Australian Hotelier August 2022

AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 39 No. 7 - August 2022

IN THIS ISSUE: ELEVATED DINING | ENTERTAINMENT | OUTDOOR AREAS

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CONTENTS & ED’S NOTE

WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au

Contents

P14

SPECIAL FEATURES 14 Entertainment: Funlab’s Hijinx Hotel is

all fun and games.

20 Restaurant Profile: Cinder has been a Ed’s Pick

fiery addition to The Terminus Hotel.

22 Dining Offers: Many pubs are seeking to

up the ante with their dining concepts.

26 Award Winner: Naughtons Hotel’s

gastropub ethos has been celebrated.

28: Staffing: If you can’t be with the one you

love, love the one you’re with.

30: Outdoor Opportunity: A well-designed

outdoor area can protect from the elements and increase your patonage.

REGULARS 6 News: What’s happening in pubs across

Australia.

34 Design & Build: One of Sydney’s last dive

bar pubs freshens up but keeps its vibe.

38 Tales from the Top: Coastal properties

continue to appeal to Glenn Piper.

PUBLISHER: Paul Wootton EDITOR: Vanessa Cavasinni vcavasinni@intermedia.com.a JOURNALIST: Seamus May smay@intermedia.com.au NATIONAL SALES MANAGER: Jason Wild Tel: 02 8586 6213 jwild@intermedia.com.au GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP: Shane T. Williams GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY: Kea Thorburn kthorburn@intermedia.com.au

Editor’s Note AFTER TWELVE months

create a standout, high-quality offer that will

PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au

away I’m so thrilled to

get patrons in the door. Hopefully this issues

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be back at the helm of

gives you some ideas of the ways you can

Australian Hotelier. I’ve

make your venue offering stand out.

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been off on a different

In this issue, you’ll find a focus on dining

adventure but I’ve kept

with a look at how various pubs have honed

one eye on the industry. Some big deals

in on their dining concept, including award

have been made and great operators have

winners The Terminus Hotel (p 20) and

found opportunities in new groups or set

Naughtons Hotel (p 26). Meanwhile, Funlab’s

out on their own path with clear concepts

latest venue Hijinx Hotel goes all in on games

in mind. This industry is constantly evolving

and entertainment as its main offer. Check

and keeps everyone involved on their toes.

it out from p 14. And that continual staffing

It keeps it interesting!

issue? Luke Butler from Hastings People says

Even without being fully immersed in the industry of late, it’s easy to see what the challenges currently are. The scarcity and cost

its time to stop seeking perfection and focus on what you’ve got. Read all about it on p 28.

Happy reading!

of produce (and just about any equipment at the moment) has eaten into profits. The

Vanessa Cavasinni, Editor

labour market is extremely tight and the issue

E: vcavasinni@intermedia.com.au

of finding staff has been compounded. The recent increases in cost of living and interest rate hikes has seen the public rein in spending.

Pubs have to contend with all of this, and still

6 | Australian Hotelier

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In the

news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

CAN YOU SERVE NON-ALC BEER, WINE AND SPIRITS TO MINORS?

BY ANDY YOUNG NON-ALCOHOLIC BEERS, wines and spirits are increasingly gaining

in ways that could be considered to have special appeal to them

popularity among legal-age drinkers; not just in months like Dry July

or could risk public safety and community well-being.

but every month as adults look to reduce alcohol intake, but avoid sugary, fruity mocktails or soda, and still enjoy social occasions.

But while having these drinks available in venues is an important revenue and service option, a grey area has emerged

“We investigate community complaints and may take action if any business acts irresponsibly when promoting or selling these products.”

over the service of these drinks to minors. Can a minor drink a

Northern Territory

non-alcoholic beer or cocktail in your venue? Technically it is no

“Non-alcoholic drinks do not contain alcohol therefore, are not

different to any other non-alcoholic drink, so what are the rules?

illegal to be consumed by anyone under the age of 18 in any

The Shout contacted all the state and territory regulators to find

setting in the Northern Territory.”

out what the rules are in each area.

You’ll see the official responses from each regulator below, but

Queensland

there was a consistent theme throughout: it comes down to the

“The Queensland Office of Liquor and Gaming Regulation does

personal choice of each venue operator. While technically these

not regulate the service of non-alcoholic drinks.”

are non-alcoholic drinks and so not covered by the official rules of alcohol service, how do you think it looks to have a minor drinking

South Australia

what looks like a beer or a cocktail in your venue? And if they

“These drinks are not covered by South Australia’s liquor licensing

have one non-alcoholic beer can you be certain that every beer

laws (for reference, the definition of liquor is: a beverage which at

thereafter is not alcoholic, and could you prove it if an inspector

20° Celsius contains more than 1.15 per cent alcohol by volume

walked through the door?

and includes any substance declared by regulation to be liquor for

State and Territory regulators were asked the question: ‘Is someone under 18 allowed to buy or consume a non-alcoholic

the purposes of this Act).”

beer, wine or spirit in a pub, bar or restaurant in [your state or

Tasmania

territory]?’ Answers below.

“The Liquor Licensing Act 1990 regulates the sale, supply,

New South Wales

promotion and consumption of liquor in Tasmania. Liquor in this context is defined as a beverage or any other substance intended

A spokesperson for Liquor & Gaming NSW said: “A Statement

for human consumption that has an alcoholic content greater than

of Regulatory Intent sets out Liquor & Gaming NSW’s current

0.5 per cent by volume. Therefore, a product that is alcohol free

flexible, risk-based enforcement approach to alcohol-free beer

does not meet the definition of liquor under the Act.

and spirits: https://www.liquorandgaming.nsw.gov.au/resources/

“The Commissioner for Licensing does not have any jurisdiction

statement-of-regulatory-intent-regulatory-approach-in-the-

over the sale of non-liquor products. In relation to young people

context-of-covid-19

(under 18 years of age) accessing alcohol-free versions of alcoholic

“Despite these arrangements, minors attending certain venues

beverages at licensed premises, I draw your attention to section 84

like hotels and clubs are not allowed to enter a bar area to make

(2) of the Act, where the Commissioner may designate any part of a

any type of purchase.

licensed premises as an area where a young person (under 18 years

“Liquor & Gaming NSW would have concerns about any zero

of age) cannot enter and remain, except to have a meal or where

alcohol beer, wine or spirits being marketed to minors, including

they are in the company of a responsible adult (penalties apply).

8 | Australian Hotelier

NEWS

“Regulation of the sale of zero alcohol beverages is likely to be an ongoing challenge that requires consideration more broadly, particularly from the food labelling and public health perspectives.”

Victoria “The Liquor Control Reform Act regulates the supply of alcohol including offences relating to supplying alcohol to minors.

“As non-alcoholic ‘alcohol-like’ beverages do not contain the level of alcohol

Get organised with the Footy Finals Checklist

that constitutes an alcoholic beverage, it does not prohibit minors purchasing

With both the AFL and NRL finals series around

or consuming non-alcoholic drinks. Some retailers have their own policies in

the corner, now is the time optimise your venue’s

relation to this.

sports-viewing offer with the help of the Footy

“People under the age of 18 are allowed on licenced venues when in the company of a responsible adult, or some other cases which are contained within Part A, Division 2 of the LCRA or highlighted here on the VGCCC website.

“Licence-holders must ensure minors are not consuming alcohol on their premises.”

Finals Checklist and Suppliers Guide.

It’s been a tough couple of years for in-venue sports-viewing, so it’s incumbent upon pub operators to make the most of this year’s footy finals by getting as many bums on seats and increasing the spend per head. The AFL Finals

Western Australia

series gets underway from 2 September with the

A Department of Local Government, Sport and Cultural Industries

NRL finals series following on a week later.If you

Spokesperson said: “A person under 18 years of age (a juvenile) may be allowed

haven’t already, now is the time to get your venue

to buy non-alcoholic beer, wine and spirits in a bar (such as at hotel, tavern or

prepared to ensure you are making the most of

small bar) if their presence on the licensed premises is lawful – for example,

the opportunity presented by these matches.

there to have a meal or accompanied by a responsible adult.

“Bars choosing to sell non-alcohol beer, wine or spirits to patrons who are

“Once you’ve decided what you’ll be offering on the day, preparation is key. Decide what you’re

under 18 would need to ensure the juvenile does not consume any alcoholic

going to do in your venue well ahead of time.

beverages at the venue. Under the Liquor Control Act 1988 significant penalties

Source the equipment and stock you’ll need. Get

apply for offences where:

advice from suppliers,” suggests Paul Wootton,

liquor is sold or supplied to a juvenile on licensed premises; and a juvenile is permitted to consume liquor on the licensed premises.

“Under WA law, liquor is defined as any product for sale ‘held out as liquor’,

managing director of Food & Beverage Media.

The Finals Footy Checklist will not only offer you an idea of the kind of offers you can provide,

for example said to be liquor even if the substance being sold isn’t liquor.

but it’s another tool to help you keep all the

Licensees selling non-alcoholic beer, wine or spirits may need to clearly

various facets of event planning in mind

differentiate these drinks from alcoholic versions sold as liquor.

“There is no legal reason to prevent under 18s buying non-alcohol wine or

Getting all of the facets of your finals offer right – from branding to F&B to music – is key to making

beer from retail outlets such as supermarkets, even if they are not with an

your pub stand out against other venues, and will

adult. But at a liquor store or packaged liquor outlet, people younger than 18

even convince some patrons to leave the comfort

years of age can only enter or remain on the premises when they are with a

of their homes to enjoy your pub’s atmosphere.

responsible adult.”

There’s plenty of tips in the Checklist for all the

So at this stage these products are still being defined, largely, as non-alcoholic

different streams of operation

and so are not regulated in the same way as their alcoholic cousins. But as this

you need to consider during

segment continues to grow so aggressively, it will be interesting to see whether

this busy time. Check it

that stays the same. These products are certainly not being marketed to minors

out now at issuu.com/

by the companies creating them. As the marketing and quality of these products

theintermediagroup/docs/

improves the rules may simply have to change. We will continue to monitor this

footy_finals_checklist_2022

area and bring you details of any changes that happen.

Keep up with the latest industry news!

Subscribe now to our fortnightly newsletter: www.theshout.com.au/subscribe-australian-hotelier

August 2022 | 9

BRAND TALKS

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software, that brings the power of real

Or that they’ve earned a reward and you

and what they have earned

time VIP customer alerts to your hotel.

can celebrate with them in real time. This

from your VIP program.

Live Loyalty allows you and your VIP

takes their experience in your hotel to the

host team to know when your VIPs have

next level.

Next, using the pre-set live alerts that you have built such as Bonus Reward,

entered the hotel and where they are

Not only does Live Loyalty allow

Birthday Reward, Meet n Greet Alert and

by sending a real time alert to a smart

your team to deliver a personalised

more, the Live Loyalty system sends the

device. Powered by Player Elite’s industry

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responsible gambling.

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connects you to your members via a smart

“Player Elite believes Live Loyalty

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sent an alert with pre-configured actions

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the VIP host team to record a message

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on the smart phone or smart watch to let

Much more than a simple paging system,

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management know they have delivered a

Live Loyalty let’s you:

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next-level loyalty experience. The loop-

1. Know when your VIPs are in your hotel

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back communication from the device is

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explains Player Elite COO

then emailed to management in real time

bar, gaming room or bistro

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for review and actioning.

meeting and greeting them

How it works

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Player Elite connects to your existing

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earned and experiences they deserve.

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3. Deliver them a real VIP experience by

Experience delivery Imagine knowing that your VIPs are onsite

12 | Australian Hotelier

published API. Next, it pre-sets all of the

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Finally, the Live Loyalty system allows

Get your VIP host team out from

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Next stop - ICC! 9th-11th August 2022

The Hijinx Hotel design replicates an accommodation hotel

ENTERTAINMENT

A sense of escapism Funlab’s Hijinx Hotel points to a new future in entertainment hospitality, as Seamus May discovers.

NOT YOUR AVERAGE ENTERTAINMENT Para Hills Community Club in the northern suburbs of Adelaide is a multi-award-winning venue with a focus on providing a casual meeting place for friends and family. Since returning to business after the ongoing interruptions of Covid-19 the team at Para

FUNLAB IS the company behind some of Australia’s most popular entertainment venues, perhaps most notable of which is Holey Moley – a series of 18 mini-golf venues dotted across Australia. Funlab’s most recent venue, the high-concept Hijinx Hotel, pushes the envelope of what entertainment venues can be, and demonstrates how a theme can be incorporated into every element of the on-premise.

Hijinx Hotel is a sprawling ‘challenge room hotel’ in the inner-Sydney suburb of Alexandria containing 15 different games rooms, and a full 18-hole mini-golf course. What it is not, however, is an accommodation hotel – despite a full hotel-lobby bar, a faux-concierge complete with room keys and traditional hotel elevator (including bell-boys). You cannot stay at Hijinx.

In this regard, the location emulates some of the hottest trends in the on-premise, with Sydney’s award-winning Maybe Sammy known for being a ‘hotel bar, without the hotel’.

Australian Hotelier spoke to Blaise Witnish, chief growth and innovation officer at Funlab, to learn more about Hijinx’s creation, where it fits in the company’s portfolio and broader developments in the entertainment market.

14 | Australian Hotelier

Hills, led by manager Cameron Taylor, have doubled down on their intentions to provide quality facilities, food and beverage and entertainment to their patrons.

One of the newer initiatives they have taken on is DJ Bingo, which was launched at the venue in March 2021. DJ Bingo is bingo with a beat.

“Our DJ Bingo event has been extremely well received,” said Taylor. “Wednesday night in the club bar is up 11.9% in sales and DJ Bingo is a significant contributor to that result. DJ Bingo is highly effective in bringing people to a venue and keeping them onsite for longer.

“There is a great mix of demographics,” said Cameron, “players come along and enjoy a meal and a couple of drinks. It’s a product that draws people back.”

With great tunes being played by a friendly, fully trained Mix Master, DJ Bingo boosts the atmosphere in venue and makes for a memorable night for all involved.

“I believe that energy connects people to the product,” said Taylor. “I would tell venue managers looking at DJ Bingo that the product will give them a connection with their clientele.”

ENTERTAINMENT

Each room is designed to appeal to kids and adults alike

“We were looking at global trends around immersive art, and we also saw this guest love for working collaboratively or competitively in social play to solve problems,” Witnish says.

“We started to think about creating a space where people can truly escape – we wanted to make sure this concept took you to another place, and there was trickery in it. We started with the entertainment element, and then thought about what kind of environment would fit.”

The ‘hotel’ is designed to capture this child-like escapism.

“The interior design is very much inspired by Wes Anderson meets Willy Wonka,” explains Witnish.

“There’s 15 hotel rooms – they look and feel like hotel rooms, except behind the door of each of them, this is where the actual entertainment takes place. And in these rooms is where we really had some fun designing collaboratively fun games.”

Inclusive and adapatable There was no one demographic in mind when designing these rooms, with games appealing to a broad spectrum of people across age ranges.

“We wanted to make sure everyone from a five year old to a 95 year old can play it. It’s quite important to us as a business to be really inclusive,” states Witnish.

“What we do have the ability to do is change the atmosphere and vibe day into night. So we want kids and families to feel really welcome in the space during the day, but at eight o’clock and thereafter, to really appeal to any Zennials and Millennials and older age groups.”

16 | Australian Hotelier

ENTERTAINMENT

There are three bars throughout Hijinx Hotel

Instagram-friendly backgrounds were considered in the hotel’s design

Eye-catching glassware and cocktails are part of Hijinx’s drinks strategy

A distinctive element of Hijinx that other venue operators may look to follow is the number of social media spaces on offer, designed to be snapped and shared by patrons. Angel’s wings are found on the walls, creating an instant photo opportunity, while oversized thrones and interactive golf holes based on popular TV shows have the same effect.

Witnish says this was a deliberate to decision, leaning into “immersive art and this love for posing using the ‘gram.”

Eye-catching beverages Hijinx is, of course, a licenced premises with three bars spread across two floors. Hijinx partnered with Casamigos Tequila as a ‘launch beverage partner’, providing the spirit for a series of frozen margaritas. Witnish believes there is possible room for expansion here.

“We’re actually adding another brand with a fourth bar in early 2023. We’ll look to do a lot more with Casamigos in our other Funlab brands and venues.”

The entertainment factor is also incorporated into the drinks offering itself – another common feature of other Funlab venues.

“The vessels are pretty crazy – what we love to do is take the concept and theming and drive that into the beverage menu. So in Hijinx, you could be drinking out of a penguin shake, out of an owl tiki cup, popping a bubble off a beautiful matte white martini glass with a scent of bubblegum.

“I get really excited about how the innovation and concept goes right through the many layers – we go the whole hog on making sure that the concept is really felt from end-to-end, and in the beverages and all of our menus,” Witnish continues.

“We had a lot of fun with the beverage team trying to find some really phenomenal vessels to create unique moments and special experiences for our guests.”

‘Fun’ is the apt word to describe Hijinx Hotel, a venue that takes trends in the entertainment hospitality industry to their extremes, and permeates the entire venue’s offering with a clear concept.

18 | Australian Hotelier

AUSTRALIAN HOTELIER

AU GU ST 20 22 Foodservice Inspiration For Your Pub

UPPING THE ANTE Supplementing the standard bistro offer

A FLAMING SUCCESS The Terminus strikes gold with Cinder

QUIET ACHIEVER Naughtons Hotel recognised for its gastropub fare

Executive Chef Jake Furst with the Josper Grill

VENUE PROFILE

WHEN CRAIG Shearer and his team at Kickon Group bought The Terminus Hotel in late 2019, they were not expecting the stop-start nature of operations that would plague the industry in 2020. But the multiple lockdowns over the next 18 months would allow Shearer and his team to reassess the pub’s offer and action new ideas for the venue. One such idea was to change up the offer in The Terminus Dining Room – a separate dining offer and space to the pub bistro – and rebrand the restaurant as Cinder.

Cinder is an elevated dining experience in a casual environment that celebrates high quality produce, cooked with fire. Shearer says the idea for the new concept was borne out of the experimentation afforded by lockdown, and at the behest of the pub’s executive chef.

“During the first lockdown we renovated the space and reopened as the Terminus Dining Room. During the second lockdown our executive chef Jake Furst really got into his dryaging meat program, and we decided that meat

A flaming success

A rethink of the elevated dining concept at Terminus Hotel in Fitzroy North has been a huge boon for Kickon Group.

of that quality deserved to be cooked over real fire, so we installed the Josper grill, rebranded as Cinder, and tweaked our service styles to differentiate from the rest of the Terminus.”

Cinder opened late last year “after lockdown number five or six, not sure as we sort of lost count”. In that short amount of time the restaurant has proven to be a huge success for The Terminus Hotel.

“Cinder has wildly exceeded our expectations both financially and reputationally, culminating in us winning the AHA’s Best Pub Dining this year,” stated Shearer.

“It offers another skillset to our staff, and another option to our loyal customers.”

20 | Australian Hotelier

VENUE PROFILE

GRILL AND GREET The offering at Cinder revolves heavily around the use of the Josper grill – something that had been on Furst’s wishlist for years – to cook meat, seafood and vegetables alike. Unsurprisingly steaks are the most popular item at Cinder.

“The char and flavour that the Josper gives to the meat, and also the theatre of the flame and smells it puts into the restaurant [is appealing].

If we are working upstairs, as soon as the Josper is lit the smell drives us crazy, it’s amazing,” exclaimed Shearer.

As a slightly more upmarket offer than the pub’s bistro, the service model has also been elevated.

“We provide a more refined level of full table service in Cinder, but we try to keep it real and genuine. The Terminus prides itself on being an iconic local Melbourne ‘corner’ pub, and giving great service is what we do.”

Besides the a la carte menu, Cinder also offers a daily chef’s table menu that allows for more interaction between diners and the kitchen staff.

“The chef’s table is the area right in front of the kitchen pass where guests get to see the Josper

Worth the wait The Robbins island 9+ wagyu

in action, and also get some interaction from our

rump is the most popular

chefs. We have a couple of very passionate guys

steak at Cinder. The cut is

in there, Sunny and Rabin, who just love meat and take every chance to pop around and talk to the chef’s tables about what they are being served.

aged on the bone and only 15 portions are available every 40 days, so they don’t last long!

“We also offer a chef’s selection in the restaurant where guests let us know any dietaries, and we just bring it on. These are very popular and I think over half of diners would go for these options.”

Cinder has attracted quite a variety of diners since launching late last year, with spend per head being almost double that of the bistro. The restaurant serves high number of local regulars dining mid-week and on weekends, as well as a lot of birthday or special occasion dinners.

“We are also starting to see a higher number of real foodies that are looking to tick Cinder off their dining experience for the year,” states Shearer.

Having established itself as a haven for grill aficionados, Cinder will shortly launch ‘Cuts Club’.

Furst has had 100 handcrafted Japanese steel knives made that are on display in the chefs table area. The Cinder team is offering memberships to the club that will give people direct access to the dry ager and to Jake and his team, as well as some meat inspired events throughout the year.

August 2022 | 21

The Lucky Prawn at The Bob Hawke Beer & Leisure Centre

DINING OFFER

Upping the ante Publicans and chefs are rewriting a new chapter for pub restaurants.

By Aristine Dobson Photography Nikki To; James Adams and Jessie Ann for The Bob Hawke Beer & Leisure Centre WHEN IT comes to a dining offer, there are some meals that are simply foundational for a pub.

What’s a pub menu without a steak, a schnitzel and burgers? While those dishes might be the baseline for any pub offer, many venues have found that having an additional and somewhat elevated offer outside of the staples can bring in patrons on multiple occasions.

Pubs and breweries in Australia have adapted the concept, with venues across the country putting their own spin on elevated pub grub that draws customers in as much as their booze offerings. Hospitality talks to the Waterloo Inn’s Zac Green and The Bob Hawke Beer & Leisure Centre’s Nathan Lennon and Nicholas Wong about creating unique experiences that appeal to a wide market.

Head Chef Zac Green teamed up with his wife and business partner Alex Sumner last year to give the Waterloo Inn a new start. At first glance, it looked like a textbook pub, but the pair saw the potential to create a casual drinking and dining destination in Swansea, Tasmania. “It was meticulously maintained, but had no customers,” says Green. “There was a beautiful pool table, original bingo-style leather chairs, terrible artworks and curtains and an original menu board. It was a weird prospect to take it over and we had no real expectations, but then something clicked for the general clientele.”

22 | Australian Hotelier

DINING OFFER

Customers were no doubt intrigued by the menu,

be something like rabbit or pork trotters and you

which is described as “unpretentious dining” and

could get Guinness-fried battered oysters. At some

“food you want to eat without being tripped up too

point, I thought it’d be good to do a battered oyster

much”. Patrons rarely see the same dish twice, and

and things progressed from there.”

Green wouldn’t have it any other way. “Our best

Gastropubs are ever-present in Sydney, but The

menus are designed at the eleventh hour,” he says.

Lucky Prawn at The Bob Hawke Beer & Leisure

“A dish or two will change depending on what we

Centre in Marrickville has turned the Euro-centric

run out of and whether I’ve got something new to

concept on its head. Hawke’s Brewing Co. opened

move on to.”

a restaurant and pub earlier this year with the

Seasonality plays a big role in Green’s approach

intention of creating a multifaceted experience for

to cooking. For the most part, ingredients are

visitors. “As a beer company, a sense of home is

sourced from local Tasmanian producers. “I

incredibly important,” says Co-Founder Nathan

generally try to stick to Tasmanian produce,” says

Lennon. “Essentially, it’s a place to not only brew

the chef. “I’m definitely inspired by the seasons and

beer, but where people can come and drink it

what is available locally as well as what’s growing in

straight from the source.”

my own garden.”

An example is a dish that sees eggs from Green’s

In collaboration with business partner David Gibson, Lennon brainstormed food concepts that

chickens topped with a leek vinaigrette. “The leaks

would work with the venue. “We were initially

were donated from a friend who had them growing

thinking food trucks like every other brewery,”

amongst her asparagus and she treated them as

he says, “but when you consider 200 to 300

weeds,” says the chef.

people being in the venue, food trucks start to

The beer battered oysters have also had their

become challenging [when it comes to] service.

time in the spotlight, with the dish inspired by other

What story does that allow you to tell apart from

gastropubs. “I used to go to a bar in Melbourne

community engagement? It made us reconsider

called The Last Jar,” explains Green. “It’s an Irish

and take control of our food and [create] a really

pub and the food was amazing. There would always

clear narrative.”

We are honest in our approach to this style of food, simply because we love eating it so much ourselves.

Nicholas Wong

The menu riffs on popular Chinese-Australian dishes of the 1980s

August 2022 | 23

DINING OFFER

says Wong. “We are honest in our approach to this style of food, simply because we love eating it so much ourselves.”

Wong sticks to Cantonese dishes when it comes to the menu, with the restaurant sourcing select ingredients from local businesses in Marrickville. “We get the bread for the prawn toast from across the road,” says the chef. “The dumplings are made by Lai Shing Dim Sum Factory (which is only 200m from the Leisure Centre); our fermented fried bread used to mop up the XO pippi sauce is a by-product of Brickfields next door and our chefs frequent neighbouring Asian grocers for top-notch vegetables.”

Besides the food, the main drawcard of a pub is its beverage line up. At the Waterloo Inn, natural wines complement the culinary approach. “Natural wines are expressions of particular seasons, grapes, vineyards and winemakers that capture a time and a place,” says Green. “They’re not generic products, and I feel like they match the food, which is generally on for a short time, not a long time.”

The wine list constantly evolves and demonstrates the best makers in the state and beyond. “We have a selection of local wines on and a lot of them are from the East Coast,” says Green.

“Some of them are from good friends of ours, so we’re happy to showcase their wines. We try and tie the whole [list] into being local to the area just as the food is.”

Beer is of course the drink of choice at Hawke’s, and in the spirit of the late Prime Minister Bob Hawke himself, nothing goes better with beer than a Chinese meal. “Chinese food matches really well with beer,” says Lennon. “Dishes like hot numbing chicken wings get your mouth watering because it’s a mix of saltiness and spice, which makes you want to grab a lager on tap.”

Many people go to a brewery taproom for the sole purpose of drinking beer, but Hawke’s provides the experience and more at The Lucky Prawn. “Your expectation when you create a taproom attached to a brewery is that everyone will go there because they’re a beer lover who wants to taste the beers on tap,” says Lennon. “But we’ve found a really nice mix of patrons who are coming in on the back of wanting to sit down for a Chinese meal at The Lucky Prawn.”

Soon after, the pair came up with an idea that would align with

Share plates surpassed being a trend in restaurants many years

the Hawke’s brand — a Chinese bistro. “It didn’t take David and

ago, and the same can be said for the pub scene. The Waterloo

I long to land on a regional Chinese Australian bistro offering

Inn and The Lucky Prawn both encourage diners to split dishes

because it felt incredibly authentic to the 1980s, which is what

and believe it fosters a sense of togetherness among patrons.

we are representing,” says Lennon. “It’s super nostalgic and felt

“There’s a lot of people that aren’t familiar with the concept of

almost as Australian as anything else we could think of in terms of

sharing in this area,” says Green. “It’s amazing how the idea has

our own experiences growing up.”

been prominent in Sydney and Melbourne for a long time, but

The venue brought on Nicholas Wong (ex-Cho Cho San and

it hasn’t really cut through here. I think the most heart-warming

CicciaBella) as head chef of The Lucky Prawn. The menu is

thing I see is when people who have come in once before get their

reminiscent of what you would find at a Chinese bistro in a local

heads around the concept of sharing food. And when they come

bowling club and includes dishes such as prawn toast, sang choy

in again, they start repeating things I said to them the first time

bao, wontons and sweet and sour pork. “A good variety of menu

around such as, ‘The menu changes’; ‘It’s seasonal’ and ‘It’s a

items balance light and fresh ingredients with a hint of nostalgia,”

one-chef kitchen’.”

24 | Australian Hotelier

DINING OFFER

When it comes to menu design, share plates not only contribute to a table’s dining experience, but to the overall

Share plates are encouraged at The Waterloo Inn

vibe of a venue. “When you go to traditional pubs, you get a parmi and eat it yourself,” says Lennon. “We like share plates because they’re connected to group fun. It’s great to come in with a group of friends or family and order 10 things off the menu to share. I think, inherently, that’s what Chinese cuisine is all about.”

The expectations of pub restaurants have changed for good, with the Waterloo Inn giving locals the chance to try something new each time they come in to dine. “You’ve [still] got your bread-and-butter Tasmanians who do a pint and a parmi, but that’s not what we do and that’s okay because there’s another pub down the road that does exactly that,” says Green. “But then there’s the other group of people who retired in Swansea and want something different and interesting.”

Pub environments elicit a sense of familiarity, which is what Hawke’s leans into with ease. “People want to be out in groups more coming out on the other side of the pandemic,” says Lennon. “It’s about creating an experience that facilitates people getting back out there with friends.

We give them a pub-style experience, but do it in our own way with our own storytelling.”

This feature was originally published in the June issue of our sister publication, Hospitality. Check out its website at www.hospitalitymagazine.com.au.

The Waterloo Inn menu changes frequently depending on the local produce available

I’m definitely inspired by the seasons and what is available locally as well as what’s growing in my own garden.

Zac Green

August 2022 | 25

DINING NEWS

Naughtons Hotel

A win for the details Melbourne gastropub Naughtons Hotel took out a major dining award for its hands-on offering.

RESTAURANT & Catering Australia (R&CA) recently announced the winners of the 2022 Victoria and Tasmania Restaurant & Catering HOSTPLUS Awards for Excellence. The awards program formally recognises hospitality operators across a broad range of categories who consistently provide exceptional service and demonstrate culinary excellence in their respective fields.

The winner of the Restaurant in a Pub/Club award was Naughtons Hotel in the inner-Melbourne suburb of Parkville. With a focus on seasonal and local produce, the team at Naughtons Hotel loves to showcase the dedication that goes into high-quality

The menu focuses on seasonal and sustainable produce

and deeply considered produce. Its food ethos is a commitment to

many of our locals. It is great for the team to get this award as

‘nose-to-tail’ and ‘root-to-tip’ cookery. The kitchen is kitted out

recognition of their efforts.”

with all equipment needed for whole animal butchery, a Josper oven and a dry-ageing chamber for ageing meat in-house.

General Manager Ryan Moses says the award is great recognition of the deep thought and effort that goes into creating a well-rounded gastropub menu at Naughtons Hotel.

“The whole team feels very proud of the award - we’ve had

R&CA CEO Belinda Clarke congratulated each of the winners on behalf of the Association, recognising their significant contributions to the Victorian and Tasmanian hospitality sector during a challenging time.

“R&CA’s Awards for Excellence is one of the most important nights in the Hospitality calendar. It is always such an amazing

the pub for six years and over that time we’ve tried to build a

experience to recognise some of the state’s finest hospitality

reputation for quality gastropub fare.

businesses who showcase the very best our industry has to offer,”

“In the kitchen we do as much as possible in house - bake our own bread daily, make fresh pasta, butcher and age our own meat, make our own cheese, keep bees etc.”

Moses said that attention to detail is just as important in its service model, which adds to the dining experience.

“Front of house we try to create a warm, welcoming, community pub environment. We are on a first name basis with

26 | Australian Hotelier

Clarke said.

“After two years of hardship, the industry is now facing new challenges that require new solutions to fix them. Among others, rising cost of business and staffing shortages have made it so hard for hospitality to do what it does best. [The awards are] a true display of what it takes to survive and thrive in such trying times and all the winners should be immensely proud.”

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STAFFING

Love the one you’re with 28 | Australian Hotelier

STAFFING

While many operators are seeking perfection from new staff, Hastings People managing director Luke Butler argues that in a tight labour market its better to invest in the personnel you already have.

THE CURRENT hospitality

show some love to the people who are currently

market is tough to

committed to your business, well then it can be a

comprehend, purely because

thing of beauty.

we have never seen a labour

preferred beer and wine, do you choose to have

in numbers is staggering

nothing, or do you adapt and have what is on offer?

and, from my perspective,

This is a simple example, but the relevance is

the majority of operators are

clear. The fact is we make concessions based

taking too long to adapt in any

on availability every day, whether it is what we

meaningful way.

consume, the time at which we can attain something

Before we get too deep into this, it’s important to identify

Luke Butler Managing Director Hastings People

If you go to a party and they’re not serving your

market this tight. The shortfall

or the relevant price.

It is a supply and demand issue - there is a

the specific areas of the market

significant lack of demand for the supply of jobs in

I’m referring to. Yes, the whole

hospitality, so we adapt.

market has been impacted, but here I’m focusing

The lack of experience in venues is palpable right

only on junior roles within venues: Assistant

now, no matter where you go. No one is immune to

Managers, Duty Managers, CDPs, Commis Chefs

it. The proactive action here is to focus inwardly and

and casual staff both front and back of house.

invest in and learn to love the people you already

This is not an area that Hastings dabble in outside

have working in your team. Give them the training

of our Temp business, but based on a wave of

they need; offer incentives that will keep them in

feedback from our clients, it is clearly the most

love with you and the industry more broadly.

challenging part of the market.

It would appear that many operators are still expecting ‘perfection’ to walk through the door.

Unfortunately that isn’t going to happen in the vast

We need this to be an industry-wide practice so we can rebuild the stocks, ensuring more demand for hospitality roles now and into the future.

Rather than constantly spending money on

majority of cases. ‘Perfection’ in this context means

recruitment, invest some of that money back into

someone who has great relevant skills and is an

the team you have right now and challenge yourself

excellent culture fit for the organisation. While that

to make your team better. For many it is not ‘an’

might seem reasonable, herein lies the problem.

option, it is ‘the only’ option.

In this market, attaining this simple measure of

Showing your team love is more than giving them

suitability is exceptionally challenging and rather

more training, it is about understanding what makes

than hanging on to this expectation, employers need

them happy. It’s about how you can enhance their

to re-think. I know some will read this and think I am

entire lives, not just their working experience. It is

copping out, but this is the reality of the situation.

showing them genuine love.

Several high-performing organisations who have already made this shift.

A shift in focus The market has changed dramatically and by

It might feel strange, but it’s a paradigm shift demanded by this new talent market. Appreciate your team for what they bring to the business rather than focusing on what they are lacking.

Emphasise the good, not the bad. It’s all too

default, operators also have to change. The new

easy to get stuck in the ‘woe is me’ mindset and

motto we all need to adopt is ‘If you can’t be with

that could just be your greatest enemy in this talent

the one you love, love the one you’re with.’

market, or any other market for that matter.

Is this such a bad thing?

Yes it is, if you continue to focus on the negative

If the time, money and energy that is being spent on finding new and ‘better’ staff was invested in

of not having the staff you really want. But if your

showing love to the ones you are with, I believe your

focus shifts to the positive and the resolve to

business would be better for it.

August 2022 | 29

The newly constructed cabanas at The Camellia Hotel

OUTDOOR OPPORTUNITIES

30 | Australian Hotelier

OUTDOOR OPPORTUNITIES

A warm welcome Two pubs show how a well-designed outdoor area can protect from the elements and bring even more patrons to your venue.

Dan O’Hara (left) and Andrew Do

Sunnybank Hotel’s new outdoor shade structure

LATE LAST year, a new pub opened its doors on the site of a former Hooters restaurant in the heart of Sydney’s western suburbs.

The Camellia Hotel, located opposite Rosehill racecourse on the outskirts of Parramatta, is the result of a $3 million redevelopment project by Dan O’Hara of O’Hara Group to turn what was an outdated restaurant concept into a family-friendly hotel for the whole community.

While O’Hara has overseen numerous hotel renovations, this was his first full scale redevelopment. Running the Camellia Hotel is Andrew Do, a former licensee at The Central Hotel Blacktown and The Fairfield Hotel.

“Everyone seems really excited to have a new pub in the Rosehill area and they have been impressed with the fitout of the hotel,” Do says. “The outdoor cabanas have been really popular.”

It’s also an exciting location, he says, positioned across the road from Rosehill Racecourse and the proposed Camellia town centre redevelopment. Located on James Ruse Drive, a busy main road, the colourful cabanas on the pub’s front deck create a an eye-catching, yet relaxed and welcoming atmosphere. Painted in the Camellia brand colours and decked out with bright comfy cushions, the cabanas are the main attraction of the pub’s outdoor space.

Everyone seems… impressed with the fitout of the hotel. The outdoor cabanas have been really popular.

Andrew Do, The Camellia Hotel

STYLISH SHADES Another pub making improvements to its outdoor area is the Sunnybank Hotel in suburban Brisbane. It has been 12 months since it underwent renovations, and part of that included the upgrade of the outdoor dining space. The revitalised outdoor space has helped bring in more people to the venue.

“Post the renovations we have been able to utilise all the spaces and with a solid food business, we are seeing more people enjoying the

August 2022 | 31

OUTDOOR OPPORTUNITIES

Inside the hotel can get quite busy, but people enjoy spending time outside under the alfresco dining area in a quieter space.

Jayden Lowry, Sunnybank Hotel

The outdoor area of the Sunnybank Hotel has proved popular since modular shades were installed

Feel the heat With Sydney currently in the middle of an unusually cold winter, the Camellia Hotel recently sought out a heating solution, one that was discreet, produced a variable amount of heat, could be easily recessed into the design, and could match the décor.

O’Hara landed on Bromic heaters that are powered by powered by solar panels on the

outdoor dining space under the new canopy shade structures,” states venue manager Jayden Lowry.

Not only does the space have picnic tables, a big TV and festoon lights, but the addition of heaters in the space means people can even enjoy the outdoors on a cold winters’ night. Also helping protect from the elements is the new shade structure installed by MakMax. “The new shade structure is bigger, and we have been able to increase volume and give patrons an alternative space to use. Inside the hotel can get quite busy, but people enjoy spending time outside under the alfresco dining area in a quieter space.

On big live event days (UFC and boxing) people will sit outside and watch the event on the big TV. It’s a product we are proud of,” states Lowry.

It has even brought in attention from passing traffic, as the aesthetics of the structure were also considered.

“The new canopy looks great from the roadside and is a statement/feature that people notice as they drive by on the busy intersection, especially at night with the lights on under the canopy. We had plenty of onlookers and comments when the structure was getting built. Overall, we have had lots of positive feedback and experiences,” states Lowry.

“We are pleased with the new MakMax shade – strong and sturdy. It was interesting watching them put it together – stretching the fabric and installing the structure. It’s a product we are proud of.”

32 | Australian Hotelier

roof of the venue.

According to Bromic’s key account manager, Australia and New Zealand, Matt Kelman, 95 per cent of the company’s hospitality sector heater sales used be gas, but these days that’s fallen to just 30 per cent.

“Electricity has become more favourable thanks to green energy deals,” he says.

“Also, there’s a pushback on portable gas heaters due to regulations around worker safety and bottle storage.”

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DESIGN & BUILD

Dive on in

Beloved Petersham pub, The Oxford Tavern, has maintained its dive bar vibe while broadening its appeal, as owner James Thorpe tells Seamus May. IT HAS been nearly a decade since the

just over 800 square metres. So we always

Oxford Tavern, found on a corner plot

wanted to maximise the space.”

in Sydney’s trendy Inner West, last

Opening up that front bar room, the space that visitors first enter, was a priority for Thorpe and the group.

underwent a refurbishment. Since then

Smarter spaces

the venue has changed hands, being

For Odd Culture Group it was clear that a

and Saturdays, so creating a bit more

picked up by Odd Culture Group.

lot of Oxford Tavern’s indoor space was

space for guests was always an outcome,

going to waste, and the redevelopment

and also creating an area where you

sought to make better use of those spaces.

could get good lines of sight to a live

As such, James Thorpe, CEO of the Odd Culture Group, told Australian Hotelier it was high time for a refresh at the Tav, as it is known to locals.

“The last sort of major – I want to say

“Old buildings tend to have lots and lots of back of house spaces,” Thorpe states.

“The Tav, when we bought it, the

“We were reaching capacity on Fridays

performer,” Thorpe explains.

Live music and performance is a significant part of the Oxford Tavern’s

major, but it wasn’t really – renovation was

ground floor alone was nearly 50 per cent

offering, but the current arrangement

undertaken in 2013, so nearly ten years

back-of-house, just rooms and rooms that

meant the space was unsuitable for

ago,” Thorpe says.

weren’t being used for anything, and so in

such attractions.

“We’ve always wanted to do it as it is our biggest property in terms of footprint,

34 | Australian Hotelier

an old pub, they tend to just get filled up with random knick-knacks.”

“We do get the possibility of booking fairly large bands from time to time. When

DESIGN & BUILD

we sat down with the floor plan and worked out where we could put, say, 200 people [who] could see the band, there wasn’t really anywhere in the pub where we could do that,” Thorpe says.

While this played a part in stimulating the refurbishment of the pub, the real driver, Thorpe explains, was simply rejuvenating a space that had lost its lustre.

“The main motivation was really just updating what had become a very, very tired and old fit-out.

There were bits and pieces that were really at the end of their life, or perhaps in zombie mode,” Thorpe says.

“Now we wanted to give a breath of fresh air

The beer garden

to what is really a beautiful pub, and really ideally situated, and has a really interesting history and character.”

New look, same pub A crucial consideration during the refurbishment was retaining the identity of the Tav. “[The refurb] wasn’t done to compete with any new trends. We like each of our spaces to speak for themselves,” Thorpe says.

“Each phase is inspired by a certain concept or mood or aesthetic, and we try to really bring that out of the space, rather than gutting everything The dive bar aesthetic has been retained at The Oxford Tavern

back to nothing and painting something on.”

“With the Oxford Tav, it’s been known as a dive

The Tav is one of the last dive bar pubs in Sydney

August 2022 | 35

DESIGN & BUILD

pub, one of the last remaining in Sydney – so we just really channelled the dive bar aesthetic.”

Old signs and lights from when the pub was first opened have been used in the new fit-out

CHECK ONE TWO The Oxford Tavern shares its walls with residential properties, and with live music on the billing and a 3am licence, sound dampening was a high priority.

“We started using this material called Soundcheck, which is like gyprock that has sound attenuation properties. Soundcheck’s been around a while, but the newer version that we’re using is completely incredible,” Thorpe says.

“Without going into the neighbour’s house and measuring the sound, it’s hard to know how effective it is, but we had some very, very loud nights over the weekend and didn’t hear anything [from the neighbours].”

As such, many of the original features of the Oxford Tavern were retained, including some that dated back to the venues original function as a strip club.

“All the old classic neon signs and decorations from that era were retained – all the ones that are appropriate,” Thorpe says.

Ordinarily, Thorpe handles much of the design process himself, as he has done most recently with Odd Culture’s self-titled venue on Newtown’s King Street.

However, with The Oxford Tavern, he worked closely with his bar team to create a functional, aesthetic bar space that would allow for high quality service.

“We obviously had the concept and I spearheaded the process there, but a lot of individual elements were brought about by the team and by the venue staff, which is actually really cool,” Thorpe explains.

“The stainless-steel bar design would be the best example. Every time you design a cocktail station, you always end up with lived experience of ways that it could be better.

“As a former bartender myself, you walk into most bars and you can immediately see the ways in which it’s a little bit clunky in set up. Our group beverage manager worked really hard in collaboration with the venue staff on creating a bar that was fit for purpose. It’s quite a large pub, so being able to dispense drinks very quickly is important,” Thorpe adds.

Another striking feature of the venue is its wall art, which was created by Bodie Jarman, a sign artist working out of the El Oso Negro studio. Jarman worked with Thorpe and a neon sign artist to remove the existing neon fixtures from their Perspex casing, and mount them in a way so that the wires were hidden, but the art was illuminated.

“So there’s a really beautiful glow onto the wall, onto the artwork that’s been painted by Bodie – that’s definitely a highlight.”

In all, the refurbishment only took about four weeks, and the venue was able to remain operational during that time.

“We have a really dedicated team of contractors. They turned it around really quickly and we didn’t need to close the pub pretty much at all during the process. We just traded out the back in the beer garden.”

Ultimately, the plan is to expand on the beer garden and backroom bar.

“The next stage is going to be re-do the flooring in the back, knocking through the windows into the big garden and then install timber bifolds. Then the plan is to go out into the beer garden, so that rear bar will feel like a bright, airy, natural extension of that space.”

36 | Australian Hotelier

www.paulkellydesi

gn.com.au

The Hook Island Lodge site in the Whitsundays.

TALES FROM THE TOP

Below: Glenn Piper and family. Image by Steven Woodburn

Focused on the coast

Sydney-based hotelier Glenn Piper discusses the impetus behind his recent spate of coastal acquisitions.

SYDNEY HOTELIER Glenn Piper has

and the venue reopened in January 2021,

added three new venues to his portfolio

transformed into a beachside haven

in quick succession. The latest, the

celebrating surf culture.

Hook Island Lodge in the Whitsundays,

Piper says he hasn’t been actively

“It has to be coastal. I love Australian beach culture.”

The acquisitions have also all been coinvestments: “I always like to partner with

is a 9ha site with more than 1km of

pursuing properties since then – instead

locals. It’s great to have locals involved

water frontage and a DA for a 50-room

his latest acquisitions presented

as they become huge ambassadors for

eco-resort.

themselves incidentally.

the property and it’s also a way the

The Lodge is his third acquisition in

“I’m not out there hunting for properties

community can be involved.”

six months, following on from the Beach

– with Q Station and Merewether, those

Hotel in Merewether in Newcastle and

opportunities presented themselves.

family are his co-investors. “My family

the leasehold of the Q Station Hotel on

I enjoy hospitality, and I love creating

who live in Newcastle were actually the

Sydney’s North Head.

spaces where people can have a good

ones who told me the pub was on the

time, a memorable experience.”

market. They are on board as investors

The latest spate of acquisitions, believed to have collectively cost him

In each case, Piper saw an opportunity

In Merewether, members of Piper’s

which makes the sale even more special.”

around $100 million, come two years after

to create something positive for the

Piper bought his first pub, the Harbord

community, with each venue also having a

him that Q Station was for sale. “I was

Hotel at Freshwater in Sydney’s Northern

rich history.

blown away with the significance of that

Beaches off its owners of 40 years. Piper,

“I’m drawn to heritage buildings with

who started out in residential property

community significance. It’s about whether

management in Sydney’s western suburbs,

I can create something special with all that

says that as a Freshwater local, the

history. If I can, I’ll get involved.”

Harbord Hotel was special to him.

“I was drawn to that building and its architecture, and as I’m a property guy, I

The Beach Hotel in Merewether, for instance, is over 100 years old.

“It’s been serving its community, and

Similarly, a friend had texted him to tell

asset and what it could do for Manly and the Northern Beaches.”

His most recent acquisition, Hook Island in the Whitsundays, is a stunning and diverse tourism destination.

“There’s nothing quite like it. Very few locations in the world can offer this level

actively sought it out. I had a conversation

it holds significance. It is looking a little

of natural wonder. I want to create an

with the owner to see if they were

tired and it hasn’t had any investment

experience that befits the beauty of the

interested in selling.”

to modernise it. That’s something I’m

island and the Whitsundays – respectfully

interested in – telling a story in modern way.”

and sustainably.”

The owners agreed, and the Harbord contract was settled in February 2020.

There are other things that Piper’s

When it comes to future acquisitions,

When lockdown hit two months later, a

acquisitions have in common – all are on

Piper says while he’s still open to growth,

planned renovation was brought forward

the waterfront.

his plan is to focus on his current venues.

38 | Australian Hotelier

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SHREDDE SLICED

A CUT THE R

∞ 96 SLICES 8 X 1.5KG: 101305

Serving suggestion

e reckon there’s nothing better than adding a bit of CHEER™ cheese to any dish, whether it’s a simple toastie, a big burger lunch, or the crowd-favourite pub meal, the delicious chicken parma!

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With both slices and shredded products available to suit a variety of tastes, take your meals to the next level with one of the best from our CHEER™ squad.

WE BELIEVE IN BRINGING PEOPLE TOGETHER TO ENJOY THE SIMPLE PLEASURES IN LIFE – CHEESE.

∞ 6 X 2KG: 1013097 ∞ 6 X 2KG: 1013097 ∞ 6 X 2KG: 1013049 ∞ 6 X 2KG: 1013049

KEY STATS KEY STATS ∞ STRENGTH ∞ STRENGTH

• Between a Colby and Extra Tasty • Between a Colby and Extra Tasty

∞ SHRED ∞ SHRED

• Firm shred and smooth texture • Firm shred and smooth texture

∞ USAGE ∞ USAGE

• • • •

ED ED OR OR D, D, CHEER CHEER IS...

IS...

T ABOVE REST.

50 50

TASTY TASTY

∞ 72 SLICES 8 X 1.5KG: 1013091 ∞ 72 SLICES 8 X 1.5KG: 1013091

Perfect for grilling Perfect for grilling Suitable for wraps and sandwiches Suitable for wraps and sandwiches

PARMA PARMA BLEND BLEND KEY STATS KEY STATS

∞ UNIQUE BLEND ∞ UNIQUE BLEND

• Mozzarella / Aussie Jack • Mozzarella / Aussie Jack

∞ TIME SAVER ∞ TIME SAVER

• Perfect for reducing in-house blending • Perfect for reducing in-house blending

∞ USAGE ∞ USAGE

• Designed specifically to melt and • Designed specifically to melt and go deliciously golden brown go deliciously golden brown • Extrudes little oil when melted • Extrudes little oil when melted • Perfect for baking or grilling • Perfect for baking or grilling

AUSSIE AUSSIE JACK JACK KEY STATS KEY STATS

∞ STRENGTH ∞ STRENGTH

• Similar to a Colby cheese • Similar to a Colby cheese

∞ SHRED ∞ SHRED

• Semi firm, creamy, natural coloured cheese • Semi firm, creamy, natural coloured cheese

∞ USAGE ∞ USAGE

• • • • • •

Can take high heat without burning Can take high heat without burning Extrudes very little oil when melted Extrudes very little oil when melted Perfect for melting and long bakes Perfect for melting and long bakes

∞ 96 SLICES 8 X 1.5KG: 1013098 ∞ 96 SLICES 8 X 1.5KG: 1013098

HORECA CONNECT HORECA CONNECT

MAKE THE SUBSTITUTE TO AN AWARD-WINNER!

SUPER SUB.

Serving suggestion

BUTTER BLOCKS ∞ SALTED BUTTER 10 X 1KG: 1002027

KEY STATS ∞ TASTE • Creamy and rich

∞ STRENGTHS • No artificial colours, flavours or preservatives

∞ USAGE • Perfect for cooking or baking

∞ UNSALTED BUTTER 10 X 1KG: 1002126

7G PORTIONS ∞ butter portions 200 X 7G: 1001952

7g

∞ dairy soft butter blend portions 200 X 7G: 1001953

DEVONDALE BUTTER IS AWARD-WINNING AND CRAFTED BY EXPERTS. USING MILK FROM AUSSIE COWS THAT GRAZE FREE, FRESH CREAM IS CHURNED TO PRODUCE DELICIOUSLY RICH DEVONDALE BUTTER.

HORECA

CO

N NECT

SCAN

TO VIEW THE COMPLETE SAPUTO HORECA RANGE BROCHURE.

CONTACT YOUR LOCAL DISTRIBUTOR TO ENQUIRE OR EMAIL AUS.FOODSERVICE@SAPUTO.COM FOR FURTHER INFORMATION.