SPICE MAY 2019

Issue 85 – May – 2019

HOT 100

Hotels, Resorts & Venues FOOD & BEVERAGE All the latest trends in the culinary space LAURA SCHWARTZ Spice sits down with the former White House director of events

BALANCING ACT Why ICC Sydney is taking a balanced approach to food and beverage

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34 May 2019

5 Upfront All the details on Sydney’s new convention centre

12 Cover story Step into the kitchen at ICC Sydney

14 Hot 100

12

14

We reveal the top hotels, resorts and venues as voted by our readers

22 Large-scale catering Australia’s biggest venues are rethinking traditional food and beverage

27 Q&A: Karen Martini The renowned chef shares her thoughts on the current culinary landscape

22

27

28 Food and beverage insight Spice talks sustainable menus and non-alcoholic drinks

34 The Calile Brisbane’s new urban resort has people talking (and for good reason)

38 Hot spot: Melbourne Explore what’s new and trending in the capital of cool

28

38

40 Insider: Laura Schwartz Spice sits down with the former White House director of events www.spicenews.com.au 3

Editorial

Food for thought

W

Brittney Levinson Editor Managing Director Simon Grover Publisher James Wells Editor Brittney Levinson blevinson@intermedia.com.au National Sales Team

elcome to the May edition of Spice Magazine and our annual food and beverage issue. Having previously worked on food magazines, this issue was an exciting one for me as I got to revisit some familiar topics and speak to some great chefs and culinary leaders.

In the business events industry, food and beverage is a crucial element to the success of any event. In my opinion, chefs working in event venues and conference centres have one of the toughest jobs in the industry – where else would a chef be feeding the same group of people for breakfast, lunch and dinner?

These executive chefs, sous chefs, junior chefs and everyone in between have their work cut out for them, tasked with bringing new, exciting dining experiences to the plate for thousands of people every day. Catering to the masses also comes with its challenges, such as the rising number of dietary and allergy requirements to adhere to, logistics management and the increasing need for sustainable practices.

All of these topics and more are covered on page 22, where I spoke to four executive chefs about the ins and outs of large-

scale catering. I also had the privilege of interviewing Karen Martini, ambassador chef for Trippas White Group (page 27), and Emma Yee, CEO at Peter Rowland (page 31), who shared insights into their roles and the broader hospitality industry at present.

In this issue, we also announce all the deserving winners of the 2019 Spice Hot 100: Hotels, Resorts & Venues (page 14), explore one of the country’s newest urban resorts (page 34) and sit down with the former White House director of events, Laura Schwartz (page 40).

Enjoy the issue!

Katherine Ross, Charlotte Marshall Head of Circulation Chris Blacklock ph 1800 651 422 Production Manager Jacqui Cooper jacqui@intermedia.com.au Production Assistant Natasha Jara njara@intermedia.com.au Graphic Designer Alyssa Coundouris Prepress

Spice Magazine Team Group sales and marketing manager Katherine Ross

Sales and marketing manager

Graphic Designer

Charlotte Marshall

Alyssa Coundouris

+ 61 2 8586 6176

+61 2 8586 6216

+61 2 8586 6152

kross@intermedia.com.au

cmarshall@intermedia.com.au

alyssac@intermedia.com.au

Visit SpiceNews.com.au for the latest industry news as it happens.

Our twice-weekly updates cover venues, suppliers, destinations and technology, as well as inspiration and tips to help you plan stand-out events. @SpiceNews

@SpiceNewsMag

@SpiceNewsMag

Spice Magazine

Tony Willson The opinions expressed by contributors and advertisers in SPICE magazine are not necessarily those of Food and Beverage Media's management or staff.

All material contained in SPICE is copyright.

SPICE Magazine is published by The Food and Beverage Media Pty Ltd (ABN 81 163 792 292) 41 Bridge Road, Glebe NSW 2037 ph: 02 9660 2113, fax: 02 9660 4419 ISSN 1832-7176 4 Spice May 2019

Spice Magazine and spicenews.com.au are proud media partners of:

2018

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Copyright © 2019 - Food and Beverage Media Pty Ltd.

Upfront

New convention centre for Sydney Crown Group’s Wayne Taranto speaks to Spice Magazine about how the upcoming Infinity development will cater to the meetings and events industry.

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ydney will welcome a brand new convention venue in the fourth quarter of this year, with the opening of Infinity Convention Centre at Green Square.

The venue will form part of Crown Group’s $575 million mixed-use development, Infinity by Crown Group, which is nearing completion in Sydney’s inner south.

The centre will have capacity for up to 450 delegates and will comprise a main event space, two smaller meeting rooms and a pre-function area.

Speaking to Spice Magazine, Crown Group director of hotels and suites Wayne Taranto said the centre will be a suitable alternative to venues in the CBD and airport precincts, especially when demand is high.

“The primary focus markets will be conferences, seminars, trade exhibitions, product launches and dinners,” he said.

Crown Group will manage the sales for the centre, while an external operator will be appointed to provide catering and services. The centre will include onsite kitchen facilities to cater for large-scale functions.

Alongside 362 residential apartments, Infinity by Crown Group will also feature a 90-room serviced apartment hotel, named Skye Suites Green Square, and a dining and retail offering. Delegates and hotel guests will enjoy direct access from the Green Square train station, making the venue easily accessible from both the city and airport.

“We forsee this development as a one-stop location, with a residential component, a great retail precinct and a hotel complimented by a beautiful convention centre facility,” said Taranto.

“Conference organisers like to have their delegates in one location, so I think that will be an advantageous part of the centre for us.” n

“The primary focus markets will be conferences, seminars, trade exhibitions, product launches and dinners”

Top five

most clicked 1

spicenews.com.au

Crown Group reveals new convention centre

2

The Central Coast’s new restaurant and bar

3

Emporium Hotel South Bank unveils rooftop bar

4

North Sydney welcomes new rooftop bar

5

Infinity Convention Centre

John Singleton’s latest

People are flocking to

Green Moustache caters

Trippas White Group has

is set to open in Sydney’s

NSW venue, The Bon

Brisbane’s new rooftop

for up to 300 guests and

opened two late-night

Green Square in the

Pavilion, includes a bar,

venue to take in the

features rooftop views and

venues, Reign and

fourth quarter of 2019.

eatery and event spaces.

impressive river views.

a private dining space.

Esquire, in Sydney’s QVB.

Two late-night venues set to open at QVB

www.spicenews.com.au 5

Micro hotel rooms Hotels are going back to basics and downsizing their rooms to cater to overnight travellers who only want the bare essentials.

Canberra’s Ovolo Nishi has jumped on the trend with their new ultra-stylish micro rooms.

Festoon lighting A great way to bring garden party vibes to any event, festoon lighting is a hit year round.

Designer foods Producers are getting innovative to reimagine traditional foods. Take Australian producer Grape

Edible insects

Co. for example, which

Crispy critters are hopping onto menus across

grows GMO-free grapes

the country, think crickets, ants and worms. Are

in a variety of surprising flavours like cotton candy

you game enough to try them?

and butterscotch. We tried them; they are delicious.

Going up, going down

Confusing hashtags Make sure your event hashtag is simple and easy to remember, and communicate it to guests prior to and during the event.

Avoid having multiple hashtags for your event or delegates will

Clueless wait staff

#boycott it altogether.

Your wait staff should be able to tell customers what food they’re serving and what’s in it.

Speakers that don’t hit the mark A good speaker can set the tone and engage your audience, while a bad one will have delegates itching to leave. Make sure your speaker is prepared, knows how to tell a great story and won’t go way off script (if you were at MEA Evolve, you’ll know what we mean).

Boring buffets With so many venues upping the ante with their food and beverage offering, boring buffets just won’t cut it anymore. Think outside the box with presentation and ingredients to ensure guests want to come back for seconds.

6 Spice May 2019

Industry news

BID FUND PROGRAM: Events secured through the BFP include: UITP 2021 Global Public Transport Summit Melbourne $4.6m economic value

2019 SportAccord World Sport and Business Summit Gold Coast $6.7m economic value

145th IATA Slot Conference 2019 Brisbane $3.2m economic value

13th Congress of International Plant Molecular Biology 2021 Cairns $4.2m economic value

ONE YEAR ON

It has been 12 months since applications opened for Tourism Australia’s Business Events Bid Fund Program.

Spice checks in with executive general manager of events Penny Lion to see where the program is at and what impact it’s having on the industry.

S

ince the launch of Tourism Australia’s Business Events Bid Fund Program (BFP), it has helped bring multi-million-dollar international events to the country.

As Australia’s first ever federal governmentfunded business events bid fund, the program sees $12 million made available over three years to help increase the conversion of new business events for Australia.

To date, Tourism Australia has received applications for 65 events, 17 of which have converted to business worth more than $220 million. According to Penny Lion, executive general manager of events at Tourism Australia, these positive results prove how effective the program is.

“From the outset the industry overwhelmingly welcomed the initiative and have been very receptive in seeking to access the BFP to convert new business,” she says.

Given the increasingly competitive nature of business events, the BFP couldn’t have come at a better time for Australia. The program also helps overcome the “time, distance, cost” barriers to travel, says Lion.

“Whilst we are recognised globally for the talent of our people, our expertise in key

knowledge sectors, as well as our state-ofthe-art infrastructure, event delivery expertise and destination appeal, it can still be hard to overcome these barriers, but the BFP can help with that,” she says.

“It makes Australia more competitive and helps to secure events by offering financial support at the crucial stage where we are in direct competition with other countries.”

In the long term, the BFP will help secure ongoing benefits for Australia as a business events destination.

“The BFP is supporting events that will take place in Australia as far out as 2023, providing consistent and long-term economic benefits for our country,” says Lion.

“It also helps develop the event pipeline for destinations in Australia, as international customers become more aware of the BFP and how it can help them deliver cost-effective events.”

With the three-year program entering its second year, Lion says the results to date are showing very positives signs for the industry.

“We expect the BFP will continue to provide the industry with a competitive advantage that grows this conversion for Australia.” n www.spicenews.com.au 7

Openings

Daydream Island reopens Daydream Island Resort has officially welcomed guests back, after Tropical Cyclone Debbie forced its closure in early 2017.

Following a $100 million renovation project, the iconic resort has been transformed with refurbished spaces, new restaurants and bars, expansive suites looking out to the Whitsundays and an idyllic pool.

The Living Reef, Daydream Island’s free-form coral lagoon, now offers guests the chance to get up close and personal with marine life on a guided snorkel with Daydream Island’s marine biologists.

A new underwater observatory also allows guests to view four metres below the water’s surface to watch the marine life in action.

QT Hotel set for Adelaide in 2021 QT Hotels will make its first foray into South Australia, with the opening of QT Adelaide in 2021.

Part of a new $180 million mixed-use development, the hotel will include 200 rooms and significant conference and event facilities.

Event Hospitality & Entertainment CEO Jane Hastings described the hotel as a “transformative project for the city of Adelaide”.

Construction is likely to commence by the end of 2019.

8 Spice May 2019

Hyatt returns to Queensland Hyatt has announced plans for its first ever Brisbane hotel, with Hyatt Place Brisbane South City Square set to open in 2023.

The 170-room will be part of the $700 million South City Square precinct in Woolloongabba and will feature a rooftop pool and bar.

This also marks Hyatt’s return to Queensland, since Hyatt Regency Sanctuary Cove was rebranded to InterContinental in 2012 and Hyatt Regency Coolum was sold in 2011.

Eichardt’s, Queenstown

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Everyone can draw inspiration from New Zealand’s stunning natural beauty. Add to that a variety of exhilarating activities, world class accommodation and venues and you have an unforgettable conference destination. Inspiration is right on your doorstep.

Book your next conference in New Zealand.

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CSR

The gift of light

E

ach night, we turn off our light and go to sleep. In the morning, we flick the switch back on and light appears.

To us, light is an everyday essential that most of us take for granted, but for others, it’s a luxury they will never have.

It was 2011 when Simon Doble learnt about the hundreds of millions of people all over the world who live in energy poverty.

“I learnt that families were escaping war and famine to be protected by the UN and placed in refugee camps, but they were still burning kerosene lamps inside their humanitarian tents resulting in injury, ill health and death,” he says.

Shocked by the issue and the lack of awareness around it, Doble set out to do something about it. The first step was buying a humanitarian tent.

“I set it up in my backyard on the Sunshine Coast in Queensland and lived in it until I designed a solution to mitigate the devastating impact of energy poverty within refugee camps,” he says.

The result was a renewable energypowered light that became a standard in refugee camps across the world. But through finding one solution, Doble soon realised the enormity of energy poverty, and set about providing solar lights for children, families and communities.

10 Spice May 2019

SolarBuddy is taking the events industry by storm, with a CSR program that is gaining momentum across Australia and the world.

Brittney Levinson spoke to SolarBuddy CEO and founder Simon Doble about the program and why it is loved by corporate groups.

In May 2016, Doble launched SolarBuddy to educate people in the workplace, at conferences and schools all over the world about energy poverty.

The program sees participants build a SolarBuddy solar-powered light, which includes connecting the wires, attaching the waterproof exterior and turning it on for the first time. Participants then write a letter to their SolarBuddy recipient, which Doble says is a rewarding, emotional investment for delegates.

“We encourage every participant to communicate with their new buddy and tell them what the gift of light means to them, what they’ve learnt and how they hope it empowers their future,” he says.

The key to SolarBuddy’s success as an engaging CSR initiative is how tangible the donation is, says Doble.

“We talk about the issue in a unique manner, highlighting the different cornerstones of what energy poverty creates, which are health, economic, education and environmental implications,” he says.“We lay down the grounding of what it is like for a family to live in energy poverty, how that creates

a perpetual cycle of poverty and how a solution like a basic solar light can lift them out of energy poverty which ultimately lifts them out of poverty in general.”

SolarBuddy is also unique as each donation can be tracked and participants have a connection to the light’s recipient.

“In this modern age, people need to feel and understand their donation and follow it,” says Doble. “[The SolarBuddy light] is so tangible; in a matter of days or weeks, it is in a child’s hands and benefiting them instantly. That’s hugely powerful in this social media-driven age.”

As for the response from the industry, the results speak for themselves. Since 2016, SolarBuddy has engaged with more than 50 corporations, which has led to approximately 84,500 solar lights being donated to children all over the world, including in Vanuatu, Papua New Guinea, TimorLeste, Cambodia, India, South Africa, Tanzania and The Dominican Republic.

According to SolarBuddy, children who use the solar lights spend less time collecting firewood for cooking and heating and spend more time attending class, studying and completing homework.

SolarBuddy aims to provide light for and empower the futures of six million children by 2030. “Our longer term plans also revolve around scaling this into a permanent global initiative within the MICE space,” says Doble.

The team at SolarBuddy is extremely passionate and their point of difference is clear. This is not just a simple donation, it not only provides a tangible solution to a global issue, it also helps educate the rest of the world.

“Essentially, we’re providing bedside lanterns and safe, non-toxic study areas for children who’ve never had that before,” says Doble.

“I have my own children who have the luxury of turning on their bedside lamp, so we want to create that environment for as many children in the world as possible.” n

Dart River, Queenstown

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One of the most important ingredients of any successful conference is having fun, like jetboating up the Dart River at 70kmh. New Zealand offers a huge variety of exhilarating activities set in stunning natural landscapes all within easy reach of world class accommodation and venues.

Inspiration is right on your doorstep.

Book your next conference in New Zealand.

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Cover story

Spice Magazine sits down with ICC Sydney’s food and beverage team to explore the latest menu collection, technology developments and focus on its people.

Fresh thinking ABOVE: Pepe Saya buttermilk-cured Hiramasa kingfish, sea urchin, grains and soft herbs

S

ince its opening in late 2016, International Convention Centre Sydney (ICC Sydney) has led the way with healthy, energy-enhancing menus driven by the Feeding Your Performance philosophy. With a goal to remain leaders in the food and beverage space, the centre has evolved to meet the needs of today’s delegates, whose desire for a balanced lifestyle is stronger than ever.

Balanced approach Balance might not be the first word that comes to mind when thinking of conference food, but ICC Sydney is changing that mindset with its latest approach to food and beverage.

“Health, wellbeing and sustainability are at the forefront of everyone’s mind – whether you’re an event organiser or delegate,” says director of culinary services Lynell Peck.

ICC Sydney’s 2019 menu collection sees the enhancement of probiotics, fermented products and other gut-enhancing ingredients – think black garlic, miso, tempeh and kimchi. Afternoon treats have been rebooted, with healthier options available such as smoothies, vegetable crudité platters and seasonal fresh fruits including organic, pickedfrom-the-tree apples.

“We still have sweet treats available, but we’re offering delegates more choice,” says executive chef Tony Panetta.“If they would like that bit of naughtiness they can always have that, but it comes back to a balanced approach.”

12 Spice May 2019

The same goes for ICC Sydney’s beverage menus, which offer myriad options, whether you’re drinking alcohol or not. Beverage operations and cellar manager William Wilson says activations such as spritz bars are a popular choice for events as they create an impact, even without the alcohol.

“People see the bar team interacting and mixing drinks using non-alcoholic spirits like Seedlip and it becomes a real experience,” he says.

Kombucha is another popular alternative to alcohol, which Wilson pairs with dessert for an unexpected finish.

“Instead of bringing out the dessert wine, out comes kombucha as the after-lunch drink,” he says.

“It has a sweetness that matches with any dessert but also a refreshing acidity which leaves a beautiful taste in the mouth.”

Local and international connections ICC Sydney’s relationship with local suppliers is something the centre is known for and something Panetta is truly passionate about.

“I’m currently in conversation with a smallgoods producer and it’s not just to cover the ham on sandwiches, we’re looking to develop an ICC Sydney product with them as well,” he says.“It’s all about bespoke, customised produce – you can’t always get that from big producers.”

ICC Sydney’s beverage and wine collection menu also showcases local producers, having launched with 80 per cent New South Wales wines on the list.

“Health, wellbeing and sustainability are at the forefront of everyone’s mind…”

– Lynell Peck sous chef Manoj Kumar have created, they have a connection to it and that’s why we like to draw on those nationalities that we have.”

Innovation ICC Sydney continues to innovate its processes in the kitchen and front of house. Currently, the technology team is developing an app to provide greater clarity and confidence around allergens and medical dietary requirements.

“With the app, the team can enter the menu item in and it will pull all the allergens in that dish,” says Peck.“It will give them real-time information that is 100 per cent accurate.”

Once complete, the app will help streamline the centre’s approach to medical dietary requirements and allergens, which will, in turn, give delegates more confidence in their food and beverage choices.

People first In a little under three years, that has grown to 90 per cent, which Wilson says is a testament to the quality of the local offering.

“The NSW wine industry is just getting stronger and stronger, and there are enough great suppliers for us to have the confidence to say each of those wines deserves a place on the list,” he says.

While the centre’s local focus grows, so too does its attention to international menus. New to the 2019 menu collection are Indian and Jain menus, created by chef de cuisine Rakesh Pillai. Jain is the most spiritually motivated diet on the Indian subcontinent and follows a vegetarian philosophy with the exclusion of eggs and root vegetables.

“The international approach has happened organically because many of our clients travel from overseas,” says Panetta. “We are the International Convention Centre so we need to make sure we focus on that.”

In order to be as authentic as possible, ICC Sydney looks to its kitchen team, who each bring areas of speciality from their own traditions and background.

“In this day and age it’s all about connection and honouring your heritage,” says Panetta.“This food that Rakesh and junior

ABOVE: Highlights from ICC Sydney’s producer’s lunch BELOW: Blackberry curd, kombu mousse, meringue, vanilla, pear and chocolate

Another major focus for ICC Sydney in 2019 is on its people. A number of development programs are available to team members, including opportunities to attend specialised industry events, spend time with suppliers or donate their time to an ICC Sydney partner charity such as OzHarvest, Stand Tall or Variety.

The venue continues to support the mental health and wellbeing of its team members by monitoring work hours, enabling team members to work from home and making time for training.

“It’s easy to say we’re an employer of choice, but you really have to walk the talk such as consistently rostering the same two days off so the team get a break and their contribution is respected and acknowledged,” says Peck.

At the heart of ICC Sydney’s food and beverage approach is a passionate team, who are committed to providing delegates the best possible environment for success. Through its Feeding Your Performance menus, innovative thinking and focus on the people behind the food, ICC Sydney continues to lead the way. n www.spicenews.com.au 13

HOT 100 HOTELS • RESORTS • VENUES The results are in. Here are the top hotels, resorts and venues in 2019, as voted by our readers.

Emirates One&Only Wolgan Valley

Best business hotel NOVOTEL MELBOURNE CENTRAL Melbourne, VIC | @melbournecentralhotels RYDGES SYDNEY AIRPORT Sydney, NSW | @rydgessydneyairport PIER ONE SYDNEY HARBOUR Sydney, NSW | @pieronesydney CROWN METROPOL MELBOURNE Melbourne, VIC | @crownhotels

Novotel Melbourne Central

STAMFORD PLAZA BRISBANE Brisbane, QLD | @stamfordplazabrisbane

Best boutique hotel OVOLO INCHCOLM Brisbane, QLD | @ovolohotels THE OLD CLARE HOTEL Sydney, NSW | @theoldclare ADELPHI HOTEL Melbourne, VIC | @adelphi_hotel SPICERS POTTS POINT Sydney, NSW | @spicerspottspoint JACKALOPE HOTEL Mornington Peninsula, VIC | @jackalopehotels

Jackalope Hotel

Best convention centre hotel NOVOTEL MELBOURNE SOUTH WHARF Melbourne, VIC | @novotelsouthwharf RYDGES SOUTH BANK BRISBANE Brisbane, QLD | @rydgessouthbank PAN PACIFIC MELBOURNE Melbourne, VIC | @panpacificmelbourne PARMELIA HILTON PERTH Perth, WA | @parmeliahilton HYATT REGENCY SYDNEY Sydney, NSW | @hyattregencysydney

Rydges South Bank Brisbane

Best serviced apartment hotel OAKS CHARLOTTE TOWERS Brisbane, QLD | @oaks_hotels FRASER SUITES SYDNEY Sydney, NSW | @frasersuitessydney MERITON SUITES NORTH SYDNEY Sydney, NSW | @meritonsuites BURBURY HOTEL & APARTMENTS Canberra, ACT | @burburyhotel PIER 21 APARTMENT HOTEL North Fremantle, WA | @pier21fremantle

Burbury Hotel & Apartments

www.spicenews.com.au  15

Best regional hotel FAIRMONT RESORT & SPA BLUE MOUNTAINS Leura, NSW | @fairmontresortleura RACV TORQUAY RESORT Torquay, VIC | @racvtorquayresort CROWNE PLAZA TERRIGAL PACIFIC Terrigal, NSW | @crowneplazaterrigalpacific Crowne Plaza Terrigal Pacific

LAKE HOUSE DAYLESFORD Daylesford, VIC | @lakehousedaylesford THE GERALD APARTMENT HOTEL Geraldton, WA | @thegeraldapartment

Best MICE hotel in New Zealand HILTON AUCKLAND Auckland, New Zealand | @hiltonhotels STAMFORD PLAZA AUCKLAND Auckland, New Zealand | @stamfordplazaauckland RYDGES WELLINGTON Wellington, New Zealand | @rydgeshotels QT WELLINGTON Wellington, New Zealand | @qtwellingtonpics QT Wellington

THE REES HOTEL Queenstown, New Zealand | @thereeshotel

Best resort in Australia EMIRATES ONE&ONLY WOLGAN VALLEY Wolgan Valley, NSW | @wolganv SHERATON GRAND MIRAGE RESORT, PORT DOUGLAS Port Douglas, QLD | @sheratongrandportdouglas RACV TORQUAY RESORT Torquay, VIC | @racvtorquayresort QUALIA Hamilton Island, QLD | Qualia

@qualiaresort

NOVOTEL VINES RESORT SWAN VALLEY The Vines, WA | @vinesresort

Best lodge in Australia JAMALA WILDLIFE LODGE Canberra, ACT | @jamalalodge FREYCINET LODGE Coles Bay, TAS | @freycinetlodge CAPELLA LODGE Lord Howe Island, NSW | @capellalodge CAPE LODGE Yallingup, WA | @cape_lodge Freycinet Lodge

16 Spice May 2019

EL QUESTRO HOMESTEAD Kimberley, WA | @elquestro

HOT 100

RACV Torquay Resort

Chuan Spa, The Langham, Melbourne

Best golf hotel

Best hotel spa

OAKS CYPRESS LAKES RESORT Hunter Valley, NSW | @oaks_hotels

SPAQ, QT SYDNEY Sydney, NSW | @spaq__

PEPPERS MOONAH LINKS RESORT Fingal, VIC | @moonahlinks

AWAY SPA, W BRISBANE Brisbane, QLD | @w_brisbane

RACV TORQUAY RESORT Torquay, VIC | @racvtorquayresort

BODHI J, THE WESTIN PERTH Perth, WA | @bodhijspa

CHATEAU ELAN Hunter Valley, NSW | @chateau_elan

ONE SPA, RACV TORQUAY RESORT Torquay, VIC | @onesparacv

INTERCONTINENTAL SANCTUARY COVE RESORT Sanctuary Cove, QLD | @interconsanc

CHUAN SPA, THE LANGHAM, MELBOURNE Melbourne, VIC | @chuanspamelbourne

DELEGATE PACKAGE

FROM $77PP

Access the wellness benefits of nature in the spectacular World Heritage-listed Blue Mountains National Park.

ACCOMMODATION FROM $199 PER NIGHT INCLUDING BREAKFAST

Come up for Air

For more information or to make a booking Call: (02) 4785 0099 or Email: conference@fairmontresort.com.au

INSPIRED MEETINGS AND EVENTS IN THE BLUE MOUNTAINS, NSW Image: Gary P Hayes Photography

www.spicenews.com.au  17

HOT 100

La Porte Space

Hyatt Regency Sydney

WET Deck, W Brisbane

Butler Lane

Best hotel restaurant

Best hotel bar

SILVESTER’S RESTAURANT, SYDNEY HARBOUR MARRIOTT Sydney, NSW | @silvestersrestaurantandbar

ZEPHYR, HYATT REGENCY SYDNEY Sydney, NSW | @zephyrbarsyd

THREE BLUE DUCKS, W BRISBANE Brisbane, QLD | @threeblueducks SEASALT, CROWNE PLAZA TERRIGAL PACIFIC Terrigal, NSW | @crowneplazaterrigalpacific

WET DECK, W BRISBANE Brisbane, QLD | @w_brisbane TWR, CROWN TOWERS PERTH Perth, WA | @crownhotels

MODE KITCHEN & BAR, FOUR SEASONS SYDNEY Sydney, NSW | @modekitchenandbar

HENNESSY, MAYFAIR ADELAIDE Adelaide, SA | @hennessy_rooftop_bar

COLLINS KITCHEN, GRAND HYATT MELBOURNE Melbourne, VIC | @grandhyattmelbourne

ATRIUM BAR ON 35, SOFITEL MELBOURNE Melbourne, VIC | @sofitelmelbourneoncollins

Best venue for a gala dinner

Best venue for a product launch

BRISBANE CITY HALL Brisbane, QLD | @brisbanecityhall

THE CALYX Sydney, NSW | @thecalyxexperience

HYATT REGENCY SYDNEY Sydney, NSW | @hyattregencysydney

BUTLER LANE Melbourne, VIC | @peterrowlandau

IVY BALLROOM Sydney, NSW | @merivale

LA PORTE SPACE Sydney, NSW | @laporte_space

VICTORIA PARK Brisbane, QLD | @victoriapark

HACIENDA SYDNEY Sydney, NSW | @haciendasydney

CROWN MELBOURNE Melbourne, VIC | @crownhotels

THE GREEK CLUB Brisbane, QLD | @thegreekclub

18 Spice May 2019

The ONLY hotel at the International Terminal JW Marriott Hotel Macau

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HOT 100

The Glasshouse Eatery

Best small venue (1- 50 pax) GOLDEN AGE CINEMA AND BAR Sydney, NSW | @ourgoldenage THE GLASSHOUSE EATERY Melbourne, VIC | @glasshousemelb

Customs House Brisbane

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THE MARK, STATE BUILDINGS Perth, WA | @statebuildings

National Gallery of Australia

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Howard Smith Wharves

Best mega venue (501- 5000+)

THE VENUE ALEXANDRIA Sydney, NSW | @thevenuealexandria

AUSTRALIAN NATIONAL MARITIME MUSEUM Sydney, NSW | @sea.museum

MURAL HALL Melbourne, VIC | @myermuralhall

GOLD COAST CONVENTION AND EXHIBITION CENTRE Gold Coast, QLD | @gccec

ROYAL RANDWICK RACECOURSE Sydney, NSW | @events_by_atc STATE LIBRARY VICTORIA Melbourne, VIC | @showtimeeventgroup NATIONAL GALLERY OF AUSTRALIA Canberra, ACT | @nationalgalleryaus 20 Spice May 2019

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Large-scale catering Dessert grazing station at MCEC

So long boring buffets with queues as far as the eye can see – conferences and events are reinventing the wheel with creative, interactive food experiences that are both visually appealing and packed with flavour. Brittney Levinson quizzes four executive chefs from event venues from across Australia about the latest trends in large-scale catering and the challenges that come with feeding the masses.

Breaking tradition I

n today’s Masterchef age, delegates are more interested in and educated about food and beverage than ever before. As a result, chefs are required to keep abreast of the latest trends and continually update their offering to meet guest expectations. Gone are the days of uninspired buffets, and in comes a wave of interactive food stations, fresh-from-the-farm produce and customisable menus.

Here, Peter Haycroft, executive chef at Melbourne Convention & Exhibition Centre (MCEC); David Pugh, executive chef at Brisbane Convention & Exhibition Centre (BCEC); David Martin, executive chef at RACV Healesville Country Club in Victoria and Gavin Berrecloth, executive chef at Luna Park Sydney share insights into how food and beverage is evolving to meet the needs of modern delegates.

“It’s a great way to interact and get the chefs out the front so they can answer questions and deliver more customer service to our clients,” says Haycroft.

Delegates also want the ability to customise their meals, which has led to more build-your-own food stations at conferences and exhibitions. From taco bars and salad stations to dessert grazing platters, this style of catering is an effective way to give delegates complete freedom and customisability in their meals.

The dietary revolution Ask most chefs and they’ll tell you dietary requirements are not a fad, they’re here to stay and they’re growing fast. With large volumes of delegates, comes large numbers of both medical allergies and dietary requirements, which come in

1 1. Bao from MCEC’s Eat Stations 2. BCEC executive chef David Pugh 3. Luna Park executive chef Gavin Berrecloth 4. MCEC executive chef Peter Haycroft 5. RACV Healesville Country Club executive chef David Martin

Goodbye boring buffets With delegates’ expectations higher than ever, chefs are tasked with reinventing traditional catering styles to provide new, memorable food and beverage experiences. As an alternative to a standard buffet offering, MCEC recently launched an interactive new catering format, dubbed Eat Stations. Inspired by the bustling street food stalls of Asia, the concept combines food and technology to create a lively, sensory experience on the show floor.

“We have to come up with new, creative ways to deliver large-volume events where delegates are here for morning tea, lunch and afternoon tea, which is very unique to convention centres,” says Peter Haycroft.

“We see buffets as a little bit old fashion, so we were looking for something new and interactive that really stands out.”

MCEC’s Eat Stations range from Hawker-style dumpling bars and Bloody Mary cocktail gardens to a raining charcuterie station where cured meats hang from the ceiling and “literally fall onto your plate”. The stations feature customisable digital signage, colours and lighting to create maximum impact. Chefs are also on hand to interact with guests and answer questions about the food.

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7 many different forms. At BCEC, a dedicated dietary kitchen was implemented in 2017, to ensure all dietaries were catered to with extreme care.

“I used to laugh at places that would look at dietaries as a problem,” says David Pugh.

“It’s not actually a problem, it’s a way of eating and it’s the future. You have to learn how to deal with the future and that’s exactly what we did – we took it head on.”

BCEC caters to events where up to 30 per cent of delegates have dietary requirements, which range from vegetarian, vegan and lactose intolerant to allergies and religious diet restrictions.

Such a diverse range of requirements means the potential for error is high if adequate procedures aren’t in place. To reduce the risk of error, BCEC double checks every guest’s dietary requirement at banquet functions, whether it’s a room of four or 4000 people. The centre also invested in specially designed plates with a coloured rim underneath which corresponds with certain dietary requirements and allergens.

At RACV Healesville Country Club, David Martin categorises dietary requests into three types: allergies, intolerances and lifestyle choices, which he refers to as AILs. In an effort to reduce confusion and complexity around AILs, Martin developed the 24 Spice May 2019

6. Seasonal vegetables at BCEC 7. Dessert tasting plate at Luna Park Sydney 8. MCEC’s charcuterie Eat station 9. Rocky road Eat Station 10. Vibrant desserts on the menu at Luna Park Sydney 11. Seafood dish at Luna Park Sydney

9 mymenu concept, which offers a separate menu for guests with dietaries to ensure they feel comfortable and confident in their food choices.

“They don’t have to scroll the menu and ask a lot of questions to the waitstaff; it’s all simplified and listed in mymenu,” he says.

While mymenu is predominately used in the venue’s dining outlets, it has also helped streamline the dietary processes for conference and events.

“Because we’ve embraced the mymenu concept, it’s a lot easier for us to provide for our conferencing guests because we’ve already got the produce and knowledge available to us,” says Martin.

A firm believer that dietaries are here to stay, Martin says establishments that embrace it are more likely to succeed in today’s changing culinary landscape.

“The balancing act is to give your mainstream diners a wonderful experience, as you normally would, while giving your AIL guests an equal experience,” he says.“If you can do that, that’s the holy grail.”

Large-scale catering Logistics

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One of the biggest challenges for food and beverage teams is managing the logistical challenges that come with large-scale venues. At Luna Park Sydney, multiple kitchens are located throughout the park, which Gavin Berrecloth says can be a hindrance if they’re not utilised well.

Where chefs previously worked in one kitchen and transported food around the venue, Berrecloth is now looking to maximise the kitchen facilities for a more effective approach.

“I’d rather be using all those spaces day to day and build a big network of chefs around the whole park,” he says.“Rather than having 30 people in a kitchen that was built for 20 people, spread them out and give them a more pleasurable day and a bit of fun.”

Giving chefs the opportunity to work across different kitchens also helps them become more efficient in their work, says Berrecloth.

“Chefs are really good at making themselves work harder and not smarter,” he says.

“When they’re being inefficient it’s very easy to add another five or 10 hours on to a week. My next big task is to get them to look at how they plan their days and being clever and efficient with their time.”

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Large-scale catering

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12 MCEC’s Eat Stations were designed with large numbers in mind, to help reduce the queues and congestion that often comes with feeding the masses.

“If you’ve got an event with 2500 [people] to feed, it’s as much about logistics and flow as it is about making sure the food is right,” says Haycroft.

Having multiple food stations operating at once is a great way to reduce wait times and keep delegates happy while they queue for their meals.

“If you know there is going to be bottlenecks, you need to supply another food item close by where people can still eat and be happy and work through the menu,” says Haycroft.

Celebrating local produce Something all four chefs have in common is their passion for celebrating local, seasonal produce.

Business events are a prime opportunity for RACV Healesville Country Club to highlight local Yarra Valley produce.

12. Healthy bowls from RACV’s mymenu 13. Nutritional focus at BCEC

“First and foremost it’s about utilising as much regional produce and suppliers as we possibly can, whilst maintaining a consistent product,” says Martin.

At BCEC, the menus are guided by Pugh’s Edible Queensland philosophy, which favours the produce of the season from local suppliers. This approach stemmed from more clients asking questions around the provenance of their food.

“Queensland, especially through the winter months, is the food bowl of Australia,”says Pugh.“If it hasn’t done the miles it means it’s going to be fresher.”

MCEC’s 100 Mile Lunch menu sources its major ingredients from local farms and markets within a 100-mile radius of the centre.

“By supporting local food producers we aim to reduce our environmental impact by leaving a lighter carbon footprint, as well as championing the incredible produce we have right here in Melbourne,” says Haycroft.

Berrecloth agrees, saying it’s all about using good quality, local produce and letting it speak for itself.

“Let the quality and the love of the food from the suppliers come through,” he says.“Rather than overwork the food, [we] keep it really simple.”

Locally sourced produce, sensory dining experiences and dietary-friendly options continue to drive the menus at conference venues across the nation, leaving a lasting impact on delegates long after the event is over. n

Sydney’s iconic Luna Park Venues is an award winning dining and entertainment precinct ready to cater your next event.

Our internationally trained Executive Chef and his team cater for 50 to 10,000 guests. With a focus on sourcing local and seasonal ingredients, they can provide exceptional menus to suit all events.

Experience the magic of Luna Park Venues. +612 9033 7540 | sales@lunaparksydney.com | www.lunaparkvenues.com

Q&A

Karen Martini As Trippas White Group’s ambassador chef, Karen Martini is tasked with creating the menus for Sydney Opera House venues, including the new Yallamundi Rooms. Here, the renowned Australian chef shares her thoughts on current food trends and why great produce is the foundation for every great meal.

What does your role as ambassador chef involve?

I

have the wonderful opportunity to create bold, delicious and inspiring modern Australian menus to be showcased mainly in the new Yallamundi Rooms. My work in designing these menus involves collaboration with Trippas White Group’s executive chefs Kasper Christensen and George Diamond to execute and train the new and enthusiastic Trippas White Group kitchen team to carry out my vision and menu philosophy in this beautiful space.

What is your food philosophy and how is this reflected in your menus?

My core philosophy is championing great Australian produce. My heritage and passion is also reflected in my menus which are flavoursome, bright, bold and uncomplicated dishes with good technique applied.

In terms of event menus, what is the key to ensuring the highest quality when dealing with such large volumes?

Karen Martini and dishes from her latest menu. Image credit: Daniel Boud

Above all, it starts with sourcing great produce, then good cooking technique is applied in the preparation so that when we come to plating up for large events, it’s easier to deliver a well-presented, natural dish with intense flavours, quickly. Hence why my menus are simple in presentation but complex in preparation.

What are the biggest trends influencing your menus right now?

Heading into winter, what ingredients are you looking forward to working with?

I am channelling the healthy approach and appetite for enjoying seasonal food right now, especially vegetables, in all their shapes and forms. Given the rich history of the location my menus will be enjoyed, I’m also tapping into indigenous flavours that compliment other everyday ingredients.

This time of year can be so rewarding for a foodie.

I’m looking forward to autumn and winter at their best. Chestnuts, wild mushrooms and ceps, parsnips and all our Brassica family is at their best too, including Brussels sprouts, cauliflower, broccoli and cabbages. n www.spicenews.com.au 27

On the

menu From plant-based meals to non-alcoholic spirits, you can expect to see more of these on the menu at events and conferences.

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1. B anksia-glazed root vegetables at Solander Dining and Bar 2. S low-roasted tomato and capsicum terrine at Solander Dining and Bar 3. G reen pea risotto at Solander Dining and Bar

28 Spice May 2019

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Plant-based dining

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early 2.5 million Australians now follow a diet that is all or mostly vegetarian, representing 12.1 per cent of the population, according to Roy Morgan. With so many people adopting plant-based diets, restaurants and food outlets are adding more meat-free options to their menus.

Solander Dining and Bar at West Hotel Sydney has joined the movement, offering diners an equal weighting of meat and plant-based dishes. Executive chef David Vandenabeele has seen first-hand the rise in plant-based dining among consumers.

“As dietary restrictions are on the increase and with an ever-increasing awareness of sustainable eating, we see more and more guests leaning toward vegan and vegetarian diets,” he says.

This change in attitude has allowed the restaurant team to get creative with plant-based dishes, says Vandenabeele.

“Traditionally, many diners opt for meat dishes when dining out, as plant-based dishes have been considered a side dish, or as a dish purely for vegetarians,” he says.

“At Solander, we wanted to give plant-based dishes equal respect and weighting on the menu alongside

their meatier counterparts. We offer the same care and attention to detail in preparing the vegetable ingredients as we do in preparing a fine cut of meat.”

At Solander, diners looking for vegetarian options will enjoy the likes of green pea risotto, gingerspiced heirloom carrots, braised globe artichokes and banksia-glazed root vegetables. The dishes are plated carefully, highlighting the different textures and colours of the plants and vegetables.

“We’re challenging the traditional concept of eating out and the type of meals offered, to open up people’s palates and get them to explore a wider range of plant ingredients,” says Vandenabeele.

Native ingredients More and more chefs are celebrating Australia’s diverse food offering and adding native ingredients to their menus, from the likes of finger lime and Davidson’s plum to lemon myrtle and wattleseed.

In 2019, Indigenous ingredients are being treated less like a token menu addition and becoming more commonplace as diners develop greater awareness and interest in our native produce.

Native ingredients are prominent on the menu at Solander, which diners have been embracing since the venue opened in 2018.

Food & beverage

4. L emon tart at Solander Dining and Bar 5. Solander Dining and Bar 5

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“One year on, we have enriched the Solander menu to add further depth to the Australian native culinary journey, incorporating produce and plant life that is found in abundance in this country,” says Vandenabeele.

The venue’s approach to native ingredients is to incorporate them into the menu in new and surprising ways. For example, Vandenabeele uses banksia nectar, which is found in abundance in Sydney and has a sweet flavour profile.

“At Solander, we soak the flowers, strain them and then reduce down to a syrup,” he says.“The end result is very similar to maple syrup in flavour and we use it to sweeten our house-made pot bread.”

Sustainable menus Sustainability continues to be front of mind for consumers, and venues are taking note.

Restaurants and conference centres are replacing plastic straws with paper ones, and unnecessary plastic packaging is being removed altogether.

It’s also now expected that large-scale venues have a sustainability program in place to ensure surplus food items are repurposed and to limit the amount of food waste generated by visitors.

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Food & beverage

“We offer the same care and attention to detail in preparing the vegetable ingredients as we do in preparing a fine cut of meat.”

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– David Vandenabeele Adelaide Convention Centre is among a number of Australian venues with a strong sustainability program in place. The centre recently took out the top spot in the banquet and catering category at the 2018 Meetings and Events Australia National Awards, and was commended for its commitment to sustainability.

Adelaide Convention Centre’s comprehensive food redistribution program has seen more than 160,000 unused meals donated to OzHarvest and Foodbank to help those in need. The centre also has a strong local food policy, sourcing 97 per cent of its produce from local, sustainable environments. This commitment to local suppliers not only showcases the region’s culinary offering, but reduces the venue’s food miles and overall environmental impact.

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No alcohol While Australians are known to love a good drink, there’s no denying the nation is becoming more health conscious. The latest DrinkWise statistics show in 2017, 20 per cent of Australians abstained from alcohol, up from 11 per cent the decade prior.

Non-alcoholic beverage options are now more important than ever, to cater for those who opt against the booze at events. But orange juice and soft drink just won’t cut it – discerning drinkers are after more than a sugary alternative.

30 Spice May 2019

9

6. S eedlip is changing the way we drink 7. Seedlip Garden Sour 8. Seedlip Grove 9. Seedlip Garden Booch

With this movement, a new range of non-alcohol spirits has emerged, such as UK-based company Seedlip. Seedlip’s range of three non-alcoholic spirits can be found in noteworthy restaurants and bars across the country, such as Bennelong, Hubert, Quay and Aria, as well as in retail stores like Dan Murphy’s and David Jones. Founder Ben Branson says Seedlip was developed in response to a global movement.

“Seedlip is for those people who are not drinking for whatever reason – from those who can’t: pregnancy, medication, the designated driver, and those who aren’t: having a night or week off, at lunch, an early start the next day, to those who just don’t,”he says.

Seedlip is made by sourcing high quality ingredients, some from Branson’s own family farm, which are macerated, distilled twice in a copper pot, filtered and blended. Branson describes the end product as a “really adult option” that is best served with tonic or as the base for a non-alcoholic cocktail.

While many establishments have been quick to adapt to the non-alcoholic movement, Branson says there is still a way to go before the entire industry is on board.

“As a society, we need to become more aware of changing attitudes and event organisers and venues will need to adapt to become more inclusive for those who choose not to drink alcohol,” he says.

“There are sophisticated options out there and people are loving the freedom of choice and the option to enjoy an adult alternative to alcohol, without being lumped with the kids options of juice and soft drinks.”n

Q&A

Peter Rowland goes national Melbourne caterer Peter Rowland has announced plans to expand its operations nationally, heralding a new era for the 57-year-old company. Here, Brittney Levinson speaks to CEO Emma Yee for all the details about the company’s growth plans.

Q: What has your journey with Peter Rowland looked like?

A: I started with Peter Rowland almost 10 years ago. I was general manager, operations, so I had a large portfolio within my division and that kept growing.

I ended up on the executive team within about four years and I was one of the first women on the executive team, so that was pretty exciting. Then I became the acting CEO and then the CEO in 2017. I’ve always been one for wanting more, so I quite happily took on more responsibility so I could see all different parts of the business.

Q: How has the brand evolved since the investment by Capital Alliance in 2017?

A: Investment from Capital Alliance and [its founder and CEO] Mohan Du has allowed us to refinance and restructure the business to become the most diverse hospitality company in Australia with divisions across private catering and events, commercial catering, major events, venue catering, retail and e-commerce. Peter Rowland has been nourishing Melbourne for 57 years and our chairman Mr Peter Rowland created a business that set a benchmark for contemporary catering in the second half of the twentieth century. Our intention is to create and set the benchmark for the hospitality business of the future. We have the heritage, expertise, resources and importantly, the energy to do that.

Q: Which states are you looking to bring Peter Rowland to as part of the expansion?

A: We are launching first in Sydney, where we have acquired a catering company that has the kitchen and the ready-to-go workforce. I am envisioning it’ll probably take us a little bit of time to settle in, as we like to do things right.

We will make further announcements as we roll out our strategy across the east coast and ultimately the west coast of Australia. For us it’s all about surprising everybody and doing things differently.

Peter Rowland venue Butler Lane

Q: Where do you see the brand positioning itself in Sydney?

A: Our strategy is for diversification and scale. We intend to replicate our successful business model in Sydney and roll out the full Peter Rowland portfolio of catering and events, bespoke commercial catering, major events and venue catering and we are excited about expanding our e-commerce offer.

Peter Rowland has been operating in the corporate sector in Sydney and Canberra for several years so we have an existing workforce and market insight.

Q: What areas of the food and beverage industry are you most passionate about in 2019?

A: As a group, we believe the world is changing and so is the way we eat, so for all our menus we look at our suppliers, the food miles, where it’s coming from and how it’s grown. The Kitchen, our partnership with Woolworths, in Double Bay, Sydney is the perfect example of this – it’s about whole foods and clean eating.

The other thing we are passionate about, and I am really passionate about, is hospitality as an industry that offers exciting and substantial careers for young people. I think hospitality is starting to be looked at as a career and not just a transient market segment.

We spend a lot of time talking to the TAFEs and we get a lot of the students straight out of William Angliss – I was a William Angliss student. We have apprentices and we like to nurture them and watch them grow. We have a number of employees that have done their apprenticeships with Peter Rowland and are still here and over 57 years we have launched the careers of many of Australia’s leading chefs and hospitality professionals. We, as a business, are quite passionate about that. n www.spicenews.com.au 31

1

The

Calile 2

A Palm Springs-inspired oasis, right in the heart of Brisbane’s trendiest street; welcome to The Calile.

By Brittney Levinson.

L 1. Private dining space 2. Lobby Bar 3. C onference and event space

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34 Spice May 2019

ifestyle hotels are making waves across the country, offering stylish, resort-style stays with all the practicalities of your typical business hotel. Brisbane newcomer The Calile is the prime example of this, positioning itself as an urban resort, complete with an Insta-worthy pool, fine-dining restaurant, plus expertly designed and styled rooms and suites.

The Calile takes up prime real estate on James Street, which is arguably the chicest strip in Fortitude Valley and perhaps the entire city. In between high fashion boutiques and trendy restaurants, an unassuming driveway leads you into the hotel’s entrance. Inside is an incredibly stylish lobby, with marble accents and blush pink hues that carry through the rest of the property. Here you’ll also find the Lobby Bar, serving up a la carte breakfast, share-style lunch and dinner, plus a wellcurated cocktail list.

Head up to level two to find the picture-perfect pool deck that takes this property from stylish hotel to urban resort. Richards and Spence, the Brisbanebased design team behind The Calile, took inspiration from other hot-weather cities such as Miami, Palm Springs, Rio De Janeiro and Mexico City, which is recognisable in this part of the property.

Pastel green lounges and private cabanas line the pool, which on a Sunday is filled with hotel guests.

Also on level two is The Calile’s signature Greek

Hot spot restaurant, Hellenika, which offers a sophisticated dining experience within the restaurant as well as casual poolside dining.

The Calile offers 175 rooms including nine suites and two premier suites, each with a variety of outlooks. If you’re after the full Calile experience, opt for a poolside room, or for a luxury stay, the Calile and Ada Suites are the way to go. The rooms have been expertly designed, with a mix of timber, cork and marble making them a design-lover’s dream.

Despite its aesthetic appeal, The Calile makes no compromise on practicality, with motorised blackout blinds, dedicated living areas and smart TVs to appeal to the most discerning business traveller.

Extra touches like custom linen robes, locally sourced mini bar items and Nespresso machines certainly don’t go unnoticed either.

Guests can also enjoy additional facilities such as an onsite spa, a fitness centre with personal trainers and daily group classes, and The Library, which offers a quiet space for working.

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Conferences and events

4 4. The pool deck at The Calile

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5. C onference and event space 6. Deluxe suite

Event organisers have several spaces to choose from for meetings and corporate functions. The grand ballroom caters to cocktail events of up to 500 guests and can be divided into four separate rooms.

The space opens out on to an outdoor terrace ideal for pre-function drinks by the pool. The level two amphitheatre is ideal for smaller cocktail events of up to 100 guests and offers planners a blank canvas to create the perfect event setting.

Two private rooms are also on offer, which can be utilised individually or combined for seated dinners of up 24 guests. The event spaces offer fully integrated AV and presentation facilities, while complimentary Wi-Fi is also available throughout the hotel.

Every aspect of The Calile is considered, from the on-trend colour palette and design elements, to the food and beverage offering and event spaces. Whether it’s for business or leisure, or a bit of both, The Calile leaves a lasting impression on those who visit. n

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www.spicenews.com.au 35

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to paradise Drawing your delegates away from the city for a conference or meeting can be a challenge, but when the destination is somewhere as idyllic as Mon Komo Hotel, it shouldn’t be too hard a task. By Brittney Levinson.

Above: Aerial view of Mon Komo Hotel Middle: Mon Komo Hotel by night Bottom: Conference spaces with ocean views

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ome might know it as the home of the Bee Gees, but Redcliffe is today making a name for itself as a prime destination for corporate events. The seaside village is located 35 minutes north of Brisbane’s CBD, and offers groups a quintessential Queensland experience with its laid-back vibe and friendly locals.

Located in the heart of Redcliffe, Mon Komo Hotel is a fully inclusive conference and event destination, offering event spaces, accommodation and a restaurant and bar. Inspired by Caribbean resorts, Mon Komo Hotel is a breath of fresh air for conference organisers and their delegates.

MEET Mon Komo Hotel Functions & Events Centre is a versatile event destination with an ideal location by the water. The venue can cater to up to 300 delegates and is well-suited to host conferences, dinners, workshops, retreats or exhibitions.

The main event space, Caribbean Islands Room, is located on the first floor of the hotel and enjoys an abundance of natural light and views of the ocean. The space can be divided into three rooms and is equipped with black-out blinds and AV facilities. The centre also features two break-out rooms and its own function foyer and bar.

EAT Mon Komo Hotel’s on-site restaurant and bar has recently been transformed to offer guests a modern dining destination. Cabana Bar + Kitchen + Garden embodies the tropical location with lush greenery, refreshing cocktails and a seasonal menu highlighting local produce.

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Hot hotel Clockwise from top left: Ocean-view rooms on offer Long-table lunch at Cabana Bar + Kitchen + Garden Seasonal produce on the menu Grazing platters at Cabana Bar + Kitchen + Garden

A favourite among locals and hotel guests, Cabana Bar + Kitchen + Garden is also a popular spot for corporate lunches and events. A number of spaces can be hired for groups, including an outdoor terrace to soak up the Queensland sun.

For delegates who want to continue networking as the sun goes down, Cabana comes to life at night with live entertainment.

STAY Mon Komo makes conferencing a breeze with 4.5-star accommodation available on site. Operated by Oaks Hotels and Resorts, the property offers a mix of hotel rooms and self-contained apartments, many with spectacular ocean views over Moreton Bay. Guest facilities include a swimming pool and sun deck, undercover parking and a gym.

PLAY Take some time out to explore the expansive Redcliffe coastline, which is lined with boardwalks and bicycle paths. Along the precinct is an array of cafés, restaurants, art galleries and retail shops for those looking to add a touch of leisure to their trip.

Redcliffe’s seaside location offers plenty of activities for corporate groups to enjoy, including whale watching, jetskiing, kayaking, skydiving and even yoga by the jetty. Or take your delegates offshore to explore the picturesque Moreton Island and the many experiences on offer, from sand dunes and World War relics to wreck dive and snorkel sites. n

Explore the region Get to know the local area with these Redcliffe hot spots Bee Gees Way Named after the band that originated in Redcliffe, Bee Gees Way celebrates the history of the three brothers and their rise to stardom.

At the very end of the walkway, a bronze statue of the band in their youth stands tall. It’s a must-do for all die-hard Bee Gees fans.

Redcliffe Museum On Anzac Avenue, you’ll find Redcliffe’s very own museum, which explores the evolution of Redcliffe Peninsula’s character and identity, and its significance in Australian history. Free to enter, Redcliffe Museum features plenty of collections to enjoy.

Redcliffe Jetty Markets Hosted along Redcliffe Parade every Sunday, the Redcliffe Jetty Markets are a one-stop shop with a huge variety of stalls on offer. Enjoy delicious foods, fresh produce, arts and crafts, and interesting gifts while enjoying live music by the water.

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Hot spot With its industrial-style event spaces, impressive line-up of restaurants and unbeatable coffee culture, Melbourne continues to be the capital of cool.

MELBOURNE Meet

Butler Lane One of the latest venues to open under the Peter Rowland portfolio, Butler Lane is the ultimate setting for a corporate event, dinner or product launch to impress. The venue boasts an industrial look that provides a blank canvas for event organisers to get creative or is just as effective with minimal styling. The open-plan warehouse leads out to a quaint courtyard with exposed brick and a living green wall as the backdrop. Butler Lane is suitable for banquets of up to 180 guests and cocktail events for up to 300.

Stay

The Langham, Melbourne

Naked In The Sky rooftop bar in Fitzroy, Melbourne

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A leader in luxury accommodation and events, The Langham, Melbourne continues to strive for the highest level of customer service. To further improve the guest experience, the hotel has introduced a number of food and beverage updates, including a floating breakfast option at the pool deck and a new coffee service on the ground level. The event facilities on the podium level and top floor of the hotel are also getting a minor refresh, with new custom-made chinaware, furniture and lighting.

Meet

Melbourne & Olympic Parks Demolition works have begun at Melbourne & Olympic Parks (M&OP) to make way for its brand new conference and events centre. The centre marks the final phase of M&OP’s $972 million redevelopment and includes a 2000-square-metre ballroom, 800-square-metre pre-function area and 250-seat auditorium. The centre is scheduled for completion by late 2021, with event bookings now open for 2022.

Dine

COFFEE CULTURE: EXPLAINED Need some help navigating Melbourne’s cool, yet complex, coffee culture? Throw this lingo around and you’ll be a local in no time.

Cortado – similar to a latte, but less foamy and less quantity, usually served in a small glass. It consists of espresso mixed with a roughly equal amount of warm milk.

Magic – steamed milk poured over a double ristretto and served in a small cup. Most baristas worth their weight in coffee beans will happily serve one up.

Bulletproof coffee (or butter coffee) – coffee, with butter.

Yep, that’s no joke. This newcomer to the coffee scene is most likely found in cafés specialising in health food.

Mister Munro Located at The Victoria Hotel, Mister Munro is an elegant new space on Little Collins Street. The venue pays tribute to its former life as a ‘dry hotel’ in the late 19th Century, where no alcohol was served. Making up for lost time, the restaurant and bar now serves up an extensive cocktail selection, plus a healthy dose of beer and wine. Two private dining spaces are also on offer, perfect for intimate corporate events.

Meet

The Timber Yard The Timber Yard is a newcomer to Melbourne’s event scene but it’s certainly making an impact. The repurposed venue features 6000 square metres of indoor and outdoor space, and pays tribute to its former life with a sleek, industrial look. The truly flexible venue is suitable for conferences, cocktail events or seated lunches and dinners of up to 1500 people. www.spicenews.com.au 39

Insider

Q&A: Laura Schwartz

As the former White House director of events, Laura Schwartz has a captivating story to tell. Brittney Levinson sat down with the author and professional speaker at The Business of Events in Sydney to hear all about her fascinating career.

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aura Schwartz was 19 years old when she began volunteering at the White House during Bill Clinton’s presidency. From starting out answering phones, Schwartz used her engaging personality and a hint of persuasion to become Clinton’s Midwest Press Secretary, then director of television and, ultimately, director of events.

In this role, Schwartz oversaw a number of high-profile events and faced some equally public challenges. From this she has learnt invaluable lessons, which she now shares with audiences through her book, Eat, Drink and Succeed, and in her current role as a professional MC and speaker.

Most memorable events When asked about her most memorable events at the White House, Schwartz says two events come to mind. The first, because of the “sheer enormity” of it, was America’s millennium celebration on December 31, 1999.

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“At the direction of the President and Mrs Clinton, we took on a really great evolution from old to new,” she recalls.

“We spent a year honouring the past, looking at the present and imagining the future. It wasn’t just a one off; it was a year of building towards a celebration.”

The momentous occasion was celebrated in a number of ways, including a dinner at the White House with the likes of Rosa Parks, Will Smith and Bono on the guest list.

“This was not just a dinner, we called it the Creators Dinner and it was a terrific nod to the past and future,” says Schwartz.

She says while the White House is a magnificent building with an amazing history attached to it, it is still a venue.

“Many of those people had been to the White House before, so it’s about taking this venue and making it look different,” says Schwartz.

“Instead of eating in just the State Dining Room, you ate in the Red Room, the Blue Room, the Green Room and the State Dining Room. We enclosed the Rose Garden into a tent and Chelsea [Clinton] hosted a dinner in there. It was a wonderful way to transform the White House as venue, both with the guests that were invited and the atmosphere that was created.”

Later, guests attended a concert and celebration at The Lincoln Memorial, before returning to the White House for another event.“Basically, it was 24 hours of events and people working together which was really extraordinary,” says Schwartz.

On a more personal note, Schwartz also recalls special White House tours with The Children’s Miracle Network, a charity organisation for seriously ill children, as one of her most memorable events.

“President Clinton would clear anything on his schedule in order to stop by the White House tour and surprise the families,” she says.

“Being part of creating that experience was truly more relevant and impactful for myself than anything else. There was never press for it, but you could see how creating an experience like that tour and time with the President, they weren’t thinking about the next doctor’s appointment or what lies ahead the next day.”

This experience really ingrained in Schwartz the power of creating experiences through events.

“We always talk about ROI – return on investment – that’s how a company determines if they’re going to continue a program, a fund or a project,” she says.

“But if you look instead at the ROE – return on experience – it’s a completely different measurement.

“When you keep an ROE in focus that’s when you give the most and learn the most. For an annual event, the person that comes back is wonderful, but the person that comes back with three more friends – that’s when you’ve truly achieved.”

Scandal and the power of events During her time at the White House, Schwartz also encountered some challenging times, including the notorious Monica Lewinsky scandal.

“It was tough during the Monica Lewinsky period, I’ll totally acknowledge that,” she says.

When media attention was high, one of the strategies to stay on message was events.

“President Clinton was very instructive that he had a job to do and to stick to that no matter what other noise was happening,” says Schwartz.

“It was through events that we communicated that message.”

1. L aura Schwartz speaking at The Business of Events 2019. Credit: Camera Creations

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2. S chwartz briefing President Clinton prior to filming a cameo for the movie A Child’s Wish 3. S chwartz prepping for a State Dinner at the White House 4. S chwartz briefing the First Lady Hillary Clinton 5. S chwartz with her book Eat, Drink and Succeed. Credit: Camera Creations

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“President Clinton was very instructive that he had a job to do and to stick to that no matter what other noise was happening.”

– Laura Schwartz 3

Schwartz admits she had to think creatively in order to get that message across. She recalls receiving a “heads up” that a member of the press was going to ask a disruptive question.

“You never try to curtail the press, but did I bring in a brass quintet to play after the president was done with his remarks so that nothing could be heard? Yes, I did that,” she says.

“I made sure that the President didn’t take long walks past the press and I flipped the stage to accommodate that.”

Among the lessons Schwartz learnt from her time as director of events at the White House, was the power of events in communicating a message.

She says when you focus on the key objectives and the guest experience, an event can take on much more than “amazing lighting, fabulous video and great sound”.

“You give it a whole life that really transcends the ballroom you’re in or the festival grounds or the boardroom, and it will live on far beyond those walls and for a very long time.” n www.spicenews.com.au 41

Industry news

Q&A: Sara Hoke, Los Angeles Tourism & Convention Board G et Global is back again in 2019 to showcase leading international products and suppliers to the business events industry, including returning exhibitor Los Angeles Tourism & Convention Board (LATCB).

Ahead of the all the action, Spice spoke to Sara Hoke, destination sales director, international MICE at LATCB, about the latest developments in LA and what we can expect to see from them at Get Global.

Q: LA achieved its goal of 50 million visitors two years earlier than planned – what contributed to this?

A: We knew reaching our 50 million goal would create a powerful driver of economic prosperity, support 550,000 jobs and generate $35 billion in economic impact countywide. What began as a goal for the local tourism industry, Ernest Wooden, LA Tourism president and CEO, galvanised the LA business community and city leadership to evolve ‘50 million visitors by 2020’ into a civic rallying cry.

We can attribute several reasons for achieving 50 million visitors including: LA Tourism’s accelerated marketing and sales efforts in key international markets such as Australia, China and the UK; an increase in international airlift at LAX Airport; new hotel inventory and LA’s growing reputation as a hot culinary and cultural destination.

Q: How much business is LA currently attracting from Australia and how do you plan to grow this?

A: Australia is our second largest overseas market following China, with 426,000 visitors in 2018, up 2 per cent year-onyear. In terms of business events, LA can accommodate large-scale congresses to more intimate meetings and incentive groups, and our destination represents most sectors. We see Australian groups experiencing incentive programs with bespoke, energetic and cultural itineraries.

We will continue to exhibit at major Australian MICE events like Get Global to make sure planners know what we 42 Spice May 2019

can offer. We have ‘boots on the ground’ in both Sydney and Melbourne and will maintain representation in Australia via Clockwise Consulting, to share updates with the market.

We work closely with our Australian partners including hotels, venues, DMCs and airlines to develop promotional opportunities and to provide our Aussie buyers with the information most relevant to them. We will be hosting a famil for our key Australian buyers in November 2019 and budgeting for a sales mission to Australia in 2020.

Sciences, which is launching a six-storey movie museum with galleries, exhibition spaces, movie theatres, educational areas and special event spaces.

Other developments include The Rams Stadium, slated to open from 2020, and the expansion of Los Angeles Convention Center to offer more than 1.2 million square feet [or more than 111,000 square metres] of event space by the end of 2021.

Q: What developments will LA be showcasing at Get Global this year?

A: We have a lot of exciting developments

Australia per week – there’s no need to fly through, everyone should absolutely make LA their main stop. Many Aussies have visited the main attractions in LA, but with so many revamped neighbourhoods, including bespoke hotels perfect for incentive groups, they should come experience the ‘new LA’. I often recommend the trendy venues in Downtown LA, the new distilleries and breweries in the Arts District and a tour through Silver Lake.

in the pipeline that we will be showcasing at Get Global this year, including Park Hyatt at Oceanwide Plaza, which open this year with 184 luxury rooms and suites, and The Academy of Motion Picture Arts and

“Australia is our second largest overseas market following China, with 426,000 visitors in 2018, up 2 per cent year-on-year.”

Q: Why should Australian organisers consider LA for their next event?

A: There are 72 direct flights from

Get Global will take place on Friday 26 July 2019 at ICC Sydney. To exhibit or to register visit www.getglobal.com.au. n

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