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APRIL

Nº 36

IT’S THE LITTLE THINGS THAT CAN COME BACK TO BITE YOU

WORLD CLASS

6

Column

I recently returned from a family holiday in Tasmania. Nothing glamourous, just a self-catering week in the interior — tall trees, waterfalls, leaches.

We set off one afternoon from our cabin on an hour-long walk, ostensibly to spot wedge-tailed eagles. With young kids in tow, I was bringing up the rear of our indian-file mini-hike to ensure our easily-distracted six-year-old didn’t fall down a wombat hole without anyone’s knowledge. In the middle of a particularly satisfying alfresco pitstop I heard up ahead what sounded like a spotted quoll being waterboarded. The racket was actually my wife noisily encountering the local leach population. I arrived on the scene still doing up my flies, prepared to hose the situation down with a few carefully chosen words of reassurance. But as I saw these fearsome little critters slipping like quicksilver through the perforated fabric of our children’s jogging shoes, I joined in the quoll chorus… I couldn’t help it, my brain instantly conjured up images of me, grim-faced, holding a match over my boy’s kero-doused foot teeming with plump blood-sucking freaks… “I’m afraid there’s no other way, son”. Snapping back into the moment, like a man possessed, I frantically grabbed at squirming, burrowing black tails. Fortunately the leaches were quite easily removed. But the sight of my nine-year-old, wide-eyed and cemented to the spot in terror with a hungry leach hanging off his cheek, will take some time to shift from my memory.

Will our leach experience be the lasting one from our holiday? Yes, probably. Admittedly we’re already joking about it (”gee that walk sucked didn’t it?” “Talk about getting close to nature” etc) and it’ll become part our family’s folklore, but it does illustrate a point we all know well. It takes millions of dollars in investment, marketing, training, and innovation to get a pass mark in hospitality and takes a missing 50-cent roll of dunny paper or a two-cent lipstick mark on a glass — or even a rogue leach colony you have no control over — to leave a lasting negative impression.

It’s hardly fair, but it’s the little things that matter.

The flipside is equally as important: the best hotel operators understand how it’s the little things that can unexpectedly delight and have a disproportionately big and favourable difference. I’ve experienced this with cool design, where the less than obvious rewards repeat visits. Then there are times I’ve been given a complimentary gourmet nosebag, which has always repaid the hotel in spades as I’ve dived into the bar fridge for something to accompany it. Then there’s that cool book on the side table, a signed note from the manager, a smile from housekeeping, a table upgrade in the house restaurant, a parking voucher… they can all add up to a word-of-mouth rave review from your guests.

This issue our cover story is an interview with Will Deague, CEO of APBC (the parent company of Art Series Hotels).

The Art Series Hotel Group is an audacious start-up chain of boutique five-star hotels. One thing that became clear to me was that Will and his team instinctively understand the ‘little things’ principle. The baby canvas kits at reception are a fabulous idea — use the paints to colour in between the lines and have yourself a Cullen or Olsen ‘original’.

Being able to hire a Smart car by the hour at a subsidised rate is another bonza brainwave. Better still, grab a Cullen bicycle!

As an operator it’s understandably easy to be utterly focussed on the 95% to achieve the pass mark of customer satisfaction and forget about the ‘one percenters’ that can cover you in glory. I mean, no one will send you a personal note about the quality of your air conditioner’s cooling tower but they may well rave for days about the homemade muffins at breakfast.

It’s the little things, after all.

Christopher Holder, Editorial Director Got something to say? Talk to Chris: chris@venuemag.com

my brain instantly conjured up images of me, grim-faced, holding a match over my boy’s kero-doused foot teeming with plump blood-sucking freaks

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APRIL

Nº 36

Contents “We’ve done some clever marketing and we get good media — it’s a good story to tell.”

Will Deague —page 40

FEELING THE HEAT Heating Special The Winston Hills Hotel Lynbrook Hotel & MCG Criniti's Southern Italian Cuisine Terrey Hills Tavern Central Coast Leagues Club Hugo’s at Manly Wharf Mittagong RSL Club Pure South Restaurant & Bar Sydney Rowing Club

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CONTENTS CONTACTS: Advertising Office: (02) 9986 1188 PO Box 6216, Frenchs Forest, NSW 2086 Editorial Office: (03) 5331 4949 PO Box 295, Ballarat, VIC 3353 Publication Manager: Stewart Woodhill (stewart@venuemag.com) Editorial Director: Christopher Holder (chris@venuemag.com) Publisher: Philip Spencer (philip@venuemag.com) Assistant Editor: Mark Davie (mark@venuemag.com) Art Direction & Design: Dominic Carey (dominic@alchemedia.com.au) Additional Design: Leigh Erickson (Leigh@alchemedia.com.au) Circulation Manager: Jenny Temm (subscriptions@alchemedia.com.au) Accounts: Jen Temm (accounts@alchemedia.com.au)

alchemedia publishing pty ltd (ABN: 34 074 431 628) PO Box 6216, Frenchs Forest, NSW 2086 info@alchemedia.com.au All material in this magazine is copyright Š 2010 Alchemedia Publishing Pty Ltd. The title Venue is a registered Trademark. Apart from any fair dealing permitted under the Copyright Act, no part may be reproduced by any process without written permission. The publishers believe all information supplied in this magazine to be correct at the time of publication. They are not in a position to make a guarantee to this effect and accept no liability in the event of any information proving inaccurate. After investigation and to the best of our knowledge and belief, prices, addresses and phone numbers were up to date at the time of publication. It is not possible for the publishers to ensure that advertisements appearing in this publication comply with the Trade Practices Act, 1974. The responsibility is on the person, company or advertising agency submitting or directing the advertisement for publication. The publishers cannot be held responsible for any errors or omissions, although every endeavour has been made to ensure complete accuracy.

New Smooth Operator Hotel Hospitality & Design Lit Sit Kit Treetops Resort Peach Tree Hotel Four Seasons Eco Beach Wilderness Retreat Sofitel Broadbeach Level 23 Toga Darwin The Prince William Deague The Cullen The Olsen Hilton South Wharf Star City Ostani Crown Metropol Peppers The Sands SakĂŠ 20 Questions, Bruce Milne Feeling The Heat, Heating Special Practicalities Commercial Edge You Wish

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Merivale’s superhero chefs joined forces to win over unwitting citizens with their culinary prowess. The second annual March into Merivale had all eight Merivale venues throwing their hat in the ring and serving up all-comers with a taste-of-what’s-to-come at heavily subsidised rates. A chance to sample what each venue is doing without having to break the bank, in which case you’d get just desserts. www.marchintomerivale.com

Amidst a heap of controversy in Melbourne, including yet another scandal Planning Minister Justin Madden has found himself embroiled in, owners of the iconic Windsor Hotel have secured the go ahead to redevelop the 19th century landmark. One prominent Australian actor has gone so far as to liken the redevelopment to the bombing of Dresden. However, the Halim Group has different ideas on its proposed plans, which include refurbishing the hotel building’s key historic features, a new corner building to replace the 1960s north wing addition and a new 25-storey tower set back from Spring and Bourke Streets that acts as a ‘curtain’ draped behind the original building. Signalling, it may be ‘curtains’ for the Windsor after all.

14

Palazzo Versace has just appointed a new general manager, Russell Durnell, who is heading up a spate of ongoing improvements in the build-up to the hotel’s 10-year anniversary. The upgrades include pumping up the fitness studio and giving a full makeover to the spa. A couple of changes already finished include new poolside cabanas (check out the lounging lady pic), and a monthly event called Noir, where the usually bright and airy lobby is shrouded in black drapes, black circular sofa beds are pulled out, pop-up vodka bars erected with mixologists and DJ’s on hand, turning the Palazzo Versace into Donatello’s party palace for a night. www.palazzoversace.com

Woodhead, working alongside Amalgamated Holdings Limited, has lodged the development application for the redevelopment of the State Theatre and Gowings Buildings in Sydney. If approved, the redevelopments will be done and dusted by 2012. The proposal includes a 196-room designer hotel that will be predominantly located in the upper levels of both buildings. Of course, the development is sensitive to the art deco and gothic heritage of the building and AHL Managing Director David Seargeant said, “Sydneysiders have a great attachment to these buildings…we are looking forward to restoring these iconic buildings to their former glory and creating a new, exciting hotel in the heart of the city.”

Shannon Bennett starred on the cover of Issue 35, but there were a couple of other stars we failed to mention. The Parisian bentwood chair was graciously supplied by James Richardon, and that funky bike Shannon was riding was borrowed from the great guys at Brunswick Street Cycles.

Also, in our Laruche profile last issue we didn’t make it clear that Remo Vallance – in his role as head designer and consultant – was responsible for designing and fabricating all the feature lighting.

James Richardson: (03) 9428 1621 or jrsit@jamesrichardson.com.au Brunswick Street Cycles: 1300 272 245 or www.bscbikes.com.auu

VIDEO WATCH Gabriella Cilmi, On a Mission

still a kook. But now she’s an ironic kook.

Irony is a wonderful thing. Especially ironic booby. Non-ironic booby is tawdry, cheap and sluttish. Just take a look at the Pussycat Dolls. Easy on the eye, no doubt, but as classy as a trailer park poledancing class for knocked-up teens. Now, like a glint-in-the-eye sprinkle of magic dust, add irony to the mix and all is forgiven. Take the Pussycats out of their Daisy Duke, Hazzard County skank-wear and put them in matching PVC irony-bikinis and Blammo!, before you can say ‘Robert Palmer’ you’ve got an Art School viral hit on your hands.

Gabriella Cilmi (pronounced Chill-me, not Killme) has a new album.

With the totally ubiquitous Nothing Sweet About Me behind her, Gab has new and very different fish to fry. Nothing Sweet painted Gabbie as a very alternative babe. If you’re a bloke who wanted to join this young Austra-

lian’s orbit you needed to have spent half your life doing something odd to your hair or you were carrying a rare ‘Triple Toaster’ doublehumbucking Rickenbacker.

Now, gone is the five-espresso rasp in the throat, replaced by a siren call of a modern day vamp. Don’t get me wrong, Gabriella is

Irony doesn’t hold water in this day and age without borrowing lashings of the ’80s. As every teen knows, the ’80s was the decade that style forgot. So the only way to borrow from the ’80s, is to wink while you’re doing it. That way everyone will be in on the joke.

Frank admission time: I once bought a cassette tape in 1988 called The Girls Hit Out. I think it was for a road trip and I might have been smoking crack at the time. Regardless,

it was packed full of other girls on a mission: Sheena Easton, Debbie Gibson, Laura Branigan, Belinda Carlisle… girls with attitude. It was also packed full of big synth stabs, disco drums, the words ‘woah-oh’ at the end of every second line, and lame attempts at rap — just like On a Mission. The only difference here is that Gabriella Cilmi is surrounded by ironic booby. The only letup from the constant barrage of ironic booby is Gab in a space helmet — yes, Gabriella Cilmi, the Amazing Intergalactic Space Babe.

On a Mission is straight out of the Girls Hit Out playbook. Blokes don’t even rate a mention, not even as hopeless stuffups deserving of Amazing Intergalactic Space Babe’s pity. I can’t imagine tweens trying out the ironic booby dance moves, though. If you can imagine a warm up class for a tryout of So You Think You Can Interpretive Dance then you come close to the stop-go auto-conniptions here. That’s okay. I’d much rather my daughter grow up to be the ironic Freaky PVC Girl than a Pussycat Strumpet. Wouldn’t you? — CH.

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Noosa has a new meetings haven, Quay West Resort & Spa Noosa. All of the conference rooms at the Sunshine Coast Resort have floor-to-ceiling glass making a flexible conference space that can cater from 10 delegates in the intimate boardroom to 140 for a gala dinner. The Nintendo-esque Mii Spa is great for relaxing guests, who can also head out for a round of golf or learn to surf at Noosa’s main beach. www.mirvac.com Ryan’s on the Park lobby bar is a small and intimate space tucked away in Brisbane’s five-star Treasury Hotel. Interior design firm Hassell recently refurbished the bar with a design reminiscent of traditional hunting lodges or cigar bars.

Brintons was approached to customise a traditional damask pattern for the carpet, as it was decided, given the small space, to work in a bold design that didn’t introduce any zones through different patterns.

John Bertram, Hotel Sales Manager at the Treasury Hotel, said: “The refurbishment of Ryan’s on the Park really enhanced the overall experience for our hotel guests.

The room reflects the old-world elegance of the hotel, with a lodge-style atmosphere as a contemporary twist. The carpeting in the bar carries the rustic theme of space.” www.brintons.com.au

16

Crowne Plaza Adelaide has just opened in the heart of the CBD, offering 308 rooms and suites, with many featuring balconies overlooking the city. It’s one of only a few newly built hotels to open in South Australia in more than 20 years. And it also signals the return of chef Bradd Johns after a successful stint in the UK serving up dishes for the Royal Family. He’s returned to head up the new Redsalt Restaurant and Bar at the hotel, sure to add another dining destination to Adelaide’s scene. www.crowneplaza.com/cpadelaide

The Hotel Grand Chancellor in Hobart is so far ahead of the game that they’re already anticipating increased bandwidth and transmission speeds the government is promising with the National Broadband Network. Scene Change installed a new wireless conferencing system in the hotel, based around a Ruckus technology, that can achieve speeds of 300Mbps… super fast. The Grand Chancellor is also open to Web 2.0, letting delegates comment on conference sessions with a few LOLs and ROFLs via Twitter and Facebook. There’s also enhanced security for top secret meetings. The hotel tested out the system in February with over 220 delegates from the Bayer Healthcare BSP National Conference, with everything going smooth and very, very fast. www.hgchobart.com.au

Chester’s Boutique Hotel is actually a contemporary house in Brisbane designed by architects Forgan Smith. And no, Brisbane’s accommodation scene has not reduced itself to boarding houses as a way of coping with economic crises.

Chester’s has 10 rooms, with only one internal, the rest at least spy a little of the Fortitude Valley skyline. As well as a sitting room, there is a rooftop terrace, and a café with Greer, one of the family, working as the in-house barista. And for active guests, Chester’s has a mini boxing gym for punching out a few morning cobwebs. www.chesters.net.au

Guests of the new Novotel Christchurch Cathedral Square can go so far as to choose which century they’d like to sleep in.

The Novotel has incorporated the heritage-listed Warner’s hotel into the complex. The 150-year old landmark hotel was restored to its former grandeur, with specialist tradesmen using tools over a hundred years old to repair the building’s architraves and re-lay tiles. It’s no medieval restoration, but at 150 years old, it’s practically a South Pacific historical treasure. A new building was also built behind the Warner, adding 154 rooms to the existing 39 heritage suites, which may have pundits justifiably screaming, ‘this design is so two centuries ago!’ Richard Dalman of Dalman Architecture was charged with making the blend work, saying, “Modern décor has been mixed with some historic features to provide a warm and welcoming atmosphere while ensuring the functional requirements of a modern central city hotel are met.” www.novotel.com

Shinobi Japanese Beer Garden When the circus rolls into town, the set up is part of the magic act. One night an empty paddock, then come morning kids marvel as to how a tent could spontaneously pop up during the night as their car whizzes by on the way to school. Pop-up bars promote a similar inquisitiveness, in adults at least. And when entryways are cloaked in Japanese cloth banners, like they were at Beer Deluxe’s Shinobi Japanese Beer garden, the secrecy works to even greater effect. By the way, Shinobi is another word for Ninja, so secrecy is par for the course really. The installation covered the entrance to Beer DeLuxe in Federation Square during Melbourne’s Food and Wine festival, with 12 beers imported from Japan for the once-off special event, as well as a Japanese inspired menu to suit. Tokyoborn, Melbourne-based graphic designer, Nami Kamo, and University of Melbourne Master’s of Architecture student, Olivia Fielding, collaborated to clothe the entrance to Beer DeLuxe in bamboo and cloth screens, scrawling Japanese writing over the white linen.

The interior private section featured wooden tables lined in black and red powdercoated metal, and origami crane-covered overhead lamps. Beer DeLuxe is the three-year old boutique beer creation of Belgian Beer Garden proprietor, who has been busy preparing for Winter at the typically Summer venue with more undercover heated areas. And when the bamboo comes down at Beer DeLuxe, apparently it’ll be to make room for a Spanish fiesta — bring on the paella and Alhambra Reserva 1925.

TAKING THE MICKY – Personality Contest Story: Micky Pinkerton

Easily the most interesting club I ever went to was in Italy. It was 1991, I was 19, living in Perugia and being wooed by a Political Science student with lofty Berlusconi-style aspirations.

Perugia is not unlike a lot of medieval towns in Italy: built on a hill with a wall encircling a labyrinth of identical cobbled lanes. Finding your way around at night was next to impossible and finding the same club two weeks in a row was like winning the Amazing Race.

The first thing I loved about this bar was the name: Dorian Gray’s. It really sums up everything about clubs and their youthful patrons — the superficiality; the narcissistic hours devoted to looking hot.

The next thing I loved was the venue. No doubt there’s a fancy architectural term for this, but it was shaped like a shallow colosseum — a round room with broad terraces circling a sunken central bar.

Of course, if it was in Australia, this design would be an OH&S class action waiting to happen, with tipsy people stacking it up and down the terraces every three seconds. So I’ll have to provide some context.

Italian clubs often charge extortionate cover prices, and even back in the dark ages when Bob Hawke was still Prime Pollie it cost a whopping $20 to get into Dorian Gray’s. Thankfully, they regularly had nights when ladies were admitted gratis. So there we were, a room full of impoverished female foreign students being predatorily circled by local blokes too stingy to spring

for drinks because they’d just been fleeced at the door. I don’t think I ever had more than two drinks there on any occasion and I never saw anyone smashed.

Which is probably why I remember it so clearly and can recount that the best thing about the bar was who was standing behind it. Even though the place was always packed there were only two bartenders. Together they provided one of the most spectacular performances I’ve ever witnessed,

looking transcendentally haughty, indifferent to the ensuing Europop and Lira-waving madness. The first bar-star was a young woman with closely cropped dark hair, dressed in head-to-toe black – and standing six foot four in her flat pumps… a dead-set Amazonian stunner.

She was joined by a man in his thirties who was immaculately attired and approached his task with such command he could only have sprung from an ancient order of bartenders dating back to some pantheon cup bearer. His wordless confidence was so powerful it all-but eclipsed his most obvious deficiency — his height… a dead-set short-arse.

The effect they created was mesmerising and Dorian Gray’s partygoers lapped it up.

Since then I’ve noticed that owners will spend top dollar on an incredible fitout yet populate the bar with a few standard issue chicks in booby shirts.

Thinking outside the square doesn’t stop with the design. Think big. Think tall, think short, think Caesar’s butler. Just think different.

SMOOTH OPERATOR Sand Hill Road’s Matt Mullins says smoking has drawn people closer.

Story: Matt Mullins

18

I’m not a smoker.

I mean, sure, when I was young, overseas, needed an excuse to stay in that café all day trying to catch the eye of the mysterious Parisian ingénue behind the bar, and a pack of Marlboro Lights cost less than a coffee…

I chose the Marlboro Lights. And sure, even now, occasionally, very late at night, when someone’s spiked my Jaeger-bomb with… well, Jaeger, I might be convinced to have a quick drag. But I’d always deny it in the morning. Not that I have anything against smokers. In fact, I often find myself, pre-Jaeger, looking wistfully at the small crowd of strangers gathered together on the balcony, in the beer-garden, or on the street, huddled under the heater, borrowing a light, bumming a smoke, complaining about the cold (probably Melbourne), the heat (probably Brisbane) or the bouncers (probably Sydney), and laughing about that crazy dude inside on the dancefloor who’s movin’ like he’s got a malfunctioning robot inside him (probably me). So I gotta admit, in this age when real-life human contact seems so under siege, any ritual that brings strangers together to share a moment, no matter how fleeting, Column is probably a good thing… swinging excepted I guess.

So no, I don’t have anything against smokers. But personally, it’s the innate irrationality of smoking that gets me. While I’m perfectly happy for anyone else to be as irrational as they like, and while I myself am partial to the odd bout of irrationality (how else to explain my still-unquenched thirst for the music of Neil Diamond and that strange gnawing desire to one day holiday on a cruise-liner?) I have to draw the line at smoking. Because while cruising won’t kill me: smoking probably will.

Now I know smokers out there would argue that a day spent playing hookie on the upper deck with the President and members of the Palm Springs Senior Citizens Cruising Club is every bit as deadly as a Marlboro Light. And come to think of it, the Palm Springs Senior Citizens Cruising Club (or PSSCCC as I’ll refer to it herein) does sound a little worrisome if you take the unintended double entendre in the word ‘Cruising’.

And, of course, smokers would argue that ‘the science isn’t settled’, that ‘ya gotta die some time’, and that ‘it’s none of your f**kin business anyway’. Frankly they’d be right. It is none of my business. Except when they’re smoking in my pub. Because in a pub, smoking is big business – especially since smoking laws were passed round the country and round the world.

Now I must say, as a publican, I welcomed the oncoming smoking laws like I welcome back the footy season: with arms wide open. At the time we owned one hotel in Queensland and three in Melbourne. We were convinced that when all was said and done, smoking laws would improve our business, and vastly improve the hospitality experience of almost every punter in our hotels, including the smokers. And we were right. We didn’t notice even the tiniest blip in our turnover under the new regime – if anything, it improved. After all, we’re Australian. Were we really ever going to stop going to the pub?

And as for the hospitality experience: how many times have we heard hardened smokers tell us “I can’t actually believe I used to light up inside,” or “it’s a bit of a hassle but its worth it that my clothes don’t stink” or “I’m a smoker and even I used to hate it when someone lit up while I was eating”? If this is how smok-

ers feel about it, no surprise non-smokers have been high-fiving each other all the way to the pub. But the best case I’ve heard yet for the merits of our new smoking laws was put recently by a girlfriend of mine, who admitted that she’d actually started smoking “heaps more now because of all the nice boys I meet hanging round outside in the smokers’ corner”! (An admission not likely to be greeted with whoops of joy by the folks at Quit, but no doubt welcomed by the fine men and women at British American Tobacco.)

At Sand Hill Road, we’re thinking very differently about smoking now. We’re putting the finishing touches to the redesign of the top levels at the Richmond Club Hotel. The new top floor will sit high above Richmond with views through the MCG to the city. A year ago, the whole floor was originally conceived as a smoker’s deck. It was to be an uncovered outdoor area, catering to the hordes of smokers who would demand the use of the premium space in the hotel. But there are no hordes. And they’re not demanding much at all. The truth is, smokers just want a great pub that’s clean and fresh and safe, with a nice little spot to have a smoke every now and then, preferably warm, ideally comfortable, and throw in a view if you can. So the new design will make the Richmond Club top deck a far more versatile space, designed for all comers and protected from the elements.

There’ll still be a stunning balcony for smoking and it’ll still have cracking views across the city, but smokers have made it clear that it needn’t take over the entire space. We’re having exactly the same conversation as we redesign our other Richmond venues, the Bridge Hotel, Post Office Hotel and Holliava. It’s a far cry from the way we thought when we first examined the country’s new smoking laws a few years ago.

As it turns out, Queensland’s smoking regime was stricter than New South Wales and Victoria’s, with a more narrow definition of a Designated Outdoor Smoking Area. These areas need to be screened off according to very precise practices, while food, music, TVs and entertainment are all strictly verboten.

For climatic reasons obvious to any Melbournian who’s ever holidayed north of Tweed Heads, Queensland venues tend to have a lot more outdoor space than their southern counterparts. So it’s not such a problem to set aside a large chunk of that space for the single, sole purpose of havin’ a dart.

By contrast, Victoria’s laws are more relaxed. Now, as anyone who’s attempting to keep hold of a Victorian Liquor License would tell you, this is what’s known in the business as ‘irony’. Given the hysterical and misdirected antics of our current liquor licensing regime, I’m amazed this one slipped through. But on smoking at least, I think Victoria’s got it right. 1. You smoke outside. 2. Outside is any area with less than 25% roof. Done. If you stick to these rules, the nuances of mixing smoking and eating, smoking and music, smoking and TVs, smoking and — God forbid — entertainment, are left largely in the hands of the operators and the punters. And I like it. Civilised society shouldn’t require a law to enforce every standard of behavior. To stop one person lighting up next to another who’s just sitting down to a burger and fries, we get to rely on something more valuable than a law: manners.

That’s something my friends at the PSSCCC would readily agree with.

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HOTEL HOSPITALITY & DESIGN

[Top Image] Foster & Associates designers Penelope Ward (left) and Jodi Foster (right) will be sharing their secrets at HHD over a bottle of bubbly. [Inset Left] John Eussen [Inset Right] Elizabeth Tam.

Has this hotel issue spiked your interest in how it’s all done? Well, on the 24 – 26th of May, the Melbourne Convention & Exhibition Centre will play host to the inaugural Hotel Hospitality & Design Show. The show is designed for hotel owners and licensees, managers, developers, restaurant and catering experts, designers, architects and decorators. venue will be participating in the show at the Dulux Refurbishment Stage, where you’ll be able to learn first hand from a couple of leading design firms what’s involved in designing a hotel room. The stage will feature a split segment, with one half of the stage designed as a 5-star hotel room, and other half as a 3- to 4-star hotel room. Elizabeth Tam Design Company has been given the task of fitting out the 5-star room, drawing on Elizabeth’s more than 25 years of experience with leading global design groups in a wide spectrum of large-scale Hospitality and Commercial International projects that include; hotels, residential, apartment developments, corporate, airport concourse and retail spaces. Elizabeth has a reputation for and commitment to design excellence, focusing on overall concept and design of high standard products, balancing function, durability and aesthetics to achieve a more pleasant and efficient public environment.

The Refurbishment Stage’s no less important 3to 4-star section will be designed by the Foster & Associates interior and building design practise, based in Sydney. Principal Jodi Foster, has had over 20 years of experience with international interiors, with particular expertise in translating corporate and individual identities into branded environements. Foster has used her particular skills for coporate identities such as Qantas/British Airways, Mirvac Hotels and Resorts, and Southern Cross Hotels Group. The core value that Foster & Associates bases its work on is that our surroundings, living and working environments influence the quality of our lives. So, the thorough understanding of the clients and end users has always been a key to the practise’s success in translating those ideas to enhance the client’s business objectives.

MC to all these designer dos and don’ts will be John Eussen, a long-standing figurehead in the design and interiors industry, having worked in the industry for 25 years, including managing director positions at two multi-national companies.

So come on down and check out some top quality design, and if you feel like picking the brains of the designers over a glass of bubbly, go to: www.hhdexpo.com.au and register your interest. Best of all, registration is free!

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Tototo

Tiller Chair

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The Tiller chair by Australian designer Ross Didier is made with a combination of solid clear white oak precision moulded veneers and upholstery. The frame has solid angle blades that face the centre for the strength of a three-sided pyramid. And the parts are brought together with specialist, hidden joiners for seamless surface detail. The chairs disassemble with a simple hand tool for reupholstery, prolonging the life of the chair. Fabrics or leathers can be specified, with options to clear polish, stain match or colour coat the frames.

Ross Didier: (03) 9383 3444 or mail@rossdidier.com

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Zoe Chair

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The Tiller chair by Australian designer Ross Didier is made with a combination of solid clear white oak precision moulded veneers and upholstery. The frame has solid angle blades that face the centre for the strength of a three-sided pyramid. And the parts are brought together with specialist, hidden joiners for seamless surface detail. The chairs disassemble with a simple hand tool for reupholstery, prolonging the life of the chair.

Fabrics or leathers can be specified, with options to clear polish, stain match or colour coat the frames.

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The 2010 Zoe chair signals Franco Poli’s 10-year dedication to the coach hide net family. The 2010 chair has a steel structure and is covered in quality coach hide with patented cutting. The tubular steel frame can be chromed or epoxy painted, and the seat padding is a combination of high density flexible and moulded rigid polyurethane foam.

Classique: (02) 4372 1672 or www.classique.net.au

Ross Didier: (03) 9383 3444 or mail@rossdidier.com

Strass

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Cavalino Gets Instyle

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Many Facetts

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Strass is a stylish polypropylene chair available with metallic inserts on the chair legs. The stackable chair is available with or without armrests.

Colours include white, green, red, plum and anthracite, with the option for different backrest and seat colours.

Instyle Seating recently kitted out Cavalina Pizzeria with some authentic Italian chairs. The Venezia dining stool and Torre bar stool were both created by Olivo & Godeassi in Italy. Both are made from European Beech and have a traditional rice rush seat, helping create that perfect slice of Italy.

The Facett chair by Ronan and Erwan Bouroullec has quilted covers with two-inch bands stitched with matching or contrasting thread. The small ottoman extends the lines of the chair to transform it into a chaise. There are also two- and three-seater sofas as well as a rug available in the range.

Bseated Global: (02) 9796 7400 or www.bseatedglobal.com.au

Instyle Seating: 1300 309 889 or www.instyleseating.com.au

Domo: (03) 8803 8870 or www.domo.com.au

1800 332 694

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kit

One System For All Weather

Sheraton’s Virtual Meetings a Reality

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Got a pub in the snow, or just get a bit of rain every now and again, and want some sound outdoors? Well, One Systems outdoor speakers are IP56 rated for performance in heavy weather. The enclosure is made from injection moulded plastic, rendering it super durable and conditioned for UV exposure. Even the input on the One System speakers have a weather cover. There is a range of sizes available starting with six-inch woofers, and going up from there. All the models have rigging points for easy installation and are available in black or white.

CMI: (03) 9315 2244 or www.cmi.com.au

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venue attended its first international multi-site telepresence conference the other week. We were invited to the opening of the Sheraton on the Park’s Cisco TelePresence meeting suite and found ourselves sitting opposite Chicago-based Starwood Hotels management in glorious hi-def video and pristine audio. In June 2009, Starwood announced a parnership with Tata Communiations and plans to build Cisco TelePresence room in 10 properties worldwide. The idea is to provide its guests with a state-of-the-art means of conducting international board meetings without the time and expense of travelling abroad. The rooms are also available for hire by the public. As more of these rooms come online the more compelling a feature they will be.

Sheraton on the Park: (02) 9286 6000 or www.sheraton.com/sydney

Big On Features, Small On Size

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Weighing in at less than 5kg, the Crown XLS amplifiers are XL on features and S on size. Featuring Class D amplifiers, which keep the weight off, the series has a Pureband Crossover System that allows the choice of any crossover frequency from 50Hz to 3kHz, as well as four crossover modes. The amps also come with Drivecore technology, a system designed to provide an extremely wide tolerance of bad AC power line connections that can seriously affect performance. And to keep things on the right side of loud, peak limiters are accessible on the front panel for each channel and are tuned to work with the amplifier and power supply to achieve higher SPL with fewer artefacts. The Crown XLS1000, XLS1500, XLS2000, and XLS2500 are engineered to meet demanding audio requirements and come with a three-year no fault warranty.

Jands: (02) 9582 0909 or info@jands.com.au

Lab Gets Crestron Control

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Lab.gruppen has joined Crestron’s integrated partner program following the development of a control module that allows Lab.gruppen amplifiers and Lake devices to operate seamlessly with other hardware in a Crestron system. This brings another quality partner into the Crestron mix, as Lab.gruppen and Lake are both trusted names in the sound reinforcement industry. Opening up the possibilities for networked control and AV in installed systems.

Hills SVL: (02) 9647 1411 or www.hillssvl.com.au

Soundcraft Vi1

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With the digital console market well and truly kicking, the race is on to capture the lower end of the market. All the major digital console manufacturers have gradually been losing physical faders while maintaining the stunning level of features available on the digital side. The Vi1 is Soundcraft’s latest lowest-priced desk in the series, yet still has 32 analogue inputs, and 27 outputs, six digital inputs and outputs, onboard Lexicon effects and BSS EQs, as well as eight busses and 16 motorised faders — all in a surface that’s just over a metre wide.

Jands: (02) 9582 0909 or info@jands.com.au

inspired by you From concept to complete fit-out Hospitality Furniture Concepts will blow you away with its product quality, service and price.

Hospitality Furniture Concepts provides super-quick service/ delivery from our vast warehouse stock or work with our inhouse designer to meet your own design requirements.

Ninfea chair

Duca stool

Hospitality Furniture Concepts stock a very large range of: Cafe Chairs • Restaurant Chairs • Cafe Tables • Restaurant Tables • Bar Stools • Booth Seating • Banquet Seating • Outdoor Cafe & Restaurant Chairs • Table Bases • Stainless Steel Furniture • Competitive prices • Huge Stock • Quick Supply • In-house Designer Program

exclusive distributor of nardi italian furniture www.hospitalityfurniture.net.au sales@hospitalityfurniture.net.au

293 Victoria Street Abbotsford – Victoria – 3067 – 03 9421 6608 656 Bridge Road Richmond – Victoria – 3121 – 03 9428 2244

Regina chair

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Revel in Ravál

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Ravál, above Sydney’s historic Macquarie Hotel, is a purpose built entertainment venue and cocktail bar. The intimate size, comfy surrounds and fantastic production make for an entertainment experience unlike many others in Sydney. Its small stage needed a compact yet versatile lighting system and Luke Everingham of Everingham Audio delivered with a neat, tidy and cost effective package from Show Technology.

Installed above the lush velvet curtains backing the stage are six Pro Shop LED Strips that colour wash the stage along with six standard Kupo Par56 cans and a Kupo Profile HO that’s used as a follow spot. The LED Strips feature 252 ultra bright LEDs divided into three segments that can be controlled separately. The unit can also be used as a strobe and the on board dimmer allows accurate electronic control of the light output.

Four of the revamped Planet One Mark II dimmers are used featuring smoother dimming curves. And a Martin Freekie controller was chosen for its ability to control up to 12 fixtures, each with 12 channels. That along with a smoke and strobe button you can customise to control two additional DMX units made it the ideal option for Ravál.

Show Technology: (02) 9748 1122 or www.showtech.com.au

Pool Party Lights

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The Don Carlos Leisure Resort and Spa in Spain recently hosted a convention for Herbalife, a natural dietetics company. Planet Service, technical provider for Herbalife, devised a DTS-only installation through several areas of the complex. The coordinated lighting system comprised Titan RGBA uplighting the poolside palms, an XR2000 Beam by the poolside, Delta Full Colour lighting inside the beach club lounge, FOS100 RGBA colouring the conferencing area background and as ambient lighting in the dining room, Titan RGBA lounge ceiling lighting, and XM1200 Spot used to backlight the waterfall. During the gala dinner for the 600 members of the President’s Team another XM1200 Spot was used to project the Herbalife logo onto the hotel façade and the water in the pool.

Lighthouse Distribution: (02) 9741 4377 or www.lighthousedistribution.com.au

Fixture For A Fix

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The ChromaQ Color Charge is a battery powered LED fixture with a wireless WDMX receiver, so you can place it anywhere you want. For temporary displays, or getting lights to where there’s no mains power, the ChromaQ is a neat unit for achieving the impossible. It has a rechargeable NiMH battery pack that lasts up to 30 hours and 1000 recharges. And if you don’t need to individually control them, then you can sync up the units to operate collectively without any outside controls. The unit puts out 600 lumens with a CRI of 92 for high quality colour reproduction. It’s a handy tool, and can save you when you’re in a ‘spot’ of bother.

Jands: (02) 9582 0909 or info@jands.com.au

www.magnasys.tv Distributed in Australia by: Magna Systems and Engineering, Unit 2, 28 Smith Street, Chatswood, NSW 2067 Australia Tel: (02) 9417 1111 Fax: (02) 9417 2394

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TOP OF THE TREE Mercure Port Douglas Treetops resort: 316 Port Douglas Road, Port Douglas QLD (07) 4030 4333 or www.portdouglastreetopsresortspa.com.au

Robinson Crusoe could only dream of something like the Mercure Port Douglas Treetops Resort from his tree house window. Built around melaleuca trees, The Treetops Resort is surrounded by the Daintree Rainforest, and is only a short walk from Four Mile Beach and the Great Barrier Reef. The resort has undergone a multi-million dollar refurbishment, now falling under the Accor family tree. The 222-room resort has upgraded resort rooms, restaurant, main reception area and public areas. The resort’s natural ecosystem is a habitat for native wildlife, with Ulysses butterflies floating about and trying not to get squished, plenty of native birds and ponds stacked with barramundi you can’t fish out.

Not to worry though as The Wharf restaurant can dish up a fishy dinner on demand. All concerned say Treetops was due for a renaissance, and the refurbishment and rebranding to Mercure is providing exactly that. “Our guests have responded very encouragingly to the hotel’s new look and feel, and we believe that with Mercure branding we will be able to expose the resort to an even wider domestic and international market,” said General Manager, Nathan Hunt. What’s more, the addition of treetops marks the growth of Accor’s Australian network to 20,000 rooms, a landmark achievement in Australian hospitality that puts Accor at the top of the tree.

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NICE & PEACHY Peachtree Hotel: 54 Peachtree Road, Penrith NSW (02) 4731 3444 or info@peachtreehotel.com.au Story: Lucie Robson

AV CONTACTS Jands (JBL speakers): (02) 9582 0909 or info@jands.com.au NEC (Screens): 131 532 or www.nec.com.au Castel Electronics (Daewoo Screens): (03) 9484 3788 or www.daewooelectronics.com.au Sanyo (Screens): www.sanyo.com.au

“I visited a bar in Los Angeles called Falcon that had [integrated] an awesome terraced dining area into an outdoor lounge, on Sunset Boulevard,” said Paul Kelly.

“What I wanted to do was to use this as a base and adapt it to the Australian market.” Kelly channelled this inspiration into his redesign of the Peachtree Hotel in Penrith, working with a lot of timber, sandstone and local flora to temper the LA look for an Aussie audience.

some of the features from its heyday, including a quirky vertical ‘Talkies’ banner from motion pictures past, and a few deer heads that probably wouldn’t mind revisiting their past. A swirling red and brown custom designed carpet from Tascot Templeton eases the industrial nature of the exposed steel beams above it. The front of the bar is a neat arrangement of mottled turquoise tiles in different shades, from Ocean & Merchant, and the polished timber framework behind the bar is top shelf.

Three years ago Colin Parras, owner of the Peachtree, commissioned Paul Kelly Design to mastermind the development of ‘Bluestone’, transforming the bistro and the main outdoor areas of the hotel into a more family-friendly venue. This time around, the brief was to renovate the remaining areas of the hotel into a space more suited to bar goers of all ages. “[We wanted] to create an area that replicates a person’s home with all the facilities of a modern public/sports bar.” Said Parras. “The hotel now is a complete package that has somewhere and something for everyone within the local area of Penrith.”

Outdoors, in the middle of the wooden staircase, sit three very large sandstone boulders – the largest one weighs over three tonnes. “The sandstone boulders act as a seat…and customers love them,” said Paul Kelly. At the top of the outdoor stairs two turquoise pool tables take indoor entertainment alfresco. “The regular patrons like the new outdoor areas and the younger new patrons love the idea of playing pool in an outdoor area,” remarked Colin Parras. And with the Jetmaster fireplace, Alfresco Spaces heating, and Sanyo flat screen, all you need is a cup of hot chocolate and some marshmallows for a cosy night outdoors.

The bar room is large and spacious, and has retained

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CONTACTS Paul Kelly Design: (02) 9660 8299 or www.paulkellydesign.com.au 1

Tait (Furniture): (03) 9416 0909 or info@tait.biz

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Hughes Commercial Furniture: 1800 242 479 or www.hughescf.com.au Sebel (Furniture): (02) 9780 2222 or www.sebel.com.au

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Cafe Culture (Furniture): (02) 9699 8577 or www.cafeculture.com.au

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Inlite Lighting: (02) 9211 3544 or www.inlite.com.au

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Jetmaster (Fireplace): 1300 538 627 or www.jetmaster.com.au

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Alfresco Spaces (Heating): 1800 076 071 or www.alfrescospaces.com

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Tascot Templeton Carpets: (02) 9906 7955 or www.tascot.com.au Tiletecnics: (02) 8399 1288 or www.tiletecnics.com.au Classic Ceramics: (02) 95606555 or www.classicceramics.com.au Dulux: www.dulux.com.au

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Ocean & Merchant: (02) 9310 4088 Timber Solutions: (02) 4872 1380 or www.timbersolutions.com.au Stoned Decorative Pebble Supplies: (02) 4567 7468 Loop Textiles: 1800 123 705 or www.looptextiles.com

CONTACTS Joseph Pang Design Consultants (Lobby Design): (02) 9904 4911 or www.jpdc.com.au Germax Interiors (Lobby Furniture): (02) 9796 2955 or www.germax.com.au

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Yellow Goat (Lobby Lighting): (07) 5532 8659 or www.yellowgoat.com.au Meyer Australia (Ballroom Speakers): (07) 3267 7800 or www.meyersound.com.au Screen Technics Australia (Screen & Projector Lifters): (02) 4869 2100 or www.screentechnics.com.au Mitsubishi Electric (Projectors): (02) 9684 7777 or www.mitsubishielectric.com.au Bose (Meeting Room PA): 1300 173 371 or www.bose.com.au PA People (AV Install): (02) 8755 8700 or www.papeople.com.au

CHANGE OF THE SEASONS Four Seasons Hotel Sydney: 199 George St, Sydney NSW (02) 9250 3100 or www.fourseasons.com/sydney

AVPartners: 0427 633 991 or www.avpartners.com Show Technology (Martin & MA Lighting): (02) 9748 1122 or www.showtech.com.au

It’s spring at the Four Seasons Sydney. After shedding its coat and embarking on a $1.2m refurbishment of its public areas, hot on the heels of a $16m facelift to the hotels rooms and suites last year; the hotel has sprouted a new look. The threetiered atrium lobby design, spearheaded by Joseph Pang, has plenty of fancy lights, including seven hand-made Le Lebo ‘Bubble’ chandeliers imported from Paris, a new feature carpet that complements the blend of luxurious chocolate brown and tan leather furniture. The wall behind the reception desk is finished in mother of pearl, and there are three sculptures from emerging Aussie artists in the lobby — one carved out of a single block of Belgian marble — that go a long way to ensuring the Four Seasons sense of style is retained.

The Grand Ballroom has also undergone an intensive AV makeover, with AV Partners installing 60 Martin MX-10 scanners to be able to easily pin spot all the tables, as well as MA Lighting grandMa console to control them all. The MX10 mirrors are positioned above a hole in the ceiling so they can shine light down below without cluttering the room with the technology. Plus, Nigel Taylor of AVPartners said: “The colours that we can get out of them plus the intensity of the light that we can pull, really adds to the show aspects of productions.”

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K SERIES The New Standard Passionate About Sound More info: Technical Audio Group www.tag.com.au (02) 9519 0900 info@tag.com.au

K12 shown as monitor

CONTACTS Paul Mechiati & Associates (Architect): (08) 6389 0706 Eco Structures Australia: (08) 9193 8000 or www.ecostructures.net.au Lounge Innovation (Lounges): (08) 9377 0700 or www.loungeinnovation.com.au Materialised (Custom Fabrics): (02) 8558 3500 or www.materialised.com Cane Line (Outdoor Furniture): www.caneline.com Specialty Curtains and Blinds: (08) 9362 3588 or www.specialtycurtains.com

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ECO RETREAT GETS A RECO Eco Beach Wilderness Retreat: Broome WA (08) 9193 8015 or www.ecobeach.com.au

Eco Beach Wilderness Retreat, in the Kimberley region over an hour from Broome, is the result of Karl Plunkett and partner Natalie Kimpton’s steely resolve to rebuild the original 1998-launched version that fell victim to cyclone Rosita in 2000. With great tenacity, Plunkett carried on through the eventual loss of Kimpton to cancer to finish the retreat and bring people in touch with the edge of the Kimberley region. The result is a sustainable-focused retreat designed with the aid of Perth architect Paul Meschiati. The fallout from Rosita was taken very seriously, with accommodation in the form of 25 cyclone-proof self-sustaining villas and 30 demountable safari-style eco tents. The hybrid power system is one of only three in the world, where each villa is solar powered and virtually self-sustaining, generating 3kW of power, and using air conditioners that are twice as economical as standard versions.

There is also energy monitoring systems allowing guests to keep track of how many carbon credits

they’re spending. The whole eco retreat is also a test bed for Plunkett’s other business, Eco Structures Australia — the builder’s company responsible for creating the villas and tents. But it’s more than just a collection of tents, there are over 1km of raised boardwalks — made from composite recycled plastic and wood bi-products — for getting around without damaging the environment, natural bathroom products, recycled water, vegetables and herbs from the onsite garden, fishing programs promoting catch and release, nature and cultural guides, and a goal to train and employ 20 percent of its workforce from indigenous backgrounds by 2011. Eco Beach Retreat also sponsors Conservation Australia with a turtle nesting program at the retreat, and also a native tree and bush rehabilitation program that’s already planted 5000 native trees. For Plunkett, it’s a dream come true, urging all his guests to “have fun being the Robinson Crusoe you’ve always dreamed of being.”

CONTACTS AVPartners: (07) 5570 0386 or www.avpartners.com.au Jands (JBL System): (02) 9582 0909 or www.jands.com.au Panasonic: www.panasonic.com.au LG: www.lg.com/au Apple: www.apple.com/au

23 IS A WHOLE OTHER LEVEL Sofitel Gold Coast Broadbeach: 81 Surf Parade, Broadbeach QLD (07) 5592 2250 or www.sofitelgoldcoast.com.au

Our collective consciousness has been branded with the number 23. It’s the number of champions for who the sky’s the limit. First there was Michael Jordan, then Shane Warne, more recently, superstar basketballer LeBron James… and now: Sofitel Gold Coast Broadbeach. For MVPs to VIPs, Sofitel has built an exclusive, by general manager’s invite-only, executive space on Level 23 of the Broadbeach property. With views overlooking the Gold Coast hinterland, Twentythree can cater to a maximum of 35 guests.

It’s made up of two main spaces, an open plan lounge area and a boardroom with seats for 15 execs. The boardroom table was once the Thakral board table, developer of the Sofitel resort. It took two months to construct by architects at Nettleontribe and is made from Zebrano timber and Birchwood. In-house specialists AV Partners installed the latest equipment including LG screens in the foyer, generous 24-inch iMacs for guests to use, a JBL audio system, and a wireless Panasonic PTLW80NTE projector that has a brightness of 2600 ANSI lumens and projects on a 3.6m projection screen. All this sky-high luxurious VIP treatment is topped off when visiting the bathroom, where a collection of Hermès amenities awaits.

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CONTACTS Jadecross (Lighting): (02) 9879 7266 or www.jadecross.com.au Classique (Outdoor Furniture): (02) 4372 1672 or www.classique.net.au Designcraft (Pedrali Furniture): (02) 9690 4900 or www.designcraft.com.au Sico (Furniture): (02) 4336 1333 or www.sicosp.com.au

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DFCO (Winmost Furniture): (02) 8399 1086 or www.dfco.com.au Sleepmaker (Beds): 1300 798 765 or www.sleepmaker.com.au Turner Bros (Curtains): (02) 8594 0700 or info@turnerbros.com.au Roylston House (Curtain Fabric): (02) 9476 8522 or www.roylstonhouse.com.au Anibou (Gervasoni Accessories): (02) 9319 0655 or www.anibou.com.au MRD Home (Accessories): (03) 9348 9911 or www.mrdhome.com.au Gordon Hill (Appliances): (02) 9540 2088 or www.gordonhillsales.com.au Lifestyle Fitness (Gym): www.lifestylefitness.com.au

SALVAGING DARWIN HARBOUR Darwin City Waterfront: Kitchener Drive, Darwin NT www.vibehotels.com.au or www.medina.com.au

The Eastern Seaboard doesn’t have much to offer in the way of near neighbours other than a big flock of sheep on the Shakey Isles. Darwin, on the other hand, could potentially be the gateway to all the riches of Asia. Though, by some accounts, it already is… Toga Hospitality, keeper of the Vibe, Medina and Travelodge brands, as well as a development arm, has been working hard on rebuilding Australia’s top end connection.

Toga injected $1.1b — which included $220m in community infrastructure — into a new Darwin waterside development of some unused bush between where the cruise liners and navy vessels dock, and the city. The development has a man-made lagoon and wave pool, retail and food outlets, a convention centre, a $2.5m investment in public art, and of course, the Vibe Hotel Darwin Waterfront and Medina Grand Darwin Waterfront serviced apartments.

The Medina Grand has 121 studio and one-bedroom apartments, and the Vibe is a similarly sized 120-room hotel. The two share some of the same facilities, which include a pool, gym, conference and function facilities, as well as the Curve restaurant. “It’s really bringing a lot of action to Darwin,” said Drew Jones of Toga. “And being commissioned by Toga, we’ve really given ourselves front row seats.”

In other Toga news, the migrant Jewish Vidor family that started Medina by subdividing their Randwick home into serviced apartments has taken the concept overseas. The Adina range of five-star serviced apartments already has two locations in Berlin designed by Crawford and Partners, an Australian owned, Missouribased design firm, which suits the Aussie-owned Adina to a ‘t’.

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The Prince: 2 Acland St, St Kilda VIC (03) 9536 1111 or www.theprince.com.au

CONTACTS Gloss Creative (Restaurant Interior): (03) 9885 1454 or info@glosscreative.com.au 1

Joost (Gardens): joost@joost.com.au

2 Comer & King (Furniture): 0408 551 776 or mail@comerandking.com 3 Anibou (Gervasoni chairs): (03) 9654 5222 or www.anibou.com.au 4 Thonet (Furniture): (03) 9417 0077 or www.thonet.com.au Format (Furniture): (03) 9639 6060 or www.formatfurniture.com

The Prince of Wales has a split personality: for Melbourne rock fans, it’s a rite of passage that leads straight out of the front bar, past security, and upstairs to the band room. If you let it out of the bag that the Prince is also home to a fine dining restaurant and upmarket boutique hotel, they’d likely chortle, slap you on the back, look you up and down thinking, ‘this guy has no idea’, then never speak of it again. And it’s probably best left that way. For never has a venue played the chords for two different demographics with such aplomb.

The Van Haandel owners have always approached the business with an eye for quality. Quality touring bands are the mainstay of the band room, Circa was one of the finest degustation destinations under the eye of previous chef Andrew McConnell, Aesop soap in the bathrooms, Philippe Starck bathtubs in the Premier suites (because what would a boutique anything be without a little Starck), and in 2008 the Prince Hotel was voted Australia’s Leading Boutique Hotel at the World Travel Awards, described by the Wall Street Journal as the ‘Travel industry’s equivalent to the Oscars’. So when McConnell had to leave to focus on his other ventures, and Matt Wilkinson stepped in as head chef, it was time for Circa to

evolve into a different kind of quality. Time for a handful of local designers of all disciplines to step in, “to create an environment to soothe and stimulate the senses,” said John van Haandel.

To match the new shared-dish menu, the courtyard has been converted into a relaxed, light-filled space flanked by a Joost-designed herb garden across one wall with a few peepholes into the kitchen. Most of Circa’s dining now takes place here, under a canopy of glass and pressed metal. Comfy Comer & King wingback settees and Gervasoni white wicker chairs nestle into custom made American Oak tables

by Native.

The restaurant itself divides into three private dining rooms, each with a balcony overlooking Fitzroy Street.

Here, alfresco levity is replaced by Sans black organza curtains, triple-feather window etching by Australia theatre designer Loudon Sainthill, alpaca velvet, grey Belgian linens and classic yellow floral designs tarting up Thonet chairs, ottomans and banquettes. Finally, upstairs, the Prince’s rooftop deck has another Joost vertical kitchen garden that Wilkinson is over the moon about, “Now with everything at our fingertips, things couldn’t be fresher.”

p: 1300 727 637 | f: 02 9796 7800 | info@bseatedglobal.com | www.bseatedglobal.com.au

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This man is crazy enough to believe he can launch a national chain of boutique five-star hotels from scratch – the Art Series Hotel Group. Just who does Will Deague think he is?

Story: Christopher Holder

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roperty developers? Pah! If they’re not tearing down community centres to build condos they’re buying off whole councils and, and, I dunno, answering back to their mums and not separating their rubbish. Heartless, money-grabbing bastards… the lot of them!

Hotels, on the other hand, are built on hospitality – that curious urge a select few have to make total strangers blissfully happy.

So what on God’s green earth makes a property developer think he can run a hotel chain?!

I’m not sure, let’s ask one.

William Deague hails from the right stock. He’s the scion of a fifth-generation property development family. The business, Asian Pacific Building Corporation, has fingers in all the right property development pies: commercial offices, car parking, serviced apartments… buying, building, managing, selling. And, from all reports, the Deagues have done very well for themselves — hundreds of employees are gainfully employed and their blue chip cup runneth over.

The other thing to know about Will Deague’s folks is: they love art. Not in a ‘manage your own super, buy some art, bubble wrap it and pop it into your garage’ type of way; more of a ‘sponsor a posse of artists to go to Lake Eyre and then launch a book and exhibition’ type of way (which is exactly what they did).

So, here we have a family who is genuinely passionate about Australian fine art.

With this potted bio you can begin to see how the Deagues thought it a bright idea to combine their passion (art) and their business (real estate) to establish a new boutique hotel chain — the Art Series Hotel Group — with Will Deague installed as CEO. But just how good an idea is it?

ART ATTACK Will Deague comes from a family that could just as easily have the words ‘go hard or go home’ inscribed on its coat of arms. Its brief and dissatisfying dalliance with The Storrier hotel in King Cross brought a couple of truths home to Will about the hotel game: The Storrier was too far away from home base to be the first Art Series Hotel; it was too small to be successful as the first and only hotel; and the commercial relationship with the artist, in this case Tim Storrier, needed to be better formulated. Quest Apartments made APBC an offer ‘they couldn’t refuse’ and The Storrier became just another balance sheet item.

But as I say, going in half-arsed is not the Deagues way and a proper assault on the hotels market was soon devised. Properties around Melbourne’s inner South East were acquired, all identified as perfect spots for boutique, design-led hotels.

They also happen to be all within sight of the same mobile phone tower — the South Yarra, St Kilda Rd, Windsor and Prahran properties are almost all on the same Melways spread. That’s four hotels slated, all to be built and opened within 18 months – Dubai excepted, that’s an unprecedented broadside.

“We’re passionate about the area; we live and work in the area; and we see potential for the area.” Will Deague isn’t what you’d call ‘unapologetic’ about the Art Series’ colonisation of Mel-

bourne’s leafy hub of shoe shopping and posh schools, in fact, he realises it seems odd to most observers. But this isn’t Accor or Starwood here, picking out whether Shanghai is a bigger priority over Capetown, this is a startup hotel chain.

And, Will Deague has given the four sites the classic property developer test: What is the net worth of each room? What are the costs? Based on that, what’s the land worth? And if the sums stack up, whether you’re building a hotel or a skating rink, either it’s viable or it’s not. “There aren’t many existing hotels in the area and the ones there are looking tired,” noted Deague. “But there’s so much activity in the area — commercial and residential activity — due to town planning rules opening up somewhat. Saying that, we have expansion plans. We’ve done a hotel in Sydney and we’d like to do another. We’d like to do one in Brisbane and we’ve purchased a site in Adelaide to launch a hotel there.”

So, there you have it, four new hotels coming right up, with more to follow shortly.

GENUINE COMMITMENT There are plenty of ‘arty’ hotels out there, but the Art Series Hotel Group is the only one branded as such. Giving each hotel an artist’s identity is a very neat idea. It means the property is suffused with the personality of the artist — it’s far

“we’re an independent boutique brand so we don’t need to get too tied up in hotel turf wars” more than popping a few posters on the wall.

Take the case of the recently launched Olsen.

It’s the flagship hotel of the group; an elegant 16-storey, 241-room, $90m edifice designed by Rothelowman overlooking the Yarra, the MCG and Flinders Park. Fittingly, Will Deague determined that arguably Australia’s greatest living artist, John Olsen, should put his name to the group’s jewel in the crown. In response, the octogenarian Olsen has gone to considerable lengths to inject his personality into the hotel, most notably a six-metre-wide mural painted exclusively for the foyer.

“Getting the artists involved is a huge part of what we’re doing,” said Deague. “And it’s just as satisfying dealing with the up and coming artists as it is the established artists. All the artists we’ve engaged have been right into it. Take John Olsen.

You don’t get more established than John Olsen and he’s been incredible about the whole thing.

He’s been asking how else he can assist… designing the menus? The room service cards?”

So, far more than convenient marketing spin, the

links with the art world run deep. Each hotel has a curator, and tours of the original artworks are encouraged. “Even the housekeepers have been given lessons so they feel able to answer any questions about the in-room art,” noted Deague.

PALETTE OF FINISHES If it wasn’t for the heavy art focus, the Art Series Hotels could just as easily fall into the ‘designer boutique hotel’ category. There’s little that’s off the peg, as the architects try to pin down the character of the artists in their designs. For example, Jackson Clement Burrows’ work on The Cullen is suitably cheeky, locking step with Adam Cullen’s reputation as the Australian art scene’s enfant terrible.

“I get pretty excited about the development and the building side of things — creating something and leaving a legacy,” said Deague. “We’ve tried to engage a different architect for each hotel and think about how they gel with the artist whose name is on the side of the building. We also get heavily involved with the interiors.”

In line with the ‘boutique’ ethos, most rooms aren’t palatial but are bristling with the nifty and the unexpected.

“There’s so much emphasis on the design of the room: the fitout and the furniture,” continues Deague. “Every hotel room is different. It’s not like a big chain where the rooms are identical.

And we like quirky surprises. The frosted glass dividing wall to the bathroom with a rendering of the artist’s work, for example.”

DEDICATION TO THE ART With the close proximity of the four launch hotels, Will’s morning ‘milk run’ is very manageable. I met with Will at 9:30am and already he’d dropped by the Olsen and the Cullen for a coffee with the hotel managers and inspected the site of the Blackman on St Kilda Rd. Will realises that after the grand opening his role transforms into one of hard-hat enforcer to that of glad-handing mien host.

“As I say, I like the design and creation aspects and seeing the hotel launch successfully,” says Deague. “As for day-to-day operations? We have experienced managers and an area manager for that. I don’t have to get too down ‘n’ dirty with the day-to-day operations. Bear in mind, we’ve decided to lease out onsite food and beverage, which removes quite a few headaches. And although we’re serious about our conferencing, it’s not pivotal to our success. We’re principally about filling beds. And in that regard the numbers have to stack up… we’re not doing it for fun.”

STRIKING A CHORD If part of the initial concern was squeezing out enough media oxygen to get the message across from the ‘burbs, then they needn’t have worried.

The media love the story. Will Deague and his PR team have done wonders and the crowds have followed. Pitching at a 4.5-star price for a 5-star room, the Cullen and the Olsen have both enjoyed strong occupancy rates in their short lives thus far. And there’s plenty of the right people as well… people who don’t mind the notoriety. The US national polo team never had so much publicity as when White House gatecrasher Tareq Salahi arrived as its captain — the views from

atop The Cullen in the ensuing newspaper articles were great PR. Will Deague picks up on the theme: “I read in the Herald Sun the other day how an actor [that’d be Matthew Newton then?] trashed a room at The Cullen. Which was absolute bullshit… completely wrong. But great PR! And we’ve been on a number of holiday programs like Postcards. We’ve done some clever marketing and we get good media — it’s a good story to tell.”

It becomes evident that Will Deague doesn’t believe he’s joining a battle against some very established competitors… he’s kinda sneaking in under the radar. His hotels have their postcodes largely to themselves, a good distance from the ultra-competitive five-star CBD market. Saying all that, it’s nonsense to believe that spending hundreds of millions of dollars won’t attract the attention of the incumbents. What do they think of Will Deague?

“I don’t know and I don’t really care,” says Deague with disarming charm and a Brad Pitt grin. “I would have thought the Como — which has been around forever and is directly opposite us at the Olsen in Chapel St — would be concerned. The day we opened, we had a number of guests wandering over to have a look and then return with their bags. We’re not in the city market yet. And we’re an independent boutique brand so we don’t need to get too tied up in hotel turf wars. As an owner I’m often asked what our budgets are and whether we’re meeting those budgets? The truth is, we’re not that interested in budgets, we just focus on being as full as we possibly can and giving guests a great experience.”

STATE OF THE ART Many industry pundits will look on the Art Series Hotels with a certain amount of suspicion. If the luxury hotel market could be compared to a football team then some will see Will Deague as the CEO of a high-profile startup franchise like the Melbourne Heart or the Gold Coast AFL team. On paper the new footy team is a collection of boxes that need ticking — competent coach, a good list, good facilities — but there’s a certain something that glues it all together that can’t be checklisted… a philosophy, an ethos, a commitment from the top down to the unflagging pursuit of excellence that is notoriously hard to manufacture. Only time will tell as to how quickly the Art Series Hotel Group engenders this. Will Deague is the key.

Will Deague gets things done. He comes from a long line of powerful blokes who are accustomed to success and achieving their goals.

The flipside of that is Will Deague is, I suspect, bluffly oblivious to the nuances of hotel management. Which, paradoxically, may be the key to his success. The Art Series Hotels look great, occupancies are high, and are on target to provide the right return on investment… I mean, who cares if he doesn’t have the slick ID of a W, or the brand recognition of a Hilton, or the Gallic savoir faire of a Sofitel — Will Deague is kicking goals. Mission accomplished?

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The Cullen

When the art scene’s wild child, Adam Cullen, first came to prominence by chaining himself to a fetid pig’s head, having a five-star hotel named in his honour wouldn’t, I suspect, have been on his radar.

164 Commercial Rd, Prahran VIC (03) 9098 1555 or www.artserieshotels.com.au/cullen

The Jackson Clement Burrows-designed, 115-room hotel in funky Prahran (think Greville St and the market) provides a stylish bolt hole for creative types.

CONTACTS

The interiors bristle with 450 pieces of Adam Cullen’s confronting artwork. Greeting guests at the front of the hotel are two life-sized fibreglass cows painted by Cullen. Two penthouses with spectacular city skyline views open out onto enormous rooftop terraces and entertaining areas.

Jackson Clement Burrows: (03) 9654 6227 or www.jcba.com.au Caesarstone (Mosaici): (02) 9091 2900 or www.caesarstone.com.au Photography: Anson Smart

Two top-notch restaurants occupy The Cullen’s ground floor. The 140-seater Hutong is the sister restaurant of Hutong Dumpling Bar in Melbourne’s Market Lane and has quickly earned a reputation for being one of the best Chinese eateries in town. The Terrace, owned by established Melbourne restaurateur George Rizk, has ample outdoor (75) and indoor seating (65) and serves a Mediterranean inspired menu.

The interiors are highlighted by orange throws and cushions. Furniture designs take inspiration from the best modern day designers while small details make each room unique including specially designed bookshelves including the latest art and design books. Luxury bathrooms and kitchenettes feature modern stainless appliances and finishes.

Added unique touches include: an in-house curator (Jane O’Neill) to guide guests through the art, a fleet of Cullen bicycles and Smart cars for use by guests, and gym programs designed by AFL identities Shane Crawford and Ben Dixon.

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Standing proudly on the corner of Toorak Road and Daly Street South Yarra, the $90m hotel development is the jewel in the Crown of the Art Series Hotel Group. Guests can expect all of the five-star creature comforts with the added visual feast of 492 Olsen works across the 229-room hotel.

Created by Melbourne architects Rothelowman, the highly refined 16-storey hotel is a tribute to Australia’s greatest living painter, Dr John Olsen. Upon entry to the hotel, guests are greeted by a 6m mural, titled ‘The Yellow Sun and the Yarra’ painted for the stunning glass encased entrance. The hotel is home to a spectacular glass bottom swimming pool, sun deck, gymnasium, opulent rooftop Olsen Penthouse Suite and high-tech conferencing facilities.

For those wishing to stay longer and somewhere a little more unique, The Olsen also has a number of exclusive residential suites for those on project work or in between homes.

Guests will have their choice of two dining experiences including BlueBottle Restaurant, a Modern Australian seafood bar and the Brazilian meatlovers’ Steer Bar & Grill. Norbu Day Spa will rejuvenate guests and locals with its pamper packages.

All rooms combine creature comforts with the latest technology including a kitchenette, LCD TV and iPod docking station replete with 24 hours of preloaded music by Sony. A photographic celebration pays tribute to Olsen’s extensive career.

The Olsen 637 - 641 Chapel St, South Yarra VIC (03) 9040 1222 or www.artserieshotels.com.au/olsen

CONTACTS Rothelowman: (03) 9268 6800 or www.rothelowman.com.au

TAKE ME TO THE RIVER Story: Mark Davie Hilton Melbourne South Wharf: 2 Convention Ctr Place, South Wharf VIC (03) 9027 2000 or www.hiltonmelbourne.com.au

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raditionally there’s been nothing spectacular about Melbourne’s riverside developments. Before Southbank, Melbourne’s architecture preferred to turn its back on the Yarra. Melbournians understand why. Where other capitals’ water is sparkling and opalescent, the Yarra is brown; the water pushing unhurriedly into the bay like a giant bowel movement. But it seems Melbourne developers have overcome their heebie-jeebies in the last few years and started filling up every skerrick of CBD waterfront property upriver from the Docklands to the CBD, including the recently unveiled plans for a North Bank. The latest precinct to rear its head from the murky waterways is South Wharf, built around the Exhibition Centre, it comprises (to date) the new Melbourne Convention Centre, the city’s second DFO, and the new Hilton South Wharf.

NEW CONVENTIONS Unlike the apparently rudderless Docklands, South Wharf is Melbourne’s events capital; especially now the Convention Centre and Exhibition Centre share the same site.

And with the Exhibition Centre up for a proposed $200m makeover, the events-led charge shows no signs of a let-up.

Hilton has scored itself a guaranteed stream of conference delegates by becoming ‘besties’ with the new Convention Centre. The two are inseparable, literally connected at the hip, conjoined by a first-floor annex that funnels conference goers directly from their hotel right into their next meeting. It’s a big business coup for Hilton South Wharf, and the hotel has consequently been shaped by what matters to travelling business people, and what doesn’t, according to Wanda Hernadi, F&B Manager of the hotel.

On first appearances it seems the Hilton South Wharf building has taken cues from the Dark Knight’s revamped Batmobile — completely black, with plenty of ‘stealthy’ angled panels. The good news for guests is that almost every second panel is a window.

No staring at the flat brick wall of a neighbouring tenement building, or an interior courtyard though — from the fifth to the 19th floor, every room is a room with a view.

Even the corridors end with full-length windows, so wherever you stand there’s either a view stretching across Port Melbourne on one side or a sweeping vista of the city lights on the other. It makes Wanda’s job easy, “If guests ring ahead to request a room with a view, that’s no problems, because every single room has one.”

ROOM TO BREATHE Hilton South Wharf didn’t so much as earn its stripes but inherit them from the Hilton in Kuala Lumpur — the new prototype for all the latest generation of Hilton hotels.

There are 396 hotel rooms in Melbourne’s third Hilton: 156 guest rooms, 78 deluxe rooms, 104 executive rooms, 26 Yarra and Relaxation suites mirrored on each floor at the river end of the building, and 32 one- and two-bedroom fully serviced apartments.

There isn’t much room for paradigm shifts within the slim margins of hotel rooms, but the new Hilton represents a different way of catering to the business traveller. Effectively, the rooms and amenities are designed as a business base away from home.

There are the standard connection ports for Internet, phone and the like, along with the computer desk and chair. The suites have a sliding door system similar to Japanese fusuma, opening up the rooms when alone, and cordoning off meeting areas when required — even better for the travelling exec with family in tow.

[Above] Coral-inspired wall art gives the lobby that real maritime 'lived in' look. [Left] The restaurants are all decked out with rich red granite stone tops and steel frames to go with the Spanish chow.

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“every one of Hilton’s food and beverage outlets are designed to let corporate guests continue to network before and after hours”

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Each room also has a generously proportioned four-point bathroom with separate walk-in shower and bath. The oversized bathrooms help obviate the need for a dedicated spa — which is typically the realm of holidaymakers — South Wharf offers an in-room spa service called Hilton Harmony, allowing guests to grab a quick massage without self-consciously shuffling about the hotel in a bathrobe. The in-house gym is also an exercise in time management and space saving. Rather than sectioning off a basement level to accommodate personal trainers and step classes, the slim room (with a view, of course) houses a complete collection of world-class Precor gym equipment, complete with touchscreen computer in the corner. Guests can then requisition a workout from the onboard virtual instructor according to the muscle group they want tuned. It’s streamlined, non-intrusive, and, like the spa, lets busy people get what they need in their own time.

All that space and manpower saved on aerobic classes and towel dispensers is put to good use in the executive lounge. The Level Four lounge is open to anyone staying in an executive room or suite, and is apparently the largest in Melbourne. It has complimentary breakfast, evening canapés and drinks, an outdoor terrace overlooking the water, and serves as a function room when required.

MEETING IN Peeling your eyes away from the view and looking down from the Executive Lounge terrace, there is a string of food and beverage outlets that are hotly rumoured to be opening shortly. It’s intended “to bring a lot of pedestrian traffic down from Southbank to South Wharf,” explained Wanda. “It’s hush-hush at the moment, waiting to take Melbourne by surprise. There are some major names in the pipeline, but then again, nothing is certain till they unveil it.”

Meanwhile, the food and beverage offerings inside the hotel are already open and have a distinctly Spanish theme. The ground floor eateries are roughly broken up into three areas with interplay between them; Caffe Cino café and bakery, Nuevo 37 restaurant, and Sotano Wine & Tapas Bar. Each serves a specific purpose for the business traveller: Caffe Cino is a quick coffee stop on the way to morning meetings; and Sotano commands the expanse with a 7mtall suspended gangway over the main bar that houses walkthrough climatecontrolled wine coolers and a 5000-strong wine list. The striking feature is complemented by the 4.4m Charcuterie Bar stocked full of cured jamon and 30 international cheeses — a great icebreaker or afterwork drinks stop. Nuevo 37 is a modern Spanish restaurant, presided over by Michelin-starred executive chef Ramon Freixa, who drops by every couple of months to tweak the degustation menu with fresh seasonal produce. The Riverfront Deck is also open for alfresco dining, and there’s a private dining room for boardroom dinners and the like. In fact, every one of Hilton’s food and beverage outlets are designed to let corporate guests continue to network before and after hours, and can be sectioned off in any number of ways for private functions.

DESIGN AHOY! The design is a collaboration of joint venture architects Woods Bagot and NH Architecture, who also worked together on the Melbourne Convention Centre site and are responsible for the strong connection between Hilton and the MCEC. The South Wharf site used to be the turning basin for Melbourne’s mercantile vessels dropping supplies, with the century-old coal transporting Polly Woodside still moored nearby. The hotel design takes plenty of maritime cues: large rustic timbers, cobblestone flooring and oversized metal detailing are all there. But despite the rigging, mooring and anchoring references, the finishes thankfully dispense with the qualities of 19th century wharf life we’d prefer to forget — rats, typhoid, toothless crones, that sort of thing. Perhaps life on the Yarra has moved into the 21st century after all!

CONTACTS Woods Bagot: (03) 8646 6600 or www.woodsbagot.com NH Architecture: (03) 9654 4955 or www.nharchitecture.net Caesarstone (Osprey): (02) 9091 2900 or www.caesarstone.com.au Mobi Living: (03) 9682 7388 or www.mobiliving.com Space Furniture: (03) 9426 3000 or www.spacefurniture.com.au de de ce: (02) 9360 2722 or www.dedece.com Living Edge: (03) 9009 3940 or www.livingedge.com.au Jardan: (03) 9548 8866 or www.jardan.com.au Zuster: (03) 9427 7188 or www.zuster.com.au Anibou: (03) 9654 5222 or www.anibou.com.au Rogerseller (Guest Bathroom Fittings): (03) 9429 8888 or www.rogerseller.com.au

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STAR CITY SET TO STAR AGAIN Star City has some fresh faces on board and a fresh face of its own.

Story: Mark Davie Star City: 80 Pyrmont St, Pyrmont NSW (02) 9777 9000 or www.starcity.com.au

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ow does the saying go? ‘Don’t pull that face, because the wind might change and you’ll be stuck like that forever.’ Well, maybe, once upon a time, that did happen to Star City.

It has been a little maligned of late, unfairly some might say, given the latest collection of stars the casino has on its calendar. Though the winds are changing once again, and the casino has a chance to show Sydney and the harbour its good side. It’s a bit of a no-brainer really, given Sydney’s love affair with waterside property, that its major casino should make good use of its harbourside frontage. What’s more, according to Scott Faulkner, Business Development Manager of Star City, the casino’s proprietor Tabcorp also owns a jetty and a chunk of waterway directly in front of the new entrance that no one had any idea about. What better way to re-engage with the Piermont community than to commandeer a pier you already own!

Other than the reorientation, there have been some major additions to Star City’s entertainment and F&B landscape. About 12 months ago, Sean Connolly of Astral opened Sean’s Kitchen, then Sean’s Tapas, with talk of a nightclub on the cards. The Sports Theatre is also a newcomer, a unique 24-hour-a-day haven for sports nuts that has a 12m-wide mega screen and 15 beers on tap. The most recent star is Fat Noodle, which has been presided over by Luke Nguyen, the head chef and operator of Red Lantern restaurant. In fact, Nguyen has agreed to be the first consulting chef on Project Star — the $575m redevelopment of Star City. It’s a contemporary noodle bar on the gaming floor with predominantly Chinese cuisine, and a bit of Vietnamese, Thai and Malay fare thrown in. It was designed by the Friedmutter Group, with lighting and audiovisuals taken care of by Webb Australia.

The biggest part of the redevelopment will be Switch, Star City’s new hotel. The five-star property will feature about 250 rooms and be open mid-2011. As Faulkner tells it: “[The name Switch] connects with the fact the entire CBD was originally powered by a source in Piermont. So Switch is all about where the power of the CBD came from.” $575m is a lot of dosh to spend, and the powers that be are mindful that this may be the face they’re stuck with for another 15 to 20 years, so they’re doing everything they can to make sure they get it right. Faulkner again: “Everything is changing, moving away from the way we used to be seen… Our impetus is to take it from what it was to something that hasn’t been seen in Sydney before. We have to set a benchmark.”

CONTACTS Webb Australia (Fat Noodle Lighting and AV): (02) 9418 1444 or www.webbaustralia.com.au Caesarstone (Osprey & Biscuit): (02) 9091 2900 or www.caesarstone.com.au

“Our impetus is to take it from what it was to something that hasn’t been seen in Sydney before. We have to set a benchmark.”

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CONTACTS Saltec Group: (02) 9707 2070 or www.saltec.com.au The Buchan Group (Architect): (02) 9566 1611 or www.buchan.com.au Sharp (Screens): 1300 135 530 or www.sharp.net.au Bosch Communication Systems (Electrovoice & Dynacord): (02) 9683 4752 or www.boschsecurity.com.au Meyer Sound (Speakers): 1800 463 937 or www.meyersound.com.au

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SPORTS THEATRE Online stay-at-home punters finally have a compelling reason to roll out of the beanbag: Star City’s new Sports Theatre. On the Sports Theatre’s 12m mega-screen Tiger’s golf ball is rendered the size of a beach ball, and you’ll be able to minutely assess Maria Sharapova’s…grunt, like never before. It’s larger than life! And if you can’t snag one of the 225 stadium-style seats smack bang in front of the big screen, two smaller 3.4m screens flanking each side are big enough to ensure you’re still in the game.

Audiovisual specialists, Saltec Group, has thrown the kitchen sink at the Sports Theatre, installing 46 x Sharp 52-inch LCD screens around the Theatre, and a further 42 x Sharp LCDs in the TAB. Saltec also installed 84 x LCD Electronic ‘race screens’ in the TAB, eliminating the old-fashioned paper race boards.

This is after all a casino; gambling is the name of the game, and this is one super-sized TAB. The screens around the venue are showcased in massive rings

suspended from various heights. And turning away from the big screen to get a drink doesn’t mean you’ll miss any action — Saltec made sure to put eight 52-inch LCD screens right around the circular bar, each encircled in LED lighting — there’s no mistaking that watching sport is more than just a past time at Sports Theatre.

The audio system is a mixture of ceiling speakers and surface mount self-powered loudspeakers. The ceiling speakers are Electrovoice EVID C8.2, which are installed in the low ceiling areas of the Sports theatre and TAB, while for all the high ceiling areas, Meyer UP1 Junior powered speakers were installed on the various columns around the venue.

A Dynacord amplifier drives the ceiling speakers, while an LA Audio eight-way distribution amplifier processes the signal for the self-powered Meyers. Saltec also installed a hearing loop under the carpet of the theatre seating area to make sure everyone that comes to watch sport can hear it too.

Freckle16FEB10 | Photography: Iain Crawford

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Story: Christopher Holder Hotel Realm: 18 National Circuit, Barton ACT (02) 6163 1800 or www.hotelrealm.com.au

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ar operators love the idea of running a destination venue. The word ‘destination’ says a lot. It infers that all the patrons are there by choice, in fact, they may have crossed town to get there. Unlike a traditional corner pub, destination bars are often invisible to passing foot traffic, and, in the case of Melbourne’s alleyway culture, can sometimes require a good pair of wellies to access.

Canberra operators reading this article will be forgiven for thinking: “‘Destination bar’… you mean there’s another kind?!”

Our nation’s capital has a well earned reputation as being a Lost World of hospitality. You can wander the streets of the city like the Omega man and not encounter very much at all. I hasten to add that I’m not suggesting there aren’t high quality establishments, but you need to have the contact details scribbled down somewhere before you get in a cab.

Hotel Realm is a comparatively new five-star hotel in the Parliament district with a brand new bar, called Ostani. To be clear, Ostani is far more than a traditional hotel bar, tucked in a back corner with a baby grand. It’s a lounge and a restaurant as well, endowed with wide open alfresco spaces. You can grab a drink and order tapas from your communal bench seating or sunken lounge; take a wood-fired pizza into the courtyard; sit in one of the booths and enjoy something from the a la carte restaurant… coffee, cake, champagne, business get togethers, parties, caucus meetings… Realm understands Canberra and understands how Canberra people relax, socialise and unwind, and provides the right venue in which to do so.

Interior designer, Jenn Willemsen, also understands the unique psychology of Canberra. The irrepressible Jenn has spent the last few years in the ACT after stints in the Far East and elsewhere. Jenn clearly enjoyed the freedom given to her by the Doma Group (owners of Realm) to push the notoriously conservative locals out of their comfort zones; but only just enough so they enjoy the ride without any whiplash.

Jenn inherited an already successful bar (Bacchus Bar) which she retained and incorporated into the much larger space of Ostani. Jenn has given the multifunctional venue an abundance of eating/drinking options, each with its own use of colour, materials, lighting and textures (all without any dividing walls) and somehow it works.

Chunky reclaimed timber, Tom Dixon blown glass pendants, Thonet bentwood chairs, oversized Italian tiles, mesh screens from the local steelworks, a distressed bronzed mirror, granite, Middle Eastern-style arches, flowing fabrics and cove lighting… there’s a lot to take in if you choose to really look, but overall the effect is groovy and sumptuous.

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CONTACTS Myabi Design (Interior Design): 0404 722 989 or jenn@miyabidesign.com Map International (Custom Tables & High Bars): (03) 8598 2200 or info@mapinternational.com.au 1

Hub Furniture (Moroso Deisel Side Tables): hubfurniture.com.au

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ISM Objects (Custom Lights): 1300 888 646 or sales@ismobjects.com.au

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Space Furniture (Foscarini Allegro Pendants): www.spacefurniture.com.au Caesarstone (Cashmere Kitchen Benchtops): (02) 9091 2900 or www.caesarstone.com.au Bromic (Alfresco Heaters): 1300 276 642 or www.platinumheaters.com Thonet (Chairs & Tolix Outdoor Chairs): 1800 800 777 or www.thonet.com.au

The most hospitable way to treat your customers

Make the most of your outdoor spaces Vergola is the well-designed, energy-efficient, outdoor roofing system that makes the most of your outdoor spaces. The Vergola Operable Louvre Roof provides more versatility and functionality to your establishment by creating a comfortable space that can be enjoyed all-year-round.

The system creates the perfect environment by maximising the warmth of the winter sun and offering cool shade in summer. Plus, the sensor-controlled closing mechanism gives you peace of mind knowing your patrons won’t be caught out if the weather turns.

To see how the Vergola system could benefit your establishment, call 1800 802 955 or visit www.vergolansw.com.au

CALL 1800 802 955 www.vergolansw.com.au

Vergola (NSW) Pty Ltd – Builders Licence No 106418C

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Your Commercial Edge Be a part of venue’s Commercial Edge section and reach a nationwide readership of buyers, specifiers, owners, managers and designers.

Phone Stew now on (02) 9986 1188

Flooring / Floor coverings / Audiovisuals / Lighting / Heating / Refrigeration / Furniture / Web Design / Bathroom Fittings / Kitchen Supplies / Air Conditioning / Bar Supplies / Cleaning Services / Glassware / Professional / Services / Promotional Items / Security / Architectural & Interior Design / Training & Education / Point of Sale / Uniforms / Vending / Signage / Financial Services / Catering St. Leonards Tavern by Response Group Australia Photo: Katharine Formosa

A CROWNING ACHIEVEMENT Crown has dropped $300m and Gordon Ramsay’s Maze into its third hotel, Metropol. But beneath Metropol’s sky-high surface is a commitment to ‘higher’ education.

Story: Mark Davie Crown Metropol: 8 Whiteman Street, Southbank VIC (03) 9292 6211 or www.crownmetropol.com.au

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elbourne’s big casino has another jewel in its crown. Crown Metropol is a $300m, 658-room giant that takes Crown’s total room count soaring past 1600, all within a couple of blocks. However, there is something else entirely that has drawn the most attention to Metropol’s opening, and that’s the arrival of the pottymouthed culinary cavalier, Gordon Ramsay. His first Australian Maze restaurant has much of Melbourne agog. If you’re not heading online to book yourself a slice of the Maze experience then you’re probably anticipating what manner of f-bomb lunacy the wrinkled Scot will get up to next. And let’s not forget, he is, after all, one of the pre-eminent chefs in the world.

Maze and Maze Grill are both front and centre on Level One, and can cater for up to 300 guests between them. If, however, you’d like to stay put in your Metropol room and still want a taste of the Michelin star, no worries, Ramsay is also responsible for the room service menu.

Bates Smart designed the hotel, including the luxuriously appointed rooms, which average 38sqm. The striking contrast of black matte and gloss walls against rust coloured carpets and timber finishes, stylish furnishings and carefully selected artwork puts Metropol right at the top of the heap in the looks category.

Metropol has a ‘business zone’ on Level Three, with four theatre-style meeting rooms that can cater for up to 50 people, plus a pre-function area with a view of Melbourne’s skyline.

There’s also a fully serviced business centre right next door, where busy bees can shoot off emails, commandeer their own private office or make use of the 12-person boardroom.

The fun stuff at Metropol is all a little higher. Level 27 houses the hotel’s sky-high day spa, pool and gymnasium. There are tailor-made treatments for men and women, an infinity pool, or for a more invigorating dip, there are the plunge and vitality pools. If a whole level of spa treatment is not enough, just below, on Level 26, guests can choose to stay in one of 12 residential spa accommodation rooms, with easy access to the spa for their entire stay.

On Level 28, is an exclusive club lounge concept, with dedicated check-in, concierge, and a sky-bar and terrace that will be open to the public on specific nights of the week.

Part of Crown’s budget went into giving a little something back to their employees. $10m was set aside to develop the purpose-built learning facility, Crown College. The idea is that while Crown employees hold a job — many without previous qualifications — they should be able to earn a formal qualification. That is, while they’re getting paid, and at no cost to them. Sounds like it could be a great boon to the professionalism of the Victorian hospitality industry.

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CONTACTS Bates Smart: (03) 8664 6200 or www.batessmart.com.au Nightlife (Music Video): 1800 679 748 or www.nightlife.com.au Apex STone (Crystaltek Vanity): (03) 9360 0133 or www.apexstone.com.au

CASTLES IN THE SANDS Peppers is all about the experience.

The Sands resort serves it up in spades.

Story: Mark Davie Peppers, The Sands Resort 2 Sands Boulevard, Torquay VIC (03) 5264 3333 or sands@peppers.com.au

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eppers, The Sands Resort is nestled among the rolling dunes of the Victorian coastal surfing mecca, Torquay. It’s a stone’s throw from the beach but it’s not until you’re standing on the tee of the 13th that everything becomes abundantly clear — Sands by name, sands by nature. Somewhere over the ridge is the green, but before you get there you’re confronted by oceans of sand. Beautifully sculpted, painstakingly manicured sand… but sand nonetheless — deep sprawling systems of craters that can thrill and demoralise in equal measure. The links course was designed by Aussie pro and course designer Stuart Appleby and it’s a corker — experienced golfers will love the challenge and hackers can’t help but admire the design, even if it’s likely to swallow you up at times. It’s an experience, you could say.

But this is what Peppers Resorts and Retreats are all about: an experience.

Whether it’s digging a hole in Stuart Appleby’s sandbox, a food and wine tasting in the Hunter Valley, or curling up in a lodge overlooking the Gold Coast hinterland, Peppers is more than just ‘hotels in the country’.

WINE, CHEESE & PEPPERS Peppers began life some 25 years ago based on a simple concept. The legend, according to Kent Davidson (who was the CEO of Peppers before taking his current position as Head of Sales of the Mantra Group parent company), is that a group of people who loved the Hunter Valley’s food and wine found the local accommodation too primitive for the connoisseur following a long day of connoisseuring. The problem was, there were really no proper hotels in the country back then… “So they built one”; the original Peppers Guest House. Ken again: “and to a point it was incredibly successful. Every Friday and Saturday night there was a huge party, and everyone had a great time. But there was no business Monday to Thursday because it wasn’t really a family hotel; it was very much a couple’s retreat. But because it was a reasonably expensive weekend away — all the people who travelled out there were executives — they would then think, ‘wow, this is fantastic, I’m going to bring my executive team here.’

And that’s how the conference market developed. It became the most popular conference hotel in regional Australia, and became the model for future Peppers from there, right up to Peppers, The Sands.”

Peppers has since experienced periods of rapid growth. The parent company, Mantra Group, was established as a result of the absorption of eight legacy businesses — including the portfolios of Outrigger, Pacific International, and Saville — and placing them under either the Peppers brand, the Mantra mid-market offering, or the Breakfree value bracket. The group now has over 140 hotels, making it a major player in Australia’s hotel scene. Aggressive expansion has its downsides though, and the next stage, according to Kent, is a consolidation of Mantra’s three brands, divesting a few properties operating on the fringes and adding a few considered choices to make sure the three tiers remain true to their identities. Most of the divestment opportunities are tied to management rights with significant book values that will be handy chunks of change in the Mantra war chest.

“Not only is Peppers all about the experience, it’s also about regional locations”

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Peppers occupies a unique niche, albeit a sizeable one, in the Australian hotel market. And it follows the lead of the original Guest House in the Hunter Valley. Not only is Peppers all about the experience, it’s also about regional locations. So, where other brands have failed to capitalise or barely even look outside major capitals, given their steady stream of corporate business travellers, Peppers looks for the gaps. Places like Torquay, a surfing town close to Victorians’ hearts and close to is greatest surf beaches (Bells Beach, for a start). With a championship golf course chipping in, you have the perfect getaway retreat, and only an hour from Melbourne.

SHIFTING SANDS Paddy and Helen Handbury originally teed off with The Sands in Torquay as a golf course, clubhouse and residential development, completed in 2004. The actual Sands hotel opened a few years later, costing $22m and resulting in 112 rooms, renovation of the kitchen, front foyer, a new private function bar, cardio room for the gym, terrace and a walkway connection from the hotel to the clubhouse. Brian Mathieson designed both the clubhouse and hotel in a contemporary low-lying style, and Simon Webb designed the interior with Helen’s able assistance.

The Handburys also own Peppers Moonah Links; another devastating sand belt course on the other side of Melbourne. But remember, it’s all about the experience…and your handicap.

The Handbury’s concept for the development was that it had to be an environmentally friendly asset to Torquay, which, despite its history of aversion to development (it took years for McDonald’s to secure approval… McDonald’s!), is apparently the fastest growing town in Australia. The Sands has an extensive water system running through the property, forming wetlands that attract an abundance of birdlife. So around the hotel, Ross Perrett

incorporated indigenous landscaping to blend the building in with the wetlands and the nearby sand dunes. And throughout the interior of the hotel, the ‘indigenous outdoors’ feel is complemented by an elaborate selection of aboriginal artworks from the Nyirrpi community north of Alice Springs. The indigenous elements are mixed with contemporary furnishings from Rambler Holdings and Kazari Furniture, and the carpet has a unique pattern that reflects the Sands logo. And when you come in after a exhilarating round of 18, there’s an open fire in the hotel bar to recall tall tales of 300-metre drives and improbable chip-ins over a beer or egg nog. From there you’re not far from the safe hands of the Hanners Restaurant waiting staff and chefs.

TEMPLATE FOR SUCCESS Most Peppers properties have used the original Guest House’s template — on the weekend the retreats and resorts trade strongly in independent travellers, and during the week rely heavily on the conference market. Peppers had previously been involved with the Handbury’s at Moona Links and had great success with conferencing. So when it came time to build The Sands, Peppers was pleased to see the Handbury’s taking conferencing so seriously. The main conference centre can accommodate up to 300 guests in a banquet setting, and 550 standing. It can also be subdivided into three similarly-sized areas: Balmoral, Harrow and Cobden. There is also the standalone Retreat Room rotunda at the far beach end of the hotel that is perfect for more intimate meetings and seminars. And talk about incentives, all the rooms have floor-to-ceiling windows facing the 18-hole course — sure to inspire everyone to contribute and wrap meetings up a little quicker.

Music Workshop in Geelong installed all the AV, and the food is prepared onsite by Hanners Restaurant head chef Pascal Meyes.

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The Swiss born Meyes’ international experiences takes in fine dining on the Alps and elsewhere. Rather than signature dishes, though, Meyes prefers to keep a small menu with a constant new cast of dishes. Weddings are also big business for the Sands, given the superb facilities, accommodation and the strength of Peppers’ ‘getaway’ appeal. In fact, the conference rooms aren’t the only places with a view. Floor-to-ceiling glass sliding doors in the rooms mean ground level guests can stroll right out onto the course in the morning.

PEPPERS: SPICE OF LIFE Their regional locations, like Torquay, mean Peppers properties are mostly frequented by domestic travellers escaping the big smoke. Kent Davidson says things haven’t really changed for Aussie travellers in his time except for one thing — information. Like every decision we make nowadays, the internet informs our choices, and hotels are no different. “Australians want consistency and they come to Peppers for an experience. Their expectations haven’t changed terribly much over the years. But they’re certainly becoming a lot more discerning when it comes to the buying process, and the web has done that for us. They’re far more knowledgeable now and they arrive at the hotel with a clear expectation and understanding of what they want. If you go back to the ’80s and ’90s, people didn’t have access to the same level of information, so they’d often book on the basis of a word-of-mouth reference. They would have a nice time, so their friends would try it and come with an open mind without too great an understanding of what they were getting themselves in for. People can now view menus and look at the local region online, so they come with a very clear idea of what it is that they’re trying to achieve out of their holiday or short break.”

CONTACTS Perrott Lyon Mathieson (Architect): (03) 9866 2000 or www.plm.com.au Thomson Perrett (Hotel Landscape): (03) 9654 4100 or www.thomsonperrett.com.au Basso Project Management: (03) 9681 8908 or info@bassoprojectmanagement.com Ramler Holdings (Furniture): (03) 9545 4200 or www.ramler.com.au BQ Design (Soft Furnishings): (03) 9544 6299 or www.bqdesign.com.au Sealy (Beds): 1300 656 454 or www.sealy.com.au Satelight (Lighting): (03) 9399 5805 or info@satelight.com.au Warwick Fabrics (Bed Fabric): (03) 9419 7544 or info@warwick.com.au Barnaby M (Cushions & Linen): 1800 850 256 or info@barnabym.com.au Temperature Design (Mirrors): (03) 9419 1447 or info@temperaturedesign.com.au Mondo Luce Contemporary Lighting (Ballup Pendant Globes): (03) 9826 2232 or www.mondoluce.com Delta Carpet One (Carpet): (03) 5221 4222 K Five (Tables, Chairs & Bench Seating): (03) 9646 8611 or www.kfive.com.au Indenticorp (Signage): (03) 9267 9000 or www.identicorp.com.au Evologic Technologies (Data Cabling): 1300 887 778 or info@evologic.com.au KBR Commercial (Kitchen & Bar Works): (03) 9543 7211 or www.kbrcommercial.com.au

SUSHI ON THE ROCKS What better way to serve sushi than on The Rocks? Sushi chef, Shaun Presland, has moved on from the Hemmes empire and Nobu to open up his own shop, Saké, right on Sydney’s finedining home turf.

Story: Rhiannon Zanetic Saké Restaurant & Bar 12 Argyle Street, The Rocks, Sydney NSW (02) 9259 5656 or www.sakerestaurant.com.au

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ithin the fabulously cosmopolitan city of Sydney lies a fusion of historical preservation and modern charm: The Rocks. In this province of contradiction, where old bones are given new life, visitors tread a fine cobblestone line between the past and present. But what is the connection that draws together this contemporary museum? Food, of course! Fine food. And plenty of it!

Fitting effortlessly into the blend is Saké; a Restaurant & Bar owned by Bavarian Hospitality Group that brings fresh, Japanese life to a rustic colonial space. The force bringing all this together is Shaun Presland. Presland’s story is box officeworthy. The guy gets a business degree, then goes walkabout: heads oversees to Japan, and immerses himself wholeheartedly in the culture. There, under the wing of Jeani Fuji, the first-ever non-Japanese female innkeeper, Presland pieced together a culinary education from the locals. “Because I wasn’t Japanese, I couldn’t be seen preparing Japanese food, so I was tucked away behind the scenes,” laughed Presland. “Along with Jeanie, 180 residents in the town helped me learn the language and taught me everything about fish cuts to tofu and tempura. I was fully exposed to the tradition and culture, and I loved it.”

Since his return, Presland become the first Caucasian Aussie to be given the title, Sushi Chef, and has established Sushi E for Justin Hemmes and Nobu Atalantis for Nobu Matsushisa. In short — the guy is the go-to man for getting world-class sushi joints off the ground.

TRANSLATING JAPANESE Luchetti Krelle has given one of Australia’s most significant heritage sites a facelift that brings Japanese culture to the fore while remaining sensitive to the building’s ancient walls. Saké immediately throws its guests into a contemporary Japanese world. Traditional Japanese ornamentation and suspended rice paper screens are contrasted by the modern glass door entry. The organic custom furniture (designed by Luchetti Krelle and constructed by Euroline), and the considerable amount of timber is matched by bronze stainless steel. It’s traditional Japanese translated for Sydney eyes — just like the genius sushi-slicer himself.

A STRANGE COMMUNAL AFFAIR The Japanese have always broken down the boundaries of communal dining; Teppanyaki grills can become a melting pot of strangers with egg on their face, and sushi trains draw a path between diners in what would otherwise be an anonymous lunch. At Saké, a smoked oak bench wraps around the open kitchen, placing guests at perfect eye level with Presland and his talented knifewielding colleagues. Solitary dining is promoted, but conversation with the chef is encouraged. “Saké Restaurant & Bar is all about sharing and educating, and providing a great environment in which to enjoy new tastes. My goal is to

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“Because I wasn’t Japanese, I couldn’t be seen preparing Japanese food, so I was tucked away behind the scenes.” be constantly working with my team to create new flavours,” Presland explained.

The space is symmetrical and crisp, much like the food it produces. Downlights over the bench cast a glow onto the plate that directs attention to the cuisine and away from the seaweed caught in your teeth.

Though the food isn’t the only thing on show here.

The feature wall opposite the sushi bar is stocked with boldly painted and designed sake barrels. The two go hand in hand, and the restaurant lives up to its name with an exclusive Saké wine range supplied by boutique brand Kozaemon from the Nakashima Sake Brewing Company.

EASY PEASY… A range of dining options is available at Saké according to restaurant manager Rupert Sakora. “You can sit at the sushi bar and talk to Shaun, celebrate in one of the private function rooms or bring the whole family and sit in the area with the traditional Japanese sunken dining tables. Or you can pull up a seat at the bar and sample our incredible range of sake and shochu cocktails.”

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Feature Embracing tradition, sunken dining tables that cater to as many as 30 people run along the far wall.

They’re the real deal; raised platform, oak tables and teal cushions. Guests remove their shoes, and slide into the wooden benches to engage in a genuine Japanese dining experience.

If you prefer to keep your shoes on, booth seating, bench-style communal dining and traditional tables are on offer. The booths, comprised of Tasmanian oak and soft vinyl upholstery by Baresque, are spacious and comfy and run along the back wall, which is concealed by laser cut cherry blossom panels. The space is lit by a similar soft glow that brings focus to each plate, the only separation in an otherwise communal space.

If seclusion or a touch of mystery is on the cards, than Saké offers the option of private dining. The aptly named Cherry and Blossom dining rooms can be closed off by timber sliding screen doors that allow privacy without removing guests from the Saké atmosphere. The intimate room is framed in cherry blossom wallpaper and illuminated by a suspended grey mini Mikado light from Ke-Zu. Saké’s mix of historical Rocks and Japanese authenticity, with a modern twist, comes to life at 12 Argyle Street. It’s a little taste of Tokyo that actually makes sense in Sydney’s fine dining backyard.

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CONTACTS Luchetti Krelle: (02) 9699 3425 or www.luchettikrelle.com BSE (Engineering): (02) 9922 5200 or www.bse.com.au ICMG (Construction): (02) 8399 3655 or www.icmg.com.au Ke-Zu: 1 Andreu World Smile Chair (02) 9699 6600 or www.kezu.com.au Euroline (Custom Furniture): (02) 9748 0344 or www.euroline.com.au Light2: (02) 9698 9221 or www.light2.com.au 2 Inlite Lighting (Megalum 190S Downlights): (02) 9211 3544 or www.inlite.com.au Dorma (Glass Entry Doors): (02) 9605 5822 or www.dorma.com.au Madinoz (Glass Entry Doors): (02) 9971 0299 or www.madinoz.com.au 3 Baresque (Booth Upholstery): (02) 9966 8470 or www.baresque.com.au South Pacific Fabrics (Wallpaper): (02) 9327 7222 or www.southpacificfabrics.com 4 Precision Flooring (Stained Oak): (02) 9690 0991 or www.precisionflooring.com.au 5 Rimex Metals (Bronze Stainless Steel Louvres): (02) 4340 5599 or www.rimexmetals.com 6 Global Ventures Australia (European Oak Bench): (02) 9652 0187 or enquiries@globalventures.com Nightlife: 1800 679 748 or www.nightlife.com.au Sound On Stage (AV): (02) 9281 0077 or www.soundonstage.com.au Triple X Stainless Steel (Kitchen Contractor): (02) 4721 7300 or www.triplexstainless.com.au

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What am I doing today? I’m trying to sell the Tote’s beer system.

I took over the Tote in ’91, with Richy Ramone and my brother James. A few years ago, my brother and I bought Richie out, and I’ve been managing it for the last three or four years.

Until liquor licensing agrees to de-link the ‘high risk’ tag from live music, no one can really take over the pub.

It won’t come back with me running it. I actually don’t have any money, so I can’t do it.

In 1998, the head of liquor licensing was given the power to make some places high risk to tackle violence in Melbourne’s CBD. And then the current head of liquor licensing just decided that all live music venues that opened after one o’clock were high risk.

That’s spin. To say the security laws weren’t enforced till now is untrue. It makes it sound like we’ve been operating illegally for the last 10 years. We haven’t. We’ve been operating exactly as our license said we should.

When I was trying to find a compromise with liquor licensing I told them to talk to the Collingwood Police, because the police have always said, “you give us so little trouble that we don’t even think about you.” But it just fell on deaf ears.

Liquor Licensing is a separate authority. The government can set the boundaries for them, but can’t tell them what to do. At the moment a number of places that have been put in that high-risk category have applied to have their licenses reassessed. We’re waiting to see what happens.

It better not take years, or there’s going to be a lot more people back on the streets again.

I didn’t just wake up one day and say, “I’m closing the place down”.

The problem is, people with more money, and probably more brains than me, have looked at it and said, “No, under your high risk conditions… it’s doomed.”

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Bruce Milne Ex-licensee of the Tote and head of In-Fidelity records.

The Tote’s closure was the catalyst for a battle between Melbourne’s live music community and Liquor Licensing Victoria to stop all live music venues falling under a blanket ‘high-risk’ label. It started a rally of thousands, petitions pasted to the pub façade, government pressure and plenty of promises, as well as one of the biggest closing-down shows the city has ever seen. venue sat with Bruce amid the deconstructed remains of the Tote and chatted about music and beer — a sacred yet fragile combination.

I launched so many records here. It’s also where I first saw bands that I later signed; like The Meanies, Magic Dirt and Spiderbait.

The Tote was more than just a place where bands played on a Friday and Saturday night.

It was a pub where bands rehearsed during the day, and where half the people who worked here were broke musicians. It was always a music community drop-in centre.

You’re not just losing a room where loud bands played, you’re losing a place that felt like a community hall or something… People got married here.

Once you start going to places regularly, you start to build up all the social communities that are part of the reason that make venues non ‘high-risk’.

Once I went public and everyone else took on the fight, it was quite exhilarating among all of the sadness. A few thousand people outside the Tote protesting its closure, and SLAM getting organised and having that rally in the city, and the government responding.

It took that real grassroots genuine people power.

The pressure has got to be kept on the government, because they probably think the problem has gone away now. They need to come through on their promises.

The closing of the Tote — for all the trauma of sacking people and losing my business — it might be part of an outcome that everyone benefits from; that the music and live industry in Melbourne gets some recognition, some support, and some celebration.

Editor’s Note – Since interviewing Bruce Milne, Seventh Tipple, licensee of popular Melbourne live music venues Bar Open, Pony and Yah Yah's, recently took over the Tote license, and are in talks to buy the name from Bruce so the pub's live music tradition can kick on. Seventh Tipple has also filed with LLV to have the ‘high risk’ tag removed.

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venue gets hot under the collar discovering what’s hot and what’s not in venue heating…

Story: Sophie Gebhardt

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or those venues in climates where winter is actually a real season, which means most of the southern half of Australia, the question of what kind of heating to use is a critical one, as there’s nothing worse than a venue that is either too hot or too cold. And with the now obligatory outdoor area, catering for the 20% of the population who are still hacking away on the fags, outdoor heating options have become equally important.

A comfortable dining or drinking experience is the key to patrons lingering and coming back for more, and for venue owners and designers a heating system that is attractive, adaptable, durable and above all, cost-effective is going to attract attention. Heating manufacturers and distributors around Australia have risen to the challenge and there is now a range of innovative heating systems for all kinds of venues.

One of the shifts that has become clear in outdoor heating is that there is a move away from the gas-bottle heater, with all the health & safety and cost concerns it represents, to energy-efficient electric systems that utilise the latest in infrared radiant heating technology. Both economical and durable for outdoor heating requirements, this new generation of electric heaters provide a streamlined alternative to the cumbersome patio heater, which conveniently filled the breach for a number of years following the smoking bans.

For indoor heating, gas fires remain a popular choice, particularly in restaurants and pubs where the ambience of an open fire without the hassle adds to the overall experience. Contemporary gas fires have come a long way from the days of fake logs and tacky hearths — the fires featured here are more like works of art than mere sources of heat.

The breadth and depth of heating options means that there is a heating system to suit every venue, and the rave reviews from venue owners, designers and managers about each of the heating systems featured here testify to this fact. Commercial heating manufacturers, distributors and suppliers know what side their bread is buttered (or should that be ‘toasted’?) and have responded to the increased demand for venue heating by lifting standards and providing comprehensive heating ‘solutions’ and, given heating is always a problem, could you ask for more?

170 Caroline Chisholm Drive, Winston Hills NSW (02) 9624 4500 or www.thewinston.com.au

CONTACTS Jetmaster: 1300 538 627 or www.jetmaster.com.au SJB Interiors: (02) 9380 9911 or www.sjb.com.au

The Winston Hills Hotel in Sydney recently underwent a major renovation and has subsequently picked up the 2008 AHA NSW ‘Hotel of the Year’ award. The modest 1970s building has been transformed into a relaxed, modern take on the rustic original, with a series of spaces filled with naturally inspired materials, such as stone, rattan and wood. SJB were the architects who transformed the Winston and the inclusion of a fireplace was part of the brief from the client. Kirsten Stanisich from SJB chose the Jetmaster Universal 850 open wood gas fireplace for the main lounge area, “providing a relaxing and welcoming focal point for the surrounding seating. We inserted the fireplace into a winter lodge-inspired elevation, to work with the warm glow of the fire on colder days and nights. And, on a practical level, the fire also helps to heat the space during winter.”

HEATING SPECIAL

The Winston Hills Hotel

The classic style of the Jetmaster open wood gas fireplaces, with their minimal brick installation, allows architects and venue owners the luxury of endless design possibilities. But it’s not all form over function — the Jetmaster Universal has a hook-on safety screen that is perfect for a drinking/dining venue and very little cleaning or maintenance is required. The fireplace in the main lounge of the Winston features Iron Bark gas logs with a flat black Nova front, which creates an intense yellow flame with glowing embers, just like a natural wood fire but without the mess!

The Jetmaster Universal 1050 open wood gas fire takes pride of place in the outdoor area, adding to the potential uses of the space during the winter months. With a stainless steel cover provided by Jetmaster for when the fireplace is not in use, venues can make the most out of what is both a practical source of heat and a beautiful focal point in any fitout.

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HEATING SPECIAL

Lynbrook Hotel & MCG Lynbrook Hotel: (03) 8769 7000 or info@lynbrookhotel.com.au Melbourne Cricket Club: (03) 9657 8888 or www.mcc.org.au

The Lynbrook Hotel is one of those places that caters to a large and diverse community from the surrounding towns, at the same time offering world-class entertainment, accommodation and function facilities to visitors from further afield. For the outdoor dining/drinking area John Parkinson from Parkinson Design chose HeatRay by Celmec International. The main reason for the choice was HeatRay’s “contemporary aesthetic that provides an ‘all in one’ system of shade, heating, lighting and weather protection, meaning there is a comfortable external environment on any day — from a 10 degree day to a 40 degree day.” And Celmec’s HeatRay Umbrellas have a wind rating of 120km/h, so when that inevitable north wind blows, there’s no danger of losing your patrons or your umbrellas.

The advantages of having all your outdoor heating and cooling needs met by one product are clear, with cost-effectiveness being one of the obvious ones. John says, “The heating is immediately responsive, providing a comfortable temperature for outside dining — all at an affordable running cost to the venue.”

Celmec International’s heating and cooling systems cater for all kinds of outdoor areas, such as the new outdoor eating/drinking area for the Melbourne Cricket Club at the MCG, designed by Ian Piggott of Artillery Interior Architecture. Here, the reasons for using HeatRay Umbrella heating and cooling are obvious, as Melbourne’s sporting Mecca often seems to have a climate all its own. MCC members can now smoke, drink and eat outdoors at the ‘G’ under any conditions — rain, hail or shine — which, as we know, can all occur during the lunch break at the cricket.

CONTACTS Celmec International: (02) 9438 2999 or www.celmec.com.au Parkinson Design: (03) 5973 5543 or parkinsondesign@bigpond.com Artillery Interior Architecture: (03) 9686 1899 or www.artillery.co.uk

To learn more about our The Platinum Range and our other stylish outdoor heating solutions visit www.platinumheating.com or email info@platinumheating.com

VISIT WWW.PLATINUMHEATING.COM EMAIL INFO@PLATINUMHEATING.COM CALL 1300 276 642

HEATING SPECIAL

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Criniti’s Southern Italian Cuisine Shop 461, Level 2, Harbourside Shopping Centre, Darling Harbour, NSW (02) 9635 0311 or www.crinitis.com.au

Criniti’s new Darling Harbour location features the Platinum Heating Series by Bromic to warm up alfresco diners on its spectacular second level harbour-side eating area. The Platinum Series by Bromic are a new class of gas radiant heaters, which have traditionally been cumbersome and not so good to look at. Bromic’s Platinum Series are both attractive and highly efficient, and for venues looking for a heating system that enhances rather than detracts from the décor, they are a fine choice.

The innovative Platinum heaters work on the basis of the remarkable powers of the ceramic medium. Heat from the burners is transmitted through the medium, which then changes the infrared wavelength.

This means that the heat travels further and is more evenly distributed, even when it’s windy. And the fact that the ceramic medium is tinted means that the orange glare of the burners is transformed into a soft red glow, again adding to the aesthetic appeal of the heaters for venue owners.

CONTACTS Bromic Platinum Heaters: 1300 276 642 or www.platinumheaters.com

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Terrey Hills Tavern CONTACTS Keverton Outdoor: (03) 9889 6542 or www.kevertonoutdoor.com.au Altis Architecture: (02) 9364 9000 or www.altisarchitecture.com

One of the Feros Group’s many successful hotels, the Terrey Hills Tavern in Sydney, took out the award for City Hotel of the Year in 2009. Paul Ratcliff, Client’s Agent for the Feros Group, managed the renovation that has transformed the Tavern into a multi-faceted destination, which led to the tavern receiving the AHA Best Redeveloped Hotel award in 2008. Paul points out that the Tavern is in “one of the coldest places in the Sydney Basin” and that part of the brief “was to create a beer garden that could be used year round regardless of the weather.”

While the renovation was in the hands of Altis Architecture, it was Paul who turned to Keverton Outdoor for the beer garden heating. Manufactured by Infratech USA and exclusively imported into Australia by Keverton, the electric infrared heaters have a powerful quartz element that gives off a warm inviting glow, is not affected by crosswinds, and costs only 11 cents per kilowatt hour to operate. Paul says, “Our investigations on running costs found that Keverton heaters are cheaper to run than gas heaters. We put them on movement detectors so that they only work when a patron is actually sitting in the booth or seat. This means you are only paying for the energy when a patron needs the heating. In comparison, gas heaters are on all night regardless of whether a patron is in need of heat or not.”

Paul opted for electric over gas for many reasons, not least the saving in labour time that not having to light, move and fill gas heaters represents. “The infrared heaters can be individually wired or wired in banks which gives you greater switching control. We can override each heater and turn them off or on depending on need. This can be done remotely and does not necessitate standing on a ladder to switch off a gas control cock. The heaters also come with a high and low heat mode. This enabled us to tailor the heating mode to suit patron needs and locational issues such as greater exposure to cross winds.”

Clearly a huge fan of the Keverton-supplied heaters, Paul has managed five hotel renovations in the past six years and says, “I would not go past looking at Keverton heaters for any future hotel renovations because they are simple and they work. We tried just about every other heater and they don’t measure up in terms of just getting it right.”

HEATING SPECIAL

2 Aumuna Road, Terrey Hills NSW (02) 9486 3343 or www.ferosgroup.com.au

Dane Drive, Gosford, NSW 2250 (02) 4325 9888 or www.cclc.com.au

HEATING SPECIAL

Central Coast Leagues Club

Heating large areas is always a challenge, whether they are indoors or outdoors. To complete the fitout of the Central Coast Leagues Club’s covered outdoor area, Leyton Smith of Innersphere selected Devi’s Comfortline surface-mounted radiant heating panels. One of the clear advantages of using Devi’s Comfortline panels is they enable the creation of ‘comfort zones’, so that consumption can be limited to particular areas depending on whether they are occupied or not. This dramatically cuts down on the wastage and cost involved in heating large venues, with Devi reporting studies that show the energy savings of panels over convection heating is as much as 18–24%.

Leyton Smith says the reasons for choosing Comfortline were myriad, with the panels’ streamlined appearance (great for a limited ceiling height) and the technical support offered by Devi appearing high on the list. When asked about the panels’ performance Leyton replied, “So far it’s been great — the actual panels have been very reliable. With some time having passed since the project’s completion they still look great and are working well.”

CONTACTS Devi Heating Systems: (02) 9997 2811 or www.devi.com.au Innersphere: (02) 9956 5656 or www.innersphere.com.au

Hugo’s at Manly Wharf Shop 1, Manly Wharf, East Esplanade, Manly NSW (02) 8116 8555 or www.hugos.com.au

HEATING SPECIAL

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Opening in 2009 to huge acclaim, Hugo’s at Manly Wharf offers a spectacular bayside location for dining and drinking.

Already taking out the award for ‘Best Pizza in NSW’, Hugo’s is justifiably one of the hippest places to hang out around the Sydney Harbour. With a fitout dripping in maritime references, the extensive outdoor area looks out over the bay to where the Sydney/Manly ferry berths.

To tackle the heating of both the indoor and outdoor areas, Alfresco Spaces’ new generation of electric outdoor heaters have been installed throughout Hugo’s. The Electric Radiant outdoor heating system incorporates a quartz heating element that produces safe infrared radiant energy. One significant upside for venue owners is that radiant energy is only absorbed by solid objects and not wasted by heating the air, representing hefty cost savings. And the radiant heaters emit no harmful ultraviolet rays.

Hugo’s chose Alfresco Spaces’ heating system for a number of reasons. The heaters are low cost; they require no maintenance and are energy efficient, running at 44 cents an hour for 4000 Watts of heat. The fact that they’re made of high-grade stainless steel means they’re perfect for coastal settings and Alfresco Spaces offers a lifetime guarantee on the main unit.

The quartz element means the heat is instantaneous and can be controlled by movement sensors, once again representing savings in running costs for venue owners. All in all, Alfresco Spaces Electric Radiant heaters offer a great solution to heating needs, with indoor and outdoor options and a sleek, discrete style that fits in with many venue designs.

CONTACTS Alfresco Spaces: 1800 706 071 or www.alfrescospaces.com

Outdoor Heating & Shade Solutions

1800 245 346 www.heatray.com

Heatray is a range of radiant heaters from Celmec International, an Australian engineering and manufacturing company.

Heatray units provide comfortable warmth that is directly absorbed by people and objects, not the air, making them perfectly suited to hospitality settings.

Contact Celmec International for a free measure and quote.

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Cnr Hume Highway & Bessemer Street, Mittagong NSW (02) 4872 6700 or www.mittagongrsl.com.au

Mittagong in NSW’s Southern Highlands is renowned for its frosty winters. Ensuring patrons’ comfort in the outdoor area of the Mittagong RSL Club was the main reason behind the choice of Pureheat’s Girasole electric infrared heaters. Daniel Marmont, Marketing Manager for the club, says that Girasole heaters “were the most efficient way to heat our outdoor area in a cost effective manner. They replaced two gas patio heaters that were expensive to run and were somewhat hazardous to light. We also had one of our gas heaters catch fire and we were lucky the nine-litre gas bottle didn’t explode!”

HEATING SPECIAL

Mittagong RSL Club

As safety is a key issue with outdoor heating, the fact the Girasole has an IP65 waterproof rating, makes it an ideal heater for areas where it can potentially be exposed to the elements.

It’s also lightweight (less than 6kg) and multi-directional, and the radiant infrared heat is instantaneous, “meaning our members who go outside for a cigarette don’t have to wait for the warmth.”

Highlighting the advantages of the Girasole system, Daniel makes it clear that gas heaters are no longer the answer for a venue’s outdoor heating needs: “The Girasoles have cut down on our heating costs — the gas heaters were costing over $600 a month in refills. They are off the floor, which keeps the outdoor area neat and decreases the clutter. And the sensors attached to the heater ensure they are only on when there is someone in their vicinity, so we’re not using energy when no one is around.

“Being in a cold climate, it’s important that our outdoor heating is sufficient to keep our members warm while they are outside.

The Girasole heaters do this in a very economic manner, and they fit in well with the decor of our outdoor terrace area.”

CONTACTS Pureheat: (03) 5428 1502 or www.pureheat.com.au

Pure South Restaurant & Bar Southgate Precinct, Southbank VIC (03) 9699 4600 or www.puresouth.com.au

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Serving up the gastronomic delights from Tasmania, and Flinders and King Islands, Pure South Restaurant & Bar has a gentlemen’s country club feel to it, with some very modern touches. The Pure Vision gas fireplace from Real Flame is one such touch, providing an ambient focus for the dining room. Philip Kennedy of Pure South notes that “the fire was a strong architectural design addition — it added life and light to a very masculine and intentionally austere room. The light and movement of the fireplace sitting on the white marble offers relief from the dark leather chairs and dark timber wine racks.” Designed by Oscar Florenini of Arcon Australia, Pure South’s interior is a calm, richly textured environment, which is definitely enhanced by the fireplace. Philip says, “The architect nailed the use of the fireplace in the restaurant design, and just about everything else too.”

Real Flame’s Pure Vision fires are a unique combination of simple design with superior technology. Springing to life with the flick of a switch, the pink and mauve-toned flames dance on a bed of spun ceramic fibre pebbles, with the fireplace’s visibility and impact enhanced by the glass sides and an optional glass back. While the visual effect of the fireplace is obvious, as Philip notes, “it also provides heat. We have the fireplace mechanically ventilated so it is controllable… for most of the year in Melbourne the most common reservation request is ‘next to the fireplace please’”. And if all these glowing reviews aren’t enough: “The fireplace looks so good, we have had to go back to Real Flame and ask for a stack of business cards because the volume of inquiries about the fireplace was becoming taxing on staff time!”

CONTACTS Real Flame: (03) 9428 4443 or www.realflame.com.au Arcon Australia: (03) 9429 9077 or www.arcon-nsw.com.au

HEATING SPECIAL

Sydney Rowing Club 613 Great North Road, Abbotsford, NSW (02) 9712 1199 or www.sydneyrowingclub.com.au

The Sydney Rowing Club has attracted a raft of awards in the past few years for its drinking and dining facilities and it’s not surprising. The magnificent vista offered by The Deck and the Watergrill restaurant is hard to beat, and it’s now all-weatherproof with the installation of Thermofilm’s Heatstrip outdoor electric heaters. The Heatstrip is a high intensity, overhead mounted, electric radiant heater with a sleek black profile that means they don’t stand out like a sore thumb when not in use.

Thermofilm’s NSW Sales Agent Denis O’Brien knows his heaters inside out, and says of Heatstrip: “If style is required for a well designed and fitted out venue then these heaters are great. The units are very effective, giving off comfortable radiant heat covering 3-6 square metres. Venue owners really like these models as they are not too hot for patrons who are sitting about over a few hours and the heat is better distributed. They are also the most economical to run.”

The cost of installing the Heatstrip heaters is also reduced because, as Denis points out, “fewer heaters are required in large spaces. They can be set at higher fixing points, as they are hotter than other heaters. This enables a bigger coverage of warmth as well. The black strip heaters are very popular for their style and ease of installation by any electrician, just like hanging a light.”

CONTACTS Thermofilm Australia: (03) 9562 3455 or www.thermofilm.com.au E D Consultancy (Denis O’Brien): 0412 905 128 or dpobrien@tpg.com.au

And, as more people experience the style and exceptional warmth of the Heatstrip in places like Sydney Rowing Club, they are becoming increasingly popular for use in domestic outdoor spaces.

Get a Coolline Outdoor Cooling System How It Works?

High pressure water mist is released into the air. The mist is so fine the water flash evaporates dropping the temperature instantly without getting you or the surrounding area wet.

• Reduce outdoor temp by 15 °C • Inexpensive with low running cost • Increase revenue with comfortable temperatures within your outside gaming, social and outside dining areas • Coolline Misting Fans cool kitchens and other high temp areas at very low cost

Cool down outdoors by as much as 15 °C

For more information call Warren Turley Tel: 1800 07 60 71 Mob: 04 202 12345 warren@alfrescospaces.com Email: w www.coolingline.com www.co

SPACES

Practicalities Making hotel sustainability sustainable.

Story: Andrew Stanton

Greenstar, Earthcheck, LEED, MEEDS, NABERS — any of these sound familiar? You may not realise it yet but these names may well be the reason for your next refurbishment.

The primary driver behind a refurb is to keep your hotel ahead of the game. Increasingly, however, improvement of environmental performance is not just something completed along with the rest of the works, but is a push all itself to maintain a hotel’s competitive edge.

In other words: in a competitive market, improving your environmental performance can directly translate into improved profitability.

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NOT JUST THE BIG BOYS If you think sustainability initiatives are the preserve of large companies, think again. If you’re a smaller operator you can make a considerable difference in your local area, working within a particular budget to reduce your environmental footprint, while reaping financial rewards in the short and long term. Undertaking a refurbishment that adopts the key principles of sustainability, with minimal disruption to your trade, is one of the most effective ways to revitalise, reaffirm and stay competitive in the hotel game.

As we all know, refurb’ing guest rooms and certain public areas can be clearly linked to profitability targets. This can be simply forecast by looking at the improved rack rate you can command after the refurb. However, calculating the return on sustainability improvements can be more complicated, especially when looking at options that don’t show immediate results.

However, major travel, leisure and tourism organisations around the world have been setting up systems to validate their carbon claims and guide their sustainability initiatives. It is only a matter of time before those systems will be available to smaller operators to help them justify their environmental credentials. While the move to environmental improvement has been, for the most part, due to greater awareness and wanting to ‘do the right thing’, the future may be less voluntary and more prescriptive.

The emerging carbon economy and associated legislation will have an impact on margins if not addressed correctly. It is likely that operators will be required to not only provide evidence their current credentials meet green standards, but also show planning for continuous improvements. With these tightening regulations, new emissions trading schemes and the implementation of mandatory reporting, not complying may have considerable financial ramifications. If left unchecked, costs could get out of control.

Operators are looking to take-on corporate social responsibilities which, in turn, will increase operational efficiencies and minimise the ol’ environmental footprint. These initiatives are now expected of market leaders and verifiable proof is often required by many organisations prior to booking conferences and making group reservations.

Additionally, it’s important to balance guests’ expectations. The decision to upgrade for environmental improvements doesn’t necessarily need to equate to the loss of an amenity or any little luxuries.

STAYING OPEN Likewise, during the works it is often essential to keep the hotel open and operating without any disruptions. For all recent hotel refurbishment projects that Altus Page Kirkland has been involved with, it was a requirement that the works were undertaken while the building remained occupied. This allows the hotel to continue to generate revenue while the refurbishment is taking place. Any disruptions to the hotel guests’ experience need to be kept to a minimum and, if possible, the works should be totally undetected by the guests.

A recent challenge required us to undertake a refurbishment during a time of peak occupancy. This required a fast track staged program to reduce the effect of loss of earnings from rooms being out of inventory. The team was required to strictly adhere to a tight construction program that allowed for sequential handover dates to suit the client. Likewise, the construction management team needs to be ready to adapt to any fluctuation in hotel occupancy rates. Meeting the program for the hand back of each stage is critical for the client to meet their profitability targets.

You shouldn’t be complacent about the impact sustainability has on business. The good news is that adopting sustainable practices can have an immediate impact, increasing operational efficiencies, maximising the guest’s experience, minimising environmental impact and improving your bottom line.

Andrew Stanton, Associate at Altus Page Kirkland, draws on his knowledge and expertise as an international expert in sustainable building construction. Recent projects completed by Altus Page Kirkland include: Brisbane Hilton Hotel Executive Rooms and Suites Refurbishment, Crowne Plaza Canberra, Surfers Paradise Marriott Resort, Brisbane Marriott Hotel Rooms and Executive Lounge Refurbishment, and the Sydney Harbour YHA.

secure your copy of now issue thirty six

2010

HEAT PROOF

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Hilton South Wharf, Crown Metropol, Hotel Realm, Star City Switch, Peppers The Sands, Eco Beach Retreat, Sofitel Gold Coast… and more!

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Alex Perry Rugs Up To be clear, venue is not featuring Perry’s latest red carpet winter collection. He does however have a new collection that might go well underfoot. Perry has partnered with Designer Rugs as part of a foray into interiors, to design his own collection of hand-made rugs. “I wanted to pay homage to my Greek heritage, striving to create something timeless and striking. Each Design tells a different story, revealing a distinct aspect of Greece and myself,” said Perry of the collection. All the rugs are made from 100 percent New Zealand wool, with select pieces adding in a little luscious pure silk and viscose.

The black and white Palati rug was inspired by the gate in the Greek national gardens, while others like Psaraki is based on an underwater journey through the Aegean Sea. The collection is available in standard 2m by 3m sizes, and can be custom coloured and sized to suit any commercial interior.

Designer Rugs: 1300 802 561 or www.designerrugs.com.au

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commercial edge

Organic Caesarstone

Link Up

Organic colours are the latest direction for Caesarstone, launching a range of nine new colours, including Organic White, Whisper, Buttermilk and Black Rocks developed specifically for the Australian market. Caesarstone quartz surfaces have the natural qualities of stone, while remaining stain, crack, scratch, chemical and heat resistant.

Link is a modular partitioning system designed by UK company PearsonLloyd and manufactured by the Germans, Movisi. Each module is constructed from lightweight plastic foam, is 200mm high, 288mm wide and 120mm deep, and weighs 200g. It’s a little like Meccano, or Lego, for grownups. The freestanding system can form a great temporary screen or use it to build permanent partitions. Link is available in 10 colours.

Caesarstone: (02) 9202 4698 or www.caesarstone.com.au

Form + Function: 0438 378 335 or www.form-function.com.au

Photo credit: Sue Hedley

Jbn Brings Sonic Relief to Stamford Grand

Bromic Platinum Series

The Stamford Grand Adelaide Hotel in Glenelg is one of Australia’s leading resort style hotels, boasting panoramic views of the ocean, city and Adelaide Hills. The Hotel’s Grand Bar has been revitalised with a major renovation. The bar formerly known as Pier & Pines opened 14 years ago as part of the five-star hotel now known as Stamford Grand. Jbn Sound Solution’s regional manager Jim Barker heard through the grapevine that the venue was battling noise pollution despite having installed double glazing and other acoustic solutions. The hotel purchased two Jbn Sound Ceilings for two areas in the Grand Bar with a third system to follow soon. Raj Kakarla, Executive Assistant Manager at the Stamford Grand Adelaide Hotel is delighted not only with the Jbn Sound Ceilings but also the service provided by Jbn: “We no longer have complaints from in-house guests or our neighbours about noise pollution from the bar. We highly recommend the Jbn Sound Ceiling to anyone wanting to improve the acoustics in their venue.”

The Platinum Heating Series by Bromic provides an innovative and prestigious heating solution — they’re efficient, easy to use, and look great. The first observable innovation is the translucent high-temperature tinted ceramic medium. Heat from the burners is transmitted through the translucent ceramic medium which changes the infrared wavelength, allowing heat waves to travel further and provide a more even and comfortable heat distribution — even in windy conditions. The ‘tinted’ ceramic medium also transforms the bright orange glare emitted by the burners into a soft red glow which conveys a feeling of ‘warmth’ and allows the heater to stylishly blend into its environment. This softened glow is a significant aesthetic improvement not seen in any other gas radiant heaters. Multiple Platinum heaters are designed to be easily controlled and zoned. You can even link them to your C-Bus control system Bromic Platinum Heaters: 1300 276 642 or www.platinumheaters.com

Jbn Sound Solutions: www.jbn.com.au

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v Photo: Andrew Wuttke photography

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UPHOLSTERY & DESIGN

Vogue Upholstery

RBA & Bobrick: New Stainless Steel TrimLine Hand Dryers

Vogue Upholstery has a complete range of up-to-date fabrics; specialising in everything from modern furniture to hand-crafted French Provincial furniture and commercial fitouts. Located in inner city Melbourne, Vogue Upholstery can come to you for a free measure and quote, and knows how to deliver on tight turnaround times. With an combined 40 years of industry experience, the three-man Vogue Upholstery team is not just limited to upholstering, it’s also equipped to design, build, renovate and fabricate any part of a fitout — chance are you’ve been to more Vogue Upholstery venues than you might think. For more information on how Vogue Upholstery can help with your next fitout, contact Richard Park on (03) 9410 4545.

RBA & Bobrick have a new TrimLine Stainless Steel Hand Dryer and it is everything you want in a dryer. TrimLine is a sleek, automatic, infrared, no-touch hand dryer with a wall projection of only 100mm.

It boasts elegance, efficiency and is extremely stylish. It comes in white coated steel or satin-finish stainless steel, both have 70% post industrial recycled steel. They are designed to dry hands quickly, and to operate maintenance-free. The TrimLine Stainless Steel dryers come with a 10-year warranty.

Visit the RBA & Bobrick website to see the complete range.

RBA: 1300 788 778 or www.rba.com.au

City Center, Las Vegas www.citycenter.com

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You Wish

Danny Ocean has some work to do. Back when the Ocean crew was a mere Eleven strong, the boys ripped off three casinos in one night; The Bellagio, the Mirage and the MGM Grand, all three owned by MGM Mirage. Well now there’s a new challenge, and it’s bigger than big, it’s the whole bloody City Center! That’s what MGM Mirage has called its latest target… City Center! But I guess when you already own three major casinos in Vegas, you’ve got enough money to call it whatever the heck you like. The 67-acre showcase has not one but four hotels: the flagship Aria Resort & Casino with 4000 rooms, Mandarin Oriental, Harmon Hotel & Spa and Vdara 57-storey condo hotel; Veer Towers twin 37-storey residential high rise, and Crystal retail and Entertainment tying it all together. As if normal casinos weren’t big enough…but hey, this is Vegas, baby!

Don’t Cut Corners No audio corners were cut when Hugo’s Lounge in Kings Cross was refit with with EAW speakers ranging from DC5 & DC6 Avalon boxes for the dancefloor, through to JFX88 as room fill and CIS400 ceiling speakers for the balcony. Skyy bar has been fitted with speaker cabinets from the MK range and all processing & zoning was digitally performed with Symetrix Symnet.

“

DJW Projects has been instrumental in providing Hugo’s Lounge & Skyy Bar with a complete Audio & Lighting Solution.

They are an amazing outfit and remain our company of choice. We have also recently used them in our new venue Hugo’s Manly.

Dave Evans - MD Hugos Group

Hugos Lounge and Skyy Bar, Sydney, named 2007 ‘Nightclub Of The Year’.

System: EAW Avalon Series PA, Powersoft amplification, Symetrix Symnet processing.

Sound design & installation: DJW Projects.

Production Audio Services Pty Ltd P.(03) 9264 8000 info@productionaudio.com.au www.productionaudio.com.au

DJW Projects P. (02) 9114 9993 dave@djwprojects.com.au www.djwprojects.com.au

”

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