Hotel Magazine | Issue Three 2024

Regional Spotlight AUSTRALIA

Sleeping Between a Rock and a Hard Place

Have you noticed a trend in new hotel openings lately? It's hard to miss. Hard mattresses are taking over in many new establishments, leaving guests (and myself) to wonder: what happened to the plush comfort we once knew?

In recent years, the hospitality industry has seen a significant shift towards firmer sleeping surfaces. While some argue that firm mattresses offer superior support and posture alignment, others, like myself, find them to be a source of discomfort and restless nights.

So, why are all the new hotels embracing this polarising

trend? One factor could be the misconception that firmer equates to better quality. With the rise of wellness-focused travel and an emphasis on health-conscious amenities, hoteliers may believe that offering firm mattresses aligns with guests' desires for optimal sleep quality.

While durability may play a role in this decision, I must protest. Firm mattresses are often perceived as more resilient and longer-lasting, potentially reducing the need for frequent replacements—a costsaving measure for hoteliers.

However, it's crucial to acknowledge that not all guests

PUBLISHER: Tania Walters

ADMINISTRATION MANAGER: Kieran Mitchell

MANAGING EDITOR: Caitlan Mitchell

HEAD OF CONTENT: Sarah Mitchell

CONTENT MANAGERS: Caroline Boe, Findlay Murray

EDITORIAL TEAM: Sam Francks, Jenelle Sequeira

SENIOR DESIGNER: Raymund Sarmiento

JUNIOR DESIGNER: Raymund Santos

share the same preferences when it comes to mattress firmness, and I would definitely not book another visit to a very firm bed. While some may appreciate the support of a rock-hard mattress, others long for the plush comfort of a softer surface to sink into after a day of travel or business meetings.

It's essential for hoteliers to consider the diverse needs and preferences of their guests. Perhaps a middle ground can be found—a selection of mattresses with varying firmness levels to accommodate different sleep preferences. Or be ready with toppers for the best of both worlds.

SO/ Wine Society Launch

SO/ Auckland has announced the creation of SO/ Wine Society: a collection of wine events, tastings, masterclasses and dinners to pique the curiosity of wine lovers—or those on their way to being there.

The SO/ Wine Society series starts later this May, beginning with a masterclass between FROMM Winery and SO/ Auckland. The FROMM Wine Tasting & Masterclass at SO/ Auckland will see four sessions hosted across two days: Friday, 24 May, at 5 pm and 6:30 pm and on Saturday, 25 May, at 4:30 pm and 6 pm.

Guests will taste nine of FROMM’s exquisite wines during this masterclass. It will take place at SO/ Auckland’s Harbour Society restaurant—a 15-storey high oasis with glittering views of the Waitemata Harbour.

More than a tasting, this event is a frontrow ticket to the world of winemaking. FROMM’s lively Stephan Walliser will join from Marlborough to personally lead the sessions. Guests will be provided with bespoke nibbles for the occasion, as well as their own notepad and pens to keep their impressions lingering.

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Urban Rest Strengthens Portfolio

Urban Rest has announced its acquisition of The Urban Butler, effective 1 May 2024. This strategic move not only solidifies its position as a key player in the alternative accommodations sector but also marks a significant step towards its continued global expansion.

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First Drifter Hotel in Christchurch

New Australian lifestyle accommodation venture, Leisure Accommodation Collective (LA Co), will launch the first Drifter hybrid hotel on 1 June with the opening of 95-room Drifter Christchurch.

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Bean Alliance Roastery: A Year of Expansion & Innovation in New Zealand

In early April 2023, a significant move within the coffee industry saw the Bean Alliance Roastery, a leading ethical coffee roaster, step in to acquire the assets of Coffex, securing the future of the iconic brand and blend, 'Superbar' and reassuring coffee enthusiasts that Coffex is here to stay.

Coffex Coffee, founded in 1959, has been a trailblazer in the Australian coffee industry for over six decades. Renowned for its timeless coffee blends with the likes of Superbar and Classico, is sourced from global coffee-growing regions and roasted to perfection in Melbourne. Furthermore, Coffex has offices in Auckland, solidifying its presence in the New Zealand market and allowing for continued expansion. It supplies its customers, which include cafes, restaurants and offices, with products and equipment, thus offering a full end-to-end service. Fast forward a year, and the acquisition has been a significant

evolution. Shamsi Power, New Zealand manager at Coffex Coffee says the acquisition not only ensured the continuation of Coffex's legacy but also highlighted the synergy between two industry leader's commitment to quality, sustainability and the artistry of coffee roasting. As the coffee beans make their way through the grinder and the aroma of freshly roasted ground coffee fills the air, it's evident that this acquisition has not only solidified Bean Alliance's presence, but it has also paved the way for a new era of extraordinary growth and innovation over the last 12 months - Enter Global Cafe Directgood coffee, straight up.

The newly redesigned Global Cafe

Shamsi Power, Image taken by Naomi Madeiros

Every aspect of the product reflects Bean Alliance Roastery's dedication to creating a more sustainable future for coffee lovers everywhere.

Direct not only boasts a stunning new look but also embodies the brand's core values of sustainability and quality, adorning the coffee hessian sack as the base of the pack design.

From ethically sourced Fairtrade & Organic certified beans to ecofriendly packaging, every aspect of the product reflects Bean Alliance Roastery's dedication to creating a more sustainable future for coffee lovers everywhere.

Shamsi says that Global Cafe Direct is an important part in the success of long-term Coffex customers such as Sudima Hotels, which was awarded at the Tourism Export Council NZ Awards receiving the 'TECNZ Allied Operator of the Year' Award. Coffex assists Sudima Hotels with coffee training, working alongside its inhouse trainers and management. It also offers technical support and supplies its coffee machines, in-room and restaurant.

"The long term successful Coffex relationship with Sudima Hotels has spanned decades, it is a wonderful company to work with having an incredibly supportive culture, and strong focus sustainability. We are extremely proud to support Sudima Hotels in their operation and of the positive impact of the Coffex brand on our partners," she says. l

Image taken by Naomi Madeiros

Modern Take on Luxury Accommodation

Located on Upper Queen Street and K' Road, Abstract Hotel is Auckland's latest hospitality and accommodation offering.

With a modern, chic, and vibrant design, Abstract Hotel is boutique in spirit and rich in amenities. The hotel has been heavily influenced by a fashionable New York-style focus and is located near a raft of transport and community hubs for guest convenience.

Templeton Group founder Nigel McKenna said this was the eighth hotel he had built in New Zealand and the second that he had operated. He said the property is in no way a beige hotel.

"The inspiration is local: K Rd is the coolest, hippest, most exciting precinct in Auckland, so I wanted to build something that reflected and added to it," said McKenna.

"Think of Brooklyn, with its spectacular views, art, music, food, green spaces, neighbourhood feel and a strong sense of community, and you'll understand what we wanted to achieve."

From the moment guests step into the lobby, its theatricality is immediately noticeable, from its filmset design, drapes and the interplay between furniture lighting and a vast collection of local art decorating the surrounding interior. McKenna said that a group of craftspeople, set designers, and local artists contributed to the outcome.

Ngāti Whātua Ōrakei blessed the hotel during what McKenna described as a significant moment. He said that if his purpose was to create a place

where people could enjoy themselves and feel good, then the blessing, which involved both the development team and many whenua, crystallised that moment of transition. He described it as a turning point when the project moved from being another construction to being an inviting environment. Ngāti Whātua Ōrakei had also blessed several of McKenna's previous developments.

The Private Studio is a meeting room or board room inside the complex that can also be configured as a private dining room. McKenna said it was like a Rhapsody in Blue, which has drawn inspiration from a palette of deep blues expressed in heavy drapes, flocked wallpaper, velvet chairs, and colours cunningly

reflected in the artwork.

The library lounge has offered an elegant retreat, which featured a series of underwater photographs and an eclectically curated collection of intriguing titles that have been personally chosen.

McKenna said that hotels change with each generation, and that Abstract had reflected that trend. Whilst he believed Abstract's concepts had appealed to all types of visitors, there was an influence on Gen Z.

"This generation values distinctive, authentic experiences, technology integration, seamless booking processes and social spaces that make it easy to connect with other guests with group gatherings or intimate conversations. To cater

for these preferences, we've invested in technology and created flexible spaces that foster social engagement."

Abstract has a quirky and strong personality and is not constrained by a global corporate design standard. While the beds, pillows, and linens are to a five-star standard, the hotel does not have a valet parking or concierge service. Instead, it has been created to provide a comfortable and friendly shared space where guests can work, relax, and connect.

Guest bedrooms are cosy in size but well-appointed. McKenna said the hotel's service is warm, inviting, and efficient, and its pricing is highly competitive.

"We're not trying to be a New

York hotel; we're a K Rd Hotel. We reference New York so people will understand that Abstract has a cosmopolitan feel, energy, and connection to the vibrancy all around. Hotels are about possibilities. You should feel excited when you check into one."

Abstract's dining selection has been specifically designed for Auckland visitors. The Wintergarden has created the perfect indoorto-outdoor balance, with a central fireplace designed for year-round comfort and elegance, making the adjoining restaurant a unique local hot spot.

The Terrace Bar, with its wooden panels, soft green leather, and mood lighting, has an 'old school' feel reminiscent of a mid-century gentlemen's club.

Abstract is close to motorway on and off ramps and is the closest hotel to the Karanga-a-Hape City Rail Link station currently under construction. It is also in close proximity to entertainment venues such as Aotea Centre, the Town Hall, and the Powerstation, as well as Auckland Hospital, Eden Park, and Auckland Domain.

The construction wasn't without its challenges, as rock, steel cranes, and confined spaces all put up a fight. McKenna said that hotel developments represent the triumph of imagination over apathy and inertia.

"It's about eliminating "can't" from your vocabulary and always finding a way. It's about getting things done in the face of geotechnical, climatic or regulatory adversity." l

Inner Auckland Oasis

Located in the desirable inner-Auckland suburb of Grey Lynn, 58 Dryden Street has the potential to become Auckland’s newest accommodation offering.

The boutique lodge is located approximately 10 minutes from Auckland’s CBD. Fully renovated throughout, the property represents a good investment to those looking for something other than a residential tenancy.

Comprising two fully contained dwellings totalling nine double bedrooms, seven bathrooms (six luxurious ensuites) and secure off-street parking for four cars,

the configuration is appealing to long-stay corporate clientele or as an Airbnb equivalent or free independent travellers (FIT).

Built to modern standards, the property is fully double-glazed, with central heating and modern kitchens and living on each level. Each floor has park-view verandahs and outdoor flow to separate northfacing entertaining areas.

The property is fully managed by an Auckland company that

Wayne Keene 021 666 991

wayne.keene@bayleys.co.nz

has capitalised on this unique offering to international and domestic corporate clientele. The option is still there for potential buyers to play in other areas of accommodation, including residential tenancies.

This investment offers various opportunities ranging from location to flexibility in revenue and management considerations that are not seen in normal commercial investments. l

Bayleys Real Estate Ltd, Auckland Central Licensed Under the REA Act 2008

Lorraine Young 021 764 032

lorraine.young@bayleys.co.nz

Bayleys Real Estate Ltd, Remuera Licensed Under the REA Act 2008

Waitakere Resort & Spa

Auckland’s Waitakere Resort & Spa has a long and established history in the Auckland hospitality and residential markets.

The property is located in one of the world’s most impressive eco-forests and one of the only native rainforests that exists outside of the tropical latitudes; the beautiful Waitakere Ranges.

A mere 35 to 40-minute drive from Auckland CBD, the Waitakere Resort & Spa’s surroundings are perfect for various purposes, from corporate retreats to exclusive getaways throughout the year.

The hotel offers 14 wellappointed guest rooms within the main building, which have been impeccably refurbished to reflect the building’s traditional features without compromising modern luxuries.

Each hotel room has panoramic views of the surrounding rainforest, Auckland cityscape, and Rangitoto

Island visible from private, ornate balconies. Bi-fold windows from the ensuite bathrooms also open to take advantage of the breathtaking views. Other in-room amenities include super-king-sized beds, wireless internet access and telephone, flat-screen televisions, underfloor heating in bathrooms, DVD and CD players and radios, and refrigerators, among many others.

The property also contains two garden apartments. Each apartment offers the privacy of self-contained living with the convenience of hotel facilities. The suites feature similar amenities to the hotel guest rooms, including additional bedding, a fully equipped kitchen with a stove, cutlery, and glassware, linen, towels, and a dedicated carparking area.

Overall, the hotel complex contains

28 rooms: 12 deluxe rooms, two loft rooms, two two-bedroom apartments, two garden spa apartments, and eight premier rooms. After undergoing refurbishment in late 2022, the estate’s fine dining restaurant is open seven days a week, serving breakfast, lunch and dinner to in-house guests and external patrons. With the ability to seat up to 70 guests, the restaurant is orientated for magnificent viewing of the Waitakere Ranges and the Auckland City skyline, as well as a fireplace to enhance its ambience. An elevated deck shared with the adjoining conference room can provide al fresco dining, with seating for an additional 12 patrons.

The Kauri Lounge and Bar has provided a relaxed environment for pre and post-dinner drinks, or light refreshments throughout the day. During the cooler months, the Kauri Lounge and Bar creates a warm and inviting atmosphere for guests, including a large log fire, and an

adjoining spiral staircase that leads to the Estate’s well-stocked library on a mezzanine floor above the lounge.

The Waitakere Resort & Spa boasts three separate conference and meeting areas located throughout the property. The main hotel building offers two flexible rooms that feature an abundance of natural light and awe-inspiring forest and city-scape views, as well as a range of audio-visual equipment. The Tui room is fully air-conditioned and heated, and its capacity to hold up to 60 patrons has made it the larger of the two rooms. The adjacent Conference Room is suitable for smaller meetings and functions, with seating for up to 20 delegates.

The estate’s extensive landholdings and established business are suited to several expansion options. Resource consent is still in place to construct an additional 12 suites.

The current guest mix of the

hotel consists predominantly of the higher-yielding domestic leisure sector which accounts for approximately 60 percent of room nights. Domestic conferences contribute 20 percent to 25 percent of room nights, with international leisure contributing five to ten percent of room nights.

Waitakere Resort & Spa is being offered for sale by way of private negotiation. l

Wayne Keene

021 666 991

wayne.keene@bayleys.co.nz

Bayleys Real Estate Ltd, Auckland Central Licensed Under the REA Act 2008

Wilderness Lodge Arthur's Pass

Wilderness Lodge Arthur's Pass is a stylish accommodation offering located in the heart of the Southern Alps, midway between Christchurch and the South Island’s West Coast.

The site, initially built in 1996, with the Alpine Lodge was added in the early 2000s, has 24 guest rooms. Further expansions were undertaken in 2019 when an addition to the restaurant area was made.

The lodge provides a good standard of accommodation with extensive lounge and communal amenities, as well as full backof-house capability and staff accommodation. It has encapsulated

architectural flair and a sense of spaciousness, with high ceilings and large picture windows permitting expansive views across the Waimakariri Basin.

Combining traditional materials with absolute comfort and style, the lodge provides a range of guest room options, including four Alpine View rooms with spacious luxurious bathrooms and private gas fireplaces, situated with panoramic views of the surrounding mountains and forest.

The lodge also has 20 mountain view rooms, located within the main lodge and with generous space and comfort with stunning views of the Southern Alps. Each room has a private bathroom, tea and coffee amenities, fresh fruit and flowers.

The lodge is home to the Mount Rolleston Restaurant and Lodge Dining, boasting one of New Zealand’s finest restaurant outlooks. The nearby snowcapped mountains provide a magnificent backdrop to

The lodge is home to the Mount Rolleston Restaurant and Lodge Dining, boasting one of New Zealand's finest restaurant outlooks.

superb food, wine and service.

The main lounge is well lit and enjoys a dramatic alpine aspect. Log fires provide warmth in cooler months, and higher ceilings provide an airy internal ambience. A function room is located on a raised first floor above the reception area, with a capacity for 40 to 50 people. A guest laundy and drying room are located on the ground floor of the rooms wing of the main lodge buildings.

The lodge’s entrance opens via a feature-sheltered entry hall into a reception area with a shop, guest bathrooms to one side, and reception and office space to the other. The entrance opens directly into the lounge, benefitting from natural lighting and a mountain aspect.

The lodge also uses the shearer’s quarters on the adjacent farm property. Given the remote location, housing staff is required, and this is an integral part of the lodge. There are two senior staff houses onsite, including a two-bedroom unit with a bathroom, open-plan kitchen, and lounge, and an adjacent property with four bedrooms, two bathrooms, and a kitchen. l

Wayne Keene 021 666 991

wayne.keene@bayleys.co.nz Bayleys Real Estate Ltd, Auckland Central Licensed Under the REA Act 2008

The New Pullman Princeton

The Tasmanian urban regeneration specialist Red Panda Property has announced that Accor will manage its first hotel project.

Under the agreement, Accor will manage the five-star Pullman Hotel in the heart of Launceston.

Designed by the esteemed DKO, the $45 million Pullman Launceston is not just a hotel but a testament to its commitment to urban regeneration.

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Deluxe Whale Swim Experience

Sal Salis has announced a free deluxe whale swim experience in Ningaloo Reef, just off the coast of Western Australia.

Located in the sand dunes of Cape Range National Park, Sal Salis is an exclusive beach safari camp that operates seasonally, providing a place for customers to experiment with the beautiful and untouched natural environment.

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Henley at Crown Melbourne Officially Announced

Crown Resorts has has unveiled the first new venue as part of the initial stage of its redevelopment with ‘The Henley at Crown Melbourne’, a new world-class bar set to open in late 2024.

Designed by leading Melbourne Interior Architecture and Design studio, Mitchell & Eades, The Henley at Crown Melbourne is inspired by the origins of the Henley-onYarra Regattas, where people gathered in masses along the riverbank, and represents a new social hub for Melbourne.

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Programme to Boost NSW Tourism

Funded by the Albanese Government and delivered by Destination NSW, the NSW Choose Tourism Programme will address industry workforce shortages by encouraging Australians to pursue a career in the visitor economy while helping operators to attract, retain and upskill staff.

Expanding on the success of the 2022–23 pilot programme tailored for the NSW South Coast, the new roll-out will include five diverse initiatives to help bolster the tourism sector workforce in regional areas across the state.

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Australian Airports Finally Recover

Australian Airports are on the way to recovery after returning to profit for the first post-pandemic financial year.

The aeronautical operations of Brisbane, Melbourne, Perth and Sydney have made significant strides in recovering from the impact of COVID-19 travel restrictions.

The Australian Competition and Consumer Commission monitored all four airports and reported losses in aeronautical operations in 2021-22.

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Australian Hotel Rebrands

Australia | One of the most prominent names in lifestyle and design has announced a new company name and an even sharper focus on developing lifestyle hotels that redefine Australia's hospitality landscape.

Cre8tive Property has rebranded into Cre8tive Hotels & Lifestyle, set to move headfirst into a renewed dedication to helping owners and developers navigate the nuances required to make a lifestyle hotel that can compete on a world stage.

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Crown Sydney Awarded Top Honour

Crown Sydney has become the first Australian hotel in operation to be awarded a Six Star Green Star Design & As Built certified rating from the Green Building Council of Australia, in further recognition of its iconic building at Barangaroo.

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Sunshine Coast Development

Kimpton to Open in Brisbane

IHG Hotels & Resorts (IHG) will open its first-ever managed luxury hotel in Brisbane following the signing of an agreement with Kokoda Property to bring the Kimpton Hotels & Restaurants brand to the trendy suburb of Teneriffe in 2028.

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IHG Hotels & Resorts (IHG) has announced the signing of the second Holiday Inn & Suites in Australasia, partnering for the first time with Felix Capital to open Holiday Inn & Suites Caloundra Sunshine Coast in early 2028.

Overlooking the pristine beaches and picturesque coastal town of Caloundra, this new hotel will form part of a mixed-use development in the heart of the Sunshine Coast.

The striking 160-room hotel will include 33 suites and feature all the Holiday Inn brand hallmarks, including an open lobby, all-day dining restaurant and lobby cafe, meeting spaces, a well-equipped fitness centre, outdoor pool and Kids Club. In addition, guests will enjoy magnificent views of Caloundra while enjoying lunch, dinner and drinks at the hotel’s signature rooftop restaurant and sky bar.

With over 70 years of history, Holiday Inn is one of the most loved and recognised hotel brands in the world and has deep roots in family and business travel, stemming from the vision of its founder, Kemmons Wilson, to provide a quality, consistent and authentic travel experience for all.

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land DOWN UNDER

Australia, a global tourist hub, is a treasure trove of diverse landscapes, from the awe-inspiring wildlife, culture and hospitality. Its unique blend of natural wonders, vibrant urban communities and world-class cities make it a must-visit destination for every type of traveller.

The international fascination with Australia, its people and its landscape, has become synonymous with its tourism industry. Widely acknowledged as one of the best in the world, Tourism Australia has marketed the country's variety of city and natural attractions to promote the entire market.

From the spiritual landmark of Uluru to the sparkling sails of Sydney Harbour, Australia’s landscape features something for every tourist, from ocean adventures and days on the beach to rich subtropical rainforests and the thrills and adrenaline of family fun.

The Australian hotel market is at the forefront of international trends, be it the latest technologies, impressive architecture, or current interior designs. The innovative trends seen in the Australian market have provided a valuable insight into the international market, and have often been ahead of the curve.

For international hotel chains, Australia is the perfect destination for a modern environment and an outpouring of tourists. In 2024, the Australian market experienced robust activity, following a turbulent period during the Covid-19 pandemic. Hotel rooms booked by international tourists doubled from 2022 to 2023, offering a much needed hike in visitors, as well as domestic travellers.

In the state of Victoria, it was estimated that hotel operators lost AUD 1.44 billion in revenue in the year to February 2021, a 62 percent fall from the previous year. In a turn of events, Melbourne became the most visited tourist destination in the country in 2023.

A driving factor behind the rejuvenation of the Australian hotel market has been its competitive hotel rates, which sits slightly above the international average at AUD 300 per room. This is evident of the four percent increase in hotel booking costs in 2023 from the year prior, and is low compared to the international

jump of 11 percent globally.

Domestic Australian travellers are still the largest hotel guest demographic on the market, accounting for almost 84 percent of all Australian check-ins in 2023. This statistic was 19 percent more than the United States, which has the second-highest rate of domestic travellers.

Hotel revenue is forecast to have an annual CAGR of 1.85 percent between now and 2027. Its hotel landscape has appealed to all types of travellers, from low-income to high-income, and by 2027, 91 percent of total revenue will be generated through online sales.

Online ordering has become one of the highest attributes to the Australian hotel market, as 78 percent of all hotel bookings are made via an online platform. Booking.com was the most popular

with 35 percent of bookings, followed by Expedia (15 percent), Trivago (15 percent) and Agoda (10 percent).

The international fascination with Australia, its people and its landscape, has become synonymous with its tourism industry. Widely acknowledged as one of the best in the world, Tourism Australia has marketed the country’s variety of city and natural attractions to promote the entire market. Its culinary landscape has been shaped by some of the world’s finest wines, fresh seafood and bold flavours, whilst a national love of live sport, music, and film and theatre has cemented its entertainment offerings.

Australia has become both the perfect destination for tourists, and the ideal location for hotel expansion. l

South East Wonderland

Many of Australia’s most visited locations are along its southeastern coast. Tourists flock to Sydney and Melbourne, Australia’s two largest cities, from here.

In 2023, more than three million international visitors landed in New South Wales, and approximately 1.65 million international visitors explored the sights and sounds of Victoria.

New South Wales and Victoria are widely known for their natural beauty, historical landmarks, and modern cities. With endless beaches and bushland, New South Wales has maintained modern trends and culture, whilst retaining its farming and frontier past.

A surge of hotel rooms following the Covid-19 pandemic have been largely located in Syndey and Melbourne.

Since 2020, more than 20,000 hotel rooms have been built across Australia, indicating that the market is well and truly back into swing.

Notable new openings include the W Sydney, a new 588-room hotel complex built along the shores of Darling Harbour, and the Ritz Carlton Melbourne, with 257 guest rooms towering over the iconic city skyline.

Melbourne has attracted tourists for its arts and culture scene, which is widely regarded as world-class.

As a cosmopolitan city, Melbourne is filled with shops, bars and cafes, with a particular emphasis on its local appreciation for coffee.

Sydney is not only popular with tourists, but as a business capital of Australia as well, It’s international reputation has often influenced its standings among world city rankings, as well as its sprawling population of over five million.

Encompassed by New South Wales, Canberra has become a major tourist destination in its own right. Canberra, the nation's capital, is the centre of all national political issues, and home to an abundance of national museums and galleries. Canberra has more than 7,500 hotel rooms, many of which are only a short distance to the National Convention Centre. l

Shaarn Letele

Sydney Darling Harbour

General managers wear different hats depending on what the day calls for. No day is like another, but guests remain at the forefront of everything.

Having been in the hospitality industry for nearly three decades, Shaarn Letele began his career as a room attendant here in Auckland. After relocating to Sydney, Letele joined the Accor Group and later TFE Hotels, where he has been hotel general manager for fifteen years.

Presently at the Adina Apartment Hotel at Sydney’s Darling Harbour, Letele is looking forward to the hotel's exciting new plans.

Located in the heart of Sydney’s CBD, at King Street Wharf, the area is known for its attractions, such as the extensive number of bars and

eateries, Madame Tussauds, Wild Life Sydney Zoo, aquarium, harbour cruises, cinemas, and the ICC. Guests are truly spoilt for choice when they stay at Adina.

“The apartment-style hotel is right on Darling Harbour, so it’s perfectly situated for leisure guests, families (with interconnecting rooms) and business travellers,” said Letele.

“The CBD and the exciting new lifestyle precinct of Barangaroo are also within easy walking distance, ensuring you never have to walk far to be in the thick of the action.”

Over the next few months, the primary focus will be guest rooms

Adina Apartment Hotel, Sydney Darling Harbour Exterior. Courtesy of TFE Hotels.

and elevating service through the housekeeping and maintenance teams.

TFE Hotels strongly emphasises digital technology and enhancements to the guest experience across its portfolio, and some fantastic products and changes will be announced soon. However, maintaining demand

despite inflation and high energy costs is a challenge the hotel aims to face by developing strategies to deliver the best possible value.

“Making a positive first impression is key, and we’ll work hard to ensure we deliver the first-class service our guests expect.”

At the same time, visitor arrivals

continue to improve, driving hotel trading and showcasing a steady rebound in corporate business.

Darling Harbour is a top attraction in the CBD area of Sydney. Barangaroo is transforming with an influx of corporates, locals, and leisure businesses, making it an exciting time for Letele to work at the hotel. l

Top: Adina Apartment Hotel, Sydney Darling Harbour Lobby. Courtesy of TFE Hotels.

Bottom: Adina Apartment Hotel, Sydney Darling Harbour Pool. Courtesy of TFE Hotels.

With over 130 beautifully designed suites and apartments, Ben Saxton never finds a dull moment as the general manager of A by Adina Canberra. Saxton excels in the dynamic and diverse hotel industry that changes day to day and hour to hour.

“Ihave a very clear goal. To become number one on Trip Advisor here in Canberra," explained Saxton.

After working with TFE hotels for over 12 years, Saxton followed the company on its new business venture: A by Adina Canberra. Situated in the nation's capital, A by Adina strives to offer guests a contemporary Australian experience. Located a stone's throw from the convention centre, A by Adina is ideal for corporate, leisure, and conventional business.

Saxton prides himself on balancing many responsibilities while providing a fantastic guest experience. His

A by Adina Canberra

Ben Saxton

focus on KPIs and deliverables to owners keeps things running professionally.

Saxton has a clear vision for the future of A by Adina Canberra. His plan is to focus on delivering a budget to the owners and strategically working with key stakeholders to not just achieve, but exceed, their targets. This strategic approach ensures the hotel's continued success and growth.

"I want to develop our team, upskill them, and assist them in achieving their career goals and potential," said Saxton.

Winter plays a crucial role in A by Adina's company, with the yearly

snowfall attracting tourists from all over the globe. The fluctuation of snowfall from season to season can pose a significant challenge for the hotel, pushing them to put target focuses in place to yield the best possible result for the business.

In the near future, Saxton expressed excitement over upcoming events such as parliament sittings and entertainment groups that would keep the staff busy.

When asked how to ensure guests were left satisfied, Saxton said guest feedback was vital. With it, they can focus on discrepancies and maintain A by Adina Canberra's high standards. l

Left: A by Adina Canberra Lobby. Courtesy of TFE Hotels.

Right: A by Adina Canberra One Bedroom Bathroom. Courtesy of TFE Hotels.

As the general manager of the Vibe Hotel at Sydney’s Darling Harbour, Emma Sutherland has led and inspired a team to provide exceptional guest experiences and meet commercial targets.

Her day-to-day

responsibilities range from being on the front line with her team, interacting and engaging with guests, to working closely with key stakeholders and business partners on driving revenue and financial targets.

“Daily, we work together to drive hotel performance in sales, revenue, finance, guest service, team performance, asset management, and overall quality across all business departments,” said Sutherland.

Travelodge, and Adina and most recently at A by Adina Sydney.

In addition to her operational solid focus, Sutherland has also participated in the rollout of company-wide projects, such as implementing Office 365 across Australia/New Zealand and contributing to TFE Hotels’ Guest Experience Project, which will be adopted globally in the coming years.

Emma Sutherland

Vibe Hotel

Sydney Darling Harbour

“My top priority in the next few months is to continue building and growing a highly engaged and motivated team. I will also continue to look for ways to innovate and improve the business by leveraging new technology, ideas, and industry trends to enhance the guest and team experience.”

Working with TFE Hotels for the past six years, Sutherland has had the opportunity to work across multiple brands, including Vibe,

“I am well versed in the brands and offerings TFE Hotels has across its portfolio. With its thoughtful room design and fun F&B spaces, the design-led Vibe Hotel Darling Harbour had a great vibe and was a great next step for me in my career.”

Sutherland has showcased her leadership and commercial capabilities to drive success within the hotel and food and beverage teams. She has always been looking for new ways to do things, whether through process or technology change, and believes in constantly

Vibe Hotel Darling Harbour Lobby. Courtesy of TFE Hotels.

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Middle: Vibe

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adapting, growing, and improving the guest experience.

With this mindset and the fabulous team, Vibe Hotel Daring Harbour will continue to improve in the coming months.

When discussing the Vibe Hotel Daring Harbour, Sutherland described it as an oasis in the city's heart.

“It's more than just a hotel; it's a vibrant hub that suits all travellers.”

The hotel includes 145 guest rooms and the Above 319, a rooftop bar on level 14. Its open-air terrace, lush floral walls and vibrant neon lights make it the perfect spot to hide away from the busy hustle and bustle from below.

The Sussex Store is another casual dining space on the ground level that segues from lively business lunches to a casual dinner and drinks venue.

It is currently running a Bottomless Aperol Spritz Brunch at Above 319 every Saturday and Sunday. It has different activations, such as Pizza O’clock and Happy Hour, which run every night of the week.

There are plans to run some events and activations across Vivid Sydney and Winter in the coming months.

The Sydney market has seen significant demand in the past 12 months, and as winter sets in and the cost of living continues to spike, the biggest challenge will be to grow in an unconstrained market.

“The two trends I see as a major focus that should be at the forefront of everyone’s minds are technology and sustainability. Our guests continue to look for ease of access, streamlined processes, in-room automation and personalised service through our technology.”

She emphasised that guests have become increasingly conscious of their environmental footprint, and hotels must respond by implementing green initiatives through sustainable and eco-friendly practices in line with CSR to continue to evolve in the industry. l

Vibe Hotel Darling Harbour Pool. Courtesy of TFE Hotels.

Hotel Sydney Darling Harbour. Courtesy of TFE Hotels.

Vibe Hotel Sydney Darling Harbour Above. Courtesy of TFE Hotels.

Andrew Edwards

Quincy Melbourne

As the hotel general manager at Quincy Melbourne, Andrew Edwards covers all the bases.

From presenting financial results to international owners to helping hotel guests find the best local bar, Edwards is a star addition to the team.

With no two days the same and no stone left unturned, Edwards has involved himself in every aspect of the hotel.

Edwards has a background in promotional marketing and sales, where he developed a passion for connecting with people and achieving the best possible results. He carried this mindset with him into the service industry, where he interacted with customers and gained insight into their needs.

"Consistency is key when it comes to guest service," said Edwards.

"With many guests visiting daily, delivering exceptional guest service to each and every one of them can be challenging. Ongoing and daily training and discussions with the team maintain our culture of exceptional service. We must focus on the many, ensuring all feel an amazing level of service."

Whether he is ensuring a smooth check-in process or resolving issues that might arise during a guest's stay, Edwards is equipped to deliver exceptional service.

Quincy Melbourne's vibrant and engaging atmosphere drew Edwards in, allowing him to inject energy and fun into every guest interaction. He quickly flourished, seeing his role as a place to push the traditional boundaries of hospitality and embrace a more unconventional approach.

"As someone who thrives on creativity and innovation, Quincy provided me with the freedom to break away from 'classic hotel norms' and explore new avenues for enhancing the guest experience," said Edwards.

"Its dynamic and energetic

atmosphere mirrored my own approach to hospitality, and I felt inspired to unleash my creativity and drive positive change for both guests and team members alike."

Following the end of Melbournes' peak hotel season, Edwards' top priority has been to help Quincy build on its reputation of excellent guest service while developing new strategies to keep its products topof-the-line.

Despite the lull caused by the COVID-19 pandemic, Quincy Melbourne has kept a loyal customer base while attracting a new demographic of travellers.

The hotel landscape in Melbourne might be changing, but Edwards is determined to help Quincy stick around. l

Top: The Q Bar Interior. Courtesy of TFE Hotels.

Bottom: Quincy Hotel Melbourne Lobby. Courtesy of TFE Hotels.

(Right pg 23.) Quincy Hotel Melbourne Exterior. Courtesy of TFE Hotels.

Lucy Ockleston

Cluster General Manager TFE Hotels Northern Territories

Lucy Ockleston, cluster general manager for the TFE Hotels Northern Territories, never fails to brace the day head-on. From switching from high-level tasks like forecasting to tidying up the lobby, Ockleston always finds her hands full.

When the cluster general manager position became available, Ockleston felt it was a natural progression after spending 12 years within TFE Hotels.

She currently manages three brands under TFE Hotels in Darwin: Travelodge Hotels, Adina Hotels and Vibe Hotels. Through these positions, she has been offered variety while remaining challenged.

With the Northern Territories heading into peak season, Ockleston has worked tirelessly to prepare, strategically recruiting the right talent to take the hotels to the next level.

“The market can be challenging in Darwin not only for the seasonality but because of our location in the north of the country,” explained Ockleston.

“Encouragingly, our local tourism industry engages with airlines and airports to increase the frequency of flights to the region and the whole region is supportive of initiatives to drive tourism.”

All three hotels vary in aesthetics, with the Vibe offering traditional hotel rooms and the Adina supplying more spacious alternatives. The recently refurbished Travelodge Resort is best for vacations, surrounded by palm trees and a deep blue pool.

Although she raised concerns about the industry's future, Ockleston faces the problem headon by continuously attracting and retaining new employees who provide great service.

TFE Hotels strives to make strategic partnerships that push the tourism industry forward.

“Encouragingly, our local tourism industry engages with airlines and airports to increase the frequency of flights to the region,” said Ockleston.

“The whole region is supportive of initiatives to drive tourism.”

In the upcoming months, Ockleston looks forward to managing these properties and engaging with the teams that work in Australia’s tropical north. l

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Top: Adina Apartment Hotel, Vibe Hotel Darwin, Waterfront Reception. Courtesy of TFE Hotels.

Left: Vibe Hotel Darwin Food. Courtesy of TFE Hotels.

Right: Adina Apartment Hotel, Vibe Hotel Darwin Waterfront Curve Restaurant. Courtesy of TFE Hotels.

Diana Quinones-Silva, general manager at Hotel Kurrajong Canberra, has worked hard to create an amazing customer experience for visitors, no matter the occasion. Through upholding operational efficiency, she has continued to ensure that guests have a comfortable stay from beginning to end.

“Isee myself as the ‘guiding influence’ in maintaining our hotel's standards of excellence. Whether through the implementation of strategic initiatives or the cultivation of a positive work culture, I aim to establish an environment where both guests and team members feel valued and fulfilled.”

Over the last 15 years, QuinonesSilva has worked alongside TFE Hotels, exploring a diverse range of brands and roles.

Before her current role, she was attracted to Hotel Kurrajong’s comprehensive service offerings and the significance of the building. Established in 1926, it is a historic landmark and a significant player in

the Canberra market.

“The hotel's captivating history and remarkable Art Deco architecture presented an exciting opportunity,” said Quinones-Silva.

“Additionally, being situated in the Nation’s Capital added to its appeal, providing me the chance to explore a new and exciting market.”

Working as the right-hand woman for Hotel Kurrajong, QuinonesSilva has aimed to elevate guest experience through aesthetics and ambience throughout her career.

As the top wedding venue in Canberra, Hotel Kurrajong is committed to accommodating the news of clients while tying in the property’s rich heritage. They have recently hired a new events manager

in hopes of adapting to the everchanging market.

Quinones-Silva is committed to exploring innovative strategies to enhance morale and capitalise on the benefits and growth opportunities offered within TFE Hotels.

“My aim is to not only attract top talent but also cultivate an environment that fosters their longterm retention and professional development,” said Quinones-Silva.

Diana Quinones-Silva

Hotel Kurrajong Canberra

Hotel Kurrajong has run several strategic partnerships with the Museum of Australian Democracy as well as events such as the Great Gatsby Gala.

With technology drastically changing the hotel industry, Quinones-Silva discussed how

Bottom Right: Hotel Kurrajong Front Entrance. Courtesy of TFE Hotels.

although it's crucial to stay current, Hotel Kurrajong’s focus remains on the conference and events department.

Given the industry's volatility, Hotel Kurrajong is working towards creating stability to ensure a solid foundation for future generations. l

Left: Hotel Kurrajong Garden. Courtesy of TFE Hotels.

Top Right: Hotel Kurrajong Lobby. Courtesy of TFE Hotels.

Meet the Chef David Li, Chef David Melbourne

Famously known as the hometown of the panda, Sichuan is also revered as the Chinese culinary capital. Melbourne-based Chef David’s executive chef, David Li, comes from this iconic region.

With 14 years of experience in the hospitality industry, Li has honed his skills in Sichuan-style cuisine and proudly serves at his eponymous restaurant.

Being a native Sichuanese, Li has possessed an intimate understanding of the intricate ingredients that define the bold and distinctive flavours of Sichuan cuisine, renowned for its spicy and numbing sensations.

“At Chef David's, we pride

ourselves on being a fusion restaurant, seamlessly blending authentic Sichuan flavours with the freshest local Australian ingredients,” said Li, whose culinary journey was also enriched during his travels to neighbouring regions like Tibet, Guizhou, and Yunnan.

He discovered a treasure trove of ingredients with unique tastes and textures, which inspired him to create a dining experience that harmoniously combined these regions' essence with Australia's

He discovered a treasure trove of ingredients with unique tastes and textures, which inspired him to create a dining experience that harmoniously combined these regions' essence with Australia's premium natural bounty.

premium natural bounty.

“I'm excited to witness the culinary fireworks that result from this collision of flavours.”

Recently, Chef David's participated in the prestigious Melbourne Food & Wine Festival and delighted guests with an exquisite eight-course feast featuring only authentic Sichuan ingredients, complemented by the finest Sichuan teas and liquor.

The restaurant also had the privilege of collaborating with the successor of the legendary "Mapo Tofu," an iconic Sichuan dish dating back to the Qing Dynasty, to craft

new and authentic additions to its menu during the festival.

Despite its successes, Chef David has been facing the pressing challenge of the scarcity of successors in the Sichuan culinary tradition. While the art of Sichuan cuisine may appear simple, its mastery requires intricate techniques and unwavering dedication.

“As an elder in the industry, I urge the younger generation to embrace our culinary heritage, ensuring that our traditions endure for generations.”

For Li, the ultimate reward as a

chef is the satisfaction of patrons. He said that their praise is more meaningful than any accolade.

“Although we're grateful for the recognition bestowed upon us by the Sichuan Cuisine Association, affirming the authenticity of our cuisine, our journey is far from over.”

Chef David’s vision is to extend beyond Melbourne, establish more franchises, cultivate budding culinary talents, and spread the flavours of Sichuan far and wide. Li has invited everyone to join him as he embarks on a flavorful adventure to celebrate the rich tapestry of Sichuan cuisine. l

Nigel Maxey

Vibe

Hotel Melbourne Docklands

"Service comes down to people, leadership, a can-do approach, being proactive about negative feedback, always delivering quality, and the desire to be high performers."

Nigel Maxey, the adaptable general manager at Vibe Hotel Melbourne Docklands, is a beacon of reassurance in the face of any challenge.

From leading the team to dealing with clients and financials, Maxey's ability to effortlessly navigate any task instills a sense of confidence in his leadership.

He entered his current position after gaining experience across several TFE Hotels, most notably Adina Southbank.

Vibe Hotel is a newly acquired TFE hotel, and Maxey saw the opportunity to take on the role and help build a strong team.

The hotel built 273 carefully designed hotel rooms just over seven years ago. It features seven conference rooms, the Storehouse Restaurant and Bar, an outdoor pool, a spa, a gym and a steam room.

When asked how to overcome challenges within the hotel industry, Maxey underscored the importance of a flexible and well-trained

workforce. He highlighted the worth and significance of each individual in the industry, making it evident that his colleagues have been integral to his success.

"In the current climate, the focus is on value and quality, so guests feel like their money is well spent," said Maxey.

"You need to be connected to clients to give them great outcomes."

The hotel industry has faced significant changes over the last five years due to the COVID-19 pandemic. Moving forward, Maxey identified convenience as the most significant trend to emerge. Consumers seek hassle-free accommodation that provides a straightforward experience from beginning to end.

This has driven Vibe Hotel to recruit a talented workforce equipped with the skills, passion and dedication to overcome any barrier between the guest and a positive experience. The emphasis on the hotel's role in shaping guest experiences inspires and motivates Maxey in his career. l

Vibe Hotel Melbourne Exterior. Courtesy of TFE Hotels.

Christian Price

For Christian Price, general manager at Destination Pentridge, the best part of his day is checking guests in and out.

Hearing about their experience within the hotel and their reasons for travel has reminded him that he entered the hotel industry to make a positive change.

Destination Pentridge is comprised of two side-by-side hotels, Adina Apartment Hotel Pentridge and The Interlude. Both are located in Melbourne and were named Hotel of the Year at the 2024 AustralasiaPacific Hotel Design Awards.

He was drawn into his position after witnessing the redevelopment of the 170-year-old former Pentridge prison site into the Adina Hotel. This was one of the most significant bluestone restoration projects ever undertaken in Australia and one of 44 prison hotel conversions worldwide.

"Without their substantial investments, these beautiful walls and buildings could've been

demolished or be acquired privately and lost to the public," said Price.

"Instead, they now have a new lease of life for the next generation."

During this process, the rooms were converted from former prison cells and reclaimed and reused as hotel suites.

Due to the existing infrastructure, the conversion posed new challenges, one of which was air conditioning. Regular air conditioning services usually sit in the roof cavity, but due to the preexisting rubble that would stop prisoners from escaping, the air conditioning sits under the floor.

When asked about Price's top priorities for maintaining the hotel's high standards, he expressed interest in expanding its connection with the local community.

"The community is one of my passions," said Price.

"After living in Melbourne for 15

Adina Apartment Hotel Pentridge Melbourne. Courtesy of TFE Hotels.

years, it is a big part of who I am."

Destination Pentridge's history and location have provided customers with a high-end, luxurious location with a unique edge over competitors. Inside the converted prison walls are the Olive Wine Bar, a 15-metre subterranean pool, and North & Common, a leading hatter restaurant.

Price has witnessed several rising trends within the hotel industry, including solo travellers, brand authenticity, and the value of experience.

In the future, he hopes to continue connecting with guests and overcoming obstacles the hotel industry might face. His passion for the Destination Partridge's unique background and core values has continued to motivate him throughout his career. l

Top: Adina Apartment Hotel Pentridge Two Bedroom. Courtesy of TFE Hotels.

Bottom: Adina Apartment Hotel Pentridge Foyer. Courtesy of TFE Hotels.

With no two days the same, Jolanta Prusek, general manager at Adina Surrey Hills, thrives in the hustle and bustle of the hotel industry.

From coaching the team to talking to guests in the elevator, Prusek never ceases to find excitement.

Her position as general manager marks her seventh position within the TFE Hotel portfolio. Her longtime affiliation is attributed to the hotel chain's positive work environment.

Located in the heart of Sydney, Adina Surrey Hills is a popular hotel with an outstanding conference room. Emphasising effective team management, the hotel instils clear

guidelines and responsibilities for its staff while infusing a sense of enjoyment into the workplace environment.

When asked why Adina Surrey Hills has such a strong guest experience, Prusek attributed it to technology and innovation.

"TFE Hotels is digitally focused and implementing systems which will increase our efficiencies and decrease errors, particularly during the reservation process," said Prusek.

"Caring for the environment,

Surry Hills

Jolanta Prusek

recycling, and using eco-friendly products are priorities. Bringing the experience factor is important, emphasising the uniqueness of each area the hotel is located in."

Balancing new projects while remaining comfortable and reliable for customers is virtual, and Prutek is well-versed in upholding these standards.

Over the next few months, Adina Surrey Hills will receive a lift and facade upgrade, with several maintenance projects planned. Prusek has played a vital role in preparing the staff and hotel, ensuring customers feel free of the impact of these ongoing renovations.

When asked what sets the hotel

apart from competitors, Prusek attributed it to how they have perfected the basics.

"Our spacious rooms in a fantastic location, coupled with the freedom of stay we offer," said Prusek.

"Guests can enjoy downtime at the pool, indulge in creamy scrambled eggs at Bill's restaurant for breakfast or unwind on the balcony overlooking the city."

The rise in tourism has brought new energy to Sydney, with Adina Surrey Hills seeing less of the status quo and more customers looking for a unique experience.

Adina Surrey Hills has navigated the changing hotel landscape by adapting its business while staying true to its purpose. l

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Left Page: Adina Apartment Hotel Crown Street Exterior Front. Courtesy of TFE Hotels.

Right: Adina Apartment Hotel Crown Street Pool. Courtesy of TFE Hotels.

Right: Adina Apartment Hotel

Hills One Bedroom Apartment Lounge Room. Courtesy of TFE Hotels.

Queensland's Resurgence

The Sunshine State is one of Australia’s finest, combining the perfect blend of city life, country escapes, sand, surf, nature, and quality family entertainment.

From the laid-back ambience of the Gold Coast, to the rural wonders of the outback, Queensland is known for its subtropical climate, wildlife, and bustling tourism industry.

The capital of Queensland is Brisbane, a diverse and third-largest city in Australia with over 36 percent

of its metropolitan population being foreign-born. Brisbane is often listed as one of the most livable cities in the world, and boasts a rich cultural heritage.

In 2023, the Brisbane hotel market saw a 49 percent growth in RevPAR from the 2019 calendar year, followed by the Gold Coast at 41 percent.

Both markets saw a continuation of occupancy recovery expected to further grow RevPAR levels.

With a thriving tourism industry, Brisbane is a city on the rise. It’s not just about leisure, but also business tourism, with a proven track record of hosting successful events and conferences. By 2031, the city is projected to generate an additional AUD 6.5 billion per annum in visitor expenditure, a testament to its global reputation for excellence.

Queensland is blessed with an array of spectacular wildlife and marine life. It is also the most prominent location to witness such mammals as whales and dolphins, and it is home to the Great Barrier Reef, one of the seven wonders of the world.

Queensland is also known as the Australian capital for family entertainment. The Gold Coast is home to theme parks such as Movie World, Dream World, Wet’n’Wild, and Seaworld, while the Sunshine Coast boasts the world-class Australia Zoo, the spiritual home of the internationally loved Steve Irwin.

Queensland’s hotel market is set for a major boost in the coming decade, with several major international events taking place throughout the state. In Brisbane alone, the market has shifted into what commentators call the “Golden Decade”, as the city prepares to host the 2032 Olympic Games.

The landscape of Queensland’s hotel and accommodation market is set to be flush with international brands, major investment to the market, and to the wider city areas, as well as a major increase in international arrivals. l

Chris

Kemlo

Chris Kemlo has worked across integral parts of the Australian accommodation sector throughout his career. He has spent the past 14 years in various hotel management positions with Crown Resorts in Melbourne and at the Crown Towers in Sydney.

His role has been mainly focused on guest rooms, where he has been involved in the opening of two Crown hotels and the rebranding of both Crown Promenade and Metropol in Perth from their former IHG brands.

Most recently, Kemlo was appointed the general manager of The Calile Hotel in Brisbane. This role has required a mix of operations, business forecasting, reporting, and meeting guests to ensure all service levels are maintained.

The Calile is an architectural marvel that seamlessly blends modern amenities with a climatecentric design, harmonising the allure of balmy weather with unparalleled hospitality. Ideally situated on James Street, one of

Australia’s premier lifestyle hubs, the hotel grants instant access to a vibrant array of fashion boutiques, hidden bars, design and interior retailers, and charming laneway eateries. The hotel has 175 thoughtfully appointed guest rooms, including nine suites, and two multi-level suites. Each space is meticulously crafted with guest satisfaction at its core, boasting individual balconies or terraces to enhance the stay and embrace the climate.

Kemlo said that having spent over a decade at Crown, a handful of hotels had sparked his interest, with The Calile at the top of the list. He described the hotel as a stunning property that is visually striking but with such warmth and depth of genuine, thoughtful service. Kemlo’s

The Calile. Courtesy of TFE Hotels.

priorities for the hotel have been to focus on the team and make their jobs easier.

“This, in turn, allows them to focus on the guest and further enhance and elevate their experience. This is achieved through a mindset of continuous improvement, looking at our processes and systems and challenging ourselves to look at different and more efficient ways to work,” said Kemlo.

Technology has been used throughout the hotel to enhance the guest experience and ensure the hotel remains as sustainable as possible. Its rooms adapt in lighting and airconditioning, along with blinds that open only once a guest has checked into the hotel, triggered by a property management system. This has allowed The Calile to be more efficient with energy use, leading to cost efficiency, but it is also better for the environment.

One of the main regulations that has stuck around since the COVID-19 pandemic has been the use of QR

code ordering, which has been utilised in many facets of the guest experience. Although Kemlo said the use of QR codes had been wound back, it still made sense to keep them in spaces like the pool-side area, which has a more relaxed vibe.

Kemlo said Brisbane’s hotel and accommodation landscape would be challenging but manageable in the foreseeable future. With the 2032 Summer Olympic Games set to be held in the city, Kemlo said there was a need to build many more hotel rooms in and around Brisbane so that hotels could maintain their assets and ensure that service continues to drive guest loyalty. In addition, Kemlo said the entire industry has continued to face a talent shortage since staff shortages reached an all-time low during 2021 and 2022.

“Hotels across Australia are still being affected by the international travel deficit, and whilst we are seeing international visitor numbers increase each month, there has been a much

slower return than anticipated.”

Kemlo said hotels have still enjoyed a higher domestic leisure market mix, with the ‘staycation’ trend still proving popular. He added that AI and embedded technology weren’t necessarily emerging trends, but what they are now capable of and their use within the industry has continued to evolve.

Hotel wellness has been another area of particular interest to Kemlo, whether through fitness centres, restaurant menus, or spa treatments. Whilst wellness trends have been popular in Europe, the Australian sector has been slow to follow international innovations.

Kemlo said The Calile can be set apart from other hotels due to its unique range of dining, shopping, and cultural experiences without having to leave the precinct.

“It truly is an urban resort minutes from the CBD. This is then paired with our team, which provides intuitive and genuine service alongside our stunning hotel.” l

The Calile. Courtesy of TFE Hotels.

As the general manager of Gold Coast’s Vibe Hotel, Sid Bhatia has a dynamic and multifaceted role that includes leadership, strategic thinking, and operational excellence.

Bhatia leads a team of department heads, sets clear expectations, provides guidance, and fosters a positive work environment to ensure everyone is aligned with the hotel's goals. Ensuring guests have a memorable and enjoyable stay is paramount.

He also oversees the hotel's financial aspects, identifies areas for improvement and makes strategic decisions to optimise revenue and profitability.

“I represent the hotel within the

local community, participating in events, networking with other businesses, and supporting initiatives that align with the hotel's values and goals,” said Bhatia.

In his decade-long career across a diverse array of properties, such as the hotel manager of Travelodge, Wellington to serving as the general manager of the Rendezvous Christchurch and, most recently, as the cluster general manager for TFE Hotels’ trio of hotels (Adina, Vibe and Travelodge brands) in the Northern Territory, Bhatia has

Sid Bhatia

navigated numerous challenges and achieved success at each juncture.

“My unwavering passion for the industry has consistently translated into successful outcomes.”

The motivation to join this hotel stemmed from its reputation as a dynamic, forward-thinking property and team. His initial impressions were overwhelmingly positive, characterised by its vibrant atmosphere, commitment to excellence, and dedication to providing guests with exceptional experiences, all set against the beautiful backdrop of Nerang River.

Vibe Hotel Gold Coast is a contemporary and stylish hotel just a few steps away from the golden sands of Surfers Paradise Beach,

offering a convenient and luxurious retreat in one of Australia's most iconic beach destinations.

The hotel offers 199 guest rooms and suites and Driftwood Social, where guests can enjoy delicious dining experiences with sunset views. Its diverse menu features fresh, locally sourced ingredients and a variety of culinary delights. It also has versatile event spaces, making it an ideal venue for conferences, weddings, and other social events.

Bhatia is a firm believer that a content team translates to satisfied guests. The Vibe Hotel also understands that companies do not succeed; individuals do. Therefore, it focuses on team satisfaction and development.

“In the wake of the pandemic, hoteliers universally faced challenges. Team retention and recruitment are critical priorities, necessitating a delicate balance of managing team expectations.”

Over the next few months, the hotel plans to implement various activations and promotions to elevate guest services and offerings. While there's cautious optimism with the gradual recovery of travel demand, uncertainties persist, especially concerning shifting

travel restrictions and consumer preferences.

Bhatia highlighted the emergence of several trends, such as health and safety, flexible booking policies, the rise of work and leisure travel, sustainability, and guest experience through tech and alternative accommodation.

“We're excited about these enhancements and confident they will contribute to our continued success and growth.”

These areas of improvement include mobile check-in and check-out options to streamline guest arrivals and departures and upgrading in-room amenities with smart TVs, voice-activated assistants, and mobile device docking stations.

With smart HVAC systems in rooms, the hotel also aims to improve overall energy and water consumption rates to ensure a sustainable future.

“Staying abreast of the everevolving technology landscape remains another key area of focus for the industry. Moreover, navigating tough market conditions is imperative, particularly with overseas markets presenting enticing packages and pricing.” l

Left: Driftwood Social. Courtesy of TFE Hotels. Right: Driftwood Social Pool, Nerang River. Courtesy of TFE Hotels.

Meet the Chef Han Goh

COMO The Treasury, Perth

Malaysian-born Han Goh moved to Perth as a seventeen-year-old student. He started his career as a kitchen hand at a pub, where he found himself quite comfortable in the environment. He has been working as a chef ever since and has since moved on to high-end cafes and Japanese restaurants.

Captivated by the reality cooking show MasterChef, Goh became interested in the art and techniques of fancy dishes. When he turned 30, he moved to Singapore and worked at amazing restaurants, including as a senior sous chef at a Michelin-starred restaurant in Malta.

“When the opportunity at Wildflower came along, I did not hesitate because coming back to Perth after all these years truly feels like coming full circle,” said Goh, presently the sous chef at Perthbased COMO The Treasury.

“Over the course of my career, I’ve learnt precision from Lewis, minimalism from Alex, hyper-locality from Simon, and ostensible simplicity from Simon.”

He described all of them as incredible chefs, each with a unique approach to food yet a common pursuit of perfection.

According to Goh, Perth is a very isolated city, and while it has impressive offerings, it has yet to get the recognition it deserves. He hopes Wildflower can get more people to visit Western Australia as he thinks it has some of the world's best natural scenery and culinary offerings.

Goh has always strived to create deceptively simple dishes that are clean in appearance but also packed with balanced flavours. He likes to add playful elements and use unorthodox pairings whenever possible, especially at the fine dining

level, which he said should be as delicious as thought-provoking.

Working at Wildflower, COMO The Treasury has been very special and humbling for Goh, particularly because he has been exposed to native ingredients he did not know existed.

He has continued to discover ways of using and pairing these ingredients every day, which has helped him push his culinary creativity and expand his horizons.

Having joined Wildflower during a transition phase, Goh and his team have been trying to find a footing and direction for the restaurant and plan to take it to another level.

“We’re grateful to be given the opportunity to work with and learn about native ingredients and culture, and we strive to honour them by creating the best-looking and most delicious food possible.”

The team has also been looking for collaboration opportunities around the world to learn new techniques, ideas, and approaches and to promote the Wildflower name.

Given the challenges the hospitality industry has faced due to climate change and the growing disparity in resource distribution, Goh believed that adhering to sustainability and hyper-locality was essential for survival and thriving.

“The people aspect of the industry has always been and always will be the biggest challenge for us.”

Since the food and beverage

business is a people business, improving staff well-being is crucial for any restaurant striving for the stars, especially for an industry with as low an entry requirement as hospitality.

At the same time, the industry must also be mindful of the wants and needs of the guests.

“We have a duty to pass on knowledge about food and nature and raise awareness about the issues we’re facing in these regards.”

For people just beginning their hospitality careers, Goh suggested doing a stagiaire in the best restaurant that one can for a week since it is crucial to know if it is suitable early on.

“It will allow you to see the good, the bad, and the ugly and judge yourself. To paraphrase Gordon Ramsay, ‘pack your pride away, work hard, listen carefully, and learn relentlessly.’ Working hard will eventually pay off in this industry, but working smart simultaneously will get you there quicker.”

Every time a guest makes an effort to walk up to the pass and pay compliments, it gives Goh a sense of achievement.

“While I appreciate the recognition from Michelin, it was the process of getting there; the comraderies forged along the way, and the blood, sweat, and tears that turned into numerous plates of amazing offerings on the guests' tables that gave me great satisfaction.” l

A Holistic Approach to Wellness

Located in Cyprus, Cap St Georges Hotel & Resort offers luxurious treatments in the heart of the Akamas Peninsula. Its spa has a range of indulgent therapies and holistic treatments designed to promote relaxation and wellness.

One of its signature treatments is the Akamas Journey, a full-body botanical exfoliator followed by a face and body mask made from Cyprus carobs rich in minerals and vitamins. This indulgent treatment concludes with an aromatherapy massage that uses a blend of local botanical herbs to soothe the body and release any remaining tension.

The Sensorial Discovery Package is another holistic treatment that incorporates a selection of signature Cinq Mondes treatments to balance the mind, body, and

spirit. At the same time, The Topto-Toe Indulgence Ritual is an excellent choice for a combination of therapeutic face and body treatments.

According to Cap St Georges Hotel & Resort, appropriate lighting, music, and volume are essential for a relaxing and comfortable ambience. The spa personnel undergo continuous training to ensure they have the necessary knowledge to provide excellent service to guests.

The spa also uses different brands for its treatments, such as Valmont from Switzerland, Sinq Mondes from France, and Kypwell from Cyprus.

The resort offers a destination within a destination, providing all 5-star facilities, amenities, and services to guests seeking an escape from their routine.

Valmont is globally considered one of the top three anti-aging products. Holistic wellness treatments using Rose Quartz from Sinq Mondes and Tingsha Bells from Thivet with 24 metals are also popular. Rose Quartz aids various physical ailments such as high blood pressure, poor circulation, and infertility. Tingsha Bells produce vibrations that relax the nerve cells and open blockages, which can help alleviate severe headaches.

As people become increasingly interested in leading healthy lifestyles and escaping the stresses of daily life, the future of spas

looks promising. To promote the spa and help raise awareness of its treatments and other services, Cap St Georges Hotel & Resort collaborates with influencers and bloggers on various social platforms.

Being one of the most luxurious resorts in Cyprus, the resort will continue to train staff and promote the spa, the largest on the island, covering more than 2500 sqm. The resort offers a destination within a destination, providing all 5-star facilities, amenities, and services to guests seeking an escape from their routine. l

Wellness Rooted in Nature

Laucala Island’s COMO Shambhala Retreat celebrates Fiji's many fresh, nourishing resources. In its spa treatments, COMO uses the island’s herbs, stones, flowers, fruits and soils.

Our treatment menus are designed to enhance the property's natural offerings and ensure that we can support our guests' well-being.

COMO Shambhala products are grounded in the principles of aromatherapy. They use high-grade pure essential oils that are free from parabens, SLS, petrochemicals, and synthetic substances. These therapeutic blends are mindfully crafted to nurture the senses.

The Laucala Island Signature Treatment starts with a deepcleansing salt scrub using honey, yoghurt, and coconut oil. Papaya is collected from around the island and wrapped around the body with banana leaves to help the fruit’s vitamins A, C, and E absorb into the skin before a relaxing Vichy shower and 60-minute COMO Shambhala Massage.

“Our Laucala Island Coconut Bath is an experience that includes a nurturing Fijian bath ritual using the fresh milk of coconuts collected from our island,” said a spokesperson for COMO Laucala Island.

“This bath requires booking of at least 24 hours, as the team arranges

for fresh coconuts to be collected from around the island.”

Facial care treatments also use island-grown ingredients that are carefully curated to rebalance and hydrate, while the Fijian Bombo massage uses traditional techniques.

“As every guest is unique, we enjoy creating a personalised spa programme to ensure results-driven benefits.”

With its ‘wellness begins within’ tagline in mind, COMO Shambala is seriously commitment to lifelong wellness.

“Our treatment menus are designed to enhance the property's natural offerings and ensure that we can support our guests' well-being.”

One of COMO Hotels and Resorts’ initiatives is COMO Journeys, which are residencies led by experts in various fields, including active, adventure, creative, culinary, and wellness.

Hosted in extraordinary locations, COMO Shambhala leads these wellness journeys by partnering with

inspiring experts who present an opportunity to learn a new skill or perspective or deepen an existing perspective.

“It is an exciting era in which technology leads the wellness industry. While spas, wellness centres, and health centres continue to honour the power of touch, they can also incorporate technology that enhances the guest journey with health tech that supports their individual well-being journey.”

COMO believes there is no easy or quick solution to supporting one’s well-being journey.

“We need to move our bodies, eat nutritious yet delicious food, be mindful of our thoughts, and be kind to those around us; this journey will support and enhance our well-being.”

This year, COMO Laucal Island will roll out four wellness packages, allowing guests to enhance their wellness journey: COMO Shambhala Active, COMO Shambhala Cleanse, COMO Shambhala Sleep, and COMO Shambhala Beauty. l

Undiscovered Potential

Mushrooms have taken centre stage as the latest food trend. Roasted, stuffed, or even embellished, mushrooms are functional and versatile.

There are several benefits to including mushrooms on the menu other than their strong flavour profile. Their meaty texture has made mushrooms the perfect ingredient for meatalternative dishes, allowing more creativity on the plate. Mushrooms are also nutrient-dense and full of vitamins, appealing to healthconscious diners.

Mushrooms are typically the best combination of spice and texture and the perfect ingredient to use when catering to all customers. They balance menus that require plant-based alternatives while complementing other elements of the dish, be it meat or vegetables. Mushrooms' ability to add depth and complexity to traditional and modern dishes has made them a valuable asset for chefs looking to captivate diners with a fusion of bold and unforgettable flavours.

As sustainable cooking continues to gain popularity,

mushrooms are the perfect ingredient to embrace the trend. Global research has indicated that mushrooms remain one of the most requested ingredients by customers, and they are versatile for breakfast, lunch, or dinner.

Part of the sustainable innovation that Out of the Dark Mushrooms has brought to New Zealand is Mycelium Packaging. They have made a significant investment into Biofab NZ to ensure that this world leading technology can be part of the New

Zealand sustainable packaging supply chain.

Mushrooms are a beloved ingredient in various cuisines. Be it Mediterranean, French, Italian, Chinese, or Mexican, there is always space for a recipe that requires the earthiness that mushrooms can bring to the table. They can be used in pies, risotto, pizza, or toast and are often the preferred flavour for soup.

An example of mushrooms' versatility can be found between two burger buns. With a meat-like consistency, mushrooms are an ideal replacement for meat patties and provide extra flavour where needed. Mushrooms can also be used as the filling for gnocchi, roasted on a skewer, or served with noodles.

In many cases, mushrooms can be used as the main ingredient.

For entrée servings, roasted mushrooms with a smoked sauce or presented in a steak form have become a popular option for chefs.

Be it Mediterranean, French, Italian, Chinese, or Mexican, there is always space for a recipe that requires the earthiness that mushrooms can bring to the table.

Mushrooms are one of the most versatile ingredients on the market and are available in various types. While white button mushrooms are the largest grown variety, there are many more to consider. Portabella (Portobello) mushrooms can be Sauteed, grilled, or roasted and have an intense savoury flavour. Shiitake mushrooms are widely associated with Asian cuisine and are one of the most popular varieties. Enoki mushrooms offer a delicate exterior similar to noodles, and pekepekekiore mushrooms have a tender and juicy consistency with considerable health benefits.

For an avant-garde dish, oyster

mushrooms will be a fan-favourite among customers. Not only are oyster mushrooms full of flavour, but they are also physically appealing. Their unique shape resembles the namesake oyster, with multiple caps that extend from the inner stem. Also known as designer mushrooms, the caps of Oyster mushrooms are delicate, with a tender and tasty stem and fruity aroma.

Innovative mushroom dishes have become a cemented fixture on modern menus. By embracing

the global trend, restaurants can offer guests a new perspective on how versatile mushrooms can be. Mushrooms have the potential to turn a standard recipe into a culinary masterpiece.

For any further information on what mushrooms are available for your menu please get in touch with the team at Out of the Dark Mushrooms. They offer one of the widest selections of fresh mushrooms all year round and are more than willing to assist. l

Kumara

New Zealand's Culinary Vegetable

Fieldco is a family-owned and operated business located in the sunny Kaipara, near Dargaville – ‘The Kumara Capital of New Zealand’.

Since 1976, three generations of the Simpkin family have been supplying Kiwis with some of the best fresh produce in New Zealand. At Fieldco, they combine generations of local knowledge of the land with evolving technologies to make sure their produce is as good as it can be. They are involved with every step of the growing process. They look after the seed selection and cultivation, plant health and crop care through to harvesting, storing and washing, then cutting and freezing ready for you to use. Paddock to plate in the most realistic sense!

Fieldco’s core crop they grow and one they have a deep industry knowledge of, is the humble kumara.

Often confused with the average potato, kumara is not in fact any relation to the deadly nightshade family. The humble kumara has both double the amount of Vitamin C dose and is higher in Vitamin A when compared to a potato. Kumara is also lower on the glycaemic index, meaning that they are less likely to make your blood sugar spike.

In saying this, kumara can be used where you would traditionally use potato, both as a healthier alternative or for a New Zealand twist to a dish.

HAND-PICKED

Kumara is a very labour-intensive crop to harvest, unlike some other

root crops. All kumara are handpicked due to the delicate nature of the skin that scrapes easily in harvest.

In 2023, kumara was in very short in supply due to Cyclone Gabrielle in February 2023 and the weather events following this. In February, typically this is when most growers are starting to harvest and last year, the cyclone hit before any growers had harvested any out of the ground. This saw the entire industrys’ crop being 75% as an industry average.

Extra care must be taken once the crop is harvested due to its very delicate skin – they aren’t as hardy as they look! This meant all Fieldco kumara you saw on the shelves last year would’ve been picked off the ground by hand! Too wet to get any

of Fieldco’s larger tractors in, it was more efficient and better on the kumara for storage as well.

VARIETIES OF KUMARA

There is good reason they say variety is the spice of life. And kumara is no exception. Experiment with different flavour and texture profiles of each variety. There are 4 main varieties of kumara in New Zealand:

Owairaka Red: Traditionally known as the Original Red variety, it's somewhat a culinary icon of New Zealand Kumara.

It's the primary commercial crop in Kaipara and remains the most popular kumara type. Featuring a deep red skin and creamy white flesh with veins in the centre, Owairaka Red has a firm texture, making it perfect for salads or roasting.

Beauregard: These are commonly enjoyed as 'sweet potato' in many countries. Its rich orange skin and sweet orange flesh makes it a colourful vegetable and a likely candidate for many sweet recipes. This is softer in texture compared to the Original Red and has a faster cooking time. Its soft texture means it is best suited to use for a mash or as a potato or pumpkin substitute in any dish.

Gold: This is another variety that is a native New Zealand variety. The Tokatoka Gold is indigenous to the Kaipara, named after the iconic

TokaToka Peak rising out of the otherwise flat landscape.Tokatoka Gold kumara has a golden skin and a tender, golden flesh, sharing a texture akin to the Beauregard variety. Renowned for their soft flesh, Tokatoka Golds are more suited to roasting.

Purple Dawn: Purple dawn is a newer variety of kumara with a purple flesh and purple skin. Known for its earthy taste and soft texture, it's excellent for roasting and mashing. The vibrant color also makes it a great addition to kumara medleys. As part of the purple vegetable family, Purple Dawn is regarded as superior in terms of additional antioxidants compared to other kumara varieties.

COOKING TIP: Add a dash of vinegar into the water while you boil these to help the kumara retain their vibrant purple colour.

FLAVOUR PAIRINGS

Kumara has a natural sweet taste that lends itself to being a very versatile vegetable, being included in both sweet or savoury dishes.

Herbs and Spices: Fresh herbs such as coriander, basil and thyme all pair nicely with the sweetness of kumara. Also try spices such as nutmeg, smoked paprika or sumac.

Pair with zesty flavours like lemon or orange to compliment the sweetness of kumara.

Other flavours that pair well with kumara include, walnuts, pecans, orange, garlic, chorizo and bacon.

Head to www.fieldco.co.nz/ recipe/ for more tasty recipes and inspiration.

LOOKING TO SAVE TIME IN THE KITCHEN?

Preparing kumara can be hard work.

Fieldco, one of the largest kumara growers here in New Zealand, is working to make it easy for people to include kumara on their menu. Growing all their produce for the best flavour, their products are naturally packed with goodness and save you prep time.

Orange Dice: Beauregard dice product is a great product to add to any soups, casseroles, or pies.

Red Dice: Add some natural sweetness of the Original Red kumara variety to any dish.

Yummo’s: These are Fieldco’s bitesized baby kumara portions. These make a tasty side dish with minimal effort and are a convenient choice for a vegetarian or vegan main.

Orange Portions: Peeled and steamed, ready to go!

Red Portions: Our original red kumara, peeled and steamed ready to roast.

To find out more on our full range of frozen products or where to buy, contact sales@fieldco.co.nz or visit www.fieldco.co.nz. l

Carla Rodeghiero

Founder and Director

Sapling Yard Wines

Carla Rodeghiero is the founder, director, and winemaker at Sapling Yard Wines. Her journey into winemaking began in her 20s during a wine appreciation course at university. Although her career was directed towards microbiology, she discovered a passion for winemaking whilst working in a wine bar in London.

Upon moving back to her homeland of Australia, she enrolled in a wine science degree, worked in contract roles in pharmaceutical research, and took three months off every year to work in a winery in Hunter Valley, Willamette Valley, Oregon.

Rodeghiero started her own wine label in 2012, with production taking place in her back shed in Bungendore, New South Wales. At this time, she produced an average of only 50 cases of Riesling and Shiraz.

By 2018, she had outgrown her shed, and production had extended to 200 cases. The following year she partnered with Malcolm Burdett and leased Lake George Winery, which has increased production to over 2000 cases.

The beginning certainly came with its challenges, such as planting 660 Albarino vines only to discover that they were affected by a naming mix-up.

One major influence for Rodeghiero has been podcaster Marie Forleo.

“She talks about it being okay to be multi-passionate and to anchor yourself in remaining authentic, understand what drives you and find your sense of purpose,” said Rodeghiero.

One of the key elements of Rodeghiero’s career has been her passion for the industry. She said that passion will sustain anyone through the tough times, and that knockbacks should expected in the industry. The industry requires a thick skin, but it is important to celebrate the wins, no matter how small.

“Surround yourself with good people and, most importantly, be persistent. Building a brand/business takes time.”

Sapling Yard has produced wines of great flavour and elegance, which is a reflection of the beauty of the land of which it is grown. l