QHA Review - Issue 74

OCTOBER 2025

FEATURE

CAMPFIRE CHIC

AT NORTHERN GROUNDS, YOU VISIT WITH

FRIENDS AND LEAVE WITH A FEW MORE.

BITE SIZE

SIMON GEORGE & SONS

A CRAFTY BUNCH

BLACK HOPS

SHOWCASE

FOOD & INNOVATION

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

EDITOR’S LETTER

AHA President (Vic) David Canny, QHA Chief Executive Bernie Hogan, The Hon Deb Frecklington MP,

and QHA President Richard Deery at the 2025 QHA Hotel Symposium

CONSTANT VIGILANCE AND IMPROVEMENT

Training for any worthwhile goal,

whether it’s sporting glory, career

progression, or simply academic

achievement, requires dedication, an

honest review of your performance, and

constantly tailoring your next move.

As in all things, the QHA adopts this

principle with our commitment to

the Anti-Money Laundering/Counter

Terrorism Financing (AML/CTF)

program. The QHA has never been

content to ‘pass the buck’ on antimoney

laundering obligations. It’s the

other side of the privilege we possess

to operate gaming machines and other

gambling products in Queensland

— we also have the responsibility

to keep our communities safe from

criminal activities by disrupting

money laundering.

We start from a very good base. The

Queensland framework leads the

nation in limiting the capacity for illegal

activity. Low load-up limits for cash and

mandatory monitoring, both physically

in gaming rooms and through the

electronic gaming machines (EGMs)

themselves, create a system that’s

admired in other states as they change

to imitate our standards.

However — using the sporting analogy,

‘you only stay number one if you train

like number two’ — here at the QHA,

we’re still on the trail of improvement.

THE QUEENSLAND

FRAMEWORK LEADS THE

NATION IN LIMITING THE

CAPACITY FOR ILLEGAL

ACTIVITY.

A couple of years ago, our proactive

approach saw us assess the

compliance maturity of our industry

and quickly acknowledge the work

still to be done. After our state-wide

uplift program, and engaging with

compliance experts, we’re now

approaching the next phase of the

plan, where we review the industry

standards again.

We know the AML/CTF legislative

landscape is complex, and often as

challenging for a small family-run pub

as it is for a major financial institution.

That’s why our plan focuses on practical

support — targeted training, clear

guidance materials, and the exploration

of technology and tools that make

compliance achievable for all members,

regardless of size or location.

We’re committed to learning from our

members and from AUSTRAC so that

improvements are not just identified,

but implemented. Thank you all for

your commitment to this program, and

expect to hear more from our Industry

Engagement and Training teams as we

roll out the next phase.

BERNIE HOGAN

QHA CHIEF EXECUTIVE/EDITOR

REVIEW / 3

BITE SIZE

A CRAFTY BUNCH

SHOWCASE

CONTRIBUTORS

FEATURE

OUR

COVER:

Northern Grounds

SERVING HOSPITALITY SINCE 1885.

OCTOBER 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

18. BITE SIZE

24. FEATURE

NORTHERN GROUNDS

40. TOP DROP

44. A CRAFTY BUNCH

BLACK HOPS

54. 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.

Partner, Mullins

With over 40 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.

HON DEB FRECKLINGTON MP

VICTORIA THOMSON

TOM FITZGERALD

BRETT NEWMAN

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.

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.

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.

State Manager TAB, Queensland

and Northern Territory

With six years of experience in

Tabcorp gaming services, Brett is

not only an experienced business

development executive with a

demonstrated history of working in

the hospitality industry, but he also

understands the role that wagering

and gaming play in pubs and hotels.

TANA THORPE

NICK BAINBRIGGE

Employment Relations Advisor

Tana utilises her experience at the

QHA and previous advisory roles to

assist businesses with all aspects of

employment relations.

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.

REVIEW / 5

NEWS/ BIDFOOD

THREE

DECADES AND

COUNTING

AFTER 30 YEARS IN AUSTRALIAN FOODSERVICE, QHA

GOLD PARTNER, BIDFOOD, KNOWS WHAT IT TAKES TO RUN

A SUCCESSFUL KITCHEN AND BAR.

2025 marks a milestone year for Bidfood as it celebrates 30

years of serving Australia’s foodservice industry. Over those

three decades, the company has not only witnessed the

evolution of dining in this country, but also worked side-byside

with the industry to deliver new products, technology,

and services that keep pace with change.

This has been particularly true in pubs, where shifting

guest expectations have reshaped dining and raised the

standard of food and drinks that venues deliver. Bidfood

Australia’s general manager of sales, Luke Hopman, said

pubs have always been the heart of their communities.

“What’s changed over the last 30 years is the scope of

what they put on the plate. Today’s pub menus rival some

of the best restaurants, and that’s something to celebrate.”

Luke, who was working as a chef in the mid-90s,

remembers the era well.

“The typical pub menu was built around schnitzels, steak

nights, and mixed grills. But at the same time, new flavours

were beginning to appear as global ingredients entered

the mainstream. You started seeing things like couscous,

preserved lemon, and semi-dried tomatoes making their

way into kitchens.

“Bidfood’s role through that period was to make those

ingredients accessible and consistent, so pubs and hotels

could evolve their menus while still delivering the classics

their locals loved,” he said.

For Bidfood, the early 2000s marked a step-change in how

it supported venues. As Australians dined out differently,

the supply chain had to evolve just as quickly. Café culture

took hold, gastropubs emerged, and with them came

precision plating, premium produce, and a new focus on

presentation. Even breakfast was changing, with many

hotels moving away from the traditional buffet towards à la

carte service that reflected the café trend.

Luke remembers this as a turning point, and said this was

the era when expectations really began to shift.

“Guests wanted more choice. A Taleggio risotto or wagyu

burger sat alongside a parmy on a menu, while a baristamade

flat white was an expectation now, no longer an

exception. For Bidfood, that meant expanding our range

into premium centre-of-plate options and specialty

products that pubs and hotels now demanded.”

By the 2010s, craft beer and barbeque food were reshaping

pub dining. Menus became more adventurous, with

slow-cooked meats, better burgers, and alternative milks

appearing alongside traditional favourites.

Luke said casual didn’t mean basic anymore, yet through

all the changes, the classics have never disappeared.

“People expected creativity, quality, and consistency

whether they were in a CBD rooftop bar or a regional

pub. Bidfood’s role was to make sure operators had the

right products, packaging and logistics to deliver on those

expectations, service after service.

“We’ve all got a soft spot for a good rissole and the kind of

family meals pubs are famous for. Those dishes remain a

staple, and Bidfood is committed to making sure operators

can deliver them well alongside the new trends.”

Today, venues continue to lift their standards, combining

provenance, storytelling, and premium produce with the

efficiency required for large-scale service.

Luke said guests can now expect restaurant-quality food,

better wine lists, craft beer, and consistent service.

“Bidfood’s job is to make it easier, whether that’s through

technology, logistics, or the right product range. We’re

here to help operators adapt so they can focus on the

experience they’re creating for their members and

communities.”

/ 6

REVIEW

NEWS/ FOOD & HOSPITALITY QUEENSLAND

BATTLE OF

THE BEST

QUEENSLAND’S MAJOR INDUSTRY EVENT, FOOD AND HOSPITALITY

QUEENSLAND, IS TAKING PLACE AT THE BRISBANE EXHIBITION CENTRE

ON OCTOBER 12 AND 13, PROVIDING OPPORTUNITIES FOR OUR SECTOR

TO DISCOVER THE VERY BEST IN FOOD AND TECHNOLOGY.

The event also hosts special workshops and prestigious culinary events

such as the Queensland Chef of the Year, which will see 20 finalists

presented with a selection of surprise ingredients and given just one hour

to prepare four servings of an entrée and main course.

THE COMPETITION IS THE ULTIMATE

PRESSURE-COOKER TEST, WITH CHEFS

HAVING TO RELY ON SKILL, EXPERIENCE, AND

INSTINCT TO PRODUCE DISHES THAT IMPRESS

BOTH VISUALLY AND IN FLAVOUR.

The selected chefs will cook on stage in front of thousands of visitors and

some of the industry’s leading culinary experts.

The judging panel is made up of renowned chefs, including Jamie Gannon,

Carolyne Helmy, Spencer Patrick, and Claire Van Vuuren, who will also be

accompanied by guest judges Tobie Puttock and Chris Jordan.

The winners will not only earn the coveted title of Queensland Chef of

the Year, but also secure automatic entry into the prominent Australian

Professional Chef of the Year competition, representing Queensland on the

national stage.

The Food and Hospitality event will additionally host the State of Origin

Pizza Battle, which will see a New South Wales and Queensland team face

off as they spend 30 minutes creating the best pizza and claim bragging

rights for their state. The event will welcome the best pizzaiolos, pizza

chefs, and cooks from the foodservice industry in a show of skill, style, and

state pride.

The QHA would like to congratulate

this year’s finalists (especially from our

member venues) and wish them luck on

their quest to become Queensland Chef

of the Year.

• Alex Hall, Spicers Retreats

• Alfan Musthafa, Warisan

• Adrien Jeannier, Vanilla Zulu Culinary

Adventures

• Andrei Nicolas Suarez, Guerrilla & Co

• Dayan Hartill-law, HOTA, Home of

the Arts

• Daniel Barone, Vitalia’s Italian Restaurant

• Dino Ng, Rydges Southbank

• Giancarlo de Brito, IL MOLO

• Giuseppe Morabito, Ollie’s Italian

Restaurant

• Grant Parry, Cucino Vivo

• Ha Chul Sung, Moo Moo The Wine Bar

and Grill – Brisbane

• Jennifer Blashak, Gabbinbar

• Killian Mickael, Clarence Restaurant

• Kim Terry, RAAF Amberley

• Kritcawat Buarak, Felons Brewing Co

• Leon Stone, Edge Early Learning Milton

• Leonardo Rachid Militao, Etsu Izakaya

• Martyn Ridings, Restaurant Dorsia

• Robert Cauilan, Aussie World

• Siyeon Park, Felons Brewing Co

REVIEW / 7

NEWS/ CROWNE PLAZA MAROOCHYDORE

AHEAD OF

THE CURVE

LOCAL AND STATE GOVERNMENTS ESTIMATE THE SUNSHINE COAST WILL REQUIRE MORE

THAN 2,400 ADDITIONAL HOTEL ROOMS, OR AROUND 10 NEW HOTELS, BY 2032.

To support its economic growth, projects like Crowne Plaza

Maroochydore — a significant new development on Ocean

Street in the heart of the region — will play an essential role in

addressing future demand.

IHG Hotels & Resorts and Felix Capital have recently announced

plans for the venue, which will feature 180 guest rooms alongside

more than 770 square metres of premium, flexible meeting and

event space, including a 600-square-metre ballroom. The hotel

will also include a 30-metre pool and spa, wellness retreat, gym,

sauna, and secure basement parking across two levels.

The project has been reimagined from a previous concept for

voco Maroochydore, recognising the opportunity to deliver a

hotel that responds to the region’s fast-growing demand for

quality conference and event infrastructure.

Managing director for Australasia & Pacific at IHG Hotels &

Resorts, Matt Tripolone, said they worked closely with Felix

Capital to reimagine this opportunity, thinking strategically about

the elements that will create the best outcome for the hotel and

the Sunshine Coast region.

“Through discussion and feedback, it became clear that there

was real value in delivering a hotel that puts conferences

and events at its core as well as delivering an exceptional

guest experience.

“We’re proud to support Felix Capital’s vision to deliver an

incredible asset that will draw people to the region for business,

leisure, and everything in between,” he said.

Crowne Plaza Maroochydore’s food and beverage offering will

include a 210-seat all-day restaurant, a 160-seat signature dining

venue, and an outdoor pool bar and lounge alongside a lobby

bar that will collectively create a destination equally suited

for corporate events, weddings, family getaways, and

local gatherings.

Director at Felix Capital, Michael Maroun, said the

response to their original vision was overwhelmingly

positive, and securing additional land gave them the

chance to think bigger.

“With Crowne Plaza at the heart of this development, we can

now create a space that truly meets the needs of the region,

particularly in the conferencing and events space.

“We’re confident this hotel will not only attract events and

activations to the Sunshine Coast, but also elevate the broader

visitor experience and boost the region’s appeal as a year-round

destination,” he said.

The expanded precinct on Ocean Street will not only cater

to growing tourism and business travel, but also unlock

opportunities for year-round activations, meetings, exhibitions,

and destination events that contribute to the local economy.

Construction of Crowne Plaza Maroochydore is expected to

commence in early 2026 with a targeted opening in 2028. The

project marks the second collaboration between IHG and Felix

Capital, following the 2024 signing of Holiday Inn & Suites

Caloundra, which is due to open in 2030.

/ 8

REVIEW

NEWS/ KENO

INTO THE

FUTURE

KENO HAS BEGUN ROLLING OUT ITS NEW WAVE-8

TERMINALS, CONTINUING ITS COMMITMENT TO INNOVATION

BY DELIVERING A SMARTER, FASTER, AND MORE SEAMLESS

EXPERIENCE AT QUEENSLAND HOTELS.

Keno has officially kicked off the full-scale rollout of its new Wave-

8 terminals across Queensland, following a successful soft launch

in August that saw the new technology trialled at selected venues.

With an average of 125 terminals being installed each week,

the rollout is on track to replace approximately 1,630 legacy

J6000 and X7000 terminals across Keno’s licenced venues in

Queensland by the end of 2025.

This marks a significant milestone in Keno’s Terminal

Replacement Program and reflects its ongoing commitment to

innovation and enhanced customer experience.

The Wave-8 terminals are more than just a hardware upgrade —

they represent a strategic leap forward in operational efficiency

and player engagement. Featuring faster processing speeds,

streamlined ticket checking, and a sleek, modern design, the

new terminals are built to meet the evolving needs of both

venues and patrons.

Importantly, the terminals also include customer-facing screens

that open up future opportunities for digital advertising and

integration with Keno draws and display screen content.

This positions hotels to take advantage of new revenue and

engagement channels as the technology evolves.

Keno’s general manager of licensed venue operations, Paul

Malek, said he’s excited for Queensland hotels to experience the

new terminals.

“The Queensland soft launch of the terminals in August

concluded without any issues and was met with enthusiastic

feedback from participating venues.

“The introduction of Wave-8 Keno terminals provides

Queensland hotels with a forward-looking upgrade that aligns

with emerging tech trends, delivering streamlined and reliable

operations for both team members and guests,” he said.

The rollout has been carefully structured to minimise disruption

to venues. A regional deployment strategy ensures a smooth

transition, and existing venue agreements remain unaffected.

Additionally, no extra staff training is required, as the software

interface remains unchanged, making the switch as seamless as

possible for Queensland hotels.

Venues currently using the J6000 terminals will notice the

most significant change, with the scanner now integrated into

the printer rather than the terminal unit itself. This redesign

streamlines the terminal, making it more compact and

enhancing its usability.

Paul adds that the Wave-8 terminals are designed with both

current and future needs in mind.

ADDITIONALLY, NO EXTRA STAFF

TRAINING IS REQUIRED, AS THE

SOFTWARE INTERFACE REMAINS

UNCHANGED, MAKING THE SWITCH

AS SEAMLESS AS POSSIBLE FOR

QUEENSLAND HOTELS.

“The new terminals are designed to adapt to changing technology

trends and prepare Queensland hotels for what’s next. Whether it’s

integrating with new digital content or supporting future gameplay

innovations, Wave-8 gives us the flexibility to evolve.

“Hotels are excited about the new look and feel of the terminals,

but more importantly, they’re seeing the operational benefits

straight away,” he said.

The first installation sprint began in August, with MAX Tech

leading the deployment across multiple regions. Additional

sprints are scheduled throughout the remainder of 2025, ensuring

all Queensland hotels benefit from the upgrade.

As the rollout progresses, Paul said Keno remains focused on

supporting its venue partners every step of the way.

“Keno remains dedicated to helping Queensland hotels

thrive and stay resilient into the future. This terminal upgrade

reflects our continued investment in enabling hotels to

evolve with the industry and consistently offer outstanding

customer experiences.”

For more information about the Wave-8 terminal rollout, hotels

are encouraged to contact their Keno business development

manager.

REVIEW / 9

“TO TAKE THE EXPERIENCE TO THE

NEXT LEVEL, WE’RE EXPANDING

AND ELEVATING OUR OFFERING BY

DELIVERING THE FIRST FIVE-STAR

ACCOMMODATION IN MORETON BAY.”

/ 10

REVIEW

NEWS/ SANDSTONE POINT HOTEL

NEVER CEASES

TO AMAZE

THE COMISKEY GROUP HAS REVEALED PLANS FOR A LANDMARK $250 MILLION

EXPANSION TO THE ICONIC SANDSTONE POINT HOTEL AND HOLIDAY RESORT, SET TO

TRANSFORM THE DESTINATION INTO QUEENSLAND’S NEXT PREMIER TOURISM HUB.

Designed to redefine luxury in Moreton Bay, the development

includes the region’s first greenfield five-star hotel, featuring

202 rooms across ten storeys and two architecturally striking

buildings. Guests can choose from one, two, and three-bedroom

suites, thoughtfully designed with coastal elegance and sweeping

views of the pristine Pumicestone Passage.

Naturally, this evolution calls for enhanced infrastructure. As part

of the broader masterplan, a vibrant retail and entertainment

precinct will also be developed. These will offer additional dining

options, indoor entertainment facilities — including bowling —

and a dedicated Tourism Information Centre, creating a dynamic

space for both tourists and the local community.

More than just a place to stay, this landmark luxury

accommodation project delivers a full-scale destination

experience. Key features include an expansive infinity

pool overlooking the water, a stylish adults-only pool with

a swim-up bar and live DJ sets, a rejuvenating wellness

centre, a Mediterranean restaurant, a fully equipped gym,

family-friendly pools, and state-of-the-art function spaces

designed for unforgettable weddings, corporate retreats, and

social events.

Director, Rob Comiskey, said the expansion is a natural

evolution for what has already become one of Queensland’s

most sought-after destinations.

REVIEW / 11

“My family and I have owned the land since 2011, and from day

one, we saw it as a truly special part of Moreton Bay — perfectly

positioned opposite Bribie Island. With its pristine beaches, scenic

bushland, and 4WD tracks, the area is naturally attractive.

“We’ve drawn people in with live music, great dining, familyfriendly

facilities, and the award-winning Sandstone Point Holiday

Resort — now Australia’s most popular BIG4 holiday park. Over

time, demand has only grown.

“To meet that and take the experience to the next level, we’re

expanding and elevating our offering by delivering the first fivestar

accommodation in Moreton Bay. It’s about building on what’s

already here and making it even more compelling for both locals

and tourists,” he said.

To better support the large crowds drawn by concerts, functions,

and major events, the development also includes enhanced

event infrastructure. This features upgraded concert facilities,

expanded basement car parking, and a dedicated bus terminal,

all designed to improve access and elevate the overall experience

for eventgoers.

Beyond lifestyle and leisure, the project delivers substantial

economic value to the region. Once complete, it is expected to

generate 995 jobs and attract upwards of 117,000 visitor nights

annually. With projected visitor spending estimated at $143.3

million each year, the development will provide a significant

boost to small businesses across Moreton Bay — from cafés and

restaurants to local retailers and service providers.

Importantly, the expansion also aligns with the key objectives of

the Queensland Government’s Destination 2045 plan, supporting

sustainable tourism growth, job creation, and a stronger visitor

economy. Chief executive officer of Tourism and Events Moreton

Bay, Luke Edwards, emphasised that the development comes at a

defining moment for the region’s future.

“Moreton Bay is entering a truly exciting chapter in the leadup

to Brisbane 2032. We’re seeing consistent growth in visitor

numbers and a clear evolution in the depth and quality of our

tourism experiences. Developments like this play a key role in

that trajectory.

“The Comiskey Group’s expansion will strengthen our region’s

appeal, support jobs, and contribute to a more vibrant,

experience-rich destination for both locals and visitors,” he said.

This premium accommodation offering arrives at a pivotal time

for the City of Moreton Bay. With the Brisbane 2032 Olympics

fast approaching, the timing is ideal to strengthen regional

TO BETTER SUPPORT THE LARGE

CROWDS DRAWN BY CONCERTS,

FUNCTIONS, AND MAJOR EVENTS,

THE DEVELOPMENT ALSO INCLUDES

ENHANCED EVENT INFRASTRUCTURE.

readiness and meet growing demand. Chief executive officer

of the Queensland Tourism Industry Council, Natassia Wheeler,

agreed that the development is a vital step forward for the state’s

tourism future.

“The Queensland Tourism Industry Council supports the

Comiskey Group’s $250 million expansion at Sandstone Point —

a game-changing investment that will elevate Greater Brisbane

and the Moreton Bay region by delivering long-term benefits for

our visitor economy.

“With Brisbane 2032 just seven years away, infrastructure

development has never been more critical. South East

Queensland currently has only 46,000 hotel rooms — well

behind Los Angeles with 120,000 and Paris with 133,000.

Even with committed projects, we’re facing a significant shortfall.

“This development brings much-needed capacity, creates jobs,

and enhances the tourism experience — which we know has

a powerful ripple effect across the broader economy. Moreton

Bay is close to my heart — it’s where I call home — and I see

firsthand the region’s potential.

/ 12

REVIEW

NEWS/ SANDSTONE POINT HOTEL

new

CONTACT US

“The tourism sector here is at a pivotal point, and this project is

exactly the kind of bold, forward-looking investment we need,”

she said.

As the project scales up, the Comiskey Group is also in

discussions with several global brands to explore strategic

partnerships that will strengthen its international appeal and

long-term success. Director, Paul Comiskey, who has been

building in the Moreton Bay region since the 1970s, said the

company’s deep roots in the area have laid the foundation for

this milestone.

“We’ve been part of the Moreton Bay community for decades.

My first project was a squash centre and gym in Strathpine back

in 1974 — long before we moved into hotels and entertainment

precincts. We’ve always been known for thinking big, but the

Sandstone Point development is by far our most ambitious yet.”

With the potential to reshape the tourism landscape of the

region, the Comiskey Group are now calling for expressions

of interest from ecotourism experiences that can leverage off

this transformative development. Rob believes this project is

substantial, presenting a real opportunity to strengthen Moreton

Bay’s ecotourism offering.

“We’re seeking like-minded partners to help us elevate the

experience further.”

This landmark expansion signals a bold new chapter for

Sandstone Point, reinforcing its position as a cornerstone of

Queensland’s tourism, entertainment, and lifestyle landscape

while setting the stage for its continued growth in the lead-up to

the Brisbane 2032 Olympics.

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4/9/2025 11:12 am

ATTORNEY-GENERAL/ THE HONORABLE DEB FRECKLINGTON MP

SPORT, ARTS,

AND SUPPORT

OCTOBER HAS COME AROUND QUICKLY, MARKING THE

BEGINNING OF ONE OF THE BUSIEST PERIODS FOR

QUEENSLAND PUBS WITH AN IMPRESSIVE LINE-UP OF

EVENTS LEADING INTO THE FESTIVE SEASON, INCLUDING

THE NRL GRAND FINAL, THE ASHES TEST, AND THE

MELBOURNE CUP.

From local venues in regional towns to bustling pubs in

the city, I know how important this exciting period is for

your businesses. However, we know that with increased

opportunity comes increased pressure for business owners,

especially during peak seasons.

It’s worth noting that Queensland Mental Health Week is

running from 4 to 12 October. There are a range of wellbeing

resources available on the Business Queensland website

that can assist your team, and I encourage you to access and

share these resources where appropriate.

The Crisafulli Government has also become the first state to

join with the Federal Government to deliver free access to

online cybersecurity courses for small and family businesses

— including hospitality venues.

The online training courses are designed to help business

owners and their staff spot common red flags, use artificial

intelligence tools safely, and take simple steps to make it

more difficult for cybercriminals to launch potentially costly

and devastating attacks.

This is another example of how the Crisafulli Government

is prioritising the safety and wellbeing of publicans and

business owners through targeted support.

In September, Brisbane also saw tens of thousands of

interstate and international visitors making the most of our

hospitality venues during 23 days of theatre, dance, music,

comedy, and visual art, which were delivered through the

annual Brisbane Festival season.

The festival involved 1,069 performances by 2,260 artists, as

well as citywide activations — including public art trails and

firework and drone displays — bringing the city to life and

once again cementing Brisbane as a world-class destination

to host large events.

The Hon Deb Frecklington recently visitied the

Esk Grand Hotel with venue manager, Brendan.

Our publicans were key beneficiaries of the festival, with both

residents and visitors getting out and supporting our local

Brisbane pubs and hotels.

Lastly, but importantly, I’d like to give a special

acknowledgement to Joe, Brendan, and the whole team at

the well-renowned Esk Grand Hotel. I stopped in for lunch,

and as is the case when I visit many QHA venues, it served as

a reminder that Queensland’s pubs really are at the heart of

our communities.

As you prepare for the upcoming festivities, know that we are

here to support you and ensure your businesses can thrive.

I STOPPED IN FOR LUNCH, AND AS IS THE CASE

WHEN I VISIT MANY QHA VENUES, IT SERVED AS A REMINDER

THAT QUEENSLAND’S PUBS REALLY ARE AT THE HEART

OF OUR COMMUNITIES.

/ 14

REVIEW

OLGR/ VICTORIA THOMSON

Landscape

design akin

to nature.

At Ecovolve Landscape & Design, we specialise in landscape architecture,

horticulture, design, and maintenance – including vertical gardens and

certified irrigation systems. Backed by a QBCC license, we deliver both soft

and hard landscaping solutions to create high-quality, sustainable outdoor

spaces tailored to your needs.

Ready to revitalise your outdoors?

Let’s create a stunning space that’s sustainable, practical, and easy to maintain.

07 3872 6736 | info@evolve.au | QBCC License: 15435215

Follow us for inspiration and project updates.

LEGAL MATTERS/ CURT SCHATZ

THE LAW,

NEATLY PACKAGED

FOR MANY QUEENSLAND HOTELS, A DETACHED BOTTLE SHOP IS AN IMPORTANT PART OF THEIR

BUSINESS MODEL, PROVIDING AN ADDITIONAL REVENUE STREAM. HOWEVER, GETTING APPROVAL

FOR AND OPERATING A DETACHED BOTTLE SHOP COMES WITH STRICT REQUIREMENTS.

A detached bottle shop is a retail outlet which is approved

to sell liquor to the public for takeaway purposes and supply

liquor promotional samples to the public free of charge for

consumption on the premises by way of endorsement of a

detached bottle shop permit on a commercial hotel licence.

Unlike an onsite bottle shop, which would be situated in the

same location as a commercial hotel, a detached bottle shop can

be located elsewhere, subject to approval.

A detached bottle shop must not be located further than ten

kilometres from the commercial hotel by using the shortest route,

which may be taken by road.

However, the OLGR may approve a detached bottle shop that

is more than ten kilometres from the commercial hotel if the

detached bottle shop will be in a locality where there is no

licensed premises at which takeaway liquor is sold and it will

primarily service the residents of the locality, and because of the

locality’s population or projected population, the locality is not

likely to attract the establishment of licensed premises other than

a detached bottle shop.

The standard trading hours for a detached bottle shop are

10:00am to 10:00pm, seven days a week, unless a restricted

trading day applies (such as Good Friday, Christmas Day, or

Anzac Day).

However, the OLGR will consider granting extended trading

hours for standard trading hours between 9:00am and 10:00am

where a licensee can satisfy the OLGR that the ‘demonstrated

need’ requirement has been met and the extended hours are

necessary to meet the requirements of the locality.

DETACHED BOTTLE SHOPS CAN

PROVIDE STRONG COMMERCIAL

OPPORTUNITIES — HOWEVER, THEY

ARE TIGHTLY REGULATED, AND

LICENSEES SHOULD ENSURE THEY

UNDERSTAND THE RULES BEFORE

APPLYING FOR OR OPERATING A

DETACHED BOTTLE SHOP.

A detached bottle shop must meet certain fit-out standard,

including:

• being of a suitable size (not more than 150m²)

• have direct access from a public place

• must not have direct access from any other

business premises

• must not have any drive-through facility

Further, there are also guidelines regarding the sale of non-liquor

items within a detached bottle shop. Specifically, a licensee

must ensure:

• no more than 5% of the total floor space is used to display

and sell non-liquor items

• the floor space used for this purpose must be separate,

distinct, and in one area

• the non-liquor items must complement the off-premises

consumption of liquor (such as cheese, crackers, potato

chips, and nuts)

A commercial hotel licensee can operate up to three detached

bottle shops in addition to an on-site bottle shop.

There is the ability to transfer detached bottle shops if licensees

need to move a detached bottle shop from one commercial hotel

licence to another. Accordingly, where a licensee owns more

than one hotel, the licensee can be strategic about which licence

a particular bottle shop detaches from to maximise opportunities

within ten kilometres.

Detached bottle shops can provide strong commercial

opportunities — however, they are tightly regulated, and

licensees should ensure they understand the rules before

applying for or operating a detached bottle shop.

If you own, manage, or are considering acquiring a hotel in

Queensland and are wanting to apply for a new detached

bottle shop, transfer an existing detached bottle shop, apply for

extended trading hours for a detached bottle shop, or have any

other concerns regarding compliance for your detached bottle

shop, please don’t hesitate to contact me on (07) 3224 0230 if I

can assist you with this.

/ 16

REVIEW

SUPERANNUATION

INTRODUCING

360HEALTH

HOSTPLUS ALREADY HELPS MEMBERS

INVEST IN THEIR FUTURE, BUT NOW

THE SUPER FUND IS HELPING MEMBERS

INVEST IN THEIR HEALTH.

Thanks to a partnership with insurer MetLife, Hostplus members

and their families can access 360Health. 1 It’s a health and

wellbeing program offering fast access to a wide range of virtual

health services at no extra cost.

360Health connects members with expert clinicians, nutrition

and fitness support, mental health professionals, and nurses

specialising in women’s health. It’s trusted, easy to access, and

designed to support members through every stage of life.

Here are some of the services Hostplus members can access

through 360Health:

• Nutrition consults

Virtual sessions with a dietitian who can recommend dietary

changes to help them reach their goals.

• Fitness and mobility

Guidance from exercise physiologists to help improve their

general health, recover from injury, illness, or surgery, or

manage living with chronic pain.

• Mental health assistance

An in-depth mental health review by a team of Australianbased

experts. They can also get any general questions

answered online by mental health specialists. 2

• Expert medical opinion

Connect with leading experts to review a medical condition.

Specialist doctors can provide their clinical opinion and help

members to make decisions about their treatment path.

• Ask a clinician

Quick access to general medical advice, whether it’s about a

symptom, guidance on next steps, or a question about their

child’s health. 3 Members will receive a response from an

expert within 24 hours.

• Menopause support

Personalised perimenopause and menopause support from

a nurse specialising in women’s health, plus follow-up care

to promote wellbeing at home and at work.

A healthier, happier team? That’s a plus. Learn more at hostplus.

com.au/360health.

1

The term ‘family/families’ consists of a Hostplus member’s children,

partner, parents, and parents-in-law.

2

Mental Health Assist is only available to persons over 18.

3

Does not provide prescriptions or referrals. Should not replace your GP.

Life insurance products are issued by MetLife Insurance Limited (ABN 75

004 274 882, AFSL 238096) (MetLife). 360Health services are provided in

conjunction with Teladoc Health Australasia Pty Ltd (ACN 147 387 666)

(Teladoc Health), a separate entity. 360Health services are not provided by

way of insurance (including health insurance), and the provision of these

services is not dependent on the occurrence of an insured event. MetLife

will not be responsible for the nature or quality of services provided by

Teladoc Health.

All services except for Recovery Support are provided by Teladoc Health.

Access to 360Health services will be at MetLife’s reasonable discretion

and is eligible for all MetLife customers, partnered super fund members

and their children, partner, parents and parents-in-law. MetLife reserves

the right to discontinue or change the services at any time.

Hostplus insurance cover is provided by MetLife Insurance Limited ABN

75 004 274 882, AFSL 238096. Hostplus insurance cover is provided to

members in the Maritime division of the Hostplus Superannuation Fund by

MLC Limited ABN 90 000 000 402, AFSL 230694.

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 Product Disclosure Statement

and Target Market Determination available at hostplus.com.au/pds and

hostplus.com.au/ddo before making a decision about Hostplus.

Issued by Host-Plus Pty Limited ABN 79 008 634 704 as trustee for the

Hostplus Superannuation Fund ABN 68 657 495 890.

REVIEW / 17

THYME&

DEDICATION

CREATING A CONNECTION BETWEEN CONSUMER AND

SUPPLIER HAS NEVER BEEN MORE IMPORTANT.

/ 18

REVIEW

BITE SIZE/ SIMON GEORGE & SONS

Simon George & Sons have been providing local

communities with the freshest, highest-quality fruit and

vegetables for nearly 100 years.

Needless to say, their roots go much deeper than those

of a veggie garden — four generations to be exact — with

their success driven by loyal partnerships with some of

Australia’s leading hotels, pubs, restaurants, and retailers.

But it’s the strong and fundamental relationships they

have with some of Australia’s best growers that allow

Simon George & Sons to deliver the quality produce their

known for.

Recently, the fruit and vegetable wholesaler took their

Melbourne sales team out to visit long-time partner,

Coolibah Herbs — a family-run business on the

Mornington Peninsula.

Head of group procurement at Simon George & Sons,

Matt George, said they’re all about creating connections

between the supplier and consumer, which is integral for

the industry’s survival.

“SUSTAINABILITY IS FRONT OF MIND

FOR BOTH OUR GROWERS AND US.

FARMS LIKE COOLIBAH HERBS HAVE

MADE IT PART OF THEIR DNA — FROM

WATER-EFFICIENT IRRIGATION AND

SOIL MANAGEMENT TO REDUCING

WASTE ACROSS THEIR PRODUCTION.”

“Seeing their facilities firsthand not only shows the care

and quality that goes into every leaf, but also highlights

why partnerships like this are so important to the longterm

strength of Australia’s fresh produce industry.

“What makes our partnership with Coolibah Herbs

special is that we share the same foundation — both

of us are family-owned businesses with deep roots in

the industry. We’ve worked side by side for many years,

building a relationship based on trust, quality, and a

shared commitment to fresh produce.

“By providing a consistent and reliable market, we give

them the confidence to keep growing, while their produce

helps us deliver the quality our customers rely on.

Together, we’re supporting each other and strengthening

our sector,” he said.

Sustainability has always been the nature of Simon

George & Sons, who prioritise sustainable practices

across their national fruit and wholesale operations. Matt

said working with like-minded growers such as Coolibah

Herbs helps spread awareness and work towards a

healthier future.

REVIEW / 19

“Sustainability is front of mind for both our growers and us.

Farms like Coolibah Herbs have made it part of their DNA

— from water-efficient irrigation and soil management to

reducing waste across their production.

“We back that up through our own operations by optimising

logistics to cut down on food miles and expanding our

processed produce range, which helps kitchens minimise

prep waste.

“For us, it’s about reducing waste across the supply chain

while supporting a stronger, more sustainable future for

Aussie farming,” he said.

Sharing stories that cover the intricate line of connection

from consumer to grower not only helps humanise the food

we put on our plate, but also allows us to see the hard work,

history, and dedication that lie behind each ingredient,

helping to give an extra significance to each dish.

In today’s industry, provenance matters, and more hoteliers

and publicans are recognising the importance of showcasing

where their food comes from. Matt said that Simon George

& Sons’ extensive national network positions them well

to provide that transparency, further strengthening the

connection between growers and venues.

“When venues choose to work with suppliers who actively

support Aussie growers, they’re doing more than sourcing

great produce, and helping sustain farming families, regional

communities, and the future of local agriculture.

“It also builds a more transparent and resilient food industry,

where everyone from the grower to the chef benefits. By

backing businesses like ours, venues are investing in quality

on the plate today and in the long-term sustainability of the

industry tomorrow,” he said.

From humble beginnings in New South Wales over 90 years

ago, Simon George & Sons has grown to provide wholesale

fruit and vegetable produce across Queensland, the

Northern Territory, South Australia, and Victoria.

The brand thrives because it nurtures relationships that

reciprocate communal respect and prosperity. In fact,

maintaining and building healthy connections with Australian

growers is something Matt all but guarantees a brighter

future for the industry.

/ 20

REVIEW

BITE SIZE/ SIMON GEORGE & SONS

12-13 OCTOBER 2025

BCEC BRISBANE

SERVING UP HOT

INNOVATIONS IN DINING,

CATERING & FOOD-TO-GO

GET YOUR FREE

TICKET

USE CODE QHA AT THE CHECKOUT

“WHEN VENUES CHOOSE

SUPPLIERS WHO BACK AUSSIE

FARMERS, THEY’RE NOT JUST

BUYING PRODUCE — THEY’RE

INVESTING IN THE FUTURE OF

LOCAL AGRICULTURE AND A

STRONGER, MORE SUSTAINABLE

FOOD INDUSTRY.”

“When venues choose suppliers who back Aussie farmers,

they’re not just buying produce — they’re investing in the

future of local agriculture and a stronger, more sustainable

food industry.

“Some of our grower partnerships, like Coolibah Herbs, go

back generations. These long-standing relationships are

the foundation of everything we do.

“Our mission is simple — it’s about delivering the freshest

produce and supporting both the growers who supply it

and the customers who depend on it,” he said.

FOODANDHOSPITALITY.COM.AU

BITE

SIZE

MOOLOOLABA FISHERIES

BOUNTIFUL WATERS

THE TRUE HOME OF THE MOOLOOLABA PRAWN.

EVERYTHING

FOOD

KEHOE’S KITCHEN

PRETTY ON THE

PLATE…

… AND GOOD FOR YOUR GUT.

Direct from local trawlers on the Sunshine Coast, Mooloolaba

Fisheries’ spectacular range of wild-caught seafood includes

Albacore Tuna, Goldband Snapper, Whiting, Cod, Orange Roughy,

and of course, the Mooloolaba Prawn, which is highly regarded for

its quality and succulent, sweet taste.

With an unwavering commitment to sustainable seafood

and a rich history stretching back all the way to the 1960s,

Mooloolaba Fisheries could not be more equipped to supply fresh

produce and expertly crafted seafood portions to Queensland’s

foodservice industry.

GET IN TOUCH WITH MOOLOOLABA FISHERIES:

0466 629 199

paul@debrettseafood.com.au

Just down the road from Australia’s salad bowl — the Lockyer

Valley — Kehoe’s Kitchen is Australia’s first and largest

producer of raw, probiotic, certified organic, and awardwinning

fermented vegetables.

Based in Brisbane, the brand is owned and operated by

husband-and-wife team Brenden and Katrina Kehoe. Working

with them is an awesome team with a shared vision of

creating delicious, nutritious probiotic food.

Colourful, moreish, creative, and freshly packed, Kehoe’s

Kitchen’s range of sauerkrauts, kimchi, dips, pickles, sauces,

and spreads are made using real, locally grown produce and

make a great statement on the plate.

GET IN TOUCH WITH KEHOE’S KITCHEN:

W

fisheriesonthespit.com.au

W

0414 854 004

kehoeskitchen.com

katrinakehoe@kehoeskitchen.com

SIMON GEORGE & SONS

100 YEARS OF EXPERIENCE

FRESH AND ON TIME, EVERY SINGLE SERVICE.

For nearly a century, Simon George & Sons has grown from a local fruit

and vegetable merchant into one of Australia’s leading fresh produce

partners. Four generations on, the family continues to run the business

with the same principle that started it all — your reputation travels faster

than your truck.

Today, they proudly work with some of the most recognised names in

hospitality — including Accor, IHG, Hilton, Marriott, and Hyatt — as well

as The Star Entertainment Group and premium restaurants nationwide.

Simon George & Sons’ role is to deliver produce where it matters most: to

the pass, the plate, and ultimately, the guest experience.

GET IN TOUCH WITH SIMON GEORGE & SONS:

07 3717 1400

W

simongeorge.com.au

/ 22

REVIEW

WOMBAT VALLEY

TRUSTY TRIO

THE PESTO THAT WILL SAVE

YOU FROM GOING NUTS.

NUTWORKS

A TROPICAL TREAT...

…THAT YOU JUST CAN’T HELP BUT

FEEL GOOD ABOUT.

With summer knocking at the door, the days are getting longer, and the festive

season is just around the corner. Wombat Valley’s trio of dairy and nut-free pestos

are the perfect addition to any share plate or sneaky snack. The range features

three delicious chunky pesto flavours: pumpkin, beetroot, and sundried tomato.

Meticulously crafted for the Australian foodservice market, Wombat Valley caters

to discerning palates and dietary considerations alike. Proudly Australian-owned

and made, their products redefine the gluten-free experience with high-quality

local ingredients that result in a diverse range of premium products.

GET IN TOUCH WITH WOMBAT VALLEY:

W

07 3396 3061

wombatfoodgroup.com.au

info@wombatfoodgroup.com.au

Nutworks has just added their new White

Chocolate and Coconut Macadamias to

their Indulge range. Made with premium

Australian macadamias that have been lightly

roasted before being covered in creamy

white chocolate and rolled in coconut, they’re

the perfect summertime snack for those

who love moreish, tropical flavours in their

accommodation hampers and gift packs.

Nutworks has been producing luxurious

macadamia products for over three

decades, becoming a major global supplier

internationally recognised for their commitment

to quality and innovation.

Located in Yandina on the Sunshine Coast —

the home of the original macadamia tree — it’s

an Australian company proud to bring you

premium, gourmet flavours from local growers

you can trust.

GET IN TOUCH WITH NUTWORKS:

W

07 5472 7777

nutworks.com.au

sales@nutworks.com.au

MALENY CUISINE

THE JAM OF JAMS

REFINE YOUR CULINARY WORLD WITH ELEGANCE.

Maleny Cuisine never ceases to amaze with its constant evolution of flavours

and culinary delights, and their Strawberry Lime and Whiskey Jam is no

exception. Collecting the Champion Award for Best Jam at the Melbourne

Fine Food Awards, it has been one of Maleny Cuisine’s top-selling foodservice

products since its creation in 2011.

The jam’s flavour makes it so much more than just a spread. When paired

with an array of dishes – from duck liver pâté to layered sponge cakes – its

slightly softer consistency allows the delicate and sweet flavours to shine. Now

available in individual teenie-sized portions, Strawberry Lime and Whiskey Jam

makes for the perfect addition to hampers, high teas, and gift boxes.

GET IN TOUCH WITH MALENY CUISINE:

W

0478 117 883

malenycuisine.com.au

marina@malenycuisine.com.au

REVIEW / 23

/ 24

REVIEW

FEATURE/ NORTHERN GROUNDS

CAMPFIRE

chic

VISIT WITH FRIENDS, LEAVE WITH A FEW MORE.

“WE WERE PASSIONATE ABOUT

USING LOCAL RECYCLED TIMBERS

AND NATURAL FIBRES WHILE

BRINGING THE OUTDOORS INSIDE.”

REVIEW / 25

More than just a pub, Northern Grounds is a true celebration

of the Australian outdoors — a place where the fire is always

burning and the door is always open.

Perched on the shores of the Maroochy River in Diddillibah,

the venue’s picturesque location has clearly helped influence

the overall style of the build, making the Sunshine Coast’s

latest addition to the hospitality industry a breathtaking

game-changer that captures the true essence of Australia’s

adventurous lifestyle.

Publican of Northern Grounds, Jarrod Harm, said opening up

the building as much as possible was key to achieving the

desired environment and overall feel of the pub.

“This concept is all about enjoying the great outdoors

with mates and friends. We’ve opened the ceilings to get

extra height, and we’ve removed walls between the old

sports bar and bistro to make one large, spacious food and

beverage area.

“We were passionate about using local recycled timbers and

natural fibres while bringing the outdoors inside,” he said.

Northern Grounds is all about coming together and sharing an

experience — a concept that is deeply rooted throughout the

venue, from the architectural design to the dining services.

Jarrod said the pub’s menu options are a catalyst for creating

a campfire sensation, where stories of adventures are

best exchanged.

“We have a great selection of sides and larger plates to share

with family and friends. Our key dishes are share-style entrees

with something for everyone, classic pub dishes done well,

and beef, fish, and lamb cooked over coals, bringing the

feeling of the outdoors to the table.

/ 26

REVIEW


“ADD THAT TO THE FIREPLACES AND

COMMUNAL GATHERING AREAS, AND

THE WHOLE THING STARTS TO FEEL

LIKE A CAMPGROUND BROUGHT TO

LIFE INSIDE A PUB.”

“We’re hanging our hat on being simple and tasty — without

all the fluff — and we’re proud to support local suppliers and

vendors as much as possible. All of our beef is sourced from

Queensland, and our seafood comes straight from the boats

of the Mooloolah River fisheries.

“We’re really focusing on the local flavours and the essence

of outdoor life,” he said.

Northern Grounds partnered with leading commercial

architects, Cayas + Ward, to develop and deliver a design

that truly embodied the Great Northern brand concept

presented by Asahi Beverages.

Director at the architecture firm, Jeremy Ward, said the

project was a natural fit, considering their track record

and storied relationship with the Endeavour Group and

ALH Hotels.

“We’ve been working together for more than two decades,

delivering hundreds of pub renovations and new builds

right across Australia. This particular project started as

a repositioning of their Waterfront Hotel in partnership

with Asahi.

“The initial branding and aesthetic concept had already

been prepared, so we were asked to take that and translate

it into a full architectural fit-out for what became Northern

Grounds. That direction called for raw, honest materials —

lots of timber, steel, concrete, and exposed structure.

“From there, it was about making the venue feel like the

outdoors had been pulled inside. We opened up volumes by

peeling back ceilings, exposing the structure, strengthening

the connection to outside spaces, and creating a lighting

scheme that mimicked natural light moods.

“I ALWAYS SAY, ‘IF YOU

WANT TO SELL BEER, PUT

TIMBER IN YOUR PUB.’”

“Add that to the fireplaces and communal gathering areas,

and the whole thing starts to feel like a campground brought

to life inside a pub,” he said.

Jeremy said that Cayas + Ward’s complete control and

management from start to finish helped alleviate the stress

that can sometimes be involved for clients.

“In terms of process, we know hospitality projects can

be stressful, especially when you’re dealing with existing

buildings. Our job is to take that stress away. We manage

everything from early design right through to construction

and even furniture and styling, acting as the client’s

representative along the way.

“That way, they don’t have to worry about the complexity of

tenders, contracts, or construction. They get a finished venue

that’s turn-key ready, without the headaches,” he said.

Northern Ground’s use of timbers, warm lighting, and

other natural features heavily contribute to the welcoming

ambience that you feel instantly upon entering its doors.

Kennedy’s Timbers was approached to provide the timber,

which founder and chief executive officer, Michael Kennedy,

said can have more than just an aesthetic impact.

“I always say, ‘If you want to sell beer, put timber in your pub’.

And that’s never been truer than it is today. There’s what they

call a ‘biophilia’ aspect of timber — an actual scientific

and chemical reaction that occurs when you put natural

products into a built environment.

“When you step into a hotel that has timber and natural

elements in it, you feel a lot more relaxed. It makes

you want to stay longer, as you feel more comfortable,”

he said.

When selecting the timber for the build, Northern

Grounds wanted to use recycled materials that were

attractive, long-lasting, and had a low carbon footprint.

Michael said Kennedy’s Timbers’ extensive range and

knowledge about timbers positioned them perfectly to

accommodate their request.

“People are very interested in using sustainable products

and are a lot more informed these days. They make decisions

based on facts, so you’ve got to be able to give them those

facts and be able to back them up. That’s why our timber

ticks all the boxes,” he said.

Alongside sustainability, branding also plays a much larger

role in creating unique and memorable customer experiences

within the hospitality industry. It was SignManager that was

tasked with providing the signage to reinforce Northern

Ground’s brand identity, reflecting the beauty of its natural

surroundings.

/ 28

REVIEW


pub architecture + interior design

Marketing manager at SignManager, Reilly McHugh, said

the collaboration was seamless, with the outcome speaking

for itself.

“We’ve been Great Northern’s signage consultant and project

management partner for over 25 years, and have delivered

signage projects for ALH Hotels for more than 18 years. Our

long-standing relationships and proven expertise made us a

natural fit for Northern Grounds.

“At SignManager, we specialise in helping organisations

implement and manage their brand presence across large

networks of venues. With over two decades of experience,

we’ve developed proven systems that deliver high-quality,

consistent outcomes at scale.

For over 20 years, Cayas + Ward has been

shaping the future of Australia’s pubs, clubs,

and hospitality venues. From heritage

refurbishments to large-scale new builds, we

deliver innovative, commercially savvy design

outcomes that raise the bar for venue owners

and patrons alike.

Our team partners with the country’s leading

hospitality groups to create spaces that are

timeless, profitable, and memorable.

Let’s design the next generation of

pubs together.

www.cayasandward.com.au


“WE’RE HANGING OUR HAT ON BEING

SIMPLE AND TASTY — WITHOUT ALL THE

FLUFF — AND WE’RE PROUD TO SUPPORT

LOCAL SUPPLIERS AND VENDORS AS

MUCH AS POSSIBLE.”

“This was a collaborative process between Cayas + Ward and

ALH Hotels. We translated the creative concepts into practical,

buildable solutions, ensuring the signage could be installed

seamlessly while preserving the intended look and feel of

the design.

“Working with all stakeholders on Northern Grounds was a

rewarding experience. The shared vision between all partners

allowed us to help play an important part in helping create

a venue that serves as a vibrant hub for the Sunshine Coast

community,” he said.

Of course, as with any sprawling, new venue, there are always

going to be teething issues. However, Jarrod said that the

support from the local community has been incredible, with so

much feedback helping the pub to continuously improve.

“The venue has seen an amazing turnout by the local

community in its opening month. We thank the community

that has provided positive feedback and worked with us in the

right way in order to allow us to fix and make improvements or

alterations to better the experience.

“Watching the afternoon or late evening gatherings by the

fire has been a standout in my eyes. Coming with friends and

leaving with a few more has really been the case for those who

visit,” he said.

/ 30

REVIEW

INSPIRED

DESIGN

COMES

NATURALLY

KENNEDY’S ARE AUSTRALIA’S LEADING

SUPPLIER OF RECLAIMED AND SUSTAINABLE

ARCHITECTURAL TIMBERS SUCH AS

THOSE FEATURED HERE IN THE RECENTLY

REFURBISHED NORTHERN GROUNDS.

Our extensive range of timber applications includes

everything from structural timbers, decorative

timbers, feature posts and beams to flooring,

decking, cladding, panelling, battening, screens,

ceilings, stair rails and treads, architectural timber

joinery and specialised orders - perfect for putting

the WOW into your refurbishment or construction.

Photo: Northern Grounds

HEAD OFFICE:

228 Potassium Street,

Narangba, QLD 4504

MELBOURNE:

4/101 Yale Drive,

Epping, VIC 3076

SYDNEY:

Unit 2, 78 Dunheved Circuit

St Marys, NSW 2760

TALK TO ONE

OF OUR TIMBER

SPECIALISTS

Phone: +61 (07) 3293 0528

Phone: +61 (03) 9359 0300

Phone: +61 (02) 4774 2888

f kennedystimbers kennedystimbers e sales@kennedystimbers.com.au

WWW.KENNEDYSTIMBER S.COM.AU

INDUSTRY ACCOMMODATION/ ENGAGEMENT/ TOM DAMIAN FITZGERALD STEELE

HOSTING THE GAMES – MARKET

IMPACTS AND ROOM GUARANTEES

THE ACCOMMODATION DIVISION AT THE QHA HAS BEEN ENGAGED WITH THE BRISBANE 2032

OLYMPIC & PARALYMPIC GAMES ORGANISING COMMITTEE (BNE2032) ON THE COMMERCIAL

OPPORTUNITIES THAT COINCIDE WITH THE GLOBAL EVENT.

The BNE2032 chief commercial officer, Francois-Xavier

Bonnaillie, joined the QHA’s 2025 Hotel Market & Economic

Outlook Event, outlining the opportunity for members

to register their interest in being an accommodation

provider in support of the Brisbane 2032 Olympic and

Paralympic Games. Some of the key benefits include:

• the opportunity to house key Olympic and Paralympic

stakeholders pre, during, and post-event

• potential early arrivals — days, weeks, or even months

prior to games

• solid Olympic and Paralympic contract booking —

large room block, long stay, good rates, and payment

in advance

• opportunity for increased food and beverage spending,

long-stay business, and other ancillary spending

A key condition as part of Queensland securing the games

was the guarantee of 41,000 rooms to meet the IOC’s

requirements. This room guarantee for games stakeholders

includes 18,000 for media and broadcasters. A further 40,000

rooms are required for spectators and workers supporting the

delivery of the games. The lead consultant for the finalisation

of the Brisbane 2032 accommodation guarantees is Gabby

Daniels, who’s encouraging interested parties to reach out for

further information.

Paris 2024 delivered record hotel pricing and strong in-event

occupancy alongside uneven sectoral outcomes and demand

displacement. Forward bookings surged unusually early, rates

peaked in the final Olympic week, and loyalty participation

spiked. Yet some non-venue districts, museums, and SMEs

lagged as residents relocated and transport constraints

reshaped citywide spending patterns. What Queensland

will be hoping to replicate is the occupancy patterns, which

showed spillover beyond Paris with key demand spiking

around key medal days and opening night.

On opening night, Paris RevPAR (revenue per available room)

rose +179.3% to €765.85. Booking behaviours showed a late

curve, with a strong finish. Despite a soft build, on-the-books

data finished strong. Around 75% of hotels had length-of-stay

restrictions or were sold out well ahead of the event, yet many

still needed late discounts to close.

Three to four-star hotel segments saw the biggest pricing

bounce, while five-star peaks were earlier and less pronounced.

Advertised hotel rates during the two Olympic weeks were

+89% vs 2023. Notably, the six weeks from the start of the

games ran +69% YoY (year over year).

Regionally, hotel rates spiked across France during Olympic

weeks beyond Paris. For example, +181% in Nantes and +120%

in Marseille, indicating a ‘country-wide halo’ demonstrating the

potential throughout Queensland. In addition, a seasonal uplift

beyond the dates of the event was seen the month prior and

after, indicating a broad seasonal tailwind not confined to the

two-week window, up +24% vs 2023.

From a spend and visitation standpoint, Visa disclosed a +49%

increase in restaurant spend as well as a notable return of

Chinese tourism. Loyalty program engagement was highlighted,

with Accor’s ‘ALL’ program seeing six million points redeemed

— its best record. This demonstrates that elite benefits, exclusive

access, and packaged experiences were an effective lever to

divert high-intent traffic into direct channels.

Some of the challenges to emerge were those of demand

displacement, uneven layout of benefits, and mobility issues.

Venue-adjacent areas thrived, some museums and non-venue

businesses softened (Louvre footfall was -22%), and residents

left, depressing local trade in certain areas. It was also found

that congested transport networks discouraged some non-event

travel and day trips during the games. Some of the suggestions

for hotels arising from Paris 2024 include:

• Plan for the forward curve, not history

Use predictive market intelligence (online travel agency

search, flight search, and on the books pace) to time price

moves. Expect atypical lead times and a late surge.

• Price for reality, not headlines

Open with ambition but calibrate weekly. Overpricing

invites a discounting scramble, and underpricing sells out

early and leaves money on the table.

• Work by segment and star tier

Expect stronger relative uplift in mid-scale. Luxury may

peak earlier with a softer premium. Build fences (length of

stay and prepayments) and upsell paths accordingly.

• Build a loyalty moment

Package access/perks for members. Push point

redemptions and elite benefits to win direct share when

online travel agencies and short-term rentals heat up.

Paris 2024 validated the revenue expectations around the megaevent,

counterbalanced by displacement effects and mobility

frictions that created winners and losers within the same city.

Looking forward to the Brisbane 2032 Olympic & Paralympic

Games, there are lessons for hotels to manage the forward curve,

lean into mid-scale elasticity, devise loyalty-led direct conversion,

and coordinate with city partners to smooth the guest journey

across venues and neighbourhoods.

/ 32

REVIEW

TRAINING/ THERESE KELLY

EMPOWERING THE

FUTURE WORKFORCE

QHA’S SKILLING QUEENSLANDERS FOR WORK (SQW) PROGRAM

EXPANDS IN 2025-2026, CREATING MORE HOSPITALITY CAREER PATHWAYS.

The QHA is thrilled to announce the continuation of its SQW

initiative following a highly impactful first round of training in the

Brisbane area. With renewed funding secured for the 2025–2026

period, we are preparing to launch a new intake of participants,

doubling our reach and further strengthening the hospitality

talent pipeline for its members.

SQW is a state government initiative designed to support

Queenslanders who are under-utilised or under-employed

by providing access to nationally recognised training and

employment pathways.

Delivered in partnership with community organisations and

registered training providers, the program focuses on equipping

participants with the skills, confidence, and experience needed

to thrive in the workforce.

In its inaugural round, the QHA partnered with SERO Institute

to deliver the Certificate III in Hospitality (SIT30622), offering

participants exposure to front-of-house operations.

The results were outstanding, with 15 participants enrolling in

the program, 13 successfully completing the training, seven

gaining employment in the hospitality industry, and two

pursuing further training opportunities.

These outcomes reflect the program’s effectiveness in creating

real employment pathways and highlight the value of industry

collaboration in supporting disadvantaged Queenslanders.

Building on this success, the QHA is excited to expand the

program in 2025, with plans to welcome up to 30 participants

in the next intake. The upcoming class will commence

on 16 September in Brisbane and will once again offer a

comprehensive ten-week, face-to-face training experience.

Participants will gain hands-on skills in a simulated hospitality

environment, supported by experienced trainers and mentors.

In addition to the Certificate III qualification, participants

will have the opportunity to earn key industry certifications,

including RSA, RSG, and RMLV, enhancing their employability

and readiness for work in licensed venues.

The QHA’s approach goes beyond classroom learning.

After completing the training, participants will engage in

industry work placements, gaining real-world experience in

hospitality venues.

This phase is crucial for building confidence, understanding

workplace expectations, and exploring career options. Each

participant is supported by a mentor throughout the program,

ensuring a smooth transition into the workforce.

Post-placement support is also a key feature of the program.

Mentors continue to work with participants who secure

employment, helping them navigate their new roles and

maintain long-term job stability. For those still seeking work,

mentors assist with job search activities and help overcome

practical barriers to employment.

We are proud to play a role in creating a talent pool of trained,

job-ready individuals for our members. This initiative not only

supports the broader community, but also addresses staffing

challenges faced by hospitality venues across Queensland.

As we prepare for the next round of training, the QHA invites

its members and industry partners to get involved. There are

several ways to support the program:

• offer work placement opportunities at your venue

• participate in recruitment events or guest speaking during

training

• provide mentorship or job shadowing experiences

• hire graduates from the program to fill casual, part-time, or

full-time roles

By engaging with the SQW program, members can help shape

the future of Queensland’s hospitality workforce while making

a meaningful impact in the lives of individuals seeking a fresh

start.

If you’re interested in supporting or contributing to the program,

please contact the QHA training team at 3221 6999 or email

training@qha.org.au.

Together, we can build a stronger, more inclusive hospitality

industry — one skilled worker at a time.

WE ARE PROUD TO PLAY A ROLE IN CREATING

A TALENT POOL OF TRAINED, JOB-READY INDIVIDUALS

FOR OUR MEMBERS.

REVIEW / 33

COUNTRY OF ORIGIN

LABELLING FOR SEAFOOD

IF YOU SELL DISHES THAT CONTAIN SEAFOOD, BE AWARE OF THE NEW

INFORMATION STANDARD THAT COMES INTO FORCE NEXT YEAR.

A transition period for businesses has begun — the country of

origin labelling for seafood in hospitality settings information

standard has now been set, meaning hospitality businesses

must start labelling the origin of any seafood they serve from 1

July 2026.

Country of origin labelling tells your customers if the seafood

in your dishes is Australian, imported, or a mix of both. These

labelling rules for seafood are part of the Australian Consumer

Law.

AIM model

Under the changes, hospitality businesses must label the

country of origin for all seafood in dishes served for immediate

consumption using the AIM model (A – Australian, I – Imported,

M – Mixed origin). This will apply to a range of hospitality

venues, including restaurants, cafés, takeaways, pubs, hotels,

and food trucks.

Key takeaways

- Businesses can now start labelling the origin of the

seafood they use in dishes using the AIM model.

- These changes will make it easier for consumers to

be informed about what dishes contain Australian,

imported, or mixed sources of seafood.

- These labelling changes will become mandatory from 1

July 2026.

- Labelling applies to seafood dishes served for immediate

consumption. Immediate consumption means the food is

ready to eat as soon as a customer receives it. It doesn’t

matter if they eat the seafood on the premises, have it

home delivered, or take it away — it must still be labelled.

- The AIM model is the simplest option and received the

highest level of support from stakeholders. It makes the

labelling consistent and reliable while minimising the

burden on businesses.

Dishes you need to label

You need to label seafood dishes that you market as being or

containing seafood. This usually means the name or description

of the dish on your menu either:

• refers to seafood — for example, fish and chips, chilli

prawns, or salt-and-pepper squid)

• is commonly associated with containing seafood — for

example, surf and turf (steak topped with seafood) or

ceviche (fish marinated in citrus juice)

It doesn’t matter if the seafood is from salt water or fresh water

— you must state the origin of seafood ingredients in these

dishes, including:

• fish and eels

• crustaceans such as prawns, shrimp, lobster, and crab

• molluscs such as oysters, mussels, scallops, and clams

• other aquatic animals such as jellyfish, sea urchins, and

sea cucumbers

• the eggs or larvae of aquatic animals such as caviar or

roe

When you don’t need a label

You don’t need to tell customers the origin of:

• dishes that you do not market as being or containing

seafood — for example, a supreme pizza that includes a

small amount of anchovies

• seafood in liquid or powder form — for example, fish

sauce, prawn oil, or shellfish stock

• shelf-stable food (food that doesn’t need to be kept in

the fridge) made of chopped, diced, minced, pureed, or

shaved seafood — for example, shrimp paste, canned

tuna, or bonito flakes

• seafood served at a fundraising event

• seafood you serve more than 24 hours after the

customer orders it — for example, a special Valentine’s

Day set menu that customers must book in advance

Implementing seafood labelling in your business

Follow these steps to label seafood correctly in your hospitality

business.

1. Work out if you need to comply

You only need to label dishes that contain seafood, are

marketed as being or containing seafood, are intended

for immediate consumption once you give them to the

customer, or are supplied within 24 hours of the customer

placing an order.

If your business doesn’t serve any dishes that meet all these

criteria, you don’t need to do anything.

2. Know where your seafood comes from

Country of origin information might be on a receipt, invoice,

or packaging for the seafood you buy. If it’s not, ask your

suppliers to tell you in writing where the seafood comes from.

/ 34

REVIEW

INDUSTRY ENGAGEMENT/ DAMIAN STEELE

UNDER THE CHANGES, HOSPITALITY

BUSINESSES MUST LABEL THE

COUNTRY OF ORIGIN FOR ALL

SEAFOOD IN DISHES SERVED FOR

IMMEDIATE CONSUMPTION.

3. Choose a labelling method

Decide whether to label your seafood dishes using

the letters A, I, or M (plus a legend) or the full words

— Australian, imported, or mixed. If all your seafood

is either Australian or imported, you can use a single

statement rather than labelling each dish (for example,

‘All the seafood we serve is Australian’).

4. Update your physical menus or signs

Put origin labels on all menus or signs that refer to your

seafood dishes. For example, printed menus (including

takeaway menus if you have them), physical and digital

menu boards, and separate signs in your business.

Make sure your labels are clearly visible, easy to read,

and written in English.

5. Update your online menus

Don’t forget to add origin information to any menus on

your website and food ordering apps.

6. Plan for short-term supply changes

Decide how you’ll handle temporary changes in seafood

origin. Be ready for unexpected changes by buying

removable stickers, preparing a printable template for

temporary signs, or getting any other materials you

need.

7. Educate your staff

Make sure your employees know how to label

seafood dishes correctly and can explain the labels to

customers.

8. Keep good records

Work out how and where you’ll store receipts, supplier

emails, or other records showing where your seafood

comes from. You can store this information digitally or

on paper. Remember that you need to keep records

of your seafood’s origin for three months after you last

offer it to customers.

A range of support resources are available for businesses

at: business.gov.au/seafoodlabels.

CALENDAR

NOVEMBER

2025.

CLO/GNT

RMLV

RMLV

BOOK TRAINING NOW

REVIEW / 35

REMINDER OF

COMPLIANCE OBLIGATIONS

AS THE BUSY CHRISTMAS PARTY AND HOLIDAY SEASON FAST APPROACH, NOW

IS THE IDEAL TIME FOR HOSPITALITY BUSINESSES TO PAUSE AND REVIEW THEIR

COMPLIANCE WITH KEY LEGISLATIVE AND REGULATORY OBLIGATIONS.

With increased workplace activity comes increased scrutiny,

with inspectors from the Office of Industrial Relations, the

Fair Work Ombudsman, and the Department of Home Affairs

ramping up their presence across the sector.

Taking a proactive approach now can help ensure your

business is fully prepared and operating within the law. Here

are the critical areas you need to be focusing on.

Sexual harassment prevention plan

Under Work Health and Safety legislation, a person conducting

a business or undertaking (PCBU) must proactively manage

the risk of sexual harassment and sex or gender-based

harassment at work.

From 1 March 2025, all Queensland employers must prepare

and implement a prevention plan to manage identified risks to

the health and safety of workers from sexual harassment and

sex or gender-based harassment at work.

The prevention plan must state the identified risk of sexual

harassment and identify the control measures implemented,

or to be implemented, to manage each identified risk while

setting out the procedure for dealing with reports of sexual

harassment and sex or gender-based harassment at work.

The PCBU must also take reasonable steps to ensure workers

are made aware of the prevention plan and how to access it.

Additionally, the prevention plan must be reviewed if a report

of sexual harassment is made or, otherwise, after three years.

Workplace Health and Safety Queensland (WHSQ) has

developed a template prevention plan to support PCBUs

to meet their requirement under the WHS Regulation and

to assist in the identification and management of risks of

workplace sexual harassment. The QHA encourages members

to make use of this WHSQ template, as it will be immediately

identifiable to an inspector should you receive contact.

Members should be aware that any failure to have developed

and implemented this prevention plan could expose them

to financial penalties of up to 60 penalty units. The QHA’s

Employment Relations team can assist members with the

development and review of their prevention plans, if required.

Blue cards for regulated employment

The Queensland Government recently made changes to

the blue card (working with children) system to strengthen

safeguards for children in Queensland. Relevantly, the scope

of the blue card system has been expanded to include new

categories of child-related work, including amusement parks

and entertainment, beauty, photography, and party services.

These changes will commence from 20 September 2025.

Amusement parks

From 20 September 2025, amusement parks will no longer be

exempt from the requirement for employees interacting with

children within the park to hold a blue card.

Only certain roles within the amusement park, theme park,

festival, or exhibition are required to hold a blue card. This will

include:

• costumed entertainers (for example, Bluey and Elsa)

• character chaperones, roving entertainers, and

photographers under the entertainment, beauty, and

photography category

• ride operators who supervise children under the sport

and active recreation, gyms, and play facilities category

• musicians and performers under the entertainment,

beauty, and photography category

• lifeguards supervising children at a waterpark

A blue card is not required for:

• staff who provide lighting, sound, or any other equipment

• staff who provide food and beverages

Business owners and operators will need a blue card if

the usual activities of the business include operating an

amusement park or arcade targeted to children. Existing

employees already working in an amusement park will have

12 months, from 20 September 2025 to 20 September 2026, to

apply for a blue card.

Any new employee commencing work at an amusement park on

or after 20 September 2025 must hold a blue card before they

start employment.

/ 36

REVIEW

EMPLOYMENT RELATIONS/ MELISSA BUTTERS

Entertainment, beauty, and photography services

From 20 September 2025, a blue card will be required if

providing services to children or conducting activities mainly

involving children, including:

• entertainment or party services

• providing services to children as part of a beauty or

talent program

• providing photography services to children (for

example, newborn photoshoots)

Examples of roles where a blue card is needed include:

• face painters and performers at children’s parties

• professional photographers taking photos of newborns

and children, or at sporting events

• Santa and their helpers taking photos with children

• DJs at school formals

• singing and dancing entertainers performing for

children (for example, the Wiggles)

A blue card is not needed:

• if duties are limited to providing food, beverages, or

equipment and there is no further contact with children

• for staff who provide lighting, sound, or any other

equipment as part of an entertainment service to

children

• for wedding photographers

• for makeup artists or hairdressers at a public salon

As above, owners and operators of a business which provides

entertainment or party services, photography services, or

beauty services — and if usual activities include providing

services directed mainly towards children or conducting

activities mainly involving children — must also hold a

blue card.

Existing employees have a six-month transitional period to

obtain their blue card by 20 March 2025. Anyone commencing

child-related work on or after 20 September 2025 must hold a

blue card before they commence their employment.

THE PREVENTION PLAN MUST

STATE THE IDENTIFIED RISK

OF SEXUAL HARASSMENT

AND IDENTIFY THE CONTROL

MEASURES IMPLEMENTED,

OR TO BE IMPLEMENTED, TO

MANAGE EACH IDENTIFIED

RISK WHILE SETTING OUT

THE PROCEDURE FOR DEALING

WITH REPORTS OF SEXUAL

HARASSMENT AND SEX OR

GENDER-BASED HARASSMENT

AT WORK.

REVIEW / 37

EMPLOYMENT RELATIONS/ MELISSA BUTTERS

If you believe your business may fall into any of the above

categories, we encourage you to contact the QHA’s

employment relations team at your earliest convenience so that

we can discuss advice specific to your circumstances.

Knowing visa details and conditions

The Fair Work Ombudsman and Australian Border Force

officers from the Department of Home Affairs are working

together at an increased rate to assess the compliance of

approved sponsors of temporary migrant workers.

In addition to the employee records that will be discussed next,

members are strongly encouraged to check the work rights

and any visa conditions of prospective or current employees

by using Home Affairs’ dedicated Visa Entitlement Verification

Online (VEVO) system.

Ensuring your awareness of any associated visa conditions

(for example, students not working more hours than their visa

allows) is the best way to avoid any potential claims of migrant

worker exploitation or non-compliance. With serious potential

financial and criminal penalties that could be levied, businesses

cannot afford to get this wrong.

Employee records

We have previously explored this topic in the March 2025

edition of the QHA Review, but given its ongoing significance

and this always being the first request made by a Fair Work

Ombudsman Inspector, it’s worth revisiting. Now is a timely

opportunity to refresh your understanding of employee recordkeeping

obligations and to ensure your practices are compliant.

Under the Fair Work Regulations 2009, employers must make,

maintain, and keep for seven years accurate and complete

records for all employees, including:

• basic employment details, including the employee’s

name, nature of their employment (for example, casual,

full-time, or part-time), and the date employment began

and ended, including the circumstances under which

employment ended

• the employee’s pay, including their rate of remuneration,

gross and net amounts paid, any deductions, the

number of hours worked (for casual and part-time

employees), details of overtime hours, a copy of any

averaging arrangement entered into, and the details of

any incentive-based payment, bonus, loading, penalty

rate, or allowance

• leave entitlements, including a record of each respective

leave balance, details of leave taken, records of any

cashed-out amount (including the rate of payment), and

when the payment was made

• superannuation contributions, including the amount

of the contribution and the date on which each

contribution is made, the name of the super fund, and

the basis on which the employer became liable to make

the contribution, including a record of any employee

election as to the fund to which contributions are to be

made

• details of any individual flexibility arrangement or

guarantee of annual earnings

• compliant pay slips which detail the employee’s and

employer’s information, the period to which the pay

slip relates, when payment was made, the gross and

net amounts of the payment, details of any bonus

or deduction, and the details of the superannuation

contributions, including to which fund and the amount paid

Irrespective of the nature of the inspection or the regulating

entity conducting the visit, employee records will always be the

first request made. The QHA’s employment relations team have

developed a guide to self-auditing your employee records to

assist members with their record-keeping obligations. A copy

of the guide can be requested by contacting the team.

QHA members seeking more information about the matters

covered in this article are encouraged to contact the

employment relations team for a confidential discussion by

calling 07 3221 6999 or by emailing er@qha.org.au.

THE QHA’S EMPLOYMENT RELATIONS TEAM HAVE

DEVELOPED A GUIDE TO SELF-AUDITING YOUR EMPLOYEE

RECORDS TO ASSIST MEMBERS WITH THEIR RECORD-

KEEPING OBLIGATIONS.

/ 38

REVIEW

JAPAN

STUDY TOUR

14-22 june 2026

乾

杯

ク

イ

ー

ン

ズ

ラ

ン

ド

・

ホ

テ

ル

協

会

For expressions of interest,

contact Bernie Hogan —

bhogan@qha.org.au

REVIEW / 39

SUNSET

CIDER

SUNSHINE COAST CIDER

WILD BERRY

REKORDERLIG

CAMPARI

SODA

CAMPARI

PAINT THE

TOWN RED IPA

AKASHA PROJECT

A semi-sweet yet refreshing,

off-dry cider, which is nice.

It’s lightly carbonated and

very easy drinking, full of

vibrant apple flavour. The

cider is well-balanced and

is easily enjoyed on its own,

but it would pair nicely

with food.

Unlike other ciders,

Rekorderlig has managed to

achieve a softness in their

wild berry cider. The focus

on berries keeps the drink

light and sweet, but not over

the top. Initially it’s unlike

a traditional cider, but then

there’s a lovely crispness.

Overall it has a fresh and

alternative flavour.

Bright red in colour, which

makes it feel like a kids' drink

until you take a sip. It's lightly

carbonated, slightly bitter

with a dry, citrus, and herbal

finish. The first one I had

neat, and the second I had

over ice with a dash of sweet

vermouth, which made

it a Negroni-style drink.

Refreshingly moreish

The best Red IPA I’ve had

this year, indeed one of

the best beers this year.

Sometimes Red IPAs can

be a little too much on the

malty side for my liking,

but this one celebrates the

flavours of pine, resin, and

grapefruit first and foremost.

As they say on the can, it

pours fire engine red and

is a firecracker. I couldn’t

agree more.

/ 40

REVIEW

TOP DROP

LIME & SODA

SPARKLING

MARGARITA

ESPOLÒN

SINGLE FIN

SUMMER ALE

GAGE ROADS

IGGY HOP

DOUBLE IPA

MOFFAT BEACH BREWING CO

AUSTRALIAN

LAGER

TRAVLA

Unlike the artificial sugar

water found in most RTD

margaritas, this drop is

just so fresh, crisp, and

real. Boasting a proper

lime flavour, minimal fizz,

and not a stupid amount

of sweetness, this will be

a favourite coming into

summer. I want more.

Crisp, tropical, and made for

long, hot afternoons. Lightbodied

with just enough bite

to keep you coming back,

it’s the perfect summer

companion and best enjoyed

with sun on your face and

sand between your toes.

Bold and brash like Iggy Pop

himself this double IPA is

raw rock ‘n’ roll with added

oomph. With an ABV of 9% it

will knock your socks off like

standing it front of a wall of

amps. Resinous, bitter and

bulging with grapefruit peel

flavours, thick, sticky and

dry, I think this is my beer of

the year.

It’s like a mate from the

country — down-to-earth, no

bullshit, straightforward, and

no fuss — an easy-drinking,

thirst-quenching lager.

Travla’s brand ambassador,

Travis Fimmel, is much the

same, and by all reports,

from numerous sources,

is an absolute ripper

bloke. Better still, both are

Australian born and bred

through and through.

REVIEW / 41

NATURE’S CURE

What if we told you there was a beverage out

there that possessed magical curative powers?

Introducing Naturi Vermouth — infused with

Indigenous Australian flavours that echo the

traditions of European vermouth culture.

Each bottle is handcrafted in small batches,

where premium aged brandy and quality

Australian wine are combined with a unique

botanical blend perfect for sipping on its own or

starring in a sophisticated cocktail.

Naturi Vermouth was born from its founder’s love

of Negroni cocktails. Richard Gunner used to craft

his own Sweet Rosso and saw the potential for

something bigger, leading him to create his own

business, Hotel Naturi.

Hotel Naturi currently has three vermouth

concoctions — Dirty Dry, Per Spritz, and Rosso

— which combine classic vermouth spices like

wormwood, fennel, and nutmeg along with warm

Australian notes such as muntries, wattle seed,

and coast daisy bush.

MARTELL MAGIC

The Martelito is a bold twist on a summer icon —

fresh and vibrant, with the unmistakable taste of

Pernod Ricard’s Martell.

Ingredients

- 45ml Martell VS

- 5 mint leaves

- 20ml lime juice

- 15ml simple syrup

- 90ml soda water

Method

1. Muddle mint leaves in a highball glass. Add ice.

2. Pour Martell VS into the glass and add fresh

lime juice.

3. Mix in simple syrup and top with soda water.

4. Gently stir to blend ingredients.

5. Add garnish with a lime wheel and enjoy.

/ 42

REVIEW

SUMMER SPRITZ

As the days grow longer and the air becomes

warmer, those golden afternoons become a little

sweeter as we move closer to the summer season.

The best way to make the most of those everincreasing

happy hour hangs is with Brookie’s Blood

Orange Spritz, crafted by Cape Byron Distillery.

Bright, zesty, and refreshing, it’s a vibrant twist on

the classic spritz, fashioned with sun-ripened blood

oranges, natural botanicals, and a touch of sparkling

effervescence. Best served chilled, over ice, and

with a slice of citrus, Brookie’s Blood Orange Spritz

will have you wishing that summer never ends.

A MAZE OF HAZE

Blackflag Brewing’s brand-new Hazy Mazy IPA will

have you spinning after your first sip. This epic juice

monster kicks things off with a mango aroma, followed

by complex tropical and stone fruit characters before

bringing it home with a delicately pleasant dry finish.

The craft beer features an array of delicious hops such

as Riwaka (a popular New Zealand hop that exudes

a powerful passionfruit character), Nelson Sauvin

(developed in New Zealand’s South Island with a similar

flavour to the Sauvignon Blanc grape variety, hence

the name), Citra (a strong citrus, grapefruit, lime, and

tropical-flavoured hop), and Azacca (named after the

Haitian god of agriculture and boasting the refreshing

aroma of mango, perfect for an IPA).

Overall, a little sweeter than most West Coast IPAs, but

perfectly drinkable and extremely thirst-quenching —

perfect for the warmer months ahead.

SATISFACTION

WITHOUT SACRIFICE

Introducing XXXX Ultra Zero Carb — your new go-to beer

on a summer’s afternoon. It’s low on bitterness and high on

refreshment, so it’s a perfect match for those who want to

enjoy the good life without compromising on taste.

The longer brewing process means zero carbs and under

100 calories per serve, and with only 0.3g of sugar per 330ml

bottle, the beer’s crisp and refreshing finish is just that little bit

tastier. Finally, a beer that has it all. Thank XXXX for that.

REVIEW /43

WHISKY

WINNERS

CAPE BYRON DISTILLERY IS PROUD TO ANNOUNCE ITS

ACKNOWLEDGEMENT AS AUSTRALIA’S NUMBER ONE WHISKY.

There’s cause for celebration in the Byron Hinterland after the

recent blind tasting for the Australian Whisky Buying Guide,

conducted by National Liquor News. Cape Byron’s single malt

whisky, which reflects the unique climate, provenance, and

community of the region, has claimed a prestigious recognition at

the tasting.

The distillery’s Mac. Liqueur Cask Single Malt Whisky was

crowned Australia’s Highest Awarded Single Malt Whisky — a

huge milestone for the team. The winning whisky, which boasts

aromas of marmalade and milk chocolate, finished with an

outstanding 96-point total.

The distillery describes the whisky as golden and indulgent,

which flows from the aromas into a palate of buttery macadamia,

cocoa, and cereal sweetness. Finishing with a lingering taste of

nutty shortbread and oak spice — a top-of-the-podium finish

seemed inevitable.

But Cape Byron didn’t stop there, and duly claimed second place

as well with their Serendipity Peated Single Malt Whisky, finishing

with an almost equal 95-point total. Founder of Nip of Courage,

Kathleen Davies, described the classy liquor with style.

“A gentle peat whisper that doesn’t overpower. Bright, breezy, and

a little wild. Perfect for those who like their whisky with a playful

smoky wink.”

The blind tasting was judged by a panel of industry experts,

including bartenders, retailers, and category buyers. The tasting

included whiskies from more than 20 distilleries across the

country, which makes Cape Byron’s double podium finish even

more impressive.

Rounding out the day, the distillery finished in an impressive

second position for overall whisky — an incredible achievement

which further underscores the brand’s place among the leading

names in Australian whisky.

The rest of the Cape Byron range also received strong recognition

at the tasting, with ‘The Original’ scoring 89 points and the ‘Stone

Beer Cask’ finishing with 87 points. Overall, an outstanding result.

CAPE BYRON DISTILLERY IS ALL

ABOUT HONOURING THE TRADITIONS

AND ART OF DISTILLATION WHILST

CREATING SPIRITS THAT REPRESENT

AND CAPTURE THE UNIQUE BEAUTY

OF THE NORTHERN RIVERS.

/ 44

REVIEW

A CRAFTY BUNCH/ CAPE BYRON DISTILLERY

Cape Byron Distillery is all about honouring the traditions and art

of distillation whilst creating spirits that represent and capture the

unique beauty of the Northern Rivers. In 1988, Pam and Martin

Brook bought a run-down dairy farm, which is now home to over

40,000 subtropical rainforest trees.

The landscape has been transformed into a haven for birds

and wildlife, with the dense subtropical environment peppered

with lashings of sea spray air from the Pacific Ocean — directly

influencing the unique characteristics of the whisky.

The award-winning single malt whisky was co-created by master

distiller Jim McEwan and the co-founder of Cape Byron, Eddie

Brook. Jim’s Scottish heritage and traditional whisky styles paired

perfectly with the innovation of new-world techniques and the

subtropical environment of the Northern Rivers region, resulting

in a truly distinct whisky.

Eddie described the win as an important victory for Australian

whisky as a whole.

“This is a milestone that highlights the passion of its team, the

uniqueness of its rainforest surrounds, and the growing strength

of Australia’s whisky industry. From barrel to bottle, Cape Byron

continues to shape the future of Australian single malt, with more

exciting releases yet to come.”

THE WINNING WHISKY, WHICH

BOASTS AROMAS OF MARMALADE AND

MILK CHOCOLATE, FINISHED WITH AN

OUTSTANDING 96-POINT TOTAL.

REVIEW / 45

/ 46

REVIEW

A CRAFTY BUNCH/ BLACK HOPS

HEART

& SOUL

FROM HOMEBREWING TO BECOMING ONE OF

QUEENSLAND’S FAVOURITE CRAFT BREWERIES,

BLACK HOPS IS ALL ABOUT QUALITY, CREATIVITY,

AND COMMUNITY.

The Burleigh Heads-based brewery was born from a dream

to not only produce great beer, but also to create an identity

that represents the pride and passion that goes into each

and every drop.

The team at Black Hops hold their home base, the Gold

Coast, very close to their hearts, and their East Coast range

is a direct reflection of the laid-back and creative beach city

vibe. Each beer from their range is influenced by the Gold

Coast’s golden sands, lush green hinterland, and brilliant

blue ocean.

“PEOPLE WANT FRESH, LOCAL, AND

AUTHENTIC PRODUCTS THEY CAN

TRULY IDENTIFY WITH. THERE’S

A SENSE OF PRIDE IN SUPPORTING

SOMETHING THAT’S MADE

HERE, THAT YOU KNOW HASN’T

TRAVELLED HALFWAY AROUND THE

WORLD TO REACH YOUR GLASS."

The range at Black Hops Brewery is continuously evolving,

and has taken great strides over the years towards creating

a selection of beers that caters to everyone. From their Zero

Carb Australian lagers and classic pale ales to their heavy

hitters like the G.O.A.T. Hazy IPA and Super Hornet Double

IPA, there really is a cure for every type of thirst.

The brewery is constantly pushing the boundaries of

what’s possible within the industry. Marketing and events

coordinator, Cayle Lutas, said the beer-loving team is always

looking for new ways to evolve.

“We love trying new things, and the brewing industry is

never short of fresh ingredients or techniques to play with.

“We keep things real. From day one, we’ve made beers we

love to drink with a dedication to quality that sets us apart.

Our production team is full of beer lovers who are proud of

every beer they brew, pack, and ship out every day.

REVIEW / 47

A CRAFTY BUNCH/ BLACK HOPS

“For us to continue to be successful, we’ve evolved our

portfolio to ensure that Black Hops can create beer for every

punter, regardless of their taste,” he said.

Beer is not the only thing that Black Hops is passionate about,

with the community playing a massive part in the way the

business is run. They’re all about giving back to those who

have shown support and using their strong relationship in the

local area to help those near and far — which is something

Cayle said is fundamental.

“Community is everything. From the local pubs that backed

us early on to our taprooms in Burleigh and Biggera Waters,

we’ve built genuine ties. Our venues feel like a home base,

but we’re just as committed to supporting pubs across the

East Coast.

“We also jump at any chance to give back, whether it’s

karma kegs for charity, supporting our local longboard club,

or partnering with big events like the Gold Coast Marathon

and Tru Grit. It all matters. Our recent portfolio changes also

allow us to partner with a wider demographic in Queensland,”

he said.

It’s no secret that Australians are looking a little closer at what

they’re consuming, and especially where it comes from. Cayle

and the team at Black Hops believe strongly in supporting

local, and know firsthand how far a helping hand extends

when choosing an independent business.

“People want fresh, local, and authentic products they can

truly identify with. There’s a sense of pride in supporting

something that’s made here, that you know hasn’t travelled

halfway around the world to reach your glass. In beer

especially, that freshness and provenance really makes

a difference.

“Independent breweries bring variety, creativity, and a personal

touch you just don’t get from the big players. Stocking craft

beers shows you care about quality and community, and it

gives your punters something unique to come back for.

“Brands like ours also value partnerships deeply, and that

mutual support is what helps the industry thrive,” he said.

Black Hops regularly host events that not only showcase the

innovation and skill set of their dedicated brew team, but also

engage locals and the broader community. The brewery’s

upcoming events, such as Sourfest, the inaugural Stout and

Oyster Farm pop-up, and Haze Fest, are a must on the calendar.

Black Hops are also constant partners beyond the walls of the

taproom, regularly supporting local events such as First Wave

Festival, Raw Challenge, and Ale Trail Craft Beer Fest. Cayle

emphasised that the brewery is always looking ahead, and Black

Hops will continue to make waves of kindness for the love of beer.

“We’re always looking for ways to push ourselves, and it’s been

awesome to see that recognised. Most recently, we took out the

Queensland IPA Cup, which was a huge win for the team and a

nice reminder that the hard work in the brewery pays off.

“At the end of the day, though, what matters most is making beer

for all, because we’re all for beer,” he said.

/ 48

REVIEW

Working with the best

to deliver more solutions

for your business

Our growing network of industry partners collaborate with MAX to develop

a range of leading, innovative solutions for our customers in Queensland.

Visit max.com.au to learn more

© 2025 Tabcorp Holdings Limited.

This document contains proprietary information belonging to Tabcorp Holdings Limited and its subsidiaries (MAX) and is being shared for the purpose of providing information in relation to

MAX’s product and service offerings. MAX does not warrant or guarantee the future performance of the venue and accepts no liability for any loss or damage incurred as a result of any reliance

on the information. It is recommended that the venue undertake its own due diligence and seek independent professional advice about the content of this document, as required.

IN THE NAME

OF RUM

RAISING A GLASS TO THE UNMISTAKABLE TASTE OF QUEENSLAND RUM AND THE

PRODUCERS WHO TURN QUEENSLAND SUGAR CANE INTO LIQUID GOLD.

Created to highlight and support the diversity and

richness of rum distilleries across our state, Queensland

Rum Day on 25 October celebrates one of hospitality’s

favourite spirits.

Rum is an iconic symbol of Queensland culture, with its

local distillation beginning way back in 1867. Since 1906,

Queensland Rum has been defined as being distilled

and matured in Queensland, made from sugar cane

products, having a minimum ABV of at least 37%, and

spending at least two years maturing in wood.

Home to some of the oldest and largest distilleries in

the country, Queensland distilleries sells over three

million bottles of rum a year, firmly cementing both its

position as the country’s favourite rum producer and, of

course, the need for Queensland Rum Day.

This year will see five of the state’s up-and-coming and

most celebrated distilleries — Nil Desperandum Rum,

Kalki Moon, Beenleigh Rum, Bundaberg Rum, and

Burdekin Rum — host various events and release the

limited-edition ‘The Rum Consortium 2025’.

RUM IS AN ICONIC SYMBOL OF QUEENSLAND CULTURE, WITH ITS LOCAL

DISTILLATION BEGINNING WAY BACK IN 1867.

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REVIEW

A CRAFTY BUNCH/ QUEENSLAND RUM DAY

Born from the spirit of collaboration, this small-batch spirit is

the coming together of five distilleries united by creativity and

craftsmanship, with the result being a truly unique expression of

place, diversity, and depth.

Fermented with both wild and cultured yeasts (and distilled and

matured across Queensland before being artfully blended), the

rum is made with molasses and fresh-pressed sugarcane juice,

capturing the rich agricultural heritage of the Sunshine State.

The Rum Consortium 2025 holds a glowing medium gold

appearance and is rich and layered on the nose, with cooked

brown sugar, toffee, and molasses notes that are lifted by hints of

maple syrup and caramelised crème brûlée.

It’s also beautifully dry yet full of flavour, evolving from a classic

Queensland molasses character on the palate into waves of

banana bread, toffee apple, and dried orange peel, leaving you

with an elegant mouthful that is smooth, textural, and lingering.

Bottled at 40% ABV with no added sugar, The Rum Consortium

2025 speaks to Queensland’s passion for exceptional rum. The

limited batch goes on sale from 21 October and can be bought

through the Kalki Moon, Nil Desperandum Rum, Beenleigh Rum,

Burdekin Rum, and Bundaberg Rum websites until allocations

have been sold out.

With only 5,280 bottles being produced, venues will need to

be quick to get their hands on this prestigious creation. But

Queensland Rum Day isn’t just about new releases — it’s about

celebrating and recognising the hard work and dedication that

rum distilleries from all over the state put into their craft.

Whether you’re indulging in the rum tastings from various

boutique distilleries at Beenleigh Artisan Distillery, enjoying the

sunset bonfire and live music at Nil Desperandum Rum, pulling

on your free Bundy Rum shirt for the Bundaberg Rum distillery

tour, or stacking your plate and filling your glass at Kalki Moon

Distillery’s Rum ‘n’ Ribs, there’s something for everyone to enjoy

on Queensland Rum Day.

Needless to say, our state’s identity as Australia’s top rum

producer is in safe hands, and the future is only looking more and

more promising as distilleries continue to build on and perfect

Queensland’s spirited culture.

REVIEW / 51

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

/ 52

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 / 53

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.

/ 54

REVIEW

SHOWCASE/ STODDART

QUALITY &

QUANTITY

DOUBLE THE POWER, DOUBLE THE PERFORMANCE.

VENTLESS

HIGH-SPEED

COOKING

Turbochef ventless ovens have internal

systems for eliminating grease vapour.

Air remains clean and allows the units

to be used without external extraction.

In this edition, one of Australia’s leading stainless steel

fabrication specialists, Stoddart, takes us through the

TurboChef Double Batch — the ultimate solution for busy

hotel kitchens that need to deliver quality meals at speed.

Featuring two independently controlled ovens in a compact

footprint, the TurboChef Double Batch allows chefs to cook

multiple menu items simultaneously while maximising

output without compromising consistency.

With its patented impingement airflow and oscillating rack,

the Double Batch prepares dishes significantly faster than

traditional ovens — ideal for everything from breakfast

service to late-night menus.

ITS VENTLESS DESIGN MEANS

IT CAN BE INSTALLED ALMOST

ANYWHERE, MAKING IT A

VERSATILE OPTION FOR BOTH

SMALL OPERATIONS AND

LARGE COMMERCIAL KITCHENS

LOOKING TO BOOST EFFICIENCY.

Its ventless design means it can be installed almost

anywhere, making it a versatile option for both small

operations and large commercial kitchens looking to boost

efficiency.

Built for speed, reliability, and ease of use, the TurboChef

Double Batch helps kitchens keep up with demand while

maintaining the high-quality standards guests expect.

TurboChef is available exclusively in Australia through

Stoddart and features a range of other units, including the

Eco, Sota, i3, i5, and HhC Conveyor ovens.

Learn more at stoddart.com.au, call 1300 79 1954, or email

info@stoddart.com.au.

DOUBLEBATCH

• Patented impingement airflow with

oscillating rack ensures even top

and bottom bake

• Cooks up to 40 16” pizzas per hour

• Stackable design up to two high

(requires stacking kit)

• Warranty – 1 year parts and labor

Scan to learn more about

the double batch and

TurboChef range.

SHOWCASE/ COOKERS OIL

IN ACTION

HOW SMART OIL SOLUTIONS BOOSTED THE LONDON

TAVERN’S QUALITY AND PERFORMANCE.

More than just a bulk cooking oil supplier, Cookers Oil

focuses on efficiency and sustainability to help

businesses enhance productivity while saving time

and money.

Before switching to Cookers, the kitchen team at The

London Tavern faced daily challenges with oil handling.

This edition, general manager Gina helps us uncover

exactly how the venue can now produce consistent food

quality and efficient meal output, allowing for better

productivity across the kitchen.

Previously, staff were having to manually transport oil tanks

down multiple flights of stairs whilst having to navigate

through busy crowds during shifts. This created labour strain

on our employees and caused frequent venue damage and

inefficiencies.

With the kitchen producing over 500 meals a day, our previous

oil supplier could not keep up with our high-volume service, and

maintaining high food quality was becoming a concern.

That’s when Cookers Oil introduced a smart oil management

system with free on-loan equipment. XLFRY — a highperformance

frying oil designed for demanding kitchens — was

selected to solve our quality concern, and the rest is history.

Cookers were able to provide us with a smart oil solution where

the oil goes directly into the storage tank in the kitchen. Our

chefs have also been able to produce a lot more meals efficiently

and keep our food quality consistent, which allows our kitchen

to be more productive.

We chose Cookers through our AHA partnership, knowing that

we’d get great service and a strong relationship with their team.

Oil is now pumped into storage units, which has helped to reduce

manual handling and has thus improved employee safety.

Cookers implemented a schedule of oil delivery and collection

which matches our kitchen output, so needless to say, The

London Tavern can now produce consistent food quality and

efficient meal output, which allows for better productivity across

the kitchen.

“Now I can go through a whole food service without issues.

The food quality stays consistent, and we’ve become a lot more

productive,” said The London Tavern’s chef, Bischant.

“NOW I CAN GO THROUGH A WHOLE FOOD SERVICE

WITHOUT ISSUES. THE FOOD QUALITY STAYS CONSISTENT,

AND WE’VE BECOME A LOT MORE PRODUCTIVE.”

/ 56

REVIEW

BEST BARRA IN

THE BUSINESS

HUMPTY DOO BARRAMUNDI IS ALL ABOUT HIGH QUALITY FISH,

DELIVERED FRESH AND SUSTAINABLY GROWN.

/ 58

REVIEW

The family-run business grows their fish within a

unique saltwater wetland system that enables them

to deliver consistently high-quality barramundi with

the clean, mild flavour and firm texture that chefs and

consumers trust and enjoy.

We spoke to the owner and chief executive officer of

Humpty Doo Barramundi, Dan Richards, about the

30-year journey that’s seen them become the largest

Australian-owned barramundi farm.

From the beginning, we had a big vision and belief that

aquaculture, done in harmony with nature, can create

something truly special — exceptional barramundi that’s

good for the planet and supports the community around us.

Over the past 30 years, my family has pioneered sustainable

aquaculture in Australia, but scaling a business in such a

remote location has been anything but easy. Dealing with

floods, power outages, and supply-chain interruptions, as

well as catching the odd crocodile (or two!), is just part of

doing business in this unique environment.

I remember the early days, when my father took over the

modest operation on the banks of a crocodile-infested river

halfway between Darwin and Kakadu. The road stopped

half a kilometre before the farm, and we hauled jerry cans

of diesel through knee-deep mud just to keep the generator

running. Back then, we were harvesting about six kilos of

fish a week, chilling them down, processing them on site,

and delivering them to Darwin’s top restaurants ourselves.

We knew we had a great product — the chefs kept telling

us they loved working with our fish. The challenge was

finding a way to grow while keeping that same quality and

consistency we were starting to get known for. Every stage

of the journey brought a new hurdle and pushed us to

SHOWCASE/ HUMPTY DOO BARRAMUNDI

EVERY STAGE OF THE JOURNEY

BROUGHT A NEW HURDLE AND

PUSHED US TO INNOVATE AND

KEEP MOVING FORWARD, BUT OUR

PERSEVERANCE AND TENACITY IS

STARTING TO PAY OFF.

.

innovate and keep moving forward, but our perseverance

and tenacity are starting to pay off.

In the last decade alone, the business has grown 580%

as Australian consumers increasingly seek out locally

produced, sustainable protein options. Humpty Doo

Barramundi now supplies up to 130 tonnes a week to

Australia’s top restaurants, hotels, and pubs. Our fish is

also flying the flag for premium-quality Australian produce

overseas as well, featuring in Qantas Business Class and

the 2025 World Expo in Osaka, Japan.

Humpty Doo Barramundi stands apart in the market. Our

fish are grown in land-based saltwater ponds to mimic the

natural habitat that barramundi thrive in. We have low pond

stocking density and, together with our award-winning

closed-loop water recirculation system, that means we can

grow healthy, happy fish without the environmental and

animal welfare challenges that can be associated with seabased

farms.

We believe that innovative closed-loop approaches are

critical if Australia is to increase its aquaculture production

sustainably. Our mission is to responsibly produce

beautiful Australian barramundi while demonstrating our

genuine care and commitment to our people, our fish, our

environment, and our partners.

Our ability to enjoy top-quality seafood long into the future

depends on the choices we make as producers and as

consumers. We're proud to share with more Australians

who are choosing seafood that tastes good and is grown

with respect.

SHOWCASE/ NUTWORKS

THE PERFECT PAIR

AS WE GET CLOSER TO THE GIFTING SEASON, NUTWORKS IS PROUD TO BRING A TRULY

INDULGENT SNACKING EXPERIENCE TO ANY HOSPITALITY VENUE.

Nutworks delivers an experience that speaks directly to your

guests and clients, elevating and adding a premium value

to any offering. With a diverse range of Australian-made

products, it’s easy to curate a standout selection for hotel bars,

cafés, hampers and gifting.

More than just quality snacks, Nutworks takes us through how

they partner with hospitality venues to craft memorable guest

experiences and add value to every touchpoint.

INDULGE

SWEET, DECADENT, AND INDULGENT

Sweet and infused with the flavours of

salted caramel, lamington, and even salted

chilli, our Indulge range brings together two

ultimate treats — macadamias and decadent

milk, white, and 70% dark chocolate.

These are available in 75g and 200g packs

and are perfect for hotel gifts and hampers.

GOURMET

SALTY, SPICY, AND SWEET

Using only the most premium hand-sorted kernels, our

Gourmet series blends carefully curated flavours with

the creamy goodness of locally grown macadamia

nuts. This range comes in 75g and 200g packs and is

perfect for in-room purchases, bar snacks, distilleries,

wineries, and outdoor functions.

ROAST SALT

The essential bar snack.

Pair with a crisp beer or

a dry martini, or add a

salty hit to round out a

cheeseboard — these

macadamias are a

versatile staple.

SUITED FOR THE

HOSPITALITY

INDUSTRY

Our Bulk Supply range

is comprised of cartons

of raw, roasted, and

flavoured macadamias in

addition to macadamia

oils. As a premium range

of top-shelf, professionalquality

ingredients, our

convenient Bulk Supply

options are perfect for use

in commercial kitchens

across Queensland.

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 upon request

• trade support on your first order

• marketing support — digital, print, and point-of-sale materials

• competitive pricing to suit your business

WASABI

Bold heat, bright crunch

— elevate sushi service,

spice up cocktail menus,

or add a little intrigue on

a cheeseboard.

MANUKA HONEY

A touch of natural

sweetness — perfect with

sparkling whiskey highballs

or as a luxe finish to a

hamper or minibar.

• social media content sharing and collaboration to boost

your brand

• a dedicated sales representative for personalised assistance

• 75g, 200g, and bulk supply available with no MOQ and up to

pallet volume orders

/ 60

REVIEW

Summer 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 Lauren Whitenect to begin your order today: 07 5472 7777 or lauren@nutworks.com.au

37 Pioneer Rd, Yandina | 07 5472 7777

nutworks.com.au

100% Australian owned, grown and made.

PUB TALK/ PAUL ST JOHN-WOOD

SPRING FEVER

THIS MUST BE MY FAVOURITE TIME OF YEAR, AS QUEENSLANDERS EMERGE FROM WINTER

HIBERNATION AND OUR PUB’S BEER GARDENS ARE ONCE AGAIN A HIVE OF ACTIVITY.

The beer garden culture is synonymous with the sunshine

state, and I would argue there is nowhere in the world that

does it better. On my recent run out to northwest Queensland,

it was exciting to see even our most remote pubs evolving and

improving their outdoor dining offerings.

We have a range of partners who offer preferential pricing to

QHA members to design, construct, or fit out your hospitality

outdoor spaces, all of whom can be found in the directory and

partner pages of this publication.

On-premise promotions

As I continue to travel around the state, I am seeing many

venues that are inadvertently advertising on-premise

promotions or pricing, which constitutes a breach of the Liquor

Act. We have made a representation to make amendments to

allow for businesses to externally advertise their on-premise

promotions — however, the legislation should be adhered to

while these restrictions are still in place.

Section 142ZZC (1)(a) to (c) of the Liquor Act prohibits a

licensee or permittee from advertising, or allowing anyone to

advertise:

(a) the availability of free liquor or multiple quantities of

liquor (for example, two drinks for the price of one)

for consumption on the licensee’s licensed premises

or the premises to which the permittee’s permit

relates (each the advertised premises)

(b) the sale price of liquor for consumption on the

advertised premises

(c) a promotion that is likely to indicate to an ordinary

person the availability of liquor, for consumption on

the advertised premises, at a price less than that

normally charged for the liquor (examples of these

include ‘happy hour’, ‘all you can drink’, and ‘toss the

boss’)

In accordance with s142ZZC(2), a person does not contravene

s142ZZC(1) if:

(a) the advertising happens only within the advertised

premises

(b) the advertisement is not visible or audible to a person

who is outside the advertised premises

Guideline 60 requires you to have a documented promotion

management plan, or harm minimisation strategy, for all onpremise

liquor promotions. These plans detail the strategies

you will implement throughout the promotion period to ensure

patrons consume in a safe and responsible manner.

If you would like a promotion management plan template

or require assistance with your external advertising, please

contact me directly or through our main office.

Sunshine Coast Region Hoteliers Meeting

On Tuesday, 14 October the QHA will host a publican’s lunch

for hoteliers and their key staff from around the Sunshine

Coast Region at Surf Air Beach Hotel Marcoola from 11:30am

to 2:00pm. The meeting will feature discussions and business

development presentations from a range of QHA staff and

corporate partners.

Lunch and beverages will be provided for all attendees. Details

of the event have been sent to all venues in the region, and

registrations are still open.

PEOPLE, POTS

People, Pots &

Profits – Gold Coast

On Wednesday, 29

October QHA, in

conjunction with Asahi

Beverage’s CUB, will be

hosting the final People, Pots &

Profits forum for 2025 on the Gold Coast

at the Grand Hotel Labrador for operators

and their key staff from around the southeast

Queensland region.

The forum will feature presentations from leading

experts in the industry, focusing on business

development initiatives for your hotel. The forum

is free to attend, and there is still time to register

attendance for you and your key staff.

& profits

THE BEER GARDEN CULTURE IS SYNONYMOUS WITH

THE SUNSHINE STATE, AND I WOULD ARGUE THERE IS

NOWHERE IN THE WORLD THAT DOES IT BETTER.

/ 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, 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

Quantaco

Ph: 02 8346 6000

quantaco.co

SW Accountants

& Advisors

Ph: 07 3085 0888

sw-au.com

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

Liife Architecture

Ph: 0401 384 547

archliife.com

MCD Construction (Qld)

Pty Ltd

Ph: 0423 982 625

www.mcd.net.au

ROOM

(nee The Apartment Store)

Ph: 0411 211 065

room.design

BEVERAGES

Asahi Group

Carlton & United Breweries

Ph: 07 3666 4104

cub.com.au

Black Hops Brewing Co

Ph: 0415 324 154

blackhops.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

Red Bull Australia

Ph: 02 9023 2892

redbull.com.au

Samuel Smith & Son

Ph: 07 3373 5777

samsmith.com

Sazerac AUNZ

Ph: 07 3085 7418

southtradeint.com.au

Suntory Oceania

Ph: 0427 561 519

suntoryoceania.com

Treasury Wine Estates

Ph: 03 9685 8000

treasurywineestates.com

Vinarchy

Ph: 0409317359

vinarchy.com

Flying Foam Pty Ltd

Ph: 0413 447 711

flyingfoam.com.au

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

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

MYMAX

Ph: 07 2113 4114

mymax.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

Spinifex Energy

Ph: 0419 108 638

spinifexenergy.com.au

FINANCES, BANKING,

INSURANCE &

INVESTMENTS

Commonwealth Bank of

Australia

Ph: 0432 199 607

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

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


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

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

Keno

(The Lottery Corporation)

Ph: 07 3001 9300

thelotterycorporation.com

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

TAB

Ph: 0436 816 254

tab.com.au

Utopia Gaming Systems

Technology Pty Ltd

Ph: 0438 066 712

utopiagaming.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

Rooks Entertainment

Ph: 07 4068 8633

rooks-entertainment.com.au

Infinity Group

Ph: 1300 615 832

infinitybusinesssolution.com.au

Liquor Licensing Consultants

Ph: 0417 632 311

E: info@liquor-licensing.com.au

liquor-licensing.com.au

Logic Hospitality

Ph: 07 5520 3957

logichospitality.com.au

Mondandia Consulting

Ph: 0448 710 629

monandiaconsulting.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

QHA GOLD PARTNERS

Morph Consulting Services

Ph: 0438 758 847

morph-consulting.com

Off Market Hotels

Ph: 0408 192 490

offmarkethotels.com.au

Professional Hospitality

Ph: 07 3160 8132

professionalhospitality.com.au

Power Jeffrey & Co -

Hotel Brokers

Ph: 07 3832 6000

powerjeffrey.com.au

Prostaff Events Pty Ltd

Ph: 0433 553 987

E: Info@prostaffevents.com.au

prostaffevents.com.au

HTL Property

Ph: 02 9136 6373

htlproperty.com.au

RevenYou

Ph: 0497 864 694

www.revenyou.com.au

SGW Hotel Broker

Ph: 0417 508 452

sgwhotelbroker.com.au

LEGAL

HOTEL ENTERTAINMENT

News Corp Australia

Ph: 0439 738 926

newscorpaustralia.com

Optus Sport

Ph: 0478 061 267

sport.optus.com.au/venues

Sky Channel

Ph: 07 3228 6344

Freecall: 1800 251 710

skychannel.com.au

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

BSV

Cookers

DNS Specialist

Hospitality Services

Everi

Good Drinks Australia

QHA SILVER PARTNERS

H&L Australia

Next Payments

News Corp Australia

Odyssey

Onyx Gaming

Optus Sport

QHA BRONZE PARTNERS

Prosperity Advisers QLD

Simon George & Sons

STR, a CoStar Group

Company

Trans Tasman Energy

Group

Utopia Gaming Systems

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

Independent Liquor Group

Ph: 07 3713 2751

ilg.com.au

Liquor Legends

Ph: 07 3107 7422

liquorlegends.com.au

Best Security

Beyond Payments

Black Hops Brewing Co

BOC Limited

BSPN Architecture

Caughley and Co

Chewzie Table Ordering

Coopers Brewery

Command 51

Green Finance Group

GSA Insurance Brokers

HLB Mann Judd

Impos Point of Sale

Infinity Group

Infinity Business Solution

Motorola Solutions

Australia

Ozone Hospitality

Services

Paramount Liquor

Platypus Print Packaging

Power Jeffrey & Company

Quantaco

Rohrig Constructions

Red Bull Australia

Sazerac AUNZ

Simtech

Stan Sport

SW Accountants &

Advisors

SwiftPOS Oolio

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.”

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.

For more information please contact the

QHA Training Centre

P. 07 3221 6999

E. info@qha.org.au

W. qha.org.au

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

MEDIA / MARKETING

Horse & Water Creative

Ph: 0401 345 201

horseandwater.com.au

Outback Queensland Tourism

Association

E: admin@outbackqueensland.

com.au

outbackqueensland.com.au

POINT OF SALE/

PAYMENTS

Beyond Payments

Ph: 1300 192 600

beyondpayments.com.au

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

NCR Atleos

Ph: 07 3213 9504

ncratleos.com

SwiftPOS Oolio

Ph: 0434 840 624

swiftpos.com.au

Next Payments

Ph: 0447 429 868

nextpayments.com.au

Banktech

Ph: 1800 080 910

banktech.com.au

Harris Data Systems

Ph: 07 5535 7677

harrisdata.com.au

PRINTING / PACKAGING

Platypus Print Packaging

Ph 07 3352 0300

platys.com.au

Braille House

Ph: 07 3848 5257

Braillehouse.org.au

SECURITY / CLEANING

Best Security

Ph: 07 3212 8460

bestsecurity.net.au

Command51

Ph: 0437 368 352

command51.com.au

Ozone Hospitality Services

Ph: 1300 793 547

ozonehospitalityservices.

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

Hikvision Australia Pty Ltd

Ph: 1300 976 305

hikvision.com

Lotus Commercial Pty Ltd

Ph: 1300 653 536

lotuscommercial.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

Chewzie Table Ordering

Ph: 1300 243 994

chewzie.me

Motorola Solutions Australia

Ph: 0449 548 900

motorolasolutions.com

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

CTB & Co

(Cooking the Books)

Ph: 1300 911 282

cookingthebooks.com

Harris Data Systems

Ph: 07 5535 7677

harrisdata.com.au

IDU Technologies Pty Ltd

Ph: 07 3035 5401

idu-identification.com

Jands

Ph: 0408 506 620

jands.com.au

JB Hi-Fi Commercial

Division

Ph: 07 3360 9925

jbhifi.com.au

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

Vix Vizion Pty Ltd

Ph: 0413 026 918

vixvizion.com

TRANSPORT

A.P. Eagers Limited

Ph: 07 3109 6731

apeagers.com.au


Ph: 1300 836 025

trinitas3.com.au

/ 66

REVIEW

tickets on sale

— presents —

22 OCTOBER 2025

HOWARD SMITH WHARVES

This exclusive hotel industry event is an

excellent opportunity to network with hotel

industry members and friends.

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Issued by Host-Plus PTY Limited. HP3250

QHA Review - Issue 74 - October 2025

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