QHA Review - Issue 68 - April 2025

APRIL 2025
FEATURE
BEYOND A
DAYDREAM
THROUGH HOSPITALITY, WE CAN
PROTECT OUR ECOSYSTEMS AND
INSPIRE OTHERS TO DO THE SAME.
BITE SIZE
MOOLOOLABA FISHERIES
A CRAFTY BUNCH
BLACKFLAG BREWING
SHOWCASE
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EDITOR’S LETTER
BEYOND THE BAR
QHA Chief Executive Officer, Bernie Hogan, and QHA Executive Officer, Jessica Lowe,
at Les Clefs d’Or Australia’s 2025 Charity Gala.
As I write this month’s column,
the whole of Australia is waiting in
anticipation for the announcement
of when the next election for the
Australian Parliament will be held.
Already, as well reported, the AHA has
achieved some outstanding results
with a freeze on alcohol excise for two
years promised.
Importantly – regardless of who wins
the election – this should come to
pass, as all major parties have agreed
to this policy. Thank you to all of them
and the members that have worked to
make this happen.
However, now we have the
opportunity to consider what goes
on beyond our front bar. The general
business condition in the hotel and
tourism industry must always be
protected and improved. Issues
such as the lack of support for
hospitality apprenticeships like those
in construction or the need for skilled
immigration in our sector should be
front of mind when talking to our
national representatives.
Without skilled workers, regardless
of where they call home, the hotel
and tourism sector will suffer, and
Australia’s reputation will as well.
These are complex problems.
However, that is what governments
voluntarily sign up to do – figure out
the tough questions. We look forward
to working with whichever new
government is in power to get this
right for our members.
By the time you are reading this, the
other big announcement regarding
Olympic and Paralympic infrastructure
will have been announced. This
too is a wonderful opportunity
for the QHA and our members.
We are going to welcome the world
to our state in only seven years, so we
must work hard now to make the most
of this opportunity.
The QHA has already engaged with
the new Queensland Government to
cut regulation that is simply holding us
back from providing the world-class
experience that must go with these
world-class events.
The new Queensland Government
does not have time to waste. They
have settled in, and the industry needs
action to ensure we are properly
prepared for the games as well.
BERNIE HOGAN
QHA CHIEF EXECUTIVE/EDITOR
REVIEW / 3

BITE SIZE
A CRAFTY BUNCH
SHOWCASE
CONTRIBUTORS
FEATURE
OUR
COVER:
Daydream Island
Resort
SERVING HOSPITALITY SINCE 1885.
APRIL 2025
EDITION
QHA
Level 14, 270 Adelaide Street
Brisbane, Queensland 4000
GPO Box 343
Brisbane, Queensland 4001
Phone: 07 3221 6999
1800 177 594
Web: www.qha.org.au
Email: info@qha.org.au
Office Hours
8.30am – 5.00pm Monday to Friday
President
Mr Richard Deery
Senior Vice President
Mr Matthew Coorey
Vice Presidents
Mr Brad Fitzgibbons
Ms Mel Tait
Mr Sam Ingham-Myers
Secretary/Treasurer
Ms Rachel Johnson
Chief Executive and Editor
Mr Bernie Hogan
www.qha.org.au
Design, content, and layout
Horse & Water Creative
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.
3. EDITOR’S LETTER
5. CONTRIBUTORS
6. NEWS
10. BITE SIZE
18. FEATURE
DAYDREAM ISLAND RESORT
32. INSIGHTS
ALLIANCE ABROAD
40. TOP DROP
42. A CRAFTY BUNCH
BLACKFLAG BREWING
52. SHOWCASE
FOOD & INNOVATION
63. TRADE DIRECTORY
64. PARTNERS & CORPORATE MEMBERS
EDITORIAL & ADVERTISING
For all editorial and advertising queries:
Nicky Spencer 0405 271 247
qhareview@qha.org.au

CONTRIBUTORS
DAMIAN STEELE
THERESE KELLY
PAUL ST JOHN-WOOD
CURT SCHATZ
QHA Deputy Chief Executive
A hospitality industry professional
with over 30 years of experience
in liquor, gaming, and operations.
Damian has a strong focus on
compliance and legislation.
QHA Training Manager
An experienced VET sector
professional, Therese manages the
QHA Training department and is
responsible for the development
and delivery of quality training for
QHA members and other hospitality
venues.
QHA 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.
Managing Partner, Mullins
With over 30 years of 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.
VICTORIA THOMSON
SARAH SWAN
TOM FITZGERALD
ADAM FLOYD
Commissioner for Office of
Liquor and Gaming Regulation
Queensland
Victoria is responsible for the
regulatory policy and strategic
direction of product safety, licensing,
compliance, and enforcement
activities to protect market integrity
and keep Queenslanders safe.
Employment Relations Manager
Sarah has a passion for employment
relations and has diverse experience
advising and assisting employees
and employers. Sarah has particular
interests in workers’ compensation
matters, bullying and harassment
matters, and policy development.
Accommodation Membership
Services Officer
Tom will act as your conduit to
accommodation information and
QHA services, and is an experienced
professional who grew up living and
working in the hospitality industry as
part of a hotel-owning family.
Head of MAX & TAB, Queensland
With ten years of experience in
Tabcorp gaming services, Adam has
recently taken on both MAX & TAB
for Queensland. Adam’s previous
career in the hospitality industry
positions him well to understand the
role that wagering and gaming play
in pubs.
NICK BAINBRIGGE
HON DEB FRECKLINGTON MP
State Manager of Aristocrat,
Queensland
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.
Attorney-General and Minister for
Justice and Minister for Integrity
In her role as Attorney-General,
the Hon Deb Frecklington MP has
regulatory oversight of the liquor and
gaming industry, working with hotels
across Queensland to support their
businesses and the community.
REVIEW / 5

IN SERVICE, THROUGH FRIENDSHIP
WORLD-CLASS HOTELS START WITH WORLD-CLASS HOSPITALITY.
In March, the QHA had the pleasure of sponsoring and attending
Les Clefs d’Or Australia’s 2025 Charity Gala at our gorgeously
appointed member venue, Emporium Hotels South Bank.
The event brought together concierges and other industry
professionals from all over who embody the hospitality spirit
and play a crucial role in creating lasting impressions for
accommodation providers.
Also known as the Society of the Golden Keys, Les Clefs d’Or
Australia plays an important role in supporting concierge
professionals.
Aligning well with the QHA, their aim as an organisation is
to promote tourism throughout Australia and to provide a
network for their members in which they can exchange ideas,
provide mutual assistance, and foster the development of
future professionals.
On the night of the charity gala, the industry raised funds to
support the White Cloud Foundation – a Queensland-based notfor-profit
organisation founded in 2011.
Their mission is to provide practical support, easy access to
treatment, and early intervention programs for people with
developing depression and anxiety in its many forms.
In 2024, concierges welcomed 26 million domestic and 2.2
million international visitors to Australia, with Queensland hotels
hosting 27% of Australia’s 43 million international rooms.
Just as each and every member of the Les Clefs d’Or strives
to provide the utmost in caring, attentive service to their hotel
guests, so do the diverse array of member venues littered across
our great state.
The QHA could not be more proud to work alongside the
Society of the Golden Keys and sponsor this outstanding event.
It was certainly an unforgettable evening for a great cause.
IN 2024, CONCIERGES WELCOMED 26 MILLION DOMESTIC AND 2.2 MILLION
INTERNATIONAL VISITORS TO AUSTRALIA, WITH QUEENSLAND HOTELS
HOSTING 27% OF AUSTRALIA’S 43 MILLION INTERNATIONAL ROOMS.
/ 6
REVIEW

NEWS/ TOO GREAT TO WAIT
CLEAR SKIES
THE QUEENSLAND GOVERNMENT IS LAUNCHING A MAJOR MARKETING OFFENSIVE,
SPREADING THE WORD THE STATE IS OPEN AND WELCOMING VISITORS BACK AFTER
TWO MAJOR WEATHER EVENTS AROUND THE STATE THIS YEAR.
All three major Australian airlines – Qantas, Virgin
Australia, and Jetstar – will launch compelling airfare
deals to destinations right around the state, while
Tourism and Events Queensland’s ‘Too Great to Wait’
campaign ramps up the advertising of hundreds of
holiday deals.
The major marketing activity follows the devastation
of flooding in North Queensland and the impacts of
Tropical Cyclone Alfred on south east Queensland.
Environment and Tourism Minister, Andrew Powell,
said despite some devastating images being shared
across social media so far this year, Queensland’s
resilience was once again on display.
“Queensland is open and welcoming visitors, and this
campaign will make sure travellers know it.
“We’re letting everyone know that Queenslanders
are resilient – we’re open for business, and we’re
an incredible holiday destination. Don’t cancel your
upcoming visit, and if you’ve been dreaming of a
break, make it a Queensland break.
“With strong airline partnerships, targeted marketing,
and unbeatable holiday deals, we are making it easier
than ever for people to choose Queensland for their
next trip.
“Tourism is an industry that brings $95 million a day
into our economy – it’s a vital economic pillar and
this investment is key to reinvigorating the industry,”
he said.
Brisbane Economic Development Agency, Experience
Gold Coast, and Visit Sunshine Coast will also be
leading targeted destination marketing efforts to
drive demand, showcasing their regions as must-visit
destinations.
Chief executive officer at Visit Sunshine Coast, Matt
Stoeckel, said the support speaks volumes to visitors.
“The Queensland Government’s support is a huge
boost to showing that the Sunshine Coast is open
and ready for visitors.
“It will go a long way to encouraging visitors to
travel again following the cancellation of tens of
thousands of bookings as well as events as a result
of Alfred,” he said.
These campaigns are supported by the Queensland
Government and will highlight local venues,
attractions, events, and experiences that make each
region unique and reinforce that Queensland is open
and ready to welcome visitors.
Brisbane Lord Mayor, Adrian Schrinner, said he is
looking forward to attracting visitors to Queensland’s
capital city.
“Brisbane is Australia’s lifestyle capital, known for its
world-class venues, vibrant lifestyle precincts, and
blockbuster events,” he said.
It’s been a challenging start to 2025 for many
Queensland businesses, so it is hoped that these
campaigns will help the hospitality industry bounce
back sooner after Tropical Cyclone Alfred.
Chief executive officer at Experience Gold Coast,
John Warn, reinforced that tourism is vital for the
region’s economy.
“The Gold Coast has been hit hard, but we’re
confident it will rebound, as it has before.
“Visitors inject more than $7 billion annually into the
Gold Coast economy, so it’s important we protect and
support this industry and show the rest of the country
that we are back in business,” he said.
REVIEW / 7

NEWS/ KENO
IN WITH THE NEW
THE NEW KENO TERMINAL REPLACEMENT PROGRAM WILL HELP TRANSFORM THE GAME AT
QUEENSLAND HOTELS, PAVING THE WAY FOR A MORE EFFICIENT AND SEAMLESS EXPERIENCE.
Keno is set to elevate the gameplay experience at Queensland
hotels with the launch of a major terminal upgrade, marking the
next evolution of Keno’s offering.
The introduction of the new Wave-8 Keno terminals represents
more than just a tech update – it’s a complete refresh designed
to enhance operational efficiency and customer experience.
The new Wave-8 terminals offer faster processing and quicker
response times, which means customers can spend less time
waiting around and more time enjoying the Keno action. Improved
functionality will also deliver hassle-free ticket checking.
The terminals also offer a sleek look and feel to complement
hotels’ contemporary offerings, while their customer-facing
screens have future opportunities for digital advertising and
integration with Keno draws and Keno Display Screen content.
Keno’s general manager of licensed venue operations, Paul
Malek, explained that the terminal replacement program
aimed to improve the Keno experience for both hotel staff and
customers.
“With the Wave-8 Keno terminals, Queensland hotels will
be equipped with a future-proof solution that stays ahead of
technological trends, ensuring smooth, hassle-free operations
for both staff and patrons.
“Keno is committed to supporting the success of Queensland
hotels and ensuring their long-term sustainability.
“This terminal update is part of our ongoing effort to empower
hotels to adapt to industry changes and continue delivering
excellent experiences for customers.
“By enhancing processing efficiency and boosting customer
satisfaction, the new terminals will help Queensland hotels stay
at the forefront of the entertainment offering,” he said.
Given the broad reach of Keno within Queensland hotels, Paul
said an intricate deployment and installation schedule focused
on regional rollouts would support a seamless transition.
“The Terminal Replacement Program has been designed
to minimise disruption and will not impact current venue
agreements.
“Importantly, additional staff training will also not be required as
the software associated with the terminal is not changing.
“Hotels with a J6000 terminal will witness the most significant
change, as the new scanner is integrated into the printers as
opposed to the terminal unit itself,” he said.
The first installation sprint is scheduled for the first half of 2025,
with MAX Tech leading the deployment of new terminals across
various hotels. This sprint will cover multiple regions, with
subsequent sprints across 2025 and 2026.
To find out more information about the Keno terminal upgrades,
contact your Keno sales executive today.
“KENO IS COMMITTED TO SUPPORTING THE SUCCESS OF QUEENSLAND
HOTELS AND ENSURING THEIR LONG-TERM SUSTAINABILITY.”
/ 8
REVIEW

NEWS/ BEER EXCISE
ABOUT TIME
THE ALBANESE LABOR GOVERNMENT HAS JOINED ALL OTHER
POLITICAL PARTIES TO FINALLY AGREE TO FREEZE EXCISE.
After many years of advocating to all federal governments by the
AHA and QHA, the Albanese Labor Government has announced
they will freeze the indexation on the draught beer excise for two
years – a win for drinkers, brewers, and hospitality businesses.
This announcement followed support from all other political
parties in 2025, a show of support for the AHA and the pivotal role
our industry plays right across Australia.
Indexation is applied twice a year under arrangements that
have been in place for decades. While the February indexation
accounted for a small percentage of the cost of a pint, this change
will be significant for pubs and their patrons.
SERVING HOSPITALITY SINCE 1885.
Prime Minister Anthony Albanese said freezing the excise on
draught beer is a common-sense measure that is good for beer
drinkers, good for brewers, and good for pubs.
“My government is building Australia’s future, and to do that we
need to support our small and medium local businesses,” he said.
The government will freeze indexation on draught beer for two
years from the next indexation date of August 2025. This will take
pressure off the price of a beer poured in pubs, hotels, and other
venues – supporting businesses, regional tourism, and customers
across Australia. The government will also consult with the sector
on the implementation of this measure.
This announcement comes on top of new tax relief announced
last week for Australia’s distillers, brewers, and wine producers.
Currently, brewers and distillers get a full remission of any excise
paid up to $350,000 each year.
The Albanese Labor Government will increase the excise
remission cap to $400,000 for all eligible alcohol manufacturers,
and will also increase the Wine Equalisation Tax producer rebate
cap to $400,000 from July 1 2026.
“This is a modest change but will help take a little bit of the
pressure off beer drinkers, brewers, and bars,” Treasurer Jim
Chalmers said.
WANT TO TALK TO THE DECISION MAKERS?
GET INTO
THE RIGHT
HANDS
QHA REVIEW IS A TRUSTED
MONTHLY INDUSTRY MAGAZINE
TAILORED EXCLUSIVELY TO THE
NEEDS OF HOTEL GENERAL
MANAGERS AND PUBLICANS
THROUGHOUT QUEENSLAND.
TO FIND OUT MORE, CONTACT
NICKY SPENCER 0405 271 247
QHAREVIEW@QHA.ORG.AU | QHA.ORG.AU
REVIEW / 9

THE BOUNTY
OF OUR SEA
DESPITE AUSTRALIA’S LONG COASTLINE, WHICH BORDERS SO
MANY RICH AND ABUNDANT WATERS, IT IS ESTIMATED THAT
MORE THAN 60% OF THE SEAFOOD EATEN HERE IS IMPORTED.
This is a far cry from a few decades ago – when a vast
majority of our country’s prawns, fish, oysters, and crabs were
locally caught – and is especially puzzling when you consider
that most of the beef, lamb, and chicken prepared in our
venues is farmed right here in Australia.
Fresh seafood is a vital component of any hotel or pub
menu – in fact, you could say it’s a large part of the authentic
Australian dining experience that tourists and locals have
come to know, love, and expect.
While the lack of domestically caught seafood in our
venues is no doubt a complicated issue (impacted by cost,
supply, demand, and legislation that’s designed to prevent
overfishing), it does solidify that local fisheries are more
valuable to the hospitality sector than ever before.
Once the largest tuna operator in the country, Mooloolaba
Fisheries sources directly from trawlers in the Sunshine
Coast, and could not be more equipped to supply raw, wildcaught
produce and expertly crafted seafood portions to
Queensland’s foodservice industry.
/ 10
REVIEW

BITE SIZE/ MOOLOOLABA FISHERIES
FRESH SEAFOOD IS A VITAL
COMPONENT OF ANY HOTEL OR PUB
MENU – IN FACT, YOU COULD SAY IT’S
A LARGE PART OF THE AUTHENTIC
AUSTRALIAN DINING EXPERIENCE
THAT TOURISTS AND LOCALS HAVE
COME TO KNOW, LOVE, AND EXPECT.
Purchased by Gary Heilmann in 2000, the familyowned
company operates from a wharf on the
Mooloolah River – the birthplace of the Mooloolaba
prawn.
With an unwavering commitment to sustainable
seafood and a rich history stretching all the way back
to the 1960s, Gary said they know a thing or two
about Australia’s fishing trade.
“A lot of Queensland fisheries have gotten smaller
and smaller over the years, which has plenty to do
with legislation and a lack of support from the government.
There’s a lot of time and money required in seafood
processing, wages, power bills, packaging, transport, and
storage – and the cost of all those things has just gone up
and up.
“It feels like manufacturing is being driven out of Australia.
This is devastating, because local, fresh produce is exactly
what consumers are looking for nowadays. We’re seeing the
fishing industry continue to shrink and decline, but despite
this, we’ve always tried to cater to everyone and keep the
price low for our wholesale and retail customers.
REVIEW / 11

“Sometimes seafood doesn’t sell because people don’t know
its name, but most of the time it’s an absolutely beautiful
piece of fish that’s worth half the price and is equally as
good. We’re all about educating people and keeping up
with fishing seasonality and consumer trends, which always
keeps us on our toes. We’re constantly trying to source new
species and see what sticks,” he said.
Mooloolaba Fisheries employs over 70 staff (many of whom
have been loyal to the business for over 20 years) and has
expanded over time into three venues on the Sunshine
Coast – Fisheries on the Spit in Mooloolaba, Point Cartwright
Seafood Market, and Noosa Junction Seafood Market.
Never afraid to experiment with their fresh, wild-caught
seafood, Mooloolaba Fisheries is at the forefront of
Queensland’s seafood industry, and specialises in stateof-the-art
processing methods, recipes, and preservation
techniques.
These innovations are led by general manager Paul Schenk,
who has spent more than 24 years travelling the world as
an executive chef, television star, and hotel manager. Gary
said if anyone knows the value of quality seafood in the
hospitality industry, it’s Paul.
“We always try to come up with products that venues might
like. If someone comes to us with an idea, we find a way to
sort it out, source it, and price it so that it works for everyone
– the fishermen, the wholesaler, and us.
“These days, a majority of chefs don’t have anyone prepping
for them. If they prefer to trim and fillet the fish themselves,
that’s fine, but if it’s going to tie up their time, we can also
give them a quality piece of frozen fish cut perfectly to any
size or portion. There’s no wastage, and thanks to our special
technology, no chef will be able to tell that it was ever frozen.
“Paul has a lot of respect in the foodservice community. It’s
great having someone on board with such a high level of skill
in this area that also understands what the industry wants.
Chefs are time-poor, so we want to offer them a quality
Australian product that’s convenient, stress-free, and readyto-use
– all they need to do is defrost,” he said.
Mooloolaba Fisheries was the first business in Australia to
offer individually packaged and portioned seafood. Not only
does the company weave value, integrity, and dedication
into everything they do, but their unmatched expertise and
passion means that every single piece of fish they provide is
top-of-the-line.
Gary said there are thousands of tonnes of fish caught on
the doorstep of Australia every year, so it’s disappointing that
most of it goes off in a container overseas just to end up in
a tin.
“To highlight the sensational quality of our seafood, we use
a unique piece of cutting-edge technology developed here
in Mooloolaba called ‘Fresh Tec’, which is a kind of modified
atmosphere packaging process that allows us to perfectly
preserve our fish. It’s had a lot of work put into it, and we
think it’s a game changer for an industry that struggles with
a lot of food waste.
“We’ve cut down on wastage ourselves by using our
trimmings and making them into the most delicious Thai fish
cakes around. We simply can’t keep up with demand – our
customers all over Australia love them. It’s a similar story for
our tuna Saku blocks, which are prized for their quality and
provenance, and are very competitively priced.
“Our albacore tuna products are also something we’re
incredibly proud of. The fish is nicknamed ‘the chicken of the
sea’, so we had the idea to make it into schnitzels and fish
goujons. It’s a fantastic twist on a classic and a great option
for pescatarians. We love to innovate and are constantly
working on new things like gluten-free crumbed products
and seafood bisques,” he said.
According to an impact statement conducted by the
Australian Government in 2023 about ‘country of origin
labelling for seafood in hospitality settings’, 60% of patrons
reported that the origin of their seafood was very important
to them, with 30% indicating that they would often or always
enquire about it.
It’s no surprise that more and more Australians are preferring
to back local businesses supplying fresh produce, which is a
trend that Mooloolaba Fisheries is seeing firsthand.
Gary said there are quite a few independent fishermen who
operate off their wharf in Mooloolaba, so they promote and
support them as much as they can.
/ 12
REVIEW

BITE SIZE/ MOOLOOLABA FISHERIES
“ONCE THE LARGEST TUNA OPERATOR IN THE
COUNTRY, MOOLOOLABA FISHERIES SOURCES DIRECTLY
FROM TRAWLERS IN THE SUNSHINE COAST, AND COULD
NOT BE MORE EQUIPPED TO SUPPLY RAW, WILD-CAUGHT
PRODUCE AND EXPERTLY CRAFTED SEAFOOD PORTIONS
TO QUEENSLAND’S FOODSERVICE INDUSTRY.”
REVIEW / 13

BITE SIZE/ MOOLOOLABA FISHERIES
“WE’VE CUT DOWN ON WASTAGE OURSELVES BY USING
OUR TRIMMINGS AND MAKING THEM INTO THE MOST DELICIOUS
THAI FISH CAKES AROUND. WE SIMPLY CAN’T KEEP
UP WITH DEMAND – OUR CUSTOMERS ALL OVER
AUSTRALIA LOVE THEM.
“We also purchase fish from trawlers and longliners working
out at Eden, Ulladulla, Darwin, and the Gold Coast, and
always make sure to treat their produce with care. If I’m
eating seafood, I want to know that it’s top quality and has
been handled correctly.
“We used to import seafood just like everyone else because
it was cheaper, but when we revamped the shop a few years
ago and started our premium Australian range, we realised
that everyone chose locally caught fish over the imported
stuff anyway, despite it being more expensive.
“After that, we dropped all of our imported produce and
focused exclusively on fresh, local, wild-caught seafood,” he
said.
Gary has been on the Tropical Tuna Management Advisory
Committee and Resource Assessment Group for over 20
years, and has been driven by his love of the sea and its
bounties since he was young.
He emphasised that investing in fresh Australian seafood
not only ensures that you receive a higher quality product,
but it also supports local fishermen and families that use
sustainable fishing methods.
“The fisheries here are the most extensively managed in
the world. We don’t catch and take everything in our waters
– there are restrictions on every species, and every fishing
boat is decked out with cameras and logging systems. We
know exactly where fish are caught from, how many of them
were caught, and what season they were caught in.
“I just hope that pubs, hotels, and the greater Queensland
hospitality industry are aware of all the outstanding fresh
seafood on their doorstep.
“Reach out – engage with local products more and tell local
stories, because then the dining experience becomes so
much more valuable for the customer.
“It’s a wonderful thing when you’re in a restaurant ordering
off the menu, and you can see where all of the ingredients
are from and even get told the story as they serve it to you.
“The only people left in the Australian fishing industry are
genuine operators that are working hard to meet all of the
regulations. They simply love what they do,” he said.
/ 14
REVIEW

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BITE
SIZE
EVERYTHING
FOOD
MOOLOOLABA FISHERIES
100% ALBACORE TUNA
FISHED IN MOOLOOLABA AND CAUGHT IN ABUNDANCE.
Alongside the classic Mooloolaba Prawn, Mooloolaba Fisheries
specialise in local, line-caught Albacore Tuna. Panko crumbed,
partially cooked, and individually quick frozen using a special
cutting-edge preservation technology, their goujons and
schnitzels are ideal for any menu and easy to serve.
Made up of a passionate team of fish mongers, cutters,
and chefs who love everything seafood,
Mooloolaba Fisheries is a family-owned
business operating three fresh,
wild-caught Aussie
seafood markets along
the Sunshine Coast.
They are innovators in
the Australian fishing
industry, and simply
love what they do.
GET IN TOUCH WITH MOOLOOLABA FISHERIES:
W
0466 629 199 paul@debrettseafood.com.au
fisheriesonthespit.com.au
BRAZEN BROWNIES
SURF NUT
CATCH THE WAVE, TASTE THE ADVENTURE.
MALENY CUISINE
QUEENSLAND’S
ORIGINAL CHILLI JAM
BALANCING SPICY AND SWEET.
Packed with local red chillies, Maleny Cuisine’s Chilli Jam
is freshly made in commercial quantities in their HACCPcertified
Sunshine Coast facility every week. Offered in
bulk tubs up to 5kg, this versatile product is a firm favourite
in restaurants, cafés, and other venues across Queensland.
For nearly four decades, Maleny Cuisine’s popular Chilli
Jam has been used as an ingredient to elevate a range of
dishes or simply on its own as a sweet and spicy topping
or dipping sauce. With no added preservatives or artificial
flavours or colours, this vibrant and sticky jam also has the
added benefits of being gluten, dairy, and nut free as well
as vegan friendly.
This Chilli Jam is also available in 300g retail jars and is
part of Maleny Cuisine’s 45g Teenie range, which is perfect
for gift hampers and hotel welcome grazing boards.
Made with high-quality, natural ingredients, Brazen Brownies
create luxurious and fudgy chocolate brownies that satisfy every
sweet craving. While they come in a variety of sizes - including
60g, 85g, and 210g - their cheeky 30g brownie bite packs make
the perfect hotel welcome gift, and will surely leave guests
wanting more.
Recently, Brazen Brownies introduced Surf Nut to their collection
of grab-and-go bite packs. Crafted with the adventurous spirit
in mind, the Surf Nut brownie combines the crunch of premium
macadamia nuts with a whisper of sea salt, perfectly balanced
with rich velvety dark chocolate. It’s a dance of sweet and salty,
bold and smooth, just like the ocean tides.
It’s a must-have for any venue serving coffee, beer, or wine.
GET IN TOUCH WITH BRAZEN BROWNIES:
W
0412 662 233 george@brazenbrownies.com.au
brazenbrownies.com.au
GET IN TOUCH WITH MALENY CUISINE:
W
0478 117 883 marina@malenycuisine.com.au
malenycuisine.com.au
/ 16
REVIEW

ZEST ELEMENT
ZEST FOR LIFE
BORN FROM A PASSION FOR SUSTAINABILITY
AND REDUCING FOOD WASTE.
Supporting Aussie farmers and promoting mindful
consumption, Zest Element transforms surplus and imperfect
fruits into nutrient-rich dehydrated powders and slices that help
reduce labour costs, food storage, and food waste for venues.
Ideal for smoothies, seasoning, baking, garnishes, and beyond,
their products suit kitchen creations as well as front-of-house
displays, hotel mini-bars, and bar garnishes. Available in
versatile formats, they’re perfect for both retail and hospitality.
Supporting the food service and manufacturing industries
is at the heart of what Zest Element does. As the demand
for sustainable, high-quality ingredients in the Queensland
hospitality industry grows, they are a compelling choice that
aligns with the consumer values of provenance and ethical
consumption.
GET IN TOUCH WITH ZEST ELEMENT:
W
0448 331 094 zestelement.sales@gmail.com
zestelement.com.au
KENILWORTH DAIRIES
CREAMY & SWEET
PURE, DELICATE, AND INSPIRED BY QUEENSLAND.
Made from the highest-quality milk available in the
Sunshine Coast hinterland, Kenilworth Dairies delivers
bulk tubs of Natural and Honey yoghurt up to 10kg to
venues across Queensland.
Boasting a perfectly smooth texture, their Natural yoghurt
is free from preservatives and sugar, while their Honey
yoghurt is lightly sweetened with natural honey sourced
from local business HUM HONEY. Also available in 200g
to 900g tubs is Kenilworth Dairies’ Lemon & Passionfruit,
Mango, Mango & Macadamia, Mixed Berry, and
Passionfruit flavours.
GET IN TOUCH WITH KENILWORTH DAIRIES:
W
0428 762 853
kenilworthdairies.com.au
marketing@kenilworthdairies.com.au
HUM HONEY
LET THE FUSION BEGIN
START WITH PURE HONEY, ADD ORGANIC AUSTRALIAN
GINGER, AND LET THE FLAVOURS INTENSIFY.
HUM HONEY’s Cold Fusion Organic Australian Ginger began
as a special request by one of their valued stockists who wanted
something different. After much trial and error, they perfected the
recipe and have been supplying the award-winning honey for
more than nine years.
For this product, HUM HONEY partnered with the Joyce family
from Little Bunya Farm, who supplied them with the best
Australian Certified Organic produce. After being collected, the
ginger is carefully processed to infuse without heat into the
brand’s specially selected honey batches.
HUM HONEY can supply their entire Cold Fusion range in
foodservice quantities – from 85g mini jars perfect for hampers to
a standard retail pack of 250g right through to 1kg, 10kg, or 20kg
honey pails with an easy-to-use dispensing gate.
GET IN TOUCH WITH HUM HONEY:
W
0419 769 947
humhoney.com.au
orders@humhoney.com.au
REVIEW / 17

/ 18
REVIEW

FEATURE/ DAYDREAM ISLAND RESORT
BEYOND A
DAYDREAM
THE MORE WE UNDERSTAND AND APPRECIATE OUR ECOSYSTEMS,
THE MORE WE WILL BE INCLINED TO PROTECT THEM.
REVIEW / 19

NEEDLESS TO SAY, THE
RESPONSIBILITIES OF
HOTELS NESTLED IN
THE RAINFORESTS,
BUSHLANDS, COASTS, AND
DESERTS OF OUR STATE
GO FAR BEYOND JUST
PROVIDING A LUXURIOUS
PLACE TO STAY.
/ 20
REVIEW

FEATURE/ DAYDREAM ISLAND RESORT
This belief is deeply rooted in our tourism industry here in
Queensland, where we operate among 1,300 marine and
national parks in one of the most naturally diverse places in
the world.
Needless to say, the responsibilities of hotels nestled in the
rainforests, bushlands, coasts, and deserts of our state go far
beyond just providing a luxurious place to stay.
Long gone are the days of hotel managers having a sole
focus on the inner workings of their venue. In modern times,
we are seeing accommodation providers do everything
in their power to make the most of Queensland's natural
wonders, all while preserving the picturesque surrounds they
call home, and probably owe a lot of their patronage to.
At the QHA, we recognise this shifting hospitality focus
through our Awards for Excellence category – Best
Environmental & Energy Efficiency Practise.
A strong commitment to environmental care is the top
priority for hoteliers like the general manager of Daydream
Island Resort, Marcus Taylor, whose passion and excitement
for his venue's surroundings is just palpable.
Primely located on a secluded island near the Great Barrier
Reef, the team behind the Daydream Island Resort could
not be more enthusiastic about their role in nurturing the
environment they work in.
As the only destination in the Whitsundays to be awarded
with certification from Eco Tourism Australia, the venue
certainly leads by example when it comes to its sustainability
and educational initiatives.
Marcus said they consider themselves to be the guardians of
this very special place in the world.
“Nowadays, the average person is well aware of the
influence they have on the environment. If we could all make
better decisions and choose a destination that actually has
a positive effect on the ecosystem, why wouldn’t we? It’s
our responsibility to do all we can to look after the earth for
future generations.
“We are acutely aware of our environmental impact,
especially locally. We consider who our trade partners
are and if they have a similar philosophy to us, how we
handle our waste, where our rainwater runs through and if
it will wash debris into the ocean, and how we sustainably
transport our goods.
“The push to reconnect with nature and our industry’s
shifting focus on experience, rather than excess, is real.
Guests want to interact with wildlife – they want to see a
turtle swim past them – so we aim to help them tick off these
bucket list moments while encouraging them to appreciate
the ecosystem at the same time,” he said.
REVIEW / 21

Cherished for its solitude, but just a short ferry ride from the
mainland, Daydream Island Resort is the kind of destination
that is super accessible for a lot of us Queenslanders, yet
feels like a world away.
As you would expect from an island paradise, each of the
venue’s 240 rooms and suites are beautifully appointed and
offer incredible views overlooking lush, tropical gardens or
impossibly blue waters.
Following the unfortunate and devastating impact that
Cyclone Debbie had on the area in 2017, the resort
underwent a $100 million refurbishment, which saw all 41 of
its acres revitalised with comfortable, modern spaces that
complement the island’s picturesque surroundings.
Marcus said the venue has a long and rich history in the
Whitsundays, which is probably why it has emotional
connections to so many.
“Generations of international visitors and Australians have
celebrated milestones or just come to relax here. The island
first welcomed guests in 1933 before the original resort –
which is now staff accommodation – was built in the 1960s.
The second and current resort was developed in the 1980s.
“We have a wonderful island experience here. Intimate, easily
accessible, and suitable for everyone – guests have access
to everything that this beautiful region has to offer and can
be active, do nothing, or be satisfied with something in
between. Our destination offers a real opportunity for people
to unwind and escape from the hustle and bustle – no buses
or cars, just peace and quiet.
“While the island can be walked in just a few minutes, there’s
still so much to do, including all of the water-based activities
you can imagine. Guests can hire a yacht, skydive, cruise on
a 60ft luxury boat, jet ski, snorkel, take a helicopter ride, sail,
and even go on a see-through kayak tour. There are simply
so many choices,” he said.
As its name suggests, Daydream Island Resort is quite a
dreamy place, boasting three restaurants, three bars, and
/ 22
REVIEW

FEATURE/ DAYDREAM ISLAND RESORT
an additional dining experience overlooking
Lovers Cove, which is famous for its crazy
good snorkelling and technicolour sunsets.
But what sets the venue well and truly apart
is the Living Reef. Run by a dedicated team
of marine biologists, the man-made lagoon is
a replica of the surrounding coral ecosystem
that wraps 200 metres around the resort.
Teeming with over 100 species of local sea
creatures – from the smallest coral polyps to
the biggest reef sharks – Daydream Island
Resort clearly accommodates its diverse
array of marine life just as comfortably as it
does its guests.
A few of the Living Reef’s residents include
a giant shovelnose ray named Doug, a blue
spotted lagoon ray named Harrison, and Mod
– a goldspotted rockcod who spends most of
her time resting on the lagoon floor getting
pampered by bluestreak cleaner wrasse.
While it’s all a bit of fun, Marcus said
education and conservation are front of mind
at the Living Reef, where they aim to inspire
their guests to advocate for the protection of
Queensland’s underwater environments.
“The Living Reef also allows us to give people
of all abilities a guided snorkel experience
– which is something usually only reserved
for those who can endure a long boat ride.
There’s nothing like being amongst the coral
and having giant rays gently swim over your
legs and around you. Our Stingray Splash,
Ravenous Rays, and Reef Rangers activities
are something we are working to grow and
are very proud to offer.
REVIEW / 23

"OUR DESTINATION OFFERS A REAL OPPORTUNITY
FOR PEOPLE TO UNWIND AND ESCAPE FROM THE
HUSTLE AND BUSTLE – NO BUSES OR CARS,
JUST PEACE AND QUIET."
/ 24
REVIEW

FEATURE/ DAYDREAM ISLAND RESORT
AS ITS NAME SUGGESTS, DAYDREAM ISLAND RESORT IS QUITE A DREAMY
PLACE, BOASTING THREE RESTAURANTS, THREE BARS, AND AN ADDITIONAL
DINING EXPERIENCE OVERLOOKING LOVERS COVE, WHICH IS FAMOUS FOR
ITS CRAZY GOOD SNORKELLING AND TECHNICOLOUR SUNSETS.
“Even for experienced snorkellers, the Living Reef is a oneof-a-kind
experience due to the close interactions that are
guaranteed with the wildlife. For novices, we provide a slow
and easy introduction to the underwater world. Guests can
then graduate to the ocean if they wish, or alternatively
relax in the underground observatory. Here, they can have
a coffee or cocktail while observing thousands of sea
creatures interact with each other.
“Our Living Reef team are the local custodians of the area,
and are responsible for reporting, advising, and working
closely with environmental and government agencies. Our
coral propagation program is still underway in Lovers Cove,
and aims to restore the reef back to its former glory after
Cyclone Debbie caused some damage some years ago. It’s
a slow but steady process,” he said.
Since 2017, Daydream Island Resort has planted over 1,500
coral colonies at Lovers Cove, with more than 95% of the
restored coral fragments surviving.
In addition to their propagation program, the venue is also
an avid supporter of Master Reef Guides – ambassadors
to the Great Barrier Reef that share up-to-date scientific
information while communicating what people can do to
protect the World Heritage Area.
There are currently 146 Master Reef Guides. To become
one, an employee from a respective High Standard Tourism
Operator (in this case, Daydream Island Resort), must attend
and successfully complete an intensive training event.
A High Standard Tourism Operator is defined as a business
that meets best practice management standards and goes
above and beyond what is required by legislation as part of
their commitment to ecologically sustainable use.
Marcus also described various other bodies in the reef
protection, research, and stewardship sector that the resort
proudly collaborates with.
“We work with Boats 4 Corals. The project utilises the
facilities and resources of tourism operators to carry out
coral spawning collection and redistribution activities in the
area.
“Our Living Reef staff are also trained to carry out a number
of different surveys under the Eye on the Reef monitoring
and assessment program. This includes benthic surveys,
tourism monitoring, reef health and impact surveys, and the
collection and reporting of species data and sightings.
“We also have the Tourism Reef Protection Initiative which
utilises our photo point surveys, species counts, and
restoration activities to create a snapshot of the life within
Lover’s Cove and Daydream Island. The aim is that the staff
of the site – or in our case, island – become stewards for the
area and its conservation,” he said.
REVIEW / 25

FEATURE/ DAYDREAM ISLAND RESORT
“WE HAVE A WONDERFUL ISLAND
EXPERIENCE HERE. INTIMATE,
EASILY ACCESSIBLE, AND SUITABLE
FOR EVERYONE."
Of course, Daydream Island Resort’s care for its environment
also seeps into other aspects of its hospitality operations,
including its water and power consumption, waste processes,
and staff awareness training.
In addition to the continuous improvement of its staff facilities
and green initiatives, the resort is looking to better entertain
guests on rainy days by developing a new indoor zone on the
south side of the island, complete with golf simulators and
group activities like laser tag.
Marcus said the average traveller is very well versed on what
the competition is doing, so Queensland venues should go the
extra mile to innovate, inspire, and keep our state the diverse
and awe-inspiring holiday destination that it is.
“The amount of information at people’s fingertips means you
need to have your finger on the pulse to remain competitive
and held in a high regard. If you don’t look to introduce new
activities, sustainability initiatives, or food and beverage
offerings, you will be left behind.
“We review what we provide often. If it is not working, then we
will change it. The flexibility of being a standalone property
means we can modify things instantly, with no need to run it
past headquarters and seek approval. Our owners are very
supportive and give us the freedom to operate the resort with
passion and purpose.
“Value is a huge driver for business. People are seeing
increasing costs everywhere and will always be on the
lookout for good value. Great services and experiences that
educate and motivate our guests in a beautiful setting, all for a
reasonable price – that’s what we aim to provide,” he said.
Daydream Island Resort and its remarkable conservation
efforts truly highlight that Queensland’s primely
positioned venues have the capacity to be more than just
accommodation options. By taking steps to protect the
livelihood of our precious ecosystems, the hospitality industry
can truly inspire others to do the same.
/ 26
REVIEW

ATTORNEY-GENERAL/ THE HONORABLE DEB FRECKLINGTON MP
STAYING STRONG
MARCH WAS A BIG MONTH FOR QUEENSLAND – ESPECIALLY IN THE SOUTH EAST,
WHERE MANY FACED A NERVOUS WAIT AS CYCLONE ALFRED HEADED FOR THE COAST..
We only have to look at what our fellow
Queenslanders face each season up north to
see the impacts that high winds and torrential
rain can have on communities and local
businesses, including hotels.
From dealing with insurance to waiting for
the power to come back on and managing
the financial loss that can come with closures
– my thoughts are with members who have
been impacted by recent events.
Whether you’re in the south east or up north, I
would encourage you, if you haven’t already, to
see what support you may be able to access
through the government to help your recovery.
In addition to the financial grants and loans
delivered in conjunction with the Federal
Government, there’s also financial counselling
and mental health support for small
businesses.
Of course, we are urging all Queenslanders to
spend locally and get tills turning over again.
For more information on the support available,
visit qld.gov.au or call 13 QGOV (13 74 68).
As a business owner or operator, there is so
much you need to be prepared for in addition
to everyday challenges. To this point, I know
there are a number of matters the QHA is
advocating on behalf of members about with
the Crisafulli Government.
I recently met with your president – Richard
Deery, chief executive officer – Bernie Hogan,
senior vice-president – Matthew Coorey, and
deputy chief executive officer – Damian Steele,
to discuss these industry pressure points
and some of the suggested solutions. I look
forward to continuing to engage with the QHA
on these matters to assist our hotel industry
to thrive.
I also plan to hold a roundtable in the coming
months to allow me to hear more directly from
the industry. I will be sharing details about
this soon. This is just one example of how the
Crisafulli Government is committed to working
together with business to reduce red tape and
deliver a strong economy for Queensland.
FOR MORE INFORMATION ON THE SUPPORT AVAILABLE,
VISIT QLD.GOV.AU OR CALL 13 QGOV (13 74 68).
/ 28
REVIEW

OLGR/ VICTORIA THOMSON
KEEPING OUR NIGHTLIFE PRECINCTS SAFE
IN 2024, THE OLGR IMPLEMENTED THE TARGETED VENUE VIOLENCE PROGRAM (TVVP), DESIGNED
TO IDENTIFY PARTICULAR VENUES WITH A HEIGHTENED RISK OF VIOLENCE AND FACILITATE
COLLABORATION BETWEEN THE LICENSEE AND THE REGULATOR TO REDUCE THOSE RISKS. .
Recently, the OLGR successfully engaged with a Gold Coast
venue, which was identified through TVVP criteria to be at
heightened risk. Early OLGR intervention saw the licensee
introduce initiatives to reduce the likelihood of further incidents
occurring at their venue, including:
• increasing the total number of security guards and having
Responsible Service of Alcohol marshals on site
• having more security guards on site at the end of the night
to assist with clearing the venue’s immediate vicinity
• issuing and enforcing patron bans where violent incidents
arose
• having security guards and venue hosts regularly monitor
queues to identify intoxicated and disorderly patrons
• increasing lighting at the front of the venue
• implementing new policies for evictions, including that
two security guards are present, and opposing patrons are
removed from different exits to avoid altercations on the
street
• employing a security manager to address concerns with
security companies at weekly meetings and facilitate
regular training
In addition, OLGR conducted a Venue Control Meeting with
the licensee, providing recommendations to improve several
controls and requirements that were not being met to a
satisfactory standard to prevent venue violence.
The licensee took action to improve safety and amenity at the
venue by:
• developing a house policy regarding security on the
premises that included procedures for the removal of
disorderly or intoxicated patrons
• displaying conditions of entry and other pertinent
information relating to venue safety at each entrance
• implementing venue safe practice messaging within the
premises to advise patrons of safety and security measures
that are in place at the venue, and ensuring staff were
adequately trained in these measures
With the structured support of the OLGR, and the development
and implementation of these active controls by the licensee,
reported incidents of venue violence dropped by an
extraordinary 60% in the first six months, and have resulted in
an even bigger 83% drop since the venue’s initial inclusion in the
program.
The venue’s commitment to work with the OLGR and their
recognition of the community and commercial benefits of a safe
venue and improved amenity are to be applauded.
Safe Night Precinct review update
In further news, the inaugural Safe Night Precinct (SNP) review
is well underway.
The Griffith University research team is gathering data from key
government agencies and has already had productive interviews
with key industry stakeholders, including the QHA, SNP boards,
and a broad range of patrons.
The review will consider whether the prescribed area of each
SNP continues to meet the objectives of the SNP framework to:
• minimise harm and the potential for harm from the abuse
and misuse of alcohol and drugs and associated violence
• minimise alcohol and drug-related disturbances or public
disorder
It will also recommend whether consideration of an SNP
declaration should be revoked.
To date the Griffith University team has conducted over 2,330
patron surveys throughout Queensland SNPs, which gives some
understanding of the breadth of data being considered.
The Griffith University team will compile a comprehensive report
on the review findings and provide this to the government in late
2025.
I look forward to providing updates to you as they become
available and, more importantly, the recommendations and the
outcomes of the review following government consideration.
REVIEW / 29

SUPERANNUATION
DESIGNED TO SUIT EVERY
KIND OF MEMBER
THE SOONER AUSTRALIANS START ENGAGING WITH THEIR SUPER,
THE BETTER THEIR RETIREMENT OUTCOMES COULD BE.
As one of Australia’s largest super funds, Hostplus’ role is to
help improve members’ financial wellbeing for retirement. It’s a
role the super fund takes seriously. That’s why Hostplus offers a
range of superannuation products and services designed to suit
its members’ needs.
The improved Hostplus mobile app
For young staff that are just starting out in the workforce,
retirement will understandably feel a long way off. But the earlier
they start to pay attention to their super, the better their balance
could be in the future. Simple check-ins could make a real
difference to their retirement savings.
Hostplus updated its app to help members access account
information simply and easily. With the Hostplus app, members
can view their balance, insurance, and investment options,
check their investment returns, and review recent transactions
with a few easy taps.
Members can also receive notifications each time a new
contribution hits their account. This is a great way to help them
engage with and track their super in real time.
The Hostplus app is also now available to pension members.
Download the app today on the App Store or Google Play, or
find out more at hostplus.com.au/app.
Super training made simple through our Employer
Education Hub
Hostplus’ Employer Education Hub is an online resource of
toolkits that participating employers can use. Each toolkit
includes resources such as posters, videos, and digital images
that reinforce simple, action-oriented messages about super.
It’s available to be distributed to employees who are Hostplus
members.
The super toolkits are designed to help members better
understand certain aspects of their super. New topics are added
to the hub regularly.
Access the Employer Education Hub online, or, if you’re a
Hostplus employer partner, you can also find a link to the toolkits
in our latest newsletter.
These are just some of the tools Hostplus offers to help
members get the most out of their super, no matter their age or
situation. For more, visit hostplus.com.au.
Disclaimers: This information is general advice only and does not take
into account your personal objectives, financial situation, or needs.
You should consider if this information is appropriate for you in light
of your circumstances before acting on it. Please read the relevant
Hostplus Product Disclosure Statement (PDS), available at hostplus.
com.au before making a decision about Hostplus. For a description
of the target market, please read the Target Market Determination
(TMD), available at hostplus.com.au. Past performance is not a reliable
indicator of future performance and should never be the sole factor
considered when selecting a superannuation fund. Issued by Host-
Plus Pty Limited ABN 79 008 634 704, AFSL 244392 as trustee for
the Hostplus Superannuation Fund (the Fund) ABN 68 657 495 890,
MySuper No 68 657 495 890 198.
Apple and the Apple logo are trademarks of Apple Inc., registered
in the U.S. and other countries. App Store is a service mark of Apple
Inc. registered in the U.S. and other countries. Google Play and the
Google Play logo are trademarks of Google LLC.
/ 30
REVIEW

LEGAL MATTERS/ CURT SCHATZ
HIGH STAKES AND HIGHER FINES
IN QUEENSLAND, LICENCED VENUES PLAY A CRUCIAL ROLE IN THE RESPONSIBLE
SERVICE OF ALCOHOL (RSA) AND THE RESPONSIBLE SERVICE OF GAMBLING (RSG).
These obligations are designed to promote public safety and
harm minimisation and a failure to adhere to them can result in
significant financial and operational penalties or even the loss of
a licenced venue’s liquor or gaming licence.
Responsible service of alcohol
A licenced venue that serves alcohol must comply with the
Liquor Act 1992 and Liquor Regulation 2002. As part of this,
licenced venues must (and this list is not exhaustive):
• provide water for free or at a reasonable cost to patrons
• display all appropriate signage
• ensure that minors are not served alcohol, and that all
identification checking is enforced and compliant
• not provide any intoxicated or disorderly patrons with
alcohol or allow them to consume alcohol such as by
refusing service and, if necessary, requesting they leave
the premises
• maintain a safe environment and not engage in
irresponsible service practices or service such as
encouraging rapid or excessive consumption of liquor
• ensure the licensee (if an individual) or an approved
manager holds a current responsible management of
licenced venues qualification
• ensure all staff involved in the service or supply of alcohol
hold a statement of attainment from the nationally
accredited ‘Provide Responsible Service of Alcohol’ course
– it is particularly important that a licensee checks that any
statements of attainment are:
o from an accredited course
o not an interstate qualification (unless nationally
accredited)
o valid
o not dated before 2002
o specifically, not a ‘statement of attendance’
• comply with all licence conditions such as trading hours,
alcohol promotion, and serving methods for drinks (for
example, no regular glass)
Responsible service of gambling
A licenced venue that provides gaming must comply with the
Gaming Machine Act 1991 and the Gaming Machine Regulation
2002. As part of this, licenced venues must ensure (and this list
is not exhaustive):
• all staff who carry out gaming duties or gaming tasks hold
a statement of attainment from the nationally accredited
‘Provide Responsible Gambling Services’ course – it is
particularly important that a licensee checks whether its
staff are relying on an OLGR-issued RSG certification as
these have an expiry date
• responsible gambling signage is displayed
• minors do not participate in any gaming activities and
enforce identification checking that is compliant
• compliance with gambling advertising requirements
including not having gambling dominating external
signage, marketing, or promotional activities
• reasonable steps are taken to identify and support
individuals who are experiencing or are at risk of
experiencing harm from gambling, including providing
self-exclusion options and referring individuals to
gambling help services and utilising self-exclusion orders
(circumstance dependent)
Penalties
A failure by a licenced venue to meet RSA and RSG obligations
can result in:
• substantial fines and penalties being imposed on the
licensee, approved manager, staff members and/or the
patron
• an increase on annual licence fees as a result of
compliance history issues, infringement notices, and
prosecutions
• mandatory or discretionary suspension or cancellation of a
liquor licence or gaming licence depending on the nature
of the offences.
Recommendations
It is strongly recommended that licenced venues maintain a
culture of compliance using regular RSA and RSG training
for staff, implementing clear policies for managing patrons,
maintaining up-to-date signage and promotional material,
encouraging patrons to drink and gamble responsibly, and
engaging with local support services for individuals in need.
If your hotel is reviewing its policies or procedures to ensure
compliance with responsible service obligations, or planning
to update them, we recommend you engage experienced
professionals for trusted advice that is appropriate and tailored
to your circumstances, your organisation, and your needs.
REVIEW / 31

DREAM
COME TRUE
LINKING EXTRAORDINARY INDIVIDUALS TO
FORWARD-LOOKING EMPLOYERS ACROSS
AUSTRALIA, LEADING CAREER DEVELOPMENT
BUSINESSES LIKE ALLIANCE ABROAD FOSTER
RELATIONSHIPS THAT TRULY ENRICH LIVES.
To learn more about what is exactly involved in these
cultural exchange experiences, we sat down with one of the
chefs that has benefitted from Alliance Abroad’s seamless
international program, Wai Yan Kyaw. Today, he is continuing
to carve out a successful path for himself in Australia’s
hospitality industry.
Q First of all, tell us about yourself! How did you become
passionate about hospitality and the culinary arts?
A I come from a Chinese-Myanmar family and was raised
in Yangon, Myanmar. After finishing high school, I
attended a hospitality school, where I discovered my
passion for becoming a chef.
I have been on my culinary journey since the age of
17, and now, at 37, I have gained experience working in
various hospitality groups across the Middle East and
the Maldives as part of food production teams.
Q What encouraged you to pursue your career in
Australia?
A While working in the Maldives, one of my colleagues
moved to Australia and settled down with their family.
That inspired me to pursue my career in Australia as
well, where I could build a better future and enjoy a
high-quality life with my own family.
Q How did you get in contact with Alliance Abroad? What
was attractive about their programs and services?
A When I decided to work in Australia, I initially reached
out to a few agencies, but things didn’t work out. Then,
I came across Alliance Abroad through my LinkedIn
connections and decided to apply.
Alliance Abroad’s team was highly responsive,
communicating efficiently through WhatsApp and
email. They also have strong connections with reputable
employers looking for skilled professionals, which gave
me great opportunities.
Q
A
Q
A
Q
A
What was the overall process like and what was
involved?
I first contacted Alliance Abroad at the end of August in
2024. They reviewed my profile and experience through
an initial conversation. Soon after, they connected me
with Morris Group for an interview, and within a week, I
received a job offer.
The entire process took just three months, and by early
December 2024, I had arrived in Australia and started
my new job.
I understand this might have been a daunting
experience. How did Alliance Abroad make this
transition an easy and comfortable one for you?
I have over 10 years of experience in the culinary
industry, but I never attended culinary school or earned
a formal degree. Gathering documentation to prove my
work history was quite challenging.
However, Alliance Abroad’s professional team guided
me every step of the way and advised me on the
immigration process. Thanks to their support, I secured
a great job and the right visa.
Did you run into any difficulties along the way? If so,
how were these resolved?
One of the biggest challenges was gathering
employment records and tax documents.
/ 32
REVIEW

INSIGHTS/ ALLIANCE ABROAD
Q
A
Q
A
Q
A
Q
A
Some of my previous employers had changed
businesses, making it difficult to get in touch with
them.
Alliance Abroad helped me find alternative solutions,
such as obtaining endorsements from former
colleagues, which allowed me to successfully
complete my application.
Can you talk us through some of the valuable
experiences you’ve had so far in the Australian
hospitality industry?
Starting my career in Australia was exciting, but also
a bit overwhelming since everything was new to me.
Fortunately, with the support of my new employer,
team members, and Alliance Abroad, I had a smooth
transition.
I have now connected with other chefs and
hospitality professionals, expanded my network, and
adjusted to my new lifestyle.
Where are you working now? What do you love
about the job?
I’m currently part of the culinary team at Ardo Hotel
in Townsville. I really enjoy the diverse and inclusive
work culture here. It’s great to be in an environment
where different perspectives and backgrounds are
valued.
What advice would you give to those wanting to take
the same leap that you have? What about venues
that are considering hiring talented people from
overseas like yourself?
For chefs thinking about moving to Australia, I highly
recommend it! It’s a great opportunity to experience a
new culinary culture and grow professionally.
For employers, hiring international talent brings
fresh ideas and diverse influences to the workplace,
helping your business stand out in the market.
What are your plans and aspirations from here?
Right now, I’m focused on being a strong team player
in my workplace and incorporating my knowledge of
Asian cuisine into my work here in Australia.
Moving to Australia with Alliance Abroad’s support
has been one of the best decisions of my career. I
have big dreams for my future in the culinary industry
here, and I’m excited for what lies ahead!
For venues looking to diversify their workforce
and benefit from a highly motivated talent pool,
please reach out to Bianca Haviland at Alliance
Abroad at bhaviland@allianceabroad.com.au.
Y O U R
I N T E R N A T I O N A L
C U L I N A R Y T A L E N T
P A R T N E R
Skilled Commis
Chefs Ready to Hire
Need talented chefs for your restaurant?
We have Commis Chefs, as well as CDPs
and Sous Chefs ready to join your team!
Backed by Alliance Abroad’s expertise
& global network.
Contact Bianca today to discuss your
talent needs!
BHAVILAND@ALLIANCEABROAD.COM.AU

JUNIOR EMPLOYEES
AND LIQUOR SERVICE
WORKING WITH ALCOHOL IN THE HOSPITALITY INDUSTRY.
The service of alcohol has long been a fixture of the Australian
hospitality industry.
Whether it be meeting friends for an after-work beer, celebrating
the weekend with cocktails, or ordering a glass of wine with a
meal, pubs and hotels have provided patrons with their drop of
choice any day of the week.
The hospitality industry also characteristically features young
employees, and the combination of liquor service and junior
employees requires careful consideration.
Clause 13.5 of the Hospitality Industry (General) Award 2020
(‘HIGA’) requires that junior employees who are liquor service
employees must be paid at the adult rate of pay for their
classification. In order to correctly identify junior employees
who are entitled to the adult rate of pay, employers first need to
understand what constitutes liquor service under the HIGA.
In years gone by, the definition of liquor service within the HIGA
had proven to be somewhat ambiguous to apply in practice and
had created some confusion among employers.
While the HIGA does not provide an exhaustive list of examples
of liquor service, the Fair Work Ombudsman (FWO) has provided
more clarity on the issue.
Reviewing the existing HIGA definition alongside guidance from
the FWO can help provide employers with a more thorough
understanding of how to correctly identify liquor service by junior
employees.
What is a junior employee and a liquor service employee?
The HIGA contains definitions of a junior employee and a liquor
service employee at Clause 2.
“A junior employee means an employee who is less than 21
years of age and who is not undertaking a nationally recognised
traineeship or apprenticeship.”
Junior employees of any age are able, subject to the relevant
liquor licensing and child employment laws, to be employed in
the service of liquor.
Where juniors are employed as liquor service employees, they
must be paid the adult rate of pay for their classification.
“A liquor service employee means a person employed to sell
or dispense liquor in bars, bottle departments, or shops, and
includes a cellar employee.”
The definition of a liquor service employee specifies selling or
dispensing liquor as liquor service. The QHA’s position is that
‘selling and dispensing’ includes serving and supplying liquor to
patrons. This can be done in the bar, bottle shop, drive-through
bottle shop, or other places where liquor is sold.
Identifying liquor service
The FWO provides information online that addresses the practical
application of this definition in more detail. The FWO considers a
liquor service employee to be an employee who:
• sells alcohol to customers in a casino
• serves alcohol to a seated customer in a restaurant
• pours alcoholic drinks for service
• takes an order for alcohol from a customer
• delivers alcohol (poured by bar staff) to a customer
• hands an alcoholic beverage to a customer at the register
Any employee performing these duties must receive the adult
rate of pay.
In particular, employers may need to consider the duties their
wait staff and front-of-house staff undertake. Taking orders for
drinks, delivering drinks to customers, and handing a drink
to a customer fall within the definition of liquor service. Any
employees performing these duties are entitled to the adult rate
of pay.
/ 34
REVIEW

EMPLOYMENT RELATIONS/ SARAH SWAN
The concept of ‘selling’ alcohol to a customer could also require
further consideration. Where an employee is responsible for
operating a point of sale (POS) terminal where alcohol can
be purchased, they are responsible for processing the sale of
alcoholic beverages. Even if they do not serve, pour, or supply
alcohol to the customer themselves, they are still selling alcohol.
For example, a junior employee who is not involved with food and
beverage service operates the POS terminal for a dining area and
is responsible for processing all transactions for the dining area.
If alcohol was ordered by a table of guests, the employee would
be selling alcohol because they have facilitated the sale as part of
the bill. This employee would be entitled to the adult rate of pay.
What if the employee does not always serve alcohol?
The QHA’s position is that any junior employee who could be
expected to undertake liquor service activities in the course of
their shift is also considered a liquor service employee.
For example, a junior waiter who generally delivers food from
the kitchen to customers in the dining area may occasionally be
asked to deliver drinks from the bar as well. Even if this waiter
does not always deliver drinks, they are still a liquor service
employee because this is something they may be expected to do
as part of their general waiting duties.
This employee would be entitled to the adult rate of pay for every
shift, regardless of if they delivered any drinks during a particular
shift or not.
What is not liquor service?
The QHA has previously taken the position that an employee who
only ‘handles’ alcohol is not a liquor service employee.
Some examples of activities that do not constitute liquor
service include:
• clearing tables
• emptying or washing cocktail glasses, wine glasses, or other
glasses that have been used to serve alcoholic beverages
• cleaning the bar area
• restocking fridges in the bar area or mini-bars in hotel
accommodation
• storing, carrying, or transporting an alcohol delivery
from a supplier
• conducting an inventory check of alcohol in storage
• placing an alcohol order with a supplier on behalf of
the business
As a guide, if the duties the employee carries out could fit
with the definition of liquor service provided in Clause 2 of the
HIGA, or are similar to the examples provided by the FWO, the
employee is likely a liquor service employee.
For further assistance, members may also call the QHA’s
employment relations department.
Determining the correct rate of pay
In order to determine the correct rate of pay, employers must first
correctly classify the employee’s position according to Schedule
A of the HIGA.
Members are encouraged to contact the employment relations
department if they require assistance in accurately classifying
their employees and determining the correct rate of pay.
Need help?
For further information and assistance, the QHA’s
employment relations department can be contacted for a
confidential discussion by calling (07) 3221 6999 or emailing
er@qha.org.au.
REVIEW / 35

DESTINATION 2045:
QUEENSLAND’S TOURISM FUTURE
QUEENSLAND IS DEVELOPING A 20-YEAR TOURISM
PLAN TO BOOST QUEENSLAND’S VISITOR ECONOMY.
The QHA has had input and been involved with members in
various workshops around the state to ensure the plan reflects
the voices of our vibrant industry and leverages tourism growth
opportunities over the next two decades.
The key focus areas for the plan include investment attraction,
tourism experience development, ecotourism, our 2032 legacy,
access and connectivity, and event delivery.
It is important that tourism in Queensland is appropriately funded
and enhances our global appeal, unlocks our untapped lifestyle
and culture, and maximises the legacy opportunities of hosting
the Brisbane 2032 Olympic and Paralympic Games.
It was pleasing to hear supportive messages from the Premier
and Tourism Minister, The Honourable David Crisafulli MP,
Premier and Minister for Veterans, who said tourism is one of
Queensland’s most important sectors.
“We are home to the world’s largest coral reef, the vast outback,
and the golden beaches of our eastern shore. Of our 64,000
tourism-related businesses in Queensland, more than half are
based in our region.
“I am committed to restoring Queensland’s reputation and
supercharging tourism in our state. Developing new tourism
products, promoting all that we have to offer, and focusing on the
future are keys to the continued growth and success of the sector.
“A strong tourism sector means a strong Queensland,” he said.
The Honourable Andrew Powell MP, Minister for the Environment
and Tourism and Minister for Science and Innovation, also
said tourism is the crown jewel of Queensland, celebrating the
diversity of our landscapes, the richness of our culture, and the
warmth of our communities.
“With the world’s attention turning towards us in anticipation
of the games and the delivery of iconic and significant events,
we have a unique chance to solidify our status as a global
destination of choice.
“The future of Queensland tourism promises a globally
recognised, sustainable industry that celebrates our natural
beauty and cultural heritage, fosters economic growth, and
delivers lasting benefits for local communities,” he said.
The QHA appreciates this consultative approach to develop
a visionary 20-year tourism plan for Queensland, which has
included a range of opportunities to gather insights on critical
themes, encourage feedback through surveys and submissions,
and bring the discussion to life at the consultation sessions.
QHA representatives and members have attended sessions in
Mt Isa, Cairns, Townsville, Gladstone, Brisbane, and the Gold
Coast. The work that the industry has done to date will also be
incorporated in the development of the plan.
The QHA was pleased to provide a submission outlining global
best practices to incentivise growth and investment in the tourism
accommodation sector, which could be adapted to support the
growth of Queensland’s industry.
As one of Australia’s premier tourist destinations, Queensland
has immense potential to attract further investment in
accommodation infrastructure. From our research and
discussions with members, the following are some of the more
effective strategies used internationally and across Australia to
incentivise investment in tourism accommodation.
The QHA has advocated for:
Tax incentives and concessions
Including reduced corporate tax rates, accelerated depreciation,
tax deferments, and the introduction of targeted tax deferral
incentives – such as reduced payroll tax or land tax exemptions –
for new tourism accommodation projects in priority areas.
Streamlined planning and approval processes
Queensland needs to develop a reputation for actively seeking
investment and streamlining planning processes. Ideally, we
need a dedicated tourism investment facilitation unit within the
/ 36
REVIEW

INDUSTRY ENGAGEMENT/ DAMIAN STEELE
CALENDAR
MAY
2025.
RMLV
government to streamline approvals and provide end-to-end
support for investors.
Public-private partnerships
These have been successfully used to develop tourism
infrastructure in many countries. To unlock various areas of
Queensland, it is often the accessibility infrastructure that is
holding back further investment.
This could take many forms, but may include major civil works
to provide all-year road access through piers or water access or
safe pedestrian walkways.
Reinvestment incentives
Direct financial support, such as introducing a grant program
to support the refurbishment of tourism accommodation,
particularly in regional and emerging destinations, can be a
powerful tool to attract investment.
Destination marketing and support
Queensland has a well-established brand and promotion
infrastructure. However, to achieve our goals for the next 20
years in Queensland tourism, there needs to be unwavering
support for the industry with regards to funding tourism
promotion.
The QHA has advocated for tourism to be recognised as one of
the drivers of the Queensland economy, in addition to enhanced
destination marketing efforts and consistent targeted global
investment roadshows to promote Queensland as a prime
location for tourism accommodation development.
The Destination: 2045 Queensland’s Tourism Future plan
presents Queensland with a unique opportunity to leverage
the 2032 Olympic and Paralympic Games to attract investment
in tourism accommodation that can set up the industry for
decades of success.
It is the opportunity to establish a development system that
encourages innovation and reinvestment that the QHA would
recommend to the Queensland Government.
RMLV
CLO/GNT
CLO
BOOK TRAINING NOW
REVIEW / 37

TRAINING/ THERESE KELLY
MASTERING CONFLICT
RESOLUTION IN HOSPITALITY
ESSENTIAL TRAINING FOR SUPERVISORS AND NEW STAFF
In our world of hospitality, as we know,
guest satisfaction is paramount. To be able
to navigate conflicts effectively can be the
difference between a flowing service and a
disruptive one.
While new staff are often trained in the
technical aspects of their roles, it’s equally
important to ensure they have the skills
to manage conflicts that may arise with
customers, teammates, or even vendors.
Supervisors and managers play a crucial
role in this training and can set the tone
for a happy, friendly work environment that
fosters communication and resolution.
Understanding the nature of conflict
Conflicts arise for a variety of reasons
in hospitality settings. These include
misunderstandings about service
expectations, differences in personality, or
external stressors affecting a customer’s
mood.
Managers should train their staff to
recognise that conflict is a natural part
of human interaction, especially in highpressure
environments like restaurants,
hotels, or event venues.
Encouraging a positive outlook on conflict
helps remove the stigma and allows
employees to approach situations with a
constructive mindset.
Essential skills for conflict resolution
To empower staff in handling conflicts
effectively, several key skills are required:
Active listening
Teaching staff the importance of listening
without interruption. Active listening
involves paying full attention to the
customer, acknowledging their feelings,
and responding thoughtfully. This helps
de-escalate the situation, as customers
often feel valued when they are heard.
Empathy
Encouraging new staff to put themselves
in the customers’ shoes can lead to more
compassionate interactions. Empathy
involves understanding and validating the
feelings of others, which can dramatically
reduce hostility and promote resolution.
Effective communication
Staff should be trained in how to articulate
their thoughts clearly and calmly. Using
‘I’ statements instead of ‘you’ can prevent
defensiveness. For example, saying,
“I understand you are frustrated with
your order,” rather than “You’re being
unreasonable,” shifts the focus from
blame to resolution.
Problem-solving
Managers should encourage their
team to think critically and creatively
about resolving conflicts. Training
should include brainstorming sessions,
role-playing scenarios, and providing
employees with tools to find common
ground with customers.
Dealing with aggressive customers
Aggressive customers can bring unique
challenges, and training staff to handle
these situations effectively is critical for
maintaining a positive environment. Here
are some strategies that should be taught:
Stay calm
Remind staff to maintain their composure
in the face of aggression. Breathing
techniques or a brief pause can help
control one’s emotional response.
Use a positive tone
The tone of voice is often more impactful
than the words themselves. Supervisors
should coach staff on speaking in a calm,
steady tone, which can help defuse anger
and encourage dialogue.
Maintain open body language
Body language can communicate just as
much as spoken words. Staff should be
trained to keep their posture open and
approachable, avoiding crossed arms or
defensive stances. Eye contact and nods
of acknowledgement reinforce a message
of engagement and understanding.
Implement the ‘20-second rule’
When confronted with aggression, staff
should be taught to give the customer
roughly 20 seconds to express their
frustrations before interjecting.
Allowing space can manage the
intensity of the moment and provide an
opportunity to gather thoughts for an
appropriate response.
Role of supervisors in training
Supervisors and managers can model
conflict resolution behaviours for
their staff. By demonstrating effective
communication and conflict management
in their interactions, they provide a live
instructional experience for new staff.
Incorporating shadowing opportunities
where new staff can observe seasoned
employees handle difficult situations can
be immensely beneficial.
In the fast-paced environment of
hospitality, training your staff in conflict
resolution not only enhances employee
confidence, but also significantly boosts
customer satisfaction. By providing
essential skills such as active listening,
empathy, effective communication, and
critical problem-solving, supervisors can
prepare their teams to face challenges
head-on.
In addition, equipping new staff with
strategies for managing aggressive
customer interactions ensures that every
conflict is seen as an opportunity for
improved service. Ultimately, a well-trained
staff can transform potential disruptions
into positive experiences, enhancing the
overall guest encounter.
If you would like information on what QHA
training can provide for your team, please
do not hesitate to contact us at 3221 6999
or email training@qha.org.au.
/ 38
REVIEW

When you play
together it always
feels like a win!
Gamble Responsibly. Think! About your choices. Help is close at hand.
Call Gambler’s Help, ACT Gambling Counselling and Support Service or
GambleAware 1800 858 858 gambleaware.nsw.gov.au or
www.gamblinghelponline.org.au
REVIEW / 39

WEST COAST
STYLE
HOPE BREWERY
2022 MASSIMO
MONTEPULCIANO
PRIMITIVO
LANGMEIL BAROSSA
GREEN APPLE
KIRIN HYOKETSU
XXXX GINGER
CASTLEMAINE BREWERY
For lovers of sour and bitter
West Coast IPAs, this is for
you. It’s like a tart glass of
grapefruit juice with added
bitterness. Enjoyable.
Another delicious juicy red
bursting with flavour from
Langmeil. A medium to fullbodied
wine, it celebrates
fresh and bright blue and red
fruits. The slightly savoury,
spicy finish only adds to the
complexity of this wine along
with the fine suede-like
tannins. Once again, a wow
moment from Langmeil.
Sensational. This exciting
new flavour in Kirin
Hyoketsu’s vodka soda
range is addictive, juicy,
and super sweet, but not
overwhelmingly so. Awash
with natural green apple
juice, I kept going back for
more to revitalise myself at
an event I attended recently.
This one bridges the gap
between those ginger beers
that are spicy and those
that are sweet. It has a foot
in both camps. As you sip,
this well-carbonated beer
delivers a spicy hit of ginger
followed by some sugary
sweetness. It is akin to an
extra zingy ginger ale, with
added ginger.
/ 40
REVIEW

TOP DROP
PALOMA SOUR
FELONS BREWING CO
TRILOGY IPA
MOFFAT BEACH BREWING CO
DIONYSUS OAT
CREAM DIPA
HELIOS BREWERY
BIGHEAD
NO CARB
LAGER
BURLEIGH BREWING CO.
Everything about this
refreshing summer sour
is just so moreish and
aesthetically pleasing, but
we expect nothing less
from Felons. Infused with
grapefruit, tequila, and a
dash of salt, this drop is
sunkissed pink with a ripe
citrus aroma. Tangy and
bitter in the very best way,
it’s a super innovative, fun,
and delicious remix of a
classic cocktail.
This is a hefty pine-forward
West Coast IPA with
supporting flavours of
orange, grapefruit, and a hint
of pineapple. It packs plenty
of punch and is hands down
in the country’s top five West
Coast style IPAs.
A super soft, pillowy
mouthfeel delivers flavours
of tangerine, lime, mango,
passionfruit, and gooseberry.
Every sip just makes you
go ‘wow’. It is absolute class
in a glass. Time and time
again I have expressed my
love for Helios brews, and
this just further cements my
devotion.
This beer picked up a Gold
at the 2025 World Beer
Championships. It’s a light,
crisp, refreshing lager and
perfect for those watching
their waistline given it has
zero carbs and just 88
calories per 330ml bottle.
If you like your lagers, this
is most certainly worthy
of a try. Best of all, it has
no preservatives, which is
always a plus as far as we’re
concerned.
REVIEW /41

OUTSIDE
THE LINES
KNOWN FOR PUSHING THE BOUNDARIES NOT ONLY WITH THEIR CREATIVE BEER STYLES, BUT
ALSO WITH THEIR OUTSPOKEN BRANDING STEEPED IN SICK AESTHETICS, BLACKFLAG BREWING
IS A FORCE TO BE RECKONED WITH IN QUEENSLAND’S CRAFT BEER INDUSTRY.
Made up of an eclectic mix of individuals with backgrounds in
engineering, street art, events, design, and venue management,
the crew over at Blackflag were united in 2019 by a love of
good beer, music, and punk culture.
Refreshingly authentic and unconventional, the brewery
reflects every aspect of these passions through a wild
kaleidoscope of flavours, events, and experiences… which
is probably why the brand leaves such a charming and
memorable impression.
CEO at Blackflag, Steve Barber, said their journey has been a
little bit different from most breweries.
“When we started, we really wanted to focus on building a
strong brand first and foremost, rather than the more traditional
path of creating a product and then trying to wrap a brand
around it.
"This meant our first beers were contract brewed. Basically, we
rented another brewery’s kit to brew and package our range.
"This allowed us to invest more time and money into creating
the Blackflag brand experience, with every aspect aimed to
put street art, good times, and a punk ethos front and centre. It
was also how we showed up at events that allowed us to stand
out – we even set up a half-pipe and skate demo at one of
Queensland’s biggest beer festivals!
“This approach earned us a legion of loyal fans and customers,
and also saw the business grow rapidly from our OG venue in
Mooloolaba.
"After just a couple of years, we were in a strong position to
custom-build our own production brewery and taproom in
Coolum,” he said.
Street art and illustration have always been the driving force
behind Blackflag. Led by co-founder and renowned local
artist, Ross Holloway, alongside the insanely talented Tammen
Willmott, art infuses everything the brewery does.
From skeletons in the surf to mermaids, tides, pirates, and a
snake sinking its fangs into an IPA, their illustrations give life to
the can designs, tap decals, apparel, posters, and epic mural
artwork littered across the brand’s two venues.
/ 42
REVIEW

A CRAFTY BUNCH/ BLACKFLAG BREWING
Steve said the boys are inspired by the things they love, from
punk and metal music to their coastal home and, of course,
good beer.
“Our home in Mooloolaba is like a little hidden oasis down a
side alley close to the beach. We pretty much built the entire
bar and venue ourselves, and in the process, discovered our
green fingers and a love for plants and gardening.
“Imagine swing set bench seats and pergola-style tables
covered in greenery leading into a street-art-filled venue with
a full bar, local musos playing, and people duking it out on the
pool table. It’s pretty special. Our brewery in Coolum is a much
larger venue, where all the brewing magic happens.
“It was custom built for us and is designed to make, pack, and
transport beer as efficiently as possible. We’ve got a balcony
taproom and beer garden where the locals love to sink a
schooner while shooting some hoops, having a game of pool,
or playing video games.
“The size of our Coolum Compound venue lends itself to
bigger events, where we’ve hosted some epic festivals
featuring local bands, alongside bigger-name acts like Bodyjar
and Redhook,” he said.
Complementing their impressive venues, branding, and events,
Blackflag has an outstanding brew team led by Simon Macek,
who takes the lead in keeping their core range high-quality
while also working on new product developments.
Using a wide variety of ingredients like fruit, spices, and evergrowing
range of hops, the brand enjoys experimenting with
different brewing methods to create new and interesting flavours.
While their beers are certainly unique, Simon said as much
as they like to experiment and push the boundaries, their
overarching goal is to provide something that is thoroughly
enjoyable.
“A lot of craft beers taste amazing but feel like a one-and-done,
as your palate gets fatigued from the intense flavours on offer.
At Blackflag, we have a focus on using high-quality and locally
sourced – where possible – ingredients. Our batch sizes are fairly
small, so this allows for more attention to detail and creativity.
“As a brewer and former chef, I am inspired a lot by food. I quite
often think, ‘How can I get the flavour of this food to translate into
a beverage? What beverage will pair well with this?’ I also have a
keen interest in the technical side of brewing and constantly look
for ways to innovate or improve processes.
“Craft beer offers the consumer unique flavours and ingredients
that aren’t found in mainstream, mass-consumption beer.
There’s a trend towards drinking less but of a higher quality and
for the unique flavours that are on offer rather than for simply
getting buzzed.
"Our Bones Vodka RTD range comes in four fun flavours and are
designed to complement the beers, but also appeal to non-beer
drinkers. They’re often the biggest sellers at the music festivals
we host and the beer festivals we attend,” he said.
A hop bomb of a beer that clocks in at 6% ABV and is packed
full of luscious tropical flavour and aroma, Rage Juicy Pale is
Blackflag’s biggest seller.
REVIEW / 43

A CRAFTY BUNCH/ BLACKFLAG BREWING
Every six to eight weeks, Blackflag also brings out a new
limited beer that explores a different beer style – from 2.8%
full-flavoured ales to red IPAs, fairy floss sours, and Mexican
lagers. Importantly, each of these creations builds upon
Blackflag’s signature aesthetic, with street art designs inspired
by names like Not Tonight Satan, Taste Of Chaos, Punk Rock
Girl, and Full Metal Jacket.
DESPITE THE HUGE SUCCESS OF
THEIR BEAUTIFULLY CHAOTIC
PORTFOLIO, STEVE SAID THERE’S
NO DENYING IT’S A TOUGH TIME
RIGHT NOW FOR EVERYONE IN
THE HOSPITALITY INDUSTRY, FROM
BREWERS TO BARS, PUBS, AND ALL
THE SUPPLIERS IN BETWEEN.
“What we’re seeing is a bit of that trademark Aussie resiliency
as breweries figure out creative ways to continue connecting
with customers at a time when the cost of living is so high.
With an election looming, we’ve also been part of a push for
change to the crippling beer excise.
“A recent video we posted on our socials gained incredible
traction with over 100,000 views and 800 shares, and was
picked up by all the major media networks. It’s high time
for reform to a system that is making the simple pleasure of
enjoying a beer in a pub with mates an unaffordable luxury.
“While the independent brewing sector accounts for only
about 10% of the overall beer market, we employ over half of
all people working in the industry. There are about 600 or so
locally owned craft breweries in Australia, who employ locals,
support local events and charities, and invest profits back into
Australia,” he said.
Living up to their loud, rebellious, punk aesthetic, Blackflag
was a major voice speaking out against the harsh indexation
of the beer excise tax, which has weighed heavily on
Australian breweries, pubs, hotels, and their patrons for years.
Their advocation for the livelihood of the hospitality industry
created waves across all kinds of media, with the outrage
of countless Aussies resulting in the Albanese Labor
Government announcing on 1 March that it would freeze the
tax for two years.
“Australia is renowned for tourism, hospitality, and food and
beverage scene, and a thriving local industry is absolutely key
to that. While times are tough for everyone at the moment, our
approach has always been to continue advocating, innovating,
and investing in our customers, venues, and events.
“We’ve got loads of awesome events, a few exciting collabs,
plus new beers and merch coming up on the calendar
throughout the year. The best way to keep up-to-date is to
subscribe to our email newsletter or hit us up on the socials.
“We pride ourselves on bringing likeminded people together,
building a community, and cultivating an appreciation of
exceptional craft beer and local live music. Blackflag is
collectively crafted and independently brewed, but the beer
really is just the beginning,” Steve said.
/ 44
REVIEW

A CRAFTY BUNCH/ BLACKFLAG BREWING
FULL METAL JACKET
BLACKFLAG BREWING’S NEWEST LIMITED RELEASE IS LOOKING TO BE A BOX OFFICE HIT.
Designed for maximum enjoyment, Blackflag’s modern
take on a classic West Coast IPA strips away the bells
and whistles to focus purely on delivering a massive
hop burst straight to the palate.
Expect a symphony of resinous pine, crisp citrus, and
herbal notes from the 6.8% ABV Full Metal Jacket,
which has a full-bodied mouthfeel and a cleansing
bitterness on the finish.
Brewed with Strata, Citra and Chinook hops, this is a
defined and refined brew for true beer drinkers.
Shot-up style – the gritty inspiration behind Full
Metal Jacket’s rustic design
The inspiration behind the artwork and can design was
based simply on Blackflag’s latest release being a fullflavoured,
no-holds-barred beer with a big hop impact.
Resident artist at Blackflag Brewing, Tammen Willmott,
came up with the goods for this unique design.
“I feel the name and design worked well to reflect the
beer’s no-frills and no-nonsense flavour explosion.
“We wanted this beer to tell a story of real grit,
nostalgia, and untamed spirit. The can’s weathered,
golden, and rustic appearance gives off a rugged
charm.
“The typography, which is worn and vintage, also
reinforces the idea of something long forgotten, but
now repurposed to hold something precious,” he said.
For more information on how venues can get their
hands on this limited special release, in addition to the
rest of the brewery’s creative range, feel free to reach
out to Blackflag at sales@blackflagbeer.com.au
“WE WANTED THIS BEER TO TELL A STORY OF REAL
GRIT, NOSTALGIA, AND UNTAMED SPIRIT. THE CAN’S
WEATHERED, GOLDEN, AND RUSTIC APPEARANCE
GIVES OFF A RUGGED CHARM.”
REVIEW / 45

A CRAFTY BUNCH/ FELONS BREWING CO
SUN
COINCIDING WITH THE LAUNCH OF MARGARITA
WEEK AT HOWARD SMITH WHARVES, FELONS
BREWING CO HAS LAUNCHED ITS NEW COCKTAIL-
INSPIRED BEER – PALOMA SOUR.
“THE RESULT IS A VIBRANT BALANCE
BETWEEN BEER AND COCKTAIL. IT HAS
A TART, SALTY GRAPEFRUIT FLAVOUR
AND THE AROMA OF SWEET CITRUS
WITH A SLIGHT NOSE OF TEQUILA,"
Each summer the artisans over at Felons release a
fruited sour ale that’s unconventional yet downright
refreshing.
This year’s drop continues the tradition and is
inspired by paloma – a citrus-centric cocktail most
commonly prepared by mixing tequila, lime juice, and
a grapefruit-flavoured soda.
Strutting in with all the bright and spritzy characters
of its cocktail counterpart, the Paloma Sour is
certainly in a league of its own.
Brand director at Felons, Dean Romeo, said
innovation is at the forefront of everything they do at
Felons, which is why they use their limited release
beers to explore flavours not often covered by
breweries.
“Insert the delicious Paloma drink. The juicy, citrus
character from 190 litres of grapefruit juice added
provides a lovely sweetness that works in tandem
with the tequila and natural acidity in the beer.
“Throw it in a glass, and you’ve got yourself a very
refreshing, sun-kissed-coloured refreshment. Beer
can be pretty fun like that,” he said.
Pouring a warm pink with a dreamy haze, Felons’
Paloma Sour is infused with fresh grapefruits,
teased with tequila, and finished with a dash of
salt. It’s a thirst-quenching taste that arrives at a
juicy yet savoury finish.
Head brewer at Felons, Lincoln Gibbs, said they
brewed this beer to be easy-going, fresh, and spritzy.
“The result is a vibrant balance between beer and
cocktail. It has a tart, salty grapefruit flavour and the
aroma of sweet citrus with a slight nose of tequila,” he
said.
Felons has achieved a remarkable reinvention of a
classic cocktail, which is no small feat. Summer may
have ended, but the days are still warm, and they’re
calling for refreshment.
With only a limited number of Paloma Sour cans made,
venues are encouraged to get their hands on this juicy
summer drop before it’s gone. The beer is pouring
at Felons venues in Brisbane and Sydney, as well as
select pubs, bars, and restaurants.
/ 46
REVIEW

A CRAFTY BUNCH/ COOPERS
DAYDREAMING
COOPERS HAS TEAMED UP WITH TOP AUSTRALIAN BAND OCEAN ALLEY TO
CREATE A LIMITED-EDITION BREW TO ROCK THE NATIONAL BEER CHARTS.
In a first for Australia’s largest independent brewery,
Coopers engaged with the artists during design and
development to create a brew with the beer-loving
musicians’ unmistakable influence.
Coopers Ocean Alley Ale is the result – a great-tasting
tropical pale ale that pours bright gold but retains
Coopers’ distinctive cloudy appearance.
Managing director at Coopers, Michael Shearer, said
they’ve worked closely with Ocean Alley over the
years.
“Great music and great beer go hand in hand, so we
got the guys involved with a new beer that appeals to
their love of refreshing tropical ale.
“The band collaborated with our brewers on flavour
profile and hop selection as well as helping to design
the packaging featuring a surfing coat of arms.
“After plenty of tastings, we’ve arrived at an easydrinking
beer that captures the true vibes of Ocean
Alley,” he said.
The citrus and tropical notes in Coopers Ocean Alley
Ale balance perfectly with subtle malty characters that
invite you to kick back and relax. With an ABV of 3.8%,
it is expected to be popular among those seeking a
sessionable-style beer perfect for social occasions.
Ocean Alley said Coopers kindly invited them to
partner with them in creating this one-of-a-kind ale.
“Not only are we honoured to be included amongst
their tasty range of brews, but also as part of Coopers’
long and rich history. We’re stoked to have now
worked with Coopers for many years.
“We love drinking their beer – and have been for a
very long time – so that says a lot. We appreciate
working with a fellow independent and Australianowned
team who have supported our music and many
charity efforts for all this time.
“Leading up to the release of Ocean Alley Ale, we got
a tour of Coopers’ massive brewery in Adelaide, taking
us through the process of creating our own drop. In
some ways it felt like the backstage of a music festival.
“All of the ingredients were lovingly and expertly
assembled behind closed doors or curtains, only to be
thrust onstage for the cheering crowds to devour and
enjoy. And hopefully cheer for more!” they said.
To launch the beer, Coopers is holding a party with
Ocean Alley on April 6 at The Royal in Bondi. With
DJs, door prizes, a chance to challenge the band in
an 8-ball pool comp, as well as plenty of ice-cold
Coopers Ocean Alley Ale to enjoy, The Royal will be
rocking.
Coopers is also running a national competition
offering a chance to see Ocean Alley perform in
either Los Angeles or London. Simply buy a pint or
a four-pack of Coopers Ocean Alley Ale and head to
coopers.com.au to enter for your chance to win the
$10,000 VIP concert experience.
REVIEW / 47

A CRAFTY BUNCH/ XXXX
SPICING UP THE GAME
AN ICONIC AUSSIE BEER BRAND IS EXPANDING ITS PORTFOLIO
WITH THE LAUNCH OF XXXX GINGER BEER – AN EXCITING
ENTRANT TO THE POPULAR GINGER BEER CATEGORY.
Crafted for easy drinking, it delivers a bold ginger kick with a smooth
finish, offering a balanced and refreshing taste.
Brewed at the historic Castlemaine Brewery, XXXX Ginger Beer is made
with real ginger juice, delivering a lively kick and a full-bodied finish. At
3.5% ABV, it sits lower than much of the category, appealing to modern
beer drinkers looking for balance without compromising on flavour.
The launch marks a major milestone for XXXX as it expands into one
of Australia’s fastest-growing alcoholic drink categories. As more
consumers seek a ‘near beer’ alternative, the brand is embracing the
shift, innovating its range to cater to diverse tastes.
With its smooth, approachable taste, XXXX Ginger Beer blurs the line
between beer and other categories, extending beyond traditional beer
drinkers and welcoming new audiences from other categories such as
cider and RTD.
This innovation underscores the brewery’s dedication to crafting highquality,
flavourful options that reflect evolving consumer preferences,
leveraging the trust and heritage of the beloved Queensland icon.
Field Sales Director at XXXX, Pat Donohue, said over its 146-year
history, XXXX has continued to evolve to reflect the way Australians like
to drink.
“XXXX is known for full-flavoured but easy drinking beers, and XXXX
Ginger Beer is an exciting new addition to our lineup. It delivers a crisp,
refreshing taste, so we’re confident it will resonate with beer lovers and
ginger beer enthusiasts alike.
“We know there’s a growing appetite for ginger beer and options for
those looking to moderate their alcohol intake, and we’re excited to
introduce our own take on that. We wanted to create something that
not only delivers on flavour, but also offers an easy drinking option.
“XXXX Ginger Beer is perfect for relaxed social occasions, whether it’s
an afternoon barbecue, a day at the beach, or catching up with mates.
It’s an exciting step for the brand as we continue to expand our portfolio
to suit the way Australians drink today,” he said.
XXXX Ginger Beer is now available nationwide in major liquor
retailers, and will be available to purchase in 330ml bottles in leading
liquor stores across Australia. RRP starts from $89 per case and $28
per six-pack.
/ 48
REVIEW

A CRAFTY BUNCH/ BURLEIGH BREWING CO
“SIX MEDALS – TWO
OF THEM GOLD – I’M
ECSTATIC. IT’S WONDERFUL
RECOGNITION FOR OUR
HARD-WORKING TEAM.”
A BEVY OF AWARDS
BURLEIGH BREWING CO’S HOMEGROWN PORTFOLIO OF
BEERS IS NOW RECOGNISED AMONG THE WORLD’S BEST.
The beloved Gold Coast taphouse has been awarded with two
gold medals at the 2025 World Beer Championships for its Japan
Black and famous Bighead drops, as well as four silver gongs
for its Cerveza, Black Giraffe, Slow Brewed Lager, and Duke
Premium lagers.
Held in the United States in January, Japan Black in particular
scored an outstanding 92 points out of 100 and was graded as
‘exceptional’ by the judges, while fan favourite Bighead scored
91 points.
Chief executive officer and founder of Burleigh Brewing, Peta
Fielding, said they are beyond proud to be representing the Gold
Coast on the global stage.
“Six medals – two of them gold – I’m ecstatic. It’s wonderful
recognition for our hard-working team.”
“We started Burleigh Brewing 18 years ago and are still
independent today, so it’s a real thrill to not just mix it with some
of the biggest brands in the world, but actually win.
“It makes a huge difference for small, family-run businesses
like ours to get that support. Bighead has been part of our core
range for over 15 years, and we know the Gold Coast loves it.
Now, it’s a gold medalist.
“The beers are brewed right here at Burleigh Heads, so it goes
to show that south east Queensland is a standout as an alcoholproducing
region,” she said.
The World Beer Championships were first run in the United
States in 1994 by the Beverage Testing Institute, and are now
regarded as one of the preeminent beer awards in the world.
Burleigh Brewing recently hit the legal drinking age – 18 years in
operation – after tapping their first beer in 2006.
Congratulations to the thriving Gold Coast brand, and here’s to
many more years of brewing excellence and global recognition.
“Cheers to premium Queensland beer – crafted locally,
celebrated globally,” Peta said.
REVIEW / 49

A CRAFTY
BUNCH
Ballistic Beer Co
Ballistic Beer Co challenges traditional
notions of beer with a simple philosophy
– fresh beer is the best beer. Brewing in
small, frequent batches and storing their
creations cold ensures every sip bursts with
the same flavour the brewers intended.
With three locations (the first housed in a
historic World War II ammunition factory
in Salisbury), this innovative brewery
combines heritage with modern craft
beer excellence. Dedicated to quality and
creativity, Ballistic Beer Co offers a range of
exceptional brews for everyone to enjoy.
07 3277 6656
ballisticbeer.com
Blackflag Brewing
With two locations on the Sunshine Coast,
Blackflag Brewing is a craft brewery
celebrated for its bold and inventive beers.
Focused on quality and creativity, it offers
a diverse selection of brews to satisfy all
beer enthusiasts. The brewery’s relaxed
and welcoming atmosphere is perfect for
enjoying exceptional beers while soaking
in the vibrant, dynamic vibe. Each beer is
crafted with a focus on pure flavour, with
seasonal and limited-edition brews also
available.
07 5478 2521
beer@blackflagbeer.com.au
blackflagbrewing.com.au
Brisbane Brewing Co
Family-owned since 2005, Brisbane
Brewing Co is Brisbane’s longest-running
independent brewery, renowned for its
award-winning beers. Crafted to suit the
city’s climate, their brews bring together
beer enthusiasts who appreciate locally
made craft beer. Known for its welcoming
and unpretentious atmosphere, Brisbane
Brewing Co offers a relaxed environment
where you can enjoy exceptional beers.
With a focus on quality and community, it
remains a staple in Brisbane’s craft beer
scene.
07 3891 1011
brisbanebrewing.com.au/wholesale
Burleigh Brewing Co
Burleigh Brewing, on Queensland’s
stunning Gold Coast, is celebrated for
brewing premium, award-winning beers.
For over eighteen years, the brewery
has led the beer scene, blending quality
and innovation to offer a diverse range
of premium beers – from crisp lagers
to bold ales – that embody the region’s
vibrant culture. With its relaxed, welcoming
atmosphere, Burleigh Brewing is a mustvisit
for beer enthusiasts, offering an
experience that pairs perfectly with its
dedication to excellence and the art of
brewing.
07 5593 6000
burleighbrewing.com.au
The Catchment Brewing Co
Located in a beautiful art deco building
in West End, The Catchment Brewing Co
is a fully operational brewery, bar, and
restaurant. It’s the ultimate destination
for craft beer enthusiasts, food lovers,
and event hosts. Known for its awardwinning
core range inspired by iconic local
streets and innovative seasonal brews,
the brewery delivers exceptional quality
in every sip. With a focus on community
and authenticity, Catchment Brewing Co
embodies the spirit of West End. Crafted for
locals, loved everywhere.
07 3846 1701
catchmentbrewingco.com.au
Dacelo Distilling
Inspired by the kookaburra, Dacelo
Distillery crafts premium native Australian
spirits embodying “The Spirit of Laughter.”
Founders Sammy and Siobhan blend
Australian botanicals like pepper berries,
pandanus nut, gumbi gumbi, banksia robur,
and lemon tea tree to create clean, vibrant
gin and vodka with no artificial additives.
Paired with contemporary mixers or crafted
into unique cocktails, Dacelo’s spirits bring
a distinct Australian touch to any bar. This
fledgling distillery aims to spread its wings
across Australia’s retail scene.
0415 882 746
info@dacelodistilling.com.au
dacelodistilling.com.au
/ 50
REVIEW

A CRAFTY
BUNCH
Felons Brewing Co
Felons Brewing Co is a modern brewery
celebrating creativity and the good life.
Their brewery finds its name from the true
tale of four felons who, on their way to
Illawarra from Sydney in 1823, were blown
off course and found themselves lost at
sea, ending up shipwrecked north on
Moreton Island. Each beer is brewed with
passion and innovation and reflects a thirst
for life’s adventures. Visit Felons Brewing
Co in Brisbane beneath the Story Bridge
or in Sydney at the iconic Manly Wharf to
experience their unique brews.
07 3188 9090
felonsbrewingco.com.au
Fortitude Brewing Co
Fortitude Brewing Co is a renowned craft
brewery celebrated for its exceptional
range of premium beers. Located in the
scenic Tamborine Mountains, it blends
innovation with tradition, offering a diverse
selection of ales, lagers, and seasonal
brews. Crafted with quality ingredients and
an unwavering passion for excellence, each
sip captures the spirit of craftsmanship.
With a welcoming taproom and stunning
views, Fortitude Brewing Co. is the perfect
destination for beer enthusiasts and those
seeking a memorable experience.
07 5545 4273
fortitudebrewing.com.au
Green Beacon Brewing Co
Green Beacon Brewing Co is a pioneer
in Brisbane’s beer scene, offering awardwinning
brews like Wayfarer Tropical Pale
Ale, Sub Tropic Low Carb, and Windjammer
IPA. Founded in 2013, their beers embody
flavour and balance and are highly
sessionable. Inspired by Moreton Island,
the brand’s birthplace, Green Beacon
Brewing Co reflects the spirit of sitting on
sun-soaked dunes, gazing over the bay, and
guiding travellers with a safe, steady light.
0460 408 697
info@greenbeacon.com.au
greenbeacon.com.au
Slipstream Brewing & Social House
Slipstream Brewing Co is an independently
owned brewery in Brisbane, renowned
for its accessible, sessionable beers
crafted with passion. Their brews deliver
freshness, juiciness, and zest, and their
Sunshine Coast sister venue, Slipstream
Social House, offers the perfect setting
to enjoy these exceptional beers paired
with delicious food. Bridging the gap
between bland and overly complicated
brews, Slipstream Brewing Co ensures a
memorable, uncompromising craft beer
experience for all beer lovers.
07 3892 4582
slipstreambrewing.com.au
Straddie Brewing Co
On North Stradbroke Island, Straddie
Brewing Co crafts exceptional beers
inspired by island life. The three-storey
brewery uses naturally sand-filtered water
to create innovative yet easy-drinking
craft beers reflecting the island’s relaxed
atmosphere. Committed to sustainability
and community, Straddie Brewing Co is
more than a brewery – it’s a gathering
place where locals and visitors enjoy islandcrafted
beers while watching stunning
sunsets over Australia.
07 3469 6726
straddiebrewing.com.au
Sunshine Coast Cider
As Queensland’s only cidery, Sunshine
Coast Cider blends tradition, innovation,
and sustainability. With 25 generations
of heritage, their award-winning ciders
– like the 2024 Best in Class Brut+ Cider
Méthode Traditionalle – showcase Granite
Belt apples. Crafted from 100% Queensland
fruit, their ciders offer pure, refreshing
flavour while promoting sustainable
practices. Upgrade your tap list with real
craft cider.
0435 022 975
mail@sunshinecoastcider.com.au
sunshinecoastcider.com.au
REVIEW / 51

SHOW
CASE
FOOD &
INNOVATION
FOOD &
INNOVATION
FROM FRESH LOCAL PRODUCE TO APPLIANCES AND
EVERYTHING IN BETWEEN, THE CULINARY SCENE IS ALWAYS
BURSTING WITH THE CREATIVE NEW PRODUCTS THAT
QUEENSLAND VENUES NEED FOR A THRIVING KITCHEN.
Trends move fast in the world of foodservice, with consumer preferences
and diets, technological advancements, innovative gastronomy, and new
appliances constantly driving our industry forward.
It is this consistent need for venues to adapt and evolve that ensures our
state’s signature style of hospitality stays delightful, surprising, delicious,
and full of new experiences.
HERE IN QUEENSLAND, WE ARE INCREDIBLY
LUCKY TO HAVE ACCESS TO AN ABUNDANCE
OF PREMIUM, SUSTAINABLY SOURCED
PRODUCE FROM FARMING FAMILIES
STRETCHING BACK GENERATIONS.
On top of that, wholesale meat, dressing, seafood, packaging, and
frozen food companies are expanding rapidly to meet the demand of our
industry’s ever-growing and diversifying customer base.
This edition, we touch base with some of the quality brands that supply
and distribute food to the Queensland hospitality industry. Many of these
businesses have built loyal partnerships with some of Australia’s leading
venues, not to mention countless local farmers, growers, and producers.
/ 52 REVIEW

SHOWCASE/ STODDART
BIG IMPACT
Small Footprint
RAPID COOKING
POWER, SMALL
PACKAGE
BRING UNMATCHED COOKING SPEED, EFFICIENCY, AND
VERSATILITY TO YOUR ESTABLISHMENT WITH STODDART’S
TURBOCHEF ECO.
Rapid Cook Oven
TurboChef Eco is the perfect choice for after-hours hotel
room service and bar menus, and can cook faster thanks to
a combination of convection and microwave cooking.
This unique cooking method is ideal for a wide array of
tasks, from toasting, baking, and roasting to steaming
and reheating. Through dialling in the temperature, fan
speed, and microwave intensity, dishes can be prepared
significantly faster than conventional convection or
microwave alone, without compromising on quality.
The unit’s small footprint (only 409mm wide) and its ability
to be used without a ventilation hood make it the perfect
option for a small bar or café setup, or even a larger kitchen
seeking to complement its lineup without an expensive
renovation. It can be placed anywhere and only requires a
15A connection.
No chefs required
With an intuitive interface and the ability to store unlimited
recipes, anyone can use the TurboChef Eco. It utilises a
unique microwave system that allows the use of metal pans
and cookware, making it even simpler to cook and serve.
Optionally, the Eco can be purchased with a panini press
fitted, providing perfect grill marks.
TurboChef is available exclusively in Australia through
Stoddart and features a range of other units, including the
Sota, i3, i5, Double Batch, and HhC Conveyor ovens. Learn
more about the Eco and the TurboChef range at stoddart.
com.au, call us on 1300 79 1954, or email info@stoddart.
com.au.
Scan to learn more!

SHOWCASE/ WOMBAT VALLEY FOOD GROUP - PFD FOOD SERVICES
DESIGNED TO
INSPIRE AND ELEVATE
BRIDGING THE GAP BETWEEN PREMIUM FOOD PRODUCTION AND THE
PRACTICAL NEEDS OF OPERATORS, WOMBAT VALLEY FOOD GROUP TAKES
US THROUGH SOME OF THE PRODUCTS IN THEIR DIVERSE ANGE THAT
MEET THE DEMANDS OF MODERN HOSPITALITY VENUES.
At Wombat Valley Food Group, we take pride in our journey from
a passionate local supplier to a trusted partner for pubs and hotels
across Australia.
Our story began with a simple but powerful vision – to provide highquality,
innovative food solutions that help businesses thrive in an
ever-evolving industry.
Below are just a few of our best chef-grade sauces we supply to the
Australian foodservice market. To order, go to pfdfoods.com.au and
enter the product code provided next to each item.
HOLLANDAISE
AMERICAN STYLE
BUTTERMILK RANCH
1KG - PFD FOODSERVICES CODE #212605
700G - PFD FOODSERVICES CODE #062379
Dive into the creamy goodness of our American
Style Buttermilk Ranch, which is perfect for
adding a burst of flavour to salads, wraps, and
veggie dips and makes for a great slaw dressing.
Its tangy richness will elevate any dish to a new
level of deliciousness.
Indulge in the rich and velvety texture of our hollandaise sauce – a
classic French sauce made with whole eggs and a hint of lemon that
is perfect for drizzling over eggs benedict or grilled asparagus.
PEPPER MAYO
1KG - PFD FOODSERVICES
CODE #385432
Elevate your sandwiches and
wraps with our Pepper Mayo –
a creamy blend of mayonnaise and cracked black
pepper. This sauce adds a bold and savoury kick to
any dish and is great on a chicken burger.
AIOLI &
KAFFIR LIME
1KG - PFD FOODSERVICES
CODE #381496
Experience a refreshing twist on
traditional aioli with our Aioli & Kaffir
Lime, which blends the aromatic
zest of kaffir lime with creamy garlic
for a delightful burst of flavour. It is
perfect when used as an alternative
to tartare on that seafood special.
NAM JIM
1KG - PFD FOODSERVICES
CODE #281413
Experience the vibrant flavours of
south east Asia with our Nam Jim
sauce – a zesty blend of Thai chilli,
garlic, and lime juice. Perfect for
adding a burst of tangy sweetness
to grilled meats, seafood, or noodle
dishes, this sauce is fantastic
drizzled on a prawn pizza. As an
added benefit, it is also vegan.
/ 54 REVIEW

Where chef grade culinary
excellence meets all your business
tastes...
As the food service landscape continues to evolve, Wombat Valley Food Group
remains committed to being a trusted partner, delivering exceptional products
and solutions that help businesses grow. Whether you’re a small café or a largescale
distributor, we’re here to support your success every step of the way.
DISCOVER HOW WOMBAT FOOD GROUP CAN HELP YOUR
BUSINESS THRIVE AND CONTACT US TODAY.
Proudly Australian Owned Company
a. 1 / 114 Benjamin Place Lytton 4178 p. 07 3396 3061
e. info@wombatfoodgroup.com.au w. wombatfoodgroup.com.au

SHOWCASE/ SIMON GEORGE & SONS
ORDER WITH EASE
CHIEF EXECUTIVE OFFICER OF SIMON GEORGE & SONS, JACK GEORGE,
DISCUSSES THE PREMIUM FRUIT AND VEGETABLE SUPPLIER’S
GAME-CHANGING APP, WHICH IS DESIGNED TO MAKE LIFE EASY FOR
BUSINESSES IN THE QUEENSLAND HOSPITALITY INDUSTRY.
We launched our app 10 years ago. At the time, it was the first
app of its kind – not only in the fruit and vegetable industry, but
across all industries in our space. Every update over the past
decade has been about refreshing the app and making sure we’re
always ahead of the game.
Our latest addition brings growers directly to the platform, making
things even more seamless as we continue to lead the way with
this technology. The idea for the ‘Discovery’ page came from the
growing demand for transparency, as customers wanted to know
exactly where their produce was coming from.
While we’ve always had excellent visibility of our direct farm
sourcing, we needed a way to share that information with our
clients in a way that was easy, accessible, and engaging. Now,
that information is right at their fingertips.
CHEFS, IN PARTICULAR, WANT FULL
TRANSPARENCY – THEY WANT TO
KNOW THE STORY BEHIND THEIR
INGREDIENTS, HOW THEY WERE
GROWN, AND WHO GREW THEM.
Venues can see the journey of their produce, understand the
growers behind it, and feel more connected to their food than
ever before. It’s all about bridging the gap between farm and fork.
Now more than ever, people care about where their food comes
from. Chefs, in particular, want full transparency – they want to
know the story behind their ingredients, how they were grown,
and who grew them.
Ethical sourcing isn’t just a trend – it’s an expectation, and it’s just
as important to us as it is to them.
As key members in the food service industry, we understand that
food is more than just ingredients on a plate. They carry a story –
a journey from paddock to plate – which is why we’re committed
to making it easy for chefs to access sourcing information,
helping them bring those stories to life on their menus.
We’ve built strong, long-standing relationships with thousands
of farms across the country. Through our ‘Grower Spotlight’
feature, we highlight key farms and seasonal produce in each
region, giving chefs deeper insight into their ingredients. A few
farms we've spotlighted recently include Zerella Fresh and Parker
Strawberries in South Australia, Coolibah Herbs in Victoria, and
NQ Fresh (melons) in Queensland.
Our partnership with Zerella Fresh is a great example of the deep
connections we’ve built over the years. Both Simon George &
Sons and Zerella Fresh are family businesses, and we’ve been
working together for generations.
The relationship began when we first sourced potatoes from
the Pye family. As the company grew into Zerella Fresh, our
partnership evolved. Today, we continue to source onions, carrots,
and potatoes from the business and foster a relationship built on
trust, quality, and a shared passion for fresh produce.
Apps and online ordering have been a natural evolution for us
over the past 10 years. Everyone, including chefs, has their phone
within arm’s reach at all times. We knew ordering needed to be
easy, seamless, and even a little bit fun.
Our goal was to take the hassle out of the process, giving
chefs and buyers a quick, intuitive way to place orders without
interrupting their busy kitchens. The response continues to be
huge. The industry has embraced it, and it’s changed the way
people order fresh produce for the better.
/ 56 REVIEW

SHOWCASE/ NUTWORKS
FARM TO YOU
NESTLED IN THE HOME OF THE
ORIGINAL MACADAMIA TREE,
NUTWORKS SHOWCASES THEIR
PREMIUM RANGE OF MACADAMIA NUT
PRODUCTS, WHICH BRING A TRULY
AUSTRALIAN FLAVOUR EXPERIENCE
TO ANY HOSPITALITY VENUE.
Packed with nutrients and boasting a
unique and delicate flavour, macadamia
nuts have been considered a delicacy
since they were first discovered growing
in the subtropical rainforests of our state.
So, how does Nutworks add even more
value to one of the world’s finest nuts?
Well, born out of a passion for showcasing
the bounty of Sunshine Coast’s
macadamia farms, we know a thing or
two about pairing innovative flavours
with super high-quality produce for the
Australian hospitality industry.
EXCLUSIVE TRADE
BENEFITS
PARTNER WITH NUTWORKS
As part of our commitment to supporting the
hospitality and retail industry, we offer:
• 100% Australian owned, grown and made
• free samples on request
• trade support on your first order
• marketing support – digital, print, and
point-of sale materials
• social media content sharing and
collaboration to boost your brand
• a dedicated sales representative for
personalised assistance
• competitive pricing to suit your business
• 75g, 200g and bulk supply available with
no MOQ and up to pallet volume orders
BULK SUPPLY
SUITED FOR THE HOSPITALITY INDUSTRY
Nutworks Bulk Supply range is comprised
of 10kg cartons of raw, roasted, and
flavoured macadamas in addition to
20L macadamia oils.
As a premium range of topshelf,
professional-quality
ingredients, our convenient
Bulk Supply options are
perfect for use in the
commercial kitchens
of Queensland.
GOURMET
SALTY, SPICY, AND SWEET
Using only the most premium hand-sorted
kernels, our Gourmet range blends carefully
curated flavours with the creamy goodness of
locally grown macadamia nuts.
These packs celebrate the very best of what our
harvest has to offer, and come in classic and
familiar flavours such as Manuka Honey and
Roast Salt and international taste experiences
such as Maple Pancake and Crunchy Hickory.
Gourmet by Nutworks comes in 75g packets
and is perfect for in-room purchases, bar snacks,
distilleries, wineries, and outdoor functions. Also
available in 200g family-sized packs.
INDULGE
SWEET, DECADENT, AND INDULGENT
Sweet and infused with the innovative flavours
of salted caramel, lamington, and even salted
chilli, our Indulge range brings together two
ultimate treats – macadamias and decadent
milk, white, and dark chocolate.
These packs are
available in 75g and
are perfect for hotel
gifts and hampers.
Also available in 200g
family-sized packs.
Macadamia Hummus
/ 58
REVIEW

Nutworks newest taste sensation is here! An Australian-inspired bite, these handcrafted, premium
macadamias are coated in a fine dusting of finger lime and jalapeño powder.
With just the right blend of zest, spice, and zing to invigorate your taste buds, this special addition to
Nutworks Gourmet range is amazing on a cheese board or by the handful with a refreshing cocktail.
Partner with Nutworks for exclusive trade benefits!
Contact Daniel Philp to begin your order today: 0402 652 432 or info@nutworks.com.au
37 Pioneer Rd, Yandina | 07 5472 7777
nutworks.com.au
100% Australian owned, grown and made.

SHOWCASE/ MCCAIN FOODSERVICE
THE ABSOLUTE BEST
MULTI-NATIONAL LEADER IN THE FROZEN FOOD AND AGRICULTURE
INDUSTRY, MCCAIN FOODSERVICE SOLUTIONS, TAKES US THROUGH
WHY THEIR PREMIUM POTATOES TASTE SO GOOD.
It’s simple. Great food starts with strong local connections.
From fresh, homegrown produce to Aussie communities and a
sustainable future, McCain knows supporting local from field to
plate helps businesses serve fries they can be proud of.
Over 50 years growing businesses naturally
That's how long McCain have been helping hotels and pubs
thrive with amazing produce.
McCain selects the best-quality potatoes for its fries, then
cuts them to perfection – with just the right length and potato
solids for a higher yield, complete with that golden colour and
deliciously crisp texture.
• high in yield
• high in potato solids
• the right length
• the right texture
It takes a community to grow great potatoes
Great fries don’t grow in isolation. McCain wouldn't be McCain
without their family of over 120 Aussie growers and their
communities.
It's why they give as much back as they can, proudly partnering
with a range of charities, initiatives and events: such as donating
over 600,000 meals to FoodBank in support of hunger relief and
the McCain team contributing more than 1,500 hours of volunteer
work in the community.
Growing a better tomorrow
You can't grow sustainable potatoes in an unsustainable
environment. That’s why McCain is driving real change through a
four-part sustainability strategy, so we can all celebrate delicious,
planet-friendly food long into the future.
• smarter, more sustainable farming
• more resource-efficient operations
• food that’s as good as it looks
• communities that thrive
McCain's locally grown range
With the great range of premium products from McCain
Foodservice Solutions, businesses can be sure they’re serving the
absolute best – and tastiest – ingredients.
Discover McCain’s local range at:
www.mccainfoodservice.com.au/together-we-grow.
/ 60
REVIEW

TOGETHER
WE
GROW
What makes McCain’s fresh,
quality produce taste so good?
Whether it’s fresh potatoes, Aussie communities
or a sustainable future, McCain is proud to help
locals grow by helping businesses serve the
absolute best home-grown produce.
Find out how
we’re growing at
mccainfoodservice.com.au

PUB TALK/ PAUL ST JOHN-WOOD
SUN’S OUT
FINGERS CROSSED THE WORST OF THE WEATHER IS NOW BEHIND US FOR THIS YEAR.
I hope you, your staff, and your patrons were able to
stay safe throughout the events in north and south east
Queensland and wish those that were affected every
strength in the recovery of their health and property.
Two-up on Anzac Day
Many hotels will be looking to host two-up games in
their venues on Anzac Day, but remember you must
receive written approval from an RSL sub-branch, and the
following conditions are to be adhered to:
• people aged under 18 must not play two-up
• no commission can be charged on money wagered
• all money wagered in the game must be returned to
players as winnings
• if an entry fee is charged for those who participate in
the game, the money raised is to be donated to the
RSL or RSL sub-branch to support ex-service men
and women and their families (this could be through
an association such as Legacy)
• money raised from entry fees must not be used for
administrative purposes
• The QHA can assist members with a template letter for
seeking RSL sub-branch written approval to conduct
two-up and can provide information on Anzac Day
trading conditions.
QHA Awards for Excellence finalists to be announced
Finalists for the 2025 QHA Awards for Excellence will be
announced on April 28. Again, this year there have been
hundreds of nominations from right across the state, and it
has been amazing to see the standards set from operators
who continue to elevate their business year on year.
Best of luck to all who have nominated, and we look
forward to seeing your venues showcased at the gala
event on Monday 30 June at the Brisbane Convention and
Entertainment Centre.
People, Pots & Profits Forum – Bundaberg
Thank you to the team at the East End Hotel Bundaberg for
hosting the QHA & CUB People, Pots and Profits Forum on
18 March. The event was well attended by hoteliers across
the region who received insights from the QHA and Asahi
Group teams, along with presenters from Cooking the
Books and DNS Specialty Services focusing on reducing
costs and maximising profits. The next People, Pots &
Profits event will be held in Townsville in August.
Gaming payouts in excess of cash limit
The QHA has made representations to OLGR to amend the
Gaming Regulations to allow a venue to select an alternate
payment method as their default for gaming payouts that
exceed the cash payment limit.
According to the current regulations, if a gaming player
refuses an alternate payment method, they must be paid
by cheque. As many of you are experiencing, financial
institutions are notifying customers that cheques will no
longer be available soon. As such, the regulations need to
be amended to align with the unavailability of cheques. We
will notify you as soon as the change has been made.
QHA & TABCORP Race Day – Rockhampton
Thank you to all the hoteliers and industry suppliers who
turned out for the annual QHA & TABCORP Race Day in
Rockhampton in March. The event was a terrific occasion
for attendees to network in a relaxed atmosphere. More
than 250 guests thoroughly enjoyed the nourishment and
refreshments from a range of industry partners and, of
course, appreciated the investment opportunities provided
by the major sponsors of the event, TAB.
/ 62
REVIEW

TRADE DIRECTORY
INSURANCE | RISK MANAGEMENT | CONSULTING
Your trusted advisor, helping you identify your business risks and
find the right insurance solutions so you can face your future with
confidence.
Phone: 1800 240 432
Website: AJG.com/au/qha
LEADING FACILITY MANAGEMENT SPECIALISTS IN QUEENSLAND
Providing complete
• commercial cleaning,
• refurbishments, renovations, and
• four to eight hour block maintenance services
to Queensland’s hospitality industry since 2005. ISO Certified,
QBCC licensed, and fully insured.
Mention this ad for 10% off the cleaning contract!
Phone: 1800 26 26 37 Email: helpdesk@cmbm.com.au
Website: cmbm.com.au
START YOUR
ELECTRIC JOURNEY
WITH WALDORF!
MARKET LEADING BRANDS IN EQUIPMENT
No matter the size, shape, or demands placed on your business,
Moffat have the ability to deliver equipment that is functional,
adaptable, and reliable – Turbofan, Waldorf, Waldorf Bold, Cobra,
Convotherm, FastFri, and Merrychef.
Phone: 1300 268 798 Email: info@moffat.com.au
Service Department: 1300 264 217
STODDART
Stoddart are one of Australia’s leading manufacturers and
importers of a large range of world leading equipment for food
service and bar applications.
Chris Leak
Phone: 0437 722 910 Email: cleak@stoddart.com.au
Website: stoddart.com.au
LEADING PUB AND HOTEL LAWYERS IN QUEENSLAND
Mullins’ hospitality team has unrivalled experience in the liquor
and gaming sector, developed over 40 years. From greenfield
applications and integrated developments to liquor and gaming
compliance and employment advice - they are your one-stop-shop
to ensure the best outcomes for your hotel.
Curt Schatz, Managing Partner Phone: 07 3224 0230
Email: cschatz@mullinslawyers.com.au
Website: mullinslawyers.com.au
ADVERTISING & PROMOTION
For more information on advertising and promoting your
business in the QHA REVIEW contact Nicky Spencer.
qhareview@qha.org.au or 0405 271 247
QHA
MEMBER
OFFER
CITY PROPERTY SERVICES
Over 25 years of commercial
cleaning services – triple certified,
quality assured, and using
environmentally friendly products.
Get two weeks free with any 12
month contract when mentioning
this advert.
Phone: 1300 630 636
Website: citypropertyservices.
com.au
TOUCH-IT
Increase revenue and enhance
your guest experience
• effortless bookings
• real-time local insights
• book taxis and airport transfers
• 100% multi-lingual interface
• earn from every booking
• no upfront cost
Get your kiosk today.
Phone: 0492 895 412
Website: touch-it.com.au/venue
REVIEW / 63

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 Deputy Chief Executive, on (07) 3221 6999.
ACCOUNTING/ TAX
HLB Mann Judd - Chartered
Accountants
Ph: 07 3001 8800
hlb.com.au
Prosperity Advisers QLD
Ph: 07 3007 1971
prosperity.com.au
SW Accountants
& Advisors
Ph: 07 3085 0888
sw-au.com
Quantaco
Ph: 02 8346 6000
quantaco.co
Clarity Management
Ph: 3058 9732
claritymg.com.au
McGrathNicol
Ph: 07 3333 9800
mcgrathnicol.com
Trinitas Australia Pty Ltd
Ph: 1300 836 025
trinitas3.com.au
ARCHITECTS / REPAIRS
REFURBISHMENT/
RECONSTRUCTION /
CONSTRUCTION
Ashley Cooper Construction
Ph: 07 3142 5915
ashleycooper.com
BSPN Architecture
Ph: 07 3851 9100
bpsn.com.au
Caughley & Co
Ph: 0434 549 242
caughleyco.com.au
Rohrig Constructions
Ph: 07 3257 4411
rohrig.com.au
ROOM
(nee The Apartment Store)
Ph: 0411 211 065
room.design
Liife Architecture
Ph: 0401 384 547
archliife.com
BEVERAGES
Accolade Wines
Ph: 07 3252 7933
accolade-wines.com
Asahi Group
Carlton & United Breweries
Ph: 07 3666 4104
cub.com.au
Brown-Forman
Australia Pty Ltd
Ph: 07 3010 2000
brown-forman.com
Campari Australia Pty Ltd
Ph: 07 3253 1801
camparigroup.com.au
Coca-Cola Europacific
Partners
Ph: 13 26 53
ccamatil.com
Coopers Brewery
Ph: 07 3275 3732
coopers.com.au
Diageo
Ph: 07 3257 0800
diageo.com
Good Drinks Australia
Ph: 0447 346 111
gooddrinks.com.au
Lion
Ph: 07 3361 7400
lionco.com
Paramount Liquor
Ph: 0429 448 523
paramountliquor.com.au
Pernod-Ricard Australia
Ph: 07 3340 5471
pernod-ricard.com
Red Bull Australia
Ph: 02 9023 2892
redbull.com.au
Samuel Smith & Son
Ph: 07 3373 5777
samsmith.com
Southtrade International
Ph: 07 3085 7418
southtradeint.com.au
Suntory Oceania
Ph: 0427 561 519
suntoryoceania.com
Treasury Wine Estates
Ph: 03 9685 8000
treasurywineestates.com
Cork and Barrel
Ph: 0437 090 776
corkandbarrel.com.au
Flying Foam Pty Ltd
Ph: 0413 447 711
flyingfoam.com.au
4 Hearts Brewing
Ph: 07 3281 1004
4heartsbrewing.com
BUILDING SUPPLIES
& SERVICES
Bunnings
Ph: 07 3452 5725
bunnings.com.au
EDUCATION, TRAINING
& EMPLOYMENT
Best Security -
Security & Training
Ph: 07 3212 8460
bestsecurlty.net.au
Alliance Abroad
International Pty Ltd
Ph: 0450 232 460
allianceabroad.com
BTAQ Consulting
Ph: 0408 437 643
btaq.com.au
Find HQ
Ph: 0431 376 689
findachef.net.au
Frontier Leadership
Ph: 0423 097 246
frontierleadership.edu.au
Federation Academy
Ph: 0423 097 246
federationacademy.edu.au
Prime Effect
Ph: 0406 500 171
primeeffect.com.au
NoVacancy Hotel &
Accommodation
Industry Expo
Ph: 0447 456 085
novacancy.com.au
Owner Manager Program
Ph: 0437 834 195
ownermanager.com.au
Sero Institute
Ph: 1800 206 010
seroinstitute.edu.au
The Talent Playbook
Ph: 07 3822 9665
thetalentplaybook.com.au
TAFE Queensland
Ph: 1300 308 233
tafeqld.edu.au
ENERGY GAS/POWER
BOC Limited
Ph: 07 3212 4135
boc.com.au
TransTasman
Energy Group
Ph: 1300 118 834
tteg.com.au
Solar Connected
Ph: 0432 600 788
solarconnected.com.au
Spinifex Energy
Ph: 0419 108 638
spinifexenergy.com.au
FINANCES, BANKING,
INSURANCE &
INVESTMENTS
Commonwealth Bank of
Australia
Ph: 0476 824 307
commbank.com.au
Green Finance Group
Ph: 0457 883 700
greenfinancegroup.com.au
Gallagher Insurance Brokers
Ph Brisbane: 07 3367 5000
Ph North QLD: 07 4753 5311
Ph Toowoomba: 07 4639 7102
ajg.com.au
GSA Insurance Brokers
Ph: 0436 275 828
gsaib.com
Waratah Debt Capital
Ph: 0448 681 783
waratahmanagement.com.au
Westpac Banking Corporation
Ph: 0438 701 195
westpac.com.au
Banktech
Ph: 1800 080 910
banktech.com.au
BUPA - Health Insurance
Ph: 134 135
Quote ID: 2139463
bupa.com.au
Trinitas Australia Pty Ltd
Ph: 1300 836 025
trinitas3.com.au
Matrix Insurance Group
Ph: 08 6555 7742
matrixinsurance.com.au
FOOD & ASSOCIATED
BUSINESSES
Bidfood Australia Limited
Ph: 0434 939 134
bidfood.com.au
Cookers
Ph: 1300 88 22 99
cookers.com.au
McCain Food Service
Solutions
Ph: 0418 157 922
mccainfoodservice.com.au
PFD Food Services
Ph: 131 733
pfdfoods.com.au
Simon George and Sons
Ph: 07 3717 1400
simongeorge.com.au
CTB & Co
(Cooking the Books)
Ph: 1300 911 282
cookingthebooks.com
Food and Agribusiness
Network
Ph: 0419 651 157
foodagribusiness.org.au
Fussy Fruit Wholesale
Fruit and Veg Pty Ltd
Ph: 0416 940 930
fussyfruit.com.au
Goodman Fielder
Ph: 0403 937 801
gffoodservice.com.au
CFM Australia -
Swap & Go Oils
Ph: 0430 504 486
cfmaustralia.com.au
FURNITURE SUPPLY
SlumberCorp
Ph: 07 3892 7477
slumbercorp.com.au
GAMING AND RACING
Ainsworth Game
Technology Pty Ltd
Ph: 07 3209 6210
ainsworth.com.au
Aristocrat Leisure
Industries
Ph: 07 3727 1600
aristocrat.com.au
Everi
Ph: 0409 039 461
everi.com
IGT
Ph: 07 3890 5622
igt.com.au
Konami Australia
Ph: 02 9666 3111
konamiaustralia.com.au
Light & Wonder
Ph: 02 9773 0299
explore.lnw.com
MAX
Ph: 0418 728 927
max.com.au
Odyssey
Ph: 07 3087 3300
odysseygaming.com
Onyx Gaming
Ph: 03 8671 1900
pvsoz.com.au
Simtech
Ph: 07 5596 6993
simtechcreations.com
Keno
(The Lottery Corporation)
Ph: 07 3001 9300
thelotterycorporation.com
TAB
Ph: 0436 816 254
tab.com.au
HOSPITALITY
CONSULTANTS
DNS Specialist Services
Ph: 0433 906 809
dnsspecialistservices.
com.au
/ 64
REVIEW

QHA PLATINUM PARTNERS
Infinity Business Solution
Ph: 1300615832
infinitybusinesssolution.
com.au
AHS Hospitality
Ph: 07 5512 6143
ahshospitality.com.au
DWS Hospitality Specialists
Ph: 07 3878 9355
dws.net
Infinity Group
Ph: 1300 615 832
infinitybusinesssolution.com.au
Lighthouse Safety &
Compliance
Ph: 0422 669 631
lighthousesafety.com.au
Rooks Entertainment
Ph: 07 4068 8633
rooks-entertainment.com.au
HOTEL & BAR SUPPLIES
BOC Limited - Gas/
Reticulation Supply
Ph: 07 3212 4322
boc.com.au
Reward Hospitality
Ph: 07 3341 5929
rewardhospitality.com.au
Stoddart
Ph: 0437 722 910
stoddart.com.au
HOTEL BROKERS /
REAL ESTATE /
PROPERTY VALUERS
QHA DIAMOND PARTNERS
Liquor Licensing Consultants
Ph: 0417 632 311
liquor-licensing.com.au
Off Market Hotels
Ph: 0408 192 490
offmarkethotels.com.au
Logic Hospitality
Ph: 07 5520 3957
logichospitality.com.au
Mondandia Consulting
Ph: 0448 710 629
monandiaconsulting.com.au
Morph Consulting Services
Ph: 0438 758 847
morph-consulting.com
Professional Hospitality
Ph: 07 3160 8132
professionalhospitality.com.au
Prostaff Events Pty Ltd
Ph: 0433 553 987
E: Info@prostaffevents.com.au
prostaffevents.com.au
Relief Hotel Management
Ph: 0419 733 681
reliefhotelmanagement.com
RevenYou
Ph: 0497 864 694
www.revenyou.com.au
Sculpture Hospitality
Queensland
Ph: 0427 532 925
sculpturehospitality.com
HOTEL ENTERTAINMENT
Optus Sport
Ph: 0478 061 267
sport.optus.com.au/venues
Sky Channel
Ph: 07 3228 6344
Freecall: 1800 251 710
skychannel.com.au
Stan Sport
Ph: 0416 208 417
stan.com.au/sport/venues
Nightlife - Music & Video
Freecall: 1800 679 748
nightlife.com.au
Pro Score - Sporting
Promotions
Ph: 0431 366 800
proscore.com.au
Power Jeffrey & Co -
Hotel Brokers
Ph: 07 3832 6000
powerjeffrey.com.au
Ras360 Property Solutions
Ph: 07 5593 0007
ras360.com.au
HTL Property
Ph: 02 9136 6373
htlproperty.com.au
Knight Frank Townsville/
Mackay
Ph: 07 4750 3000
knightfrank.com.au/contact/
Townsville
Urbis Valuations Pty Ltd
Ph: 0429 103 989
urbis.com.au
SGW Hotel Broker
Ph: 0417 508 452
sgwhotelbroker.com.au
LEGAL
Mullins
Ph: 07 3224 0222
mullinslawyers.com.au
HopgoodGanim Lawyers
Ph: 0419 762 469
hopgoodganim.com.au
LIQUOR
BUYING GROUPS
Bottlemart
Ph: 1300 733 504
bottlemart.com.au
Independent Liquor Group
Ph: 07 3713 2751
ilg.com.au
Liquor Legends
Ph: 07 3107 7422
liquorlegends.com.au
BSV
Cookers
DNS Specialist
Hospitality Services
Everi
Good Drinks Australia
Best Security
Beyond Payments
BOC Limited
BSPN Architecture
Caughley and Co
Coopers Brewery
Command 51
GC Cleaning Pty Ltd
Green Finance Group
GSA Insurance Brokers
HLB Mann Judd
QHA GOLD PARTNERS
QHA SILVER PARTNERS
H&L Australia
Next Payments
Odyssey
Onyx Gaming
Optus Sport
Prosperity Advisers QLD
QHA BRONZE PARTNERS
Impos Point of Sale
Infinity Group
Infinity Business Solution
Ozone Hospitality
Services
Paramount Liquor
Platypus Print Packaging
Power Jeffrey & Company
Quantaco
Ras360 Property
Solutions
Simon George & Sons
STR, a CoStar Group
Company
Trans Tasman Energy
Group
Rohrig Constructions
Red Bull Australia
Simtech
Southtrade International
Stan Sport
SW Accountants &
Advisors
SwiftPOS
The Signal Group
Waratah Debt Capital
Wirely Pty Ltd
REVIEW / 65

QHA PARTNERS & CORPORATE MEMBERS
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.”
LIQUOR
WHOLESALE GROUPS
ALM (Australian Liquor
Marketers)
Ph Brisbane: 07 3489 3600
Ph Townsville: 07 4799 4022
Ph Cairns: 07 4041 6070
almliquor.com.au
Paramount Liquor
Ph: 0429 448 523
paramountliquor.com.au
4 Hearts Brewing Co
Ph: 0428 236 436
4heartsbrewing.com
MEDIA / MARKETING
Horse & Water Creative
Ph: 0401 345 201
horseandwater.com.au
POINT OF SALE/
PAYMENTS
CashZone
Ph: 0466 148 752
cashzoneatm.com.au
H&L Australia Pty Ltd
Ph: 0407 975 411
hlaustralia.com.au
Impos Point of Sale
Ph: 1300 308 615
impos.com.au
SwiftPOS
Ph: 1800 679 701
swiftpos.com.au
Next Payments
Ph: 0447 429 868
nextpayments.com.au
Banktech
Ph: 1800 080 910
banktech.com.au
Bella Group Services
Ph: 0488 555 013
bellagroupservices.com
CMBM Facility Services
Ph: 07 3391 1040 /
Ph: 0419 708 715
cmbm.com.au
Future Business Technology
Group
Ph: 1300 706 155
fgtgroup.com.au
Hikvision Australia Pty Ltd
Ph: 1300 976 305
hikvision.com
Lotus Commercial Pty Ltd
Ph: 1300 653 536
lotusfilters.com.au
Luxxe Outsourced Hotel
Services
Ph: 03 8761 9156
luxxe.com.au
Security Registers
Ph: 0452 363 166
securityregisters.com.au
Tru Security Services
Ph: 0452 377 662
trusecurity.com.au
SUPERANNUATION
Hostplus
Ph: 1300 467 875
hostplus.com.au
TECHNOLOGICAL
PRODUCTS & SERVICES
Beyond Payments
Ph: 1300 192 600
beyondpayments.com.au
BSV
Ph: 1300 244 727
bigscreenvideo.com.au
Jands
Ph: 0408 506 620
jands.com.au
JB Hi-Fi Commercial
Division
Ph: 07 3360 9925
jbhifi.com.au
OpenTable
Ph: 03 4240 3297
restaurant.opentable.com
onPlatinum ICT
Ph: 0402 281 561
onplatinum.com.au
Security Registers
Ph: 0452 363 166
securityregisters.com.au
Smart Parking Limited
Ph: 0421 155 972
smartparking.com
UrPay Technologies
Ph: 0411 457 377
urpay.com.au
Vix Vizion Pty Ltd
Ph: 0413 026 918
vixvizion.com
TRANSPORT
A.P. Eagers Limited
Ph: 07 3109 6731
apeagers.com.au
Trinitas Australia Pty Ltd
Ph: 1300 836 025
trinitas3.com.au
OTHER COURSES OFFERED:
• Online RSA/RSG Training
• Gaming Nominee Training
• Employment Relations Training
• Employment Relations Webinar
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.
Harris Data Systems
Ph: 07 5535 7677
harrisdata.com.au
UrPay
Ph: 1800 008 772
urpay.com.au
PRINTING / PACKAGING
Platypus Print Packaging
Ph 07 3352 0300
platys.com.au
SECURITY / CLEANING
STR,
a CoStar Group Company
Ph: 07 5628 2404
str.com/benchmarking
Tanda
Ph: 1300 859 117
tanda.co
Wirely Pty Ltd
Ph: 0420 302 805
wirely.com.au
Chewzie Table Ordering
Ph: 1300 243 994
chewzie.me
For more information please contact the
QHA Training Centre
P. 07 3221 6999
E. info@qha.org.au
W. qha.org.au
Best Security
Ph: 07 3212 8460
bestsecurity.net.au
Command51
Ph: 0437 368 352
command51.com.au
GC Cleaning Pty Ltd
Ph: 0412 700 067
gcclean.com.au
Ozone Hospitality Services
Ph: 1300 793 547
ozonehospitalityservices.
com.au
CTB & Co
(Cooking the Books)
Ph: 1300 911 282
cookingthebooks.com
Dashback
Ph: 0414 069 273
dashback.com.au
Harris Data Systems
Ph: 07 5535 7677
harrisdata.com.au
IDU Technologies Pty Ltd
Ph: 07 3035 5401
idu-identification.com
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REVIEW

Smarter
payments for
hospitality.
The new Smart Hospitality app by
CommBank will transform the way
you handle customer payments.
Features include
Pay at table
Digital receipts
Split bills
Tip customisation
‘Hospitality’ at commbank.com.au
T&C’s and fees apply. Commonwealth Bank of Australia ABN 48 123 123 124
POS Integration powered by Doshii. Doshii is a registered trademark of Doshii Connect Pty Ltd.

BOLD & REFRESHIING
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