HOSPITALITY REVIEW TASMANIAN December 2025/January 2026
Rising Star
Meet the Tassie bartender shaking up Australia
Also Inside: Tasmazia | Tourism Awards | Summer Festivals
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INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: AHA Nationals 8-12
Events Calendar 13 Minister Update 15 Opposition Leader Update 17 FEATURE: Tasmazia 18-22 Workforce Development Update 26-27 Corporate Update 28-29 FEATURE: Taste of Summer 30-31 FEATURE: Festivale 32-33 Great Customer Experience Update 36-38 Industry Engagement Update 40-42 Business Events Tasmania 43 TasTAFE 44-45
Tasmazia
Hospo Health Update 46-47 Clubs Tasmania Update 50-51 FEATURE: Tourism Awards 52-53 Tourism Tasmania Update 55 Hospitality Dr 57 Corporate Glossary 58-59
Festivale
Cover Photo: Matthew Bomford
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 December/January Edition
PRESIDENT UPDATE
With a new year just weeks away, Tasmania will close out 2025 having taken one of the most significant and future-defining steps in its modern history. With the Upper House voting to support the Macquarie Point Stadium, our state has chosen progress, ambition, and long-term prosperity. This is more than a construction project – it is a generational decision that will transform our events landscape, supercharge our visitor economy, and deliver lasting benefits to every corner of Tasmania. For years, we’ve talked about the potential. Now, it’s real. Tasmania will finally have the world-class stadium precinct it deserves, a venue capable of hosting elite sport, concerts, conferences, major exhibitions and year-round events. And with that comes confidence: confidence for operators to invest, confidence for visitors to travel, and confidence for government and industry to build stronger pathways for growth. It is no exaggeration to say this is a once-in-a- generation project, one that will fundamentally reshape our visitor economy, our events landscape, and the long-term viability of Tasmania’s hospitality sector. This debate has not been easy. Major projects never are. But the evidence has become impossible to ignore and we’ve already had a glimpse of what this future looks like. The well-publicised pro-stadium rally drew, as estimated by Tasmania Police, 15,000 into the Hobart CBD. The impact on hospitality venues was extraordinary. Operators across Salamanca, Battery Point and Sandy Bay reported double their usual Sunday trade – with year-on-year numbers that leapt by 100, 300 and even 450 per cent in some cases. That’s the power of major events. That’s the power of people moving with purpose.
Now imagine that uplift magnified across dozens of game days, blockbuster concerts, conferences, festivals and major exhibitions every year. Imagine the shoulder-season transformation. Imagine the flow-on for accommodation providers, suppliers, producers, transport operators, tour companies and community clubs. This isn’t just good for hospitality – it’s economic oxygen for the entire state, because we know the benefits won’t stop at the Hobart waterfront. This decision also ensures Tasmania secures more than $600 million in external investment from the Federal Government and the AFL, funding that would have disappeared forever if we failed to act. Instead, we now anchor a precinct that will catalyse new development at Macquarie Point and help attract the high-value visitors our state depends on. Hospitality Tasmania has advocated strongly because we know what this means for our members. It means fuller venues. Stronger winters. More jobs. More reasons for young Tasmanians to stay and work here. More opportunities for local producers. More confidence to invest. I said recently in the northern media that cities don’t grow by standing still. They grow by backing bold ideas. Tasmania has now done exactly that. This is a defining legacy decision – one future generations will thank us for. Thank you to our members for your unwavering support and your belief in what is possible. As we head into the busiest period of the year, we do so with optimism and excitement for what lies ahead. I wish everyone a merry and safe Christmas and New Year period.
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Tasmanian Hospitality Review December/January Edition
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Tasmanian Hospitality Review December/January Edition
CEO UPDATE
On the eve of turning the page on another remarkable year for Tasmania’s hospitality sector, it’s worth pausing to appreciate just how far we’ve come. 2025 has given us a little bit of everything – challenges to sharpen our resilience, achievements to celebrate with pride, and countless reminders of why this industry remains the beating heart of our visitor economy and our communities. We’ve continued to operate in a cost-of-living environment that has kept us on our toes. Rising supplier and utility costs and ongoing workforce shortages – particularly within our kitchens – have tested operators across the state. We’ve also navigated major policy conversations, from tax increases that impact our venues to large-scale infrastructure decisions that will help shape our future tourism landscape. And yet, our industry has done what it always does: adapted, innovated, collaborated, and continued to deliver exceptional experiences to locals and visitors alike. There is no slowing the Tasmanian hospitality spirit. Our occupancy results this year have shown real strength – particularly through the typically tougher winter period – driven by events that bring people together and the unique experiences only Tasmania can provide. Partnerships have flourished, from education and training to mental health support and sustainability initiatives. Membership continues to grow as more venues see the practical value Hospitality Tasmania delivers every day. This year also marked a defining moment for our organisation with the mid-year rebrand to Hospitality Tasmania. After months of preparation, consultation, and careful planning, the transition landed seamlessly – and the response from members, partners and industry has been overwhelmingly positive. The new brand has given us a stronger, more confident identity, better reflecting the breadth of our work and the vibrancy
of Tasmania’s hospitality sector.
That momentum carried into our Awards for Excellence, which not only broke attendance records with more than 850 people joining us at the Royal Botanical Gardens, but set a new benchmark for atmosphere, professionalism and celebration. The feedback we’ve received since has been exceptional, we truly believe we have the biggest industry awards night in the country and we will continue to aim higher to break the four- figure barrier in 2026. Another highlight came in November with the national Awards for Excellence. Tasmania proudly brought home six awards – the second-highest total in our history. These achievements reflect not only the remarkable quality of the individuals and businesses recognised, but also the energy and ambition across our entire industry. When Tasmania shines on the national stage, we all share the spotlight. As we look ahead to 2026, we do so with optimism – backed by record summer seat capacity into the state, continued investment in our venues, and growing consumer appetite for the experiences we create. Hospitality Tasmania will continue to advocate fiercely, provide real on-the-ground support, and champion the successes of every member, from the smallest regional pub to our world-leading luxury properties. We aren’t afraid to ruffle some feathers for the benefit of the sector. Thank you to all our members, partners, and industry supporters for your hard work and passion this year. You are the reason this industry never stops moving forward. Wishing you a joyful festive season, a full house over summer, and at least one moment to put your feet up – preferably with something cold in hand.
Here’s to a thriving 2026.
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Tasmanian Hospitality Review December/January Edition
Tasmanian Hospitality Review December/January Edition 8 Tasmania’s newest national champion INDUSTRY FEATURE
MATTHEW (FRONT ROW, SECOND FROM LEFT) DURING HIS TIME IN MISSOURI
Five years ago, Matthew Bomford was on the other side of the world immersing himself into a soccer scholarship in America. Now he is the face of the next wave of Tasmanian hospitality emerging stars. W hen the room fell quiet as the presenters prepared to announce the Rising Star awards at the AHA National Awards for Excellence in late November, Matthew Bomford admits he was already bracing himself to clap politely for someone else. After all, the category has long been dominated by the heavyweights interstate – often those from major population centres where big budgets, big venues, and even bigger professional networks tend to shape careers. Instead, a 26-year-old from Hobart, who stumbled into hospitality only a few years ago with zero experience and a fair amount of nervous energy, heard his name called. And just like that, Tasmania had its first national Rising Star winner since 2010. “I was very shocked on the night. I really expected the classic New South Wales or Victorians to win those awards, but to be the first Tassie guy in 15
years, it was a bit overwhelming, a bit of a shock,” Matthew says on taking out the Hotel Industry Rising Star (General Division) category. “It’s really hard to quantify. It’s really feels amazing to get the recognition for the hours that you do put in. Hospitality can be an unforgiving business so getting that recognition for the hard work and the growth is really great.” Now full-time at St. Albi Bar + Eatery, Matthew didn’t begin his journey dreaming of managing bars or shaping guest experiences. In 2020, he was living a young 20-something’s dream, attending college on a soccer scholarship in the United States, studying education and sports science in Missouri and imagining a future on the field or in the classroom.
Then everything changed.
“I was living in the States when Covid started really hitting, and I didn’t want to get stuck over there, so I came back home. I was unemployed for a little while, and I started running out of funds, so I knew I had better start looking for a job,” he says. “I reached out to a few places, and obviously businesses were slowing down so they weren’t
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Tasmanian Hospitality Review December/January Edition
hiring but then I was with a mate, and we were out one night and he asked what I was doing for work. I said I was looking for something, that I was interested in hospitality to build some funds up and get a bit of a feel for what I like and he texted Lucy [Baker]. “I came in the next week for a trial shift and I’ve been here ever since.” The early days were a mix of nerves, chaos, and rapid adjustment. Learning service from the ground up isn’t for the faint-hearted – especially when the only prior experience with handling high-pressure situations involved goalposts and 90-minute matches. But resilience, curiosity, and willingness to do the hard yards proved to be the catalyst. After moving from the floor to bar service, he began pouring energy into learning and watching everything around him. From there the nerves settled and a strong work ethic and desire to learn emerged. “I really dedicated myself to learning lots, soaking up everything like a sponge and just keeping eyes on everything, so learning every minute of every day that I was here. I’ve grown in that position and taken on a few more responsibilities, I now run the bar and I work the floor most nights, which is a real change from where I first started! And I got offered full time position and I’ve been here ever since.” For Baker, a local hospitality stalwart and owner of St. Albi, the vision of Matthew in action on his first service night will forever be ingrained in her memory. But despite not hesitating to declare Matt was a “deer in the headlights”, Baker could see the potential beyond the initial shift and was determined to find a spot in the business where her could flourish.
“I can teach people to carry plates and to pour wine and to present wine and all of that, but I cannot teach people work ethic, kindness, and all the things that come in hospitality like working under pressure, conflict resolution, having that really upbeat personality when things are under the pump,” Lucy says. “I really love getting out and talking to people, helping people to have a great experience and have fun and laugh.” - Matthew Bomford “That is what a lot of our hiring is actually based on. He was terrible on the floor, but I knew that he had something in him. St. Albi is a really busy restaurant as well, and everyone has to be a part of that, the wheels have to keep turning. I knew that he was a beautiful person, and I wanted to work with him. There’s something I really loved about him. “So we got him into the back bar… and he just absolutely kills it now. He’s so creative, he creates all the cocktails, manages the team in the bar, does all the ordering, manages the floor, he’s the
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Tasmanian Hospitality Review December/January Edition
to mingle, it was something that I really didn’t have a whole lot of time doing studying science, where you’re locked away in a bit of a lab. “I found out that I really love just getting out and talking to people, helping people to have a great experience and have fun and laugh and smile, and that’s what I got a lot of joy from. The more I got to mingle with people here, the more I loved it.” Since returning home from the nationals on the Gold Coast, Bomford has barely had time to catch his breath. St Albi’s customers have made sure of that – as has his wider network of friends and family. “He’s so creative, he creates all the cocktails, manages the team in the bar, does all the ordering, manages the floor, he’s the 2IC.” - Lucy Baker “Overwhelming, the amount of support from the local community. I couldn’t go five minutes scrolling through Facebook without seeing my name pop up… It is like having the whole of Tassie at your back. It feels amazing. “I walked past two or three tables [on his first shift post awards] and they all pulled me aside to congratulate me. It made it a bit hard to do my job… but it’s a really lovely feeling that everyone has recognised the work that we’ve been doing here. “I think that’s one of the really good things about Tassie and the community we’ve got here, being away from the mainland, everyone’s sort of in the loop.” W hile Bomford’s victory grabbed headlines across Tasmania, the state delivered a stellar result overall nationally, collecting six awards. This was the second-highest tally in history, behind only last year’s record haul of seven.
2IC now.”
Bomford credits the St Albi. environment built by Baker for letting him shine, where once he found his feet it didn’t take him long for him to realise hospitality was the somewhat unexpected calling for him. “Definitely the biggest thing for me, I obviously put in a lot of work, but I have such a great team supporting me and giving me those opportunities. They’ve always been encouraging, they always give me honest feedback, and they’re able to back me up on the day to day. It’s nice to know that you have those opportunities without having to worry about all the other stuff, because you’ve got your team there, which is something that’s great about our community. “Obviously I was really keen on my sport, and I was studying education. In the classroom I was focused on biology and science and that area and I suppose that was probably the goal, either to be an educator, or be involved in sports science or physiotherapy or something along those lines. Then I came home, I was planning on going back but never made it back. I fell in love with St. Albi and working with people, it is always a joy to get
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Tasmanian Hospitality Review December/January Edition
Joining Matthew as Tasmanian winners were Saffire Freycinet (Best Luxury Accommodation), Iron Creek Bay Estate (Excellence in Innovation, Sustainability & Energy Efficiency Practice) and Shoreline Hotel Best Marketed Hotel – General Division. Rounding out the recognition was a sweep of the All Abilities categories, with MACq01 named Accommodation Division winner and The Plough Inn saluting in the General Division. “To bring home six national titles is outstanding and speaks to the quality and professionalism of Tasmanian venues, operators and staff. We were incredibly proud of last year’s record seven wins, and to back it up so strongly again shows real momentum for our industry,” says Hospitality Tasmania chief executive Steve Old. “It is always great for our venues to be recognised, but to have a Tasmanian once again named the national Rising
Star – our first in 15 years – is incredibly exciting. It proves the future of hospitality in our state is bright, ambitious and already making waves across Australia. “Winning both All Abilities awards is also a clear sign that Tasmania is leading the way nationally when it comes to diversity and inclusion. Our venues are demonstrating what genuine accessibility looks like in practice.” These wins were more than trophies, they reinforced Tasmania’s hospitality reputation as innovative, vibrant, resilient, and driven by community-minded operators transforming local businesses into national leaders. And with the state continuing to punch well above its weight on the national stage, and
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Tasmanian Hospitality Review December/January Edition
TASMANIAN EVENTS CALENDAR DECEMBER 2025 THROUGH FEBRUARY 2026
Jan 9 Jan 11 through
Jan 10 Jan 17 through
Dec 31 Jan 1 through
Dec 27 Jan 3 through
Beerfest
Taste of Summer
Cygnet Folk Festival
Hobart International
HEAD TO OUR WEBSITE FOR THE LATEST
EVENTS & TO DOWNLOAD OUR EVENTS CALENDAR
Jan 17 Jan 18 through
Jan 16 Jan 18 through
Jan 30 Feb 1 through
Tamar Valley Folk Festival
Gin-uary
Festivale
Feb 10 Feb 25 through
Feb 5 Feb 8 through
Feb 13 Feb 14 through
Feb 7 Feb 8 through
13 Tasmanian Hospitality Review December/January Edition Festival of King Island
Party in the Paddock
Tasmania Wine Fest
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Tasmanian Hospitality Review December/January Edition
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EDITORIAL
Minister for Tourism, Hospitality and Events Jane Howlett
Benefits of a stadium are there for all to see
who will spend money in those communities.
The Tasmania Devils will be an anchor tenant for the Macquarie Point Stadium, but as James Avery from Stadiums Tasmania has pointed out again recently, the conference rooms, the facilities and more mean this new, iconic stadium will be used all year round. This month the Tasmanian Government secured internationally renowned band the Foo Fighters for one-night-only concert at UTAS stadium in Launceston. This one-off performance is a huge win for Launceston and Tasmania more broadly with 25,000 Foo Fighter fans set to descend on the state’s north for this event. The return on investment for similar concerts facilitated by the tour promoter have been 11:1. We know the demand for short stay accommodation and hotels is Launceston has already been strong, and as I’m writing this tickets haven’t yet gone on sale. Events like these are a massive boost for our tourism and hospitality venues and local businesses. This is in addition to providing Tasmanians with access to world-class entertainment in their home state. It’s a great demonstration of the fact that Tasmania can secure and deliver world-class events. And with a new world-class venue on the horizon at Macquarie Point, we will be able to attract and deliver even more and generate strong returns for our businesses and community.
Imagine thousands of people activating Hobart’s waterfront after a football game or a concert at the Macquarie Point Stadium. They’re eating at our restaurants, drinking at our bars, staying at our hotels. If you were around the Hobart waterfront and Salamanca on November 30 you wouldn’t have to imagine this. You would have seen it, as I did. I’ve lived in Tasmania my entire life and I can honestly say I’ve never experienced being in such a positive crowd, all rallying for something and not against it. The vibe was amazing among the thousands of people who came together because they want to see Tasmania build something we deserve to have, an infrastructure development for the future. It was a real joy to see the diversity of people – young, old, migrants, locals, men and women. The full spectrum of people who said yes to Mac Point. The messages from the speakers came from an equally diverse range of people – members of parliament, unions, other sports clubs and codes, property developers, young people and of course our own Premier. The president of the Penguin Football Club highlighted for everyone that the benefits would not just be for those businesses in Hobart, but for the entire state. Pre-season games, AFLW games, and more will be played at places like Dial Park in the North West. They will attract their own crowds of supporters
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Tasmanian Hospitality Review December/January Edition
EDITORIAL
Labor Leader Josh Willie
I’d like to take this opportunity to wish everyone who contributes to Tasmania’s world-class hospitality industry an enjoyable Christmas and New Year. Tasmania’s reputation for wonderful food and drink, venues and entertainment wasn’t earned by accident, and everyone should be proud of being a part of it. While many sectors are able to wind down over the festive season, I know it can be the busiest time of year for some of you, and I hope you are able to balance spending time with friends and family with your other commitments. This year, many of you will have seen the approval of the Macquarie Point Stadium as an early Christmas present. As a new Labor leader, I’m proud that in the face of loud criticism from some sections of the community, we didn’t lose sight of the opportunity this project could bring to Tasmania. I’m proud that we didn’t lose sight of the thousands of exciting new jobs the stadium will bring – many of these in tourism and hospitality roles. And I’m proud that we didn’t lose sight of Tasmania’s opportunity to progress a dream held for such a
long time to take our rightful place in the AFL, and send a message that our state is open for business. Labor is a strong supporter of the tourism and business events industries who are looking forward to the stadium as the next great demand-driver to Tasmania, akin to MONA and Cradle Mountain, while opening the state to lucrative new markets in events and conferences. The stadium has already become symbolic of the state’s aspirations as a visitor, hospitality and events destination. Airlines, investors and event organisers are looking to the stadium development as Tasmania’s opportunity to take another great leap forward as a year-round visitor destination, and the local impact from having matches and events throughout the year will be massive – across the entire state. When the history books are written, I will be proud that Labor stood on the side of jobs, as we always have, backing infrastructure investment that will create opportunities across our economy. I hope this outcome fills you and your sector with the confidence to head into the New Year with positivity to continue growing and making Tasmania a richer place for everyone to enjoy.
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Tasmanian Hospitality Review December/January Edition 18 The heart of Tasmazia INDUSTRY FEATURE
TASMAZIA FOUNDER BRIAN INDER
One of the state’s most loved family attractions celebrated a major anniversary in November, a 40-year milestone woven through lavender, labyrinths and laughter. Laura Inder reveals the story behind the dream of her late husband Brian: a tale of vision, community and destiny. F orty years ago, on a quiet stretch of rolling countryside in Promised Land beneath the shadow of Mount Roland, an idea took root – literally. A dream planted by a man with an eccentric imagination and a determination to breathe life into a region that was losing its young people to opportunity elsewhere. That dream became Tasmazia, a place where generations of families have laughed, gotten lost, found themselves again, and – quite often – headed home exhausted and smiling. Today, Tasmazia stands as one of Tasmania’s most iconic family attractions: nine mazes, quirky buildings, the Village of Lower Crackpot, a good café (and its famous array of pancakes), and thousands of handwritten memories etched into guest books. But behind the bold yellow directional signs and the sound of children squealing when they realise they are actually lost, sits a quieter
story: a story of love, risk, reinvention, and a belief that life can always begin again. It was the late Mr Inder, Tasmazia’s founder, who first imagined carving joy into a paddock. But the journey of Tasmazia cannot be told without Laura, who met Brian on a bus tour through Europe and eventually crossed the world to help build something extraordinary. The unlikely love story began in London – neither expecting romance, let alone a future together. But Laura remembers the moment Brian stepped onto the bus like a scene from a film. “My mother had invited me to accompany her on a tour of Europe, and our bus pulled up at Victoria Cross Station and the driver said, ‘we’ve got one more passenger to pick up.’ On hopped this person that had a little tweed jacket, and he had a red plaid little carry case and a walking stick and a tweed cap,” Laura recalls fondly. “I thought, ‘Oh, he looks interesting. I have to get to know him’, not realising what was going to happen. “It was a bit of a whirlwind thing, I suppose, because after a couple of weeks on the bus, I remember I
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LAURA INDER AT TASMAZIA. PICTURE: DAVID BELLAMY
said to my mum ‘he could be the one, but how can he be the one? He’s nearly 70!’ There was 25 years between us, Brian and myself, but we never really saw that.” The spark was unmistakable. And, like the backdrop of so many romantic stories, it was the City of Love where Laura knew it was more than a fleeting tour connection. “We were walking along a side street or a canal in Paris, and he touched my hand and I felt this electric bolt go right up through my hand, across my shoulders, down the other side. And I just thought, ‘I think I’m supposed to pay attention here’. So that’s what started it for me.” Brian and Laura returned home – one to Tasmania, one to America – but distance wasn’t enough to extinguish the connection. After months of letters and calls, Laura was persuaded to jump back on a plane and head down under. The initial plan was a short trip around the Apple Isle before some sightseeing on mainland Australia. Instead, two weeks after arriving, Laura knew her life was changing course.
“I thought I’d come and do a three-week tour around Tasmania, because it’s about a third of the size of Montana, so I figured three weeks would be plenty here in Tassie, and then I would do a five month look around the mainland, and then go back to Montana,” Laura says. “But once I got here, I just thought this is where I am meant to be. I didn’t make it to the mainland after that.” Two months later – approaching Christmas in 1985 – the pair married. “On hopped this person that had a little tweed jacket... I thought ‘he looks interesting I have to get to know him’.” - Laura Inder on seeing Brian for the first time When Laura first arrived in Lower Barrington, Tasmazia was still a seedling dream. Brian already had the big maze planted prior to his European adventure and was just waiting for the shrubs to grow. At the same time as the hedges were taking shape, the townsfolk of Sheffield were having a public meeting about what else they could do to
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Tasmanian Hospitality Review December/January Edition
revive the municipality.
became memorable. Although people had been enjoying the first of the mazes much earlier, Brian’s dream had been fully realised. “If you can have an 80-year-old saying they’re having too much fun, we’ve hit on something pretty special.” - Laura Inder He worked tirelessly on the attractions which still prove a hit today, often literally building everything by hand, fuelled by an ambition far larger than himself. It was a trait which he carried right up until his passing in 2019, following a battle with cancer. His death was a profound loss personally and for the community he helped reshape. Laura promised herself she would never run Tasmazia alone, yet she found herself continuing it anyway. “That was Brian’s passion. He loved it and providing for the families and the kids and to bring people together,” she says. “I always told him I didn’t want to run the place without him, because he was so
“One of the other local residents came up with the idea of the murals, similar to what had taken place in Chemainus in British Columbia in Canada,” Laura says. “I had to go back to the States, because I was only out here on a visitor’s visa initially. So when my six-months was up, Brian sold a bit of the farm so we had enough money so he could come with me, and could get us both back here. We went home to Montana and had a wedding reception, and all my friends got to meet him and everything. “But he also wanted to go to Chemainus. I couldn’t go because I had to sort everything out for the move to Tasmania, so he and my mother actually went to Chemainus and checked it out. They got back and Brian knew it would work for Sheffield. He was as passionate about that as he was Tasmazia really, because his focus was always on trying to create employment in the area and build the town up, so the young kids didn’t have to move away.” By the time the tea room was up and running in 1994, there were enough facilities in place for Tasmazia to open to the world, becoming not only a business, but a place where ordinary days
21 Tasmanian Hospitality Review December/January Edition
passionate, it was his thing. But when he passed away, I’ve been left with it. What keeps me buoyant is the fact that people come here and have a good time, they say how much fun they’ve had. That’s the main thing, it unites families and brings people together. “We had a lady in her 80s who was here with her family, four generations of them. The rest of the family were ready to go and they sent Brian in to get her out of one of the mazes, so he went and found her, and she said, ‘well, I’m not ready to go, I’m having too much fun’. “If you can have an 80-year-old say they’re having too much fun, I think we’ve hit on something pretty special.”
place is one of those that you have to come and experience to really get what it’s about.” At its core, Tasmazia is built on joy, daring and the belief that dreams aren’t age restricted. It is more than a tourism icon, it is a place built on a moment in Paris, on handwritten letters crossing oceans, on the decision to say yes – to risk, to love, to possibility.
Just as much as it is a maze, it is a monument to choosing adventure. And in the words of countless families wandering its hedges, the real magic of Tasmazia is that, for a little while, it makes the world feel uncomplicated. “Brian had this dream to have a maze from the time he was eight, all because he’d seen a movie that had Laurel and Hardy in it,” Laura says. “At 54 he started. It’s never too late. When most people are thinking about retiring, he was just starting his next thing.” And if there is one thing Tasmazia represents, it’s the binding together of generations, laughter, and the courage to get lost on purpose.
Tasmazia has been on the market for several years, but Laura knows taking on such an iconic landmark isn’t for everyone. There is space and vision for further development, but it’s a site that a needs to be experienced before jumping in the deep end.
“There’s so much more potential here. But this
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Tasmanian Hospitality Review December/January Edition
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So spend some quality time sharing the joy of connecting with the people around you this Christmas. We truly are healthier together.
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Abbie Chatwin - North West 0417 563 546 achatwin@stlukes.com.au Malcolm Scriber - South 0417 561 948 mscriber@stlukes.com.au
Luke Richards - North 0499 626 417 lrichards@stlukes.com.au Jamie Shearing - South 0439 392 453 jshearing@stlukes.com.au
*Discount only available on corporate products when payment is made by direct debit. T&C’s apply. The discount cannot be combined with any other discounts oered by St Lukes. stlukes.com.au 1300 651 988
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23 Tasmanian Hospitality Review December/January Edition
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Tasmanian Hospitality Review December/January Edition
Editorial
Tassie is the perfect place to race, and that will never be clearer than during the 2025/26 Ladbrokes Tasmanian Summer Racing Festival! The festival kicked off on Friday, 21 November, with an outstanding win by the Barry Campbell-trained Durazzo in the Listed Jacksons Security Tasmanian Newmarket. Across all three codes, throughout summer, the feature races come thick and fast before wrapping up with the Group 1 Ladbrokes Tasmania Cup on Saturday, 28 February. The oldest feature race in Australia, the Group 1 Ladbrokes Hobart Thousand, is an early highlight of the festival on 11 December, and of course, the three main thoroughbred cups in Devonport, Hobart, and Launceston will each attract thousands of on- course attendees. Racing heads to all parts of the state across the summer, with country cups in St Marys, Longford, Scottsdale and Burnie seeing towns empty for a brilliant day at the local racetrack. Tasracing CEO Andrew Jenkins said the festival continues to grow as one of Tasmania’s most
anticipated events.
“The Summer Racing Festival is as much about atmosphere and entertainment as it is about racing,” Mr Jenkins said. “We want to showcase Tasmania as a place where you can enjoy high- quality racing alongside local produce and the warm, welcoming spirit we’re known for.” The festival’s Ladbrokes Community Sports Series will once again give local sporting and community clubs the opportunity to share in $75,000 across each of the three thoroughbred Cup race days. Each race features a $25,000 prize pool, with the winning club taking home an impressive $10,000. On the track, Tasmania’s greatest ever jockey, Craig “Froggy” Newitt, will be chasing an amazing tenth Devonport Cup when the northwest coast’s showpiece event is run on 7 January. Newitt has ridden the last two cup winners aboard the Glenn Stevenson-trained Ashy Boy, who will again be a major player in 2026.
Plan your summer of racing at tasracing.com.au .
25 Tasmanian Hospitality Review December/January Edition
Workforce Development
Building the Future Hospitality Workforce
skills, and foundational workplace expectations. Early feedback from schools and participants has been overwhelmingly positive, with teachers reporting increased confidence – particularly among students who benefit from more practical, experience-based learning. Hospo Go is proving to be a powerful pathway for young Tasmanians to see hospitality as a viable and rewarding career option. Hospitality Showcases: Inspiring the Next Generation Our annual series of Hospitality Showcases at TasTAFE School of the Visitor Economy campuses once again brought hundreds of students into real training environments across Hobart, Launceston and Devonport. Students rotated through hands-on activities including barista skills, mocktail creation, VR bartending simulations, knife skills, and front-of- house service challenges. These sessions remain one of our most impactful engagement tools –
The past quarter has been one of the most energising periods for Hospitality Tasmania as we continue driving real, on-the-ground solutions to Tasmania’s workforce challenges. From school engagement to statewide workforce planning, our recent initiatives reflect a united effort across industry, government, and training partners to strengthen the pipeline of skilled and passionate hospitality workers.
Hospo Go: A New Gateway Into the Industry
Our new Hospo Go pilot officially launched this quarter, supported through Jobs Tasmania as part of the Youth Jobs Strategy. Designed as a fast and engaging entry point into hospitality, Hospo Go gives young people the confidence, practical skills, and industry exposure they need to take their first step into work. Delivered through short, practical micro-credential experiences, students receive hands-on training in espresso coffee, customer service, basic bar
26
Tasmanian Hospitality Review December/January Edition
Workforce Development
giving young people a genuine taste of the industry and the opportunity to meet chefs, trainers, and industry ambassadors who live and breathe hospitality. This year’s showcases saw some of our strongest school participation to date, with many students leaving inspired and actively exploring training or employment pathways.
Workforce Advisory Council (TTHWAC), Hospitality Tasmania has played a central role in developing a detailed Chef Shortage Discussion Paper. Over the past quarter, we coordinated statewide consultations with operators, apprentices, RTOs, and industry leaders. Key findings highlight declining apprenticeship numbers, inconsistent training pathways, and an increasing reliance on migration to meet workforce needs. At the same time, the project is identifying potential solutions – from re-engagement pathways for former chefs to structural improvements in training delivery and a possible statewide DAMA for chefs. This work will underpin long-term strategies to support the sector well into the future.
Junior MasterChef x Teen Challenge Tasmania
Another highlight of the past quarter has been our Junior MasterChef Masterclasses delivered in partnership with Teen Challenge Tasmania and the TasTAFE School of the Visitor Economy. These sessions brought together young people with a passion for cooking and gave them the opportunity to learn from industry mentors, refine their kitchen skills, and build confidence in a supportive training environment.
A Combined Effort With One Goal
Across all these initiatives, one message is clear: hospitality has enormous potential to offer Tasmanians meaningful, exciting career opportunities. The past three months have shown what’s possible when industry, government and training bodies collaborate toward a shared vision. Hospitality Tasmania remains focused on building that future – one student, one venue, one program at a time.
The was unmistakable. Many arrived unsure of their abilities but left motivated, proud of their dishes, and excited about the potential of turning their interest in food into a future career. enthusiasm from participants Chef Shortage Research with TTHWAC: A Statewide Priority Alongside our youth-focused programs, significant work has gone into addressing one of the industry’s most critical challenges: Tasmania’s chef shortage. Through the Tasmanian Tourism and Hospitality
Workforce Development Enquiries? Contact Jack Milbourne E: jack@tha.asn.au Ph: 0439 763 977
27 Tasmanian Hospitality Review December/January Edition
Corporate Partnerships Update
Big Savings & Exclusive HT Member Deals thanks to our Corporate Partners
And our Partners from Pub & Club Co have put a very useful “Free Survival Guide” for you. Ready to start saving thousands? Contact your Corporate Manager or your dedicated Membership Manager now, and the team will be happy to help you unlock every single one of these amazing deals! Corporate Events: Raising a glass to partnerships We extend our immense gratitude to two of our major corporate partners, Asahi and Lion, for hosting our premium end-of-year networking industry nights, “CEO Drinks”, and we also thank all those who attended and celebrated a great 2025 with us! Asahi - Cascade Brewery CEO Drinks, Hobart: Thank you to Asahi and the team at Cascade, and to those who joined us for an evening of networking at Australia’s oldest operating brewery, the historic Cascade Brewery in Hobart.
HT Members are presented with a wide array of significant savings and exclusive deals across multiple operational categories this Christmas season and Summer. A standout, massive deal for the industry is the Energy ROI offer: a FREE, NO OBLIGATION electricity bill review offered on a no-win, no-fee basis, with an expected saving of at least 5-10%*, representing vital and risk-free relief on major operational costs. Reward Hospitality provides a Spend & Save structure, allowing members to save up to $200 on large orders. Payroll, technology and POS with 3 months FREE subscription to Tanda’s all-in-one workforce management software and FREE Windows 11 Upgrade Audit from Complete Information Solutions, plus savings on Thermal Paper Rolls and Waiter Tablets from TotalPOS Solutions Other key benefits include 30% off RRP across all products from Federal Hospitality Equipment (guaranteeing to beat competitor quotes by 10%). Members can also secure a deeply discounted $99 practical business workshop (valued at $1,100) from Collins SBA, receive their first rail buy up FREE from DIAGEO, and get a FREE $2500-valued lease review from Your Leasing Co. Other promotions include 15% off mattresses from Oakley Textiles, 10% off VIP packages from Morey’s Tours, a 10% dining discount at Farzi, and a FREE Cleaning Audit from Command 51 (with a chance to win $500 off cleaning services).
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Tasmanian Hospitality Review December/January Edition
Corporate Partnerships Update
James Boag’s Brew House & CEO Drinks, Launceston: We were delighted to celebrate this special occasion in Launceston, where we also saw a great milestone for Lion: the grand opening of their refreshed James’s Boags Brew House! This new venue marks an exciting addition to the hospitality landscape in Northern Tasmania.
culture festival is a cornerstone of our summer cal- endar, showcasing the best of Tasmanian produce and driving significant visitor capacity. We look forward to the return of one of Tasmania’s premier summer events and in this particular edi- tion, we want to wish the TASTE OF SUMMER team and all the participating venues all the best for another very successful and profitable festival.
Taste of Summer
Partnership Enquiries? Contact Valeria Giraldo E: val@tha.asn.au Ph: 0405 202 918
The excitement continues with the return of Taste of Summer. Taking place from December 27 to January 3 at the Hobart Waterfront, this food and
AJG.com/au/hospitality
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29 Tasmanian Hospitality Review December/January Edition Arthur J. Gallagher & Co (Aus) Limited. AFSL 238812. Cover is subject to the Policy terms and conditions. You should consider if the insurance is suitable for you and read the relevant PDS/Policy Wording and our FSG before making your decision to acquire insurance. These are available on request or at AJG.com/au. REF3123-0225
30
Tasmanian Hospitality Review December/January Edition
A TASTE OF THE TASTE
TASTE OF SUMMER RETURNS WITH A BANG
Returning to the Hobart/Nipaluna waterfront from 27 December to 3 January, Taste of Summer once again sets the table for Tasmania’s ultimate celebration of food, drink and culture. Across eight sun-soaked days, more than 80 stallholders showcase the best of the island — from freshly shucked oysters and slow-cooked delicacies to award-winning cool-climate wines, local spirits and small-batch brews. Alongside the exceptional food and drink, visitors can settle into premium waterfront seating at the Yacht Club, catch the action in the Sports Bar, and watch over 250 artists bring the site to life — from bands and DJs to roving performers — the festival soundtrack is as vibrant as the menu. For those wanting a deeper experience, Taste introduces its first dine-in pop-up restaurant, hosted by Season & Fire, featuring a flame-cooked Feed Me set menu. Wine lovers can meet makers and discover what sets Tasmanian wine apart at the Winemaker Series, a collection of intimate tasting sessions running throughout the festival. Taste also provides a spectacular vantage point to witness the Sydney to Hobart Yacht Race as boats cross the finish line right outside the event precinct — a uniquely Hobart way to spend a summer afternoon.
New Year’s Eve
Toast to 2026 with the city’s best view of the fireworks, and a cracking lineup of local and interstate musicians, DJs, and roaming performance, while Tassie’s finest food, wine and cocktails fuel the party. Featuring headline act Hindley Street Country Club and a dress up theme; Neon Nights.
TICKETS ARE ON SALE NOW AT TASTEOFSUMMER.COM.AU
Hospitality Tasmania members receive 10% off all Taste tickets with the code: HOSPOTAS10.
31 Tasmanian Hospitality Review December/January Edition
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