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e coalfield’s h t & s y a d n su y Whit Mackay,



Pub is the hub; Know your limits


Ambassador Hotel; The Paddock & Brew Company


Magpies Sporting Club


Eimeo Pacific Hotel; Pub protocols


Bakers Creek Tavern; Duke Hotel


General Gordon Hotel; Sarina Golf Club


Koumala Hotel


Pub dining


Railway Hotel Marian


Pub guide map


Mirani Hotel; Kinchant Waters


Criterion Hotel; Eungella Chalet


Beer review; Wings recipe


Moranbah Golf Club; Middlemount Hotel


Capella Hotel; Beer review


Seaforth Bowls Club; Wines on 2019


Calen Hotel; Bowen River Hotel


Freedom Shores Resort


Published by The Mackay Printing and Publishing Company Pty Limited. Printed by News Corp Australia, 623-645 Flinders St, Townsville, Qld 4810. Registered by Australian Post Publication Number QAC0231 ACN 009657 550.

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THE DEADSET BEST PUBS OF THE REGION ONE thing is for sure, we’re spoiled for choice when it comes to a great pub in the Mackay region. From a haunted hotel in the middle of the bush, to a waterfront beach bar constructed of decommissioned boats, just north of us in Airlie Beach. The pubs of our region are where families share a meal, where miners and mill workers gather to drink away a hard day’s work and at the end of day where we look to have a quiet one and relax with our mates. They are the destinations where daytrippers escape to find a bit of peace and change of scenery. They are the meeting places of community organisations and clubs, where funds are raised and sporting clubs are supported. Many of these pubs act as hubs of small townships or communities. They’ve been built up into successful businesses by hard-working publicans with interesting stories and backgrounds. They’re supported by the locals who frequent them. Visiting these drinking spots is an excellent way to get a taste of the region. Take in the mystical views at Eungella, or stop for a hearty meal after a day of watersports at Kinchant Dam. Meet the lovely couples who are running some of the more remote destinations, or stay in town and enjoy some nightlife from the rooftop bar. Enjoy the tour of some of the most interesting spots for a cold one in the region and start planning your very own pub tour today.



PUB IS THE HUB OF COMMUNITY THERE are few things more Aussie than a cold beer on a hot day, soaking in the relaxed atmosphere of a nation of people famed for being friendly, approachable and happy to share a drink with anyone. A pub is often the hub of a community, whether it be a city centre bar for after-work drinks, an outback watering hole where miners, drovers and wranglers gather to rid themselves of a hard day’s yakka or a country pub where families gather for a meal together. Pubs have grown up around eateries, hotels and community halls across Queensland, and Australia, as a place to share stories, experiences and laughter in a

space which is open to everyone with the same hospitable welcome. Taking a trip to one of the many pubs, clubs, hotel bars and motel drinking spots around our local Queensland region is one of the best ways to really experience the area where heat and hard work are an everyday event. Stopping in to grab a bite to eat in Proserpine or enjoy an evening in Moranbah are just a couple of the possibilities as we take you on a tour around some watering holes which offer the best food, drink, company and experiences, all in places which have long played a major part in many communities as far more than just a place to go for a beer.

WHILE taking a day trip to one of the many stunning locations on offer in our region and opting to drop in to a welcoming Queensland public house, or pub as they are better known, it is worth remembering that your enjoyment can be tempered by the potential hazards posed by irresponsible drinking. Always consider how factors such as gender, age, mental health, drug use and medical conditions can have an impact on how alcohol affects you. Responsible drinking is about maintaining a balance between enjoyment of alcohol and the potential harm which may be caused from drinking – particularly beyond recommended low-risk drinking levels. These guidelines recommend that healthy men or women experience not to be missed. Queensland was established by hardworking pioneers who loved to have a place to go at the end of a long day to unwind. It is also advised that having no more than four standard drinks on a single occasion reduces the risk of alcohol-related injury arising on that occasion. Do you know what a standard drink is? A standard drink is one that contains 10 grams of pure alcohol within its contents. This can be confusing when you try to work out measures as Australia does not have standardised glass sizes throughout, but generally you will be able to tell how much

alcohol a drink contains by reading the label on the product. By enjoying alcohol responsibly you can add to the enjoyment you experience when visiting a pub, and if you set limits for your drinking, drink more slowly and try lower-alcohol drinks, or alternate between alcoholic and non-alcoholic drinks, you may find that the yarn you hear from one of the locals remains a clear memory the next day, and is something which leads you onto new adventures and discoveries you might otherwise have lost to a haze of alcohol and hangover. Pubs across our region of Queensland offer the refreshing satisfaction of a cold beer on a notoriously hot tropical summer’s day, truly “refreshing the parts other beers cannot reach”, but these locations have far more to offer than just their chilled beverages. Taking the time to taste, play, interact and savour the history, unique diversity and warmth of welcome which the various communities and their pubs have to offer is an experience not to be missed. Queensland was established by hardworking pioneers who loved to have a place to go at the end of a long day to unwind. This ambience has been retained in the pubs that exist in townships, city centres and on the highways and byways of the state, making a trip to a Queensland pub well worth taking. Page 3




ONE OF Mackay’s oldest pubs will get a bit of a facelift from new bar manager Jenghis Smith (pictured). Originally from Byron Bay, Mr Smith has travelled throughout Australia managing pubs and brings a wealth of experience and enthusiasm to the Ambassador Hotel. Mr Smith’s initial focus has been on MOJO. He’s given the rooftop bar a few updates, including fresh seating options and what he promises is a “really, really awesome” new sound system. “MOJO now has the clearest and loudest sounds in Mackay, without a doubt,” Mr Smith said. And the sound system will

MACKAY’S only American-style smokehouse, The Paddock and Brew Company, has just been crowned an Australian Good Food Guide Reader’s Choice winner for 2019. It’s well-deserved, too. “Providing great service and great food to the customers of Mackay, in a different way is what we’re all about,” restaurant manager Nora Al Kuraishy said. Warmed by retro-fitted Edison lamps in a clean and modern setting, guests can enjoy a range of craft beers alongside quality smoked meats. One of the most popular menu items is the Pit Masters Plate, which showcases a

get a fair amount of work with the long list of national DJs set to take to the turntable in the coming months. From February 24, MOJO introduces Overload, its new Sunday session. Every Sunday, from 3–8pm, MOJO will showcase three live bands on the rooftop in a chilled atmosphere to ease you into the coming week. Mr Smith also promised something exciting was coming to the first floor of the Ambassador Hotel. The top-secret project involves a renovation and concept yet to be seen in Mackay.

selection of five different smoked meats. It’s ideal for sharing and allows you to taste a bit of everything. If you’re not in the mood to share, Ms Al Kuraishy suggested the Prized Paddock, their take on an American works burger. Independently owned and operated, the business remains committed to using locally sourced produce and ingredients whenever possible, in an effort to deliver the paddock-to-plate experience. Check out Paddock and Brew Company on Facebook to find out more about their weekly events and specials. Also available for functions, contact Nora on 0487 222 880.





• 3 Bars • 3 Function Areas • DJ’s & Live Music • Woodfired Pizza Ph: 4957 7522 • 2 Sydney St, Mackay www.ambassadorhotel.net.au


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AmericAn inspired smoke House restAurAnt & Craft Beer Bar Authentic BBQ menu items Over 140 craft beers

OPEN 7 DAYS A WEEK Mon, Tues & Wed Dinner only

Thurs, Fri Lunch and Dinner

Sat, Sun Breakfast, Lunch & Dinner

Call us to book your table!

Ph 0487 222 880 • paddockres@gmail.com 94 Wood Street, Mackay



SPORTING CLUB IS TOP SPOT ANOTHER exciting year is on the cards for Magpies Sporting Club. 2019 marks the club’s 35th anniversary since opening and Magpies Rugby League Club will reach their milestone 100th anniversary. More than three years in the making, the facility at their home ground Sologinkin Oval has been completed and features gender-friendly change rooms, a gym, spas and ice baths. While recent wet weather has hindered the completion of the adjoining carpark the building itself is open and functioning. The approximately $2.5million project was funded solely by Magpies, without financial assistance or the aid of government grants. Home to three exciting

eateries, it’s no wonder the club was recently awarded Best Club in Central Queensland for 2018 by Clubs Queensland. Centro Restaurant, a casual dining option ideal for families has a range of kid’s meals to choose from. Currently serving their summer menu, fresh choices like stuffed zucchini flowers and crispy fried salt and pepper prawns are the highlights. If you’re after a steak, try the signature 300gram black onyx rib fillet with creamy potato gratin, streamed greens and red wine mushroom cream sauce. Visit the the Hub Cafe for barista-made coffees and house-made desserts including, banoffee pie and nutella mousse.

With 20 big-screen televisions, plus TAB and Keno facilities the Magpies Sportsbar is the perfect location to take in live sporting coverage. Magpies also boasts Mackay's largest gaming room, open until 4am daily. Magpies food and wine evenings are not to be missed. Held quarterly, the events

feature seven courses of cellar door wines paired with delectable fare matched by experts. Centro is open for lunch daily, noon-2pm; dinner 5.30-8.30pm. For bookings call, 4965 6100. Hub Café is open daily, 9am-late. Magpies Sportsbar is open daily from 9am-late.

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PUB WITH A POINT OF VIEW THE Eimeo Pacific Hotel has resided on its clifftop home for more than a century. Overlooking the tiny beach village of Eimeo to the west and, to the east, out to the Pacific Ocean, its stunning views are unmatched. It’s a spot for locals and tourists to enjoy the milliondollar view, cool ocean breeze and, if you visit in September, you may be lucky enough to catch a whale on the horizon. Described as a “contemporary take on classic Australian fare”, there are options for all palates. A range of steaks, seafood, vegetarian, vegan and gluten-free menu items is available. The bistro offers al fresco and indoor seating options

with all showcasing the hotel’s spectacular views. An on-site café serves devonshire tea, house-made desserts and freshly baked scones daily. Try a schooner of the house Eimeo Lager or a specialty cocktail mixed by one of the friendly bar staff. Also available for events, the huge function room on the second floor boasts panoramic views of the Pacific as well. OPEN 7 DAYS Mon–Sun: café and bar from 10am; Mon–Thurs: lunch 12–2pm, dinner 6–8pm; Fri–Sat: brunch 10–11.30am, all day dining 12–8.30pm; Sunday: brunch 10–11.30am, all day dining 12–8pm.


• Café with scones baked daily • Bistro with indoor seating & al-fresco dining • Catering for small or large functions

• Huge function room with ocean views • 5 beers on tap including our local Eimeo Lager!

OPEN 7 DAYS Café & Bar Open daily from 10am Monday-Thursday Lunch 12noon - 2pm Dinner 6pm - 8pm

Friday-Saturday Brunch 10am - 11.30am All Day Dining 12noon - 8.30pm Sunday Brunch 10am - 11.30am All Day Dining 12noon - 8pm

Eimeo Pacific hotel • 1 Mango Avenue, Eimeo Qld

Ph: 07 4954 6106

www.eimeohotel.com.au • eimeohotel@westnet.com.au Page 6


LuNch wiTh A

PUB etiquette in Queensland provides many do’s and don’ts to abide by while enjoying a drink with friends, some of which will spare you embarrassment, while others might just save you from being ejected half-way through a drink. And things start at the bar with ordering the drinks. This is where most occasions at the pub begin and can be a particular challenge if the venue is busy. Keep in mind that bartenders and bar staff have a job to do, and like all humans they are fallible, so things may get spilled, orders mismatched or you might even struggle to get served as your frustration builds and you wonder if you are invisible. Consider that heckling, whistling or clicking fingers, as well as being disrespectful, is NOT a successful way to get service, and being rude to staff will not win you any friends. Your turn will come. Always use manners – please and thank you can achieve so much for so little. And if bar staff choose you ahead of someone who was waiting ahead of you, be polite, let them know someone is before you. You’d like the favour returned if you were the other customer. Know what you want before you get served. Waiting for someone to choose a drink once you

have been chosen for service is going to annoy others waiting and earn you at the least some uncomfortable stares. If you’re unsure and want advice, don’t ask staff what they like, be specific and tell them the types of drink, i.e. spirit, lager, ale or cocktail that you prefer, then ask for something they can recommend to your taste. Never order a drink like a Ramos Gin Fizz in a busy bar – cocktails like this can require the dedicated attention of bar staff for as much as 12 minutes, as is the period of sustained shaking for a Ramos Gin Fizz. Such cocktails will leave a bitter taste in other patrons’ mouths for sure. When ordering for more than just yourself, make sure you know the order – no one wants to get a gin and tonic when they wanted a lager and lime. And if you’re buying rounds, know the rules. Never include those who don’t want to be involved, for many reasons some won’t want to be included in your alcohol-consuming co-operative. Likewise, if you opt into “doing rounds”, don’t disappear before it is your turn, it’s just bad form. When buying drinks for others, don’t expect the kindness to be returned, but if you are bought a drink, it’s good manners to reciprocate.



GIRLS, GHOSTS, GOOD TIME JUST south of Mackay, along the Bruce Highway, sits the Bakers Creek Tavern. At first glance it’s your average country pub, but you’re sure to find a few surprises inside. Alice Springs transplants and management team, Kathy and John Read started running the tavern in 2013. Having never visited the region before, the married couple came to Bakers Creek not knowing what to expect. “It wasn’t a big adjustment, being that we’re from Alice Springs – we’re used to the heat. But yeah, no, it’s very quiet. I could tell you some stories though,” Mr Read teased. It’s not always quiet at the

ONE of Mackay’s oldest pubs, the Duke of Edinburgh Hotel or as the locals call it “the Duke”, can be found on the main drag at Walkerston. The traditional country pub was built in 1882 and underwent extensive refurbishments in the early 1950s and again in recent years. Venue manager Robert Masterton has only been at the Duke a short time, but had spent the past eight years managing several pubs and venues around the region. He said they had recently introduced Sunday breakfast at The Duke, which proved to be quite popular. It may very well be the only pub in Mackay where you can get bacon,

tavern, as the week comes to a close things heat up. Friday nights are the biggest draw, exotic barmaids serve drinks topless. It might not be for everyone, but it certainly encourages the crowds to make the trek south. The ladies of the tavern aren’t the only reason to visit the country pub. The couple, along with a handful of the staff, have encountered ghosts on more than one occasion. With a casual country setting, decadent Friday nights and a chance paranormal encounter; Bakers Creek Tavern offers a bit of something for everyone. The tavern is also available for functions, contact Kathy Read on 4959 5464.

eggs and toast for $3.99. If you’re not a morning person, head in later on for a steak. “We specialise in good quality steaks from our supplier Fresco’s Quality Meats,” Mr Masterton said. If you’re looking for something lively and fun to do on a Sunday arvo, drop into the Duke’s beer garden. There you will find live country music and dancing. Don’t forget to order a cold beer. The Duke is also a community institution and acts as the headquarters to groups such as the local RSL branch and rotary groups. The Duke of Edinburgh beer garden is available for functions, contact Robert on 4959 2216.

BAKERS CREEK TAVERN Your only stop for entertainment, great meals, refreshing beverages, friendly faces and accommodation!

DELICIOUS PIZZA’S SERVED ALL DAY! Relax with your mates over a cold one and a game of pool in the front bar or enjoy a hearty meal in our intimate bistro.


Function room packages available. Comfortable and clean motel units.

Bacon, Eggs & Toast

FROM $3.99

Call (07) 4959 5464

1 Matsen Street, Bakers Creek



Mon – Sat 10am to Midnight Sunday 10am to 8pm

Ph. 07 4959 2216 | 3 Dutton St, Walkerston Qld |


Come on in and try our Sunday breakfast with all of your favourite extras available! From 8am to 10am

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COUNTRY PUB GETS RELIGIOUS THE General Gordon Hotel, of Homebush, was built in 1886 to quench the thirst of mill workers of the nearby Homebush Sugar Mill. “It’s just an old-school pub, with a nice little bar for the locals and a beer garden for functions,” owner Lorraine Butlin said. The hotel’s affordable camp sites lure grey nomad and backpacker traffic throughout the year and Ms Butlin says she books several country weddings and other celebrations as well. If your group is up for a big night you can book an overnight event and party into the wee hours, camp and arrange for a recovery breakfast the next morning.

ESTABLISHED in 1934, Sarina Golf Club has been a well-loved part of the community for many years. The club, located at the southern side of the Sarina township, was started with the main focus for it to act as a community hub. A stipulation in the club’s original constitution even requires that the club operates as public. An institution of the Sarina community, the golf club was established for and by its locals and their generosity. The original clubhouse, an old farmhouse that was torn down not so long ago, was donated to the club when it first started. Parcels of land that the

Weekly dart events are held on Tuesdays and Fridays at 7pm and on Thursdays they hold a “church night”. “It doesn’t matter what else you put on, they come from everywhere for church night,” Ms Butlin said. “It’s just one lady selling raffle tickets with her top off.” The night was inherited from the previous lessee and she didn’t think it would last. However it’s only become more popular and she insisted the women liked it as much as the blokes. The monthly CQ Rescue Country Night is also a big draw. A $2 cover charge goes directly to CQ Rescue. Live music, raffles and pub meals are available on the night.


course still sits on were donated by a Sarina resident and even the pipes used for watering the course were provided by Plane Creek Mill and Queensland Rail. In a testament to its origins, anyone and everyone is welcome to come for a drink or to have a crack at the 18-hole country course. Weekly events and competitions are held regularly and there is something available for all levels of ability and ages. The club offers venue hire for a range of different events and functions and though catering is not provided on-site, the friendly staff can assist with organising local catering services.

18 Tee COURSe wITh TRee-LINed FAIRwAyS ANd mAGNIFICeNT GReeNS (Par 71 Course, Scratch Rating 70, 113 Slope Rating for Men, 110 Slope Rating for Women and Social Players)

weekLy SPeCIALS:

Mon & Tues – Half price green fees when you hire a motorised cart Friday – Half price green fees all day

Only $13pp for Social Players

Drop in and say g’day to our friendly staff! With ice cold beers, delicious counter meals and a great atmosphere what more could you want?



Mon 12noon to 9pm Tues - Sun 10am till late

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Ph. 07 4956 1761

www.sarinagolfclub.com.au 72 Golf Course Rd, Sarina



Ph. 4959 7324



AUTHENTIC AUSSIE LOCAL PUBLICANS Rowena and Ray Colgrave have owned the Koumala Pub for the past three years. Mr Colgrave left the mining industry not long ago and purchased a cattle property in the district. Together they run both businesses. “The running joke is that we go from cows--t to bulls--t,” Mrs Colgrave said. She comes from a family of publicans and was practically raised in the Eton Hotel, which her parents managed when she was a girl. Becoming a publican was always something she saw on the cards for herself. Running a pub in a one-pub town has always been what she was drawn to. She prefers seeing the same

local faces day in and day out, than a random faces you may never see again. This particular pub acts as a place to meet and discuss the cane and mining industries. She says she’s learnt more about the two standing behind the bar these past three years than in her whole life. “The locals congregate and share their days and I get to take it all in,” she said. It’s not just locals who make their way into the pub though. “We do get a lot of tourists showing up as we are along the Bruce Highway and they’ve heard that it’s a great place to stop,” she said. There are no gaming facilities at the pub and because of that the locals often joke that they

are forced to chat with each other because there are no screens to stare at. “Tourists will often show up and a few minutes later they’ll be deep into a marvelous conversation with a local,” she said. Of course there is the infamous crab wall, well what has now become an all-sorts

wall. A wall full of prize-winning catches from the decades. People like to come in and take photos with it. It’s definitely not your average pub, but its got charm and is worth a visit when in the area. “It’s just a really authentic Australian country pub, that’s why I love it here,” Mrs Colgrave said.

Come see the famous Crab Wall featuring taxidermized crabs, fish, crays, dingo, pig, ram and more Lunch & Dinner every day (except Sunday night which is Pizza Night) Homemade Pizza’s available All Day Old Style Queenslander accommodation available come stay for the weekend and wet a line Great Fishing & Crabbing area

P: 4950 3733 | Bruce Highway, Koumala | Page 9


PUB GRUB TAKES CENTRE STAGE GOING to the pub in Queensland will always be associated with drinking, but with a shift in those going to the pub, pubs and clubs are looking increasingly to attract diners, with food leading the menu where previously beer was king. Pubs have become a mainstream choice for people looking to dine out. Increasingly, people are choosing to dine as much as wine, leading to a growing variety of meals and menus served up in local pubs and clubs. The focus for many pubs and clubs is appealing to patrons who want a place to go where hospitality and a warm welcome come with hot food and cold, refreshing drinks. Pub grub has long been viewed as somewhat of an addition for drinkers and travellers looking for something to fill them up. Page 10

But nowadays, many pubs have kitchens and chefs who pride themselves on the standard, value and quality of food they provide. The likes of Jamie Oliver and Heston Blumenthal have brought a creative resurgence to food service, channelling Michelin-star creative culinary energies into pub and club dining in big cities like Melbourne and Sydney, feeding a desire for good food that has filtered out across Queensland and Australia. People today expect more from their dining experience, leading many pubs and clubs to refocus their energies towards providing more than just a microwave meal to go with a patron’s sixth pint of beer. The result has been pubs and clubs with exclusive eateries where dining is the focus. Spaces that were formerly a second bar or a drinking lounge

have been transformed into food preparation and dining spaces that serve as multi-purpose rooms where functions can be hosted and fully catered for. These changes have also gone hand in hand with an increased preference among customers for local produce. This is the case from beer to bread, with patrons calling for locally produced products and fresh goods, whether it be the alcohol they are served or the food they dine on. With an increase in competition for custom, the point of difference and appeal of pubs and clubs has now become the meals they serve and the value and flavour they are known for. Lunch and dinner specials and reputation for providing the tastiest dining options have become key factors in which pub or club booms and which falters. An emphasis on the whole

pub experience – with service, hospitality, ambience, decor and food as relevant as how cold the beer is – means many of Central Queensland’s pubs and clubs are now the best place to grab a meal, rather than a restaurant or takeaway. With pubs in even the smallest of towns, having grown as hubs for local communities, whether by the beach or deep in the Queensland outback, there will likely be a place to enjoy genuine hospitality along with a delicious freshly prepared meal. Whether it’s unique pies, sauces or fresh-from-the paddock steak and schnitzel the size of the plate, Central Queensland has benefited hugely from a new era of pub grub. From Bowen to Blackwater and beyond, you can be assured of something great to wash down with a cold beer.


HOTEL IS RIGHT ON TRACK LOCATED in Marian, the Railway Hotel Marian was established in 1907 and stood for many decades until one fateful night. In 1975 a wild storm ripped through Marian, destroying the entire second storey of the hotel. It was soon demolished and reconstructed into the single-storey brick building that stands today in Daly St. Bryan Sheedy, one of the owners and manager of the Railway Hotel Marian for the past 10 years, was part of the extensive renovations that have taken place since – updates that have seen motel rooms gutted and transformed into what is now the bistro, the addition of a drive-through bottle shop, the relocation of

the kitchen and an overall update of the pub with furniture and fittings. When asked how he would describe today’s Railway Hotel Marian, Mr Sheedy said, “It’s a family-based hotel with a high standard of food and service.” The bistro is open for lunch and dinner seven days a week and offers a friendly dining experience. “We maintain all the local favourites but we also provide options for those who are looking for something a bit different,” Mr Sheedy said. A menu favourite is the hotel’s crispy pork belly, served on prawn rice, with greens, salt and pepper calamari and a plum and citrus dressing. Weekly events keep the hotel

vibrant and lively. With early morning bingo on Wednesdays to trivia night on Thursdays and live music scheduled nearly every weekend, there is something for everyone. No need to worry about parking or organising a lift, because a courtesy bus operates Wednesday to Sunday. “Meeting different people,

providing a service to the community and supporting local sporting and other organisations in the valley,” Mr Sheedy said was the highlight of his job. “I just enjoy being a publican.” The Railway Hotel Marian is also available to host and cater events. For more information visit railwayhotelmarian.com.au.


Courtesy Bus Available

(07) 4954 3223 | 41 Daly Street, Marian | www.railwayhotelmarian.com.au


Relax, drink, eat, enjoy!

High Quality Food Family Atmosphere Well Priced Bottle Shop Enjoy a Little Flutter

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LOCATED 41 kilometres west of Mackay in the Pioneer Valley, the Kinchant Waters Pub overlooks the Kinchant Dam. Lessee Sharon King is two years into managing the pub. The highlight of running a country pub like Kinchant Waters was the people. “The small local crew we get here all the time have become like family. We also get a lot of campervan tourists that return for visits,” she said. Not long ago Ms King’s partner Adam Chivers joined her in running the pub. It’s been a good fit, she does all the book keeping and he does handiwork and maintenance. “We’re a good partnership, surprisingly!” Ms King said.

atmosphere and regulars that come in night after night for a meal,” she said. By far the most popular item on the menu is the chicken parmigana. “We do a lot of parmies every night,” she said. One weekly event that draws in a crowd is the Monday night Texas Hold’em poker competition, which starts at 7.30pm. Since the pub reopened in 2017 it has gone from strength to strength. Locals often tell her how much the pub has changed since the Beazleys started running it. “They’ve really brought a spark to the place,” she said. Follow Mirani Hotel on Facebook for daily specials and event notifications.

Coldest beer in the Valley!

Wednesday Steak Night Friday Fish n Chips Sunday Roast of the Day

Under NEW Management

$15 Daily Lunch Specials!

STAY AND PLAY! Licensed bar, cabins and camping & caravan sites available


LUNCH 7 days a week 12pm-2pm DINNER Wed-Sat 6pm-8pm

Courtesy bus available!

Homemade pies and sausage rolls on weekends. Available for parties, functions and family days out!

OPEN 7 DAYS UNTIL LATE For bookings or enquiries call

Ph. 07 4959 1163


9 Alexandra St, Mirani Qld

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They’ve decided its something they want to continue doing together for many years to come. According to her, the favourite item on the menu are the chicken parmies and she said, “People are always surprised we have oysters and that they are so big.” With a relaxing vibe and a great view of the dam it’s the perfect place to unwind with mates after a day on the water. Just watch out for Dollar the goose who has been known to judge patrons on arrival. You may get a ‘honk’ or a hug, depending on his mood. Open for lunch seven days a week, noon-2pm. Open for dinner Wednesday through Saturday, 6-8pm.

not Bookings ough h lt a l a ti n esse nded on recomme nds weeke

Ph 07 4954 1453

kinchantwaters.com.au Kinchant Dam Road, Kinchant Dam, Qld


A LITTLE over two years ago, Tina and Jason ‘Buzz’ Beazley became the new owners of the Mirani Hotel. They came across the hotel while driving up to Eungella and thought it was a great location. “A family member had just bought a block out that way, and we just saw it and couldn't believe it was shut,” Mr Beazley said. “I said to my cousin if we buy it will you help us run it, and we went from there.” Mirani Hotel is a traditional country pub, filled with locals, laughs and great food. “We are packed for dinner most nights,” night manager Julie Noonan said. “We have a great



COUPLE REVIVED LOCAL PUB BUILT and opened in 1906, the Criterion Hotel at Finch Hatton was established to feed hungry mill workers at the Cattle Creek Sugar Mill. The pub enjoyed success for many decades, due to the mill and the railway being built in the area. In 2011 the pub was struggling to stay afloat and required some committed owners to get it back on its feet. That’s when Karen and Bob Collier purchased the hotel and put some life back into the local watering hole. Married for 45 years, the Colliers have managed a couple of successful businesses together and they were more than equipped to take on the challenge.

FIRST opened in 1934 as a repatriation lodge for asthmatics, the Eungella Chalet’s location still provides fresh air and cool weather. “The highlight of working at the Chalet is the weather. It’s always five degrees cooler up here,” manager Tess Ford said. Fresh air paired with the mystical view of the Pioneer Valley attracts daytrippers and tourists from all over. In its early days the Chalet, was a popular honeymoon spot for Mackay locals. This has sparked bookings for milestone anniversary celebrations at the Chalet. “One couple in particular recently celebrated their 60th wedding anniversary here. They had honeymooned at the

Mr Collier operates the front of the house from behind the bar and Karen is at the back of the house, driving the helm from the kitchen. It’s not your average country pub kitchen either. Mrs Collier described the food as, “more a la carte than country pub.” With plenty of gluten-free and vegetarian options, there’s something for everyone. The food is so popular, that they do a lot of outside catering. The Criterion also offers accommodation, but be warned, room eight is known to be inhabited by a cheeky ghost. Visit the Criterion’s Facebook page for daily specials and events.

Chalet and she still had her original dress and invitations, which we set up at the party,” Ms Ford said. Still attracting romantic visits, especially during the winter months when the weather is ideal for cuddling up near the fireplace in one of their ten private cabins. Eungella Chalet isn’t only for lovers. It’s a family-friendly place to come grab a bite to eat, enjoy the view and if you drop in on a Sunday arvo, live music will be your soundtrack. The crumb steaks go fast and there is an extensive gluten-free menu available. Hot coffees and cold beers are always available, too. For more information visit Eungella Chalet on Facebook.



Drop in, take in the magnificent view anD refresh at the iconic eungella chalet!

IN THE VaLLEy! Where the beers are the coldest, and the meals are the tastiest!


• Restaurant • Desserts & Snacks All Day • Cold Beer • Public & Lounge Bars • Accommodation • Wedding & Function Facilities • 5km from Platypus Viewing

Family friendly dining with a playground for the kids!

OPEN 7 DAYS frOm 8Am

Ph: (07) 4958 4509 | 2 Chelmer St, Eungella Qld 4757 www.eungellachalet.com.au | info@eungellachalet.com.au


Mon – Fri 10am-12pm Sat – Sun 8am-12pm 9 Mackay Rd, Finch Hatton QLD 4756


THE CRITERION HOTEL Ph. 07 4958 3252

Page 15


WORLD AWASH WITH LAGERS HERE we are in February. Not really a new year anymore, is it? To mark the start of this year’s reviews, Hugh the Neighbour and I have been casting the net far and wide, and decided to start with a double-header – two beers from very different parts of the planet. And while they may be brewed in different hemispheres, you would have to have a remarkable palate to split them. We tried a Quilmes lager from Argentina and a Birra Moretti lager from Italy – not exactly next door to one another in the atlas, but so close in style and taste that HTN and I could hardly believe it. Both are sweeter, European-style lagers – refreshing enough to drink, quite clean on the tongue and hold a head reasonably well. Indeed, while they lack the complexity and bite of many “new world” beers, on a hot day either would be welcome straight out of the fridge. It was really driven home to us that long before European cultures started exporting beer around the world, their first export was actually brewers. The predominance of lighter, sweeter European-style beers around Page 16

TASTY OFFERING IN THE WINGS WHO doesn’t love a plate of sticky, flavoursome chicken wings fresh from the barbecue? The only problem is stopping when you’ve had enough; they are irresistible. I have quite a list of recipes for my favourite poultry cut; they range from the relatively healthy (roasted with a sprinkle of lemon pepper just before they are done), to the full bypass-inducing – but oh so tasty – catastrophe (buffalo-style with blue cheese dipping sauce). Wings are not the healthiest option, but if you limit the added fat and salt and don’t eat them too often you’ll be rewarded with a lot of bang for your buck; they are usually fairly cheap. MAGGIE COOPER, WEEKEND COOK the planet is no accident. The ubiquitous nature of lager beer had been established long before SAB Miller, Anheuser Busch and Asahi started to own the brewing world. On the good side, it means wherever on this globe you travel, you will find drinkable beer. On the bad side, you could be forgiven for thinking that everything outside a craft brewery tastes like Heineken. A First World problem to be certain, but it does makes you wonder if paying the premium for beers from the other side of the planet is actually worth the cash. SIMON IRWIN MY SHOUT myshout@newsregional media.com.au


Ingredients ● 1 cup cider vinegar ● 2 tbsp olive oil ● 2 tbsp Worcestershire sauce ● 2 tsp brown sugar ● 1 clove garlic, peeled and crushed ● 1 tsp chilli flakes ● Salt and black pepper, to taste ● 1 tsp Tabasco or other hot sauce (optional) ● 2kg chicken wings, tips removed Method Combine vinegar, oil, Worcestershire sauce, sugar, garlic, chilli flakes, salt and pepper and Tabasco, if using, in a glass or ceramic bowl. Add wings and toss; cover and refrigerate

for at last an hour. Gas Barbecue: Preheat to medium heat; lightly oil grill. Place wings away from the flame and cook for about 30 minutes, turning occasionally and brushing liberally with more marinade until wings are cooked through. Charcoal Beads Barbecue: Heat beads and prepare for indirect cooking (keeping meat away from the hottest part of the barbecue). Cook, covered, for 30-35 minutes, turning occasionally and brushing liberally with marinade until wings are cooked through. Serve immediately.


COMMITTED TO COMMUNITY ASHLEY DOWD relocated from NSW to Moranbah 10 years ago to take up the position of general manager at Moranbah Workers Club and he’s happy he did. “The schools, the social environment and the family-friendliness of the town,” he said were all reasons he remained in Moranbah. The club plays a big part in the small mining community of Moranbah and its focus is to support families. Since 2013 the club has donated more than $600,000 to local clubs and organisations through its Community Partnerships Program. The Community Partnerships Program awards sponsorship money to clubs through an

application process. Some groups who have received major sponsorship include the Moranbah Squash and Volleyball Club, Moranbah Bowls Club, Moranbah Golf Club, the Annual Memorial Charity Golf Day and Moranbah Miners Leagues Club. With children’s play areas, courtesy buses, weekly events, a sports bar and a bottle shop for members, there is something for everyone. There are three function spaces, generally available to hire free of charge for community events. These spaces are also available for events and parties. “We are constantly updating,” he said. Renovations have occurred

four times in the past 10 years Mr Dowd has been general manager. The latest update of the bistro cost $2 million and was invested in creating more space in the eatery, as well as updating the furniture. He said one of the favourite items in the bistro was the seafood tower, a selection of fresh and fried seafood for two.

If you are a keen punter, the gaming room has 90 of the latest machines and is open 10am to late daily. Hours of operation are: Monday to Friday, 9am–late; Saturday, 8am–late; Sunday, 8am–9pm. To find out more about Moranbah Workers Club visit their website: moranbahworkers.com.au.

eat, drink and play at moranbah Community workerS Club!

enjoy food from our bistro, lounge or Coffee Shop or a refreshing drink from one of our bars

we have a great members loyalty program and the most recent gaming machines in Queensland.

Children can choose from their own menu and have fun in our playground and play room

members Courtesy bus available on the hour 7 days a week from 5pm to close

Join today and make moranbah Community workerS Club your SoCial Club!

49-55 Mills Avenue, Moranbah Ph: 4941 6060 • www.moranbahworkers.com.au


Supporting the Community who Support uS.

Page 17



VIEW IS A HOLE IN ONE RECOGNISED as one of the top courses in the region, the 10-hole course at Moranbah Golf Club is not only challenging but picturesque. General manager Rochelle Brunker said, “We 100 per cent have the best view in all of Moranbah. It’s spectacular.” Founded in 1971, the club has hosted several professional, amateur and charity events over the years. “We’re open to men and women of all ability and ages and all of the equipment you would need to play a game of golf is available for hire. We only charge green fees,” she said. Often mining workers would take up golf after moving to Moranbah, she said. Because

TINA and Jason Beazley became the lessees of the Middlemount Pub in 2016. Just prior to that the Beazleys were running a pub in Cobar, New South Wales, and were ready for a change. “Every little town needs a country pub,” Tina Beazley said. Her favourite part about running a country pub is the community spirit behind it all and at the end of the day, “it’s a good social life.” However, it is not without its challenges. Once a pub shuts its doors on its locals it can be hard to regain the community’s trust. “You have to lure people back with great service. Making the pub family-friendly

of that it was important the club remain inclusive for all to enjoy. The club is available to cater for a range of different functions and events. The amazing view has made it a popular wedding venue. The club is all inclusive when it comes to weddings, too. Ms Brunker was proud to say they’ve recently hosted their first same-sex wedding. If you’re after a meal or a snack the on-site restaurant, Woods and Irons offers fresh and delicious food daily. Visit Moranbah Golf Club’s website for more information on functions and events, such as the John Allen Memorial Golf Day. moranbahgolfclub.com

and creating a relaxed atmosphere also helps,” she said. They’ve also assessed the needs of their clientele and have managed the pub accordingly. A pub in a mining town operates on different hours than your average pub. The weekdays are the busy days and meals need to be served late to accommodate shift changes. The Beazleys have been successful at revitalising the Middlemount Pub and it is now the vibrant hub of town. Next time you find yourself out in Middlemount be sure to drop in for a crumbed steak or a chicken parmy, they’re the house specialties.

Visit us at Moranbah Golf Club one of the best Golf Courses in the reGion! • Challenging 18 hole golf course • Diverse Restaurant and Bar menu • Friendly and welcoming atmosphere with the best view in town • Family-friendly venue • Catering to all your function needs

Call us to book your table!

Ph 4941 7144 1 Leichhardt Drive, Moranbah Page 18




MIDDLEMOUNT HOTEL 12 Howard Jones Avenue, Middlemount Qld



Whether it’s lunch, dinner or snacks – our ‘Woods and Irons’ restaurant has you sorted!



IN THE centre of the Central Highlands you’ll find the township of Capella. It is a community based around coal mining and the agricultural industry, which offers a great lifestyle and business opportunities. It’s also where you will find the Capella Hotel, a country pub with flair. Current owners Barbara and Donald Carne purchased the hotel in 2004 and have completed extensive renovations over that time in an effort to update the hotel to its current sleek, city vibe. “Some people reckon we’ve brought a bit of the city to the bush,” Mr Carne said. Budget to motel-style rooms are available to suit the needs

of a range of travellers. The Carnes pride themselves on their personalised country service and their well-trained staff will make sure you are comfortable during your stay. “Good service that’s second-to-none is what keeps us in business,” he said. The family-friendly restaurant offers a range of items. Highlights include their $12 rump steak served with salad or vegies. The kids’ menu and play area will keep the little ones happy, while parents can relax and enjoy a cold beer. For more information about the Capella Hotel Motel visit capellahotel.com.au.

OPEN 7 DAYS SIMON IRWIN MY SHOUT myshout@newsregional media.com.au

Ph. 4988 7999

63 Peak Downs St, Capella QLD 4723 http://capellahotel.com.au


THERE have been many scientific studies into how what you see impacts how things taste. Apparently evolution has ensured we are not great at eating things that are greeny-blue, which makes a lot of sense when you think about the colour of rotting meats and moulds and Brussels sprouts. What it also means is, for the drinker, when you see a black frothy substance in a glass, your expectation is to taste something more akin to the malty breadiness of an English stout or porter, rather than the crispness of a Japanese lager. But this crispness is exactly what you get from the Asahi Super Dry Black. This is a dry beer that happens to be a dark black in colour. In fairness, it does not absolutely taste like a lager there is far more malt and perhaps the slightest smokiness, although this may well be your eyes telling your nose what to look for. There is a pronounced dry finish to the beer. It does not linger in the mouth the way really hoppy IPAs do, nor have the chewiness of a porter. Both Hugh the Neighbour and I thought this was a beer that you could really enjoy. We did wonder what was the best drinking temperature to bring the best out of the beer. Go properly cold as you do with a lager, or let it warm up a bit as you tend to do with heavier black beers? In the end, we felt that colder was the way to go. This is a beer to try over the festive season. You will not frighten lager drinkers, even if they need convincing that something so dark is a good idea on a 40C day.


Page 19



BOWLS CLUB A LOCAL HUB THE Seaforth Bowls Club is the community hub for the tiny beachside town of Seaforth. “It’s a relaxed and family-oriented setting,” club manager Darran Boswell said. One of the club’s most popular events is its annual Family Fun Day, a day of free family-friendly activities. Face painting, inflatable water slides, cent sales and live entertainment have filled the bill in prior years. “Its a chance for the club to thank the local families that support us all year,” he said. The recently erected Men’s Shed also lives on site. Built with a government grant, it will be a huge asset to the community.

A bowls club wouldn’t be a bowls club without lawn bowls events. Regular carnivals, juniors’, ladies’ and social bowls are on the weekly schedule. All abilities and ages are welcome. Grey nomads also find their way to the club, as Seaforth is a popular caravanning destination. It’s quickly become a place of respite for the weary traveller to grab a cold drink and a meal. Mr Boswell said the club’s menu was set for an update in the near future. Healthier menu options and local produce will be the focus. For more information on bowling and upcoming events, check out the Seaforth Bowls Club on Facebook.

What does 2019 hold for the wine industry in Australia? From new varieties filling flutes, innovative local makers and growing Australian exports, there are some stand-out trends to observe as the new vintage begins to pour across the country. THE YOUNG ONES With the trend for earlier drinking, the demand for "fresh” wines continues throughout 2019. The shift by makers to produce red wines that are released young and ready to drink, without any or only minimal oak aging, will mean an increase of these labels released in the market. Not surprisingly we're seeing these wines made from "alternative” varieties (predominantly from Mediterranean countries) and from less "recognised” areas, such as the Riverland area of South Australia normally known for its bulk production. As for alternative varieties, the Australian Alternative Wine Show held recently in Mildura, Victoria, had 102 different grape types submitted for judging. Get ready to hear more about white grape names like piquepoul, fiano and assyrtiko and red grapes such as montepulciano, aglianico and nero d'avola.

EvEryonE is WElcomE at

sEaforth BoWls cluB

LIVE MUSIC ANCHORS AWEIGH BISTRO Open for Lunch from 12 – 2pm Thursday – Sunday Open for Dinner from 6 – 8pm Thursday – Saturday Thursday & Friday Night Raffles Saturday Afternoon Raffles • Bowls All Week Catering for Corporate and Private Functions TAB, Keno and Gaming facilities Courtesy Bus

Email: seaforthbowlsclub@bigpond.com Page 20


14 Walsh Avenue, Seaforth

Ph: 07 4959 0201

HOT SPOTS It's the quiet ones you've got to watch out for. The Clare Valley has long been known for world-class, long-aged rieslings, with a couple of "iconic” labels in Wendouree and Sevenhill. But there's a small revolution going on there, with new-generation wine makers such as the Barry Brothers (of Jim Barry fame), Marnie Roberts (fresh from Claymore wines with her Matriarch and Rogue) and the Koerner boys changing

industry perceptions about what can grow in the region. And there's no denying Tasmania is on a upward trajectory. Leading the way is House of Arras, for sparkling wines and maker Ed Carr. But nipping at these sparkling heels are world-class pinot noir and chardonnay from Tolpuddle, Bream Creek, Stefano Lubiana, Chatto, Stargazer and newcomers Sailor Seeks Horse and Mewstone. BUBBLES BOOM Life wouldn't be much fun without bubbles and luckily we're spoilt for choice. From the dramatic rise in prosecco in Australia (50 per cent increase in the amount of prosecco grapes grown from 2016-17), the best quality is seen from the alpine mountains of King Valley in Victoria, with those of Italian heritage such as Dal Zotto and Pizzini. We've got the French taking notice of our traditional method wines (champagne style) coming from our cool climate areas, specifically Tasmania. Established houses such as Arras, Clover Hill and Jansz already have world-class CVs but watch for new labels Bellebonne, Apogee and Delamere. CELLAR OR SELLER The biggest change to the way we shop was the internet and the big guys, like the Vinomofo juggernaut, won't be going away any time soon. Yet we see a new generation of wine buyers craving authenticity and being exposed to producers through festivals such as Pinot Palooza and Wine Island, so visiting a cellar door is suddenly cool again. Brokenwood in the Hunter and one of the Adelaide Hills young guns, Vinteloper, is all grown up.



FAMILY FRIENDLY AT CALEN NESTLED among canefields just north of Mackay is where you’ll find the Calen Hotel. The two-storey boarding house was rebuilt in 2012 after the original premises were destroyed by fire. It now boasts an inviting combination of traditional architecture with modern open-plan design. Lessee Sarah Spreadborough, who started running the pub in April 2017, made an effort to keep the pub true to its origins while making some improvements along the way. Buffet meals, which are available on Fridays and Saturdays, have proved to be quite popular. Freshly-made pizzas from the new pizza oven are also on offer.

ONCE called the Heidelberg Inn, the heritage-listed Bowen River Hotel at Strathbowen–Leichhardt Range Rd, Mount Wyatt, is a hidden gem. One of only a handful of surviving country hotels constructed using bush carpentry techniques, the building became heritage listed in 1992. It wasn’t until 2003 when the renovated pub opened as the Bowen River Hotel. Current lessee Clare Ringland said the pub even had a resident ghost, Greg ‘Dougie’ Dougland, who visited from time to time. Mrs Ringland and her husband said they had seen him walk through the walls of

The kitchen is open for lunch and dinner Wednesdays through Sundays. Competitive pool players might want to check out the Friday night competition worth a grand prize of $200. “You will not find a more laid-back and friendly place to relax and have a cold beer, a great feed and conversation,” Sarah said. “We are only a half-hour drive from Mackay and, with Ballantyne’s Strawberries and swimming holes just up the road, the pub is the perfect place to visit after a family outing and the jumping castle is up all the time,” she said. The Calen Hotel is available for a range of events. Give Sarah a call on 4958 8226.

the pub on several occasions. If the traditional handiwork, historical relevance and resident spook are not enough to draw you for a visit, maybe their ‘works’ burger will, it’s the most popular item on the menu. Bowen River Hotel holds several events throughout the year and camping is available – just watch out for crocs. The Bowen River, which runs next to the pub, is known to get quite high. Check conditions before venturing out for a visit. COMING EVENTS: ● Bowen River Rodeo, second weekend in June ● Bottoms on the Grass fundraiser, August 23–24

Bowen River Hotel



The Historic Bowen River Hotel is situated on Strathmore Station, 32 kms from Collinsville.

Catch all the action of the

Bowen River Rodeo

on the second weekend in June!

Buffet Meals Friday and Saturday Kids can enjoy the jumping castle everyday!

Bottoms on the Grass Family Camp Out Fundraiser 23-24 August 2019

TAB | Pokies | Keno

• Camping • Live Music • Games • Raffles & More

E: admin@calenhotel.com.au 16 McIntyre Street, Calen


P: 4958 8266

Open 7 Days from 10am - Midnight P: (07) 4785 5787 41 Mount Wyatt Rd, Collinsville


Lunch and Dinner Wednesday to Sunday

Page 21


DROP ANCHOR AT AIRLIE RESORT HIDDEN in a picturesque valley just outside of Airlie Beach is the Freedom Shores resort. The idea behind this truly unique nautical-themed resort was sparked when the owners acquired the old Shute Harbour jetty poles when it was dismantled in 2018. These beautiful pieces of history-filled timber inspired an entire nautical-themed resort built around reclaimed boats, sustainable resources and waterfront views. Guests of Freedom Shores can choose from three accommodation experiences – palatial resort suites, bespoke boat bungalows or the exclusive Denver. The Denver is a reconditioned boat that houses a queen bed,

small bathroom and seating area at the stern. This boutique accommodation option can only be reserved by directly contacting the resort manager. The award-winning Northerlies Beach Bar and Grill is a short stroll from the accommodation and is open to the public. Northerlies is housed in a beautiful bespoke building on the resort site and features a bar made from a reclaimed fishing trawler. All timber used in the erection was sourced within 100km to ensure the building was built in the most sustainable method available. Head chef Zibby Deca has created an inspired menu that utilises local produce wherever possible. Hands-down the most

popular dish on offer is the chilled seafood platter. But the menu, described as “fresh Australian beef and seafood” serves up sashimi, several different cuts of wagyu beef and share platters to graze on while enjoying a cocktail. Gluten-free and vegetarian options, as well as a kids’ menu, are also available.

With 18 different craft beers on tap, including the Northerlies’ own brand, the consummate beer lover will be spoiled for choice. If you can’t decide on just one, then order a taster paddle for $10. If you’re not a beer drinker, the extensive wine list has something for everyone. Though this may all sound

Our beautiful venue is found in the heart of the Whitsundays Region, an award-winning destination based in northern Australia.


Thinking of joining us?


beach front dining

Ph. 1800 682 277

Call us to reserve a table, or book on our website! www.northerlies.com.au • Lot 116 Pringle Rd, Airlie Beach


quite posh, the atmosphere is relaxed and family-friendly, with an oversized Jenga set and other outdoor games to keep the kids amused while adults kick back and enjoy the waterfront views. Enjoy live music every weekend at the Northerlies during their Funked Up Friday sessions and Saturdays and Sundays, which showcase

popular local bands and musicians. They also host several ticketed music events throughout the year, follow them on Facebook for a schedule of events. Available for functions and weddings, this destination offers spaces to create an exceptional day with facilities to celebrate a ceremony, dine and stay

overnight. Their experienced wedding and events manager will take the time to listen carefully to what’s important to you and bring your dream to reality. Northerlies is open seven days a week and offers a local shuttle service to and from Airlie Beach, as well as taxi discounts. For more information on all

that Freedom Shores and Northerlies Beach Bar and Grill have on offer, phone them on 4946 1979.

Island Resort on the Mainland

Boutique Airlie Beach Accommodation

Ph. 4946 1979

E. stay@freedomshores.com.au www.freedomshores.com.au Lot 103 Pringle Road, Woodwark


One Step Beyond

Page 23

Mackay, ay Whitsundays & th the coalfield’s

Published by the Mackay Printing and Publishing Company Pty Limited Level 1, 47 Gordon Street, Mackay Qld 4740

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Mackay Country Pub & Club Guide  

Mackay Country Pub & Club Guide