NO.820 SEPTEMBER/OCTOBER 2026
NO.820 SEPTEMBER/OCTOBER 2026
TOP 50 GASTROPUBS | FOOD WASTE | BURGERS | OPENING A VENUE
CONTENTS // September/October 2026
Contents SEPTEMBER/OCTOBER 2026
26
Regulars 8 // IN FOCUS One oyster variety cultivated on the west coast is becoming known for its quality and consistency. 12 // NEWS The latest openings, books, events, and more. 16 // BEST PRACTICE Expanding to three venues almost killed their business. Here's what they learnt. 20 // SPOTLIGHT SingleThread takes over Bather’s Pavilion
4 | Hospitality
43
24 // EQUIPMENT The handy machine that simplifies the fresh pasta-making process. 68 // OPINION Are hospitality operators actually paying themselves what they’re worth? 70 // DRINKS Experts weigh in on current drinking trends, and what’s to come this summer. 76 // BAR CART Thirst quenchers, slow sippers, and all things beverage related. 78 // FIVE MINUTES WITH … Skillogalee Head Chef Ryan Clift
63
Features 26 // BUN GUNS These venues are going above and beyond with the humble burger. 36 // WASTE NOT WANT NOT As a looming waste crisis faces NSW, what should operators be doing? 42 // OPENING A VENUE New venues require consideration and patience, but there are ways to ease the pressure. 50 // TOP 50 GASTROPUBS Behind the scenes with The Top 50 Gastropubs Awards winners.
EDITOR’S NOTE // Hello
Social Keep up with the Hospitality team
@hospitalitymagazine Follow us on Instagram for regular industry updates
A note from the editor
@laurabox_ SingleThread x Bather’s Pavilion residency
IN JULY, we hosted the inaugural Top
We also have a guest feature from Big
50 Gastropubs Awards, celebrating the
Easy Group CEO Oliver Brown, who shares
country’s best food-led pubs. This issue,
why going from two to three venues almost
we have a special section of coverage
killed their business – and what they learnt
dedicated to the leading pubs, chefs,
in the process. And financial educator
and operators who took home awards on
Jen Richardson pens a piece on whether
the night.
hospitality operators are actually paying
Additionally, we delve into the new laws around food waste in NSW, explore the
themselves what they’re worth. Happy reading,
@maiahart Opening day at Riva Rose Bay
steps for opening a venue, and chat to some of Sydney’s best bun slingers and
Laura Box
patty flippers to find out what has put their
Editor
Follow us
burgers on the map.
@hospitalitymagazine #hospitalitymagazine PUBLISHER Paul Wootton pwootton@intermedia.com.au EDITOR Laura Box lbox@intermedia.com.au JOURNALIST Maia Hart mhart@intermedia.com.au
COMMERCIAL DIRECTOR HOSPITALITY GROUP Simon York T: 02 8586 6163 syork@intermedia.com.au GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY Kea Webb-Smith kea@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au
CIRCULATIONS To subscribe please call 1800 651 422. hospitalitymagazine.com.au facebook.com/ HospitalityMagazine twitter.com/Hospitalityed instagram.com/hospitalitymag COVER IMAGE Isabella Wild for The Heritage Room.
SUBSCRIPTION RATES Australia: 1 year (10 issues) = $99.00 (inc GST) 2 years (20 issues) = $158.40 (inc GST) – Save 20% 3 years (30 issues) = $207.90 (inc GST) – Save 30% SUBSCRIPTION RATES New Zealand: 1 year (10 issues) = $109.00 Asia/Pacific 1 year (10 issues) = $119.00 Rest of World: 1 year (10 issues) = $129.00
FOOD & BEVERAGE 41 Bridge Road Glebe NSW 2037 Australia Tel: 02 9660 2113 Fax: 02 9660 4419 PEFC Certified Paper from sustainably managed forests and controlled sources PEFC/21-31-119
pefcaustralia.org.au
DISCLAIMER This publication is published by Food and Beverage Media, a division of The Intermedia Group Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2026 – The Intermedia Group Pty Ltd
6 | Hospitality
Available in: Peach, Lemon & Pink Grapefruit
IN FOCUS // Pushing boundaries
Pushing boundaries One oyster variety cultivated on the west coast is becoming known for its quality and consistency. Words Maia Hart
WHILE THE SYDNEY Rock Oyster maintains dominance on the
east coast of Australia (alongside the increasingly prolific Pacific
Oyster), patrons at Felons Seafood in Manly may spot a Western
Australian mollusc gracing the menu at certain times of the year. That product – the Albany Rock Oyster – is grown on the Great Southern region of WA’s coast.
“At our venue, we try to use everything that is premium and
sustainable,” explains Felons Seafood Head Chef Luke Bourke.
“We tasted, I think, over 12 oysters from different estuaries and
farmers, and Albany in Western Australia always stood out to us as one of the top suppliers.”
He says the flavour of oyster that comes out of Albany is
different to that of other regions.
“There’s a gentle sea brine, it’s not overly salty, it’s perfectly
balanced, and you get a bit of a grassy undertone, and then a
nice, crisp, sharp flavour,” he says. “It’s not too creamy and not
too salty, it’s that perfect balance that you get in an oyster. There are not many oysters that you taste where you get the best of both worlds.”
The oyster, produced by Harvest Road brand Leeuwin Coast,
starts its life in a hatchery before it is transitioned to a purpose-
built nursery where it is managed and graded from spat (newly-
settled baby oysters). The growing journey is continued in Oyster Harbour and Shoal Bay, about 450km south of Perth, in a region near Albany that is fed by rivers and the Southern Ocean.
The first commercial harvest of Albany Rock Oysters took place
in early 2024 following a three-year growing cycle in Oyster Bay. Harvesting only occurs when the oysters are in peak condition
during the warmer months, typically from November to April – unless conditions allow outside of this. 8 | Hospitality
IN FOCUS // Pushing boundaries
The process Grow Out Manager Jake Brumley looks after the stock from
juvenile all the way through to harvest. Originally from New South Wales, Brumley has unique insight into the difference between
rock oysters grown on the east coast compared to those produced in Western Australia.
A large part of his job involves undertaking frequent condition
checks with the team. The process isn’t exclusive to the harvest
window, meaning they are consistently keeping an eye on aspects such as the length, depth, and size of the oysters.
“We will also shuck them and give them a score based on our
scoring system, and we’ll do that for multiple lines during the
week,” he explains. “It means we have a record of what the oysters do throughout the year, based on seasonality, temperature, and
that sort of thing. We’re trying to map out where the best spots are to best utilise the farm.”
Meanwhile out on the water, a flip farming method developed in
New Zealand helps to improve quality. The equipment allows each basket to be efficiently flipped out on the water, and it also makes
it easier to bring the oysters in and out of the water site. The cages are flipped to control unwanted marine growth, strengthen shells, and improve crop health – a previously slow and arduous process done by hand.
“It’s conditioning the oysters, so we can manipulate them a little
bit in terms of bringing a bit more condition into the meat. It also helps with shelf life and trains that oyster to close up for longer periods,” he explains.
Fishtales Seafood Strategy Owner John Susman AO
provided support to the company when the oyster was first brought to market.
He says the flip farming technology has been transformative for
the industry, because it strengthens the oyster and gives the shell
Susman says four years in, the Albany Rock Oyster seems to
have resonated with the market for its consistency and continuity through the seasons.
“The water is colder. The region is the southern-most latitude
for any rock oysters, and that’s why it is so seasonal because
historically the water, for six to eight months of the year, has been too cold.
“But it’s clear that the work that is being done in terms of
selective breading in the hatchery is build a species that’s enjoying the local environment, and it’s transitioned really well.”
a better shape and condition. The method also leads to a cleaner
The benefits
build-up and marine growth.
they stock Albany Rock Oysters is due to the dedication from the
shell because exposure to air and sunlight allows for less sediment
Back at Felons Seafood in Manly, Bourke says part of the reason
team. He says the flip farming method creates the perfect shell for
the kitchen to open the product and provides an ideal aesthetic on the plate.
“They don’t just take care of what’s inside the oyster, they take
care of everything about the oyster,” he explains. “There’s a lot of love that goes into one little baby oyster to come back over to us. It’s crazy to see how much dedication they put into their product
and what we can put on the plate as the final product to showcase what they do so well.”
Bourke has had the opportunity to visit the farm over in Western
Australia. He says the scale of the project, time, and dedication
that the team has put in has a significant outcome for consumers.
“They don’t just produce endless supplies. So, it shows people they
don’t overdo it. They don’t give it to us if it’s not 100 per cent up to quality, they’re very strict. The whole process that they have over there with the science behind them is quite extraordinary.
“As a kitchen it excites us when we get to get to taste the
produce – and we have customers that ask us when we’re getting the Albany oysters back.”
September/October 2026 | 9
IN FOCUS // Pushing boundaries Susman says that care for the product is paramount, given demand for rock oysters has never been as strong as it is right now.
“Teaching the whole supply chain that a freshly shucked oyster provides a surround sound cinema experience by comparison to an already opened oyster – I think that’s really important.” – John Susman
“It’s well in front of supply. We’ve had some horrific production
events throughout the years. On the east coast there has been floods, fires, and 40 years of sustained crop limitation. And
concurrently there’s been a renaissance of appreciation for oysters as well,” he explains.
“In less than half a generation we’ve seen oysters go from being
ordered as Kilpatrick or Mornay, to now being ordered by species, season, region, even grower. I think that’s a fairly significant impact in terms of demand.
“I think now that consumers are being asked to pay five, six, seven,
even nine dollars per oyster at some places, there’s an obligation for the industry to deliver against that from a value perspective.”
That’s why it’s important for operators to have knowledge
tableside, so they can confidently provide the history and the
provenance of the oyster to curious consumers, says Susman.
“There’s a job in front of the industry to increase the level of
education and understanding,” he says.
“The average restaurateur might throw it into his three-degree
cool room, which is going to kill the oyster. And you’ll see the shuckers opening from the front predominantly – that’s how they’ve always done it.
“But by opening at the front they get splinters and chips of shell
all over the oyster. Hence why they’ve washed them. But that’s washing away the first part of the experience.
“Teaching the whole supply chain that a freshly shucked oyster
provides a surround sound cinema experience by comparison to an already opened oyster – I think that’s really important.”
Craig Miller, who works on the Albany Rock Oyster sales team,
says they try to bridge this gap by putting on masterclasses in
venues. While specific to their product, he says it wouldn’t be a bad thing if the industry as a whole did the same.
“We’re training the front of house staff and the back of house
He adds that a large challenge is getting chefs to understand
staff, so the front of house staff can have that conversation and
“They don’t require dressings and whatever else. They’re
they’re paying $8 for an oyster, and what goes into it,” he says.
“less is more” when it comes to a great oyster program.
curated at the back of house through excellent relationships with
inform the customer and give them an understanding of why
farmers, or distributors … And then applying some sophistication
Looking ahead
the right format, no tears, no cuts, no shell,” he says.
they are currently in the process of building capacity. Part of this
and skills in the way they are presented – the right temperature,
He says this goes for the entire supply chain and is particularly
important for all rock oysters, which are best stored at 12 to 15 degrees Celsius. 10 | Hospitality
Miller says there is plenty of space for the business to grow, and will include a new shore-based facility.
“The reality is they take about that three-year mark to come to
market, so you’ve got to be planning that far out,” he says. ■
NEWS // Entrée
Entrée
The latest openings, books, events and more. Edited by Laura Box
Making moves Andrew McConnell and Jo McGann are back in hospo media with two big announcements. In late July, the couple announced they will take the reins of Melbourne institution Stokehouse from current operators Frank, Sharon, and Hugh van Haandel, who have run the venue for 36 years. McConnell, the chef behind Gimlet, says he and McGann feel incredibly privileged to become the restaurant’s next custodians. “It’s played such a pivotal role in shaping the city’s hospitality landscape,” says McConnell. A week later, on 7 August, they opened Côte Basque – their
World’s 101 Best Steak Restaurants
first new restaurant since Gimlet.
Penguin Random House 8 October 2026 Written by Ekkehard Knobelspies Showcasing 101 exceptional meat-centric dining destinations across five continents, World’s 101 Best Steak Restaurants is the ultimate bucket list book for meat lovers. Traversing Buenos Aires parillas, New York chophouses, and open-fire restaurants in Sydney, London, and Singapore, the guide celebrates the world’s best steak dining locations.
Bennelong time coming Rob Cockerill has been appointed executive head chef at Bennelong. The chef has taken over from Peter Gilmore, who ended his 11-year tenure at the restaurant in July. Cockerill, who worked with Gilmore as head chef at Bennelong from opening day, says that Bennelong has never been just about the food. “It’s the way you’re looked after from the moment you arrive, the energy of the room, the wine list expertly curated, even the ceramics that carry the plate; it all matters. Every detail is intentional, and it takes a whole team to get it right. That’s the standard Pete set, and it’s something I take seriously,” says Cockerill.
12 | Hospitality
NEWS // Entrée
Straight to the Source Colin Fassnidge has featured on one of the latest Straight to the Source podcasts alongside Tawnya Bahr. A version of the podcast was recorded live at HospoNext, the inaugural trade event for pubs, clubs, bars, and restaurants, hosted by Hospitality and Australian Hotelier. Listen to Straight to the Source on Spotify, Apple Podcasts, or YouTube. straighttothesource.com.au
Chef Pam hits Aus Pichaya Soontornyanakij, the chef behind Bangkok’s Michelinstarred Potong, is gearing up to open her first restaurants in Australia in 2027. The bespoke restaurants are destined for Crown Sydney and Crown Perth, and are set to showcase contemporary Thai cuisine, pairing bold flavours with premium Australian produce. Known by many as Chef Pam, she is among the world’s most celebrated culinary talents. Potong ranked No.13 on The World’s 50 Best Restaurants list in 2025, after landing on the extended list at number 57 in 2024, and number 35 in 2023. Asia’s Best Female Chef also named her The World’s Best Female Chef 2025.
The Curious Lives of Vegetables Hardie Grant 15 September 2026 Written by Ali Francis, Illustrated by Adriana Picker Cultural history, science, and narrative storytelling combine in this book, which charts the fascinating backstory of over 125 vegetables. Written by former Bon Appétit staffer Ali Francis and illustrated by Sydney-based botanical artist Adriana Picker, the publication is a gorgeous showcase of both literature and imagery. It invites readers to see simple staples like carrots, onions, and broccoli with renewed wonder, and to uncover rare, heirloom and overlooked vegetables.
Australia’s best pubs The inaugural Top 50 Gastropubs Awards took place on Monday 13 July at HospoNEXT in Sydney. The event revealed the ranking of Australia’s best food-led pubs, alongside special category awards. Hosted by Hospitality and sister publication Australian Hotelier, the ceremony saw Fitzroy landmark The Builders Arms Hotel come out on top. Follow the QR code to see the full list, and head to page 50 for further coverage.
September/October 2026 | 13
ADVERTORIAL // RATIONAL Australia
Diverse menus. One standard.
As Rational Australia celebrates its first 40 years, the launch of iHexagon represents the next chapter.
Forty years ago, commercial kitchens in Australia looked very different. Menus were simpler, labour was more readily available, and combi
action, taste the results and experience first-hand how it could improve food quality, consistency, and efficiency.
cooking – as we know it today – simply didn’t exist in Australia. Kitchens relied on separate steamers and convection ovens,
That practical, chef-led approach became the foundation for Rational’s growth in Australia.
while consistency depended heavily on the experience of the chef running the kitchen.
What was once unfamiliar gradually became an industry
benchmark, supported by dealer partners who helped introduce
For Comcater, and later Rational Australia, that was the
beginning of a journey that has helped shape Australian
Rational technology to commercial kitchens around the country.
Bruce Jenkins of KBR Commercial has worked with Rational for
commercial kitchens for the past 40 years.
more than 20 years and has seen that recognition first-hand.
It began with a chance encounter.
Rational’,” he says. ‘They don’t ask for just any combi oven – they
While attending a trade show in Dallas in the mid-1980s,
Comcater founder Kevin Wood came across what looked like little more than a stainless-steel box sitting in an aisle. Curious, he stopped to ask what it was. It was a Rational combi oven.
Within weeks, he was in Landsberg, Germany, securing the
exclusive distribution rights for Australia and becoming one of
“When customers ask for a combi oven, they say, ‘I want a
ask for Rational.”
Today, the challenges facing commercial kitchens are very
different. Operators are expected to deliver increasingly diverse menus and consistent food quality while managing labour shortages and rising operating costs.
“We all feel different cost pressures in commercial kitchens,"
Rational’s first international distribution partners.
says Head of Rational Australia Peter Kelly. “Energy, water, food,
Bringing the technology to Australia was only the first challenge.
owners and operators overcome those challenges and see the
“Back then, combi technology was very much a luxury,” recalls
and labour costs continue to rise. It’s rewarding to help business benefits Rational can deliver.”
While those challenges have changed, the philosophy behind
Comcater CEO Rob Wood. “It wasn’t looked upon as a necessity in
Rational’s approach has remained remarkably consistent.
steamer and a traditional convection oven in one appliance.”
sell the price.”
through live demonstrations. Chefs could see the technology in
the partnerships developed over four decades.
the kitchen. All of a sudden, you had the technology of a traditional Rather than selling specifications, Comcater introduced Rational
14 | Hospitality
As Kevin puts it: “We sell the benefits of the product. We don’t That philosophy has underpinned not only the technology, but
While those challenges have changed, the philosophy While those challenges havehas changed, the remarkably philosophy behind RATIONAL's approach remained behind RATIONAL's approach has remained remarkably consistent. As Kevin puts it: ‘We sell the benefits of As don't Kevin sell putsthe it: price.’ ‘We sell thephilosophy benefits of theconsistent. product. We That product. We price.’ Thatbut philosophy hasthe underpinned notdon't onlysell thethe technology, the has underpinned not only partnerships developed overthe fourtechnology, decades. but the partnerships developed over role four in decades. ‘Comcater has played an iconic the history of ‘Comcatersays has Miguel played an iconic role in the history RATIONAL,’ Lamberti of RATIONAL. ‘It'sof RATIONAL,’ says Miguel Lamberti of RATIONAL. been a long-term partnership, not only selling our ‘It's been a but long-term partnership, notasonly selling our products, supporting the brand well.’ products, but supporting the brand as well.’ Now, as RATIONAL Australia celebrates RATIONAL 40 Now, years,as the launch of Australia iHexagoncelebrates represents 40 years, the launch of iHexagon represents the next chapter. “Comcater has played an iconic role in the history of the next chapter.
Rational,” says Miguel Lamberti of Rational. “It’s been a
Combining steam, convection heat andour microwave long-term partnership, not only selling products, but Combining steam, convection heat and microwave supporting brandintelligent as well.” cooking system, technology in athe single technology in a single intelligent cooking system, iHexagon has been developed to deliver greater iHexagon has been developed to deliver greater asmaintaining RATIONAL Australia celebrates itsquality first speedNow, while the exceptional food speed while the maintaining the exceptional food quality 40 years, launch of iHexagon represents the RATIONAL is known for. RATIONAL is known for. next chapter. Combining steam, convection heat and microwave For Mark Sweeting, Comcater Chief Sales & Marketing Fortechnology Mark Sweeting, Comcater Sales & Marketing in a single intelligent Chief cooking system, Officer it represents another step in a journey of iHexagon has been developed deliver speed Offi cer it represents another to step in a greater journey of continuous innovation. ‘iHexagon takes combi while maintaining the exceptional quality Rational continuous innovation. ‘iHexagonfood takes combi steamers to the next level,’ he says. ‘It's really for people is knownto for. steamers the next level,’ he says. ‘It's really for people with high volume that are looking for speed. What's Comcater and Marketing Officer Mark withFor high volumeChief thatSales are looking for speed. What's reallySweeting, important for us is that westep maintain the quality.’ it represents another in a journey of really important for us is that we maintain the quality.’ The celebrations continue at Fine Food Australia, continuous innovation. The celebrations continue at Fine Food Australia, where visitors can experience the Australian “iHexagon combi steamers the next launch level,” of where visitorstakes can experience thetoAustralian launch of he says. “It’s really people with high volume that arebe iHexagon through liveforcooking demonstrations and iHexagon through live cooking demonstrations and be looking for speed. What’s really important for us is that among the first to view the new 40 Years of RATIONAL among the first to view the new 40 Years of RATIONAL we maintain the fi quality.” Australia campaign lm, celebrating the people, Australia campaign film, celebrating the people, The celebrations continuebehind at Fine the Foodjourney. Australia, partnerships andand innovations partnerships innovations behind the journey.
® iHexagon iHexagon® The The Beginning Beginning of of aa New New Era. Era. The specialist for the highest food The specialist for the highest food quality in the shortest possible quality in the shortest possible time. Intelligently combining steam, time. Intelligently combining steam, convection heat and microwave convection heat and microwave energy on all six racks. energy on all six racks.
where visitors can experience the Australian launch of
iHexagon through live cooking demonstrations and be Forty years on,on, Australian commercial kitchens have Forty years have among the firstAustralian to view thecommercial new 40 Yearskitchens of Rational changed dramatically. Menus are more diverse, changed dramatically. Menus are more diverse, Australia campaign film, celebrating the people, expectations are higher andand technology continues expectations technology continues partnershipsare andhigher innovations behind the journey. to evolve. to evolve. Forty years on, Australian commercial kitchens have changed dramatically. Menus are more diverse,
ButBut the standard remains thethe same. the standard remains same. continues to expectations are higher and technology
For Formore morespeed speedininthe the professional kitchen. professional kitchen. Scan Scantotolearn learnmore. more.
evolve, but the standard remains the same. ■
ForFor more information, more information, go go toFor rational-online.com. information, go to Rational-online.com. to more rational-online.com. September/October 2026 | 15
RATIONAL Australia PTYPTY LTDLTD | Subsidiary of Comcater PtyPty LtdLtd | 191 Salmon Street Melbourne RATIONAL Australia | Subsidiary of Comcater | 191 Salmon Street| Port | Port Melbourne| |Victoria Victoria3207 3207
ADVERTORIAL // RATIONAL Australia
Years Years Australia Australia
BEST PRACTICE // Facing the Valley of Death
Facing the
Valley of Death Expanding to three venues almost killed our business. This is what we learnt. Words Oliver Brown Photography Harry Winnall and George Sotiropoulos
OVER THE LAST 10 years, we’ve been growing, developing, and improving the Big Easy Group. We’ve gone from zero to eight
venues, from zero to more than 250 staff, killed three concepts,
endured a global pandemic, and almost went broke twice. But out of all of it, going from two to three venues was the hardest part. In 2018, we hit three venues, quick. We opened venue two,
Anchovy Bandit, then six months later venue three, The Stag Public House.
Why? Because of the Dunning-Kruger effect. We were sitting
atop Mount Stupidity, thinking we’d cracked the hospitality code. But six months into having three venues, I remember thinking,
“What the f**k have we done?”.
When we opened NOLA, we could manage everything ourselves:
staff culture, orders, rosters; we could keep all the boring bits in check by feel. And honestly, when you’ve got one venue, that’s your advantage: you can slash overheads by cutting or never building in red tape.
When we opened Anchovy Bandit, it felt easy. Our good
reputation from NOLA helped fill the seats from day one without us really needing to learn how to market, and we had more
revenue and more staff. But what we didn’t realise was we were about to have more problems too.
Within those six months, we were stretched further than
we’d ever been, and our three-venue group was now making
less money than it had with just one venue. We could no longer 16 | Hospitality
to feel like we were visiting them, not running them. The problem wasn’t effort; we were
working way, way harder. The problem was we had no written systems in place to give the teams clear direction and standards.
We knew the fix was better people. But better people cost money, and we didn’t have any;
we’d spent it all, and more, opening the new venues. We started needing specialists instead of
jacks-of-all-trades. The catch was, to afford those specialists we needed more profit, more profit needed better margins, and better margins meant relearning how to run a venue without us
doing everything ourselves. But relearning that was exactly what we needed the new team for. Everything that got us here needed to be broken down and rebuilt.
Once the wheels start to wobble, you realise you’re heading straight into The Valley of Death.
The point where, to get through unscathed, your spending has to outpace your profitability before it can catch back up. You can see the other side, but you can’t afford to build the bridge yet.
It felt like the skills we needed were reserved for bigger groups that could afford a head office,
could negotiate suppliers down, and could actually get money from a bank. All things we had no damn chance of doing.
We got through it, but we did it the hard way.
Here’s the thing: our biggest advantage as a species over every other animal is that we don’t
have to teach ourselves everything from scratch. We can take a lifetime of lessons, compress them down into a fraction of the time, and teach it to our successors, meaning every generation gets to stand on the knowledge of the one before.
If we had our time again, I’d look for mentors and community; people who were going through
it or had done it before.
So if you’re looking at your own company now, wondering “what the f**k have I done?”, then
take this as a sign. Find people who’ve been where you are now, reach out to them, and learn from them. Don’t waste years figuring everything out alone, just to protect your ego.
Oliver Brown is the co-founder and managing director of South Australia's Big Easy Group. ■
September/October 2026 | 17
BEST PRACTICE // Facing the Valley of Death
be at any one location long enough to manage everything and going into the venues started
ADVERTORIAL // Sanipod
Au revoir rentals
Still renting your sanitary bins? This is why Australia’s hospitality industry is rethinking washroom hygiene. AS HOSPITALITY BUSINESSES strive to deliver exceptional guest experiences while reducing operating costs, many are discovering
that one of the biggest opportunities for improvement is hiding in plain sight - the washroom.
Every detail shapes the guest experience - and few spaces say
more about your venue than the washroom. It quietly influences
perceptions of cleanliness, professionalism and attention to detail.
Safe to service. Safe to use
longer simply a compliance requirement - they have become an
that units must be serviced by specialist contractors.
In today’s hospitality industry, exceptional washrooms are no
extension of the brand itself.
Across Australia, hospitality businesses are investing in
premium interiors, smart technology and operational efficiencies to stay competitive. Yet one element has remained surprisingly unchanged: the traditional sanitary bin. Many still rely on traditional sanitary rental services that come with ongoing contracts, recurring fees and scheduled servicing.
Increasingly, Australian businesses are asking a simple question:
Is there a better way?
One of the biggest misconceptions surrounding sanitary disposal is In Australia, period products are classified as General Solid
Waste by the Environmental Protection Authority, meaning businesses can safely manage sanitary disposal onsite in accordance with applicable state and local regulations.
Pod™ Petite features a patented enclosed liner system that
allows cleaning staff to replace liners without direct contact with sanitary waste. The process is quick, hygienic, and seamlessly integrates into existing cleaning programmes.
Better washrooms mean better business A smarter alternative Modern sanitary disposal has evolved. Instead of relying on
external servicing companies, innovative self-service systems, like SaniPod’s Pod™ Petite, now allow hospitality businesses to safely manage sanitary disposal using their existing cleaning teams as part of routine washroom maintenance.
For airports, hotels, shopping centres, restaurants, casinos,
Replacing traditional rental services with a self-managed solution gives hospitality operators more than cost savings.
It provides greater operational control, eliminates service
delays and helps create washrooms that reflect the quality of the entire venue.
Why businesses are making the switch:
stadiums, and entertainment venues, this means greater flexibility,
• Eliminate ongoing rental contracts
schedules. There’s no need to wait for technician visits and
• Service units when required
lower operating costs, and complete control over servicing
no unnecessary service calls. Simply replace the sealed liner whenever your washroom requires it.
Designed for modern hospitality Today’s guests notice everything. A beautifully presented
• Reduce operating costs
• Touch-free hygiene for guests
• Safe, self-service liner replacement • Premium design that enhances modern washrooms
washroom reflects the same attention to detail as the dining room,
The hospitality industry continues to embrace smarter ways of
While hospitality venues invest heavily in designer finishes,
Stop renting and start owning your washroom solution.
hotel lobby, or reception area.
premium amenities, and contemporary interiors, sanitary disposal units have often remained an afterthought.
SaniPod’s Pod™ Petite has been designed to change that.
Its sleek, contemporary appearance complements modern
operating and washroom management should be no different.
Discover how SaniPod™ and Pod™ Petite are helping Australian
hospitality businesses create safer, more hygienic, and more
beautiful washrooms while reducing ongoing operating costs.
washrooms, while touch-free operation provides guests with
To find out more:
contributes to how guests perceive your business.
Contact us hello@sanipod.com
a cleaner, more hygienic experience. Because every detail
18 | Hospitality
Visit sanipod.com.au
Home of:
Visit our new website and sign up for the monthly newsletter* * Your regular dose of opinion, insight and humour – all of it related to the liquor, hospitality and events sectors. It’s what the doctor ordered!
www.foodandbeveragemedia.com.au
SPOTLIGHT // Fresh perspective
Fresh perspective California’s three Michelin-starred restaurant SingleThread has just wrapped up its residency at the Bather’s Pavilion. Here is what they discovered about Australian produce. Words Laura Box Photography Trent van der Jagt and SingleThread
ACROSS FOUR WEEKS in July and August, one
24-acre farm that hosts greenhouses, heirloom
shores to undertake a residency at the Balmoral
program, which Ward and Restaurant Manager
of the world’s best restaurants graced Sydney’s Bather’s Pavilion.
Since its inception, the residency has
cemented its supremacy at the premium end of
Jessica Mead recently visited on a research and development trip.
SingleThread doesn’t have any set signature
Sydney’s culinary calendar, with two sold out
dishes, meaning it that rather than taking a
starred L’Enclume in 2023 and 2025.
used to being flexible and working with what’s
visits from Northern England’s three Michelin2026 marked a new era, as California’s three
Michelin-starred restaurant SingleThread –
which La Liste recently named No.1 restaurant
dogmatic approach, says Connaughton, they’re available on their farm – or in this case, what was available in the Australian market.
“So we based our menu off not exactly what we
in the world – headed across the Pacific to join
wanted to do to make it just like home – because
Chef Aaron Ward.
and what was going to be at its peak. Because
the kitchen alongside Bather’s Pavilion Head
Led by husband-and-wife team Executive Chef
Kyle Connaughton and Head Farmer Katina
Connaughton, the restaurant has garnered a reputation for its hyper-seasonal Californian produce cooked and presented using the
refinement and philosophy of Japanese cuisine.
Alongside the Connaughtons, a team of chefs
and front-of-house staff, including Sous Chef and Head Butcher Blake Nishimoto, Head Chef of
Creative Development Marley Brown, and Wine Director Chris McFall, journeyed to Balmoral to
deliver the 11-course menu – as well as a sample of their style of Californian hospitality.
In Sonoma, the Connaughtons craft their
menu using a range of produce grown on their 20 | Hospitality
orchards, beehives, and an expansive floral
that’s changing all the time – but what was here that’s really the SingleThread ethos,” Chef Connaughton tells Hospitality.
Knowing they wouldn’t have access to their
own farm meant advance planning with the team in Australia.
“Because we planned so early on, we had the
ability to have a few things grown specifically for us, like broccoli varieties that we have at
home that we know we wanted to use,” says Connaughton. “But we also wanted to keep
ourselves open to anything unique and special that caught our eye.”
The chef’s international perspective facilitated a
new reverence for ingredients that wouldn’t often be celebrated on high-end menus in Australia.
SPOTLIGHT // Fresh perspective
“We wanted to challenge ourselves creatively to use the products that were here and native to Australia, which have been really phenomenal.” - Kyle Connaughton
“It’s funny here, because [this ingredient] seems common for
everyone in Australia; but we thought that the Kent pumpkin was really extraordinary and so sweet,” says Connaughton.
At the residency, Connaughton served up small pieces of tempura
Kent pumpkin alongside King George whiting with an umeboshi
sauce. He says they’re now looking at growing the pumpkin variety in California because of how much they enjoyed working with it.
Connaughton also recognised the “incredible” quality of produce
from Newcastle Farms, as well as the “phenomenal” beef from wagyu supplier Westholme.
Until recently, SingleThread was supplied a small amount of
100 per cent grass-fed purebred wagyu by a local Californian
says the chef. The menu featured a wide selection of seafood –
including a beautiful array of hassun (a curated tray of entrees, traditionally served in kaiseki) featuring Douglas Bay oysters,
silver trevally sushi with red shiso, and turnip panna cotta with sturgeon caviar; as well as Port Philip sea urchin with molten potato and Yarra Valley trout roe; and poached marron and
prawn with prawn mousse and chawanmushi (Japanese steamed egg custard).
“We’ve never cooked with marron before. The Murray cod was
brand new to us. And King George whiting we’ve sort of fallen in love with.
“For us, it was also about using different species and things that
friend, but it wasn’t enough to sustain the restaurant for the whole
were new to us,” says Connaughton. “We wanted to challenge
Westholme wagyu for the team to try. “We just knew immediately
to Australia, which have been really phenomenal.”
month. When Ward visited SingleThread in California, he brought that it was such incredible quality,” says Connaughton. He ended up introducing it to SingleThread's menu, and the restaurant's neighbouring butcher’s shop, Journeyman.
A lot of their other discoveries were on the seafood front,
ourselves creatively to use the products that were here and native “As much as I’d like to bring [this produce] home, it is also a
really special memory of what we had here. But I think if we could find a way to have a top-quality product, we’d be quite happy to bring them back.”■
September/October 2026 | 21
ADVERTORIAL // Square
See You in the Neighbourhood This company is shining a spotlight on the local food and beverage businesses that define Australian neighbourhood life – and big names are getting on board.
WHETHER IT’S A stop by the local café
connector,” said Stacey Lowther, Head of
Sydney; Daniel Ricciardo and local
Thai restaurant around the corner, or a
"Restaurants, cafés, bakeries and bars are
Melbourne; and Mick Fanning visiting
for a morning coffee, a quick lunch at the
Marketing at Square Australia.
favourite Leonard’s House of Love in
regular Friday drink at the trendy wine
where people gather, connect and feel at
businesses – and Square has the stats to
help their neighbourhoods thrive.”
featured, look out for the campaign in
restaurants, bars, and cafes that remember
media, and TV.
bar – Australians love to support their local prove it.
The majority of Australians are feeling
more connected to their community than they were five years ago, according
home. By helping those businesses thrive, we The campaign is celebrating the
their regulars’ names (and recognise the
Pasture & Co on the Gold Coast.
To see if your favourite local venue is
your neighbourhood – on billboards, social “This campaign signals externally
value of these customers).
what Square has been quietly building
research (2025).
evident: Square’s Local Economy Report
seller, regardless of their size, the tools
hospitality industry, with almost three
three or more times per month generate
to Square’s Neighbourhood Nation
This figure is consequential for the
quarters (73 per cent) of monthly dining spend going to local venues.
Square has been tapping into these
figures to shine a spotlight on the local food and beverage champions that are
defining Australia’s local hot spots, in its
See You in the Neighbourhood campaign.
“Square serves an extraordinary breadth
of sellers – and what unites every one
of them is their role as a neighbourhood 22 | Hospitality
The value of regular customers is
(2026) found that customers who visit
five times more annual revenue than oneoff visitors, with four times more daily
transactions and three times more daily spend on average.
towards for over a decade - giving every they need to grow, thrive, and become a
neighbourhood favourite,” said Lowther. Lowther adds that a large goal for the
campaign was to help sellers feel seen, supported, and celebrated.
“Whether you’re running a single
The business has brought celebrities on
shopfront or building across cities, you’re
they frequent, displaying their authentic
people around you - and Square is here to
board to advocate for the neighbourhoods connection to their city and its distinct personalities. Think Naomi Watts
alongside The Bakery on Glenayr in
creating something that matters to the help you do it.” ■
Visit squareup.com/au to explore how
Square’s tools support F&B businesses.
EQUIPMENT // Pasta maker
Pasta maker The handy machine that simplifies the process of making fresh pasta.
Dough is rolled out by cranking the handle
Rollers are generally adjustable to control the dough's thickness
Commonly crafted from durable stainless steel
Designed to roll out, stretch, and cut fresh dough for pasta
iStock.com/ZernLiew
Suitable for different pasta types such as spaghetti, fettuccine, or lasagna
Speeds up the process of making fresh pasta
24 | Hospitality
Replaces manual methods for making pasta dough that use a rolling pin and knife
Burger feature Milk Style Bun
Tip Top Premium Bun Range The right bun for every burger
FEATURE // Bun guns
Bun guns The humble burger is a staple on many menus. But taking the dish from good to great is a little more complicated. Words Maia Hart Photography Icebergs by Nikki To and Steven Woodburn; Joji by Vince Yeung
IT’s tHE bUn that mak
seems simple enough. But executing a
memorable take on the dish is a different
venue itself is so iconic that we should always maintain a high standard.
“That’s very important to me. Every
story. Between finding the right bun,
dish that comes out from the kitchen is
what produce is included, there are several
technique, and has the same respect for
deciding on how it’s prepped, and exactly
ways to take a burger from good to great. For Icebergs Dining Room and Bar Head Chef Antonio Colonna, a great burger
should begin with the same amount of
respect as any other dish on the menu.
made to the same standard, with the same ingredients.”
While you will only find the burger on
the bar menu, he says some customers
know they can order it at the restaurant. “Having a product like this, on top of
“If the produce is outstanding, you’re
the ocean with this fantastic view, it makes
shortcut or a casual option,” Colonna tells
that’s really the point. It is the best it can
already halfway there. It shouldn’t be a
Hospitality. “For many years, almost decades, we’ve always had our ‘Iceburger’ on the
menu. We haven’t changed any produce, and
we still like to cook with the same techniques we used during the first year.”
At face value, it’s a fairly straightforward
dish: The burger features a beef patty,
cheese, lettuce, tomato, onion, and sauce. but Colonna says the way they prepare it makes it popular.
“The patty comes from a mix of Angus
beef that we cook on coal so it gets that nice smokiness and texture,” he says.
“It’s not just the produce itself, it’s the
FEATURE // Bun guns
ON THE SURFACE, the humble burger
everything a bit tastier and better. I think
be in that moment, with that vibe and that atmosphere.” The relationships they have
built with suppliers have also contributed to the longevity of the burger.
“Almost every dish we create in the
kitchen comes with the idea of, ‘Ok,
let’s discuss with our supplier, let’s see
what they can offer’, and every time we
choose the best ingredients following the
season, to guarantee the best experience to our customer.
“Basically, they’re our friends. That helps
us find out if we can get better products.”
technique, and produce that makes this a fantastic product.
It’s hardly the most expensive thing on
the menu at Icebergs – which, given its
location overlooking Bondi Beach, does boast pricier options (even on the bar
menu) – with premium items including the potato cruller with N25 Oscietra Caviar
and cultured cream, or their daily reef fish crudo with native tamarind, oyster leaf, daikon, and finger lime.
Colonna stresses that the burger's
quality is prioritised just as much as any
other dish, yet provides an entry point for everyone to enjoy the venue.
“That’s one of the important things we do
here at Icebergs. Because for us, whatever you pick – the bar or the restaurant – the
kes the burger
“We give it the same attention and respect as every other dish we have on the menu.” Antonio Colonna
FEATURE // Bun guns The team opts for spring onion over white
more distinctive when the bun adds
aggressive”. The sauce comes from a secret
and flavour balance,” says O’Brien.
or red onion, because it’s “sweeter and not as recipe that has never been changed.
“Even the patty itself, as mutual respect
to our suppliers, we like to maintain
this collaboration and relationship with
them. Something successful like this, you wouldn’t like to change.”
“It is a classic burger and the way we
softness, structure, visual appeal,
“Operators who upgrade their bun to a
premium option are creating a stronger case for premium pricing, which is
particularly important in a market where
customers are still spending carefully and assessing value with every order.”
O’Brien says the flavour profile should
elevate our burger does not necessarily
not overpower the other ingredients but
give it the same attention and respect as
of their buns – including their milk style,
mean we’re making it complicated. But we every other dish we have on the menu,” says Colonna.
enhance the other flavours and says each brioche style, potato bun, and gourmet
bun – have been built with this in mind. The same can be said for the dairy
Every detail contributes to the burger’s
products often found in burgers. Saputo
bun is no exception.
of Marketing and Food Service, Zoey
consistency of quality and flavour, and the At Icebergs, they haven't changed the
bun in the last seven years.
“It is classic, but at the same time, that
flavour in every bite is the same. For us
that is important, it’s a non-negotiable and
we never change that idea,” says Colonna. Tip Top Bakery Innovation Manager
Darren O’Brien says that premium
ingredients in a burger can become an important point of differentiation for
venues, and the bun is a perfect example of this.
“A standard burger can become
28 | Hospitality
General Manager and Vice President
Saunders, says consumers want burgers that are fresh and juicy, and cheese
remains a key component in meeting
consumer demand for burgers that are fresh, juicy, and full of flavour.
“Natural cheese helps enhance taste
with 90 per cent of consumers stating
taste as the most important attribute,” says Saunders.
“Cheese slices that melt well with good
peel-ability are key to delivering the classic burger experience,” says Saunders.
“A standard burger can become more distinctive when the bun adds softness, structure, visual appeal, and flavour balance.” - Darren O’Brien
Potato bun 4.5" Super soft, savoury taste Distributor (9108) Direct (2012)
MILK Style BUN 4.5"
gourmet BUN 4.5"
Slightly sweet flavour & glazed Soft white, seeded & glazed Distributor (9141) Direct (3009)
Distributor (9142) Direct (3010)
I PRE-SLICED BUNS I AVAILABLE NATIONALLY Available via Distributor or via Direct Delivery
FOR MORE INFORMATION OR TO PLACE AN ORDER, VISIT TIPTOP-FOODSERVICE.COM.AU
brioche style bun 4.5" Sweet buttery taste & glazed Distributor (9295) Direct (2011)
FEATURE // Bun guns
Australian premium ingredients but also
incorporating some Japanese elements into it. It’s just very subtle, nothing forced.
“It was an entry point for people after
work, so there are not only discounted drinks, but also something a bit iconically Jōji.”
The Jōji burger features a smashed
Wagyu beef patty that is topped with
wagyu bolognese, Kewpie mayo, American cheese, and bread and butter pickles, and served on potato bread. Meanwhile, the
Ebi burger presents a more “refined take” with Morton Bay bug and prawns, which Ortolani says leans into the Japanese
perspective, and offers a lighter option.
“It’s always a really fine line; you want
to give options to customers but also
you don’t want to give too many choices. So I think having two [burger] choices,
especially for the happy hour, was a good avenue to go towards, and I think people enjoy it.”
The customer reception has shown how
effective these types of offerings can be in more subdued periods.
“We’ve had a really good response, even
in the quietest months. July is traditionally one of the quietest times of the year,
especially for a rooftop restaurant. But we sold about 100 Jōji burgers per week.
“I would say this past five months, the
happy hour has been really pumping. To
be honest, it was to my surprise – because when you develop a Japanese menu you focus on other items. But the general Sydney CBD Japanese restaurant Jōji has
“It’s always a really fine line; you want to give options to customers but also you don’t want to give too many choices.” – Erik Ortolani
introduced a weekday happy hour, which
this kind of offering.”
And thankfully, it’s “not the hardest
includes The Adulting Meal – a $39 Jōji
thing to execute consistently”.
‘your way’.
especially when you cook it on charcoal.
was an option they needed on the menu
it to make sure the sear and the cooking is
Burger or Ebi Burger, fries, and a martini Executive Chef Erik Ortolani says it
because the venue is a hybrid bar and restaurant concept.
“Obviously it still requires skill,
The hibachi, you need to keep an eye on good,” he explains.
“For me, the main focus is on the bread,
“You do need those more premium
which is a really nice moist potato bread
but you also need some kind of comfort
each other. Between the bolognese and
offerings, like beef or sushi and sashimi, food that goes with drinks,” he explains. “That was the idea – having something that is like comfort food made using
30 | Hospitality
public has been responding really well to
that allows the flavours to complement the patty cooked on the hibachi, a nice
charcoal flavour comes through as well, and it can be pretty rich.” ■
to this footy season
ADVERTORIAL // Parmigiano Reggiano PDO
Zero waste, maximum flavour The whole-wheel kitchen.
FOOD COST AND sustainability are no longer separate
conversations in a professional kitchen — they are the same
conversation. Every gram that goes in the bin is a gram already paid for and never sold. Against that backdrop, one ingredient
has quietly practised zero-waste discipline for close to a thousand years: Parmigiano Reggiano PDO. From rind to remnant, a wheel gives a kitchen almost nothing to throw away and that is a genuinely rare property in a premium ingredient.
The rind is not packaging: It’s flavour A wheel of Parmigiano Reggiano PDO is brined for around three to four weeks after moulding, and it is this process — not any
coating or wax — that forms its natural, hardened rind. Because the cheese is made from only milk, salt, and rennet, the rind is the same product as the paste inside it, just denser and drier
from months, or years, of maturation. That is not true of generic “parmesan”, where rinds are frequently treated with wax or
synthetic coatings and are not intended for consumption. On an authentic wheel, the entire rind carries the pin-dot Parmigiano
Reggiano PDO lettering and the casein plate identifying the dairy and production date, proof of both authenticity and traceability, baked directly into the part of the cheese most kitchens discard. Too hard to eat raw, the rind becomes a slow-release umami
bomb once heat is introduced. Simmered whole in stocks,
minestrone, risotto cooking liquid or a long-cooked ragù, it softens gradually and releases the same glutamates and free amino acids responsible for the cheese’s savoury depth - body that would
otherwise need to come from bought-in stock concentrate. The fix costs nothing beyond a labelled container in the walk-in: collect trim as it accumulates from portioning and grating, freeze it, 32 | Hospitality
Method: Combine all ingredients in a stockpot and bring to a
A wheel of Parmigiano Reggiano PDO gives a kitchen almost
reserving the softened rind to chop finely into a bean stew or
minutes before straining.
nothing to throw away, a rare property in a premium ingredient.
gentle simmer. Cook for 45 minutes, skimming as needed. Strain, discard. Use the broth in place of stock wherever a deep, savoury base is called for.
Offcuts into frico, remnants into finishing ingredients Broken wedges and end-of-wheel offcuts are the natural starting
The business case
oven until it sets into a lace-like wafer. No batter, no oil and no
habit. Ask your distributor about whole-wheel purchasing for the
point for frico, Parmigiano Reggiano PDO crisped in a dry pan or
None of this requires a change of supplier, only a change of
added seasoning are required, since the cheese’s own salt and fat
maturation stages you use in volume; the economics improve
carry the whole preparation. Shaped flat as a garnish, moulded
warm into a curved tuile, or folded into a cup for canapé service, frico turns trim that would otherwise be swept into a bin into a bar snack that commands its own price point.
Fine grating dust and small nubs left after service are just as
usable. Worked into softened butter with herbs, citrus zest or
cracked pepper, they become a compound butter that finishes
grilled proteins, vegetables, or a simple bowl of pasta. Warmed
with the kitchen gaining full access to the rind rather than precut portions with the trim already removed. In a market where
sustainability credentials increasingly shape both guest perception
and supplier decisions, an ingredient that is structurally, inherently zero-waste is a genuine asset on any menu. It’s not a marketing claim, but a fact built into every wheel that leaves the ageing cellars of the Parmigiano Reggiano PDO production area.
gently in a neutral oil and left to steep, the same remnants
produce a Parmigiano Reggiano-forward finishing oil for soups,
roasted vegetables, or bread service. Both preparations extend the usable life of what would otherwise dry out on a board overnight, and both can be batch-prepped in quieter service windows.
Texture that does double duty The most overlooked form of zero waste has nothing to do with
trim at all. Rather, it is about what a dish doesn’t need. Extended
maturation gives Parmigiano Reggiano PDO its hallmark granular structure and visible tyrosine crystals, delivering genuine crunch and textural contrast on its own. A dish finished with shaved or
grated Parmigiano Reggiano PDO at 30 months or beyond often needs no additional crouton, nut, or fried garnish for textural
interest. One ingredient does the job of two, which simplifies prep
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European
lists as much as it simplifies the bin.
Union nor the granting authority can be held responsible for them.
Menu-ready: Parmigiano Reggiano PDO rind broth
To find out more, visit parmigianoreggianopdo.eu
A base for risotto, soup or braising liquid
• 200g reserved Parmigiano Reggiano PDO rinds, scrubbed clean of any surface residue
• 2 litres water
• 1 onion, halved
• 1 bay leaf, a few black peppercorns September/October 2026 | 33
ADVERTORIAL // Parmigiano Reggiano PDO
and drop pieces into any simmering liquid for thirty to forty-five
ADVERTORIAL // Parmigiano Reggiano PDO
Summer entertaining Beyond the cheese board with Parmigiano Reggiano PDO
FOR MOST AUSTRALIAN kitchens, Parmigiano Reggiano PDO
Lighter, brighter mains
on a winter risotto, the backbone of a rich ragù. But as venues
flavour depth — and Parmigiano Reggiano can carry a dish
is filed away as a cold-weather ingredient: the finishing grate
Summer menus lean fresh, but that doesn’t mean sacrificing
gear up for the Christmas-to-Australia Day entertaining stretch,
without weighing it down. A Parmigiano Reggiano PDO crust
the country’s most forward-thinking chefs and bar teams are
proving this Protected Designation of Origin cheese, made only in its defined production area in Emilia-Romagna, is one of the
most versatile ingredients on the summer pass, as comfortable at cocktail hour as it is on a grazing table under string lights.
Cocktail hour, reconsidered Aperitivo service is booming across Australian rooftops and beer gardens, and Parmigiano Reggiano PDO shavings are earning a
spot on the canapé list. Aged 30+ months, its crystalline crunch and umami depth stand up beautifully to a drizzle of Australian
honey, like a native leatherwood or a robust ironbark, for a sweetsavoury bite that needs nothing more than a glass on the side.
It also has a natural affinity with craft beer: the cheese’s saline
intensity plays off the caramel notes of an Australian amber ale, while a hazy pale ale’s citrus brightness cuts cleanly through its
richness. Serve shavings simply, on a slate with honeycomb and toasted nuts, and let the cheese do the talking. 34 | Hospitality
(finely grated cheese bound with a little butter and breadcrumb)
ADVERTORIAL // Parmigiano Reggiano PDO
gives barramundi a golden, savoury shell while the fish itself
Beer: Reach for a hazy pale ale with shavings, or a classic
carte. Shaved generously over char-grilled zucchini, eggplant and
Spirits: An Australian-made gin and tonic, garnished with a
stays light and flaky underneath, perfect for warm-weather à la asparagus, it melts just enough from residual heat to become a dressing in itself, no oil-heavy vinaigrette required.
And a summer risotto, built on pea, mint, and lemon zest
Australian amber ale alongside the aperitivo board.
curl of Parmigiano Reggiano PDO, makes an unexpected but memorable welcome drink for summer events.
As Australian hospitality gears up for its busiest season,
rather than the usual mushroom or osso buco base, still needs
Parmigiano Reggiano PDO offers venues a rare combination: a
essential creaminess and salt. It’s proof that the cheese belongs on
to be endlessly adaptable, from the first cocktail of the evening
Parmigiano Reggiano PDO stirred through at the end for that the menu twelve months of the year, not just six.
Aperitivo-style cheese boards for events For caterers and event venues, the cheese board is the easiest way to bring authentic entertaining culture to an Australian summer function #liveautentico.
genuinely authentic, provenance-led ingredient that also happens through to the last bite of the cheese board.
Parmigiano Reggiano is a Protected Designation of Origin
(PDO) product, produced exclusively in its designated area of
origin under strict specifications guaranteed by the Consorzio del Formaggio Parmigiano Reggiano.
Rather than the traditional cold-weather board heavy on
chutneys and crackers, build a lighter, aperitivo-style spread: a whole small wedge of Parmigiano Reggiano PDO as the
centrepiece, broken by hand into rustic chunks (never sliced,
the granular texture is part of the experience), alongside fresh figs, rockmelon, marcona almonds, and a thin drizzle of good
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.
olive oil. It travels well, holds up outdoors, and photographs beautifully for the Instagram-conscious event crowd, while
giving hosts a genuine, provenance-backed story to tell guests about where the cheese comes from and why it tastes the way it does.
To find out more, visit parmigianoreggianopdo.eu
Pair It like a local Wine: A cool-climate Australian sparkling cuts through the cheese’s richness at cocktail hour; a textural Semillon or Chardonnay suits the lighter mains.
September/October 2026 | 35
FEATURE // Waste not want not
Waste not want not As a looming waste crisis faces NSW, what should operators be doing? Words Laura Box Photography Lewis Stevenson and Madeline Johnson
GREATER SYDNEY IS facing an imminent crisis: It’s running
out of landfill. According to the NSW Environment Protection Authority (EPA), the region is on track to run out of space by 2030.
With food waste making up a quarter of all NSW business waste
going to landfill, the EPA has implemented new rules to increase
food waste recycling in the state. The move is essential, according to the EPA, in order to avoid a looming waste crisis, recover
valuable resources, and move NSW closer to a circular economy. It’s also beneficial in combatting climate change; when food
waste is sent to rot in landfill it emits methane, a greenhouse gas 25 times more potent than carbon dioxide and a major cause of climate change.
The new food waste recycling rules for hospitality require
food waste to be separated from general waste. Businesses like
pubs, clubs, cafes, and hotels generating 4000 litres or more of general waste a week – equivalent to around two skip bins or
more – must separate food waste from general waste to reduce landfill and emissions.
Businesses that don’t comply can face maximum penalties of up
to $500,000 with further fines for continuing offences.
Food waste separation mandate stages From 1 July 2026 Applies to sites that have a weekly general waste capacity of 6 or more 660L bins; or 16 or more 240L bins; or any combination of bins equal to or more than 3,960L. From 1 July 2028 Applies to sites that have a weekly general waste capacity of 3 or more 660L bins; or 8 or more 240L bins; or any combination of bins equal to or more than 1,980L. From 1 July 2030 Applies to sites that have a weekly general waste capacity of 1 or more 660L bins; or 3 or more 240L bins; or any combination of bins equal to or more than 720L.
36 | Hospitality
end of the kitchen in the middle of service to drop that organic matter into that bin, and I really wanted the system to work.”
Convenience is an ongoing battle in the sustainability space:
finding this mid-ground between better for the environment and
simple enough that people are willing to adopt the changes can be a fine line to walk.
This aversion to inconvenience is also noticeable in customer
reactions to takeaway containers, according to Saxby.
The Bonobo has followed the Raes protocol of no single-use
plastics, and it means the kitchen is not doing sous-vide cooking in plastic bags. They're also avoiding cling film, and they have
a range of quality reusable containers for food storage. Neither are they using plastic takeaway containers; rather, they pack takeaways into compostable or cardboard boxes.
“We do get questioned a lot on that one. I don’t think the
general public is as aware of these issues as perhaps they could be,” says Saxby.
“People often have the best intentions until it comes to
convenience, and I think that’s the issue. Everyone’s time poor, and there are always situations where convenience is going to overshadow the right choices.
“We do have instances of people wanting dishes that we can’t
offer as takeaway. When we say, ‘I’m sorry, we can’t do that dessert or that dish takeaway because it’ll be really wet and soak through Jason Saxby, the executive chef of Raes on Wategos Dining
Room in Byron Bay, welcomes the change.
“I think it’s great that there are new laws regarding separation
of waste. Integrating that program into a large hotel was a little bit fun and challenging,” he says.
The chef has a self-composting system at home which he has
often used to compost waste from Raes – at least, as much as the
the cardboard’, people do ask if we have plastic. But instead, we modify the meal to suit the vessel.
“You’ve got to make the customer happy, but also stay true to
the ethos and the systems that you’ve believed in and that you’ve set up. Often it’s a tricky balance, but I think we get it right at
Raes – and we certainly will get to the stage where we get it right at The Bonobo as well.”
system could handle.
“I have been really surprised by how hard it is to find a
commercial system that allows you to have on-site composting or organic waste that is collected and taken to a composting facility. I’m surprised that that isn’t a more prominent industry standard.
“I’m also surprised that green bins at commercial establishments
weren’t enforced by councils. So when I learnt that was going to be a protocol, I was actually really excited.”
The change comes as The Bonobo by Raes (Raes on Wategos'
newer sister hotel) expands its dining offering to include the all-day
Lobby Lounge, which boasts seating for up to 100 guests. But the new regulations weren’t without teething issues.
“It created a little bit of a space issues in our kitchen because
we have a very small kitchen at Raes – exceptionally small –
and having three extra bins around is actually proving to be a challenge,” says Saxby.
To combat these space issues – and also make using the bins
more seamless for staff – Saxby purchased a line of smaller bins
that allow the kitchen to have one organics waste and one general waste bin in every section.
“If you’ve only got one organics waste bin at the front of the
room, it’s not going to get used efficiently or effectively,” says
September/October 2026 | 37
FEATURE // Waste not want not
Saxby. “People aren’t going to walk all the way down to the other
FEATURE // Waste not want not “I don’t think people want to do the wrong thing. It’s just
sometimes too far, or too hard, or they’re too busy. I generally feel that most people want to do the right thing.”
Thinkpac Managing Director Calvin Ng says that it is more
important than ever for hospitality operators to switch to sustainable packaging.
“Hospitality operators are facing scrutiny from two directions at
once – their corporate parents and venue clients are demanding verified sustainability credentials, and their procurement teams
are being asked to demonstrate it in tenders,” he says. “Generic
recycled content claims aren’t enough anymore. Operators need
packaging that comes with independent verification and a paper trail, not just a label that says ‘eco-friendly’.”
Ng says that there are alternatives for materials that staff are
already using in the kitchen, including items made from post-
Considering the provenance of produce is also crucial for working in a sustainable manner, according to Saxby.
“We’re careful with choosing suppliers and ingredients, and we
partner with companies that have the right environmental and ingredient-focussed protocols.
“It’s about being careful with what produce we’re using, where
we’re getting it from, why we’re using it, and how we’re using it.” He points to beef, as an example.
“If we’re trimming beef, it has to be grass-fed, or grass-fed
and grain-finished. But we certainly don’t use any unsustainable cheap beef.”
This means using local growers and producers as much as
possible, because it allows them to go to the farm, see what they’re doing, and build a relationship with the growers.
Saxby has relationships with Brookies for drinks, because of
consumer recycled PE resin that can be used for flexible packaging
their land regeneration and sustainability practices. “We’ve been to
“For a hospitality business, the practical benefit is straightforward:
know that everything they do is for the right reason,” says Saxby.
like bin liners and bags used daily in kitchens.
you’re replacing a product you’re already buying with one that does
their property many times, we’ve done events with them, and we Similarly, Northern Rivers Ducks are one of Raes main protein
the same job, at a comparable price point, and which comes with
suppliers, “because we know that they’re an organic, free-range,
use in a tender response or sustainability report,” says Ng.
Project (and soon The Bonobo will be too), which supports the use
independently verified environmental credentials you can actually
38 | Hospitality
pasture-raised duck producer”. Raes is also part of the Good Fish of line-caught, brain-spiked fish.
New rules are in place
BUSINESSES MUST SEPARATE FOOD WASTE
Businesses generating 4000 litres of waste a week, equivalent to 2 skip bins or more, must separate food waste from general waste to reduce landfill and emissions
Get your business sorted food waste nsw
FEATURE // Waste not want not “We’re just really selective about who we use and who we
highlight on our menus,” says Saxby.
While creating a workplace that facilitates environmentalism is
a large part of Saxby’s practice at Raes, he notes that the idea of
sustainability goes beyond climate change and extends into staff retention and creating a resilient workforce.
“Sustainability is a big word. It has a lot of different arms that
aren’t always about ingredients. It’s also about how you use
them, who’s using them, and how the people that are using them are treated.”
At Raes, they’ve implemented four-day working weeks, and they
make sure the team is provided with quality staff food and drinks. Their shifts are also capped at eight hours.
“There are no double shifts or long days, no split shifts or anything
like that. We’re making sure that we’re getting as close to that
standard 38- to 40-working week as possible, so that our staff get a work life balance that I was certainly never given as a young chef.”
“Because our staff have more time to enjoy Byron Bay and what
the area has to offer, I think they end up being more respectful, less wasteful, happier, and a little bit more careful,” says Saxby.
Saxby says treating staff well and making them feel happy and
respected carries into how staff behave at work.
“Paying them well is only a small aspect of it. At the end of
the day, people want to be valued and treated well and want to feel like their time, their opinions, and their lives matter.
That in itself has kept our food costs down and led to better
[sustainability] practices without even having to introduce any new systems or protocols.” ■
For tips on how to assess, avoid, and reduce waste, sign up to the EPA’s Bin Trim tool, and for more information, search food waste NSW.
The EPA may consider granting exemptions to new food waste
rules in certain circumstances. These are designed to support a transition period. Email fogo.exemptions@epa.nsw.gov.au 40 | Hospitality
FEATURE // Opening a venue
Opening
a venue
Opening a new venue comes with a lot of responsibility, consideration, and patience, but there are ways to ease the pressure. Words Maia Hart Photography Isabella Wild
THERE’S A LOT of responsibility that comes with opening a venue, admits Esper Group Director Andrew Wallace.
“You’ve got to really think about what happens when
something goes wrong. Will you survive? Because it’s not just
you that would get hurt,” he tells Hospitality. “A lot of people get
hurt if you have to close a company, a lot of people lose jobs – so I have an obligation to make sure we can survive the ups and downs of the industry.”
It’s the first aspect of many that Wallace considers when he’s
opening a venue. The family-owned group has experience opening the likes of Surry Hills’ Mille Vini, and Rovollo in Martin Place.
Now they’re setting out to launch The Heritage Room just a few meters from Rovollo’s door.
The group’s decision to open The Heritage Room, which is slated
for September, began with a series of important initial considerations. “You’ve got to start by considering who you’re trying to serve –
that’s the biggest question. It does also come down to the location, and what you’re good at,” says Wallace.
At The Heritage Room, the answer to that question was clear
from the get-go. Wallace says the venue was born out of need for
a private dining space to complement Rovollo, and it also allowed them to cater to more guests in a more casual format.
“We get people asking multiple times a week for private
events because they like what we’re offering – a less
commercial type of venue in the CBD. We just haven’t been able to achieve it,” says Wallace.
“We wanted the space to have some good energy, and
atmosphere, and be unique. So rather than just having a room, we’re doing a wine bar as well as the dining room. 42 | Hospitality
OPENING A VENUE?
THE RIGHT GLASS FOR EVERY VENUE Every detail shapes the experience.
E X PE R I E N CE O U R S H OW R O O M SY D NE Y • M E LBOURNE • BRISBANE AD E L A IDE • PE RTH All hospitality professionals welcome
SEE IT. HOLD IT. SPECIFY IT.
BOOK A SHOWROOM CONSULTATION NOW
AUSTRALIA’S LEADING HOSPITALITY BRANDS
FEATURE // Opening a venue
but we’re focussing on Tuscany. And we’ve got a
Josper oven coming in, so we’re going to be doing a lot of great grilled meats,” he says. “So, we’re going to be focussing on charred items as well.
“It’s more intimate than Rovollo with a very
rich interior design. It’s also going to be a lot
more casual, so you can pop in and not have to commit to such a big meal.”
He says when you are opening a venue the
most important thing is to not get “too internal”
with your thinking through stressful periods like the fit-out and that amount of investment.
“You always have to think about who the boss
is – and that’s our guests. They are the ones we are trying to serve, so every decision needs to put them first,” he explains.
“There’s a lot of stress opening a venue – from
our executive chef having to come up with a
brand-new menu and constantly worrying about whether people will like it, and our sommelier
“Like any job, I think there’s some amazing periods, and there’s some really difficult periods.” – Andrew Wallace
“So now it’s one big ecosystem. We have our
main restaurant, a private dining room, and a
the budget, and we’re all working hard.
“We’ve got a great team, but we’ve always
wine bar – which is pretty exciting.”
got to think about who it’s for. That is very hard
taught him that when opening a new venue,
long weeks. You’ve just got to trust the process
Wallace says current ventures like Rovollo
you have to stress test your idea against what happens if things are not going well.
“Can you survive if you’re going through a
really brutal winter period with lots of rain if
you have an outdoor area? And can your venue handle when you’re at max capacity? How are you finding that balance?
“Because in winter, there are not as many
group events as there are in summer. You’ve got
when you’re in the thick of longer hours and
of the build and tie the build into the type of offering you have.”
It’s not easy, and Wallace says you can often get
bogged down in thinking about how to make things easier, save money, or cut corners.
“But you have to think long term. It sounds
alright, but it’s really hard when you’re in the thick of it,” he says.
“Like any job, I think there are some amazing
that got that duality and that dichotomy of the
periods, and there are some really difficult
little bit quiet in winter.”
the fun part is creating the concept because
industry where you’re so busy in summer and a After stress testing the concept, they continued
to build the offering. The Heritage Room will seat
periods. The most difficult part is the build, and you’re not quite in the thick of it.”
30 people and feature a curated list of wines from
Music
to Tuscany’s most famous white, Vernaccia di San
there’s plenty more to consider beyond the
bold reds like Barolo and Brunello di Montalcino,
Of course, when it comes to opening a venue,
Gimignano. The menu is headlined by a rotating
concept and the menu. One such consideration
selection of artisan Tuscan cheeses and meats
hand-selected by Esper Group Executive Chef
Cami Feliciano, and larger dishes like a signature
is the music, which sets the tone for the type of experience venues are trying to offer guests.
OneMusic Director Karen Holmes says music
ciabatta sandwich and handmade pastas that cater
is a big part of your branding and the customer
without the time for a restaurant booking.
are and who you want to attract into your venue.
to CBD workers wanting an elevated takeaway but Wallace says they are focussing on Tuscany
experience on offer, so you need to know who you Recent OneMusic research on how music
because it is an area that a number of the team
affects customer behaviour found 40 per cent of
“We’re still going to have other offerings from
of the music, around 50 per cent have stayed
love and some have family members from.
all of Italy, and great produce from Australia, 44 | Hospitality
worried about the wine, and I’m worried about
Australian customers have left a venue because longer when the music felt right, and a quarter
50%
of Australian customers have stayed longer BECAUSE OF THE MUSIC Not the service. Not the price. The music. GET YOUR SOUND SCORE onemusic.com.au/sound-score
Elise Honeybrook, Valentinas All Day Diner.
FEATURE // Opening a venue of customers downgrade their perception of a brand due to poor music choices.
Operators also need to prioritise building a strong foundation
by understanding their legal obligations, managing costs carefully, and creating a clear vision for the customer experience.
“Ensuring the right licences, permits, and operational systems
are in place from day one can help avoid costly setbacks and set the business up for long-term success, says Holmes.
Presentation Equipment is another crucial early-stage investment.
Tomkin Chief Marketing Officer Ali van Woerden says every
plate, glass, pan, and piece of cutlery influences kitchen efficiency,
“You always have to think about who the boss is, and that’s our guests. They are the ones we are trying to serve, so every decision needs to put them first.” – Andrew Wallace “The menu is your promise, and the design is the first
presentation, and ultimately the guest experience. The business,
impression, but the tech is the operating system that helps keep
with everything from kitchenware, cutlery, dinnerware, and more.
it alongside the room and the menu, not as an afterthought,”
which has showrooms across multiple states, supplies the industry Operators should look beyond the purchase price and
consider what will perform well in a commercial environment, says van Woerden.
“Choosing trusted suppliers who understand hospitality can
also provide valuable guidance throughout the fit-out process and beyond. The most successful venues don’t simply buy products, they build partnerships,” says van Woerden.
“Working with a hospitality specialist who understands
operational challenges, emerging trends, and the demands of both front and back of house gives operators access to expertise that extends well beyond the initial fit-out.”
Technology While menu and design get people through the door, technology is what keeps it open, says Stacey Lowther, Australian head of marketing at Square. 46 | Hospitality
that promise every service, while protecting your margins. Choose says Lowther.
Lowther says the simplest advice of all is to choose your
technology early because the stress does not end on launch night, it just changes shape.
“New operators can build their systems right from day one,
rather than retrofitting them onto a venue that’s already trading. That’s how tech becomes an asset instead of a stressor,” says Lowther.
Square provides POS systems that put menus, kitchen, physical
and digital dockets, and cost-of-goods in one place. Square Kiosk also allows customers to place their own orders to reduce wait
times during peak times, and Square Team helps venues roster on demand.
“Technology should be doing the quiet work to keep your
businesses connected and in sync, so you can be on the floor, doing what you opened the venue to do,” says Lowther. ■
ER ID
OF TH E
A YE
R
PRO V
THREE AWARDS SU
2025
PER FUND
FROM THREE
Awards and ratings are only one factor to consider when choosing a super fund. Visit hostplus.com.au/awards to learn more about our awards. Past performance is not a reliable indicator of future performance. Issued by Host-Plus Pty Limited. General advice only. Consider the relevant PDS and TMD available at hostplus.com.au before making a decision. HP3592
THREE BIG WINS FOR YOUR SUPER Three respected awards, one clear result. Money magazine, Finder and Mozo have all called it: Hostplus is their Best Super Fund winner. That’s three big wins for your super. That’s a plus.
Compare Hostplus
TOP 50 // Top 50 Gastropubs
Top 50 Gastropubs Hospitality and Australian Hotelier reveal Australia’s best food-led pubs. Words Molly Nicholas
THE INAUGURAL TOP 50 GASTROPUBS AWARDS have
officially taken place, with the ranking of Australia’s best
food-led pubs revealed at a ceremony on Monday 13 July at HospoNEXT in Sydney.
Celebrating elevated yet approachable dining, the
awards recognise the venues setting the gastropub
standard of excellence across the country. Alongside
the Top 50 ranking, category award winners were also
announced, following extensive consideration and input from a panel of 17 industry experts.
Hosted by Hospitality and Australian Hotelier, the
ceremony saw Fitzroy landmark the Builders Arms Hotel named the winner of the Top 50 Gastropubs Awards. Established in 1853, the pub is known for delivering
quality food consistently and without compromise, from great pub meals at the counter to long lunches in the
bistro. Described as a place for all occasions, the pub was also awarded Best Atmosphere.
Venue Manager Dylan Foley said the team is honoured
to be named the best gastropub in Australia.
“Pubs occupy a unique place in Australian life. They
bring people together in a way few venues can. At the Builders Arms, we’ve always believed you shouldn’t have to choose between an excellent meal and the
comfort of a neighbourhood pub. That’s what we’ve focused on for years, and it’s what we’ll continue to focus on,” said Foley.
Recognised by one judge as “a true example of being
adventurous within a pub framework and not letting
“how it’s always been’ set the standard”, the Builders Arms Hotel was also praised for being “the most
consistent pub in Australia, with the best pub snack in 50 | Hospitality
TOP 50 // Top 50 Gastropubs
Australia – the whipped cod roe”. Another judge noted “there is a reason Sydney looks to Melbourne for inspiration”.
Taking out second place in the Top 50 Gastropubs Awards
was The Dry Dock in Balmain – a timeless venue that combines a stylish public bar, refined dining room, award-winning 500+ bottle wine list, and welcoming service. The pub was highly
commended in the Best Wine List award category, also taking home the title of Best Fitout and Best Overall Menu.
James Ingram, co-founder of The Dry Dock, said it was a
privilege and an honour to be recognised in the Top 50 Gastropub Awards, adding that the awards were a first for Australia.
“What sets The Dry Dock apart is our collective effort. We put a
lot of effort into what we do. The venue is highly considered, and we designed every detail of its look and feel around the customer experience. Every day we are just trying to be better and better
and it wouldn’t be possible without the incredible group of people involved in the business,” said Ingram.
The Dry Dock’s Head Chef Ben Sitton received individual
recognition for his commitment to delivering a sophisticated pub dining experience, accepting the award for Best Chef.
“It’s very special to receive this award, but it’s a lot of team
effort. I’m very proud of the team and what we’ve created – I think we’ve created a menu that people are just loving and enjoying so much,” he told Australian Hotelier.
Offering an elevated take on classic pub fare, Redfern local the
Bat & Ball Hotel claimed third place in the ranking while scooping the award for Best Classic Menu. For Co-Owner Zac Godbolt, the
award is meaningful recognition of not only the team’s hard work, but also the community that has embraced the venue.
“I think it’s fabulous to be recognised among this cohort and
it’s a true testament to our wonderful kitchen team, our front of
house and the community that supports us and dines with us. We couldn’t be happier,” he explained.
The pub was highly commended in the Best Atmosphere award
category, with Bat & Ball Hotel Sous Chef Tommy Taylor also highly commended for Best Chef Under 30.
Taylor added: “It feels so good to be recognised. A lot of hard
work goes into our menu from every single person in our kitchen team, not just me. It’s an honour for us.”
Rounding out the top 10 was The Lincoln in Carlton, The
Cricketers Arms in Surry Hills, Marquis of Lorne in Fitzroy,
Watervale Hotel, The Scenic Hotel in Eltham, and the Royal Mail Hotel in Dunkeld.
Of those pubs, two were recognised with category awards – with
the Royal Mail Hotel accepting the Sustainability Award and The Cricketers Arms Hotel claiming the title of Best Specialty Cuisine for its French-leaning bistro Chez Crix.
On winning the Sustainability Award, the Royal Mail Hotel’s
Managing Director John Jerome Myers commented: “The entire September/October 2026 | 51
TOP 50 // Top 50 Gastropubs
world has to start becoming more sustainable. You only have to
look at what’s happening to the environment around the world,
even with the fires that we’re having in Europe at the moment. I think everybody’s got to do their little bit, and that’s why we’ve made it central to what we do at the Royal Mail.”
While Wesley Cooper Jones, head chef at Chez Crix, said: “We
all put our whole back into this. We try our hardest and it truly
pays off. We’ve pushed something that is not conventional in pubs,
but it just works for us, and we’re really happy and proud. We love each other and love delivering to the community. That’s what we want to do.
“I think what sets our menu apart is our technique and
creativity. We show skill and techniques traditionally separated from the pub setting.”
Celebrating the young, up-and-coming chefs shaping the future
of Australia’s pub dining landscape, Britania Kirana of Sinclair’s
in Penrith was named Best Chef Under 30. Kirana told Australian
Hotelier that she hopes the recognition will encourage other young women to pursue a career in the industry.
“I have been in the industry 11 years, and it’s been very hard
for girls in the kitchen. [People] are always underestimating us
– discrimination, sexual harassment, it’s everywhere. But this is proof that girls can do it too.
“I went to culinary school when I was in Indonesia, and I felt
like it was actually very cool that food has something behind it.
There is science. There is history. There are a lot of things in every plate, and I want to learn about it. And when people are happy
when they eat, it just makes me feel like everything is worth it. All of the hard work is worth it,” she stated.
Other category award winners included The Scenic Hotel in
Norton Summit, which was named Best Regional Gastropub, and the Crafers Hotel which accepted the award for Best Wine List. Erica Rushbrook, venue manager at the Crafers Hotel,
commented: “This means a great deal to our team and our sommeliers Seth Piszczuk and Tony Venn. Our entire wine
team put their heart and soul into our wine program and into
supporting local producers but also celebrating our connection to French wine regions as well.” ■
For the full Top 50 Gastropubs Awards list, follow the QR code:
52 | Hospitality
Butter & ghee expensive? Start reducing rising kitchen costs with...
Full page ad Peerless Holdings
Melts and preps just like butter and ghee for a fraction of the cost!
IDEAL FOR :
Pan / Griddle Frying & Crepes
Baklava & Filo Pastry
Vegetable Enrichment
Hollandaise & Béarnaise Sauces
Ghee Substitute
Roux
Pura Shef is a premium quality clarified butter and ghee replacer made from vegetable shortening. With natural colours & flavours it delivers a natural butter flavour, with an easy to use soft texture. Store at ambient temperatures in the re-sealable 10kg container. Vegan • Halal
To order Pura Shef contact your local distributor. For further advice or technical support contact Peerless Foodservice on 1800 986 499 or visit: peerlessfoodservice.com.au
/ peerlessfoodservice
Making it happen
TOP 50 // Builders Arms
Builders Arms Taking out top honours at the Top 50 Gastropubs Awards, the combination of serious food and a relaxed atmosphere give this Fitzroy pub enduring appeal. Words Vanessa Cavasinni
BUILT IN 1853, the Builders Arms Hotel in Fitzroy is one of Melbourne’s most historically significant pubs and famously
known as a cultural gathering place. When Andrew McConnell,
Anthony Hammond and Josh Murphy took over the pub in 2012,
it shifted into a new era, where dining became central to the pub’s next chapter.
“Before any renovation began, [McConnell, Hammond, and
Murphy] travelled through the UK, visiting pubs like the Harwood Arms and the Canton Arms, and returned with a clear vision: a pub shouldn’t have to choose between exceptional food and a proper pub atmosphere,” says Venue Manager Dylan Foley.
“From day one that philosophy shaped everything from the menu
to the overall experience, while preserving the spirit, character, and sense of community that had always defined the Builders.” A pub with real history and a deep connection to the
community, Foley says it’s the Builders Arms’ sense of familiarity, backed by great food, thoughtful drinks, and warm hospitality 54 | Hospitality
TOP 50 // Builders Arms
that keeps patrons coming back. He believes the
operators’ respect for the pub’s rich history is what
makes it so special, and ultimately, why it took out
top honours at the 2026 Top 50 Gastropubs Awards. “[This accolade] means a great deal to the whole
team,” says Foley. “We’ve never tried to reinvent
the pub, and we don’t chase trends. On any given
afternoon you’ll find people dropping in for a pot at the bar, families having lunch, couples celebrating
over dinner, and regulars who have been coming for years. That mix is what gives the pub its character, and we’re incredibly proud of that.”
As well as taking home the title of Australia’s
top gastropub, the Builders Arms also accepted the
award for Best Atmosphere. Though atmosphere can often be difficult to define, it’s something that the
pub has become known for – and cultivating it day
in, day out has been central to its enduring appeal.
“Winning Best Atmosphere is especially rewarding
because it reflects how people actually feel when they’re here,” says Foley.
“To me, a great pub atmosphere is the sense that
the room belongs to everyone in it – whether that’s
a quiet corner for a solo beer, a table in the bistro
Fitzroy’s gastropub fame
bar to watch the footy with friends. There’s also
With the Builders Arms
with all the history and stories baked into the
Fitzroy pubs featured
atmosphere comes from people. It comes from
Gastropubs Awards, the
guests, and from our regulars, who together give
cemented its reputation
for a celebration dinner, or a spot in the front
the character that comes from the pub’s heritage,
representing one of four
bones of the building. But more than anything,
in the inaugural Top 50
our team who genuinely enjoy looking after our
Melbourne suburb has
the pub a sense of welcome and ease.”
as one of the country’s
A new era for pub dining
for elevated pub dining.
The modern pub has evolved well beyond a
And although the high
Today’s patrons still want the warmth and ease
competition is fierce, Foley
around food have shifted dramatically. Dining is
home for the country’s
most compelling pockets
place for a casual drink or simple counter meal.
concentration means
that define a great local, but their expectations
believes Fitzroy is a natural
now a central part of the pub experience, and at
top gastropubs.
elevated food offer has become one of the key
had a curious, discerning
“Our approach is to take pub classics people
appreciate quality, but
the Builders Arms, a commitment to a considered,
“Fitzroy has always
reasons behind its national recognition.
dining culture. People here
already love, and make them the very best they
they’re equally drawn to
can be,” Foley explains.
places that feel genuine. An
and Sunday Rôtisserie have become rituals for
of both worlds: excellent
specials and contemporary dishes – like the
environment that’s relaxed,
“Monday Steak Night, Tuesday Chicken Night,
elevated pub offers the best
many locals. Then we’ve layered in seasonal
food and wine in an
potted spanner crab with potato cakes and our
familiar, and welcoming.”
fish pie – that have since become new favourites. September/October 2026 | 55
TOP 50 // Builders Arms
We want the menu to feel approachable rather
than intimidating, while still offering the level of care and technique people might expect from a great restaurant.”
Although food is a significant piece of the
puzzle, as the expectations of pub patrons continue to evolve, the opportunity for
gastropubs is to deliver quality without formality across all aspects of service.
“People want an excellent meal, a thoughtful
wine list, genuine hospitality, and somewhere
they feel comfortable whether they’re stopping in for a quick midweek dinner or celebrating
a special occasion. For us, it’s about delivering
that experience consistently while staying true to what the Builders has always been.”
And as venues like the Builders Arms continue
to prove that serious food and a relaxed local
atmosphere can coexist, Foley sees a wider shift across the sector, where pubs are being taken more seriously as dining destinations.
“Melbourne has had a strong pub culture for
a long time and what’s happening now feels like
recognition catching up to that. I hope pubs keep pushing further on food and drink while still
holding onto that relaxed community spirit that people have always loved,” he stated. ■
56 | Hospitality
HE E 11% TTH % T H AT L E T S YO U R T H AT L E T S Y O U R 99% SHINE 99% SHINE
40% BUN 2 6 % P AT T Y 1 3 % T O M AT O 4% 0 %L EBTUTNU C E 10 TT 72%6 % R EPDAO NYI O N 1 3 3%%TC OHMEAETSO E 1 0 % L E T T U C E ITE 1% B IRCH & WA 7% RED ONION 3% CHEESE 1% BIRCH & WAITE
M ig h ty Migh ty
SMALL SERVE, S M A L L S E R V E , I M P A C T . I M PAC T. CHEF QUALIT Y
|
FRESH CHILLED
|
B AT C H C R A F T E D
|
AUSTRALIAN INGREDIENTS
TOP 50 // Best Regional Gastropub
The scenic route Spectacular views and a menu that strikes the balance between wellexecuted pub classics and small surprises make for an alluring regional venue. Words Laura Box Photography Saige Prime and Morgan Sette
PERCHED IN THE historic Adelaide Hills town
the Top 50 Gastropubs Awards – including top
coast – but that’s not the only drawcard.
Australia, Eltham Hotel in New South Wales, and
spectacular outlook across Adelaide and to the
Since being taken over by Rob Denisoff, Angus
Love, and Koen Alfonds Janssen last year, the
venue has built upon its reputation as a go-to
South Australian destination for bigger groups, interesting yet reliable food, and sunset drinks by the firepit.
At the Top 50 Gastropubs Awards, The Scenic
Hotel took out the Best Regional Gastropub
Award, and placed 8th in the overall rankings. Among the multiple positive reviews from the
judges, one judge recognised the pub as “relaxed but still switched on” with “consistently great food in a fantastic location”.
10 list-makers The Watervale Hotel in South
Royal Mail Hotel in Dunkeld, Victoria – shows
that these pubs can compete with metropolitan pubs on food, service, and experience.
“It’s a pretty special feeling, to be honest,”
says The Scenic Hotel Co-Owner Rob Denisoff,
about winning the award. “More than anything, it’s a credit to every single person who’s put their heart into this place over the last year. Hospitality can be relentless, and there are
plenty of long days and late nights that no one ever sees. To have those efforts recognised is incredibly rewarding.”
Humble about the pub’s offerings, Denisoff
With the amount of natural traction that
says a lot of its popularity comes down to its
Gastropub award seeks to recognise food-led
and location, they do a lot of the heavy lifting,”
metropolitan pubs garner, the Best Regional
pubs outside the nation’s capitals. It recognises
the importance of pubs in regional communities, sets a benchmark for regional excellence, and supports the broader national pub sector. 58 | Hospitality
The high ranking of multiple regional pubs in
of Norton Summit, The Scenic Hotel provides a
location. “We’re incredibly lucky with the history he says.
Denisoff believes that awards like this give
people another reason to discover what regional pubs like The Scenic Hotel are building, and he
TOP 50 // Best Regional Gastropub
hopes it will encourage both locals and visitors to make the trip “up the hill” to experience the venue for themselves.
He adds that it reinforces that their vision is heading in
the right direction.
“We’ve always wanted The Scenic to be Adelaide’s
closest regional pub; a place that feels connected to the Hills, the seasons, the producers around us, and the
community that supports us. This recognition gives us
confidence to keep investing in that vision and to continue creating memorable experiences rather than simply running a pub,” says Denisoff.
The Scenic Hotel boasts an offering that one judge
described as “wine bar style food offering executed at pub
scale … and some local wine gems from some of the more modern Adelaide Hills producers”.
Snacks are elevated and feature the likes of bloody
maria Smokey Bay pacific oysters with a tequila, tomato, and lime dressing; and chicken liver parfait with
muntries chutney, port wine jelly, and charred focaccia. A range of pub classics – like schnitzels, steaks, and
burgers – grace the mains, alongside standard sides and a concise list of desserts.
Another judge said The Scenic Hotel offers “familiarity
and uniqueness in equal measure,” pointing to the
pub’s roo schnitzel as an example. For The Scenic team, treading this line is about drawing a regular crowd by delivering the classics at a high standard, while also inputting enough creativity to create intrigue.
“Ultimately, it all comes back to good, genuine hospitality and creating a pub that feels familiar while still having its own identity.” - Rob Denisoff
September/October 2026 | 59
TOP 50 // Best Regional Gastropub
“If you want the classics, they’re there, but if you’re after something a little more elevated or unexpected, we’ve got that too.” - Rob Denisoff
“I think it’s important to nod to the classics and not forget
what people associate with visiting a pub in the first place.
There’s a familiarity and comfort to that, particularly for our
local community, and we want to nurture that and make sure The Scenic always feels like their pub,” says Denisoff.
“At the same time, we want to flex creatively and give people a
reason to make the trip up the hill. It’s about putting our own spin
on things, creating a memorable experience, and shining a spotlight on what a regional pub can be, hopefully drawing people up from Adelaide and even reaching people from across the border.
“Ultimately, it all comes back to good, genuine hospitality
and creating a pub that feels familiar while still having its own identity.”
Despite their somewhat experimental menu, the owners never
wanted to overcomplicate the pub’s offering.
“At the end of the day, it’s a pub, and we like to think of
ourselves as Adelaide’s closest regional pub. You drive up here and feel like you’re 300km deep in the Hills, then look at the horizon and Adelaide’s right there, 15 minutes down the road.
“Our offering follows the same idea: approachable for everyone.
If you want the classics, they’re there, but if you’re after something a little more elevated or unexpected, we’ve got that too.”
And while the team acknowledged their win – it was only for a
brief moment. The next morning, they were back to doing what they do best: running the venue.
“That’s probably what I’m most proud of, our team is genuinely
stoked by the recognition, but no one feels like we’ve ‘made it.’ If anything, it’s given us even more motivation to keep improving. There’s still so much we want to achieve together,” Denisoff concludes. ■ 60 | Hospitality
introducing
Big Boy Nortech Plus
Nortech
Entry
a complete range designed to preserve quality, freshness and food safety
30+ years of experience in blast chilling 20,000+ blast chillers installed 40 countries where Normann blast chillers are used
Frame
TOP 50 // Britania Kirana
62 | Hospitality
TOP 50 // Britania Kirana
Britania Kirana At just 26 years old, Sinclair’s CDP Britania Kirana is well on her way to culinary stardom. Words Laura Box Photography Sinclair’s and West Side
AT THE TOP 50 GASTROPUBS AWARDS a group of young chefs waited patiently in the wings as MC Bianca Dye counted down through the list. After every five pubs, Dye announced another
special award – with categories such as The Sustainability Award and Best Specialty Cuisine.
Between number 21 (The North Fitzroy Arms) and number 20
(The Rising Sun Hotel) came the category that the young chefs had been waiting for: Best Chef Under 30.
Among the finalists were Jacob Jankovic from Hurstville Ritz;
Britania Kirana from Sinclair’s; Tommy Taylor from the Bat & Ball Hotel (who came away with the category’s ‘highly commended’ mention); and Dylan Williams from the Flinders Hotel.
The night proved fortuitous for 26-year-old chef Britania Kirana,
who took out the win.
“It still feels surreal,” says Kirana. “It’s the best experience I’ve
ever had in my career.”
Kirana is a chef de partie at Laundy Hotels’ Sinclair’s, where she
works on the grill at the chef’s table.
Career progression Her career spans back to 2017. After graduating high school, the
then-17-year-old began working as a cook helper in her hometown of Surabaya, Indonesia. By 2018, she was promoted to cook.
“I still remember how happy I was, it was amazing,” she says. In
2019 she moved to Jakarta, in search of a busier environment, and began working as a demi-chef.
“Since then, my career has skyrocketed,” says Kirana. “I’ve
worked with so many great chefs, in so many good restaurants and hotels.”
But the journey hasn’t been easy, especially being a young
woman who was rising quickly through the ranks.
“I have got a lot of discrimination because I’m a woman. It
was very, very rare for a 19-year-old woman to be a demi chef at that time.
“But I think that fuelled me to become a better chef. It made me
want to prove to them that they judged me wrong. Prove that I earned this, and I can do better than you think.”
September/October 2026 | 63
TOP 50 // Britania Kirana
“That section is like a stage. I’m an extrovert, so whenever I interact with people it charges my energy and makes me happy.”
She soon landed a head chef position in a bistro in central
Jakarta, prior to its opening. “I was creating the layout, hiring the kitchen staff, and buying all of the equipment and utilities,” says Kirana. “So I was already at the point where I was comfortable. But when I heard about an opportunity in Australia, I thought, why not? I was open to a challenge.”
In Australia, Kirana began working at Brooks in Jordan Springs,
another Laundy Hotels venue. When Sinclair’s was opening,
they needed help setting up. Once again keen to take on a new challenge, Kirana jumped on board.
For Kirana, her past experiences of being discriminated against
because of her gender made her doubt the offer.
“I said, ‘Are you sure? Why don’t you offer it to someone else?
“I started helping at Sinclair’s and I fell in love with it. The
I’m just a girl’,” says Kirana. “It was still in my mind that being a
it’s very cool,” says Kirana. “My first month at Sinclair’s was very
they offer, because that’s what I experienced in Indonesia. And
style and the ethos that we have of supporting local products – challenging, because moving from a pub to a restaurant meant there was a big adjustment.”
She started in the larder section, but when a sous chef had to
girl in the kitchen means that you’re going to be the last one that he [head chef Scott Mills] said, ‘What do you mean? I see the potential in you.’ So he started training me on the grill.”
leave, she was offered a spot on the grill.
On ‘stage’
Grill is a big dog section. It’s outside our kitchen. It’s where the
eight years’ experience in kitchens to rise to the occasion. She
“At first, I was so scared. I was like, ‘What do you mean, chef?
guests can see me’.”
Sinclair’s offers an intimate six-person chef’s table experience
led by the grill chef. Not only is the grill chef cooking directly in
front of the guests; they’re also walking guests through Sinclair’s producers, ethos, and inspiration behind each dish. 64 | Hospitality
Kirana had never worked on an open fire, but she drew on her asked for three weeks of training, but after just two, she began working the section by herself.
“That section is like a stage. I’m an extrovert, so whenever I
interact with people it charges my energy and makes me happy. When I’m not interacting with people, I feel sleepy.
WIN JOIN FOR YOUR CHANCE TO
A $100 Digital Gift Card
*
THERE’S 100 TO BE WON!
Sign up to our free online training hub Featuring seafood prep tips, practical techniques and expert insights. Access 5 seafood training videos, plus an exclusive demo video showcasing the NEW I&J Lightly Dusted range. Promotion runs 20 July – 30 August 2026 *T&Cs apply, see simplotfood.com/au/inj-promo. Open to AU res 18+ employed within the food service industry. Starts: 20/7/26. Ends: 11:59pm AEST on 30/8/26. Limit 1 entry p/person. Draw: 2 Chifley Dr, Mentone, VIC 3194 on 1/9/26 at 3pm AEST. Winners published at simplotfood.com/au/inj-promo on 8/9/26. Prizes: 100x $100 Digital VISA gift cards. ACT. TP26/01345. SA. T26/1051.
SIGN UP NOW
TOP 50 // Britania Kirana
“It still feels surreal. It’s the best experience I’ve ever had in my career.”
“I feel happy when I can talk to people. They
like we were having a fight. I told them we were
at the menu anymore and they trust what I’m
my god, this is the best drama ever.’ So they’re
what they should order – they’re not looking
saying. I feel appreciated in a way I haven’t felt before and they make me feel seen. I think it’s
the best thing, not just for me, but also for the
just having a discussion, and the guest said, ‘Oh consuming our intense moments and loving the real kitchen experience,” she says.
Kirana has now been at Sinclair’s for three
guests,” says Kirana.
years and says it still feels amazing, and it’s still
the section that has made me who I am now.”
doing kitchen takeovers and working with “great
“And until today, I’m still in that section. It’s But, she says, the bad days can have downsides. “I remember when my best friend passed away,
challenging. Down the road, she’s interested in chefs” to gain more experience.
She adds that she wants to influence young
I was in the middle of the rush and I was shaking,
women to pursue their careers, and a ministry
five minutes of break time before I had to go back
speak to young women to help inspire them in
I wanted to cry. I went into the kitchen and had
out to my section. It’s bittersweet, of course, but it makes me feel that I’m more of a chef.”
Things also tend to go wrong – as they do in
any kitchen – but with Kirana “on stage”, she’s learnt to manage her response.
“We have to be polite. I learnt how to put
in Indonesia has reached out, asking her to their careers.
“I want to do good for society. There are
so many young women over that want to be
something, and I want to tell them not to give up on their careers,” says Kirana.
“I really want to pursue more things that can
aside the anger and talk clearly,” she says. After
make you feel like you need to do better,” says
colleague, one of the customers made a comment.
that is the top; it’s the start of great things.” ■
one intense conversation over a mistake with a
66 | Hospitality
“The guest asked if I was ok, because it looked
come to the restaurant, shake my hand, and ask
Kirana. “An award like this for me isn’t something
COMMERCIAL COLD PRESS JUICER
BOTTLE YOUR OWN JUICES KUVINGS CS700 JUICE WHOLE FRUITS
NSF CERTIFIED
STAINLESS STEEL
COMMERCIAL MOTOR
5 YEAR WARRANTY
Large 88mm Feeding Chute
Globally Certified
Gearbox, Juicing Bowl and Base
24 hour run time and brushless
On Motor for Commercial Use
Turn bottled juice into profit with a Kuvings Commercial Cold Press Juicer ready for your café, restaurant, club, bar or ‘start-up’ juice business.
Scan the QR Code or visit kuvings.com.au to learn more or call (02) 9798 0586 to speak to a sales rep.
OPINION // Jen Richardson
Know your
value Are hospitality operators actually paying themselves what they’re worth? Words Jen Richardson
68 | Hospitality
istock.com/Hispanolistic
OPINION // Jen Richardson
COUNTLESS SMALL BUSINESS owners have never actually
worked out what their true hourly rate is. And for many, it is much less than they think.
To see how much you’re paying yourself, work out what you
took out of the business last financial year. Now divide that
number by the hours you actually worked. Not just the rostered
The maths on this is unforgiving. The average small business
in Australia sells at roughly 2.6 to 2.7 times its earnings in
2026. If a market salary adds $100,000 back into the cost base, that’s $260,000 to $270,000 gone from your sale price before negotiations even start.
Buyers can see the difference between a business that runs and
hours, but all the hours that you worked on and in your business:
a business that runs because you’re in it seven days a week.
night spent redoing the roster or paying the bills.
Super costs
is far less than what they expect.
most small business owners don’t, or don’t pay enough. Your staff are
The 5am starts to pick up stock, the Sunday close, the Tuesday
Most small business owners who do this will get a number that
If you’re a sole trader, there’s no obligation to pay yourself super and
Then compare it to what you’d have to pay someone else to
getting 12 per cent while you’re getting nothing, on the assumption
do the entirety of your job: From the ordering and rostering, to compliance, fixing equipment, and standing on the pass when someone calls in sick.
A lot of owners are paying their casuals more than they’re
paying themselves. With the national minimum wage now $26.44 per hour as of 1 July 2026, and hospitality casuals receiving an
additional 25 per cent loading before weekend penalties, the gap between what an owner draws and what the business actually
that the business is the super fund. AMP research published in July 2025 found one in every two “solopreneurs” are skipping super contributions entirely. That is approximately 2.2 million
self-employed Australians not putting anything away. It’s crucial to
consider your own super; you don’t want to wake up at 55 with no fallback and years of contributions and compounding income lost.
Structuring your business
pays out is often larger than it looks on paper.
Sole traders and partners take drawings and pay tax on the profit,
hours a week and taking what is left over rather than a wage, your
your wage through payroll. Trusts distribute the profit similarly to
Depending on your business structure, when you’re working 60
wage cost as a percentage of revenue looks great. It isn’t, because there is a full-time salary or more missing from it – meaning your unpaid labour is making the numbers lie.
The same problem shows up in menu pricing. Every item
appears to have a better margin than it actually does because they've been subsidised by hours that you didn’t charge for.
This is not unusual. A 2025 Broadsheet and Square survey of
Australian venue operators found 60 per cent described their
current financial health as struggling or in dire shape. This means the moment someone needs to fill in for you when you get sick or take a holiday, the model fails because you were personally absorbing the gap.
Repercussions at sale When a buyer looks at your books, the first thing they do is put a
not what they actually took from the business. Companies will run a sole trader. This means the same cash in your pocket, but very different outcomes for tax, super, and what you can prove to a
lender. If you’re in a company and pulling money out without a
plan for how it’s classified, that’s worth a conversation with your accountant as soon as possible.
The trap is telling yourself you’ll start paying yourself
properly once things settle down. But it’s unlikely that things will: there is always a quiet month, a broken fridge, or a business activity statement to lodge.
Looking forward, set a number for your wage and treat it like
rent so that your payments are regular. Then review it every
six months and move it up. Even if it’s modest to begin with, it forces the business to carry a real cost base instead of one propped up by your own unpaid hours. ■
market wage back in for your role. Every dollar of profit that only
Jen Richardson is an Australian financial educator, accountant,
of your sale price.
123 Financial Group.
existed because you worked for free disappears, alongside a chunk
former financial planner, and the founder of jenrichardson.co and
September/October 2026 | 69
DRINKS // Trending tipples
70 | Hospitality
DRINKS // Trending tipples
Trending tipples Experts weigh in on current drinking trends, and what’s to come this summer. Words Maia Hart Photography Kera Wong for Linla; Trent van der Jagt for Applejack; Woollahra Hotel WINTER 2026 HAS proved the perfect time for a savoury, briny
drink, according to three beverage experts, with drinks like martinis and garnishes like olives emerging as the preference du jour.
But as we move into summer, naturally, it appears lighter drinks
like spritzes and margaritas will lead the way. While that might appear fairly standard, what might come as more of surprise is
that those fruitier drops seem to be a crowd favourite across the board – no matter the demographic.
Applejack Group Applejack has a range of pubs and restaurants across Sydney
catering to a broad spectrum of demographics. Despite this variety, the margarita and spritz appeal tends to be fairly consistent right across the board, says Group Beverage Manager Matt Johnson.
“I think as soon as the sun comes back out and the weather’s warmer, there’s no doubt that we’ll see passionfruit, mango, and pineapple tropical flavours.” - Matt Johnson
“They’re not going anywhere anytime soon. As soon as the sun
comes back out and the weather’s warmer, there’s no doubt that we’ll see passionfruit, mango, and pineapple tropical flavours.
It will be really hitting the cocktail menus and doing some real damage,” says Johnson.
During the cooler months, Johnson says there was a big resurgence
of the dirty martini, with briny, savoury drinks proving popular.
“A lot of drinks tend to be food led as well,” he explains. “Sherry
and tonics, vermouth and sodas, and garnishing with olives and
having that contrast there, I think that's really doing it for people,” says Johnson.
Over the last few years, Johnson has noticed a wave of clarified
cocktails, milk punches, and drinks that use colourless liquids paired with big ice cubes.
“They still have their place, but I think the consensus now is
technique should never compromise on flavour. So, I think we’re
going to see a lot more fresh lime juices, fresh juices, and freshly prepared drinks maximising on flavours as well,” he says.
Operationally, the increase of cocktail orders can present
challenges, particularly as the drinks take longer to prepare than pouring a beer or glass of wine.
“Our tap cocktail program is now an essential part of our
service. Aperol spritz on tap, margaritas on tap, what we can do September/October 2026 | 71
DRINKS // Trending tipples
“In the summer, we do a lot of frozen drinks, and I think margaritas will probably still be around, and the variations of the spritzes – limoncello, Hugo, Aperol – will keep on the up.” – Simon Tebbs
But, he points out, there is an oversupply of wine in the region –
the result of economic shifts and falling global wine consumption. “When it comes to spirits, I think people are going to be more
selective about buying a premium product, so you might start to
see that the choice of spirits might get whittled down, but we’ll be drinking better.”
He puts this behaviour down to a couple of reasons.
“Obviously we’ve been undergoing an economic downtown
in advance in order to satisfy the most amount of people, in the
shortest space of time, while still have a really delicious product,”
for some time, but I think more than that, people are being more selective for health reasons,” he says.
“We’ve noticed ever since Covid that a lot of people have started
he explains.
dining and drinking earlier and then going home earlier. So, our
the highest quality product that you can but also done in a way
weekend, and then fewer people are booking after 8.30pm.
“It’s always a fine line really – trying to make sure you’ve got
that’s quick enough to serve all of these people that are waiting.
It’s definitely a double-edged sword that we try to get the balance right for every time.”
Woollahra Hotel, Bistro Moncur, and Moncur Cellars At Woollahra Hotel, Bistro Moncur, and Moncur Cellars, General Manager Simon Tebbs says one trend is consistent across all the venues – people are buying less, but what they do purchase is a more premium product.
“Our house spirits are fairly premium anyway, but [we’re]
generally seeing better sales of premium tequilas, vodkas, and
restaurant’s full most of the time before 6 o’clock, especially on the “They’re being a little bit more considerate about how productive
they can be during the day, but also there’s a bit more awareness around about the health benefits of drinking less alcohol.”
In terms of cocktails, Tebbs echoes Johnson, noting that people
are reaching for a martini more than usual and spritzes are still
proving popular. As the weather warms and the country shifts into summer, he expects this will continue.
“Here, when the sun comes out, people are socialising more.
I think they’re spending the winter crafting their summer bodies and then they’re going out and having more fun, right?
“In the summer, we do a lot of frozen drinks, and I think
gins,” says Tebbs. “I’d say in terms of cocktails, people are
margaritas will probably still be around, and the variations of the
definitely more martinis being bought at the moment.”
Tebbs says he would personally like to see rum have a resurgence.
moving towards things that are a little bit cleaner. There are The same can be said for wine, he says.
“I was in the Barossa the other week and the wines there are
absolutely superb and they’re getting better and better,” he says. 72 | Hospitality
spritzes – limoncello, Hugo, Aperol – will keep on the up.”
“I think rum’s great, it’s a pretty diverse spirit, and if you look at
the growth in martinis and margaritas, you have a daiquiri that fits across the two of them.”
Adam
SAVED^
Mobile Food Operator from NT
$600
Earn Qantas Points for every dollar spent on a new small business insurance policy*
bizcover.com.au
1300 805 821
*Must be a Qantas Business Rewards member. Maximum of 10,000 Qantas Points earned per policy. Available to new BizCover policy purchase only and not available with any other offer. See Terms & Conditions at bizcover.com.au/qbr. ^Savings made in April 2026 on Public Liability Insurance. This information is provided as a guide only and may not reflect pricing for your particular business, as individual underwriting criteria will apply. BizCover Pty Ltd (ABN 68 127 707 975; AFSL 501769) © 2026 BizCover. BC3904
COMPARE QUOTES
DRINKS // Trending tipples
“I think nowadays, the drinker is much more knowledgeable. They understand what we’re doing, and they need to know everything.” – Charles Chang Linla and Moku At Linla and Moku in Surry Hills, Restaurateur and
Mixologist Charles Chang crafts cocktails that err towards the experimental side.
“In Linla and Moku, we represent Asian culture, we have a lot
of koji, salted koji, and salty plum. We use MSG, we use tomato a lot because it has a lot of meaty flavour in there, and we use mushroom,” Chang says.
“We’re using pork fat as well – like a Chinese sausage. It’s crazy,
but it’s tasty. But if you don’t tell the customer, they won’t understand what’s going on … there’s a very distinct flavour in there.”
There are plenty of customers who are keen to give the
bold flavours a go – but Chang says despite this, it’s the “light, refreshing, and quite fruity” drinks that are the most popular. “I don’t think people want to be challenged, and there’s a
lot of information. They like something simple and very easy
“But also, people are not drinking too much for wellness and their
mental health. We have conversations about this all the time: most
young people would rather choose to be sober than drink too much. While these societal changes leave many people leaning towards
lighter drops, Chang has also noticed that savoury cocktails are having their moment.
“It’s a trend I’ve seen in the last couple of years, so we have had
a lot of savoury cocktails come in too,” says Chang.
Moving towards summer, Chang predicts sales in highballs and
to enter,” he explains. “I think nowadays, the drinker is much
spritzes will continue to dominate and remain “super trendy”.
need to know everything. Five years ago, there was not this kind
spritz, and we also infuse tea in champagne and sparkling wine.
and customers.”
be very big,” says Chang.
more knowledgeable. They understand what we’re doing, and they of information and there was less interaction between bartenders He says he can see from the number of sales that people are
not drinking as much, in part because they are looking for higher quality drinks, and in part because of the cost of living. 74 | Hospitality
“We will start experimenting with Asian tea infused in Aperol
That’s our next summer menu. I think combination drinks will still “Our customers – they drink a lot of cocktails. Most customers
will try one or two experimental cocktails, but they still want to go back to classics.” ■
Fed up with being the last to know? Follow Hospitality Magazine’s Instagram and Linkedin pages for the latest hospo news in your feed.
NEWS // Drinks
High ambitions After five years redefining how Australians socialise with its non-alcohol drinks, Sydney-based Heaps Normal has released High Hopes – its first non-
Bar cart Thirst quenchers, slow sippers, and all things beverage related.
alcoholic wine. The “ambitious swing” has taken eighteen months, 2 tonnes of prosecco grapes, a heatwave-riddled 3am drive to Adelaide, and a research partnership with the Australian Wine Research Institute. “This all started with a pretty simple question: could a beer company create a non-alc wine that
Edited by Maia Hart
the best in the business would respect?” says Heaps Normal Co-Founder Ben Holdstock. “There were plenty of failed batches until we landed on something worthy of the High Hopes moniker.” Drinking like a Brut-style wine, the High Hopes Prosecco is initially bright and crisp, before rounding off with a dry finish. RRP $23 per 750mL bottle. heapsnormal.com
Citrus celebration South Australian spirits producer 23rd Street Distillery has expanded into Australia’s growing limoncello category, launching the 23rd Street Limoncello in 700ml and Limoncello Fizz RTD. Crafted using Eureka lemons sourced from a third-generation citrus grower in South Australia’s Riverland region, the range combines traditional limoncello-making techniques with local provenance. “Limoncello is one of those categories that combines heritage, flavour, and occasion in a really compelling way,” says Brand Manager Julia Foley. “We wanted to create a range that feels authentic while showcasing the incredible citrus coming out of South Australia’s Riverland.” 23rd Street Limoncello, 700ml, RRP $50; Limoncello Fizz RTD, RRP $20 per four-pack. 23rdstreetdistillery.com.au
76 | Hospitality
Seasoned favourite Following a landmark year for Beresford Estate, which saw its Classic Shiraz 2023 awarded the International Syrah Trophy and named World’s Best Shiraz at the 2026 International Wine Challenge, the McLaren Vale winery has released its latest drop of the variety. Head Winemaker Natalie Cleghorn says the Classic Shiraz 2024 has benefitted from a longer, more even ripening period, allowing flavour and tannin to develop more evenly. RRP $25. beresfordestate.com.au.
NEWS // Drinks
Rum revolution After nearly 20 years distilling gin, Distillery Botanica has aged a small-batch dark rum in a barrel room beneath its Central Coast a limited-edition batch dubbed Luscious. True to its name, the spirit
Lager than life
has a rich honeyed texture with notes of dessert spice, caramel,
Felons has launched its Japanese Rice Lager in a new canned format. The
dark fruit, and a hint of ginger. Distillery Botanica Master Distiller
drink, brewed with jasmine rice and barley, was specifically developed
Philip Moore says while gin will always be their forte, they can sense
for the brand’s Manly venue, and honours its harbourside home through
a “rum revolution” brewing and wanted to be at the forefront of the
a partnership with floating waste-plastic collectors Seabin. The beers
rum scene. “Creating this dark rum has been a labour of love and I’ve
are now available on board the Manly Fast Ferry service – and every can
enjoyed crafting the spirit from scratch with a delicious Australian
purchased on board will contribute to Seabin’s work. Felons Brewing Co
molasses,” says Moore. RRP $130. distillerybotanica.com
Brand Director Dean Romeo says the partnership comes at a “defining
distillery. The first release of the Terrigal Rum Co premium dark rum is
moment”, as Felons prepares to brew its first beers in the suburb. “Soon, people will be able to enjoy a taste of Manly from Circular Quay before arriving at the brewery, or continue the experience with a beer in hand as they head back across the harbour,” says Romeo. RRP $22 per four pack. felonsbrewingco.com.au
Best of the West Margaret River’s fêted Howard Park winery is celebrating its 40th anniversary this year, and its fifth year with Chief Winemaker Nic Bowen at the helm. The brand has a simple philosophy: make great West Australian wines from the best
Heritage craft Every year, the Coopers brewing team creates a unique craft-style beer with a distinctive blend of hops. This year is no different, though what sets the 2026 Vintage Ale apart is the use of an experimental hop with floral, citrus, and herbal characters, alongside a US hop with aromas of navel orange. The result is a fruit-forward brew which Coopers Managing Director Michael Shearer says continues the tradition of releasing a fullbodied, extra-strong seasonal ale. “Full of rich and complex flavours, the 2026 brew is a special strong, dark ale,” says Shearer. The 7.5 per cent ABV Vintage Ale is available in 50L kegs and 355ml bottles until sold out. coopers.com.au
available fruit. Over four decades, five winemakers have guided the company’s journey, each marking an idiosyncratic period in its history. From its beginnings in 1986, Howard Park has made riesling from the Great Southern wine region of Western Australia. The 2025 Howard Park Great Southern Riesling follows the distinct format, with cool sites on the brand’s Porongurup vineyard dominating the blend. RRP $38. howardparkwines.com.au
September/October 2026 | 77
5 MINUTES WITH ... // Ryan Clift
Five minutes with… Ryan Clift After 17 years owning and operating Singapore’s renowned Tippling Club, the chef is returning to Australia. Photography Duy Dash
What excites you about the Australian dining scene in 2026? Even though I’ve been overseas for some time, I’ve always kept
an eye on what is happening in Australia. It’s evolved a lot since
my time as head chef of Vue de Monde. The level of creativity and dedication to Australian produce is a testament to why Australia’s food scene is buzzing right now.
I get excited by produce, first and foremost. We have incredible
producers at our doorstep. I also love that there is such strong
competition in the industry, but at the same time, there is a real
sense of camaraderie among the country’s top chefs. Everyone is pushing each other to be better while still genuinely supporting one another, and I’m excited to become part of that again.
How will your Singapore experience shape your approach to this role? Singapore opened my eyes to a broader world of ingredients,
flavours, and ways of cooking. Over time, those influences have become second nature to me and are now a part of how I cook and my overall philosophy around food. There is a massive
appreciation of Japanese cuisine in Singapore so I’ve taken a lot from that and blended it into my modern French style, not so
What new approaches or ideas do you hope to explore in your new role?
much in the presentation – as that always remains artistic and
playful – but more in the respect for ingredients. I much prefer to
I’m really excited to get back to cooking with the seasons and
season with white soy or distilled clear soy as opposed to using
letting the produce dictate what goes on the plate. There is
something exciting about a menu that naturally changes as the
salt and I’m obsessed with umami and every ingredient that helps achieve that reaction in a dish.
What challenges do you expect to face at Skillogalee? Being a chef, I think every day brings a new challenge. That’s the reason we are all a little mad, ha! But on a serious note, opening a new restaurant is one of the biggest challenges you will ever
face – but that’s when the best of us rise to the occasion. I am very
seasons move, responding to what the growers, farmers, and
producers around us are bringing in. At Skillogalee, I’ll have access to some of the best produce in the region, and I want the food to really reflect that. I know my style will naturally evolve once I’m there, taking everything I’ve learnt overseas and blending those influences with the seasons, the landscape, and the ingredients around me.
fortunate to be walking into a project that has an already existing solid team that have been working tirelessly prior to me signing
Can fans of Tippling club expect any similarities at Skillogalee?
with Skillogalee. Guy Parkinson, the general manager, has been
instrumental in my signing on with the group and I’m very excited
I will always hold Tippling Club dear to my heart, but this is really
to be working alongside him and the kitchen team currently
a new chapter in my gastronomical journey and life. There will still be the playfulness and attention to detail that Tippling Club was
headed by Chef Dan Moss. 78 | Hospitality
famous for but for the rest you will just have to wait and see. ■
Hospitality’s magazine, website and newsletter are from the trusted stable of Food and Beverage Media.
See the full range of our liquor and hospitality magazines below.
AUSTRALIAN HOTELIER
NATIONAL LIQUOR NEWS
CLUB MANAGEMENT
NO.820 SEPTEMBER/OCTOBER 2026
TOP 50 GASTROPUBS | FOOD WASTE | BURGERS | OPENING A VENUE
HOSPITALITY MAGAZINE
SPICE MAGAZINE
Food & Beverage Media is a division of The Intermedia Group. For the best coverage of the food and drink sectors in Australia, subscribe to our titles at www.intermedia.com.au