QHA November 2017

q u e e n s l a n d h o T E L S a s s o c i a t i o n 

n o v e m b e r 2 0 1 7 e d i t i o n 

FOLK HERO 

THE ONE AND ONLY ORIGINAL 

WOODFORD VILLAGE HOTEL 

INSIGHTS: 

THE CHARMING SQUIRE 

SHERATON GRAND MIRAGE PORT DOUGLAS 

COMPASS: 

CHARTERS TOWERS 

THAT’S GOLD 

FOCUS: 

GYMPIE’S ROYAL 

FAMILY DOING GREAT THINGS

YOU DON’T FATTEN A PIG ON MARKET DAY 

NOW IS THE OPPORTUNITY 

FOR THE QHA TO SHOW ITS 

STRENGTH AND REACH ACROSS 

THE STATE. 

These wise words are often repeated by campaigning politicians, as if they 

have been working hard for us, the voters, every day. In a month’s time we 

will see how true that is here in Queensland. My suspicion is that there will 

be a fair amount of disgust amongst members at how the hotel industry has 

been treated prior to “Market Day”. 

I encourage every member to use the magnificent networks you have built 

either through years of trading in your community or through new social 

media to get our message out. What we do counts. 

If you want to push back on how government regulation has killed live music 

in Ipswich, or ID scanning in Mackay has increased your costs, or rapid 

intoxication drinks regulation puts unrealistic demands on staff in Cairns this 

is your time to let them know. 

We have one month to ensure the decision makers understand that our 

hospitality industry is the backbone of the tourism industry and cannot be 

taken for granted. Don’t let up. 

Remember we are not electing a Palaszczuk Government or a Nicholls 

Government. One Nation or Katter or Green isn’t relevant. Never let them 

forget it is the QUEENSLAND Government and they are supposed to 

respond to us – the voters. 

Start a conversation with your regular patrons, send them a message or put 

up a sign. The industry is regularly blamed for many of society’s ills and is 

regulated mercilessly. Politicians can’t have it both ways. 

BERNIE HOGAN 

QHA CHIEF EXECUTIVE/EDITOR 

QHA REVIEW | 3

3 EDITOR’S LETTER 

5 CONTRIBUTORS 

N O V E M B E R 2 0 1 7 e d i t i o n 

QHA 

Level 14, 270 Adelaide Street 

Brisbane, Queensland 4000 

GPO Box 343 

Brisbane, Queensland 4001 

Phone: 07 3221 6999 

1800 177 594 

Fax: 07 3221 6649 

Web: www.qha.org.au 

Email: info@qha.org.au 

Office Hours 

8.30am – 5.00pm Monday to Friday 

Associate Editor 

Mr Ben Weston 

Email: bweston@qha.org.au 

President 

Mr Tom McGuire 

Senior Vice President 

Mr Richard Deery 

Vice Presidents 

Mr Scott Armstrong 

Mr John Douglas 

Mr Brad Fitzgibbons 

Secretary/Treasurer 

Mr Tony Condon 

Trustees 

Mr Will Cordwell 

Mr Peter Britain 

Chief Executive and Editor 

Mr Bernie Hogan 

6 NEWS 

20 FEATURE: 

WOODFORD VILLAGE HOTEL 

34 INSIGHTS: 

THE CHARMING SQUIRE 

SHERATON GRAND MIRAGE PORT DOUGLAS 

48 PROFILE: 

AUSTRALIAN FIRE PROTECTION 

50 ACCOMMODATION 

52 COMPASS: 

CHARTERS TOWERS 

56 FOCUS: 

THE ROYAL HOTEL, GYMPIE 

58 TOP DROP 

62 TRADE DIRECTORY 

64 PARTNERS & CORPORATE MEMBERS 

www.qha.org.au 

QHA REVIEW | 4 

QHA REVIEW is published by the Queensland 

Hotels Association ABN 54 878 166 941. 

All information is correct at time of going to press. 

The publishers cannot accept responsibility for 

errors in articles or advertisements, or unsolicited 

manuscripts, photographs or illustrations. 

The opinions and words of the authors do not 

necessarily represent those of the publisher. All 

rights reserved. Reproduction in part or whole is 

strictly prohibited without prior permission. 

ADVERTISE 

For more information on advertising in the 

QHA REVIEW contact 

David Swan: 0401 345 201 

dave@horseandwater.com.au

DAMIAN STEELE 

QHA Industry 

Engagement 

Manager 

A hospitality industry 

professional with over 

30 years’ experience 

in liquor, gaming and 

operations. Damian 

has a strong focus 

on compliance and 

legislation. 

ROSS TIMS 

QHA Training and 

Safety Manager 

Ross manages the 

development and 

delivery of industry 

related training courses 

and the provision of 

workplace health and 

safety services to 

QHA member hotels 

and other hospitality 

venues. 

PAUL ST JOHN-WOOD 

Membership Officer 

Paul is the face of the 

Association to many 

QHA members as he 

travels the length and 

breadth of the state 

visiting, advising and 

assisting publicans. 

JUDY HILL 

QHA Accommodation 

Division Manager 

As a professional 

advocate for the 

accommodation sector 

of the hotel industry, 

Judy advises and 

represents members 

on matters including 

tourism legislation, 

marketing strategy, 

risk management and 

airline regulation. 

PHAEDRA CROWLE 

QHA Employment 

Relations Advisor 

Phaedra has over 

four years’ experience 

working as a senior 

payroll advisor 

within the hospitality 

industry. She also 

has experience in the 

agricultural, information 

technologies, and notfor-profit 

industries. 

MIKE SARQUIS 

Executive Director of 

Liquor and Gaming 

Regulation 

Mike’s responsibilities 

include managing the 

gaming and liquor 

regulatory licensing and 

compliance regimes, 

and implementing the 

responsible gambling 

strategy and harm 

minimisation programs. 

NICK BAINBRIGGE 

State Manager (Qld) 

Aristocrat 

Nick has a proven 

history in wholesale 

liquor, electronic 

gaming, and hotel and 

restaurant operation. 

He now heads up the 

state team for one 

of Australia’s leading 

manufacturers of 

gaming machines. 

BRENDAN O’FARRELL 

Chief Executive 

Officer, Intrust Super 

Brendan is responsible 

for overall management 

of the fund and 

providing advice to the 

board of directors. He 

passionately believes 

education is critical in 

super due to the everchanging 

nature of the 

industry. 

CURT SCHATZ 

Managing Partner, 

Mullins Lawyers 

With over 30 years’ 

experience in property, 

liquor and gaming law, 

Curt is recognised 

as a leader in this 

field. He advises 

pub, club, nightclub, 

restaurant, resort and 

accommodation venue 

owners and operators. 

JOHN ROZENTALS 

Wine Writer 

John Rozentals is a 

freelance writer who 

has penned travel, food 

and wine articles for 

a range of Australian 

newspapers and 

websites including our 

very own QHA Review. 


NEWS 

LICENSING CONCESSION FOR COUNTRY 

PUBS MOVES A STEP CLOSER 


THE QHA has welcomed a State Parliament 

committee recommendation to reduce the licence fees 

for country pubs. 

The Legal Affairs and Community Safety Committee 

tabled a report on 26 September recommending the 

Liquor (Rural Hotels Concession) Amendment Bill 2017 

be passed by State Parliament. 

The report concluded that around 110 pubs in remote 

places such as Cunnamulla, Thursday Island and 

Longreach were disadvantaged by having to pay 

the same $3,630 annual licence as hotels in more 

populated areas such as Brisbane that enjoyed a far 

greater commercial turnover. 

To level out the playing field, the Bill suggested 

reducing their fee by around 90% to $360. 

QHA Chief Executive Bernie Hogan said country pubs 

needed all the support they could get in recognition of 

the wider role they played in their communities. 

“Frequently they’re more than just places to socialise 

– they’re also the Town Hall, Flying Doctor landmark, 

mail centre, grocery store and a focal point for all 

community gatherings,” he said. 

QHA supported the Bill by making a written 

submission and appearing as a witness before 

the committee. Unfortunately however, with the 

announcement of the State Election this Bill will not 

receive final clearance through Parliament before 

25 November. This means this Bill will now be in 

abeyance until the next Government takes office. 

They can of course consider the previous 

Government’s Committee report, however it is unlikely 

to happen quickly. It will be a while yet before this bill 

becomes legislation. 

“It’s encouraging to see that so many of our 

representatives have taken our views on board,” 

Bernie said. “I hope the genuine cross-party support 

the Bill has received at the committee stage translates 

into solid legislation at some stage, preferably sooner 

rather than later.”

NEWS 

Wikimedia Commons: Rochford Wines vineyard in Yarra Valley 

WINE INDUSTRY TASTES A SHARP DROP 

A lean European grape harvest that could produce a 

slump in wine production not seen since 1961 may be 

good news for Australian winemakers. 

Northern spring frosts followed by a dry summer have 

wrought havoc on grape growth with the Frenchbased 

L’Organisation Internationale de la Vigne (OIV) 

predicting the global 2017 vintage may drop 8.2% on 

last year – that equates to about 3 billion fewer bottles 

of wine. 

The stats are especially telling for the world’s three 

biggest wine producers. Italy, the producer of half the 

world’s wine, is facing a slump in production of 23%, 

France a drop of 19% and Spain a fall of 15%. 

Meanwhile in southern latitudes, growers have fared 

better with the OIV predicting Australia (the world’s fifth 

largest wine producer) will outdo last year’s production 

by 6% and Argentina will rebound by 25% after 

struggling in 2016. 

So what does all this mean to the global wine 

industry? Essentially, the tightening of the global wine 

supplies may provide a boost to the demand for wine 

produced in areas that have harvested bumper crops 

such as Australia. The OIV suggests the situation 

places Australia in a great position to meet further 

increased demand, both in export and 

domestic markets. 


NEWS 

CLOSING THE GENDER GAP A SURE BET 

WITH GENDER EQUALITY IN THE WORKPLACE 

HAVING BECOME A SIGNIFICANT GLOBAL ISSUE, AN 

INITIATIVE TO DEVELOP THE SUCCESS OF WOMEN 

IN THE GAMING INDUSTRY IS BEING LAUNCHED 

THROUGHOUT AUSTRALIA AND NEW ZEALAND. 

Women in Gaming Australasia (WGA) is dedicated 

to driving the aspirations of women in the fast-paced 

world of gaming in an environment that has traditionally 

been challenging for women. 

The Queensland leg of WGA’s launch events saw 

over 100 guests gather at Treasury Brisbane and The 

Star Gold Coast in October to hear more about the 

initiative’s goals. 

Adding inspiration to aspiration, guest speaker and 

former Australian Olympic Chef de Mission Kitty 

Chiller highlighted the importance of mentorship and 

education in removing gender-biased barriers. 

To join WGA and receive more information on 

upcoming events visit: 

womeningamingaustralasia.com.au 


“MOST EXPENSIVE 

DRINK” CAMPAIGN 

“SUPPLYING alcohol to under 18s? It could be the 

most expensive drink you ever bought.” 

That’s the Queensland Government’s message 

in its latest campaign aimed at promoting the 

laws about the irresponsible supply of alcohol to 

people aged under 18 years. Depending on the 

circumstances, supplying alcohol to under 18s 

could result in a fine of more than $10,000. 

The radio and social media advertising 

campaign rolled out in October and encouraged 

discussions between parents and their children 

about the issue. 

Hotel licensees will soon receive new campaign 

posters to display at their venues. The OLGR is 

encouraging licensees to display these signs in 

the lead-up to Schoolies 2017 and end-of-year 

celebrations and to remove posters from the 

previous “No minor offence” campaign. 

For more information about the irresponsible 

supply of alcohol to under 18s, go to: 

qld.gov.au/mostexpensivedrink

NEWS 

BEER IN THE 

DIGITAL ERA 

We love our beer and we love our mobile devices. 

So how will the two combine in the future? That was 

the question asked of innovators, developers and 

engineers invited to let their imaginations run wild and 

create solutions at Carlton & United Breweries “Hack 

the World” competition recently in Melbourne. 

Hack the World is an international initiative run in 

conjunction with CUB’s global company AB InBev to 

connect with talented minds across the globe to help 

the company reimagine how it engages and transacts 

with beer consumers and customers. 

Teams were tasked to solve a series of problems, 

with just 36 hours to come up with a solution with 

mentoring from tech companies Amazon Web 

Services (AWS) and Aruba to help leverage new 

technologies and make their ideas a reality. 

The grand prize went to an app that used augmented 

reality technology to interact with your beer at the bar. 

Point your device’s camera at the label on your beer 

bottle and it will create unique interactions which you 

can record and send to your mates. 

The best consumer solution went to an app that lets 

you track exactly how much alcohol you’re drinking by 

taking a picture of your drink label or barcode. The app 

used chatbot technology to call you to check-in, and 

if you need to call it a night, the app can then call an 

Uber or your mates. 

The best customer solution went to an app that also 

used chatbot technology, allowing you to order drinks 

via text message and have it delivered to your table. 

AB InBev’s Ken Cousins said he was impressed by 

the talent and ideas he saw over the course of the 

competition. 

“Over our Hack the World weekend, teams developed 

innovative prototypes to solve real world problems, 

we’re proud to have created this opportunity for 

future technology leaders to come together and 

compete.”The winning team, Beer Baron received a 

prize of $10,000 to develop their app and an AWS 

device for every team member. While the two other 

winning teams won $5,000 of AWS credit. 

To find out more about Hack the World visit: 

hacktheworld.beer. 

“OVER OUR HACK THE WORLD WEEKEND, 

TEAMS DEVELOPED INNOVATIVE PROTOTYPES TO 

SOLVE REAL WORLD PROBLEMS, WE’RE PROUD TO 

HAVE CREATED THIS OPPORTUNITY FOR FUTURE 

TECHNOLOGY LEADERS TO COME TOGETHER 

AND COMPETE.” 


NEWS 

RUDD’S PUB UP FOR SALE 


Those “seasoned” enough to remember the Dad 

& Dave stories may also recall that their acclaimed 

Aussie writer Steele Rudd used to pen them by t 

he fireplace of an iconic Queensland out-west 

watering hole. 

Rudd’s Pub Nobby, as it’s been known since the 

1980s, will go under the hammer later this month 

with owners Sam and Robyn Little announcing their 

retirement. The celebrated outback pub picked up two 

QHA Awards for Excellence in 2015 (Best Themed 

Bar and Best Budget or Pub Accommodation) for the 

unique way Sam and Robyn combined boots-and-all 

country character with impeccable hospitality when it 

came to ensuring every need of overnight visitors was 

catered for. 

Speaking to QHA Review at the time, Robyn attributed 

the pub’s popularity to guests enjoying a novel 

experience akin to drinking, dining and lodging in a 

museum. 

“Visitors love to explore the walls, ceiling and shelves 

covered in collectables dating back to the 1800s, all 

from the local area, and soak up the atmosphere of 

this wonderful attraction.” 

Rudd’s Pub was built in 1893 and was originally called 

the Davenporter Hotel. Business has built up well in 

the 12 years since Sam and Robyn took over, with the 

pub now enjoying a turnover of more than $1 million 

each year. 

Auctioneers Colliers International say the opportunity 

would suit either an owner-occupier or investor. 

The auction is set for Tuesday, 28 November 

in Toowoomba.

NEWS 

CLASSIC GRANGE 

Penfolds recently released its 2017 Collection, 

comprising 17 wines and including the 63rd 

consecutive release of the brand’s flagship Grange. 

Chief Winemaker for Penfolds, Peter Gago, believes 

the 2013 vintage Grange in this year’s collection will 

become a classic Grange. 

“2013 – Undoubtedly will soon be universally 

proclaimed to be a classic ‘Penfolds vintage’ … and 

indeed over time certified a classic ‘Grange vintage’. 

The other reds in the collection come from the 2015 

vintage, widely considered to be an outstanding 

year. They include: Bin 28 Kalimna Shiraz, Bin 128 

Coonawarra Shiraz, Bin 150 Marananga Shiraz, Bin 

389 Cabernet Shiraz, Bin 2 Shiraz Mataro, Bin 138 

Shiraz Grenache Mataro, RWT Bin 798 Barossa 

Shiraz, Magill Estate Shiraz, Bin, 407 Cabernet 

Sauvignon and Bin 707 Cabernet Sauvignon, 

The whites in the Collection are: 2017 Bin 51 

Eden Valley Riesling, 2016 Bin 311 Tumbarumba 

Chardonnay, 2016 Reserve Bin A Chardonnay and 

2015 Yattarna Chardonnay. 


a p r i l 2 0 1 7 e d i t i o n 

BOWEN 

THERAPY 

ALL FOR ONE: 

PAYNTER DIXON'S ONE-STOP-SHOP 

TURNKEY CLIENT SOLUTIONS 

KEEN TO BE FEATURED IN 

RESERVED SEATING: 

THE NEW INCHCOLM HOTEL'S 

RESTAURANT PROVES POPULAR 


m a g a z i n e 

befitting 

the 

crown 

THE REBIRTH 

OF ROMA’S 

ROYAL HOTEL 

THE RESILIENT CHARM 

OF THE GRAND VIEW 

HOTEL IN BOWEN 

DALBY DELIGHTS: 

AN INSIGHT INTO THE RURAL HUB 

OF THE DARLING DOWNS 

TOUGH GOING: 

RUNNING A RESORT ON A TINY 

TROPICAL ISLAND 


M A Y 2 0 1 7 e d i t i o n 

WINNING INSIGHTS: 

RYDGES SOUTH BANK AND 

THE CAXTON HOTEL 

QHA_April_Cover.indd 1 7/04/2017 7:24 PM 

PORT DOUGLAS: 

WE VISIT SOME QHA MEMBERS 

IN PARADISE 

Ask for our 

2 0 1 7 / 1 8 m e d i a G U I D E 

Detailing our planned editorial showcases for the year ahead. 

All queries, be it in relation to editorial, advertising, 

production or distribution can be directed to 

Dave Swan 0401 345 201 or dave@horseandwater.com.au

NEWS 

STUNNING REBIRTH 


On the corner of Ann and Constance streets, the 

Osbourne Hotel has been pouring beers since 1864. 

It’s seen a bit of change during that time from its very 

name to the patrons who frequent it. Some interesting 

names have hung aloft the door from The Dead Rat 

to The Rat & Parrot, Fringebar, Kerbside and now a 

return to its original name the Osbourne Hotel. 

Under the experienced hand of long-time owners the 

Fitzgibbons family, which also own and operate the 

award winning Fitzy’s Toowoomba and Glen Hotel in 

Eight Mile Plains, it has recently been reopened after 

a multimillion-dollar renovation. Its rebirth is 

simply stunning. 

From the lounge bar to the upstairs function and 

meeting rooms, private dining area and the aweinspiring, 

open-air outdoor bistro and beer garden area 

with a glass roof and capacity for up to 400 patrons, 

the transformation will leave your mouth agape. Which 

is well and good as you can then fill it with the topnotch 

fare they are serving from char-grilled steaks 

and Karaage chicken to beautiful pizzas, fresh oysters, 

Peking duck spring rolls and healthy salads. To quench 

your thirst you can chose from the 92 taps across the 

three bars pouring everything from XXXX to local craft 

beers and micro brews. There’s also an exquisite wine 

list to be explored and classic cocktails presented with 

a fresh new twist. 

Various businesses familiar to QHA members played 

a part in the redevelopment such as Brand & Slater 

Architects, Rohrig, Andale and Kennedy’s Timbers. 

Nathan Schwartz, Director at Brand + Slater 

Architects, said the inspiration behind The Osbourne 

Hotel largely came from a sense of its own heritage 

and contrast to the turmoil which surrounds it (the 

Fortitude Valley).

NEWS 

“THE GENEROUS OPEN-AIR SPACES AND HANGING 

GARDENS ALONGSIDE THE WARMTH OF TIMBER 

AND RED RECYCLED BRICK IS REMINISCENT OF 

AN INNER URBAN RESIDENTIAL BACKYARD. THE 

BEER GARDEN IS EFFECTIVELY THE OSBOURNE’S 

‘BACKYARD’,” SAID MR SCHWARTZ. 

“The naturally lit and ventilated spaces emphasise the 

outdoor nature of the offer, with sheltered areas to 

socialise and mingle, designated by furnishings, 

by material, by lighting and landscape.” 

“It has revitalised and reimagined outdoor spaces that 

were previously underutilised and overlooked, perfect 

for Queensland and something new for the 

Fortitude Valley.” 


LATEST & GREATEST 

1. 

NICE CANS! 

Alcoholic beverage packaging continues to innovate, 

particularly amongst the craft beer fraternity. And 

this innovation has seen the return of the humble 

aluminium can, bigger and better than ever before. 

And the reason for its resurgence in popularity? 

The argument presented in favour of cans is that it: 

eliminates “light strike” where light affects the flavour 

of the beer; cans have tighter seals than bottles, 

preventing any gasses from leaving or entering the 

can; you don’t suffer breakages; they are more easily 

cooled, recycled, packed, stacked; and the greater 

surface area means you can create some pretty darn 

cool branding as seen here. 

Here’s some of our favourite examples of beer 

packaging from around the world. 

4. This offering from the Twin Peaks mountain lodge 

getaway/restaurant/brewing company in Dallas, 

Texas. 

5. Aeronaut Brewing Company’s IPA offering called A 

Year with Dr Nandu. Strange name, great cans! 


1. Legendary record label Island Records is set to 

soon launch a new IPA to the Australian craft beer 

market with a ‘Shazamable’ can. Say what? 

Scan the can and in seconds you can access a 

playlist you can listen to as you indulge. How cool 

is that! 

2. How to build a brand? Block by block as per this 

example by Noble Rey Brewing Co. in Dallas. 

3. Commonwealth Brewing Co. in Virginia uses their 

cans to convey the flavour within. 

2.

3. 

4. 

5. 

THE STIGMA OF CANS BEING 

INFERIOR BEERS OR A LESSOR TASTE 

IS BEING OVERCOME. BREWERS 

WON OVER BY MANUFACTURING 

EFFICIENCIES AND CONSUMERS 

SEEING NO LOSS IN TASTE. 


LATEST & GREATEST 

THE TOAST OF THE TOWN 

‘A TOASTED SANDWICH PLEASE’: THE CLARION 

CALL THAT CAN MAKE OR BREAK YOUR HOTEL. 


The demand for the right mix of crunchy-creamy-ooze 

factor is real. 

The quintessential snack, that can slide from breakfast, 

to lunch, dinner and beyond, is the quest. 

Much more than bread, cheese, fillings and fixings, the 

secret sauce is the equipment. And it’s Weatherdon’s 

Nero Contact Grill, specifically designed for the hotel 

industry by Sydney’s Cube industrial design team, that 

separates the grommets from the gourmets. 

“Toasting and grilling can get messy. When we 

designed the product we started by thinking about 

the function first and then how form relates, says 

Paul Cohen who, as director of Cube Design, has 

been designing kitchen equipment for most of his 30 

year career. In that time he has won a slew of awards 

including the prestigious Red Dot and Design Awards 

Australia. 

“There are details only a designer would focus on. It 

starts with the cleaning, which I thought about long 

and hard. Evidence is that all the surfaces are flush to 

minimise grime and removable, dishwasher-safe grillplates 

slip off easily. 

“A big part of the project was getting the grill-size right, 

hence the little chamfers at the edges so food can’t 

roll off. Typically an edge would run vertically but we 

changed that to angles, again it minimises cleaning. 

“Weighting the lid is also a consideration as the top 

tray needs the pressure for the thicker breads and 

buns or larger cuts of sausages or meat.” 

Weatherdon’s Managing Director, Robert Weatherdon 

said, “Our clients appreciate the criteria that goes into 

designing a robust, yet streamlined product that can 

stand the heat of the commercial kitchen. Another 

example of detail is that the Nero Grill has a quick 

reference guide fixed to the outside of the machine 

as most hotels don’t keep or even read instruction 

booklets.” 

From baguettes to buns or the humble loaf, lower 

temperatures and slower cooking up the ooze-factor. 

No matter if the call is for a jaffle, panini, toastie, sanga, 

croque monsieur or welsh rarebit the most popular item 

on the menu is now the toast of the town. 

FACTS AND FEATURES 

• Auto-off timer 

• Heat-control dial 

• Glass lid 

• Floating hinge adjusts lid height 

• Fully opens for 2 cooking plates 

• Non-stick hot plates 

• Indicator lights 

• 2000W 

A family-owned and operated business established in 

1975, R. Weatherdon & Co is the preferred supplier to 

over 1,600 hotels in Australia and New Zealand. 

www.weatherdon.com.au

pre-sliced 

BUNS 

Light glaze 

Heavy glaze 

Sweet, buttery note 

Subtle, dairy note 

4.5" brioche style bun 9295 

48 PER CARTON 

Light, short, white crumb 

4.5" Milk BUn 9296 

60 PER CARTON 

Soft, yellow crumb 

✓ convenient inner portion packs 

✓ freezer to table ✓ 4 months frozen shelf life ✓ available nationally 

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CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR 

WWW.TIP-TOPFOODSERVICE.COM.AU | 1800 086 926

COMING SOON! 

Contact your local Ainsworth Sales Executive today to find our more on (07) 3209 6210 

or visit www.agtslots.com.au 

www.agtslots.com.au 

© 2017 All rights reserved Ainsworth Game Technology Ltd. 

Subject to regulatory approval

NOW approved! 

Contact your local Ainsworth Sales Executive today to find our more on (07) 3209 6210 or 

visit www.agtslots.com.au 

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© 2017 All rights reserved Ainsworth Game Technology Ltd. 

PAC-MAN WILD EDITION& ©2017 BANDAI NAMCO Entertainment Inc.

FEATURE 

FOLKLORE 


THERE is a feeling of nostalgia when you drive 

down the tree-lined main street of the regional town 

of Woodford. Nestled in the western foothills of the 

majestic Glasshouse Mountains in Queensland’s 

Moreton Shire, Woodford offers that country town 

ambience you always hope for when visiting a town 

rich with history and old school charm. Dotted with 

Jacaranda trees in full bloom, purple flowers blanket 

the ground and historical buildings stand as proud as 

their pastoral heritage that dates back to the 

late 1800s.

FEATURE 

While some rural suburbs aim to modernise their 

region with on-trend renovations to old buildings, the 

townsfolk of Woodford take pride in their cultural and 

historical heritage and have preserved much of the 

original buildings including the Woodford Village Hotel. 

The Woodford Hotel that stands today on the corner 

of Archer and George Streets was built in 1909 and 

was the second hotel of its name for the town. The 

first original Woodford Hotel was originally built in 1885 

by Thomas Beanland on his property located opposite 

the Woodford Post Office. It was later sold to John 

and Kate McSweeney who had to relocate the hotel to 

Archer St after a devastating flood in 1893. 

Following the death of her husband John, Kate 

continued to operate the hotel with the help of her new 

beau, police constable Allen McLean who also helped 

tend bar. Over the course of the next couple of years, 

a railway line was opened between Brisbane and the 

Sunshine Coast called the North Coast Line, where a 

branch of the railway track extended out to Woodford 

and opened in 1909. During the construction of the 

railway, a business-minded Kate McSweeney saw 

the potential to extend her business by incorporating 

accommodation for the railway construction workers 


FEATURE 


which was in high demand. So she built the second 

hotel on the other side of Archer St and converted the 

original hotel into a boarding house for the 

railway workers. 

The present day Woodford Hotel has changed hands 

over the years and has undergone several renovations 

throughout the decades since its 1909 beginnings, 

however current owner Les Pullos wanted to bring 

its original character and charm back to life restoring 

much of what had been lost over the years. 

“The refurbishment of a hotel such as the Woodford 

Hotel being the only hotel in Woodford was an 

extremely sensitive process. 

“The entire feel of the village was affected by the feel 

of its only hotel and yet the rapidly increasing rural 

population of Woodford was crying out for a modern 

facility with a wide range of services. 

“The existing hotel while extremely run down, was 

recognised as having a strong country town style, so 

it was decided from the very beginning that this had to 

be preserved,” Mr Pullos said. 

He said prior to the renovation, the Woodford Hotel 

had lost its way after a series of extensions and 

renovations that had offered no particular theme, 

“THE ENTIRE FEEL OF THE VILLAGE WAS AFFECTED 

BY THE FEEL OF ITS ONLY HOTEL AND YET THE 

RAPIDLY INCREASING RURAL POPULATION OF 

WOODFORD WAS CRYING OUT FOR A MODERN 

FACILITY WITH A WIDE RANGE OF SERVICES”.

FEATURE 


FEATURE 

HOTEL MANAGER PETER DYETT SAID THE 

RENOVATION WAS A SUCCESS NOT ONLY WITH 

LOCALS BUT ALSO VISITORS, MAINTAINING ITS 

ORIGINAL STRUCTURE AND OFFERING SOMETHING 

FOR EVERYONE. 


so the aim from the beginning of his redevelopment 

was to uphold a contemporary country theme. The 

hotel was to maintain its links to the original structure 

while also offering an air of understated elegance. In 

achieving this, the hotel still features the original timber 

floorboards throughout the public bar, entry lounge 

and the upper level function areas. 

The timber tells its own historical tale of a full life 

complete with bog holes and pockmarks. 

Hotel manager Peter Dyett said the renovation was 

a success not only with locals but also visitors, 

maintaining its original structure and offering something 

for everyone. 

“The locals received the extension really well because 

they still have their public bar which is considered 

theirs, while the bistro, which is the extension, is 

always busy with day trippers. 

“People come from everywhere to visit, we get a lot of 

golfers who come up to play on the Saturday and stay 

the night to enjoy the facilities. They often stay at the 

motel and they’ll head home on Sunday,” Peter said. 

The motel wing offers 10 self-contained units with 

undercover parking so visitors can spend the weekend 

exploring the country town and its surrounds at their 

leisure. As Woodford’s busiest week of the year 

approaches, it comes as no surprise the

FEATURE 


FEATURE 


Woodford Motel is booked out over the New Year 

period. From 27 December to 1 January, the 

Woodford Folk Festival attracts about 125,000 festival 

goers to the town, as well as around 2000 performers. 

“The folk festival is very important to us, the whole 

town benefits during the week of the folk festival, 

everyone is busy whether it is the hotel or the 

newsagency or the hardware store. The whole town is 

abuzz,” Peter said. 

While the festival is only a one-week cultural 

celebration of music, dance, film, debate and more, 

the preparations begin early in December when 

about 450 contractors arrive in Woodford to begin 

construction of the Woodfordia village. 

“We have extra staff on during the festival especially 

in the retail, kitchen and bistro areas to cope with the 

crowd we get. Lunch times get very busy because a 

lot of people come into town to get their supplies and 

have some lunch and head back out there. 

“Economically speaking the festival is a massive help 

to everyone running business in Woodford. It’s a 

tightknit community and everyone loves festival time, 

we all look forward to it, I know I do and they’re lovely 

people who come to the festival, they’re absolutely 

lovely people,” Peter said. 

“THE FOLK FESTIVAL IS VERY IMPORTANT TO US, 

THE WHOLE TOWN BENEFITS DURING THE WEEK OF 

THE FOLK FESTIVAL, EVERYONE IS BUSY WHETHER 

IT IS THE HOTEL OR THE NEWSAGENCY OR THE 

HARDWARE STORE. THE WHOLE TOWN IS ABUZZ”

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SUPERANNUATION with Brendan O’Farrell 

INCREASE TO THE AGE PENSION AGE 


In all my discussions about super, one thing I don’t 

get to mention much is the Age Pension. But the Age 

Pension forms an important part of many people’s 

retirement plans. And there’s been a recent change 

that could impact your plans to access the Age 

Pension when you decide to retire. 

On 1 July 2017, the Age Pension age was increased 

from 65 to 65.5. For those who are approaching 65, 

you will now have to wait an extra six months before 

you can access the Pension. 

The Age Pension age is legislated to continue rising 

until it reaches 67. The increases will occur every two 

years in six month increments. So, after 1 July 2019, 

you will need to be 66 to access the pension and 

66.5 after 1 July 2021. It will stop increasing once the 

access age reaches 67 on 1 July 2023. 

This could change the retirement plans of many QHA 

readers. If you were born after 1 January 1957, you will 

not be eligible to access the Age Pension until you are 

67. The Government’s aim is to bring the Age Pension 

age more in line with our increasing life expectancy. 

People are living longer in retirement, which has vastly 

increased the cost of providing the Age Pension to all 

eligible Australians. 

Despite the increase in our life expectancy, most 

people aren’t planning to retire any later. For many 

Australians, 65 remains the age they intend to stop 

working. But without access to the Age Pension, this 

could get more difficult. An extra two years can be 

quite a long time to wait for the Pension, especially if 

you were planning to retire soon. 

Remember, although the Age Pension age has 

increased, the super age has not. You can now 

access your super earlier than you can access the Age 

Pension. You can use your super once you reach your 

preservation age (between age 55 and 60, depending 

on when you were born) and retire. Once you reach 

65, you can access your super even if you are 

still working. 

If you had planned to retire at 65, but are now 

concerned about managing your finances without the 

Age Pension, you could access your superannuation 

to draw yourself an income stream. Even if you don’t 

have a large superannuation balance, you might be 

able to manage an income stream for a couple of 

years until you can access the Age Pension. 

If retirement is still a few years away, it might be 

beneficial to start boosting your super now. There are 

some strategies you could look into to help to grow 

your super while you’re still working. An increased 

super balance could help you retire at 65, even without 

access to the Age Pension. 

If you’d like some advice on boosting your super, or on 

managing retirement without the Age Pension, come 

in and talk to our financial advisers at Intrust360°. 

Whatever your financial situation, financial advisers can 

help you manage your finances and retire as planned. 

Call 1300 001 360 to book an appointment. 

The information contained in this document is of a general nature only, 

and does not take into account your individual situation, objectives 

and needs. You should consider the appropriateness of the general 

information having regard to your own situation before making any 

investment decision. A Product Disclosure Statement is available at 

www.intrust.com.au or call us on 132 467 for a copy. 

Financial planning is provided by IS Financial Planning Pty Ltd ABN 

64 143 707 439 trading as Intrust360° is a wholly owned subsidiary 

of IS Industry Fund Pty Ltd ABN45 010 814 623. Intrust 360° is a 

corporate authorised representative of Adviser Network Pty Ltd | ABN 

25056310 699 | AFSL 232729 | Corporate Authorised Representative 

Number 379207. 

Issued by IS Industry Fund Pty Ltd | MySuper Unique Identifier: 

65704511371601 | ABN: 45 010 814 623 | AFSL No: 238051 | RSE 

Licence No: L0001298 | Intrust Super ABN 65 704 511 371 | SPIN/ 

USI: HPP0100AU | RSE Registration No: R1004397

FEATURE 


RM00230AB

LEGAL MATTERS with Curt Schatz 

CORPORATE CHANGES – DON’T DELAY, 

NOTIFY THE OLGR TODAY! 


As we know, when buying or establishing a new 

licensed premises, as part of the liquor and gaming 

application process, the OLGR requires substantial 

probity information in relation to your personal affairs 

and financial circumstances to determine whether you 

are a fit and proper person to hold a liquor licence. 

As these requirements also apply to corporate 

structures which can be much more complex, we 

thought it timely to provide a refresher on your 

notification requirements under the relevant legislation. 

CHANGE IN CONTROLLING INTEREST – 

FOR LICENSEES 

Section 150 of the Liquor Act 1992 requires a 

corporate licensee to give the OLGR written notice 

within 14 days of every change in the controlling 

interest of the corporation. 

Typically, these changes include changes to the 

executive officers of the company, such as the 

appointment or retirement of directors, share transfers, 

particularly where these are to an entity which has not 

gone through the probity process, and in the case of 

trust structures, changes to the beneficiaries under 

these instruments. 

These provisions are mirrored under the Gaming 

Machine Act 1991, however it is important to note that 

the OLGR must be notified with 7 days of these types 

of changes to a gaming licensee. 

It is critical to ensure that you comply with these 

deadlines, as the penalty for non-compliance can be 

up to 100 penalty units, or $12,615 for each offence. 

In notifying the OLGR of these changes, you will need 

to ensure that the new Form 5 - Personal Details 

Schedules (Liquor) and Personal Probity Forms 

(Gaming) are completed by any new executive officers 

of the company, and should the OLGR be satisfied 

with the information provided, they will simply approve 

the changes. 

In the event they are not satisfied, in a worst case 

scenario, you may be required to change the 

executive officers or vary the shareholding so they are 

satisfied the new executive officers, shareholders, or 

beneficiaries under a trust are fit and proper people to 

be involved in a corporate entity, which holds a liquor 

and gaming licence. 

While the obligations to report your corporate changes 

to the OLGR can seem onerous, we have worked 

with a number of clients in recent times to keep 

the OLGR appraised of these changes, and have 

reaped the benefits of this ongoing disclosure for 

future acquisitions, as the probity process for new 

acquisitions can be much quicker if the OLGR is 

already up to date on the Licensee’s corporate details. 

TRANSFERS OF HOTEL LAND – 

REQUIREMENTS FOR LANDOWNERS 

In circumstances where you own the land on which 

your hotel operates, particularly through a different 

entity such as a trust, it is important to ensure that this 

interest is registered with the OLGR, which is done by 

completing a Form 6 – Registration of 

Financial Interest. 

It is an offence under the Liquor Act if you fail to notify 

the OLGR within 28 days of acquiring an interest in a 

licensed premises, even if this is only as a third party 

landlord, and the penalty is $126.15. Although this is 

only a small financial penalty, there are more important 

commercial reasons to ensure that your interest is 

registered, in particular in circumstances where you are 

a landlord at a venue which is run by a third party, or if 

you seek to sell the hotel business to a third party, and 

retain the land only. 

Registration of your interest protects you where a third 

party hotel operator defaults or vacates the premises, 

and if you are registered with the OLGR, you can apply 

to transfer the licence into your own name to ensure 

that revenue is not lost while you search for a new 

lessee for the venue, and to avoid the licence 

being cancelled. 

These matters are often overlooked by licensees and 

landowners, however as the consequences of noncompliance 

can be severe, it is important to get on the 

front foot with your disclosure to the OLGR, as this can 

save a lot of time and heartache down the track. 

If you would like to discuss these issues and the 

structure of your business further, please do not 

hesitate to contact me at Mullins Lawyers 

on 07 3224 0230.

OLGR with Michael Sarquis 

OFFICE OF LIQUOR AND GAMING REGULATION UPDATE 

BUSY TIMES - SCHOOLIES, CHRISTMAS, NEW YEAR 

TOP 4 SCHOOLIES WEEK TIPS FOR LICENSEES 

Schoolies season is about to kick-off in Queensland. 

From 18 to 25 November, Queensland school leavers 

will celebrate, with interstate students following hot on 

their heels in the weeks after (25 November to 

10 December). 

1. CHECKING ID 

Now is a great time to sit down with your staff and go 

over some tips and tricks for checking ID. 

Here are a few to get you started: 

• Examine the card in a well-lit area. 

• Feel around the photo, birth date and edges of the 

card to make sure there are no pin pricks or the 

laminate hasn’t been lifted. If it’s thicker than usual, 

it’s probably been tampered with. 

• Quiz the patron by asking them some personal 

details from the ID or even to sign their name on a 

blank piece of paper. 

Staff should remember that while security may check 

ID at the door there may be times when a minor may 

still sneak in so it’s important they also check ID at the 

bar and throughout the premises where minors may 

be given alcohol by their mates. 

Staff should always ask for proof of age whenever they 

doubt a patron is 18 years or older. 

• a person falsely uses a genuine ID (that is not 

theirs) to represent themselves to be 18 years or 

older while attempting to enter a licensed venue or 

be supplied alcohol. 

All confiscated ID should be sent to the Office of Liquor 

and Gaming Regulation (OLGR) with a completed 

ID confiscation report, available on the Queensland 

Government publications portal. 

3. REFRESH RSA KNOWLEDGE OF MINORS AND ID 

A handy tool for all staff to access ahead of Schoolies 

is our ‘Follow the Law’ online responsible service of 

alcohol (RSA) refresher. 

The OLGR has web guides dedicated to minors being 

on licensed premises, each with fun animated clips 

and an interactive quiz. It doesn’t take long, so visit 

www.business.qld.gov.au/liquor-gaming and test your 

RSA knowledge now! 

4. DISPLAY CORRECT SIGNAGE 

Download and display signage to show your patrons 

what laws apply regarding under-age people, 

identification and supplying alcohol to minors at your 

licensed venue. 

View the new ‘Most expensive drink’ poster and LCD 

image about irresponsibly supplying alcohol 

to under 18s by visiting www.business.qld.gov.au/ 

liquor-gaming. 


2. CONFISCATING ID 

If you suspect a person’s ID is not genuine, you and 

your staff are required to confiscate that ID. You should 

confiscate ID if: 

• a person falsely represents themselves to be at 

least 18 with intent to enter a licensed premises or 

be supplied alcohol 

• the ID appears to have been tampered with 

THE OLGR HAS WEB GUIDES DEDICATED TO 

MINORS BEING ON LICENSED PREMISES, 

EACH WITH FUN ANIMATED CLIPS AND AN 

INTERACTIVE QUIZ.

with Michael Sarquis OLGR 

CHRISTMAS AND NEW YEAR TRADING: 

A QUICK GUIDE 

As we approach the end of 2017, here’s a snapshot of 

all you need to know about liquor and gaming trading 

during the festive season. 

CHRISTMAS EVE 

The sale and supply of alcohol must finish at 12 

midnight regardless of whether you have approved 

extended trading hours that allow for later trading. 

Patrons must finish alcoholic drinks by 12.30am on 

Christmas Day. All gaming machine operations must 

cease at 12 midnight on Christmas Eve and may not 

recommence before 10am on Boxing Day. 

CHRISTMAS DAY 

You are permitted to sell and supply alcohol between 

10am and 12 midnight in conjunction with a meal 

in a part of the premises that is ordinarily set aside 

for dining, if the meal is also prepared, served and 

intended to be eaten on the premises. Patrons can 

purchase alcohol for one hour before eating their meal, 

while they are eating their meal, and for one hour after 

finishing their meal. Electronic machine gaming is not 

to be conducted on Christmas Day, as prescribed by 

the Gaming Machine Regulation 2002. 

Takeaway alcohol can’t be sold on Christmas Day 

and adult entertainment venues are prohibited from 

providing adult entertainment from 12 midnight on 

Christmas Eve and throughout Christmas Day. 

On Christmas Day, licensees with accommodation can 

provide alcohol to in-house accommodation residents 

and their bona fide guests in their rooms or units only. 

They may also serve alcohol to patrons eating a meal 

in the dining area of the premises between 10am and 

12 midnight. This means that alcohol may be served to 

patrons for one hour before dining, during the course 

of a meal and for one hour after the meal is finished. 

BOXING DAY 

Usual trading hours and conditions resume for 

Boxing Day. 

NEW YEAR’S EVE 

On New Year’s Eve, you are permitted to sell or supply 

alcohol until 2am on New Year’s Day without any need 

for approval from the OLGR. This applies regardless of 

your regular approved trading hours. This means that 

the bar must finish serving at 2am, unless the premises 

is currently approved to trade beyond 2am. 

Recent updates to applying for a one-off extended 

hours permit for New Year’s celebrations between 2am 

and 5am are explained in Update to New Year’s Eve 

Extended Hour Permits. 

For more information about Christmas and New Year 

trading, visit www.business.qld.gov.au/liquor-gaming. 



INSIGHTS

BEER AS IT SHOULD BE 

IN A NOD TO KEG BEER’S REDISCOVERED ROLE IN 

THE HOTEL INDUSTRY, WE ADDED A NEW CATEGORY 

TO OUR AWARDS FOR EXCELLENCE THIS YEAR – 

BEST DRAUGHT BEER. ITS INAUGURAL WINNER WAS 

SOUTH BRISBANE’S THE CHARMING SQUIRE. 


INSIGHTS 


The name brings to life the story of the original 

charming rogue-turned-brewer, James Squire. With 

an industrial style venue design that evokes a sense 

of history and storytelling, The Charming Squire is the 

only venue in Queensland to offer the entire James 

Squire range on tap. That’s thanks to the magic of 

having a purpose-built micro-brewery on-site. Follow 

the beer lines from the main bar and you’ll discover 

the timber and steel glimmer of the micro-brewery 

which has been bestowed a heavenly status on the 

mezzanine floor above. To showcase this work of 

divine creation to the faithful below, a floor-to-ceiling 

amber glass wall allows patrons to follow the whole 

process, from the lofty brewing vats above to the 

earth-bound liquid gold emerging into the glass below. 

It’s this ability to acquaint customers with the brewing 

process as they explore the James Squire craft beer 

range that sets this venue apart. The Charming Squire 

ignites curiosity with its unique offering of batch 

brewing, brewing education and food matching all set 

within a humming metropolitan vibe. 

All 10 “core” James Squire beers are available year 

round, with limited releases and small batch oneoff 

brews concocted in-house by the venue’s head 

brewer, Simon Rowe. Simon also educates senior 

staff about the beers and processes so they can pass 

this information on to bar staff, who then pass it on 

to a discerning public who’ve become increasingly 

intrigued by the craft beer phenomenon. 

Staff are encouraged to provide personable and 

insightful experiences for customers, which includes 

information relating to the James Squire brewhouse 

concept, the beer on offer and the food that they 

should pair the beers with. Popular combinations 

include James Squire’s Nine Tales Amber Ale with 

beef, The Swindler Summer Ale with snapper, or for 

something off-beat, Orchid Crush Apple Cider 

with prawns.

INSIGHTS 

SUPERB ATTENTION TO DETAIL ENHANCES THE 

SQUIRE EXPERIENCE. CONSISTENCY IS THE NAME 

OF THE GAME WHEN POURING BEERS SO THAT 

EVERY GLASS POURED HAS THE SAME TASTE, 

AROMA AND TEXTURE AS IT WOULD FROM A 

KEG AT JAMES SQUIRE’S ORIGINAL MALT 

SHOVEL BREWERY. 

Superb attention to detail enhances the Squire 

experience. Consistency is the name of the game 

when pouring beers so that every glass poured has 

the same taste, aroma and texture as it would from a 

keg at James Squire’s original Malt Shovel Brewery. 

Staff undertake in-house training to ensure they adopt 

the “two-pour” technique that delivers an optimum two 

centimetres of head on each glass. Optimum drinking 

temperature is achieved by drawing the brew through 

a beer glycol to ensure it’s cool enough to pour into 

glasses stored at room temperature. In addition to 

routine washes, staff also ensure every glass is deep 

cleaned at least once a week. 

These perfected practices of the Charming Squire all 

work together to make getting down to the pub for 

a genuine slice of Beer-As-It-Should-Be thoroughly 

worthwhile – and would make the original bad-boy 

brewer very proud. 


INSIGHTS 

THE FAR NORTH’S REPOLISHED JEWEL 


A NEW ERA OF CHIC UNDERPINS THE SHERATON 

GRAND MIRAGE PORT DOUGLAS RESORT’S $43M 

REDEVELOPMENT THAT RECENTLY EARNED IT 

THE QHA 2017 AWARD FOR EXCELLENCE FOR 

BEST REDEVELOPED ACCOMMODATION HOTEL/ 

RESORT. ON A FRUITFUL NIGHT FOR THE RESORT, 

ITS WINNING STREAK ALSO EXTENDED TO THE QHA 

AWARD FOR BEST MEETING AND EVENTS VENUE. 

Having opened in 1987 as Australia’s first destination 

resort, it was probably high time for the Sheraton 

Grand to get a makeover. Considered the peak of 

sophistication at the time, the resort’s soft pink and 

blue interior colour scheme was just one feature crying 

out to be moved into the 21st century. So too were 

the marble pillars and high-gloss floor tiles in the lobby, 

historic pieces of art, sculptures, antiques, solid gold 

and precious silver that reflected a distinctly 1980s 

fixation with grandeur. 

All these anachronistic offenders have now been gently 

ushered aside by a fresh colour scheme incorporating 

a selection of natural tones to match driftwood timber 

tiled floors, stone-topped mini bars and the natural 

wooden furnishings. Black and white images from 

the surrounding area add a sense of history and 

place. Romantic canopied bedheads and comfortable 

daybeds add to the classic interiors, which are 

designed for a contemporary lifestyle. 

The redevelopment was finished in August 2016 and 

took 18 months to complete. The Sheraton Grand’s 

general manager Steve Molnar says the quality of

INSIGHTS 

THEY HAVE A NEW TROPICAL FEEL, ESPECIALLY 

THE LAGOON EDGE ROOMS THAT HAVE BEEN 

MODIFIED TO GIVE DIRECT SWIM-OUT ACCESS TO 

OUR LAGOON POOLS, WHICH HAVE ALWAYS BEEN A 

KEY FEATURE OF THE RESORT ENABLING GUESTS TO 

SWIM YEAR ROUND. 

the workmanship in areas such as the main lobby, 

restaurants, bars, cafes, lounges, conference centres 

and VIP luxury suites was of exceptionally high quality. 

“The rooms themselves would represent the best 

part,” he says. 

“They have a new tropical feel, especially the Lagoon 

Edge rooms that have been modified to give direct 

swim-out access to our lagoon pools, which have 

always been a key feature of the resort enabling guests 

to swim year round.” 

Steve explains that guest sentiment was a key factor in 

getting the redesign right. 

“Return Guests have been very supportive and indeed 

made up much of the feedback that was integrated 

into the final results. Now they are thrilled and 

returning, many refereeing friends or taking multiple 

stays for special occasions.” 

As part of the redevelopment the resort also installed 

energy efficient air-conditioning and lighting systems 

in rooms that have significantly reduced electricity 

consumption. When a guest is out of their room, the 

air conditioners automatically switch into an efficiency 

mode and any lights left on go out. 

Steve attributes the Sheraton Grand’s other award, for 

Best Meeting and Events Venue, to the professionalism 

of his team who “aim to truly understand the 

customers’ needs ensuring every event or meeting is a 

successful one”. 

“Having a resort spanning some 147 hectares, 

including a golf course and spaces that overlook 

two hectares of swimmable lagoons, also provides 

for multiple options and flexibility in delivering unique 

and special experiences that can be tailored for each 

customer,” he says. 

The resort makes the most of its pristine tropical 

location with some uniquely stylish function facilities. 

With the assistance of the resort’s on-site event 

organisers, catering team and audio visual and 

theming specialists, any event is possible, large 

or small. 

Weddings have proved particularly popular of late, 

with the number booked since the refurbishments 

were completed surpassing previous years. 


INSIGHTS 

Port Douglas Village 


“Our point of difference is the numerous options we 

have, from our lush tropical gardens to our absolute 

beachfront on the famous Four Mile Beach and our 

luxurious Crystal Chapel,” Steve says. 

Perfectly poised overlooking the beach the glass 

walled chapel offers enchanting appeal, bathed in 

sunlight and open to the sounds of the sea. 

A number of weeding packages include celebrant fees 

and one night’s accommodation in a Premium Mirage 

room with a complimentary bottle of champagne. 

Truly large events at the resort are handled by the 

Glade Pavilion, North Queensland’s largest resort 

conference facility. The pavilion impressed judges with 

its versatility that allows up to 1000 standing guests 

to gather in areas of natural light before gala events, 

while flexible configurations in a pillar-less space 

make the facility perfect for large trade exhibitions and 

conference plenaries. 

OUR POINT OF DIFFERENCE IS THE NUMEROUS 

OPTIONS WE HAVE, FROM OUR LUSH TROPICAL 

GARDENS TO OUR ABSOLUTE BEACHFRONT ON THE 

FAMOUS FOUR MILE BEACH AND OUR LUXURIOUS 

CRYSTAL CHAPEL 

But it all comes back to the team, Steve emphasises 

and explains that every single associate staff member 

is a member of the events team, from the porters to 

the cleaners. 

“Because the impression our guests receive comes 

from the entire resort experience, not just their 

conference or banquet.”

INSIGHTS 


INDUSTRY ENGAGEMENT with Damian Steele 

GETTING THE BALANCE RIGHT 


A recent Queensland Civil and Administrative Tribunal 

(QCAT) decision represents the first successful appeal 

after a refusal by the Commissioner for Liquor and 

Gaming to grant an exemption from ID scanning. 

The Brisbane venue, Jimmy’s On the Mall (a 

commercial hotel liquor licence holder), had asked the 

Commissioner to declare its ground floor restaurant 

“not regulated for ID scanning’’ or scanning only to be 

required on nights liquor was served past midnight 

on any part of the premises. Police opposed both 

requests, but Brisbane City Council did not. The 

Commissioner refused the exemption requests 

and the hotel applied to QCAT for a review of the 

Commissioner’s decision. 

HOW SHOULD THE POWER BE EXERCISED? 

This question relates directly to the “cost v benefit” 

considerations and the degree within which the aims of 

the Liquor Act 1992 (Qld) including harm minimisation, 

are furthered. QCAT Member Gordon importantly 

identified that in exercising the discretion whether 

or not to exempt premises from the ID scanning 

obligations the Commissioner must also consider and 

not ignore all the main purposes of the Act. These 

include: 

• to facilitate and regulate the optimum development 

of the tourist, liquor and hospitality industries … 

having regard to the … interests of the community 

and the economic implications; and 

• to provide for a flexible, practical system for 

regulation of the liquor industry … with minimal 

formality, technicality or intervention consistent with 

the proper and efficient administration of this Act. 

IS THE THRESHOLD FOR A REQUEST FOR 

EXEMPTION A “HIGH ONE”? 

Member Gordon stated that had the legislature 

intended there would be any particular difficulty 

in obtaining an exemption of premises or part of 

premises from the ID scanning obligations, it would 

have expressly said so as it often does in legislation 

governing rights of individuals. He said very clear 

words in the Act were needed to exclude important 

common law rights, including the ability to trade freely. 

THE MERITS OF THE REQUEST TO EXEMPT 

Member Gordon said in order to reduce the risk of 

contravening ID obligations, the venue would have 

to establish a screening process at one or more 

of the restaurant’s entrances; and it also would be 

required to erect permanent or temporary barriers 

after 10pm to stop anyone entering the restaurant 

without going through the screening process. It’s 

necessary to consider how far the aims and principles 

of the Act would be advanced by those steps. This 

can then be compared with the extent to which the 

aims and principles of the Act would be impeded if 

the exemption of the restaurant from the ID scanning 

obligations were to be granted. 

Member Gordon weighed the aims of the Act 

compared with the difficulty in taking the steps 

required and the inconvenience arising from them 

if there is no exemption. He identified the expense 

involved and the inconvenience arising from those 

steps not only to the venue but also to the clientele.

Credit: Wikimedia Commons 2017 

THIS DECISION HIGHLIGHTS THE PROBLEMS 

OF THE CURRENT “BLANKET APPROACH” 

IMPLEMENTATION OF ID SCANNING WHICH 

IMPOSES HIGH COSTS AND INCONVENIENCE ON 

HOTELIERS AND CUSTOMERS. 

THE DECISION – GETTING THE BALANCE RIGHT 

Member Gordon decided that having regard to the 

very limited advancement of the aims and purposes of 

the Act, in his opinion the expense and inconvenience 

greatly outweighs any advancement, and therefore 

these restaurant premises should be exempted from 

the ID scanning obligations. 

The QHA will continue to engage with government 

on this issue. This decision highlights the problems of 

the current “blanket approach” implementation of ID 

scanning which imposes high costs and inconvenience 

on hoteliers and customers, while disregarding the 

often low risk trading environments and the aims 

of the Act. 


EMPLOYMENT RELATIONS with Phaedra Crowle 

DISMISSAL – THE DETAILS MATTER! 


When reading unfair dismissal cases, employers could 

be forgiven for believing that there is little consistency 

in how cases are judged, making it hard for them 

to mitigate the risks for a potential unfair dismissal 

claim. In this article we explore two cases, which at 

first glance appear to be quite similar, but have very 

different outcomes. 

ROMBOLA V RAIL COMMISSIONER [2017] FWC 194 

This case involved Ms Rombola, a passenger service 

assistant employed by the Rail Commissioner of South 

Australia. Ms Rombola was dismissed for misconduct 

relating to four separate incidents, including: 

1. Bullying and harassment of a co-worker; 

2. Failure to follow directions; 

3. Inappropriate use of a mobile while at work; and 

4. Threatening and disrespectful treatment of 

a passenger. 

Ms Rombola was suspended from work while the 

employer conducted an investigation, which found 

the allegations substantiated. Ms Rombola denied 

all allegations and welcomed any training deemed 

necessary to avoid termination. 

Further, Ms Rombola claimed that the impact of the 

dismissal on her was significant and disproportionate 

to what she was alleged to have done. 

FINDINGS 

Commissioner Hampton of the Fair Work Commission 

found that the allegations against Ms Rombola were 

proven and there was a valid reason for dismissal. In 

addition, the Commissioner found that, while some 

of the conduct for which Ms Rombola was dismissed 

was of varying seriousness and, in isolation may only 

have warranted the issuing of a warning, the totality of 

the conduct was sufficient to warrant dismissal. It was 

therefore not considered to be harsh or unreasonable 

in all the circumstances. 

THE AUSTRALIAN RAIL, TRAM AND BUS INDUSTRY 

UNION OF EMPLOYEES, WA BRANCH V THE PUBLIC 

TRANSPORT AUTHORITY OF WA [2017] 

WAIRC 00066 

This case involved Mr Merlo, a transit officer employed 

by the WA Public Transport Authority. Mr Merlo was 

dismissed in relation to an incident which found he 

had used “excessive force” by using capsicum spray 

during a confrontation with a 12-year-old boy who 

appeared to be under the influence of an unknown 

substance. When the allegations were put to Mr Merlo 

by the employer, he admitted to using the capsicum 

spray, but claimed that he acted in self-defence. 

Mr Merlo apologised for his involvement in the incident 

and offered to undergo appropriate training and 

performance management. This was rejected by the 

employer as in its view Mr Merlo’s actions constituted 

a serious breach of its policies and that dismissal was 

warranted in the circumstances. 

Senior Commissioner Stephen Kenner of the WA 

Industrial Relations Commission found Mr Merlo’s 

explanation of his actions to be plausible in the 

circumstances and accepted that he had acted in selfdefence. 

In addition, there was evidence that similar 

incidents involving other employees had resulted in 

lesser penalties being applied by the employer. 

Consequently, while the Senior Commissioner found 

the dismissal to be disproportionate to the gravity of 

the worker’s conduct and therefore harsh, oppressive 

and unfair, he suggested that a lesser penalty be 

applied under the relevant employment provisions, 

ordering Mr Merlo’s reinstatement and demotion by 

two classification increments.

Phaedra Crowle 

EMPLOYMENT RELATIONS 

SO WHAT ARE THE DIFFERENCES BETWEEN 

THESE CASES? 

In both cases, procedural fairness had been 

afforded, and the employees concerned had offered 

to undertake training as a means of repairing the 

employment relationship. 

However, in the case of Ms Rombola, there were a 

number of incidents over a period of time, which were 

proven against her. Taken separately, they may not 

have resulted in her dismissal. Taken as a whole, they 

demonstrated a pattern of behaviour inconsistent with 

maintaining an ongoing employment relationship and 

therefore represented a valid reason for dismissal. 

In Mr Merlo’s case, his dismissal related to an isolated 

incident, for which he provided a plausible explanation. 

He was also apologetic for his part in it and was willing 

to make reparations to the employment relationship by 

undertaking training to improve his performance. 

While the cases were heard in two different 

jurisdictions, the same principles of procedural fairness 

were applied in determining a valid reason for the 

dismissal, the outcomes of which hinged upon their 

individual merits and circumstances of the case. 

FURTHER ASSISTANCE 

QHA members are encouraged to contact the QHA’s 

Employment Relations Department on 3221 6999 or 

er@qha.org.au for a confidential discussion about the 

information in this article, or to discuss any queries 

relating to specific workplace matters. 

LESSONS FOR EMPLOYERS 

Employers should ensure they consider each 

employee’s breach or offence in terms of how 

it genuinely impacts on the overall employment 

relationship. In some instances, while an isolated 

incident may appear to be reasonably serious, it still 

may not warrant dismissal in all the circumstances. 

It’s also recommended that employers consider 

responses provided by employees when they are 

responding to allegations, as failure to recognise 

mitigating circumstances or accept genuinely plausible 

explanations may result in a dismissal being deemed 

harsh or unreasonable. 


TRAINING AND SAFETY with Ross Tims 

A FOUR STEP PROCESS TO MANAGE WHS RISKS 

IDENTIFY HAZARDS 

There are generally hazards and risks in most 

workplaces and it’s really just the degree that 

determines at what level you gear your response. 

Some hazards may be more obvious than others 

because they are common and well known in our 

industry such as the risk of slipping on a wet or greasy 

surface. Others may be more difficult to identify. I’d 

recommend that you formally assess hazards and risk 

on an annual basis – it’s exercising due diligence and 

helping you to comply with our health and safety laws. 

ASSESS THE RISK 

How do you assess risks in the workplace? In many 

cases you don’t need to because some hazards 

and their associated risks are so well known and 

have well-established control measures. Take the 

aforementioned risk of slips on wet or greasy surfaces 

– you’ve probably got rubber mats or a slip-rated floor 

covering behind the bar or in the kitchen with workers 

urged to wear rubber soled enclosed shoes and you’ll 

have a procedure where staff immediately clean up any 

spillages. These are the general safety procedures in 

place with regard to wet or greasy floors. 

But you should also go a step further and look at 

what the root causes are of the wet and greasy floor. 

Condensation, ice, leaking pipes, poor drainage and 

inadequate work practices are all known hazards and 

determine whether additional, practical and affordable, 

control measures could reduce this risk. 

Assessing workplace risks helps you determine 

what the consequences could be of an incident, the 

likelihood that it may occur, whether existing control 

measures are adequate and what practical actions 

should be taken. 

CONTROL THE RISK 

The ways of controlling risks can be ranked from the 

highest level of protection and reliability to the lowest. 

This is called the hierarchy of control – minimising 

risk by substituting a hazard with something that 

creates a lesser risk; isolating the hazard from any 

person exposed to it; implementing engineering or 

administrative procedures or using personal 

protective equipment. 

REVIEW 

The control of health and safety risks is an ongoing 

process that needs to take into account any changes 

which occur at the workplace. This is why procedures 

and risk controls must be reviewed regularly to ensure 

they are still effective. Common and generic industry 

controls to well-known hazards are all well and good, 

but sometimes you need to go that step further and 

tailor risk control measures to suit your 

workplace’s circumstances. 


STAFFING MADE EASY? 

IT’S TRUE...A WAY DOES EXIST. 

AND WE ARE HERE TO HELP. 

Designed with busy hoteliers in mind, the QHA HR Manual helps you 

organise every challenge of managing a team of staff. 

The manual includes comprehensive human resources policies and 

helpful templates for everything from job descriptions, appointment 

letters, discipline and termination letters, policy and procedure 

templates, timesheets, employer and employee forms 

and much, much more. 

The recently revised edition 

is available through the online 

QHA Shop at www.qha.org.au. 

$365 for members. 

$765 for non-members.

PROFILE 

HIGH OCCUPANCY DOESN’T HAVE TO BE HIGH RISK 


Sometime after midnight on 14 June 2017, something 

happens on the fourth floor of a tower block in 

west London. 

A fault occurs in a Hotpoint fridge-freezer. It sparks a 

deadly chain of events. 

The blaze spreads quickly through the 24-storey 

building. 24 hours later, 80 people are dead, countless 

others are missing and the building is a blackened ruin. 

“I saw the flashing lights outside my window, I saw 

smoke. I saw sparks and flames up on the sixth 

to the seventh floor. I looked out my door to see if 

anyone else had woken up - that’s when I saw noone 

else had woken up. Everyone was asleep,” said 

Khalid Suleman Ahmed, a resident on the eighth floor. 

Moments later he began knocking on 

neighbours’ doors. 

A poster inside Grenfell Tower advised residents to 

“stay put” unless a fire was in or directly affecting 

their flat. 

In the first 20 minutes, no-one tweets about the fire. 

The fire service follows standard policy for a tower 

block fire and dispatches four fire engines equipped 

with standard apparatus for firefighters. There is no 

high ladder. 

Firefighters soon believe they are on top of fighting the 

“fridge” fire, but in the next 30 minutes, it becomes 

clear the Grenfell blaze is no ordinary fire. 

There is no way to sugar coat this tragedy and as a 

mother, traveller, hotel guest and concerned citizen, 

I was shocked as to the simplicity and speed this fire 

started, raged and ended. 

Many businesses believe that all of the auditing, 

emergency procedures and compliance the powers 

that be dictate to us living in the “lucky country”, 

are a money-making scheme and a way to keep 

government employees in their jobs (I tend to agree)!

PROFILE 

I AM LEARNING ON A DAILY BASIS HOW 

RECKLESS AND BLASÉ MANY BUSINESSES 

ARE ABOUT PROTECTING THEIR TEAM AND 

THEIR GUESTS. PREPARING YOUR PEOPLE FOR 

EMERGENCIES IS NOT A WASTE OF TIME AND 

MONEY. IT SAVES LIVES. 

But since taking on my role as Community 

Engagement Officer for Australian Fire Protection, 

and witnessing the devastation of 14 June 2017. I am 

learning on a daily basis how reckless and blasé many 

businesses are about protecting their team and 

their guests. 

Preparing your people for emergencies is not a waste 

of time and money. It saves lives. 

The NSW government has only recently done a major 

sweep of hotel fire safety compliance inspections on 

the back of the Grenfell disaster and found that 97% 

are “good”. 

I would like to believe this to be true and know who 

actually did those inspections as that rate seems 

very high! 

Additionally, I heard on the radio this morning that the 

construction industry is having a “serious look” at the 

licensing process so more builders and those involved 

in the construction of hotels and multi occupancy 

buildings can be held accountable for their work. 

All of this is great, if it is true, but why does it ALWAYS 

take an outrageous tragedy to spark overhauls 

and action? 

Building Managers and hoteliers are responsible for 

every single person that works, stays and lives in 

their establishments. 

Compliance equals responsibility. 

Training equals responsibility. 

Preparation equals responsibility. 

By Keli Lenfield, Community Engagement Officer 

for Australian Fire Protection 

Australian Fire Protection are proud members of 

the QHA who specialise in preparing people for 

emergencies through training, independent auditing 

and thorough evacuation diagrams. 

Preparing people for Emergencies 

Ph:1300 80 3437 www.australianfireprotection.com.au 


ACCOMMODATION 

CLEARED FOR TAKE-OFF 


A $50 million Rydges hotel with a rooftop bar and 

viewing deck is set to transform Gold Coast Airport 

when complete in 2019. 

The four star hotel will include 192 rooms and suites 

over seven storeys with sweeping views over Kirra 

beach, and across the runway to the hinterland. 

The property will also boast a restaurant, resort-style 

swimming pool, and substantial function, conference 

and meeting facilities. 

It will be located close to the airport’s major terminal 

expansion project, with construction of both projects 

expected to start in the third quarter of next year. 

The hotel will be developed and managed by a newly 

created entity, Gold Coast Airport Hotel Pty Ltd, wholly 

owned by Trepang Services Pty Ltd which is led by 

experienced hotel developer and operator, John 

Robinson AO. 

Mr Robinson said he was excited about the 

development and has complete confidence in its 

success based on his previous experience. 

“I always put my money where my mouth is and 

am completely comfortable investing $50 million 

in this project. I have extensive experience in the 

development and operation of hotels and have been 

in the industry for the best part of 40 years. I have 

also developed and operated airport hotels, I have 

gained a strong sense of what people require in terms 

of accommodation when travelling, whether it be 

business or leisure,” he said. 

Given that the airport handles more than 6.4 million 

passenger movements annually, Gold Coast Airport 

CEO Chris Mills said the hotel would enhance the 

appeal of the growing airport precinct and add a new 

level of convenience for passengers. 

“This is a game changer not just for the airport, but for 

the southern Gold Coast,” he said. 

“The hotel is an important part of the airport’s broader 

property strategy and we expect it will stimulate 

interest in a number of other exciting projects being 

considered for the precinct. 

“THIS IS A GAME CHANGER NOT JUST FOR THE 

AIRPORT, BUT FOR THE SOUTHERN GOLD COAST” 

“Many of our customers have indicated they would 

welcome the convenience of an airport hotel to enable 

them to catch early morning flights after meetings 

or conferences.” 

The hotel will generate 64 jobs during operation, and 

more than 90 jobs during construction.

Judy Hill 

ACCOMMODATION UPDATE 

DESTINATION-Q FORUMS – MAXIMISING EVENTS 

DestinationQ is a partnership between the Queensland 

Government and the tourism industry. This partnership 

facilitates ongoing engagement between industry and 

government to deliver on key priorities to drive growth 

and jobs in the state. 

The most visible element of the partnership is the 

annual DestinationQ forum, which brings government 

and industry leaders together to discuss priorities for 

ensuring the industry remains competitive. 

Toowoomba was the host destination for one of three 

scheduled DestinationQ conferences where a Carnival 

of Flowers was created as the theme. Attendees from 

across the state came from as far north as Tropical 

North Queensland and as far west as Winton. The 

conference centred on the theme of harnessing the 

value of events in regional communities and focused 

on the drivers of value in terms of economics, 

marketing, community and support by advocacy. 

The proceedings for the conference commenced with 

an introduction by Leonie Mellor and a welcome to 

country by William Haupt and the adults and children 

of the Kooma-Didgeri Aboriginal Art and Dance 

Group. A video presentation provided by Kate Jones, 

the Minister for Education and Minister for Tourism 

followed. 

Next to speak was Professor Judith McLean who set 

the scene discussing strategy and the value of events. 

Judith’s presentation focused on authentic events and 

warned of the pitfulls of pursuing manufactured ones. 

Glenn Hardy of IER, a boutique business consultancy 

specialising in research, strategy and development in 

the entertainment industry, delivered a presentation on 

what creates economic value around events, how it’s 

measured and the impact of raising additional revenue 

while controlling costs. 

Packaging and partnerships was discussed with a 

focus on how to drive visitors to your destination and 

the business value derived from it. Types of travellers 

for events included spectators, participants, theatre 

and concerts goers, and those with an interest in 

cultural events. 

Ironman Oceania Jeff Gillies shared insights around 

“winning through packaging experiences” and the 

value of creating a “tribe”. This entailed mapping out 

a promotional journey for up to two years ahead, 

creating recognition along the way, with merchandise 

forming a large part of developing and supporting the 

tribe concept. 

Kate Scott, affectionately known as “Carnival Kate” 

from the Toowoomba Carnival of Flowers, an event 

established 68 years ago, discussed a case study into 

business engagement and leveraging. 

Louisa Panuel from the Office of the Commonwealth 

Games spoke of the importance of connecting with 

indigenous culture in the 2018 Commonwealth Games 

on the Gold Coast, using the extensible authentication 

protocol (EAP) framework for events and how that 

journey has looked in relation to the Games and the 

opportunities for local indigenous businesses. 

Executive director Kate Gould of Dark Mofo, Mona’s 

Winter Festival in Hobart, enlightened the audience 

with how she initially bought airline tickets to give 

away to people on the mainland in order to create a 

database of all the entrants, creating enormous free 

excitement in the process. She spoke of the need 

to be true to the brand history, landscape and ideas 

expressed in both large and small places, and an 

attention to the smallest branding details, as being 

key to an event’s success. If your audience is young, 

Kate explained, they must be constantly surprised and 

have their expectations exceeded. All events and parts 

of the festival must explore the core idea - not just 

tick the boxes of art, music, food and beverage etc. 

However, Hobart has now hit capacity for this event, 

both from a travel and accommodation perspective. 

Matthew Lazarus-Hall, managing director of 

Uncommon Cord and festival organiser for Australia’s 

biggest international country and roots festival, CMC 

Rocks Festival in Ipswich, spoke about the importance 

of connecting communities with events. He explained 

people want regular destination festivals, though it’s 

important to reinvent them to some extent each year. 

The other two DestinationQ events were held 

at Gladstone (with the theme ‘Engaging local 

Government in Tourism’) and Bundaberg (‘Tourism 

New Ideas Forum’). 

Since the first forum in 2012, DestinationQ forums 

have been held in Cairns, Gold Coast, Sunshine 

Coast, Townsville and Mackay. 


COMPASS 

Credit: Wikimedia Commons 

State Library QLD Gold diggings on Towers Hill 

GROUNDED ON GOLD 


WHEN JUPITER MOSMAN, A 12-YEAR-OLD 

INDIGENOUS SERVANT OF A LOCAL PASTORALIST- 

TURNED-PROSPECTOR, NOTICED THE 

UNMISTAKABLE GLINT OF GOLD IN A CREEK WHILE 

SEARCHING FOR SOME RUNAWAY HORSES 110KM 

SOUTH-WEST OF TOWNSVILLE IN 1871, NEITHER HE 

NOR HIS EMPLOYER COULD’VE IMAGINED WHAT 

WOULD FOLLOW. 

The ensuing gold rush and establishment of a town 

over the area of rich pickings quickly transformed 

the pristine landscape of Towers Hill into a hive of 

mines, mills, stores, hotels, churches and schools. So 

lucrative was the local industry of extraction that the 

boomtown of Charters Towers was briefly the second 

largest city in Queensland with its own stock exchange 

that set the price of gold. 

Today the architectural splendour of the town’s twostorey 

Stock Exchange Arcade building encloses 

offices, shops and cafes and doubles as a sort of 

museum to a gold fevered era, enticing visitors not 

only to shop but enjoy the ornate wonder of its design 

and the ghostly “calling of the card”. At the rear, the 

Assay Room displays historical photographs and 

mining artefacts. 

For those whose gold fever just can’t be cured, no 

visit to Charters Towers would be complete without 

investigating the Venus Gold Battery on the edge of 

town. The battery offers an insight into late nineteenth 

century gold extraction techniques and is the largest 

surviving relic of its kind in Australia. 

If the allure of precious minerals isn’t really your thing, 

Charters Towers offers plenty of other attractions. 

For a taste of local culture check out the live cattle 

auctions every Wednesday at the Dalrymple Sales 

Yards where over 100,000 head of cattle are sold each 

year. Or head indoors to the Don Roderick Gallery 

and World Theatre Gallery where regular exhibitions

COMPASS 

Wikimedia Commons: City-Hall Charters Towers 

Charters Towers Arcade 

Venus Gold Battery 

Court House Hotel 


COMPASS 

showcase the talent of local artists. Then, in the 

evening, Towers Hill comes to life with a Ghosts After 

Dark film screening in the local amphitheatre that stars 

ghosts of the town’s past. 

Seekers of the great outdoors will enjoy the 

surrounding area with the nearby Burdekin River 

offering swimming, fishing, kayaking and a wonderful 

array of aquatic birdlife. For adventurous driving 

enthusiasts there’s five major outback trails to explore 

and discover the open landscapes of the Charters 

Towers hinterland. 

The town is also home to three QHA member hotels. 

COURT HOUSE HOTEL 

120 Gill Street, Charters Towers 

A great little pub in the centre of town. Live music 

every Friday night and other times as advertised. Good 

food everyday - lunch and dinner. The hotel is fondly 

known as Irish Molly’s after the Hotel was renovated 

with an Australian/Irish theme. It’s the oldest timber 

hotel in Charters Towers and full of character. 

www.facebook.com/irishmollyhotel 

WAVERLEY HOTEL 

19 Mosman Street, Charters Towers 

A popular beer garden and regular live entertainment 

makes this venue a local focal point. The Waverley 

Hotel has a large gaming lounge and full TAB 

facilities. There’s also 10 rooms of affordable budget 

accommodation perfectly suited for shift workers or 

backpackers. The venue boasts the biggest drive-thru 

bottle shop in town. www.waverleyhotel.com.au 

Waverley Hotel 


HOTEL ST PATRICKS 

32 Mill Street, Charters Towers 

Classic corner Queenslander with a spectacularly 

verdant beer garden complete with a waterfall. St 

Pats is a family friendly pub with cold beer, great food, 

wood-fired pizzas (Sunday night only), pool tables, 

kid’s play area, and jukebox! Don’t miss their fillet steak 

with prawns in garlic sauce topper and Thursday $10 

specials. 

St Patricks Hotel photo David Flannery

COMPASS 

Wikkimedia Commons: Queensland State Archives 2225 

Brilliant Mine Charters Towers 1897 

Wikkimedia Commons: 

Postcard of Charters Towers from 1970s 


FOCUS 

A NEW LEASE OF LIFE 


SINCE BUYING THE LEASE OF GYMPIE’S ROYAL 

HOTEL IN DECEMBER LAST YEAR, PROPRIETORS 

STACEY LOWE AND LINC PHELPS HAVE REVITALISED 

A VENUE WITH A RAW PAST. 

Taking a zero-tolerance stance on anti-social 

behaviours and embracing a family-friendly ethos have 

earned the new owners the community’s respect, 

which was formally acknowledged in September when 

the Gympie Chamber of Commerce awarded the 

Royal Hotel “Business of the Year”. 

“I was literally in shock when they announced it,” 

Stacey says. “I was shaking and my knees nearly gave 

way … because, to my mind, pubs don’t get these 

awards. It was a very proud moment for us.” 

Under the Royal’s previous owners, Stacey had been 

the full-time duty manager and Linc a perennial jackof-all-trades, 

doing a bit of everything around the 

pub. As a budding muso, his first visits to the Royal 

had been to play weekend gigs before Stacey got 

him steadier work at the pub’s bottle shop, then as a 

glassy and later as bar manager. 

“He was the best glassy this pub had ever seen,” says 

Stacey. But of course it was his musical talents that 

impressed her most. “That’s how we met, with 

the music.” 

The pair became a couple after working at the hotel 

for a few years together and according to Stacey 

“turned the town on its head” on account of Linc being 

20 years younger. Their relationship even attracted 

local media attention with an interview in the Lifestyle 

section of the Queensland Times describing their 

romance as having raised a few eyebrows. 

But, as Linc said at the time, “Once you find that one 

person in the world that’s worth fighting for, nothing 

else matters.” 

No pub in the world is without its incidents and 

altercations, but for Stacey and Linc accepting any 

level of anti-social behaviour in their pub wasn’t an 

option. No sooner had they acquired ownership than 

they took matters in hand, taking the unprecedented 

step of banning a few trouble-makers, promoting the 

popular “One punch can kill” anti-violence campaign 

with signage and T-shirts and posting reminders to 

patrons on social media that bigotry and bullying 

weren’t welcome. 

“A no-bullying post I put up when a lesbian couple was 

harassed by a guy in here got worldwide attention,” 

says Stacey. “It got around 13,000 likes and 3,500 

shares on Facebook. I was also interviewed by ABC 

radio and got crazy attention for weeks.” 

“The culture is changing and the bullying behaviour 

has now gone since we addressed it,” says Linc. 

“Our stance has made an impression on 

the community.”

FOCUS 

As part of their effort to create a more relaxed and 

welcoming feel, Stacey and Linc also gave the interior 

a bit of a makeover. 

“The place needed a kids’ area and a paint job,” 

says Stacey. 

The pair say the work had an immediate effect and 

gave the Royal a more open and family-friendly 

ambience. 

“Even before the aesthetic changes we had the staffing 

morale sorted. But we needed to create a place where 

people wanted to sit and stay,” she says. 

This also included a renewed focus on doing the 

basics well. 

“It’s about food, good service and music – it’s what 

we create. Our motto with the staff has been, it’s 

service that’s going to set us apart. Go the extra mile 

for people. We’re all about consistency in the kitchen 

because that’s the backbone of the business.” 

“People really like the family friendly vibe,” Linc adds. 

Nothing reflects this more than the hotel’s open 

invitation to mums that they’re welcome to breastfeed 

at the venue. Concerned that a nearby café had 

recently asked them to “cover up or leave” she now 

makes a point of offering breastfeeding mums a free 

cuppa in the pub with no obligation to buy a meal. 

“Our breastfeeding offer and sign went viral,” Stacey 

says. “I had women from Europe, the US and the UK 

responding - and newspapers in London calling to 

interview me.” 

“IT’S ABOUT FOOD, GOOD SERVICE AND MUSIC – 

IT’S WHAT WE CREATE. OUR MOTTO WITH THE STAFF 

HAS BEEN, IT’S SERVICE THAT’S GOING TO SET US 

APART. GO THE EXTRA MILE FOR PEOPLE. WE’RE 

ALL ABOUT CONSISTENCY IN THE KITCHEN BECAUSE 

THAT’S THE BACKBONE OF THE BUSINESS.” 

That sense of social justice is also reflected in their 

willingness to help out those doing it tough in the 

community. Linc says they always “keep a few swags 

handy” for homeless people they’re in contact with and 

they frequently support charitable efforts by groups 

such as Power to Teens. 

For Stacey and Linc running a hotel isn’t just about 

responding to what customers want, but being a 

positive force in the community. 

“It was nice to be nominated (for the award) by our 

customers,” she says. “You have to be thick-skinned 

to own a pub in a small town … we just want to be a 

place in the community that people are proud of.” 


TOP DROP 

2016 

CHARDONNAY 

Bay of Fires 

2016 

PINOT NOIR 

Bay of Fires 

PALE 

ALE 

Mountain Goat 

CABIN FEVER 

SESSION IPA 

James Squire 


Medium straw in colour 

with a green hue, this 

wine displays intense 

aromas of white peach 

and lemon. Toasty oak 

with a hint of lemon curd 

will also feature in the 

wine whilst young and 

flinty mineral characters 

from wild ferment are also 

evident. This Chardonnay 

exhibits a smooth, 

delicate palate with a 

mineral lemony acidity. 

Flavors of ripe stone fruit 

and grapefruit interplay 

with creamy toast 

characters in this highly 

complex, cool climate 

style of chardonnay. 

Brilliant deep purple in 

colour, this wine displays 

complex aromas of sweet 

ripe strawberry fruits with 

star anise, cinnamon 

spices and plum blossom. 

Although elegant and 

supple, the wine shows 

remarkable power, 

intensity and length on 

the palate. Framed by 

ripe, moderate tannin the 

graceful sweet, strawberry 

fruit is complemented 

but not dominated by 

spice. Overall the wine 

has wonderful poise and 

balance with remarkable 

length of flavour as all 

great Pinot Noirs should. 

An American inspired Pale 

Ale with pine and citrus 

characters, it’s clean and 

crisp. Moderately light 

body and carbonation 

make for easy drinking. A 

very strong, yet pleasant 

floral smell will draw you 

in for one mouthful to the 

next. A good BBQ beer. 

James Squire is bridging 

the gap between your 

mainstream offerings 

and craft beers. They 

are challenging, but not 

too “out there” for the 

masses. Cabin Fever has 

a deep copper colour 

with thin white head and 

medium carbonation. An 

aroma of malt, caramel 

and slight hops results 

in a taste and finish of 

caramel, burnt toffee and 

fruity hops with a slight 

bitterness. This beer 

will fit the bill for those 

seeking a hop hit that’s 

still refreshing.

TOP DROP 

IMPORTED SWEDISH 

PREMIUM VODKA 

Axelvär 

THE OFFICIAL 

IRISH WHISKY 

The Pogues 

2014 BORDEAUX 

MENUTS ROUGE 

Pierre Riviere 

IPA 

Balter 

Axelvär Vodka is a 

multi-award winning 

imported Swedish 

premium vodka. It is a 

traditional superior vodka 

distilled five times and 

made from the finest 

quality winter wheat 

and natural limestone 

filtered water sourced 

from the famous deep 

springs located in 

Västra-Götaland County, 

Sweden. Its distinctly 

clean aftertaste and 

smoothness make it 

stand out. 

Inspired and developed 

in conjunction with The 

Pogues, one of the 

most iconic punk rock 

bands of the 1980s and 

1990s. A unique blend 

of 10-year-old single 

malt Irish whiskey aged 

in sherry oak casks, 

7-year-old single malt 

Irish whiskey aged in 

bourbon oak casks and 

4-year-old Irish grain 

whiskey aged in bourbon 

oak casks. It is carefully 

crafted in small batches 

in handmade copper stills 

at West Cork’s Distillery in 

Skibbereen. 

Maison Rivière, owner and 

wine merchant since 1875 

at Saint Emilion produced 

his Bordeaux MENUTS 

motivated by a sole goal, 

meeting the highest 

expectations of wine 

connoisseurs. Delicate 

aromas of ripe fruits are 

emphasised by a light 

toasty oak taste. Complex 

structure and silky texture 

make this a top-quality 

Bordeaux red that goes 

marvellously well with 

meat, poultry, game and 

cheese. 85% Merlot, 15% 

Cabernet Sauvignon and 

Cabernet Franc. 

It says on the can, 

“Drinking this IPA is like 

frolicking naked through 

a spring forest, then dive 

bombing off a mandarinscented 

waterfall.” Now 

that we know what that 

is like we’re keen on 

doing another nudie-run 

soon. Hell, we never 

knew streaking tasted 

this good. Full bodied 

with a clean biscuity malt, 

pine and citrus flavour. 

This IPA is extremely well 

balanced so get your kit 

off and enjoy it. 


WINE with John Rozentals 

COONAWARRA 

FAMILY 

HISTORIC REDS 

The first time that I met Peter Douglas, one of the 

genuine doyens of Coonawarra winemakers, was in 

Hobart many, many years ago. He was thoroughly 

enjoying the meal in one of the best seafood 

restaurants in a seafood capital, but the food didn’t 

really go with the great reds he was there to show off. 

I met him again a few years later, in his then home 

base of Wynns Coonawarra Estate, where the food 

was much more up the alley of the superb red wines 

he was producing. Yet he was still a bit twitchy. 

It was harvest time. And he confessed he was only 

in the dining room talking to scribblers because he’d 

been ordered to, because that was the way of the 

world for the modern corporate winemaker. 

So we alighted to the winery, where he was much 

happier. And we watched and tasted premium 

cabernet grapes as they were crushed, and he told me 

of his great love for the Coonawarra district and the 

fabulous red wines it produced. 

One of the companies he has made wine for since 

departing Wynns is DiGiorgo Family Wines, which 

was eventually established in Coonawarra by Stefano 

Peter Douglas … making wines for DiGiorgo 

Family Wines, which has wrested a historic niche 

of Coonawarra. 

DiGiorgo, who migrated from Italy in 1952 and settled 

on South Australia’s Limestone Coast. 

In 2002 the DiGiorgio family purchased the fabled 

Rouge Homme winery, the second oldest in 

Coonawarra and a truly iconic cog in the history of the 

Australian wine industry. 

Somewhat ironically, the Rouge Homme winery and 

its surrounding aged vines had at one stage been 

the property of Southcorp, which had owned Wynns 

during some of Peter Douglas’s tenure there as 

chief winemaker. 

If he had a wry smile as he entered the DiGeorgio 

operation, I’ll certainly forgive Peter, whose familiarity 

with the district and his passion for its dry reds 

certainly comes through in the latest batch of wines 

I have tasted. 

The wines are, quite simply, outstanding and exhibit 

true varietal character and genuine regionality. 

TOP SHELF with John Rozentals 

DI GIORGIO FAMILY 2015 

Coonawarra 

Cabernet Sauvignon 

DI GIORGIO FAMILY 2015 

Coonawarra 

Emporio 

SANDALFORD 2017 

Margaret 

River Classic 


I really like the typically 

elegant intensity of 

this cabernet, and its 

particularly fine structure, 

something that 

typifies Coonawarra. 

($26 Bottle) 

An elegant dry red 

blended from merlot, 

cabernet sauvignon 

and cabernet franc. 

Few Australian regions 

can deliver a Bordeaux 

blend of this quality, but 

Coonawarra can. 

($26 Bottle) 

This blend of semillon 

and sauvignon blanc 

is indeed a Western 

Australian classic: a 

crisp, flinty dry white that 

you can comfortably 

drink on its own or with 

something like a plate of 

oysters. ($15 Bottle)

Paul St John-Wood 

PUBTALK 

‘TIS THE SEASON 

The race that stops the nation has been run and won 

for another year. I hope all hotels enjoyed a boost in 

trade on Melbourne Cup Day. With all the competition 

for patronage on cup day it was great to see most 

hotels avoid the “race to the bottom” in regards to 

package prices, choosing to combine superior quality 

and value with their packages and promotions. 

Queensland State Election 

As Queenslanders head to the polls on 25 November 

it’s timely to remind all hoteliers of the importance 

of engaging with their local candidates to ensure 

expectations of positive outcomes for our industry 

are understood and acknowledged by those who will 

dictate future regulatory change. Publicans, particularly 

in regional and remote areas of the state, hold great 

command as their premises are the hub of community 

gathering. Politics in the pub need not be taboo when 

the discussion and focus is to influence 

positive change. 

remain if they are accompanied by a responsible adult 

who is responsibly supervising them. The Queensland 

Liquor Act defines a responsible adult as a parent, 

step parent or guardian of the minor, or an adult who 

has parental rights and responsibilities for the minor. If 

a person in the Christmas party group doesn’t fit this 

criteria then following on from the function or dinner 

the minor is no longer an exempt minor and will need 

to leave the licenced premises. 

QHA Cairns Licensees Breakfast 

Thank you to the hoteliers and QHA partners who 

attended the Cairns Licensees’ Breakfast hosted by 

Stewart Gibson at the Bungalow Hotel. PFD Food 

services again showcased their generosity, providing 

a delicious breakfast for all attendees. The next 

licensees’ meeting will be the Sunshine Coast Region 

Publicans’ Lunch to be held at the Sands Tavern 

Maroochydore on Tuesday, 14 November. 

Minors attending Christmas parties 

At this time of year the question always gets asked 

“can minors attend their work Christmas party at the 

hotel if their parents are not there?” The answer is YES. 

A minor is permitted on the premises when attending a 

function – a Christmas party in a private function room, 

or is consuming a meal – in a group enjoying a meal as 

part of their Christmas party celebrations. However, if 

the party group move to the public bar for drinks after 

their meal or function booking then the minor can only 


TRADE DIRECTORY 

CASINO CONSOLES 

Footrest, slimline and cashless bases 

available. Casino Consoles, the only 

name you need when it comes to 

professional poker machine bases 

and screening. 

P: 07 3890 2969 

www.casinoconsoles.com.au 

COMMERCIAL FITOUTS 

Bars, Clubs, Cafes, Restaurants. 

Specialists in unique and premium 

nationwide commercial fit-outs for 

clubs, bars, cafes and restaurants. 

P: 1300 426 637 (1300 HAMMER) 

E: sales@clubbarconcepts.com.au 

www.clubbarconcepts.com.au 

SCIENTIFIC GAMES 

This new generation of exciting game 

content draws on the strength of 

Scientific Games to create one of 

the most dynamic game libraries 

in the market. 

P: 07 3458 9180 

www.sggaming.com/australia 

REFRIGERATION SYSTEMS 

Time to upgrade your beverage and refrigeration systems? 

Call us for expert advice and all your requirements including: 

Quality beer dispensing equipment | Ice machines | 

Refrigeration | Custom solutions for all venue sizes | AS5034 

Compliancing | Sales, Installation, 24/7 Service. 

Phone: 07 3422 0011 www.allsocool.com.au 

BEER DISPENSING SYSTEMS - Sales - Service - Installation 

Refrigeration | Glycol Equipment | Beer Gas Equipment 

| Beerline Cleaning | Electronic Spirit Dispensers | 24/7 

Maintenance, Servicing and Repairs. Australia’s largest 

manufacturer, installer and suppler to beer dispensing 

equipment. Proudly Australian Owned and Operated. 

5 Holden Street, Woolloongabba, QLD 4102 

Phone: 07 3421 5200 www.andale.com.au 


PRESTIGE GAMING STOOLS 

Comfort at Play 

Karo Australia Pty Ltd 

P: 02 9980 1431 

E: info@karo.com.au 

www.karo.com.au 

DOWNTOWN DOMESTICS 

Too busy to get domestic? 

Window cleaning | Building washing 

Housekeeping | Carpet / Upholstery 

Cleaning | Bond / Spring cleaning | 

Emergency cleaning | Pest control. 

P: 1300 386 963 

www.downtowndomestics.com 

CITY PROPERTY SERVICES 

Over 25 years of commercial cleaning 

services | Compliant with ISA 9001 

| Quality assurance | EcoClean 

Certified using environmentally 

friendly products | Free quotations. 

P: 07 3391 2005 

www.citypropertyservices.com

TRADE DIRECTORY 

PROUD PLATINUM PARTNERS OF THE QHA. 

COMPLETE FACILITY MANAGEMENT SPECIALISTS 

Brisbane | Gladstone | Gold Coast | Sunshine Coast | 

Mackay | Toowoomba | Townsville | Wide Bay. Hospitality 

cleaning specialist, Hotel refurbishments, Lawns & ground 

maintenance, Property & asset management, High pressure 

cleaning/ non slip solution specialists. 

P: 1800 262 637 

www.cmbm.com.au 

GLASS RECYCLING MANAGEMENT 

Save time, space, money, people and the environment. 

Reduce bottle noise inside and outside your venue. Improve 

workplace health and safety. Reduce space needed for glass 

waste bins. Save money on your current waste charges 

Free trial call 1300 306 039 E: info@bottlecycler.com 

www.bottlecycler.com 

INTEGRATED POS SOLUTIONS 

As used by Award Winning Hotels. New Compact 

10” Touch Screens available. 10” & 15” Hotel and Bar 

POS Solutions. 

P: 1300 BIZSTAR 1300 249 782 

E: reg@bizstar.com.au 

www.uniwell.net.au to find out more. 

MARKET LEADING BRANDS IN EQUIPMENT 

No matter the size, shape or demands placed on your 

business, we have the ability to deliver equipment that is 

functional, adaptable and reliable. Convotherm, Waldorf, 

Waldorf Bold, Turbofan, Washtech. 

Phone: 1800 023 953 E: info@moffat.com.au 

Service department: 1800 622 216 

ADVERTISE 

For more information on advertising in QHA REVIEW 

contact David Swan: 0401 345 201 

dave@horseandwater.com.au 


QHA PARTNERS & CORPORATE MEMBERS 

QHA PARTNERS AND CORPORATE MEMBERS ARE VALUED PREFERRED SUPPLIERS TO THE QUEENSLAND HOTEL INDUSTRY. 

THE BUSINESSES LISTED IN THIS DIRECTORY ARE KEEN SUPPORTERS OF HOTELS IN QUEENSLAND AND THE QHA ENCOURAGES 

MEMBER HOTELS TO UTILISE THEIR PRODUCTS AND SERVICES. IF A BUSINESS WISHES TO FIND OUT HOW TO BECOME A QHA 

PARTNER OR CORPORATE MEMBER, PLEASE CALL DAMIAN STEELE, QHA INDUSTRY ENGAGEMENT MANAGER ON (07) 3221 6999. 

ACCOUNTING/ TAX 

Hanrick Curran - 

Chartered Accountants 

Ph: 07 3218 3900 

www.hanrickcurran. 

com.au 

HLB Mann Judd - 


Ph: 07 3001 8800 

www.hlb.com.au 

FTI Consulting 

Ph: 07 3225 4900 

www.fticonsulting.com 

McGrath Nicol 

Ph: 07 3333 9800 

www.mcgrathnicol.com 

PJT Accountants & 

Business Advisors 

Ph: 07 5413 9300 

www.pjtaccountants.com.au 

Professional Client Services 

(QLD) P/L- Accountants & 

Business Advisors 

Ph: 07 3209 4452 

www.pcsqld.com.au 

Prosperity Advisers QLD 

Ph: 07 3007 1971 

www.prosperityadvisers. 

com.au 

ARCHITECTS / 

REFURBISHMENT/ 

RECONSTRUCTION / 

REPAIRS 

Brand & Slater 

Architects P/L 

Ph: 07 3252 8899 

www.brandandslater. 

com.au 

Paynter Dixon - Design & 

Construction 

Ph: 07 3368 5500 

www.paynter.com.au 

Rohrig Hospitality 

Ph: 07 3257 4411 

www.rohrlg.com.au 

Hot Concepts Design and 

Construction 

Ph: 07 3277 7740 

www.hotconcepts.com.au 

Unita Group 

Ph: 1300 659 399 

www.unita.com.au 

BEVERAGES 

Accolade Wines 

Ph: 07 3252 7933 

www.accolade-wlnes. 

com 

Asahi Premium 

Beverages 

Ph: 07 3868 2388 

www.schweppes.com.au 

Brown-Forman 

Australia P/L 

Ph: 07 3010 2000 

www.brown-forman.com 

Carlton & United 

Breweries 

Ph: 07 3666 4104 

www.cub.com.au 

Coca-Cola Amatil 

Ph: 13 26 53 

www.ccamatil.com 

Diageo 

Ph: 07 3257 0800 

www.diageo.com 

Lion 

Ph: 07 3361 7400 

www.lionco.com 

Red Bull Australia 

Ph: 02 9023 2892 

www.redbull.com.au 

Samuel Smith & Son 

Ph: 07 3373 5777 

www.samsmith.com 

Sirromet Wines 

Ph: 07 3206 2999 

www.sirromet.com 

EDUCATION, TRAINING 

& EMPLOYMENT 

Best Security - Security 

and Training 

Ph: 07 3212 8460 

www.bestsecurlty.net.au 

Australian Fire Protection 

Ph: 1300 803 473 

www.austfirepro.com.au 

Availio 

Ph: 07 3218 3900 

www.hanrickcurran.com.au 

Foundation Education 

Ph: 1300 130 157 

foundationeducation.com.au 

Frontier Leadership 

Ph: 0423 097 246 

www.frontierleadership.edu.au 

Industry Graduates 

Ph: 1300 038 000 

www.industrygraduates.com 

Nystrom Relief Managers 

Ph: 0487 205 285 

www.nystromreliefmanagers. 

com.au 

Professional Hospitality 

Ph: 07 3160 8132 

professionalhospitality.com.au 

Sidekicker 

Ph: 1300 098 375 

www.sidekicker.com.au 

St John Ambulance Australia 

Ph: 07 3253 0552 

www.stjohnqld.com.au 

ENERGY GAS/POWER 

TransTasman 

Energy Group 

Ph: 1300 118 834 

www.tteg.com.au 

ELGAS 

Ph: 131161 

www.elgas.com.au 

Leading Edge Energy 

Ph: 1300 852 770 

www.leadingedgeenergy. 

com.au 

Make It Cheaper 

Ph: 1300 957 721 

www.makeitcheaper.com.au 

FINANCES, BANKING, 

INSURANCE & 

INVESTMENTS 

AON Risk Services - 

QHA Insurance Brokers 

Ph: 07 3223 7512 

www.aon.com.au 

Green Finance Group 

Ph: 0457 883 700 

www.greenfinancegroup. 

com.au 

Hanrick Curran – 


Ph: 07 3218 3900 

hanrickcurran.com.au 

St. George Corporate & 

Business Bank 

Ph: 07 3232 8911 

www.stgeorge.com.au/ 

corporate-business 

Westpac Banking 

Corporation 

Ph: 07 3350 7750 

www.westpac.com.au 

Ausure Insurance Brokers 

SEQ 

Ph: 1300 450 663 

www.ausureseq.com.au 

Banktech 

Ph: 1800 080 910 

www.banktech.com.au 

BUPA - health insurance 

Ph: 134135 

(quote ID 2109197) 

www.bupa.com.au 

FOOD & ASSOCIATED 

BUSINESSES 

PFD Food Services 

Ph: 07 3906 9726 

www.pfdfoods.com.au 

Bitesize Coffee Treats 

Ph: 02 9723 6500 

www.bitesizecoffeetreats.com 

GAMING AND RACING 

Ainsworth Game 

Technology P/L 

Ph: 07 3209 6210 

www.ainsworth.com.au 

Aristocrat Leisure 

Industries 

Ph: 07 3801 4444 

www.aristocrat.com.au 

IGT 

Ph: 07 3890 5622 

www.igt.com.au 

Konami Australia 

Ph: 02 9666 3111 

www.konamiaustralia.com.au 

Max Queensland 

Ph: 07 3637 1235 

www.maxgaming.com.au 

Scientific Gaming 

Ph: 02 9773 0299 

www.scientiflcgames.com 

Tabcorp Keno 

Ph: 07 3243 4113 

www.tabcorp.com.au 

UBET 

Ph: 07 3637 1370 

www.ubet.com 

Bytecraft Systems - 

Gaming Machine Service 

Ph: 07 3456 3345 

www.bytecraft.com.au 


Club Bar Concepts 

Ph: 1300 426 637 

clubbarconcepts.com.au 

Darren S Dickfos Architects 

Ph: 07 3358 1786 

www.ddarchitects.com.au 

Treasury Wine Estates 

Ph: 03 9685 8000 

treasurywineestates.com 

Liquor Marketing Group 

Ph: 07 3246 5272 

www.bottlemart.com.au 

Eco Synergy Systems 

Ph: 0429 820 101 

www.ecosynergysystems. 

com.au 

Choice Energy 

Ph: 03 9002 5123 

www.choiceenergy.com.au 

Integrity Corporate Finance 

Ph: 02 9268 3088 

.integrityfinancegroup.com.au 

Silverchef 

Ph: 07 3335 3392 

www.silverchef.com.au 

Casino Consoles Australia 

Ph: 07 3890 2969 

www.casinoconsoles.com.au 

Karo - gaming stools 

Ph: 02 9980 1431 

www.karo.com.au

QHA PARTNERS & CORPORATE MEMBERS 

HOSPITALITY 

CONSULTANTS 

HOTEL BROKERS / 

REAL ESTATE / 

PROPERTY VALUERS 

QHA PLATINUM PARTNERS 

Commercial Licensing 

Specialists 

Ph: 07 5526 0112 

www.clslicensing.com.au 

DWS Hospitality 

Specialists 

Ph: 07 3878 9355 

www.dws.net 

Graham Brown - Liquor 

& Gaming Licences 

Ph: 07 3300 1578 

Professional Hospitality 

Ph: 07 3160 8132 

www.professionalhospitality. 

com.au 

Power Jeffrey & Co - 

Hotel Brokers 

Ph: 07 3832 6000 

www.powerjeffrey.com.au 

Clark Real Estate 

CRE Hotel Brokers 

Ph: 07 5371 0165 

www.crebrokers.com 

CBRE Hotels 

Ph: 0418 886 525 

www.cbrehotels.com 

Knight Frank Australia 

Ph: 07 3246 8888 

www.knightfrank.com.au 

QHA DIAMOND PARTNERS 

Silver Chef 

Ph: 07 3335 3392 

www.silverchef.com.au 

HOTEL ENTERTAINMENT 

Knight Frank Valuations 

Ph: 07 3193 6800 

www.knightfrank.com.au 

QHA GOLD PARTNERS 

Fox Sports 

Ph: 0403 061 412 

www.foxsports.com.au 

Landmark White 

Ph: 07 3226 0002 

www.landmarkwhite.com.au 

Foxtel for Business 

Ph: 1300 720 630 

www.austar.com.au 

MVS National Mackay 

Whitsundays 

Ph: 07 4847 0737 

www.mvsvaluers.com.au 

Sky Channel 

Ph: 07 3228 6344 

Freecall: 1800 251 710 

www.skychannel.com.au 

Ray White Hotels 

Ph: 02 8016 3810 

www.raywhite.com.au 

Nightlife - Music & Video 

Freecall: 1800 679 748 

www.nightlife.com.au 

LEGAL 

Pro Score - Sporting 

Promotions 

Ph: 0431 366 800 

www.proscore.com.au 

Mullins Lawyers 

Ph: 07 3224 0222 

Curt Schatz - direct 

Ph: 07 3224 0230 

www.mullinslaw.com.au 

Recharge DJs - Brisbane 

Ph: 1300 836 832 

www.rechargedjs.com 

HOTEL & BAR SUPPLIES 

BOC Limited -Gas/ 

Reticulation Supply 

Ph: 07 3212 4322 

www.boc.com.au 

Andale Beverage Systems 

Ph: 07 3421 5200 

www.andale.com.au 

Ausworld Commercial 

Furniture & Design 

Ph: 0409 264 212 

www.ausworldfurniture.com.au 

Hunter Technologies 

Ph: 1300 693 357t 

www.cellarcontrol.com.au 

Bennett & Philp Lawyers 

Ph: 07 3001 2999 

www.bennettphilp.com.au 

Broadley Rees Hogan Lawyers 

Ph: 07 3223 9121 

www.brhlawyers.com.au 

Commercial Licensing 

Specialists 

Ph: 07 5526 0112 

www.clslicensing.com.au 

Corrs Chambers 

Westgarth - Lawyers 

Ph: 07 3228 9778 

www.corrs.com.au 

McMahon Clarke 

Ph: 07 3831 8999 

www.mcmahonclarke.com 

QHA SILVER PARTNERS 

Green Finance Group 

Independent Liquor Group 

Trans Tasman Energy Group 

Hanrick Curran 

QHA BRONZE PARTNERS 

Power Jeffrey and Company 

Best Security 

Rohrig Group 

St George Bank 

Red Bull Australia 

Brand+Slater Architects 

BOC Limited 

Paynter Dixon 

Prosperity Advisers QLD 

iCharge Tablets 


APPROVED 

MANAGER’S 

LICENCE 

RESPONSIBLE MANAGEMENT 

OF LICENSED VENUES 

TRAINING 

“HONESTLY THE BEST TRAINING 

SESSION! FUN AND LIGHT-HEARTED 

WHILE BEING VERY INFORMATIVE AND 

KNOWLEDGEABLE. THANKS, QHA.” 

OTHER COURSES OFFERED: 

Online RSA/RSG Training 

Gaming Nominee Training 

Employment Relations Training 

Employment Relations Webinar 

LIQUOR BUYING GROUPS 

Independent Liquor Group 

Ph: 07 3713 2751 

www.ilg.com.au 

Liquor Marketing Group 

(Bottlemart) 

Ph: 1300 733 504 

www.bottlemart.com.au 

LIQUOR WHOLESALE 

GROUPS 

ALM (Australian Liquor 

Marketers) 

Brisbane: Ph: 07 3489 3600 

Townsville: Ph: 07 4799 4022 

Cairns: Ph: 07 4041 6070 

www.almliquor.com.au 

MEDIA/MARKETING 

iCharge Tablets 

Ph: 1300 852 636 

www.icharge.net.au 

POINT OF SALE 

Bepoz Retail Solutions 

Ph: 1300 023 769 

www.bepoz.com.au 

CashPoint Payment Solutions 

Ph: 1300 286 626 

www.cashpoint.com.au 

lnCash ATMS 

Ph: 1300 800 660 

www.incash.com.au 

PRINTING / GRAPHIC 

DESIGN 

Platypus 

Ph 07 3352 0300 

www.platypusgraphics.com 

Easil - Graphic Design 

Ph: 1300 032 745 

www.easil.com 

SECURITY / CLEANING 

CMBM Facility Services 

Ph: 07 3391 1040 / 

0419 708 715 

www.cmbm.com.au 

Tru Security Services 

Phone: 0452 377 662 

Web: www.trusecurity.com.au 

SUPERANNUATION 

lntrust Super Fund 

Ph: 07 3013 8700 

www.intrust.com.au 

Hanrick Curran 

Superannuation 

Ph: 07 3218 3900 

www.hanrickcurran.com.au 

TECHNOLOGICAL 

PRODUCTS 

& SERVICES 

First2Click 

Ph: 1300 765 385 

www.unidapsolutions.com.au 

Big Ass Fans 

Ph: 1300 244 277 

www.bigassfans.com.au 

Bytecraft Systems 

Ph: 07 3456 3345 

www.bytecraft.com.au 

Eco Synergy Systems 

Ph: 0429 820 101 

www.ecosynergysystems. 

com.au 

JB Hi-Fi Commercial 

Division 

Ph: 07 3360 9925 

www.jbhifi.com.au 

QIKID 

Ph: 1300 553 256 

www.qikid.com 

Scantek Solutions 

Ph: 1300 552 106 

www.scantek.com.au 


Responsible Management of Licensed Venues 

Training is a mandatory training requirement 

for those applying for a liquor licence, and 

applicants for an Approved Manager’s Licence. 

Training is offered face to face at regional 

centres throughout Queensland. 

For more information please contact the 

QHA Training Centre 

Ph: 07 3221 6999 Fax: 07 3221 6649 

Email: training@qha.org.au 

Web: www.qha.org.au 

Best Security 

Ph: 07 3212 8460 

www.bestsecurity.net.au 

Bluey’s Cleaning Solutions 

Ph: 1800 925 925 

www.blueys.net.au 

Cap Security Services Pty Ltd 

Ph: 07 3892 7777 

www.capsecurity.com.au 

City Property Services 

Ph: 07 3391 2005 

www.citypropertyservices.co 

Clear to Work - Police Checks 

Ph: 07 3899 1123 

www.cleartowork.com.au 

Challenger Services Group 

Ph: 07 5668 3133 

www.csgroup.com.au 

Time Target 

Ph: 07 3137 1133 

www.timetarget.com 

ViMedia 

Ph: 1300 846 334 

www.klackit.com 

TRANSPORT 

A.P. Eagers Limited 

Ph: 07 3109 6731 

www.apeagers.com.au 

Black and White Cabs 

Ph: 07 3860 1800 

www.blackandwhltecabs. 

com.au 

WASTE MANAGEMENT 

Bottlecycler 

Ph: 0434 416 540 

www.bottlecycler.com

#SAVETHEGREATEYEDEER 

creative solutions for branding, print, online and more. don’t settle for the mediocre. 

HORSE & WATER 

www.horseandwater.com.au

QHA November 2017

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