding that if she didn’t, then neither they nor her businesses would be successful. This dedication saw Burbury’s Cateract on Paterson win the Outstanding Achievement in Training category at the AHA national Awards for Excellence in February, and her continued commitment to providing the industry with future leaders was further recognised at the state awards. “I’m absolutely shocked, I can’t be any more humbled. I love this industry, I am an accidental restaurateur and I can only thank everyone who has mentored me through this space,” Burbury said. “I haven’t done it alone, I have done it with my team and I have a team, some of them – Bec McDonald for instance – who has been with me for 10 years, so that team has stuck really close. “My major promise is when they do leave me I do want them to be a better person, I want them to go out into the world. I get excited that managers move on and do better things.”
The restaurant scene right across Tasmania has been heavily influenced by Scott McMurray. Now at the helm of the hugely successful Frank Restaurant, McMurray has been involved in many notable venues such as Roche’s and Cow, to the creation of the Seaport precinct and Mud with Errol Stewart to Smolt. It’s not just individual recognition McMurray has achieved throughout his journey, but the impact he has had on people who have worked alongside and under him. Many careers have flourished under McMurray’s tutelage and he was a worthy recipient of the Bertie Tucceri award. “I think they’re a pretty amazing family when it comes to hospitality in Tassie. I remember Bertie as a fairly young fella, so for me it is a nice award to get,” McMurray said. “I sort of have a couple of focuses [for his staff], obviously their development as hospitality professionals, but then also their development as a person. “I think probably what’s happening now in hospitality is quite interesting, it is hard getting started, but I think we’re sort of in the cusp of a new generation of new hospitality guys. “There seems to be quite a few enthusiastic young guys around now and if you can sort of help them even a little bit or give them a bit of direction, for me, that’s a big thing.”
PREMIER’S AWARD FOR CONTRIBUTION TO THE COMMUNITY DANNY VEIS
Hospitality venues are the heartbeat of many Tasmanian communities, a place to unite with friends, family and loved ones, but also at times they are a centre for community spirit, resilience and prosperity. Whisk and Co is the perfect example of this and owner Danny Veis embodies the role both he and his venue have. Veis has ingrained himself in the fabric of his community and has organised many fundraising initiatives for various charities and organisations.
He has supported organisations such as SPEAK UP! Stay ChatTY and the Salvation Army – where in 2018 he helped raise $1600 to support the latter’s ‘Street to Home’ program. Currently 10c from every Whisk and Co coffee sold until the end of June will go to the Tasmanian branch of S.H.E Gynaecological Cancer Group. “I have to thank my beautiful wife for going along with all my silly ideas,” Veis said. “And of course I would like to thank my team, I couldn’t do it without them and the whole Hobart community, we are just one big family.”
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2022 AWARD WINNERS
Best Tourism Initiative The Cove Tasmania
Best Specialty or Themed Bar Evolve Spirits Bar
Best Specialty or Themed Bar Rude Boy Hobart
Best Specialty or Themed Bar Frankie J’s
Premier’s Award for Contribution to the Community Danny Veis – Whisk & Co
Hospitality Minister’s Award for Contribution to the Industry Karen Burbury – Eski Group
Best Café WHISK & CO
Best Café Earthy Eats
Best Café Angie Sue
Bertie Tucceri Award Scott Mcmurray – Frank Restaurant Life Membership Frank Morgan
Best Breakfast Venue Driftwood Restaurant
Best Breakfast Venue WHISK & CO
Best Breakfast Venue Earthy Eats
Best Restaurant in a Hotel or Accommodation Venue Stanley Hotel Best Bistro Dining Shoreline Hotel
Best Restaurant in a Hotel or Accommodation Venue Tall Timbers Best Bistro Dining Waterfront Hotel
Best Restaurant in a Hotel or Accommodation Venue The Crazy Duck
Outstanding Achievement in Training and Workforce Development Crowne Plaza
Outstanding Achievement in Training and Workforce Development Ship Inn Stanley
Outstanding Achievement in Training and Workforce Development Royal Yacht Club of Tasmania
Best Bistro Dining Stanley Hotel
Best Stand Alone Restaurant Furneaux Restaurant & Comptoir Best Fine Dining StillWater Restaurant
Best Stand Alone Restaurant Rupert and Hound
Best Stand Alone Restaurant Aura
Best Stand Alone Restaurant Kings Bridge Bar and Restaurant
Best Marketed Establishment Hadleys Orient Hotel
Best Marketed Establishment The Metz
Best Marketed Establishment Crowne Plaza
Veolia Best Environmental and Recycling Practice Ship Inn Stanley
Veolia Best Environmental and Recycling Practice Earthy Eats
Veolia Best Environmental and Recycling Practice Tall Timbers Tasmania Best Outdoor/Non-enclosed Facility Spreyton Cider Co
Best Fine Dining Furneaux Restaurant & Comptoir Best Specialty Restaurant Driftwood Restaurant Best International Cuisine Furneaux Restaurant & Comptoir Best Apartment Suite Hotel The Old Woolstore
Best Fine Dining Aura
Best Outdoor/Non-enclosed Facility Shearwater Tavern
Best Outdoor/Non-enclosed Facility Shoreline Hotel
Best Specialty Restaurant The Metz
Best Specialty Restaurant Jailhouse Grill
Best Retail Liquor Outlet Cellarbrations Devonport
Best Retail Liquor Outlet 9/11 Sandy Bay
Best Retail Liquor Outlet Black Buffalo Hotel
Best International Cuisine Peppina
Best International Cuisine Cultura Espresso Bar and Restaurant
Best RSL, Sporting or Community Club Royal Yacht Club of Tasmania
Best RSL, Sporting or Community Club Royal Hobart Golf Club
Best RSL, Sporting or Community Club The Bridport Bunker Club
Best Apartment Suite Hotel Salamanca Inn
Best Apartment Suite Hotel Zero Davey
Best Sports Bar The Plough Inn
Best Sports Bar Tall Timbers Tasmania Outstanding Community Service and Achievement The Metz
Best Sports Bar The Beach Hotel
Best Accessible Accommodation Zero Davey
Best Accessible Accommodation Crowne Plaza
Best Accessible Accommodation Old Woolstore
Best Accessible Accommodation Hobart City Apartments
Outstanding Community Service and Achievement The Old Woolstore
Outstanding Community Service and Achievement The Kermandie Hotel
Best Pub-Style Accommodation Great Lake Hotel
Best Pub-Style Accommodation Kingston Hotel
Best Pub-Style Accommodation Kermandie Hotel
Best Meeting and Events Venue Crowne Plaza
Best Meeting and Events Venue Country Club Tasmania
Best Meeting and Events Venue Hadleys Orient Hotel
Best Mid-Range Accommodation Tall Timbers Tasmania
Best Mid-Range Accommodation Customs House Hotel
Best Mid-Range Accommodation Queechy Motel
Best Bar Presentation and Service Alchemy Bar and Bistro
Best Bar Presentation and Service Rude Boy
Best Bar Presentation and Service Frankie J’s
Best Superior Hotel Accommodation Ship Inn Stanley
Best Superior Hotel Accommodation The Cove Tasmania
Best Superior Hotel Accommodation Stillwater Seven Rooms
Best Draught Beer Quality Smithton Club
Best Draught Beer Quality The Richmond Arms
Best Draught Beer Quality Beach Hotel
Best Draught Beer Quality Salamanca Inn
Best Deluxe Hotel Accommodation Saffire Freycinet
Best Deluxe Hotel Accommodation The Tasman
Best Deluxe Hotel Accommodation Macq01
Best Live Music or Entertainment Venue Irish Murphys
Best Live Music or Entertainment Venue The Richmond Arms
Best Live Music or Entertainment Venue Shoreline Hotel
Best Redeveloped Hotel Accommodation Salamanca Inn
Best Redeveloped Hotel Accommodation Great Lakes HoteL
Best Gaming Venue Wrest Point
Best Gaming Venue Furner’s Hotel
Best Gaming Venue Granada Tavern Best TAB Licenced Venue Beach Hotel
Restaurant of the Year - Regional Furneaux Restaurant
Restaurant of the Year - Metro Peppina
Best TAB Licenced Venue Derwent Tavern Best Guided Tour Experience Above and Beyond Tasmania
Best TAB Licenced Venue Mackeys Hotel
Best TAB Licenced Venue The Park on Invermay
Accommodation Venue of the Year - Regional Ship Inn Stanley Hotel/Pub Tavern of the Year- Regional Great Lake Hotel
Accommodation Venue of the Year - Metro The Tasman
Best Guided Tour Experience Tall Timbers
Best Guided Tour Experience World Hertiage Cruises
Best Guided Tour Experience Oyster Bay Tours
Hotel/Pub Tavern of the Year- Metro Shoreline Hotel
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MAJOR AWARD WINNERS
MAJOR AWARD WINNERS
RESTAURANT OF THE YEAR – METRO PEPPINA
ILike the hotel it is nestled in with at Parliament Square, there was much anticipation for the opening of Massimo Mele’s Peppina – which was only heighted by the delays of Covid-19. And just like the Tasman, the Italian restaurant has wasted little time making a big impact on Hobart’s dining scene. Named after Mele’s grandmother, Peppina celebrates Mele’s Italian heritage and his culinary experiences while focusing on seasonal Tasmanian produce to bring dishes to life. “We opened the last week of December, two days after the borders opened so it was pretty hectic,” Mele said. “We were under a lot of pressure from day one, so to get that recognition after the conditions we opened the restaurant in, I think that makes it even a little bit sweeter. “Just after the New Year we all got hit by Covid, so when a new restaurant opens up like that without the infrastructure built and established, it is pretty difficult.
“The local support has been really amazing and the fact that it was so long in the works, the anticipation had been pretty incredible. “I’m from Hobart, so for me to grow up and go away and then come back and open a restaurant like this that gets instant recognition, it’s pretty humbling. But that recognition for the team is a little pat on the back for the past six months.” With his family’s heritage moulded from Naples, Mele’s masterpiece pays tribute to how he was introduced to cooking. “I like simple Italian produce, using the traditions and the cultures of Italian food that I’ve grown up with and just kind of blending it here with Tassie produce. “I named the restaurant after my grandmother, she was a farmer and she was also a matriarch of the family and that’s how she cooked and that’s how she kind of went through life.”
Tucked away on the picturesque East Coast, French-themed Furneaux has well and truly put St Helens on the map for local and interstate visitors alike. Headed by chef Stefaan Codron, Furneaux took home best stand-alone restaurant as well as the title as best regional restaurant in the state. Hailing from Belgium, Codron began his culinary career at 13 and has worked in Michelin-star restaurants in France, spent 13 years with Hyatt International working as an executive chef, was a development chef for Lite n Easy, and a global development chef for Dominos pizza. However a visit to Freycinet five years ago planted the seed about opening an establishment in the region and four years ago he took the plunge – and hasn’t looked back. “St Helens [is] a beautiful little gem tucked away, East Coast, absolutely superb,” Codron said. “What do we love about it? Everything. The people, the environment, absolutely everything, there’s nothing not to love about St. Helens and the East Coast. RESTAURANT OF THE YEAR – REGIONAL FURNEAUX
“But for us it is the restaurant. It is being able to look after people, serving good food. [We have won] an award that we absolutely adore and I have to also say thank you to the customers and our team, because without them this wouldn’t be possible.” Furneaux’s two victories add to the two the restaurant won in 2019 (Best Speciality Restaurant and Restaurant of the Year – Regional), while it also took out the Best Restaurant – Regional crown at the 2019 national awards for excellence. Codron said using Tasmanian produce was a “match made in heaven” with French dining. “Go from seafood, to anything that grows on land, it’s incredible. And we are so lucky everything is so pristine. Everything is Tasmanian, why not love cooking with it? “At the moment we have beautiful oysters and we do them in a beautiful little cream sauce with truffle. “Scallops are coming in. Everybody wants scallops. Here we are doing beautiful little dishes with them, we have it with a beautiful vinaigrette, nice and warm, absolutely sensational.”
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MAJOR AWARD WINNERS
MAJOR AWARD WINNERS
ACCOMMODATION VENUE OF THE YEAR – REGIONAL SHIP INN STANLEY
THE TASMAN The newest kid on the block in Tasmania’s premium accommodation offerings didn’t take long to announce itself. Open for just six months, the Tasman upstaged the likes of flagship Federal Group properties Saffire Freycinet and MACq01 Hotel and Henry Jones Art Hotel. It capped a big few months for the venue, which was recently named as one of just two Australian properties in both Travel + Leisure’s coveted ‘It List’, and the 26th edition of Condé Nast Traveler’s ‘Hot List’ (read more on page 36).
ACCOMMODATION VENUE OF THE YEAR – METRO
Success has been coming thick and fast for the Ship Inn Stanley since Kerry and Alastair Houston sunk their teeth into renovating the venue which boasts a stunning backdrop of the Nut. The Ship Inn went back-to-back in both best regional accommodation venue and best superior hotel accommodation – the latter the title the establishment won at February’s national AHA awards. Rounding out a hugely successful 2022 Tasmanian awards, the Houston’s added a third gold in the Veolia Best Environmental and Recycling Practice category.
We were a bit more relaxed this year as opposed to last year, but we didn’t expect anything like this,” Alastair said. “We just enjoyed the journey.” However, while ecstatic at their trio of victories, Kerry revealed there were some mixed emotions on the night, with the couple also celebrating their wedding anniversary but mourning the death of Kerry’s father. “It is amazing [to go back-to-back] and we would like to dedicate this to my dad [Michael], who died yesterday [Sunday]. It’s felt a bit like four weddings and a funeral,” she said.
“It’s a very proud moment, I guess after many years of being involved in the development of the hotel, to win an award such as this off the back of enormous competition, is a great achievement for the team and we are all really proud,” Tasman general manager Stephen Morahan said. “I think it was the teamwork [which was the secret of success] and all the people involved in not only bringing the hotel to life as a great asset to the state, but also everyone within the hotel delivering on that amazing service that’s so quintessentially Tasmanian. “This is recognition for everybody’s amazing hard work and for the industry.”
Pictured: Shoreline Hotel
Pictured: Ship Inn Stanley
Pictured: Great Lake Hotel
Pictured: The Tasman
“It’s a great result for us and it’s a great result for the central highlands of Tasmania because it is truly one of Tasmania’s hidden gems,” managing director James Johns said. “We’re one of several commercial operations up there and you know, this hopefully will get people to make the hour and a half trip up. “We get that a lot [shock on quality] especially from mainland visitors. Tasmanians have been coming up to the central highlands for a while, but certainly from our mainland visitors, we get the comment ‘we did not expect to see something like this, literally in the middle of Tasmania’ with the food and beverage offerings that we do, and the service.” HOTEL/PUB TAVERN OF THE YEAR – REGIONAL GREAT LAKE HOTEL
It seems every third year is a charm for the Shoreline Hotel. The popular Eastern Shore venue, which boasts an array of offerings for diners, reclaimed the best metropolitan hotel/pub tavern award – a title it has won twice before in 2016 and 2019. Shoreline also took out the best bistro dining category and placed in both the best outdoor/ non-enclosed facility and best live music or entertainment venue categories. Long-time employee and manager Melinda Appleby said it was reward for her and her staff, who have been on a “roller coaster” ride but it was all worth it. HOTEL/PUB TAVERN OF THE YEAR – METRO SHORELINE HOTEL
After purchasing the hotel and surrounding land in 2019, the Johns Group Tasmania has been bringing one of Tasmania’s hidden gems up to world class standards via a multi-million dollar development. Taking out regional hotel/pub tavern of the year, as well as best pub-style accommodation is now set to put the central highlands region well and truly on the map. The refurbishment of the existing hotel rooms secured recognition at this year’s awards, and there could be more in store in coming years once all the hydro lodges and highland huts are complete.
“It means everything to us, we’ve always been in the running for the awards and over the last couple of years with the renovations and what we are trying to achieve at the Shoreline, it has certainly paid off,” she said. “The pub has been on a bit of a roller coaster ride and to come through at the end of it is just an achievement for all the staff. They do a great job. We have had a bit of a change with management at the Shoreline, but at the end of the day it is the front of house staff that certainly give and provide that 110 per cent service.”
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Hospitality Review: June 2022
CROWNE PLAZA OUTSTANDING ACHIEVEMENT IN TRAINING AND WORKFORCE DEVELOPMENT
IRISH MURPHY’S BEST LIVE MUSIC OR ENTERTAINMENT VENUE
When hospitality venues were forced to shut during the Covid pandemic, one favourite pastime of revellers went with it – listening to live music and hitting the dancefloor to a bevvy of classic and modern hits. Live bands have been a staple of so many establishments across the state, and it is part of the industry which is still fighting to get back to pre-pandemic times. Popular Hobart watering hole Irish Murphy’s has been a staple on the live music scene and proved its popularity by taking victory in the category. “There’s been huge excitement here. Winning the award has lifted the place, it’s been excellent. The bands are very happy,” said Tom Bawle, who has recently joined Irish as its new publican. “I’ve been walking around with the prized possession just looking to where I can hang it, I guess that’s the next thing but it’s been really good for the hotel. “It’s just been fantastic to have live music back in the venue. We’re getting a lot of good feedback and people coming in recognising that they’ve seen that we’ve won the award and saying congratulations.”
Bawle said there was no special secret for landing the state’s best live music and entertainment venue – just creating a safe and relaxing environment for everyone to enjoy themselves. “It’s more the ambience and getting the right bands in, that helps, especially with local bands, which has been fantastic for the hotel. “Also making a nice environment so when people do come in, they can go up and dance and not be hassled and stuff like that and just literally have fun.”
At a time when so many hospitality operators are facing staff shortages, taking out the training and workforce development award was a feather in the cap for the Crowne Plaza. The inner city hotel was also named the best meeting and events venue, picked up silver in the best accessible accommodation category and a bronze as best marketed establishment, but it was recognition for the effort put into the staff which had general manager Linda Collis most pleased. “Certainly for me, the training and development, throughout the pandemic we really tried to continue training and developing and giving people opportunities for promotion,” Collis said. “I think nothing is more important at this point in time than being able to provide people with those opportunities so they see a future in our industry, but we are actually giving them resources to do it. “A significant part of our retention strategy is for people to understand that we’re here to support their journey and to grow into leadership roles. We’ve got good leadership training, we’re always focused on trying to bring people into the industry so apprenticeships are important for us as well.
“We’re also hiring long term unemployed people, and we’ve had some great successes with trying to find those people who have slipped through the cracks a bit and making sure that they get an opportunity. “It wouldn’t work without the training, because they don’t have the skills. “I think for the team to feel that recognition and acknowledgement, so many of them as individuals have shared the success on social media, they are super, super proud of it.”
(Pictured:Brett Collidge in action at Irish Murphy’s)
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Hospitality Review: June 2022
(Pictured: Crowne Plaza Human Resources Manager Laura Papiccio)
CLUBS TASMANIA
CLUBS TASMANIA
Congratulations to the winners of awards at the recent Awards for Excellence: Best RSL, Sporting or Community Club The Royal Yacht Club of Tasmania Best Sports Bar
2022 Clubs Tasmania Conference We are thrilled to announce the venue and date for this year’s event. WHAT: 2022 Clubs Tasmania Conference WHERE: Tailrace Centre, 1 Waterfront Drive, Riverside, Tas 7250 WHEN: Sunday October 2
The result is the changerooms at Snug Park have undergone a major upgrade, transformed from an outdated old building which catered for male sport only, into a modern, fit for purpose facility, which caters for both male and female participants. This project is a working example of how clubs have worked together, engaged with stakeholders and improved infrastructure to meet the growing needs of increased participation. Congratulations goes out to both Channel Junior Football and Snug Cricket clubs.
The Plough Inn Launceston Best Draught Beer Quality Congrats to Smithton Club
The awards are recognition of the staff who support our sector and ensure hospitality and member services are provided with a smile. Good luck to all winners at the national awards.
Are you on our mailing list? andrew@tha.asn.au Have you joined our Facebook page? https://www.facebook.com/THAClubsTas/ P: 1300 125 827 E: andrew@tha.asn.au
Channel Junior Football Club/Snug Cricket Club change-room upgrade: Clubs Tasmania supports clubs and volunteers and in the sector with advocacy, advice and referrals and it was rewarding to hear from the Anita and Dallas who reached out to say thank you for the support in helping the club meet the growing demand from increased female participation. Identified during a strategic planning session back in 2020 at a community forum chaired by Clubs Tasmania, the forum inspired the football and cricket club volunteers, to work on coming up with some concept ideas and a roadmap to campaign stakeholders to improve facilities and cater for growing participation in the region. Occupied by the Snug Cricket Club in the summer months, and the Channel Junior Football Club in the winter, the ground is also used by the Cygnet Football Club (including the Port women), and the Kingborough Tigers Junior Football Club, as well as the Seas Scout Regatta which will make its return in 2023.
Sports Taping workshops Thanks to Government funding and the support of Beiersdorf, Clubs Tasmania has committed to supporting grassroots volunteers in the sector with free sports taping workshops across the state. With support from partners Back In Motion and Physio Tas, workshops have been held at Burnie, Turners Beach, Sorell, North Hobart and are planned for Snug, St Helens, Forth, George Town and Launceston.
2022 CORPORATE HOSPITALITY OPTIONS AVAILABLE
ROUND 15 SUNDAY, JUNE 26 1.10PM ROUND 19 SATURDAY, JULY 23 1.45PM
North Melbourne Kangaroos invite lovers of the AFL to join us in 2022 to watch the mighty Kangaroos go into battle at Blundstone Arena. A range of Corporate Hospitality options are available which provide a first-class view of the action, along with premium food and beverage service throughout the match. Options range from corporate boxes through to sit down functions, catering for individuals through to groups of up to 60 people.
Please contact Aaron Pidgeon for all enquiries and booking requests aaron.pidgeon@nmfc.com.au | 0417 115 795
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Hospitality Review: June 2022
IR UPDATE Hospitality Labour Agreements Hotels /Accommodation & Fine Dining Restaurants The Federal Government has approved a new temporary labour agreement specifically for hospitality providers. This agreement is the result of discussions between THA, AHA and TAA with the Department of Home Affairs and will allow approved businesses to sponsor skilled overseas workers where there is “a demonstrated need” that cannot be met in the domestic labour market and where standard temporary or permanent visa programs are not available. This temporary agreement will support the hotel and accommodation sectors’ recovery from Covid-19 and will be reviewed in 12 months. It will be extended if it is widely used, and it is suggested any hotels currently bringing in overseas workers use this labour agreement. We understand this will not solve the labour shortcomings in the industry – however, it is an
Restaurant (premium dining) industry Those within the Restaurant (premium dining) areas, if seeking to explore the option, would also require an Industry Labour Agreement which facilitates the ability to sponsor skilled overseas workers in Australian premium quality dining restaurants as cooks, chefs, café or restaurant managers and trade waiters for periods of up to four years and/or for permanent residence. The terms and conditions of the agreement are set and non-negotiable. As an employer, you must show that you meet the following requirements. Visa You can sponsor skilled overseas workers for these visas: • Temporary Skill Shortage visa (subclass 482) • Skilled Employer Sponsored Regional visa (subclass 494) • Employer Nomination Scheme visa (subclass 186) after a two-year (Chefs and Cooks) or three year (Trade Waiters and Café or Restaurant Managers) transition period Please note: • Those businesses wishing to utilise the scheme will need to make an application to the Department of Home Affairs • The scheme will be reviewed after 12 months – so it is best to make an application within the next 12 months • There are still requirements for labour market testing, English, work experience and salary The cost associated with bringing in skilled overseas workers becomes more feasible as the principal benefit of this new labour agreement is that the above occupations now have a pathway to permanent residency. We appreciate many of our members are already associated via company directives and working with Overseas Employment Agencies and Migration Agents. This agreement will make it easier and generate a quicker turn around for our industry hotels and fine dining restaurants where deemed an option to explore.
Here at Gioconda, we are offering the opportunity to create a personalised blend, to help bring an exclusive taste to your cafe or restaurant.
excellent step forward. The occupations are: • Café or Restaurant Manager (141111)
- Free unlimited barista training - High-quality equipment hire/purchase - Free servicing of equipment and on-call maintenance
• Hotel or Motel Manager (141311) • Hotel Service Manager (431411) • Accommodation and Hospitality Manager nec. (141999)
• Cook (351411) • Chef (351311) • Pastry Cook (351112)
The critical point is that the above occupations now have a pathway to permanent residency (e.g., currently cooks must leave after (2 +2) 4 years). Additionally: • Hotels can apply for a five-year company specific agreement giving them certainty on the numbers and types of occupations they can bring in • Membership of THA, TAA, AHA or AAoA is given favourable weighting by the department in consideration of agreement applications • The agreement is for hotels and accommodation only
Enquires? Contact Merv Saltmarsh E: merv@tha.asn.au Ph: 0407869924
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For more information visit us at www.giocondacoffee.com.au For sales and wholesale inquiries contact: sales@giocondacoffee.com.au
Hospitality Review: June 2022
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