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10 Cover Story: Fever-Tree and Papa Salt have collaborated on a gin spritz RTD that will be the go-to order of the summer.
14 ALIA Review: At the 30th anniversary of the ALIAs, the 90s reigned supreme.
Ed’s Pick
20 Entertainment: As venues support live music acts, they foster community and creativity.
26 The Country Trend: From aesthetics to entertainment to F&B, Aussie pubs are interpreting the country movement –with great success.
6 News: What’s happening in pubs across Australia.
30 Design & Build: Grand View Hotel’s transformation honours history while celebrating the outdoors.
34 Tales from the Top: Best Publican winner Rachael Paul on the power of the personal at Bat & Ball Hotel.
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I RECENTLY went on long service leave (thank you Molly Nicholas for looking after the magazine in my absence!), and was lucky enough to travel to Europe. One of the places we travelled through extensively was Italy. This isn’t a ground-breaking statement, but the food was spectacular. Most dishes were simple, but always used the freshest ingredients possible. A caprese salad, using four fresh ingredients, was exquisite. Pappardelle with wild boar ragu could make you weep. A pizza with no cheese in sight was life-changing. It was an incredible trip, but the one thing we missed was the pub. Continental Europe may have some
incredible F&B, but it just hasn’t figured out the pub quite like Australia.
So thank you to all of you for creating places that are a welcome mix of a casual setting, great F&B, and a fun atmosphere –there’s no place quite like the Aussie pub.
I wish you all a wonderful Christmas and New Year. See you in 2026!
Cheers!
Vanessa Cavasinni, managing editor E: vcavasinni@intermedia.com.au
or Call: 1800 651
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2025 AHA National Awards for Excellence were held on 17 November, with more than 600 operators and industry stakeholders from across the country gatherine at RACV Royal Pines Resort on the Gold Coast to honour the highest quality pubs and top talent within the industry.
AHA national president David Basheer remarked: “Hotels are more than venues – they are the beating hearts of their communities.
“From the smallest regional pub to the largest city property, our hotels bring people together in good times and tough times. Tonight’s winners show why Australian hospitality is the benchmark: welcoming, hardworking and deeply community-minded venues.”
From the smallest communities to the largest
The awards recognised pubs from all over the country that ran the gamut of servicing tiny rural communities, to large-scale capital city operations. This range in pub operations was reflected in the three Overall Hotel winners.
Lockington Hotel, in the small Victorian border town of the same name, was awarded Best Overall Hotel – Remote. Linda Neville, manager of Lockington
Hotel, told Australian Hotelier that the win was the result of hard work of everyone involved in the pub.
“We were so humbled at receiving the award and one of our proudest moments for our team. We think it shows all our hard work from back-of-house to frontof-house has paid off and truly shows all our endeavours and hard work are paying off,” stated Neville.
South Australia once again took out both the regional and metropolitan overall hotel awards, with Loxton Hotel and Arkaba Hotel respectively.
Located in South Australia’s Riverland region, the Loxton Hotel underwent a major renovation in 2022 and has spent the last few years upgrading its offering ti include seven distinct F&B zones, and both hotel and motel accommodation.
“This award is a huge honour for our team. The last five years of improvements, from our renovations to our focus on lifting the standard of food and service, have really paid off. We owe it to our dedicated staff and the support of our community,” stated Loxton Hotel general manager David Morrison.
For the second year in a row, Hurley Hotel Group’s Arkaba Hotel was named Overall Hotel of the Year – Metropolitan.
The pub has won the award a further two times, in 1997 and 2001.
“We are incredibly proud to take home the AHA National Best Hotel – Metro award for two consecutive years,” stated Jenny Hurley, co-founder of Hurley Hotel Group.
“To also be recognised as Best Entertainment Venue further reinforces the Ark’s position as one of Adelaide’s truly iconic locations. To our exceptional team, our talented performers, and every guest who walks through our doors – thank you. You are what makes the Ark what it is.”
Taking out the last major award of the night was Victoria’s JBS Hospitality for Best Hotel Group Operator, which operates ten venues across Melbourne, including the Grosvenor Hotel and Dick Whittington Tavern in St Kilda and Hotel Brighton.
“We’re thrilled to be recognised as Best Hotel Group Operator at the AHA National Awards. This honour reflects the passion and hard work of our team across all venues. Our philosophy is simple: deliver genuine hospitality, invest in our people, and stay focused on the guest experience,” stated Jonathan Sherren, owner of JBS Hospitality.
Silverwater Hotel, a large-format hotel in Sydney’s west, has been sold to Marlow Hotel Group in the highest-value pub deal in Sydney in 2025 to date.
The competitive on-market sale campaign was conducted by HTL Property and JLL Hotels & Hospitality on behalf of the family-owned Momento Hospitality, steered by HTL’s Daniel Dragicevich and Andrew Jolliffe, and JLL’s Ben McDonald and John Musca.
The Silverwater Hotel was a brownfields redevelopment project by Momento Hospitality. The site formerly housed the DOOLEYS Waterview restaurant, which was relocated at the end of 2022, and the site then sold to Momento Hospitality.
“Momento are widely regarded as pioneers in hotel redevelopment, with their current portfolio uniquely made up entirely of hotels they have literally built themselves. As such, Silverwater was a masterful brownfield play; acquiring what was formerly a licenced premises, refashioning it into a fullservice traditional hotel operation, with the exceptional sales result franking their astute strategy,” stated Dragicevich.
Silverwater Hotel sits on a corner block on arterial Silverwater Rd, and operates a bar, bistro, gaming room with 30 gaming machines, multiple outdoor areas, and substantial on-site parking. It also benefits from late-night trading privileges.
It also is one of only a few pubs in the area, and is expected to benefit from local and state infrastructure projects occurring nearby, including the $17.5m redevelopment of community sports complex Newington Reserve; and Silverwater Connect, an industrial business park.
“This sale represents the largest Sydney metro pub transaction of 2025 and the depth of the market at this price point is testament to the scarcity of supply for true A-grade trading hotel assets,” stated McDonald.
Silverwater Hotel is the second large-format Western Sydney pub buy for Marlow Hotel Group this year, acquiring the Doonside Hotel in July. The group described the latest acquisition as a move to further strengthen its portfolio of diverse pub assets.
The sale continues what has been an active year for Momento Hospitality, which has seen the group sell its brownfields award-winning pub The Duke of Dural to Good Beer Company, while launching Bella LIVE.
This year, the Australasian Hospitality and Gaming (AHG) Expo celebrated its biggest and best occasion yet, attended by more than 3,000 visitors from overseas and right across Australia. On 25 and 26 March 2026, venue managers and their teams will come together once again for a cornerstone event that shines a spotlight on so much more than just gaming.
Taking place at the Brisbane Convention and Exhibition Centre, next year’s event is shaping up to bring a fresh approach, complete with a diverse array of exhibitors from all corners of the hospitality sector, and world-first debuts.
Showcasing the new experiences and innovations driving the sector, the expo helps attendees discover the exciting opportunities, services, products, and technology out there while remaining at the top of their game.
The AHG Expo 2026 will foster an even more engaging environment, promoting a more interconnected industry with opportunities for both new and familiar faces to network, learn, and mingle.
The AHG will reveal more opportunities, competitions, and other announcements closer to March 2026. Until then, visitor registration is now open, and free. Visit ahgexpo.com to find out more about the expo and how to register.
So, be sure to visit and sign up to the mailing list if you’d like to stay up to date, or contact the event’s friendly sales team through 07 3607 1226 or sales@ahgexpo.com.au
The Pub Group (TPG) Hotels has launched its first-ever School Leaver Hospitality Program, to improve staffing challenges within its venues and provide education to the next generation of regional hospitality employees.
Created in collaboration with local schools, Tamworth Community College and the NSW Government’s Regional Industry Education Partnerships (RIEP) program, the initiative is designed to inspire school leavers to join the hospitality industry – whether casually or full-time – providing practical skills, confidence and a sense of opportunity.
Over the course of two sessions, a total of 60 year 12 students from Farrer School and Calrossy School, Tamworth, received their RSA and RCG, and participated in hands-on hospitality workshops, with curated sessions in ‘bar basics’, ‘food essentials’ and ‘careers in hospitality and events’.
As a result, local students have demonstrated new-found enthusiasm for the industry, demonstrating how venues, educators and government programs grow regional talent and support community employment pathways.
Craig Power, owner and director of TPG Hotels was inspired to solve issues surrounding staff shortages. The challenge he identified was a lack of interest in hospitality and a lack of skills from young workers.
With the help of TPG’s business development manager, Lizzie Kelly, and operations manager Drew Holgate the program was born.
“Everyone keeps saying ‘no staff, no applications’. My approach was simple –don’t wait for them to come to us, let’s go to them. Then Lizzie and Drew did the rest. Connecting with schools early puts hospitality on young peoples’ radar and helps them see the industry as exciting, social and full of opportunity,” said Power.
He added: “A talk I gave at Tamworth Community College a while back resulted in someone joining our team who is now one of our up-and-coming licensees. It showed how keen students can be when you give them a chance. So, we offered them the opportunity to certified and be ready for work in our venues.”
The team then worked together to develop educational resources for a twoday course that covered front-of-house and back-of-house skills essential to working in pubs, which was delivered by Southgate Inn licensee Laarne White and Longyard Hotel chef Tilly Ainsworth.
“The college delivered the RSA and RCG training and supported the students brilliantly. RIEP helped link schools, employers and training while we simply provide the opportunity and the workplace pathway,” explained Power.
Reflecting on the success of the course to date, he said the feedback from students has been incredibly rewarding.
“The students at both schools, the organisers and staff all enjoyed the program. Students said it boosted their
confidence and gave them a good feel for the industry. Several even applied for jobs straight away and our operators are keen to bring the students in over summer.
“Our staff have also been very impressed with what they have seen so far. Students have come in with better awareness of compliance, customer behaviour and what’s expected in licensed venues,” he told Australian Hotelier
Power said another important element of the program has been addressing stereotypes surrounding careers in hospitality.
“All over the world working in hospitality is a respected career and not looked down on the way it is here. Pubs are a massive industry and major employer, but it’s still not viewed as a career path. Young people are still learning to see the opportunities and the growth that the industry’s had, and that it can actually be a good career.”
His advice to other pub operators
across the country is to be involved in creating change and tackle the issues around staff and skills.
“You gotta get up and start being creative about how we are going to tackle skill and staff shortages. We’ve got to train and educate, and it’s part of our responsibility to be setting up these programs to initiate that,” he said.
“Hospitality builds confidence and real communication skills. In a social-media world, that’s becoming rare. If we show young people the value of this industry early, we build better workers and stronger venues.
“Engage schools early, offer opportunities and build a pathway. It creates a reliable stream of young workers who actually want to be there.”
In the new year, Power said TPG Hotels plans to continue the initiative with another two local schools already in mind.
“We will be expanding. It’s a simple, effective and easy-to-roll-out program to more schools and regions, and we as a group will be looking to offer traineeships and more opportunities for more students.”
Crafted with summer in mind, the bright and zesty new serve offers an alternative to the traditional gin and tonic, leaning into the rising popularity of spritz-style drinks.
IN A collaboration that brings together Fever-Tree, the leading global mixer brand by retail sales value, and Australia’s Papa Salt gin, comes the launch of the Blood Orange Gin Spritz.
The gin brand founded by Margot Robbie, Tom Ackerley, Josey McNamara, Regan Riskas and Charlie Maas is expanding upon its ready-to-drink (RTD) range with a new product that blends FeverTree’s blood orange soda made from Sicilian oranges, and Papa Salt’s distinctive coastal gin, using zesty Australian botanicals like roasted wattleseed and native finger lime.
Presented in 250ml cans, the Blood Orange Gin Spritz is described as easy to drink, bright and citrus-forward with a herbaceous finish.
Promising a fresh twist on the classic spritz, Papa Salt’s newest RTD sits at five per cent ABV, with only 107 calories and significantly less sugar than other spritzes on the market.
Papa Salt gin was inspired by its founders’ shared love of gin and Australia’s coastal lifestyle. It is distilled in Byron Bay, in a zero-waste facility powered by renewable energy.
Robbie said the brand’s latest collaboration offers a refreshing, alternative serve to its signature gin which is traditionally enjoyed with tonic or soda.
“We made Papa Salt because we wanted an easy to drink gin to share with our friends. For us, nothing beats Papa Salt with soda and a generous wedge of blood orange; it’s a simple, delicious combination that never disappoints.
“Fever-Tree has always been our go-to mixer, so we are thrilled to be partnering with them on this refreshing Blood Orange Gin Spritz. We hope you have one in hand all summer long,” she said.
The collaboration also reflects the growing popularity of RTDs and spritz-style drinks in Australia, influenced by shifting consumer preferences towards premium, lower-sugar, lower-ABV serves.
Tim Warrillow, co-founder and CEO of Fever-Tree, noted the two brands shared appreciation for innovation, quality ingredients and occasion-led design.
“While the classic G&T of course holds a special place in my heart, working with the team at Papa Salt has opened my eyes and taste buds to how perfectly our premium sodas pair with gins and nowhere more so than our Blood Orange Soda and their fantastic Coastal Gin.
“It was clear from our very first meeting that our teams share the same philosophy and deep-rooted commitment to using the highest quality ingredients to create the exceptional drinks. I have no doubt gin aficionados and spritz lovers alike will share my enthusiasm for this perfect summer drink… roll on those long summer days,” he said.
The Fever-Tree x Papa Salt Blood Orange Gin Spritz is distributed nationally by Iconic Beverages – ALM Product Code 359836.
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The 2025 Australian Liquor Industry Awards (ALIAs) took it back to the 90s to celebrate its 30th anniversary – while also honouring the best and brightest across the on- and off-premise.
CELEBRATING IT’S 30th anniversary in style, the ALIAs honoured the decade when it all began, with the theme ‘90s Pop Culture’. Held at The Fullerton Hotel in Sydney on 5 November, attendees got well into the theme, with outfits spanning the gamut of neon tracksuits and double denim; as well as odes to the likes of Britney Spears, Backstreet Boys, South Park, the Chicago Bulls, Pulp Fiction, Bend it like Beckham, Silent Bob and more.
Throughout the festivities, the hard work of the industry was celebrated. In the on-premise component of the awards, pubs were celebrated – with both large and small operators recognised with wins.
In the major awards, Best Hotel was taken out by Hurley Hotel Group’s Arkaba Hotel, in Fullarton, South Australia.
Scott Oakley, general manager of several Hurley Hotel Group venues was on hand to accept the award.
“It’s a big privilege for us to win Best Hotel and a good accolade for all of the hard work that our staff put in. It’s a great privilege and a great honour to win. We did renovations 18 months ago and that’s really turned our business around, our staff are great, and our offering is great. To be a South Australian pub and win this national award is a big privilege, and reward for all of the hard work our team put in.”
The major win for the Arkaba came off the back of being named Best Overall Hotel – Metropolitan at the AHA SA Awards for Excellence for the second year in a row, as well as being named Best Overall Hotel – Metropolitan at the 2024 National AHA Awards. Hurley Hotel Group was also Highly Commended in the Best Hotel Group Operator category.
Laundy Hotels took out Best Hotel Group Operator, operating more than 45 pubs across New South Wales, including The Log Cabin, Penrith; Watsons Bay Hotel; Woolly Bay Hotel; and The Marsden Brewhouse.
Director Danielle Richardson acknowledged the work of the industry as a whole, as well as the founder of the Laundy Hotels group, her father Arthur Laundy.
“We are incredibly proud. We work in an amazing industry, and we love that this industry, we can keep innovating, drive growth and creating great places for our communities to come and enjoy a great time all together. Our success comes from my dad Arthur and his values. His value of family and being a part of the community has been the substance to our business over time.”
Director Shane Richardson added: “There is just a passion for this industry through the whole family. We’re very proud and it’s quite humbling. When you look at the quality and the standards
set in our industry these days, it’s so strong. So it really is such an honour and a humbling experience to be recognised.”
In a show that smaller operations can also showcase industry excellence, Best Publican was awarded to Rachael Paul, coowner of the Bat & Ball Hotel in Redfern, Sydney (read more from Paul on p 34). The Bat and Ball Hotel’s operations were taken over by Paul and her partners in mid-2024, and have quickly become a favourite in the Sydney pub scene ever since.
“Everyone says this but really this award is so unexpected. This is a really big job so to be recognised is amazing,” stated Paul on her win.
“For us it’s been about really caring, being really hands on and trying to run a big operation as the little guys. We’re a small business and it’s our first pub so it’s really important to us. I think that really comes across.”
The Bat & Ball Hotel was also the recipient of the Best Pub Dining Award.
Other big pub winners on the night included Momento Hospitality, who took out Best New Pub or Renovation for Oran Park Hotel, and Best Gaming Venue for Bella Vista Hotel. Sonnel Hospitality took out Best Sports Venue for Marrickville Tavern, while The Dry Dock in Balmain took out Best Wine List, besting dedicated wine bars from across the country.
Industry partners were also acknowledged at ALIA 2025, acknowledging the great work they do with venues to ensure pubs and bars are bringing top-notch offerings to their customers.
Paramount Liquor was named Best On-Premise Distributor or Wholesaler.
“It’s an incredible honour to win – we’ve been around for over 30 years now as a family-owned business but we weren’t expecting this, it’s a real honour and we’re just chuffed,” stated David Paton, supplier relationship executive.
“We focus on customer service above everything else and we’re very supplier focused as well, so we partner with a focus for the long term. We love the liquor industry, and I think that passion shows through.”
Best On-Premise Supplier went to Asahi Beverages, which picked up several other awards on the night.
Commenting on the Best On-Premise Supplier win, Asahi Beverages’ NSW on-premise sales manager Jack Meakins stated: “This award is such an honour. There are so many great
You can view the full 2025 ALIA gallery by scanning the QR code. Check out the event in all of its 90s glory!
suppliers in this industry, but to be the one that comes out on top, it comes down to the team and all of the hard work they put in, but without the customers we’re nothing. We’ve got quality brands that keep stacking up in the market, good innovation, good marketing, a good sales team, and good people that promote a good culture.”
Never Never took out Best On-Premise Spirit or Liqueur for the second year in a row, an accomplishment that co-founder and brand director Sean Baxter was very proud of.
“Winning Best On-Premise Spirit in back to back years is perhaps my favourite award to date (which is truly saying something because we win an awful lot of things). I think its special because it’s very rare that you compete against spirits outside of your category, and in this instance, we were competing against some of what I consider the most popular bartender favourites; Jameson, Jagermeister, Jack Daniels, Fireball, Wild Turkey all have massive followings in our bartender community, but not only for a white spirit to unseat those stalwarts, but to do it in back to back years is a very special achievement,” stated Baxter.
“We have always sought to be the most recommended gin over the bar, and awards such as this are indicative of the fact we are doing a good job of appealing to bartenders and operators of Australian hospitality businesses. Triple Juniper Gin resonates with bartenders because it’s a gin that resonates with their customers.
“…In a massive year of change for us, with the shift to 700ml, a lower price point and a refreshed label, the one constant has been that the liquid has remained the same. We’re ecstatic that the Australian hospitality sector has gotten behind these changes in a really positive way and continues to reach for Never Never when it comes to delivering premium gin occasions over the bar.”
Best Liquor Brand was won by Guinness, with the ‘Splitting the G’ campaign resonating with venues and customers alike in the past 12 months. Guinness also took out Best Draught Product.
“It feels incredible. Splitting the G has become such a big viral moment over the last year, and I feel like everyone now wants to go out and have a drink of it,” stated Lion brand manager (Hahn) Rosie Fay.
“Not only the viral campaigns but also the really solid liquid behind it has led to the brand’s success this year.”
The Australian Hotelier team congratulates all of the finalists and winners at the 2025 Australian Liquor Industry Awards.
Best New Pub or Pub Renovation: Oran Park Hotel, Oran Park
Best New Bar or Bar Renovation: Little Cooler, Sydney
Best Sports Venue: Marrickville Tavern, Marrickville
Best Gaming and Wagering Venue: Bella Vista Hotel, Bella Vista
Best Pub Dining: Bat & Ball Hotel, Redfern
Best Live Music: Corner Hotel, Richmond; and Jolene’s, Sydney
Best Gin Bar: The Barber Shop, Sydney
Best Rum Bar: Old Love’s, Sydney
Best Tequila or Agave Spirit Bar: Cantina OK!, Sydney; and Hot Tamale, Darwin
Best Whisk(e)y Bar: The Doss House, The Rocks; and Whisky & Alement, Melbourne
Best On-Premise No-Low Alcohol Product: Heaps Normal XPA
Best Draught Product: Guinness
Best On-Premise Spirit/Liqueur: Never Never Triple Juniper Gin
Best Mixer: Fever-Tree
Best Beer List: Odd Culture, Newtown; and Osbourne Hotel, Fortitude Valley
Best Cocktail List: Caretaker’s Cottage, Melbourne; and Old Mate’s Place, Sydney
Best Wine List: The Dry Dock, Balmain
Best Pub or Bar Team: Caretaker’s Cottage, Melbourne; and Maybe Sammy, The Rocks
Best Brand Ambassador: Carmen Hartwich, Starward Whisky
Best New Product: Hard Rated Lemon Lime
Best Liquor Brand: Guinness
Best Bartender: Leah Dunnigan, Savile Row, Fortitude Valley
Best Publican: Rachael Paul, Bat & Ball Hotel, Redfern
Best Bar: Caretaker’s Cottage, Melbourne
Best Hotel: Arkaba Hotel, Fullarton
Best Hotel Group: Laundy Hotels
Best Bar Group: House Made Hospitality
Best On-Premise Distributor or Wholesaler: Paramount Liquor
Best On-Premise Supplier: Asahi Beverages
THROWBACK TO THE
Thank you to all of our sponsor partners who made the 2025 Australian Liquor Industry Awards possible.
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With the live music scene in pubs making a comeback, proactively supporting artists can both strengthen a venue’s music program and bring more visitors to your pub.
IN EARLY November, beloved Australian rock and punk band Amyl and the Sniffers, were forced to cancel a free gig in Melbourne’s Federation Square at the very last minute due to safety concerns. In way of apology, the band forfeited their gig fee, putting $5000 tabs behind the bar at seven pubs and bars across Melbourne. The venues, including The Tote and The Curtin, are all renowned for their support of grassroots music acts. The venues all had unexpectedly busy Sunday nights, as thousands of would-be concert-goers flooded the pubs to have a few drinks on the band.
The gesture – from a local Melbourne band that started their careers playing small gigs in local pubs, to now playing on international stages and playing to tens of thousands of fans across Australia – is a clear example of how a supportive ecosystem between venues and artists can be a fertile ground for all involved.
With live music having something of a revival in the pub setting, many publicans have made live music a significant component of their venue’s offer, bringing great entertainment to their local communities, while supporting the country’s artistic endeavours.
Joel Taylor, general manager of the Taylor Group in Victoria and a selfprofessed live music advocate, has built up the reputation of his two coastal pubs – Torquay Hotel and Barwon Heads Hotel – as live music destinations over several years.
Hit hard by covid, Taylor believes one silver lining to come out of covid is the willingness for more acts to travel to regional areas.
“I do feel like there is a far greater acceptance within the artist community for touring small venues and more regional venues now, stemming from when they couldn’t tour internationally. So I’m hopeful that continues,” stated Taylor.
Up in Sydney, entertainment has always been a major pillar of the Odd Culture Group business model and ethos, and group operations and entertainment manager Sabrina Medcalf has been one of the driving forces behind the group’s reputation as entertainment innovators. Not only will you see a whole host of bands at pubs like The Duke of Enmore, but the group has also engaged more diverse entertainment acts in their venues, like putting on puppetry at Pleasure Club. For Medcalf, after years of stagnation, Australia’s live music scene has really come back to life.
“I think live music is it’s well and truly, like alive. People are appreciating it. It’s a necessary part of running pubs these days. And I think that’s a lot to do with the calibre of the artists that we have in Australia at the moment as well. We’re quite spoiled. All our amateur, green acts are really, really great, and there’s a lot of international acts as the touring has started again.”
In Sydney’s northwestern suburbs, Momento Hospitality wanted to ensure that people living in the local area were able to access worldclass live acts, without having to travel. In July, the group announced the opening of Bella LIVE, a large warehouse-style space attached to Bella Vista Hotel, that would host DJs, live music acts, comedians, corporate functions and more.
“There’s definitely a big demand in the northwest of Sydney for a nighttime economy,” explained Riccardo Colosimo, senior executive at Momento Hospitality.
“And instead of people travelling to the city for a night out, they can come and enjoy entertainment in a local setting, but still get that amazing feeling of being in an awesome venue with state-of-the-art production.”
For Taylor, one of the big components of building a successful live music program –besides putting on what your community wants to hear – is understanding how your venue suits certain acts.
“Having the two venues allows us to book different styles of act at different venues. We can really put the artists where they will thrive and where they’ll do best,” he notes.
For example, Torquay Hotel recently hosted famed Aussie band Regurgitator, while Barwon Heads Hotel hosted music legend Peter Garret, with each venue suiting the different styles of show.
“We’ve got Regurgitator playing, and they are known for having wild and energetic sets. And band like that might want a particular energy. The Torquay Hotel has a smaller room, a bit of a lower stage, much closer to the crowd. It can feel very intense and like a wild party. And some bands really like that.
“Whereas at Barwon Heads, the stage is much bigger. Peter Garrett brought a whole band and was aimed at an older crowd, so you need a higher stage, a bigger room, it needs to be spread out more. It’s more of a theatre style.”
At Bella Vista Hotel, Bella LIVE was
created intentionally as a large warehouse space, so that it could effectively work as a blank canvas, shifting to suit the needs of whatever form of entertainment or event it was hosting. With a 10x8m stage, custom AV and lighting systems, and a 17.5m-long bar, the space can host major acts.
“We made it a facility that is attractive for different types of audiences, but essentially in terms of the international artists or bigger names, it’s attractive because there’s not many places in Sydney or even in Australia that are like it – it’s got the really high ceilings, great production, big staging, and really just
the perfect area for live acts, or any sort of entertainment. It’s very multifaceted,” stated Colosimo.
Bella LIVE pulled off quite the coup in October, hosting globally renowned rapper, Snoop Dogg, who was in the country to perform at the AFL Grand Final.
“It was amazing. We sold out straight away, with so many familiar faces from the local community as well as people from all over Sydney,” stated Colosimo.
“People couldn’t believe he was actually coming here, and they absolutely loved it. It was amazing.”
With the live music scene bustling, venues are now competing to secure gigs with artists that are sure to draw a crowd. And while having the best equipment and infrastructure can go a long way, sometimes the simplest ways of supporting artists can be the difference between a band or musician looking at your venue or another.
Medcalf’s philosophy is that it all starts with communication and respect.
“As soon as the engagement starts, in the booking process, we begin explaining how things are done, that we’ll look after their set times, ask if they need something special on the rider, like we can provide pizza, we’ll make sure the sound techs have dinner, etc. Taking the time to onboard all the artists as they come into the venue is a really good starting point, because there’s no miscommunication. And they feel like this is a really good place for them to express themselves, where they can show their art.”
That process of onboarding has been well received by artists, and has led to a lot of word of mouth that has seen many artists approach Odd Culture Group to perform in its venues.
“From those experiences, I’ll get another 20-40 emails saying ‘so and so recommended to come to your venue’, or, ‘Your sound tech was amazing. That experience was incredible, super rare’. And then I tend to get more bookings, which is great. And it’s just how people should be treated,” states Medcalf.
For Taylor, when Torquay and Barwon Heads were still building their reputations as live music venues, enticing artists to perform in regional venues is about showing them what regional hospitality is all about.
“When we were a bit unknown, we had to convince artists to come for a holiday. We did things like take them surfing or take them down to the local day spa if that’s what they like – and just treated them like our friends. This business is hospitality, right? So, you know that is just integral when you’re dealing with anyone coming to your venue – a contractor who’s working here, a musician, your staff or a customer – I think hospitality is paramount.”
Jeremiah Siemianow, co-founder and CEO of live entertainment productivity tool Surreal, has helped connect plenty of entertainers and venues. Here are his tips on how pubs can best support entertainers, and build a reputation for being a welcoming space for live acts.
• Be consistent. When establishing a live entertainment program, commit to at least three months before assessing if it works. Your patrons need to know it’s on, so market it and keep it on.
• Market! For those already with a good program, put these acts on your website and socials. Let people know they’re playing – bands appreciate their name being on your website more than you know.
• SEO for events. This is a great win-win for you and the act (frankly, it does a hell of a lot more for the venue!). This is all super easy with great marketing tools and systems (like Surreal). You don’t have to do anything, it will market and do the SEO work for you, creating Google Events and upranking your venue’s URL.
• Pay fair rates. This one is obvious. But while $100+ might sound like a lot to you, it’s been the same for decades. And it’s not a lot of money when you consider their frequency of work, skill level, practice required, curation for your gigs, travel time etc. Be fair – they’re helping you pour more pints, and without them your offering isn’t as strong.
• Expect to pay more for experience. More experienced artists cost more, but they are worth it. They know how to read a room, assess energy and match it with music. They can be the difference between a dead night and one with patrons up on their feet.
• Look after acts on the night. Throw in a meal and some drinks. You’ll be surprised at how much loyalty can be bred by the smaller things that cost you a fraction of what you retail them for. Another easy win-win.
• Pay their superannuation! If they’re a sole trader, ensure you’re paying their superannuation. It’s something the industry is only waking up to now, but make sure you’re on the right side of it and doing right by everyone and protecting business in the process.
• Put them in a prominent position. The last thing an act wants to do is be shoved in a dark corner where no one can see them. Make sure they are front and centre and get the attention they deserve.
Besides putting on professional acts, both Odd Culture Group and Taylor Group have put on events to showcase amateur acts and up-andcomers. At both Torquay and Barwon Head Hotels, Luke Hindson has put together a Locals Night concept, that showcases local acts.
“We just have all local bands and DJs playing inside and outside. There’s one coming up on 19 December and it’s a stacked bill. Tickets are super cheap, and the bands share in the profits of the tickets,” explains Taylor.
“No matter what level you are as a musician, you get a go on the big stage, on the big sound system. We want to build up a musical community and an artistic community within the hotel, and also give the artists in the greater area a real chance.”
At The Duke of Enmore, Medcalf has seen the rise of bands like C.O.F.F.I.N engage in under-18s events, and it inspired her to put on an under-18s event that showcased young talent.
“We did an under 18s thing for death metal bands. We had kids that were 14-17 years old who came and played their first show. Their parents came, obviously, and it was packed from about 2:30-7pm. We’re throwing a bone to the next generation of kids to show them
‘This is how you should be treated at a venue, this is what to expect’, and give them a bit of footing, so then they become a band and are well established in like five years, essentially. So it’s also investing in in that side of things. And we have that special licence where we can do that.”
While turning a profit is always the goal for any revenue stream, community building can also be a key aim with a live music program. There are ways in which a live music event can be seen as successful, even if it doesn’t make the venue money. Building a community of invested patrons who feel their needs are being met, can be even more important –and will eventually equate to money being spent within the business.
“Obviously, we’re in business here, and profit is important. Bottom line is important, but there’s been many times where we’ve run shows and lost money on them for the sake of running the show. Now that might mean to get a particular artist at your venue. That might mean a lot to the community. It might mean a lot to the industry generally. So some things are worth doing, even if there’s no money in it,” suggests Taylor.
““We don’t judge the success of the venue and the events solely on their bottom line. One of our major goals is to
build communities. How can we make the pubs a great community vibe? For us, we base that around music.”
This is hugely important to Odd Culture Group, who have steadfastly kept the majority of their live music events free – with a surcharge behind the bar while live music is playing – as well as fronting up the costs for sound techs, and not charging a venue hire fee.
“It takes a little bit of momentum to get it working. But I definitely think it’s worth it in the long run. It just simplifies everything. People know at this time of night they’re going to come, they’re going to get free music,” explains Medcalf.
“We’ve made choices, culturally, to put on events that help us in the long run. That’s the success for a lot of our venues – we put a lot of time and effort in creating events that might move the venue forward culturally, that will allow us to remain open for many, many years to come. We’re going to make sure that the community knows they can rely on us for a safe, inclusive, free venue, with music every time they’re here.”
Learn more at surreal.live/superannuation
With the country trend gaining momentum nationwide, Molly Nicholas explores how that shift is now showing up in pubs.
COUNTRY CULTURE is undoubtedly having a moment across Australia, and what started in music and fashion has quickly carried over to hospitality. With pubgoers gravitating towards experiential visits, the country aesthetic delivers in a big way, and the operators seeing the most success in this space are those who haven’t been afraid to go all in.
Reopening in August after a complete rebuild by Australian Venue Co, the Leichhardt Hotel stepped back into the market with a fresh country-led identity leaning into Rockhampton’s beef-country heritage. The venue offers a modern take on rural country character, backed by a strong music, sport and events offering.
Venue manager Natasha Ainsley says the Leichhardt Hotel has always been a proud Rockhampton pub, and by embracing country in the rebuild, its local identity has been celebrated.
“It’s the down-to-earth pride, warmth and character that define Rockhampton’s country spirit as the Beef Capital of Australia. [The renovation was] less about the theme and more about designing a venue that reflects the people and place it belongs to with laid-back hospitality that makes Rocky what it is,” she told Australian Hotelier.
At the Leichhardt Hotel, country isn’t just a look to lean on, it’s a way of life.
“It’s that familiar feeling you get when you walk in and everyone knows your name. Defined through genuine hospitality, hearty food, cold beer and live music that brings people together,” Ainsley added.
In Brisbane’s Fortitude Valley, Chattahoochee Joes Honky Tonk Bar opened its doors in February, promising an authentic Nashville experience. Owned by Pullos Group – which also operates the Royal George Hotel and Rics Bar – the
venue comprises three bars, two stages, an underground saloon with entertainment such as pool tables and arcade games, and an alfresco area.
The venue might be located in Australia’s third most populous city, but Pullos Group’s operations manager Katherine Pullos says the country theme is resonating just as strongly with pubgoers. She believes Aussies are drawn to country music because it tells stories that hit home, and that honesty resonates beyond music, shaping a wider trend where country is, as Ainsley said, a way of life.
“As Australians, we love an accent and a good story. If I were to zoom out a little and think about why the theme rather than the music is resonating, I think it’s because it’s accessible,” Pullos explains.
“The themes in the storylines are relatable (love, heartbreak, family drama), costume-wise it’s easy to get involved (boots or a hat and you’re there!) and finally, even if people don’t actively seek out country music, they’re probably already familiar with at least some of songs thanks to their presence in the top 40 and streaming platforms.”
At Chattahoochee Joes, a substantial renovation transformed the former Marquee Bar into an American-inspired live music bar spanning three levels. With cowboy boots, guitars and mounted animal horns lining the walls, visual storytelling evokes a classic American country feel, and this year the venue was awarded Best Late-Night Venue and Best Hotel Bar – General Division –Metropolitan at the QHA Awards for Excellence.
We were inspired by the community who’ve been walking through our doors for generations. Rockhampton has a proud, hardworking spirit, and we wanted the venue to mirror that while adding a new spark.
Natasha Ainsley, venue manager, Leichhardt Hotel
Meanwhile, at the Leichhardt Hotel, the country concept has been influenced by the local setting. The renovation was more about reflecting the community than giving it something new.
“We were inspired by the community who’ve been walking through our doors for generations,” Ainsley stated. “Rockhampton has a proud, hardworking spirit, and we wanted the venue to mirror that while adding a new spark.”
This spirit ultimately guided the refurbishment, with heritage details, rugged textures and country-inspired touches all coming together to create a venue that feels true to itself. The aesthetics flow naturally, and warm timbers and large open spaces have all contributed to an unmistakably Australian take on the country trend.
“We kept it honest. We focused on materials and textures like reclaimed timber throughout, heritage steel beams and brick arches from the original Leichhardt Hotel, leather and stone. Nothing too polished or pretentious. The brief was to build a venue that belongs here. From the worn-in finishes to the knick-knacks and photos of Rocky’s past on the walls, every detail has a story behind it.
“The rebuild gave us the chance to modernise while still honouring that country character. The Leichhardt feels familiar but refreshed. It’s still your local, but turned up a notch. A place where locals can feel proud to bring visitors, and visitors get a true taste of Rockhampton hospitality,” Ainsley continued.
Beyond design elements, Chattahoochee Joes gets its country-loving crowd going with live country music every Friday and Saturday across its Main Floor and Next Level stages. Free line dancing sessions and Cowboy Karaoke add another unique element to the entertainment offering, collectively attracting a wide demographic throughout the week.
“We get all sorts of people coming into the venue, some are obviously longestablished country music tragics, some have clearly been dragged along, and some are newer, country music converts. We have both a strong presence of contemporary country fans as well as more traditional country fans. We definitely see more than our fair share of cowboy boots, so people clearly like to dress up and be a part of it,” Pullos stated.
Live entertainment is also a driver of the country identity at the Leichhardt Hotel, where music performances, Boot Scootin’ Bingo and Sing It or Sling It Karaoke all reflect the pub’s own interpretation of country-leaning entertainment.
“Live music is at the heart of country and Leichhardt’s life. Our entertainment program leans into that social, easy-going culture with everything from acoustic beer garden sets to touring bands that get the place moving. From drag bingo, comedy legends and nationally acclaimed DJs, we focus on local and touring regional artists who connect with the crowd, whether they’re country, rock, or classic pub favourites. It’s all about the energy,” says Ainsley.
Likewise, the food and beverage offering is rooted in country-inspired riffs on traditional Aussie pub fare – from smoked BBQ pork riblets and buffalo southern fried chicken burgers to the Americana chicken parmy.
Ainsley explains: “Being in the Beef Capital of Australia, our menu celebrates quality Queensland beef and hearty plates. It’s honest, generous country cooking done with pride. The bar follows suit with a menu that feels right at home in a Rockhampton pub. Every item on the menu is about comfort, flavour, and authenticity.”
The rise of country-style venues shows no signs of slowing down, tapping into a broader cultural shift shaped by people wanting experiences with heart, says Ainsley.
“Across Australia, people are gravitating back to venues that feel warm, grounded, and real. It’s about connection, generosity, and authenticity. We’re seeing pubs lean into storytelling – honouring their regions, history and people. For us, that’s what the Leichhardt Hotel stands for. As this trend continues, it’s less about rustic finishes and more about spirit – venues that wear their heart, and their history, proudly,” she explains.
Pullos agrees that while there is a craving for country nostalgia, it only works when it’s genuine. For operators, that means grounding not only a venue’s look, but also its feel and offer, in real country character.
“People are really connected to the genre, and they expect you to do it justice. You need the attention to detail in all of these areas and not just one or the other for people to respect what you’re doing,” Pullos concluded.
People are really connected to the genre, and they expect you to do it justice. You need the attention to detail in all of these areas and not just one or the other for people to respect what you’re doing.
Katherine Pullos, operations manager, Pullos Group
OVERLOOKING NORTH Stradbroke Island, the Grand View Hotel in Cleveland is one of Queensland’s oldest continuously licensed pubs. The pub was acquired by Kickon Group in 2022 and reopened in October following a major year-long renovation to preserve its 174-year history.
Designed to appeal to both locals and tourists, the project restored many of the pub’s heritage aspects while rectifying enduring issues and opening up the underutilised outdoor space with views across Moreton Bay.
Kickon Group CEO Craig Shearer told Australian Hotelier that the group is “a sucker for a heritage pub” and began the renovation by focusing on structural repairs and upgrading the internal area.
“With the internal of the old hotel, we’ve rectified some long-term structural issues and given it a face lift so to speak. We’ve got the public bar, lounge bar, gaming room and TAB which have all been upgraded to be nicer spaces for our patrons.
“We wanted to rectify some of the long-standing issues with the heritage pub – it was in a fairly poor state, so bringing it back to life was important to us. But the key was to really open up the pub to the outdoor space and activate that in a setting that would be more attractive,” he stated.
Kickon Group worked within the bounds of the site’s heritage overlay and chose finishes in keeping with this internally, but walking out to the rear of the venue, Shearer describes an outdoor space with “a seaside feel but an element of Queensland fun to it”.
The unexpected discovery of a historic water well reshaped the design of Kickon Group’s Grand View Hotel, writes Molly Nicholas.
“The heritage public bar is such a quaint but pretty room to sit in, I love being in there because it feels like it would have 100 years ago, but as you walk through the back doors and get to the grass, it’s a great spot to sit and have a beer, with Moreton Bay behind you and the breeze blowing, which is exactly what the pub was designed for.
“We were mindful to not create something brand new, shiny and sparkly outside – it needed to fit in at the back of the Grand View and in Cleveland, which we think it does,” he explains.
“We worked with a lot of what was already there, so we reused a lot of the old pavers to keep the old historical feel that the beer garden had. There’s a fair bit of steel with the enormous structure that we built at the back of the venue to be able to provide cover, finished with lots of plant and planting boxes, and then almost an acre of grass for people to sit on.”
Shearer describes the Grand View Hotel as a food-led business, and the renovation included the installation of a large new kitchen servicing the upper terrace area. The group also built a new function space for weddings and large social and corporate events, capping the outdoor area off with a large TV screen for major Australian sporting events.
The local Cleveland community has long had a strong attachment to the Grand View Hotel, and the renovation focused on creating a safe and enjoyable space for them.
“The people of Cleveland really love the Grand View and we’ve had a lot of feedback from locals pre- and post-renovation about what the pub means to them and the community. We were really mindful of creating a space that locals would feel at home with, and the response has been overwhelmingly positive,” says Shearer.
“I joked with our management team that it’s the only venue across Kickon Group where we’re trying to minimise patron numbers, because it has been extremely popular and we’re still trying to upskill the team to cope with demand.”
Shearer continued: “We’ve had 800 people in there for lunch on Sundays now alone, and that’s with reduced booking numbers. The response has been unbelievable, and to see the locals faces as they walk through the door or sit down to enjoy dinner with family and friends has made it a very rewarding project.”
During the renovation, the surprise discovery of a historic water well put works on hold, sitting beneath the area that now straddles the kitchen and the walkways to the new outdoor area. Although unexpected, it was quickly incorporated into the design and weaves a piece of history into the now revitalised space.
“It turned out fantastic, but when we found it, it was a nightmare,” says Shearer. “The builders demolished an old bar built over the top of it, and as soon as the bar was removed, this well appeared. The builders contacted Queensland’s Heritage office, who came and inspected it and shut the site down for almost eight weeks. We had to completely redesign the venue, because the brand-new kitchen was due to be built on top of the well.”
The kitchen was relocated, and the well encased in glass to honour its significance, surrounded by historical notice boards which tell the story of the well and Kickon Group’s discovery of it.
“What started out as a real pain for us, has ended up being a real showpiece of the venue,” Shearer added.
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Looking forward to a prosperous 2026
Rachael Paul, co-owner of the Bat & Ball Hotel in Sydney, has been named Best Publican at the 2025 Australian Liquor Industry Awards (ALIAs), a year into the group’s operation of the pub.
“IT FEELS pretty surreal,” stated Rachael Paul, co-owner of the Bat & Ball Hotel in Redfern, after being named Best Publican by her industry peers at the ALIAs.
The award win helped reaffirm her individual imprint on the pub and its running.
“Obviously I think the pub is the best, and I know a lot of people think the pub is the best, and I guess a lot of my focus at work is about the venue. And it’s pretty easy for me to not really think about myself specifically in that context. So this gives me a moment of like ‘Oh wow, I am actually part of the venue’ to be recognised in that way as an individual.”
Since Paul and her business partners took on the leasehold of the Bat & Ball in mid-2024, the pub has been one of the most popular hotels in Sydney (it took out Best Pub Dining at the ALIAs this year).
In a market where big groups own most of the pubs, Paul thinks what resonates with a lot of people has been having the ownership group front and centre in the venue quite a bit.
“Especially in Sydney, being a publican and owner, a venue manager, and being someone that is actually in venue a lot, I think customers really appreciate and latch on to this idea of ‘Oh, you’re someone who’s making decisions about
this place, but you’re actually here, and we can engage with you one on one?’
“In small bars and restaurants you’re interacting with owners more often than not. That sort of intimacy is missing in bigger venues like pubs, and I think that is a big reason why we have done so well. Myself, I’m there full time in venue, but all the owners have a one-on-one connection with the venue. And I think customers feel that more than maybe some people realise.”
While female ownership and leadership of pubs is growing, women are still in the obvious minority of publicans and pub owners. While it is something Paul thinks about, she thinks subconsciously for herself and her business partners it has informed how the staff at Bat & Ball Hotel reflects demographics, and the kind of role model she wants to be for anyone working with her.
“We have ended up with a female majority venue leadership team, and even with the more casual level of stuff, we focus a lot on trying to keep a balance, and having there be plenty of opportunities for everyone.”
Even more rare when it comes to pub ownership, the Bat & Ball Hotel partners
(Paul, Daniel McBride, Dynn Szmulewicz, Zachary Godbolt and Cameron Votano), are all relatively young compared to the industry average – in their early to mid 30s. The award-winning publican thinks this makes them dynamic in their offering – particularly when curating an offering to a patronage of a similar demographic.
“We think a lot about our demographic [at the pub], so if we’re trying to do something to kind of get in with a specific demographic, I think we know how to make that happen,” said Paul.
“It also just adds a level of relatability. A lot of people who are coming in are people in our age group, and I’m sure that they feel a bit like they’re supporting their friends, particularly with us all being in the venue quite a bit.”
To hear more from Rachael Paul on staff empowerment, not taking the wins for granted, and the team’s plans, read the full article on the Australian Hotelier website by scanning the QR code.