Mansions Tavern - Australian Hotels Association (SA)

The Official Publication of THE AUSTRALIAN HOTELS ASSOCIATION (SA branch)
Registered by Australia Post: PP504655/00074
February/March 2011
Mansions Tavern
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3
18
The British Hotel
Many people had committed the British Hotel in Port Adelaide to a pile of rubble four
years ago, now the versatile modern venue is bringing new life to the Port.
Contents.
06
Major Sponsor
Cocktail Function
The AHA|SA
celebrated with its
major corporate
supporters.
10
Mansions’ facelift
The major renovations
are Mansions’ first
since 1979, with the
$1½m project being
completed just over
12 months ago.
26
Cocktail MasterClass
Hotel SA provides
you the instruction to
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44
Beverage Buyer
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www.ahasa.asn.au
5
President’s
Report
Peter Hurley, AHA|SA President
Hotels Reaching Out.
he devastation experienced by flooding and cyclones in
many communities in Queensland, NSW and Victoria
shocked and saddened Australians. Seeing entire
towns submerged and hearing the stories of heartbreak from
residents demands action from those of us lucky enough to
avoid this disaster.
The Australian hotel industry has an excellent track record
in supporting disaster recovery. From the Canberra bushfires
of 2003 to the Asian tsunami of 2005 and the Victorian
bushfires of 2009, the AHA has taken a lead role in
coordinating the fundraising efforts of more than 5,000
member hotels Australia-wide. These previous appeals have
harnessed the generosity of the Australian public to help those
in need, and I have no doubt that the industry will do more
than its fair share to support the current relief effort.
Continuing this practice, the AHA recently launched a
national appeal to raise funds in support of the Queensland
Premier’s Flood Disaster Relief Appeal. Pubs across the
country have been collecting donations from patrons
to provide to the Appeal. In many cases the donations
collected are being matched by the hotelier to maximise the
contribution, and I am pleased to report that the punters are
being very generous in their support. I am confident the AHA
will be able to provide a significant donation to the appeal
on behalf of Australia’s hotel industry.
There are around 40 hotels which have been significantly
impacted by the floods, and I am pleased to say that part
of the AHA relief effort will include targeted assistance for
affected hotels in the form of supplies and services. It is
important not just for the hoteliers but also for their local
communities that these pubs are able to clean out the mud
and reopen for business as soon as possible. I congratulate
the Queensland Hotels Association for leading this effort on
behalf of the other AHA branches.
thank outgoing Gambling Minister, Tom Koutsantonis for his
work with our industry and his passion and involvement in
identifying solutions acceptable to all. Gaming continues to
be an important part of our business, and we value the strong
working relationship we have with Government.
New Gaming Minister
On the 8th of February we saw a reshuffle of State cabinet,
and a newly appointed Gaming Minister, Bernard Finnigan.
We congratulate the new Minister on his appointment to
Cabinet, and look forward to working with him in his portfolio
of Gambling. We would also like to take the opportunity to
Chris Binns
The industry lost a great man recently, with the passing
of Chris Binns. Chris Binns served on the AHA|SA Council
from 1994 – 2001, and was a valuable part of the South
Australian Hotel Industry, and the hospitality family. Our thoughts
are with wife Sue, and children Matthew and Samantha.
T
More Smoking Bans Proposed
The Minister for Health, the Hon. John Hill MP. has indicated
that he would want to set a future date for total smoking ban
where food and drink is served. We are absolutely opposed
to such a position.
It is clearly the AHA|SA’s desired position to work with
Government to get positive outcomes but a mandatory pre
determined ban at some date in the future is considered
unreasonable and damaging in light of the enormous
investment expended in accommodating the November 2007
no smoking restrictions. The investment estimated on average
at about $235,000 per venue and collectively now in the
hundreds of millions of dollars.
The Hotel Industry’s legitimate concern is the continued
erosion of our patron base, the revenue implications of that
and as a consequence the capacity to employ.
A recent study by Deloitte simply confirms the same. That
study on behalf of AHA suggested that a ban on smoking
in outdoor areas statewide would mean reduction of 18-19
per cent in customer numbers and a loss of 26 hours of paid
labour for every 10 per cent in revenue reduction. That means
less jobs! Jobs! Jobs!
The Industry has clearly demonstrated a capacity to cooperate
in the transition to non smoking venues but any further
restrictions in light of what is clearly no demand will be resisted.
We have the runs on the board in adjusting to the new
standard of smoke free indoors but the argument runs painfully
thin to extend the same to outdoor or al fresco dining – it’s a
bridge too far! Ban the product if you must but don’t further
damage or undermine the viability of this sector.
www.ahasa.asn.au
6
Major
Sponsor
Cocktail
Function
T
he Major Sponsor Cocktail Function was held at the
Alma Tavern Norwood, on Tuesday 1 February.
This annual event brings together the AHA|SA Council
and Platinum, Gold and Silver sponsors to mark the start of
the new calendar year.
Over 80 guests enjoyed the fabulous food and hospitality
provided by the Hurley Hotel Group.
A presentation was made to new Gold Sponsor, Maximum,
and AHA|SA President Peter Hurley thanked the sponsors for
their ongoing support and generosity.
Our corporate sponsors are an integral part of the AHA|SA
and the SA hotel industry and we thank them for their
continued support.
2
1
3
1. David Bolton & Ben Owens – Maximum 2. Michael Angelakis –
Angelakis Bros; Peter Hurley – Arkaba Hotel; Cathy Pipinias – James
Richardson 3. Graham Hobbs – Eureka Pub Group; Peter Brien
– Alberton Hotel; Ian Horne – AHA|SA 4. Simone Sadler & Geoff
Cockeril – Diageo 5. Richard Favretto – Constellation Wines; Rowan
Leahey – Pernod Ricard; Jacky Hamood – ALM; Pat Carpenter – CocaCola Amatil; Scott Matthews – Matthews Hotels 6. Nick Bastian
– APRA; Rhonda Turley – Gaming Care; Gary Burrows – APRA 7.
Malcolm Steele – Steele & Assoc Hotel Brokers; Matthew Binns – Robin
Hood Hotel 8. Steve Horn – Bankwest; David Basheer – Strathmore
Hotel; Rick Basheer – Moore Stephens 9. Chris Branson – Railway Hotel
Peterborough; Shane Roberts – Berri Resort; Rick Payne – Lion Nathan.
HOTEL SA
a.
7
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5
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9
SMOKING IS ADDICTIVE
Health Authority Warning
Intended for the tobacco trade only
MOVING FORWARD
ng but
ent's
are correct. If
a further
NS:
FOR MORE INFORMATION CONTACT YOUR ITA REPRESENTATIVE
OR CALL OUR CUSTOMER SERVICE: 1300 308 208
OVIDED,
DICATED
AND
IMP1656 Escort_HSA_65x185mm_H_FA.indd 1
19/01/11 10:46 AM
www.ahasa.asn.au
9
2011 Hotel Industry Awards for
Excellence - Call for Entries
Coming soon!
E
ach year, the Hotel Industry Awards for Excellence
recognises those AHA|SA Member Hotels who are
‘the best’ in their nominated categories. This
on-going commitment to excellence ensures our State’s
hotels are without peer in Australia.
South Australian hotels provide patrons with a great
range of food and beverage, excellent service and quality
accommodation. They are also the perfect place to socialise,
be entertained, relax and enjoy living. Without doubt, our
hoteliers and their staff should be extremely proud of the
services and facilities they offer.
The annual AHA|SA Hotel Industry Awards for Excellence
provides a prime opportunity to showcase your venue and
be proud of your achievements. For the winners it also brings
fabulous marketing and endorsement opportunities and many
valuable benefits to your hotel. The nomination process is
simple and free. The 2011 Hotel Industry Awards for Excellence – Call for
Entries information will be issued to all AHA|SA Member Hotels in
mid march. Nominations will close on Friday, May 21.
Winners of the Awards for Excellence will be announced
at the Gala Dinner, to be held at the Adelaide Entertainment
Centre on Tuesday 2 August. State winners automatically
qualify as a finalist for the National Awards for Excellence. More details of this event will be announced soon.
For all enquiries regarding the Awards for Excellence,
please contact Lucy Randall, Manager – Events &
Sponsorship on 8100 2441.
“After winning several awards, the icing on the cake was
hearing ‘The Highway’ announced as SA’s Best Overall
Hotel. This title is the greatest reward for our team’s hard
work, commitment to our business objectives and maintaining
a clean, contemporary environment which paid off for us at
SA’s most prestigious industry awards night.”
Simon Adami – The Highway
“The main aim when nominating your hotel is to win...
of course! However, as an Operations Manager, the
nomination process forces you to evaluate your business. And
by involving Manager’s in the writing it creates accountability
first and then ownership of their Department’s worth. And
when these same Managers are present at the Gala Dinner
and win…the emotion is ‘electric’. You can’t buy that
motivation and ownership!”
Linda Noack – Belair Hotel
“Winning the Award for Best Sporting Entertainment at
the 2010 AHA|SA Awards for Excellence has definitely
assisted in promoting and advertising our hotel. We are
proud to acknowledge this achievement and it has given us
opportunities that put simply, money cant buy! We would
definitely encourage hotels to enter the awards.” David
Griffiths – Morphett Arms Hotel
www.ahasa.asn.au
a place in
every memory
By James Murphy
So many South Australians have
a memory of a time they had at
Mansions, such is the nature of the
Pulteney Street club.
The State’s first underground
nightclub has long been a watering
hole for University students and
young people enjoying the start to
their clubbing career.
FEATURE
12
HOTEL SA
FEATURE
13
Fulfilling reputations
T
he major renovations are Mansions’ first since
1979, with the $1½m project being completed
just over 12 months ago.
The total refit involved removing the inside shell
of the club and owner Ian Grigg said when he took over the
tavern 15 years ago he walked into a derelict establishment.
“The tavern was originally opened in 1979 and before being
opened was used as a storage facility for the x-rays that were
taken above testing for people with tuberculosis,” Grigg said.
“Structurally everything was 32 years old, it was almost
impossible to change it and cover it up. We had no option but
to rip it all out and start again!”
The venue, which is now licensed for 360 people, still
has the original 1920 brick work on the interior walls of the
modern downstairs entertainment area.
“Mansions is one of those places that has a reputation and
these renovations only further improve this reputation.
“Everyone has a story from Mansions. They would have all
visited the club between the ages of 18 and 20 and their
faces when they now come down are full of smiles and looks
of surprise.
With so many South Australians having a personal
connection to the club it was important that the refurbishment
delivered a new lease on life without losing its historical
features.
“Apart from having a striking look, it was vital that the
renovations were bullet proof. The club takes a pounding every
weekend and so everything had to be hard and have the
ability to withstand the battering.
“The renovations have meant that we have lost a lot of
our elderly clients but have been able to successfully place
ourselves to appeal to businessmen and women.”
The renovations are aimed at white collar inner-city workers
and look to reinvigorate an area of the city that Grigg believes
has lost some of its past gusto.
“The east end of the city has quietened down a fair bit over
the past three years.
“It was an easy decisions to make – we had to update and
change or fall by the wayside.
“There is a definite changing demographic in the city now, its
fluid and we see the need to keep moving with the times and
not become stagnant.”
DAVIES
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Managing Directors Merv Davies and Simon Butler designed, programmed and
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Clipsal high quality products were also used exclusively
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FEATURE
14
Let there be light
All day, any day
Being an underground club it was imperative for Grigg
and his team that on patrons’ descent down the aesthetically
pleasing staircase they entered a bright and bubbly area.
Prior to the renovations Mansions was very dark, meaning
there was a lot of power required to light the venue.
Grigg said they set out to use a much brighter colour
scheme in the renovations.
“We have turned Mansions from dark to light,” he said.
“Before the renovation it seemed like a black hole, we
had even been known to go out and get flood lights just to
lighten the place up.
“Being underground it was vital that the colour scheme was
light and bright. Previous to the renovations the club had
dark floors and dark timbers; whatever we did it was always
still going to be dark.
“The new colour scheme has saved us a lot of power
with white walls and floors. It is a true transformation and
reinvention.
“We have shelled the whole of the place and completely
re-fitted it. The kitchen is the only thing that has remained
as is. It’s a completely different venue and it’s great.”
The white floors and light colour scheme have allowed
Mansions to increase its flexibility with internal lighting.
One of the major enhancements is that the bars are now
illuminated with changing LEDs, providing a funky cocktail
lounge feel.
“There are LED lights above the bar, as well as in the
bar with pebbles. The pebbles with the backing of the
LED lights provide a visually stimulating effect,” Grigg said.
These LEDs can be themed in colour to match the style
of a party, allowing for clients to have complete control
of their function. Music to these screened function areas
is also able to be individualised.
Along with the original walls and the kitchen, the
balustrade staircase as you descend into the club has
remained in its original form.
The balustrade on the staircase is original but it has
been restored to provide a stunning support as you enter
the club.
Downstairs there are three major areas with the dining
room, front bar and a gaming lounge that features 32
of the latest games.
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HOTEL SA
FEATURE
Not quite like clockwork
15
The 18 month project ran smoothly for the most part, although
when it came to removing a supporting column the club was
forced to shut its doors.
“We started the project in stages and initially we had
planned not to shut.
“A major part of the renovations was the removal of a
column that was situated in the middle of the bar. As this
column had an impact as a support of the building there was
a six week delay, which really inhibited stage two of the
project. This resulted in us having to close for three months,”
Grigg said.
“We have ended up with a lot more floor space because
we were able to shrink the bar once the column was removed
from the inside of the bar. It has also provided added
functionality for staff not having to contend with the column
behind the bar.
Following the shut down, Mansions re-opened with
tradespeople still completing the finishing touches.
“The process had a couple of hiccups but it was important
for our patrons that we opened our doors as soon as we could.
“Every aspect of the project took a little longer than
anticipated but the important thing is we now have this
absolutely brilliant result. At the end it all worked out and
that’s what is important.”
The new beginning
Mansions is now more than just a nightclub. It is a venue in its
own right, hosting lunches and dinners right throughout the week.
As the sun sets over the city of churches the dining area is
cleared and replaced with low coffee tables and ottomans
that suit the impending nightlife set to engulf the
underground club.
“On Saturday nights there is house and electro music in the
main room with RnB being played in the front bar. A curtain
separates the two areas and with the way the speakers are
positioned there is no cross-sound pollution of the two areas.
Whatever your memories of Mansions, the renovations are
guaranteed to deliver an enhanced experience of this popular
inner city club. HSA
Production Solutions:proud to have provided
AV services for
The Mansions Tavern world class venue refurbishment
www.ahasa.asn.au
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VALE
17
Christopher
Spencer Binns
C
hris was born on April 17, 1942 and lived with
his parents in North Adelaide along with his four
siblings. Chris was a foundation pupil at Black Friars
School at Prospect. When Chris was 15, the family moved to
Seacliff and Chris then attended Sacred Heart College.
After finishing school, Chris went to teachers college and
took up a teaching placement in Loxton. That is where he met
Sue at theatre group and they starred together in the stage
play called ‘Sailor Beware’. They were married on stage,
and rumour has it that over the five nights of the play, the
scenes, especially the kissing ones, got longer and longer.
They obviously enjoyed each others company.
Sue announced she was moving to Adelaide and Chris
followed, taking up a role with Colgate Palmolive. Eight
weeks prior to their wedding, Chris’ job moved them to
Launceston, Tasmania for ten months, then onto Sydney for
12 months, where their first child Matthew was born. They
then moved to Brisbane for 14 months then back to Sydney
where their daughter Samantha was born.
It was in Sydney that Chris announced to Sue one day that
he was over corporate life and wanted to “buy a hotel”.
Sue said that was fine, on the condition that the hotel was
in Adelaide not Sydney, to be closer to the family. Chris had
always worked in a hotel in some form, starting at the Seacliff
Beach Hotel when he was 12. He simply liked being part of
the hospitality industry.
They bought the Tintinara Hotel in 1976 and quickly
made many great friends including the catholic priest from
Bordertown, Father Noel. There was no Catholic Church in
Tintinara so Sunday mass was conducted in the hotel.
While at the Tintinara Hotel, Matthew attended boarding
school, but Samantha wasn’t so keen, so the family decided
to move back to Adelaide. For 18 months they ran a ‘Tom
the Cheap’ Grocery Store in Kilkenny and then in 1985 they
decided to buy a hotel. The only hotel for sale in Adelaide at
the time was the Exeter Hotel on Rundle Street, so they bought
that with Chris’ brother Nicholas Binns. They went on to also
purchase the Flagstaff Hotel on Franklin Street. Chris and
Nicholas tossed a coin and Nicholas stayed at the Exeter
and Chris and Sue went to the Flagstaff. After a few years,
Chris and Sue purchased the Robin Hood Hotel in Norwood
in 1996 and later sold The Flagstaff.
In recent years, Chris and Sue also went into partnership
and bought the Old Spot Hotel, Gawler and in Chris’ final
weeks he oversaw the purchase of the Glynde Hotel, Glynde.
Chris sat on the AHA|SA Council from 1994 to 2001, and
was a valued and important member of the hotel industry in
South Australia.
Chris was an astute businessman and incredibly
hardworking. He has left an amazing legacy to his wife
Sue, his children Matthew and Samantha, their partners
Charmaine and John, and grandchildren Thomas, Victoria,
Charles and Harry.
Chris was a keen golfer and was a member of the Riverside
and the Liquor Industry Golf Clubs. He was also in love
with his beloved red Mercedes Convertible. His other great
passion was the Liberal Party and he was the Treasurer for
the Unley/Parkside Branch for over 20 years. He was well
regarded and enjoyed his work with the party, which he said
was a joy and a challenge.
Chris, with Sue, also volunteered for the ‘Holiday Explorers’
for 11 years, taking intellectually disabled children on
their houseboat at Blanchetown. Chris was involved in the
activities with the kids and he and Sue would give up their
bed and sleep on the top deck under the stars in their
double swag.
Chris had a quiet but strong faith in the Catholic Church.
This faith bought him great comfort and peace in his final
days which provided great relief for his family and friends.
He wasn’t afraid of death and his strength of character and
belief was a great comfort. HSA
www.ahasa.asn.au
The new port
By James Murphy
HOTEL SA
FEATURE
19
After a two and half year renovation,
the heritage listed and recently
renovated British Hotel brings a
breath of fresh air to Port Adelaide.
Derelict to dainty
Built in 1847, the famous hotel
contrasts its heritage and culture
with sleek and stylish interiors to
deliver a relaxed, friendly and
vibrant environment.
A successful Port Adelaide businessman’s passion for the
development of the peninsula was the spark that led to
the redevelopment.
When Bruce McFarlane decided to take the deserted hotel
and, behind closed doors, begin the complete re-fit, not even
he could have envisaged where it would be one year from
re-opening its doors.
Hotel manager Sandy Ormsby said she and business
partner Catherine Scolyer could not be happier with the result.
“Before the refurbishments began the pub was totally
derelict, there were broken windows and people would
throw things on the roof,” Ms Ormsby said.
“This was the case for about two years and the thought
around the Port was that it would just be flattened.
“Then Bruce took it over and started work behind the
scenes. People couldn’t see
the work that was happening
and then all of a sudden it just
came out.
“The hotel environment is
now tasteful but comfortable,
without being over the top.”
Mr McFarlane’s passion
was rewarded at the recent
Heritage Awards for Port Adelaide, winning the ‘special
project’ category.
“I have a passion for the area, when I got involved I thought
why wouldn’t it work? Most of the Port is old and crusty and
we are brand new!
“A year in and the word is certainly getting around and we
are growing. Weekends are really busy, now I want to entice
people to stay longer after dinner so that they don’t eat and run.
“We are relying on word of mouth and we are slowly getting
people to cross the bridge.”
M
any people had committed the British
Hotel in Port Adelaide to a pile of rubble
four years ago, now the versatile modern
venue is bringing new life to the Port.
“The hotel environment
is now tasteful but
comfortable, without
being over the top.”
www.ahasa.asn.au
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FEATURE
21
Have your say
For Ormsby ownership is something that is vital to the success
of the hotel.
When she speaks of this ownership she is not talking about
herself, Scolyer or McFarlane but of the staff and patrons.
A number of staff members have input into the interior
make-up of the hotel and Ormsby said patrons also have an
opportunity to put their ideas forward.
“The staff have contributed to the refurbishment with one of
our bar staff doing the artistic work on the signs in the Falie
Bar and one of the staff member’s uncles responsible for the
glass in these signs. Everyone has in some way been involved.
“The first part of the renovation was the restaurant and
bistro. People didn’t like aspects of it, they didn’t like some
of the menu so we changed it. I don’t want to be the same,
I want to be different.
“We will make changes if it is what the customer wants
and it is realistic.
“A customer can give their feedback and then they may
come in a week later and it has all changed. They can
see the results of their feedback. I just can’t get enough
fresh ideas.
“Staff are taking some ownership of what they’re doing. I
know it is corny but it’s like one big family, I work with them
behind the bar and by working with your staff I find that they
respect you more and it also allows me to meet our patrons.”
Three levels of entertainment
The British Hotel operates three very different levels,
illustrating the venue’s versatility.
There is a dining room and front bar on the ground floor,
a function room upstairs and a number of different rooms
underground that make up an intriguing cellar.
As you enter from North Parade the flair of the Falie Bar
automatically makes an impression, with its bright greens,
yellows and reds.
The original leadlight front door is hanging on the wall of
the Falie Bar, providing a stark reminder of the building’s
history. This sense of history was something that project
architects Studio 9 said was imperative when dealing with a
project of such historical prowess.
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www.ahasa.asn.au
FEATURE
22
The River End Bar is very light and happy with timber
booths, timber chairs and a low timber table in the middle of
the room. The original exposed rustic brickwork of the western
wall contrasts against the highly visible and bold feature
walls. This preserved delight has soft formed backlit plywood
bulkheads suspended within the existing building volume.
“The vision was to be comfortable, relaxing and a good
atmosphere with a good vibe. The feeling of the place keeps
people calm and they seem
to respect the pub and not be
idiots,” Ormsby said.
The upstairs function area
features a large room, a
separate room with pool table
and its own bar to service any
event held on the upper floor.
With the idyllic location of
the hotel the upstairs balcony possesses some of the most
stunning views in Port Adelaide. The balcony overlooks
the water and the two Port bridges, with the greatest sight
watching the sunset as it reflects off of the Port River.
The private outdoor area acknowledges the traditional wharf
construction of the area in a contemporary format, with the
careful design of vertical recycled solid hardwood elements
contrasting against glimpses of bright colour through a slatted
plank wall.
Ms Orsmby said many small community groups meet
downstairs because they love the privacy that it provides.
Privacy is one thing but there is also a history to downstairs,
one that is much older than the hotel.
Many old hotels have ghost stories and the British Hotel is
no different, Ormsby and staff believing there to be a number
of non-human influences within the hotel.
“Iven the ghost lives in one of the cellar rooms. One night
we got a séance down here
and Iven threw a glass at my
chest.” Ormsby said.
“The story goes that
apparently Iven is buried
here and he wants us to dig
him up.
“Believe what you will but
there have been a couple of
things that have made me stand up and take notice.
“Some nights I will lock up and turn off all the lights and
then I will get to my car and all of the lights will be back on.
It’s actually really annoying because it means I have to go
back into the hotel.
“Sometimes we will pick something up and go to move it
or a song will come on and then it will quickly change or the
item will be back to its original place, we take that as Iven
saying he doesn’t like the change or the song.
“Believe what you will.”
Ghost or no ghost the British Hotel is delivering an inspired
venue for the people of the Port and is attracting many of the
white collar workers from the surrounding district.
As hotels continue to be boarded up right through Port
Adelaide the British is leading the way, continuing to thrive as
it celebrates its first birthday. HSA
“The vision was to be
comfortable, relaxing
and a good atmosphere
with a good vibe.”
A spooky tale
The upper levels of the hotel deliver a modern and sleek
look, however it is underground that this hotel stakes its claim
as providing something truly different.
The underground cellar area is divided into a number of
small function areas and features a large communal lounge
area with couches.
The cellar is a quaint underground escape. You not only
feel like you are away from the rest of the hotel but the entire
world, it is a very private place. At night, when candles are
lit the underground lair is eerily spooky yet inspiring.
You are secluded when below the surface and for example
when children are downstairs, running around screaming they
cannot be heard above.
HOTEL SA
24
aHa|Sa Staff Spotlight
When did you join the AHA (SA)?
I joined the AHA|SA on January 4 this year.
I had previously been with the AHA|SA in the Manager – Finance &
Administration position from July 2000 to March 2006.
What are your key responsibilities at the AHA|SA?
I’m responsible for the day-to-day financial management and reporting
for the AHA|SA and Gaming Care.
How do you occupy your time outside of work?
My wife and I are carers for a disabled child and I help with his daily
needs, which takes up a lot of my time outside of work.
What’s something readers probably don’t know about you?
I am a fairly keen country music fan.
Where is your favourite holiday destination?
Bronte McCarthy
Warrnambool, Victoria because I like the seaside in that area of
Victoria and I always enjoy being there. Our family has holidayed
there on many occasions over the past 25 years or so.
Manager – Finance
& Administration
If you could ask any three people in the world around for dinner who
would you ask and why?
Slim Dusty - Australian Country Music singer who is no longer with us
and I think he would have been an interesting character to talk to.
Paul Keating – former Australian Prime Minister whose wit I enjoyed
during his parliamentary years.
The late Roy Orbison – one of the all time great singer-songwriters.
Which number
comes next?
7 1 7 2 1 ?
If you can pick the next number in the sequence, you may have the winner of this year’s Adelaide Cup.
These are the numbers of the last five winners and if you’re not 100% sure on what the next number should be,
you could always refer to the form guide, expert tips or the ratings.
However you pick your runner, you can be sure this year’s Adelaide Cup will be more exciting at your local TAB.
www.TattsBet.com
UTS 0361_65x185_Hotel
SA _A Cup 2007_P.indd
HOTEL
SA
2
18/01/11 11:57 AM
Carlton Dry – Legends
of the Dry
Carlton Dry is giving consumers the
opportunity to win $1000 per day for
entering their most exciting story in the
next phase of the current campaign
Legends of the Dry.
Each day in February the most
compelling story of the day will win the
$1000 and go into the running for the
major prize; their story being re-created
into a 3 minute online film starring
Steven Seagal. The major prize winner
will be flown to the United States
with 3 mates for the filming and get 3
nights in LA. The competition closes
February 28th.
Hi to all of our valued Customers,
I hope you all had a relaxing Christmas
break and took the time to enjoy our
South Australian summer with some of
our popular craft beers and ciders.
As we attack 2011 head on, we are
taking a strong focus on execution. This
means that we will aim to bring you a
total category story with an emphasis
on how we can help your business to
utilise our brand promotions effectively
to best serve your customers and
increase your sales.
You’ll be hearing from our field and
account team members in the coming
months to establish how we can help
bring your outlet to life by providing you
with the products, tools and service
to increase traffic, sales volume and
profitability in your venues.
If you’re looking for new ways to grow
your business, then why not tap into
the success of our Carlton portfolio
with Carlton Dry, Draught and Mid,
which have all seen us gain some great
market share momentum in SA, with
Carlton Dry performing especially well
on premise.
s
r
e
h
t
u
r
r
a
C
t
r
a
u
t
S
Cheers,
Stuart Carruthers
The campaign will
feature on our carton
throughout February
and life size cut
cardboard cut outs will
feature in bottle shops
around the country
allowing you to get your
picture with Steven
Seagal.
The final 3 minute
online film will be
released online from
April 1st 2011 with a
30 sec movie trailer
released on free to air
TV for the month of April.
Pure Blonde White Lager
now on tap
Pure Blonde White Lager – the new
premium aromatic wheat beer that
delivers a smooth, full flavour – is now
available in draught.
Wheat beers are traditionally renowned
for being heavy in flavour. Pure Blonde
White Lager is brewed longer to reduce
the carbs and deliver a beer that is
easy drinking yet still big on flavour
with the added bonus of no artificial
preservatives.
Landing on the Australian beer lover’s
radar in 2004, Pure Blonde pioneered
Australia’s low carb beer market and
remains Australia’s number one selling
low carb beer. Pure
Blonde White Lager
on tap is set to offer
something unique
to the Australian
beer scene.
Interested venues
are advised to
contact their CUB
representative or
call 13-BEER.
Carlton Dry presents
‘THANK GOD IT’S MONDAY’
Carlton Dry has
acknowledged
that all days
are not created
equal with
an innovative
program of
‘Industry
Nights’ in Adelaide for
hospitality staff.
‘THANK GOD IT’S MONDAY’ is a year
long program to celebrate ‘the people
who serve the people who do their fun
stuff on weekends’.
The thirst quenching and full-flavoured
brew - the first of its kind in Australia in
terms of adapting this style to a lower
carb beer - has struck a chord with beer
drinkers and the industry, and received
an overwhelming response during its
first month in market.
By recognising that on the nights when
most people are going to parties,
dancing to DJs, listening to bands,
someone behind the bar is serving
them drinks, clearing up their glasses
and generally making sure they have
a good night, Carlton Dry is drumming
up support from the front line bar
staff who actually serve their drinks to
consumers.
Richard Oppy, Group Marketing Manager
for Pure Blonde says that Pure Blonde
White Lager had been a hit so far. “We
were thrilled with the beer’s success in
its first month, and making it available
on tap was the natural next step for the
brand,” he said.
If you work in a bar, club, hotel, venue
or restaurant (or know someone who
does), get yourself to www.facebook.
com/TGIM and RSVP to grab free door
list entry for you and a mate, plus get
alerts and info on Carlton Dry’s future
‘Thank God It’s Monday’ events.
For more information on any of these products or promotions, please consult your CUB Business
Development Executive or order your products direct via our telephone call centre on 132 337.
FEATURE
26
m
Cocktail
aster
class
Delivering your hotel an A+
A
fter a somewhat cool summer the heat is here and with
heat comes a definite desire for cocktails.
Here at Hotel SA we have spoken to our good friends
at Brown-Forman to provide you with some scrumptious summer
recipes.
Further to recipes, we have also had our ear to the ground
listening out to see how hotels approach treating their patrons to
cocktails. Obviously we are not speaking about specific cocktail
bars in this circumstance as their staff specialise in the production
of fine and fruity delights.
The overwhelming trend in hotels seems to be having a small
number of staff who pride themselves on their abilities to produce
quality cocktails. These staff then share their knowledge with all of
the bar staff, usually at a staff training day.
These days are a great opportunity for information to be shared
and usually end up with the staff merrily enjoying the fruits of their
labour. Educational and Enjoyable!
In particular young females are keen to check out the cocktail
menu of their local watering hole, whether it be a lazy and
relaxed afternoon or on a night out. Ensure your cocktail menu
is updated regularly and your staff can come through with the
goods to guarantee repeat business. After all it is the season for it.
Finlandia Mojito
40ml Finlandia Vodka
4 Lime wedges
3tsp Sugar
6-8 mint leaves
60ml soda water
Glass: Highball
Method: Muddle and build
Garnish: Mint sprig
Mixing Guide
Muddle the lime wedges, fresh mint
and sugar into a highball glass. Add half
the crushed ice, Finlandia Vodka and
soda water. Stir lightly and top up with
more crushed ice.
HOTEL SA
Finlandia Mojito
The SIGNATURe OF The SeASON
™
™
FReNCh MARTINI
The FReNCh MARTINI
INGRedIeNTS 15ml Chambord, 45ml Finlandia Vodka,
30ml Pineapple juice
GlASS
Cocktail
MeThOd
Shake ingredients with ice and strain
into a cocktail glass
GARNISh
Pineapple leaf
Always stay in style, drink responsibly.
Chambord Black Raspberry Liqueur, 16.5% Alc by Vol.
Imported by Brown-Forman Australia 2011.
Visit us at chambordonline.com.au
Finlandia Caipiroska
8 raspberries
45mls Jack
30mls Amaretto
45mls Cranberry juice
15mls Fresh Lime juice
Ginger Beer
Method: Muddle Berries add ach shake n strain top with
ginger beer
Glass: Collins.
40ml Finlandia Vodka
4 Lime wedges
3tsp Sugar
Undefined Crushed ice
Method: Muddle and stir
Glass: On the rocks
Garnish: Caipiroska spoon.
Mixing Guide
Muddle fresh lime wedges and sugar into an on-the-rocks
glass. Add Finlandia vodka and half the crushed ice. Stir
lightly and top up with more crushed ice (the vodka can be
substituted here for a flavoured vodka for something different).
Mountain Sipper
Mississippi Schnapper
60mls Jack
30mls Cointreau
30mls Cranberry juice
30mls Grapefruit juice
Method: Shake
Glass: Old fashion
Garnish: Orange zest.
60mls Jack
30mls Peach Schnapps
15mls Cointreau
Dash lime & gomme
Method: Shake and Strain
Glass: Martini
Garnish: Flamed Orange zest.
Tenn Berry Mule
HOTEL SA
Cherry Mash
29
60mls Jack
15mls Cherry Brandy
30mls Lemon juice
15mls Gomme
Method: Shaken not strained
Glass: Old fashion
Garnish: Lemon and cherry.
www.ahasa.asn.au
ALL ABOARD THE CASH CARRIAGE
TODAY AND FEEL THE EXCITEMENT
ON YOUR GAMING FLOOR!
Cash Carriage is a symbol driven standalone 2 level
progressive with an exciting mining theme. Any 3 or
more Cash Carriage symbols will trigger either the
Maxi or Mini jackpot.
When the feature is won a train unloads a carriage of
gold to determine which jackpot prize has been won.
David Buckley 0409 047 899 Email: [email protected]
Travis Blundell 0409 365 530 Email: [email protected]
Konami Australia Pty Ltd. 473 Seaview Rd, Grange SA Tel: 02 9666 3111 Fax: 08 8353 6095
www.konamigaming.com
31
an evenT not
to be miSSed
SA Hotel & Restaurant Trade Show
7 & 8 June 2011 Adelaide Showground
T
he SA Hotel and Restaurant Trade Show has a new
look for 2011.
The biennale event will this year not only be hosted
by the AHA|SA but has the backing of Restaurant and
Catering SA. The partnership brings together the two
major industry bodies in the hospitality sector.
The expo, which is South Australia’s largest food service
and hospitality event, will be held on June 7-8 (Tuesday
and Wednesday) in the Goyder Pavilion at the Adelaide
Showgrounds and is a must see for all AHA|SA members.
The expo provides members with a diverse range of
suppliers, who will be showcasing the very latest for the
hospitality sector. The show is a great opportunity for
suppliers to get their products in front of some of the key
decision makers in the hotel industry. The show not only
appeals to these groups but also business owners,
managers and key staff.
One of the highlights of the event is AHA|SA and Meat
& Livestock SA Pub Burger Challenge. From a long list of
entrants, a short list of finalists will ‘cook off’ at the Show
for the title of South Australia’s best pub burger.
The mid-year timing of the show positions it perfectly for
the hospitality sector.
“Our Trade Show is always a highlight in our calendar.
Even more so this year as we welcome Restaurant and
Catering SA onboard to make this show an event not to
be missed. It is vital for all sectors of our industry to be on
the same page and this Trade Show provides the perfect
platform,” AHA|SA General Manager, Ian Horne said.
“Restaurant and Catering SA is thrilled to be involved
with what is the only event of its type in South Australia.
We are looking forward to being involved for the first time
and making this event bigger and better,” Restaurant and
Catering SA CEO, Sally Neville said.
Best SA Hotel Burger Competition
Dates June 2011 – Tuesday 7th & Wednesday 8th
Open 10am to 5pm each day
Venue – Goyder Pavilion, Adelaide Showground
• Free Admission and Free Car Parking
• First time event staged with the support of Restaurant & Catering SA
• Over 200 suppliers showcasing the latest for the Hospitality &
Foodservice Industry including Food & Beverage, Furniture,
clude
res in tel Burger
u
t
a
e
Fit out, Catering equipment, Hospitality Supplies, Gaming,
F
Ho
st SA
y
Point of Sale, Audio Visual, Cleaning, OH&S, Industry
• Be
tion
ons b
mpeti
nstrati
o
o
C
m
e
Services and much more
d
oking
s
e
• Co
• There will be a lot of new products released
Chef
g
Coffe
adin
rfect
e
e
L
P
e
• Great deals on offer that are only available at the event.
th
aking tions
• M
tra
tions
s
n
o
For further details contact Kym Jones Exhibitions on
onstra
Dem
m
e
D
y
ixolog
P: 08 8177 1499, [email protected] or view at www.kjex.com.au
• M
www.ahasa.asn.au
32
RAVo’s BUsh
TELEgRAph
The Re-cycling of Fahey
N
o Greg Fahey is not donning the lycra after the “tour
down under”, but he and his family are purchasing
the Pastoral Hotel at Port Augusta in late March.
Greg who is a third generation hotelier and who spent much of
his youth at Spalding and Peterborough in family hotels, prior
to forging a magnificent reputation in many metropolitan hotels
in Adelaide, is in a way re-cycling with a return to the country.
The saying “You can take the boy out of the country but you
can’t take the country out of the boy” is never more apt.
The famous Pastoral Hotel, who incidentally has had only two
owners in the past 50 years (Colin Taylor and son Peter for
some 40 years and currently Terry Sullivan) has lured the Fahey
family back to the bush. I guess with mining thriving in the north
of our state and Port Augusta being the gateway to that area,
the town’s future appears rosy.
Greg’s brother-in-law Chris O’Dea and his wife Marilyn,
By Ian Ravenscroft
who have lived in Port Augusta for about 10 years, will run
the Hotel. Chris, who worked for many years with Australian
National Railways, has had experience when working in the
Central Augusta Football club and as a lad when working with
Greg at Peterborough. Chris and Marilyn have three boys who
are all keen to help with the daily running of the establishment.
We wish them well in their new venture – the return (recycling) of the “Faheys” to the bush.
Frequent Flyer points but not much else
There is plenty of truth in the rumour that recently the RBT
flew to Melbourne to watch a horse he is involved in run at
the Caulfield races, however forgot to look at the weather
report, duly arriving in Melbourne only to hear that the races
were cancelled.
The good news was that he got a flight back to Adelaide in
time to attend the “Big Bash” Cricket final at Adelaide Oval –
a great win by the South Aussie team.
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HOTEL SA
THE HAHNDORF INN
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Restaurant
The Hahndorf Inn Hotel’s award-winning
restaurant has a delicious array of fine foods
available for your enjoyment.
Melbourne Cup Specials
Melbourne Cup Specials:
•Chicken breast, stuffed with camembert & pumpkin, served on a sweet
potato rosti
•grilled morocan lamb served on rocket salad with slow roasted cherry
tomatos
•Oven baked Barramundi fillet, served with apricot & herbed cous cous,
and a sticky balsamic glaze
Website by Boylen Media ...Powered by WebTemplate
Specially prepared traditional German fare
can be enjoyed for lunch or dinner, as can
our delightful range of local favourites. Be
sure to browse our menu, which is available
for view online. Like so many of our meals,
the Giant Juicy Pickled Pork Hock is a
favourite amongst those who are looking for
an authentic Hahndorf experience. Faithfully
following traditional German recipes and
cooking methods, the Hahndorf Inn is
guaranteed to have just the meal you are
looking for. From tender, juicy steaks
Download Menu
Sitemap | Privacy Policy
sA hoTELs FighT BAck!
F
ollowing the success of last issue’s four-page spread,
Hotel SA continues to promote the recently put together
AHA|SA booklet to address proposed blanket restrictions
and taxes on the hotel industry.
ple
o
e
P
l
Rea
obs
J
l
a
e
R
axes
T
l
a
e
R
ple
o
e
P
l
Rea
obs
J
l
a
e
R
axes
T
l
a
e
R
THE STRATHMORE, Adelaide
THE FEDERAL, Semaphore
Phil Myles and Patsy Henwood
•
•
•
ple
o
e
P
l
Rea
obs
Third generation publicans.
J
l
a
e
R 28 years and x
s
David has been in the industry for
hise
wife
a
T
l
Trina for 10 years.
Rea
David and Trina Basheer
• The pubs the Basheer family have operated:
• Kalangadoo
Hotel 1928-1974
THE
STRATHMORE,
Adelaide
•
Penola
Hotel
(now
Prince
of
Wales) 1966-1976
David and Trina Basheer
• Hampstead Hotel 1982-1986
• Third
generation
publicans.
• Woodville
Hotel
1974-current
• David
has
been
in
the industry for 28 years and his wife
• Strathmore 1972-current
Trina
for 10 years.
• Brompton
2010-current.
• The Strath
pubs the
have operated:
hasBasheer
a heavyfamily
investment
in food (e.g. Stonegrill)
•
Kalangadoo
Hotel
1928-1974
and was the first outdoor dining establishment in SA.
• Penola Hotel (now Prince of Wales) 1966-1976
• Hampstead Hotel 1982-1986
• Woodville Hotel 1974-current
• Strathmore 1972-current
• Brompton 2010-current.
• The Strath has a heavy investment in food (e.g. Stonegrill)
and was the first outdoor dining establishment in SA.
Under the blanket bans that
are being proposed, we would
be forced to close during a peak
period.
Under the blanket bans that
are
being
proposed,
would
Licensees:
Basheer
Family – David we
and Trina
Basheer
Specialty:
Food, to
bar, gaming
late night a
hospitality
be
forced
closeand
during
peak
workers ‘club’
period.
No. of employees: 59
First licensed: 19 June 1855
Max. trading hours: Up to 24 hours
First
June 1855
Max.licensed:
approved19
Gaming
Machines: 37
Licensees:
Family –31
David and Trina Basheer
Current GMBasheer
entitlements:
Specialty: Food, bar, gaming and late night hospitality
workers ‘club’
No. of employees: 59
Max. trading hours: Up to 24 hours
Max. approved Gaming Machines: 37
Current GM entitlements: 31
ple
o
e
P
l
Rea
s
Patsy Henwood has been in the industry
for
23b
years.
o
J
l
a
e
R Vale when herxsecond
Patsy took over a pub in McLaren
es
a
T
l
daughter was just nine weeksR
old.
She had her third
ea
daughter while still working at the pub.
• Phil Myles has been in the industry for nine years. Having
THE FEDERAL, Semaphore
the corporate sector for 30 years in Adelaide,
Philworked
Mylesinand
Patsy Henwood
Sydney and Melbourne, he decided to move back to his
• Patsy
Henwood
has been
the industry
for 23
years.
hometown
of Adelaide
andinembark
on a new
challenge.
overhave
a pub
in McLaren
whenather
second
• Patsy took
and Phil
been
businessVale
partners
The
daughter
was
just
nine weeks old. She had her third
Federal for
nine
years.
daughter while still working at the pub.
• Phil Myles has been in the industry for nine years. Having
worked in the corporate sector for 30 years in Adelaide,
Sydney and Melbourne, he decided to move back to his
hometown of Adelaide and embark on a new challenge.
• Patsy and Phil have been business partners at The
Federal for nine years.
We are hands-on running The
Federal, which is a traditional
pub. We are about to embark on
extensive renovations and take on
extra
debt
a background
We
are against
hands-on
running The
of economic
and
Federal,
which
is regulatory
a traditional
uncertainty.
industry
requires
pub.
We are This
about
to embark
on
stability and
certainty to
develop,
extensive
renovations
and
take on
investdebt
and against
provide amore
jobs, not
extra
background
more
red tape
and
taxes.
of
economic
and
regulatory
uncertainty. This industry requires
First licensed: 28 March 1866
stability
to develop,
Licensees: Philand
Myles certainty
and Patsy Henwood
Specialty: Catering
for all – the ‘local’
invest
and provide
more jobs, not
No. of employees: 20
more
red tape and taxes.
Max. trading hours: 2am
Max. approved Gaming Machines: 40
First licensed: 28 March 1866
Current GM entitlements: 32
Licensees: Phil Myles and Patsy Henwood
www.ahasa.asn.au
Specialty: Catering for all – the ‘local’
34
aHa Sponsors
10/11
Platinum
Gold
10/11
Silver
10/11
• Amtek
• Angelakis Bros
• Aristocrat Technologies
Australia
• Austar for Business/
Foxsports
• Australian Liquor Marketers
Pty Ltd
• BOC Limited
• Boylen Media
• Bytecraft Systems
• Cashcard Australia Limited
• Commonwealth Bank
• Customers ATM
• Employers Mutual
• First Degree Commercial
Refrigeration
• HT Construction Services
• IGT
• James Richardson
Corporation
• Jasol Australia
• Kelly & Co. Lawyers
• Konami Australia Pty Ltd
• Liquor Marketing Group
(Sip’n Save)
• Moore Stephens Adelaide
• My ATM
• NAI Harcourts Brock
Commercial
• PFD Foodservice
• SA Liquor Distributors
• SA Lotteries
• SA TAB
• Samuel Smith & Son
• Sky Racing
• Solstice Media
• Steele & Associates
Hotel Brokers
• Talbot Olivier
• Vectron Systems
• Wallmans Lawyers
Bronze
10/11
• Access Hotels & Commercial
• Donaldson Walsh Lawyers
• Jaquillard Minns
• Shuffle Master
• Ainsworth Game Technology
• Duncan Basheer Hannon
• Knight Frank
• Support Staff
• ALSCO
• Energy Action
• Lancer Beverage Systems
• TJ Board & Sons Pty Ltd
• Andale Hotel Services
• Hill Equipment
• Angove Family Winemakers
• Hospitality Group Training inc.
• Macmont Gaming Supplies
• TJ’s Cleaning Services
• BankSA
• Hospitality Industry Training
• Meat & Livestock Australia
• Total Control Security Services
• Birnie Sanders Hotel Brokers
• Independent Distillers
• Nestle Professional
• Trans Tasman Energy Group
• Brown-Forman Australia
• Island 2 Island Beverage Company
• Options Wine Merchants
• Trusonic
AHA CORPORATE SuPPORTERS
INDuSTRY SuPPORTERS
• British American Tobacco Australia (Gold)
• ABnote • Clelands Lawyers • Goodalls Refrigeration • John Reuther Cabinet Makers
• Imperial Tobacco Australia Ltd (Silver)
• Nightlife Music Video • Novatech Creative Energy Technology • Perks Integrated Business Services
• Vintek
HOTEL SA