AUSTRALIAN
AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE
Vol. 38 No. 9 - October 2021
un B ilk avour M a ury flnt of y h c ra Savioth a hi a spic i r S w illi & kick h c rlic ga
ON YOUR MENU
un ed B k nc Mil ala
Q notesibonal B B key radit y e k & Smosh of tss o Sm Richith a dwaeetne w Qs BB
Firm glazed outer crust
Freezer fresh for 6 months
Texture absorbs delicious juices
IN THIS ISSUE: OUTDOOR SPACES | PUB DINING | VENUE DESIGN
Reduced carton size
QBA SRIRACHA MILK BUN
FIVE SPICE CHICKEN BURGER INGREDIENTS - ¼ teaspoon five spice powder - 20ml soy sauce - 20ml chinese cooking wine - 3g ginger puree - 125g chicken breast - 1 QBA Sriracha Milk Bun, split - 30g butter lettuce - 2g red onion, sliced
- 75g carrot, shredded - 70g avocado, sliced - 2g coriander sprigs SOY GINGER AIOLI - 2.5ml soy sauce - 3g ginger puree - 40g Praise Classic Mayo
METHOD 1. Combine the five spice powder, soy sauce, chinese cooking wine and ginger puree in a bowl. Add chicken, marinate for 30 minutes.
ON YOUR MENU
2. Prepare the soy ginger aioli by combining the soy, ginger and Praise Classic Mayo. Cover and refrigerate.
3. Heat a chargrill over high heat. Remove chicken from marinade. Chargrill until cooked through. Remove and keep warm.
4. Toast the cut sides of the bun and spread with the soy ginger aioli.
Scan the code to learn more about the QBA Milk Bun range.
Top with lettuce, chicken, red onion, carrot, avocado and coriander sprigs. Serve.
Serving suggestion – serve with a drizzle of Sriracha sauce if desired
COST PER SERVE $4.79*
QBA Sriracha Milk Bun QBA MILK BUN PRODUCT CODE: 177448 PRAISE CLASSIC MAYO PRODUCT CODE: 176144 Savoury flavour with a hint of chilli & a spicy garlic kick that pairs amazingly with Praise Classic Mayo.
wwwgffoodservice.com.au .gffoodservice.com.au
/gffoodserviceau
https://www.facebook.com/gffoodserviceau
fssocial@goodmanfielder.com.au
Sales & Customer Service 1300 366 533
QBA SMOKEY BBQ MILK BUN
WH EN
INGREDIENTS - 100g streaky bacon rasher - 1 QBA Smokey BBQ Milk Bun, split - 20g ETA Original BBQ Sauce - 10g baby rocket - 25g dill pickle, sliced
QB
METHOD
A
1. Combine the beef mince and dried thyme. Season well with salt and pepper. Form into a large flat patty shape. Cover and refrigerate for 30 minutes.
2. Heat a chargrill over high heat. Grill the beef patty until cooked through. Remove and rest, keeping warm.
FL
NS
- 180g beef mince (3 star) - ¼ teaspoon dried thyme - Salt and cracked black pepper, to taste - 2g clove garlic, crushed - 25ml olive oil - 75g button mushrooms, thinly sliced
URCHASE A CA P U RT YO
OF ON
BEEF, BACON AND MUSHROOM BURGER
K AVO U RED MIL
BU
3. Heat a flat plate grill or frying pan over medium heat. Mix together the garlic
and olive oil, season with salt and pepper. Add the mushrooms and toss to coat.
4. When the flat plate is heated, saute the mushrooms until golden. 5. Whilst the mushrooms are cooking, grill the bacon until golden and crisp. 6. Toast the cut sides of the bun and spread with the ETA Original BBQ Sauce. Top with baby rocket, beef patty, bacon, mushrooms and pickle. Serve.
COST PER SERVE $5.37* Firm glazed outer crust
Freezer fresh for 6 months
Texture absorbs delicious juices
Reduced carton size
QBA Smokey BBQ Milk Bun QBA MILK BUN PRODUCT CODE: 177449 ETA ORIGINAL BBQ SAUCE PRODUCT CODE: 126518 Rich & Smokey notes balanced with a dash of traditional BBQ sweetness pairs with ETA Original BBQ Sauce.
TO CLAIM, GO TO GFFOODSERVICE.COM.AU/PROMOTIONS **T&CS APPLY. AU HOSPITALITY VENUES ONLY. PURCHASE BETWEEN 27/9/21 & 21/11/21. CLAIM BY 11:59PM AEDST 5/12/21. MAX 1 CLAIM P/VENUE. RETAIN RECEIPT *BASED ON RRP
CONTENTS & ED’S NOTE
WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au
PUBLISHED BY: Food and Beverage Media Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419 PUBLISHER: Paul Wootton
Contents
P26
SPECIAL FEATURES
REGULARS
10 Outdoor Opportunity: Refreshing Ed’s
6 News: What’s happening in pubs
Pick
rooftops, beer gardens and alfresco spaces.
14 Regional Stories: The Stanley Hotel in
Tassie shares its winning strategy. 17 Menu Revamp: Sparkke at the Whitmore
appoints a new head chef.
across Australia. 26 Design & Build: A new chapter for
Melbourne’s Sarah Sands Hotel. 30 Tales from the Top: Redcape CEO
Dan Brady discusses the Group’s unconventional KPIs.
20 Pub Dining: Burger buns on the rise,
food pairing finds new turf, and
In preparation for what is shaping up to be
a buoyant summer season for most, we bring
to throw open the doors
you our pub dining feature on p17, where we
and emerge from months
explore new opportunities in food pairing, we
of lockdown.
hear from pubs about their post-pandemic
be plenty to navigate – managing density
takeaway plans, and we explore the instafame potential of the humble burger bun. Bring it on!
limits, staffing, and vaccine passports as we head into the busy summer season. In the past year, many pubs have taken the
Amanda Bryan, Editor E: abryan@intermedia.com.au
opportunity to refresh their venues – especially outdoor areas such as rooftops, beer gardens and alfresco areas, and in this issue, we take a tour through some of these projects in our outdoor feature starting on p10.
4 | Australian Hotelier
GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY: Kea Thorburn kthorburn@intermedia.com.au PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au
To subscribe and to view other overseas rates
Australia, it’s finally time
Personally, I can’t wait
GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP: Shane T. Williams
1yr (11 issues) for $95.00 (inc GST) 2yrs (22 issues) for $152.00 (inc GST) – Saving 20% 3yrs (33 issues) for $199.00 (inc GST) – Saving 30%
Editor’s Note to have a cold one at my local, but there will
NATIONAL SALES MANAGER: Jason Wild Tel: 02 8586 6213 jwild@intermedia.com.au
SUBSCRIPTION RATES
takeaway tips.
For many venues in
EDITOR: Amanda Bryan abryan@intermedia.com.au
‣ Bar, Beer & Cellar ‣ Hygiene & Safety ‣ Cider
visit www.intermedia.com.au or Call: 1800 651 422 (Mon – Fri 8:30-5pm AEST) Email: subscriptions@intermedia.com.au
DISCLAIMER: This publication is published by Food and Beverage Media Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2021 - Food and Beverage Media Pty Ltd
Low admin fees Strong long-term returns
More super for you
At just $1.50 per week the Hostplus admin fee is the lowest of the top 20 industry super funds.1 Combine that with top 3 returns for our default Balanced investment option over 5, 7, 10, 15 and 20 years to 30 June 20212 and it adds up to more super for you. Find out more at hostplus.com.au/low-fees www.hostplus.com.au/low-fees
Hostplus. We go with you. 1. Source: APRA Annual fund-level Superannuation Statistics 30 June 2020, re-issued 26 March 2021. Top 20 industry super funds (not for profit) based on total assets under management. Administration fees comparison using SuperRatings SMART fees as at 14 May 2021 (Issued 24 November 2020 based on a super account balance of $50,000). 2. Source: SuperRatings Accumulation Fund Crediting Rate Survey SR50 Balanced (60-76) Index as at 30 June 2021. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 as trustee for the Hostplus Superannuation Fund (the Fund) ABN 68 657 495 890, MySuper No 68 657 495 890 198. This information is general advice only and does not take into account your personal objectives, financial situation or needs. You should consider if this information is appropriate for you in light of your circumstances before acting on it. Please read the relevant Hostplus Product Disclosure Statement (PDS), available at www.hostplus.com.au before making a decision about Hostplus. Past performance is not a reliable indicator of future performance and should never be the sole factor considered when selecting a superannuation fund. HP1545
In the
news
WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA
$1.7b takeover bid for ALE ALE PROPERTY Group and its 78 pub freeholds could be under new ownership by mid-December
of 25 per cent and offer “potential mixed and
following a takeover offer from industry super
alternate-use opportunities in the long term”,
fund Hostplus and property investment company
Charter Hall says.
Charter Hall. The pair are collaborating on a $1.68bn offer that
ALE chairman Robert Mactier described the proposal as “highly attractive” for ALE
will see them become Australia’s largest owners of
shareholders, as it reflected a material premium to
freehold pub assets.
ALE’s trading price and the revised independent
ALE’s directors are backing the joint bid from Charter Hall Long WALE REIT (CLW) and Hostplus,
valuation of ALE’s portfolio. “After careful consideration, the ALE board
with each set to own 50 per cent of ALE’s assets
has concluded that the proposal is in the best
upon completion.
interests of ALE securityholders and unanimously
Board members of the ASX-listed pub property
recommends that securityholders vote in favour
group – which owns pubs that are leased to
of the schemes, subject to no superior proposal
Australia’s largest operator, Endeavour Group –
and the independent expert concluding that
are unanimously recommending ALE shareholders
the schemes are in the best interests of ALE
vote in favour of the deal, which offers a significant
securityholders,” he said.
premium to valuations of the portfolio. The offer includes cash and scrip, and under the deal, ALE shareholders will receive 0.408 CLW securities, $3.673 in cash, and a 5.5 cent dividend for each ALE security owned. In 2014, Charter Hall and Hostplus teamed up to buy 54 pubs off ALH – now part of the ASX-listed Endeavour – for $600 million, with ALH continuing to operate the pubs on long term leases.
CLW fund manager Avi Anger said the transaction was designed to deliver significant benefits to both ALE and CLW shareholders. “The transaction is consistent with CLW’s strategy to invest in high-quality real estate assets that are predominantly leased to corporate and government tenants on long-term leases. “We are pleased to be able to continue our partnership with Hostplus, a leading Australian
ALE’s flagship pubs include Sydney’s Crows
superannuation fund, in investing in high-quality pubs
Nest Hotel, Young & Jackson in Melbourne and
and liquor retail outlets leased to Endeavour Group.”
Queensland’s Breakfast Creek Hotel. According to
6 | Australian Hotelier
Moreover, the properties have low site coverage
Shareholders will be sent scheme booklets in
Charter Hall, 99 per cent of ALE’s properties are
mid-November, shareholder approval will be sought
in metropolitan locations, and 94 per cent are on
in early December, and implementation of the
Australia’s east coast.
takeover is expected to occur in mid-December.
NEWS
Meet the post-lockdown patron WITH FREQUENT and extended lockdowns shutting venues and
Simon Johnston says after the first Sydney lockdown, Feros
locking patrons out, what can you expect from your clientele
Group saw a huge shift toward premiumisation, and patrons
when you throw open the pub doors?
tended to stay at venues longer. Also, he said, demand for
Obviously, expect an influx, and some groups, thanks to many
cocktails exploded. “We’ve gone into all our pubs during
months of missed celebrations with friends and families. Also,
this lockdown and we’ve renovated all our cocktail areas
expect a new version of your old customer, one who is uncertain
and developed new menus and we are preparing for that to
and seeking safety assurances, but who is, in return, more
happen again.”
appreciative of the need for regulatory compliance. These are just some of the key predictions that have emerged
Localisation and the CBD
from an industry panel exploring post-lockdown customer trends
The shift to working from home is unlikely to fully reverse, which
hosted by business advisory firm Quantaco.
could leave the CBD light on office dwellers. While this may
W. Short Hospitality managing director Jen Russell, Feros Group chief operating officer Simon Johnston, and Geronimo founder and director Matt Hunt joined Quantaco’s chief
translate into lower volumes in city-centre pubs, suburban pubs could see an increase in local visitation, the panel said. But all is not lost for CBD spots, according to Russell, with the
commercial officer Scott Barber in a webinar on lockdowns
city set to become an exciting place to excursion to. Free from the
in hospitality.
usual hordes of summer tourists, people who have been locked
Matt Hunt said to address customer concerns around safety, venues will need to provide guidelines. “Customers will be looking for guidance on new social rituals,” he says. “We have
away in their local LGA will embrace rediscovering their city, and consider them a destination work travelling to, she predicts.
a wonderful opportunity to lead the customer on this. Everyone
Digitalisation done well
wants freedom but they do want it in a safe environment.”
Apps and taps have become part of everyday life from venue
Premiumisation, new tastes, and old faves Months of stay-at-home orders will also have cemented many new at-home habits, according to the panel, with cocktail
check in, through to ordering and paying. While that provides for a convenient and safe customer experience, the panelists agreed the value is found in the data that is collected. Providing unique communication, offers and even pricing
making, cooking and exploration of new ingredients and
with your most loyal patrons is the real benefit of digitisation,
healthier options among the things people are focusing on to
Geronimo’s Matt Hunt says, as long as it
escape the lockdown blues.
provides enough value to avoid data-sharing
Hoteliers and restaurateurs should review and refresh menus to meet this expectation, but don’t throw the baby out with
fatigue that some patrons may feel. “Local community pubs are perfect
the bathwater, Jen Russell advises. “Nothing beats a cold
candidates for loyalty done well,” he said.
beer and a schnitzel, so be prepared to balance new with
“For airport or business-based venues, it’s
traditional offerings.”
more difficult.”
Keep up with the latest industry news!
Subscribe now to our fortnightly newsletter: www.theshout.com.au/subscribe-australian-hotelier
October 2021 | 7
NEWS
AVC seeks UK chefs and returning Aussies AUSTRALIAN VENUE Co. (AVC) has offered to pay the moving
group tens of thousands of dollars, as a huge investment into staff
costs of UK chefs and Aussies living in the UK in a major
and the recovery of the hospitality industry.
recruitment drive to staff up ahead of extraordinary demand this summer. AVC’s Summer of Fun recruitment drive will seek to fill 500 jobs targeting Australians abroad who want to return home, and UK chefs looking to make a summer sea change to Australia. “It’s been incredibly difficult for many Australians to get home,
The group is promoting the campaigns on social media, and in just a few days received 250 applications for the domestic roles and 150 from the UK, Waterson said.
A broader trend The news follows a similar announcement from Endeavour Group
so we’re excited to support a pathway home for Aussies abroad
liquor stores Dan Murphy’s and BWS which plan to
who have hospitality experience,” AVC CEO Paul Waterson said.
hire 4400 team members for summer, with hundreds of roles
For UK citizens, AVC will contribute to the costs for the Employer Sponsored Visa to make the transition to working in
available for immediate starts. These moves come ahead of an anticipated skills shortage
Australia as smooth as possible. For some UK residents, this visa
given the absence of overseas holiday workers, the departure of
allows them to begin the pathway to Permanent Residency.
staff from the industry in response to extended lockdowns, pent-
Successful applicants will have their flights to Australia, hotel
up consumer demand post-lockdown, border openings, relaxed
quarantine and two weeks of rental accommodation paid for by
restrictions, high vaccination rates, and the beginning of the
AVC, and will receive a $1000 drinking & dining voucher.
festive season.
Paid training will start online during hotel quarantine, to help them hit the ground running.
Two-pronged attack AVC has also launched a domestic hiring campaign and is offering
“Australians – particularly those in Sydney & Melbourne – are absolutely overdue a good time. We see huge demand every time we come out of lockdown, and we expect this summer to be even bigger. People are ready for some fun,” Waterson said. “It’s been an incredibly stressful two years for people working
workers a $1000 drink and dining credit and immediate start paid
in the industry, but I want people to know that hospitality has
training, so those in NSW and Victoria can get started while in
a bright future in Australia. We’re extremely confident in this
lockdown, with roles on offer for bartenders, chefs and managers,
summer and we’re hiring people now for it.
including those with no experience. “We’ve got this issue where we have a lack of holiday workers,
“No matter where you are in Australia, your hospitality career doesn’t have to be on hold right now. You can make your next
so we’re taking a two-pronged attack – we’re going offshore to
career move today and start now with AVC. Whether you have 10+
the UK to look for chefs to join us and we’re investing in front of
years of experience or no experience at all, we have a job for you.”
house teams to get ready for what we anticipate will be a really big summer,” Waterson said. AVC has described the recruitment drive, which will cost the
8 | Australian Hotelier
The Summer of Fun hiring drive is looking to fill roles in major cities and regional areas across Australia in AVC’s 170 pub, bar and event venues.
Proven Audio Leaders in Bars & Clubs
htSpecialised tps://m audio solutions, precisely designed for your venue adambience Enhance the isonav.cand atmosphere in your venue with a JBL Professional ospecifically m.au/ i for your space. Whether you are audio solution, designed sccan building, renovating or upgrading,dwe architectural oveaccommodate r-the-sothat your and aesthetic requirements with a customised design unprovides d of-exthea right balance of clarity, sonic performance and intuitive operation. -Request perienc customised JBL audio design for your venue today – madisonav.com.au/jbl-bars e/ w
ww.madisonav Sales Enquiries 1800 00 77 80 www.madisonav.com.au .com.au
OUTDOOR OPPORTUNITY
The new beer garden at the Chancellor’s Tavern features several different zones
Greenery and casual seating feature oudoors at the Chancellor’s Tavern
Refreshing outdoor spaces
As pubs across Australia gear up for a huge summer, we take a look at some of the new and rebooted rooftops, beer gardens, alfresco areas and pop-ups that will be ready to greet patrons. DENSITY LIMITS, physical distancing,
and keep them in the venue longer,
refreshed dining and gaming spaces,
ventilation – all of these things were
however, seating areas must be expanded,
and the new-look outdoor beer garden
unheard of a couple of years ago,
and spaces need to be compelling and
which includes greenery, casual seating
but they are now an integral part of
Covid-safe, Kelly says, which is, in turn,
and picnic tables, wooden skittles games
the hospitality landscape, and not
paving the way for a flurry of outdoor
lanes, and the largest play area in the
surprisingly, this adds up to a major new
renovations and refreshes.
locality with interactive wall panels, slides
focus on outdoor spaces as many parts of the country prepare to re-open. The latest lockdowns have also provided venues with some patron-free down-time,
With Australia’s double vaccinated patrons about to hit the town, we take a tour through some of these spaces.
and a play structure. “The beer garden flows very naturally from the bistro to create a great indoor/ outdoor atmosphere,” says AVC’s chief
offering a decent window of opportunity
Beer garden bonanza
to get in and expand, improve and tweak
Australian Venue Co. (AVC) is currently
rooftops, beer gardens, and alfresco
investigating opportunities to add beer
add-ons to boost space in its venues. The
areas, helped along by a relaxation of
gardens and rooftops at venues around
strategy was successful in Melbourne after
some of the rules by councils.
the country in a bid to cater to the
the first lockdown where 22 outdoor spaces
“Pubs are starting to design spaces
marketing officer Kylie Moncur. AVC has also taken advantage of alfresco
changing hospitality landscape. A good
were activated, and AVC is now working on
that people can stay for in longer,” says
example of this strategy, the group says,
proposals to roll the strategy out across five
hospitality design expert Paul Kelly. “They
is the Chancellor’s Tavern on the Sunshine
venues in NSW.
realise that customer attention is key.”
Coast where it has added a beer garden
“The Melbourne outdoor dining program
Patrons will no longer chance going out
which has been designed with several
was an amazing program that allowed
without a booking like they once would, he
different zones for kids and families,
businesses to quickly activate outdoor
says, which is good for pubs as they can
social groups and casual dining.
spaces, with very little red tape, providing
now offer two sittings. To attract patrons for earlier sessions
10 | Australian Hotelier
The $1.8 million renovation, which was finished at the end of last year, includes
safe places for customers to dine and reactivating the CBD,” says Moncur.
OUTDOOR OPPORTUNITY
Seasonal pop-ups This year, Australian Venue Co. (AVC) expanded its Melbourne alpine-inspired winter wonderland pop-up, The Winter Village, to Adelaide, Brisbane, and Perth. The Winter Village, which saw its debut in Federation Square in Melbourne two years ago, featured an ice skating rink, an igloo village, daily snow showers and food and beverage. “The Winter Village is a pop-up family-friendly outdoor AVCs winter village features igloos for hire Oxford Tavern’s beer garden gets bigger
experience that is well suited to the current climate,” says AVC’s chief marketing officer Kylie Moncur. AVC is also this year bringing back The Exchange Beach Club, a successful large-scale outdoor pop-up event on the beach in Port Melbourne. “It will offer a largescale outdoor pop-up beach club, with food and beverage, entertainment and cabanas for hire,” says Moncur.
Breaking boundaries Sydney pub group Odd Culture has embarked on a number of outdoor renovations in the past year, including expanding the outdoor areas at the Oxford Tavern in Petersham, The Duke of Enmore in the inner west, and the Old Fitzroy Hotel in Woolloomooloo. “We took the opportunity to expand our already large beer Alfresco at the Old Fitz
garden at the Oxford Tavern, improving airflow, and replacing gas heating appliances with highly efficient, smart electrical appliances,” the group’s general manager and director, James Thorpe says. “The Duke’s courtyard was mid-renovation at the time of the lockdown, and will be complete by the time we open in October. “The Old Fitz got a new outdoor area in February which can fit a whopping 120 patrons even under density restrictions.” According to Thorpe, the new outdoor area at the Old Fitzroy is roughly eight times larger than what was approved when the group acquired the venue in February, and he says the council (City of Sydney) was great throughout the process. “The boundary application through L&GNSW is fully integrated in the council application as a result of COVID-19, and there was very little, if any public exhibition,” he says. “The usually cumbersome 30 days required on the L&G noticeboard was completely waived.” The group has also dabbled in outdoor activations, according to Thorpe. The Old Fitz’s head chef, Anna UgarteCarral ran a three-day Spanish-influenced pop-up in July, which was very well received, he says. Locals were treated to a selection of takeaway tapas, steaks, desserts and beverages.
October 2021 | 11
OUTDOOR OPPORTUNITY
Cocktail hour Zenith Hotels has undertaken a major upgrade of its outdoor space at Shoal Bay Country Club in NSW coastal town Port Stephens during this lockdown. Director Peter Lazarus says lockdown provided the group with an opportunity to refurbish the main restaurant, and to undertake a number of structural, functional and design upgrades to the expansive alfresco ‘Patio’ dining area. “Structural changes include the removal of an existing canopy roof structure and the installation of a higher roof allowing for improved design, airflow and circulation and providing the space with a more ‘outdoor’ feeling,” Lazarus says. Functional upgrades to the outdoor bars have also been made to allow for increased efficiencies for streamlined, speedier service, he says. According to Lazarus, cocktail service is a major driver of these changes, in anticipation of a surge in Airflow, circulation, and cocktail service are the focus at Shoal Bay Country Club
cocktail sales in the post-lockdown summer period. “Design improvements have been made via a full furniture re-fit and styling upgrade,” he says.
Tree Change Watson’s at The Entertainment Quarter, Moore Park in Sydney is opening its doors this month following a major renovation of the PJ Gallagher’s Irish Pub. The revitalised space has ample seating and dining options inside and out and includes two alfresco spotted gum decks in the beer garden, which has a courtyard bar, an alfresco servery and a fourmetre mega screen. Contemporary interiors flow out to the beer garden and spacious timber decks. By day, the beer garden will feature acoustic performances, and by night, three giant Moreton Bay fig trees adorned with over 2.5km of fairy lights are a major feature. Watson’s is a collaboration between long-time friends Michael Watson of events company Wats On Events and Danny Stapleton, director of West’s Tigers. “We have 400 squares of outdoor space as part of the venue,” Watson says. “That means we can have around 200 people outdoors, which in this Covid environment is a big win for us.” According to Watson, the Moreton Bay fig trees shape the entire outdoor space. “There was no chance of removing them, so we are using them as a feature in the space.” Installing the lights was a lot of work, Watson says, and took two people two weeks. “They look absolutely amazing, and we don’t need any other lights. The fairy lights give off a warm light which creates such a nice ambience on the deck.”
12 | Australian Hotelier
Giant fairy-lit Moreton Bay fig trees are a draw card at Watson’s
OUTDOOR OPPORTUNITY
Rooftop with a view Bayfield Hotels has taken the opportunity to change the way it operates the rooftop space at its Light Brigade Hotel due to Covid, and this has been of benefit to its bottom line. Before Covid, the group did not take bookings on the Brigade Rooftop – it was first-in best-dressed, says Kaine Bayfield, chief operating officer of Bayfield Hotels. “We would have waitlists to go up to the rooftop when the space became available. With Covid, we obviously had to pivot many aspects of the business, which included the introduction of bookings for the rooftop bar. “We would allocate 1 1/2 hours per booking with a maximum of 10 people. This way more people got to enjoy the rooftop and make the most of it. “We have noticed a significant improvement in food revenue as a result of this as patrons are planning their outings and making the most of their booking to include a meal.” However, Bayfield says the group has not been able to extend any outdoor areas in its venues due to space and licencing issues. “We would definitely consider utilising part of our large outdoor car park at Belrose Hotel if the laws were relaxed for licencing boundaries by Liquor & Gaming,” he says.
Brigade Rooftop has pivoted.
Pet project To accommodate more patrons outdoors, Camden Valley Inn has added outdoor seating umbrellas to its recently renovated outdoor area, and is boosting its family appeal with a new addition of a different kind. Following the renovation two years ago, the pub introduced baby goats to reinforce the venue’s family-friendly credentials. The venue encourages the kids to walk around and interact with the animals. Camden Valley Inn is adding animals to the mix
Kayla Seeney, GM of the Camden Valley Inn says upon reopening, chickens will be added to the mix. “We’ve just finished the chook shed now during lockdown, and when we open we will have around eight baby chickens,” she says. “Outdoor space has always been a big priority at the Camden Valley Inn, but it’s definitely become even more important during the pandemic,” Seeney says. “Our patrons can choose from a number of recently renovated outdoor areas, including our beer garden and outdoor lounges, and we have more outdoor refurbishment plans on the horizon.” During lockdown, Seeney says, the Inn has also been doing some maintenance and touch-ups, and the grounds and gardens have had a chance to grow without the foot traffic.
Outdoor seating has been expanded at Camden Valley Inn
“With the weather warming up and restrictions easing, we’re looking forward to safely welcoming patrons back to the venue, and hopefully getting back on track with some of our big summer plans.”
October 2021 | 13
REGIONAL STORIES
A destination worth waiting for
With another summer of bookings hanging in the balance for destination pubs, strong links to the local community have never been more important for this award-winning Tassie hotel. THE STANLEY Hotel is located on
Tracey and Julian told Australian
a true country hotel, where conversation
Tasmania’s north-west coast in a small,
Hotelier they were thrilled with the win.
historic fishing village of the same name.
“This award takes into account the whole
The village of Stanley is two and a half
experience of our hotel – the bar, bistro
a great mix of local customers including
hours from Launceston, has a population
and accommodation,” Tracey said. “We
fisherman, farmers and businesspeople,
of about 500 people, and has become
were over the moon to win that award.”
and they mix well with visitors and are
increasingly popular with tourists,
They also say while they are happy to be
attracting about 100,000 of them
open unlike many of their counterparts,
every year.
their upcoming summer season is in doubt.
Surrounded by the ocean and green
“We rely heavily on Victoria and NSW
and catch-ups are important.” According to Tracey, the pub attracts
happy to provide tips on local produce and the best tourist spots. “I think Tasmania is a place that everyone would like to come to, so when
hilly farms, and boasting a chairlift that
for our visitors, so at the moment we are
they are free to travel again, we will be
transports visitors to local landmark The Nut
really hurting, and we don’t expect to have
really busy, and we just have to hold on
– an ancient volcanic plug with a large, flat
our normal business uptake in October to
until then.”
surface, it’s little wonder it pulls in a crowd.
December,” Tracey says.
While venues in locked-down areas
Space restrictions have also affected
Winning strategy
are preparing to re-open, however,
business. “Our bar is only small, so it is
When that happens, the Jacobs will be
many pubs on Australia’s tourist trails
tricky, and that won’t change soon,” she
more than ready. The hotel also snared
like the Stanley Hotel will continue to
says. “In our busy season, we can’t put
the Best Pub-Style Accommodation award
face uncertainty as long as state borders
enough people through the Bistro – but at
at the THA awards
remain closed.
least we are open.”
Its owners and operators are Tracey
Domestic tourism and a strong local
and Julian Jacobs, and their pub recently
trade have always been an important
took out one of the top pub gongs at the
part of the mix for the Stanley Hotel, but
Tasmanian Hospitality Association 2021
especially so over the past 18 months.
Awards for Excellence. The Stanley was
This win was satisfying, Tracey says, as a lot of renovation was involved to get the pub’s rooms to the standard they are. This award recognised Stanley Hotel’s well-maintained property, quality
“We aim to have a comfortable and
service, and tasteful renovations with
named Hotel/Pub Tavern of the Year -
welcoming bar and bistro for our locals
modern touches, she says. “The hotel
Regional at the event which was held in
first and then for our visitors to Stanley,”
still has a historic feel but with a modern
Hobart in June.
Tracey says. “We are a gaming-free hotel,
feel and conveniences.”
14 | Australian Hotelier
REGIONAL STORIES
Local produce is the focus on The Stanley’s all-Tasmanian menu
The rooms have either a view of The Nut or towards the bay, they all have ensuite bathrooms, good showers and beds, and are located right on main street among the cafes and galleries. The Jacobs say they enter the THA awards every year in order to gain valuable and comprehensive feedback from judges who mystery shop each entrant. “You get a comprehensive report and you get to know where you scored compared to the winners. This allows us to measure ourselves against our competition and get good feedback,” Tracey says.
Doorstep dining The Stanley Hotel missed out on the Best Bistro in a Hotel award this year by half a point, according to Tracey, although it has scooped this award a few times in the past with the pub an earlier mover in embracing home-grown produce, first with an all-Tasmanian menu, and more recently, narrowing this down to locally-sourced. “We are the busiest bistro in Stanley, and we focus on local food, wine and spirits. On our doorstep we have scallops, abalone, lobster, Cape Grim Beef and vegetables – local farmers dig our potatoes and deliver them daily, when berries are in season, they arrive to the kitchen still warm from the sun – the flavour and freshness is second to none,” she says. “We set ourselves above your usual ‘pub’ and a little below a restaurant – aiming to exceed customers’ expectations.” The Stanley Hotel has always been committed to quiet, continuous improvement, Tracey says. “We can only affect what happens between our four walls. We aim to have well-trained, efficient and friendly staff
The Stanley Hotel won a THA award for its accommodation this year
– which we are blessed to have. “Upskilling our staff is important, we need to give back to our young team and if they leave us, that they are recognised as professionals in our industry.” She says the couple are looking to other expansions and opportunities in Stanley as they arise. Expansion opportunities within the hotel itself are limited, aside from small improvements, due to its heritage status and its physical location, which is right on the street. During lockdown the Jacobs have made some tweaks, such as painting the bar, changing some furnishings and doorways, and upgrading toilets, Tracey says. “There’s always something to do in an old building, and that makes it fun. You have to keep it up to date and maintained.”
The bar is a place for conversation and catch-ups among Stanley locals
October 2021 | 15
GET YOUR TICKETS FOR THE BLOODY BIG DRINKS SUMMIT! It’s been a bloody tough 18 months, so its time for a Bloody Big Drinks Summit, kicking off from Monday, October 25.
FIND OUT MORE AT theshout.com.au/bloody-big-drinks-summit/
Access over 50 presentations and panel discussions about the business of drinks, from production to consumption. Featuring sessions about: • Retailing • Marketing • Winemaking • People
• Venues • Brewing • Distilling • Innovation
SUPPORTED BY:
GET YOUR ALL ACCESS PASS FOR AUD $197
AUSTRALIAN HOTELIER
Oc
tob
er
20
21
Foodservice Inspiration For Your Pub
CREATIVE SPARKKE Sparkke at the Whitmore’s fresh take on food
ON THE RISE Burger buns break new ground
FOOD PAIRING New trends to raise our spirits
MEALS TO GO
Pivoting pubs’ postpandemic plans
VENUE PROFILE
A Creative Sparkke New head chef Kelly Delaney is reinvigorating brewpub grub with dishes that incorporate house spirits at the Sparkke at the Whitmore in Adelaide.
SPARKKE AT the Whitmore has
local ingredients, and on dishes that
appointed new Head Chef Kelly
integrate Sparkke Change Beverage
Delaney to shake-up the menu at
Company Brews and Sparkke’s new
its award-winning brewpub and its
Full Circle Spirits.
restaurant fare. Delaney, who joined Sparkke at the
These were created during Covid by Sparkke’s female founders in
beginning of July, comes with over
collaboration with a distillery partner.
26 years of experience in restaurants
They include Lemon Flower Gin,
across Australia and in Kuala Lumpur,
Autumn Quince Gin, Strawbery
Malaysia. She has worked in some of
Limoncello, Honey Malt Liqueur, Red
Australia’s most prestigious eateries,
Amaro, Spirit of Oak and Malt.
including Sarti Restaurant, Augé
Delaney’s new dishes include the
Restaurant, Stokehouse Restaurant,
Full Circle Lemon Flower Gin cured
Madisons Restaurant, and most
salmon and cultured cream, and on the
recently Penfolds Magill Estate.
dessert menu Sparkke Hard Lemonade
Delaney, a 2019 Mary Penfold
cream, Italian meringue and sponge,
Awards nominee, has introduced a
and the Baked apples and Full Circle
new menu with a focus on fresh and
Honey Malt Liquor crumble.
18 | Australian Hotelier
VENUE PROFILE
Sparkke at the Whitmore’s new Head Chef Kelly Delaney
According to Delaney, more dishes are
A GOOD FIT
Delaney says she decided to make
on the way in her new and evolving fare
Sparkke Change Beverage Company
the move from Penfolds Magill Estate
and bar menus.
was born five years ago as Australia’s
for a couple of reasons. “I saw myself
first female-founded and led brewery.
in Sparkke. I pictured myself working
fare menu right away, but so far I’ve
“I jumped on board and changed the
Sparkke’s mission has been to challenge
here. Some parts are refined and some
just tweaked the pub menu,” she says.
the entrenched cultural and gender
parts are rustic. A bit like my food and
“Although I’ve finished the fare menu, we’re
stereotypes of Australia’s $15 billion pa
my personality. It just felt like it was a
coming into spring so it will keep evolving.”
alcoholic beverage industry. In addition
good fit.
With a couple of decades under her
to beer and cider, Sparkke makes
“Suddenly I realised it was time to start
belt, working as a chef and in Malaysia
alcoholic ginger beers, hard lemonades,
something new and embrace that magic of
running her own restaurant, Delaney’s
and now spirits.
new beginnings.”
says her approach these days is to follow
Two years ago Sparkke bought the
While she was at Penfolds, Delaney
her own food instincts, rather than
180-year-old heritage pub, the Whitmore
says, Covid helped the team to examine
seeking approval or recognition. “I want to
Hotel, in Adelaide’s CBD. Sparkke at
how they did things and this worked
cook really good food and food that I love,
the Whitmore opened in March 2019 as
in their favour. It’s been harder for
and if people appreciate it, great.”
a female-owned and operated pub and
Sparkke as a smaller business located
nano-brewery.
in the CBD, with reduced city trade and
“My food is comfort food – the sort of food that I like to eat when I go out. I love
Co-founder Kari Allen said, “Since
the Wagyu paired with Jerusalem artichoke,
June 2020 we have been searching for
that’s my all-time favourite ingredient.”
fewer events. “Covid wasn’t our friend. While we only
the perfect person to join the Sparkke
had the initial lockdown and later on a
That said, pub classics are off the
team. After searching locally, nationally
shorter lockdown, we’ve been restricted.
menu at the brewpub. “I’m fighting that
and internationally, we are so excited to
People are still hesitant to go out and dine
traditional pub menu a little,” Delaney
have Kelly join the team, her incredible
and be out in crowds.”
says. “We don’t have schnitzel on the
experience and ethos fits in perfectly with
menu – not that there’s anything wrong
Sparkke’s core values.”
with it, we just don’t want to be that pub.
Venue manager Lucy Blanch said
We’re offering more funky bar snacks,
Delaney’s appointment would elevate
although we do have a nice burger.
Sparkke’s culinary culture. “I am
“I’ll just keep pushing the boundaries
In terms of goals, a big one for Delaney is to get the regulars coming back after the uncertainty of Covid, and to rebuild the venue’s strong reputation for food. “I’m excited to join the Sparkke at
passionate about our patrons having an
the Whitmore team and continue their
to see what I can get away with on that
exceptional dining experience at Sparkke
commitment to delicious food, amazing
menu, and I’ll keep changing it up to see
and I am so proud to have a talent like
beverages and a venue that brings people
how people react to it.”
Kelly join the team.”
together,” Delaney says.
October 2021 | 19
BURGER TRENDS
Buns that
POP IT WOULD be hard to find a pub without
The burger bun is evolving, and savvy venues can capitalise on the latest developments to improve their social status.
In terms of up-and-coming variants,
a signature burger these days, which
Gannon says potato buns are growing in
makes it all the more important for
popularity, and gluten-free buns are also
venues to differentiate their offerings,
in hot demand.
mark them out as premium, and boost their Instagram strike rate. Until recently it’s mostly been about the protein – Angus, wagyu, free-range,
“The consumer want for these two products are forcing bakers and suppliers to respond with products that match the milk or brioche buns in quality and taste,” he says.
vegan – or the tasty house sauce, but opportunities to differentiate are
Bright idea
expanding into the bun arena.
Food service company Goodman Fielder
an average recipe to an overnight viral
Sparkke at the Whitmore’s head chef
“We know that brilliant colours can take
is embracing the edgy burger bun
Instagram hit. With these new flavoured
Kelly Delaney says she’s spotted a bunch
movement with the launch this month of
milk buns, end users can create colourful
of new bun variants coming on to the
two vibrant new flavoured milk buns for
burger menu options.”
market including charcoal and wasabi
the hospitality market, a Smokey BBQ bun
buns – although, at the Adelaide brewpub,
and a Sriracha bun.
she favours a brioche bun made by a local Vietnamese bakery. “It’s got the sweetness with the savoury. It also has that nice crust on the outside and is really soft on the inside, which completes the burger,” she says. Laundy Hotels uses milk buns for its burgers, according to group executive chef Jamie Gannon. “We are currently using St Marlo 75g Milk Buns,” he says. “I like the milk bun as they aren’t too sweet and remain soft even after a couple of days. They also hold up when
The Smokey BBQ bun features a sweet,
To come up with the flavours, Goodman Fielder conducted an independent online survey of over 200 chefs who were asked
smokey aroma and a deep burgundy hue,
to rate preferences for on-trend burger
whilst the Sriracha bun boasts a hint of
bun flavours.
chilli and garlic and a rich shade of red. Michelle McPherson, senior brand manager Baking Foodservice at Goodman Fielder, says the launch was prompted by the rise of ‘Instagramable’ food. According to McPherson, 45 per cent of
When it started the development work for these flavours, they also received high ratings from a sensory perspective. Goodman Fielder selected milk buns over brioche burger buns due to their smaller internal hole structure, giving
people are sharing food content on social
stronger product structure, so the filling
media weekly, and in order to compete,
won’t fall apart in your hand but will still
venues need to think outside the box.
melt in your mouth.
“This led us down the path of seeing
“I’m sure these buns are certainly going
refrigerated, which assists in a longer
how we could take our popular QBA milk
to make some noise when they hit the
shelf life, which is pretty important in the
bun range into exciting new territories,”
market in time for eased Covid restrictions
current climate.”
she says.
and the summer months,” McPherson says.
20 | Australian Hotelier
n Bu r k Mil vou
a ury flnat of y h c ra Savioth a hi a spic i r S w illi & kick h c rlic ga
n Bu nced k Mil ala
b BQ y notdesitional B y moke f tra e k o & S sh o ss Sm Richith a dwaeetne
ON YOUR MENU
URCHASE A CA P U RT YO
FL
NS
QB A
OF ON
WH EN
w Qs BB
K AVO U RE D M IL
TO LEARN MORE, GO TO GFFOODSERVICE.COM.AU /PROMOTIONS
BU
QBA MILK BUN BENEFITS Firm glazed outer crust
Texture absorbs delicious juices
Versatile to pair with sweet or savoury fillings
Freezer fresh for 6 months
Quick to thaw, min. prep time
Reduced carton size
*PROMOTION STARTS 27.09.21 AND ENDS 21.11.21. CLAIM PERIOD EXTENDED UNTIL THE 5.12.21. AWARDED AS AN E-GIFT CARD. LIMITED TO ONE CLAIM PER BUSINESS.
wwwgffoodservice.com.au .gffoodservice.com.au
/gffoodserviceau
https://www.facebook.com/gffoodserviceau
fssocial@goodmanfielder.com.au
Sales & Customer Service 1300 366 533
MENU STRATEGY
Food pairing future
Move over wine - food pairing is moving into fun new territory as consumer tastes evolve.
DRINKING PATTERNS are changing – premium beverages are on the rise, spirits are sizzling, and cocktails are going gangbusters. It’s little wonder that food pairing, traditionally the domain of wine, is expanding into new categories. During lockdown, people have been experimenting with cocktails at home, or maybe even attended an online cocktail class, says Merivale’s group bars manager, Oliver Stuart. “This is making guests more adventurous and open to trying cocktails and food together.” At Merivale’s Asian eatery Ms. G’s in Potts Point, for instance, Japanese Highball is suggested to accompany the BBQ Pork Belly. “The light fresh flavours in the highball cut through the rich pork beautifully,” Stuart says. So, do evolving consumer tastes stack up to new crossselling opportunities for venues? Three spirits companies shed some light on this question, and offer some of their favourite food pairing suggestions.
Barbeque’s new BFF Spirits maker Proximo has just launched a new summer Sparkling Margarita premix under the Jose Cuervo brand, which it formulated specifically for the Australian market, and to have with a meal. “Time and time again, people told us that they saw it as the perfect sharing serve – something to have with a meal and over a long lunch with family and friends,” Hayley Dixon, Spirits Specialist, at Proximo Spirits says. This was a key finding when the company specifically explored how Australians were most likely to consume the serve before developing the Sparkling Margarita product. Jose Cuervo Sparkling Margarita, which mixes Jose Cuervo tequila with natural lime and triple sec, was therefore designed as a laid-back, outdoor, sharedwith friends-premix, Dixon says. “For that reason, it pairs up incredibly well with all your BBQ food essentials such as grilled lamb and chimichurri, portobello mushrooms or chicken skewers. She says it also suits seafood dishes, from spicy serves such as chilli & prawn linguine or chilli mud crab, to lighter and brighter options like ceviche or lobster rolls. “The most exciting thing about the Jose Cuervo Sparkling
with a more ‘covid safe’ environment, means the outdoor drinking occasion with friends is set to amp up. “From beach trips, to picnics and BBQs with friends, it is going to be a summer with a twist when it comes to how we consume alcohol. “The margarita serve has shown tremendous growth in recent years, as have lighter, more refreshing cocktail serves,
Margarita is that it was developed here in Australia for
and we believe the Jose Cuervo Sparkling Margarita will tick
Australian taste buds, so pairing it up with some beautiful
all the boxes for consumers looking for both those trends.
local ingredients like kangaroo, Davidson Plum and finger lime is amazing also.” Dixon says the approach of the warmer months combined
22 | Australian Hotelier
“ It’s slightly lower ABV of 4.2% means it is an option for those just wanting the one drink, or those looking to have a few in social settings.”
MENU STRATEGY
A food fusion Sydney craft distiller Archie Rose takes full advantage of the food pairing trend at its Sydney bar where the menu is carefully curated to complement its drinks. “Much like pairing the right fruit or tonic to a gin we have taken a similar approach with our food menu,” says Archie Rose bar manager, Jonathan Farrell. He says while pairing doesn’t necessarily contribute much in the way of extra revenue for the venue, it does show customers the attention to detail of the menu. “Our staff know which items pair nicely together, so receiving that kind of service can translate to added revenue based on the satisfaction of the guest. “Another benefit is the added opportunity to be more sustainable, as ingredients can be used across both areas. For example, we juice from citrus in the bar, so the zest from the citrus is used to marinate veggies.” Farrell says for gin drinkers, Archie Rose’s marinated house-pickled
The Perfect Pear
veggies and olives in a mix of botanicals commonly found in gin, including
The Wildbrumby Distillery in the NSW Snowy Mountains
juniper, coriander seed, lemon peels and rosemary, pair brilliantly.
says demand is rising for spirits to be incorporated into a
“Our cured meats and cheese give outstanding pairing results. A smoky whisky pairs with prosciutto, whilst our Rye Malt pairs with hard cheeses due to its sweet yet earthy Rye flavour profile.” Buratta is a very popular dish, he says, and Archie Rose serves it with pickled fennel and Valencia orange which pairs with gins, especially its
menu just like wine pairings on a degustation menu Founder Brad Spalding says Wildbrumby, which distills a range of liqueur schnapps as well as gin and vodka, has received a steady increase in enquiries about cocktail pairings from small restaurants and pubs.
Outside Gin which showcases botanicals of Finger Lime, Yuzu & Seaweed.
“Their main focus is almost always on drinks that are
“Our Single Malt Whisky goes amazingly with dessert options, as the
simple to make for the staff with not too many ingredients.
use of Roasted Malt and sherry cask maturation has given our whisky
It is also important to have drinks at a low ABV but with a
a rich flavour giving off notes of biscuits, caramel, chocolate & coffee,”
lot of flavours.”
Farrell says. “We serve at the bar a Japanese style Basque Cheesecake, the texture
He says these requests tend to come from independent venues where the business owner has sampled
of the cake is charred and crisp on the outside and cheesy and soft on
Wildbrumby’s range at the distillery and reached out for
the inside, which has a great balance for our Single Malt Whisky.”
some collaboration and cross-promotion in their venue. Cocktail food pairing works in the same way as wine pairing, according to Spalding. The drink should complement the food rather than becoming the main focus. “We always look for the common ground between the food and drink – for example, if a dish uses an apple chutney, then a drink featuring apple schnapps would be selected to complement the menu.” Crucial to these offerings is to remain reasonable in both price and serving size, he says. “You don’t necessarily want to drink a full martini per course, so you have to create a balance between stronger ABV cocktails and lower ABV cocktails within a menu.” Cocktails offer another advantage in that they can be totally unique to a venue and can be reworked around the seasonality of added ingredients in a similar way you would do with food, according to Spalding. “Something simple like a cheese platter would be paired with our very classic Pear William liqueur schnapps.”
October 2021 | 23
TAKEAWAY FOOD
Pub food to go ine Many pubs have pivoted into onl – ordering and takeaway offerings ir they share their learnings and the future fast-food plans.
Oxford Tavern’s takeaway features smoked barbeque
MANY PUBS around the country spent their respective
Good Talker – a freestyle Asian street food pop-up – which has
lockdowns building their takeaway offerings. Lessons were
moved around between the group’s venues, including Hotel
learned, products and packaging were refined, and some
Collingwood. All dishes are pre-ordered online and Moussi says
thriving operations resulted.
the pop-up has been doing 250 covers a night, plus cocktails,
The Oxford Tavern in Petersham in Sydney’s inner west is among these, and the recently renovated pub, which is part of
three times a week. Hotel Collingwood’s kitchen has been used as a dark kitchen
James Thorp’s Odd Culture group, has opted to add takeaway to
for the Asian food offering, however, Too Good Talker will soon
its offer as a permanent fixture.
have a permanent new home at a yet-to-be announced location.
The venue has been putting its new smoker to good use with a
Moussi’s top tips based on his Too Good Talker experience is
lockdown takeaway menu of smoked American barbeque cuisine
to make sure the customer picks up their food when it is only just
including brisket, chicken, pulled pork, hot links, as well as
ready, and to make sure the atmosphere is fun.
standard pub fare. The pub’s offering has found great support from its local
“We’ve got disco lights and loud music and that’s the nearest thing that people have got to socialise, and enjoying those few
community, according to its head chef Johnathon Hockey, and
minutes offers a little bit of an escape, and in turn we make sure
has been doing large volumes during this latest lockdown –
the food is piping hot as they come to pick it up.”
between 120 to 150 deliveries of a Friday night. The new smoker enabled the pub to offer a unique takeaway
SEAFOOD WITH SIZZLE
offer in the area. “It’s too big a market to not continue doing,”
Teller, a brand new venue in Melbourne’s budding Brunswick East
Hockey says.
precinct, had only a few weeks of trading before the most recent
Things have also gone more smoothly during Sydney’s latest lockdown, he says, with the team’s learnings from the first
Victorian lockdown. To maintain the venue’s momentum, its owners Melanie Aldred
lockdown now embedded, such as being really well organised. To
and Gavin van Staden created a takeaway fish and chips offering
deliver the food in the best possible shape, the pub also oversees
which were ordered online and then cooked in pub’s main kitchen.
its own deliveries.
They have also been running a food pop-up at the front of the
“We use our own staff as drivers to get orders out as fast as
venue which sells freshly shucked oysters and takeaway beverages.
possible, and we use special foil packaging to keep the heat in,”
Aldred says at the start of the latest lockdown she scoured the
Hockey says. “We also smoke every day on-premise to keep the
new neighbourhood in search of cuisine gaps and discovered fish
food as fresh as possible.”
and chips, the ultimate comfort food, were underrepresented.
ASIAN STREET FOOD
busy on a Friday and a Saturday,” she says.
The latest Victorian lockdown coincided with the grand re-
“We’ve made a real little shop out of it, and we’ve been really “We’ve been making sure we get the packaging right, and
opening of Hotel Collingwood (formerly Robert Burns Hotel) after
sometimes we’ve needed to adapt our recipes, for example our
it was acquired, renovated, and renamed by Julien Moussi’s Only
fish, to make sure it travels.”
Hospitality Group (OHG) Moussi took the opportunity during lockdown to roll out Too
24 | Australian Hotelier
Aldred says Teller will revert back to an on-premise-only food offering post-Covid.
SAY NO TO
SOGGY FRIES With a range of specially crafted fries for
SUPERIOR CRISPINESS IN OFF-PREMISE. SureCrisp™ Skin-On 9mm
SureCrisp™ Fries 10mm
SureCrisp™ Steak Fries
Product Code: 1000009341 6x2kg
Product Code: 1000007419 6x2kg
Product Code: 1000008547 6x2kg
Hold Time: 30mins*
Hold Time: 30mins*
Hold Time: 25mins*
FOR MORE INFORMATION OR TO REQUEST A SAMPLE, SCAN THE QR CODE. * Based on delivery time from preparation, under simulated conditions. Subject to compliance with McCain’s cooking instructions. Product quality may be affected by different delivery conditions such as packaging, delivery protocol, travel times and climate. Compared to McCain 10mm Straight Cut Fries, McCain Skin-On 9mm Fries and McCain Steak Fries respectively.
www.mccainfoodservice.com.au
DESIGN & BUILD
Photo credit: James Henry The new public bar features brass and timber
Photo credit: James Henry
26 | Australian Hotelier
One of the pub’s private dining rooms
Photo credit: James Henry
DESIGN & BUILD
A new chapter for Sarah Sands A landmark heritage venue in Brunswick, Melbourne has been returned to the community through a major renovation.
THE SARAH Sands Hotel reopened to
original name and purpose, which AVC
at the front of our minds for the duration,
the public in June this year following an
describes as a “quintessential local pub”.
from the earliest stages of planning right
extensive $3 million renovation project.
to the finishing touches.
The pub was closed for four years, until
Lovely bones
its new owner and operator, Melbourne-
“It was a complete renovation. We’ve
in place as possible, such as the staircase,
based Australian Venue Co. (AVC)
created a dining room, public bar, a
which heavily influenced the floorplan
embarked on the project to return the
second bar upstairs, two function rooms,
of the building. We worked with local
pub to the neighbourhood.
an atrium dining area and a terrace,”
artisans, Scanlan & Makers, to paint the
AVC acquired Sarah Sands in October
“We left as many of the original features
Waterson said. “Our objective was to work
heritage rendered walls, to bring them out
2019. The works that have followed have
with the bones of the building and retain
and make them a feature, rather than hide
delivered a new pub dining room, kitchen
as much of the heritage character as we
them under new walls.”
and bar inside the two-storey venue in an
could, while creating modern drinking
18-month project that was finished in May
and dining spaces to cater to a range of
on the Sarah Sands Hotel’s new look.
this year.
occasions for our customers.”
The aesthetic is Victorian heritage meets
The pub has great bones, and a long
On the ground floor, the new public
AVC worked with architect Studio Y
modern Melbourne, Waterson says. “I
history in the community, according to
bar features brass details and traditional
think our architects, Studio Y have struck
AVC CEO Paul Waterson, and this made
timber panelling, including fins, and an
the balance perfectly.
Sarah Sands a good fit for the group’s
intimate 38-seat dining room and a private
mission – to revitalise heritage venues and
dining room that seats 20.
update them to meet the needs of locals.
“The ground floor has our lively public
“We take a lot of pride in restoring and
Designing in disruption Architect Yaron Kanor, founder and
bar, kitchen and dining room, as well as
director of Studio Y, says the Sarah Sands
re-opening beautiful old pubs, and we
our largest private dining room. It’s a very
project was a couple of years’ journey with
saw huge potential in this building and this
convivial and casual space, it’s stylish but
several Covid lockdowns along the way.
area,” he says. “We want the venue to be
not at all pretentious,” Waterson says.
“We’re very happy to see the outcome,”
welcoming to the whole neighbourhood –
“Upstairs is a bit more glamorous, with
long-time Brunswick residents, as well as
a large bar overlooking Sydney Road and
that feels good, and that could be
new neighbours.”
Brunswick Street, where we have DJs until
enjoyed at different times of the day and
late on the weekend. We’ve also got a
throughout the week.
Established in 1854, Sarah Sands
he says. “We wanted to create a space
Hotel has a long history in Melbourne.
stunning atrium dining space, an open-air
Over the years the pub has operated
courtyard, and another private dining room.
we wanted to maintain those bones. The
under many names and concepts, but
Upstairs is more of a drinking-focused
staircases are in the same location as they
immediately prior to the renovation, the
space, with more of a party atmosphere.”
were originally, although we had to slightly
pub was trading as Irish themed bar Bridie O’Reilly’s until it closed in 2017. Sarah Sands has now returned to its
The heritage aspect impacted on the project, according to Waterson. “It’s a really important part of the project. It was
“In terms of layout and flow of space,
upgrade them.” All of the beams and bricks are also original, Kanor says, and the bar features
October 2021 | 27
The Sarah Sands is located on one of the busiest corners of the city
DESIGN & BUILD
The atrium has an outdoor feel
an aged mirror, marble top and timber fins
to stay, so they opted to expose it and put
that are repetitive throughout, inspired by a
a custom acoustic ceiling made from timber
boat structure – but not too literally.
below it.
The bar makes use of dark tones including
something about good acoustic characteristics
the dining space that has abstract blue greys
in a space. It feels more intimate and creates a
and a wavy pattern inspired by the ocean to
level of warmth by sound alone.”
provide comfort and softness. The gantry
Kanor says he loves the calmness and
of the bar is all about layering and lighting,
understated façade of the hotel. “As you
and the LED lights at the bar were custom-
walk in you feel like you’re entering another
designed to highlight the bar wall.
realm. There is a transition between coming
“We used little joinery downlights to add
from outside on one of the busiest corners
drama,” Kanor says. “We’ve also tried to
of the city into a different world. It’s all
bring the old and new together – to use
about the ambience.”
elements and finishes that added together create rich layering.” The first floor features a winter-friendly enclosed courtyard and second private dining room, while the second floor has a green and
Kanor praised his fellow collaborators on the project who included shopfitting supplier Jointly, joinery provider Mood Workshop, and lights from Ambience Lighting. “Without proper collaboration with
grey traditional print-tiled floor and a light-
the builder, joinery and all the tradies, it
filled atrium featuring a mural by Loretta Lizzio.
doesn’t matter what I draw,” he says. “They
This area has more of an outdoor feel,
The staircase is part of the original design
“It makes it feel moody, and there’s
navy blue, with a special custom carpet in
did an amazing job. They always went to the
Kanor says, and the courtyard has been
next level and did not compromise or cut
opened up with lots of natural light, rendered
corners. I appreciate their craftsmanship.
brick, greenery and cushions to create a
It’s like an orchestra.”
relaxed atmosphere.
Waterson says the venue has been a hit
“We intentionally wanted the rough edges
with the locals. “We couldn’t have asked for
to keep it authentic with beautiful bricks and
a warmer welcome to the community. We’ve
illustrated tiles, giving it more of a European
seen lots of local families coming in for early
courtyard feel,” he says.
dinners and weekend lunches, and the public
“We used walnut timber throughout, with beautiful textures and patterns throughout the grain.”
bar is permanently buzzing. “We’ve brought a beautiful old Melbourne pub back to life, and struck the balance of old and new,” he says. “We’re very proud of
The bar is all about layering and lighting Photo credit: James Henry
28 | Australian Hotelier
Twists and turns
Australia’s pub culture and historic venues,
The team encountered some challenges along
and we’re excited to be part of the legacy of
the way. “We couldn’t change the façade or
some of Australia’s most historic pubs.
entry points, so we had to work with that,” Kanor says. Also, the original pitched roof upstairs had
“We’ve celebrated the past but designed for the current and future local community. It’s important to get that right.”
Mermaid Tavern Mermaid Beach QLD 61 2 9660 8299 www.paulkellydesign.co paulkellydesign.com.au m.au
TALES FROM THE TOP
The heart of the business PUB GROUP Redcape says when it comes
Tending bar at Redcape’s Eastwood Hotel
An unwavering focus on people is behind Redcape’s resilience in the face of a pandemic, according to CEO Dan Brady.
It seems many are opting for the latter,
handle – the harder piece is to make sure
to taking the pulse of its business, staff
with Publinc distributing $400,000 to 64
satisfaction and customer engagement are
community organisations – including Little
considered key performance metrics.
Wings, Sunnyfield Disability Services,
Redcape staff were retained during Covid
and Penrith Men’s Walk and Talk – last
shutdowns.
These are more than just boardroom buzzwords for the group, which recently
financial year. Redcape expects to expand
reported strong underlying earnings for
this contribution to $1 million in 2022.
the 2021 financial year of $74.1m, an
This strategy is particularly important
you’ve got a trusted team.” To this end, he says, a large number of
“You’ve got to be exceptional at retention, and that’s where our focus is,” Brady says. “The number one thing our
improvement on the Group’s pre-Covid
given the suburban focus of Redcape’s
customers value is their relationship
result in 2019.
NSW and Queensland pub portfolio, and
with staff, so it becomes a pretty
Brady says this initiative has helped it
easy decision.”
Redcape also recently announced plans to delist from the ASX after just three
stay connected with its customers during
years in a bid to improve investor liquidity
periods of shutdown.
and boost access to investment capital to fund growth.
“Redcape performed exceptionally well
Redcape has also rolled out a substantial online training program to maintain staff engagement during
through financial year 2021 driven by
lockdown, with tens of thousands of
“We thrived during FY21 because of
our focus on community, investing in our
online training modules completed.
our agility, the variety of strategic levers
leading-edge digital platform to enhance
we had available, and our disciplined
customer engagement and our ongoing
we will do well more than that by the end of
approach to returning to strategy,” Brady
commitment to staff,” he said.
this shutdown,” Brady says. “The training
said. “We made some bold decisions and with valuable learnings from the
Staff-centric
lockdowns in 2020, have responded
Staff satisfaction metrics are also lead
through a series of initiatives.”
indicators of performance for the group,
Redcape prides itself on being a specialist
“We ran out 75,000 training sessions and
is all online – everything from leadership programs and mentorship through to food and beverage training sessions.” Redcape has also been conducting
which has a key strategic focus on
a weekly pulse survey of staff to help
in bespoke local hospitality experiences,
engagement, wellbeing and development
track its performance in maintaining staff
and with this in mind it has now rolled
of staff, especially during lockdown.
engagement ahead of reopening.
Publinc Communities program out across 34 of its 36 pubs. Similar to a loyalty card, Publinc gives its member customers the ability to earn
“The most important thing is having
“It’s about having a ready workforce
our people connected, Brady says. “Staff
who are highly energised and empowered
satisfaction is a lead indicator of how we are
to walk back in the door and delight
managing our business.
our customers and re-establish those
points and redeem them in Redcape venues
“There are mechanical things, like
or bottleshops – or they can pledge them to
having cash or stock in the right places
a local community initiative.
– these functional things we can easily
30 | Australian Hotelier
relationships,” Brady says. “That’s where we put our time and energy.”