Rejuvenating the Port

Cocktail MasterClass

The Official Publication of THE AUSTRALIAN HOTELS ASSOCIATION (SA branch) Registered by Australia Post: PP504655/00074

February/March 2011

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Contents.06

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10 26 44Major Sponsor Cocktail FunctionThe AHA|SA celebrated with its major corporate supporters.

The British HotelMany people had committed the British Hotel in Port Adelaide to a pile of rubble four years ago, now the versatile modern venue is bringing new life to the Port.

Mansions’ faceliftThe major renovations are Mansions’ first since 1979, with the $1½m project being completed just over 12 months ago.

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Beverage BuyerHotel SA keep you up-to-date with all of the very latest news from around the Beverage Industry.

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President’sReport Peter Hurley, AHA|SA President

Hotels Reaching Out.

The devastation experienced by flooding and cyclones in many communities in Queensland, NSW and Victoria shocked and saddened Australians. Seeing entire

towns submerged and hearing the stories of heartbreak from residents demands action from those of us lucky enough to avoid this disaster.The Australian hotel industry has an excellent track record

in supporting disaster recovery. From the Canberra bushfires of 2003 to the Asian tsunami of 2005 and the Victorian bushfires of 2009, the AHA has taken a lead role in coordinating the fundraising efforts of more than 5,000 member hotels Australia-wide. These previous appeals have harnessed the generosity of the Australian public to help those in need, and I have no doubt that the industry will do more than its fair share to support the current relief effort.Continuing this practice, the AHA recently launched a

national appeal to raise funds in support of the Queensland Premier’s Flood Disaster Relief Appeal. Pubs across the country have been collecting donations from patrons to provide to the Appeal. In many cases the donations collected are being matched by the hotelier to maximise the contribution, and I am pleased to report that the punters are being very generous in their support. I am confident the AHA will be able to provide a significant donation to the appeal on behalf of Australia’s hotel industry.There are around 40 hotels which have been significantly

impacted by the floods, and I am pleased to say that part of the AHA relief effort will include targeted assistance for affected hotels in the form of supplies and services. It is important not just for the hoteliers but also for their local communities that these pubs are able to clean out the mud and reopen for business as soon as possible. I congratulate the Queensland Hotels Association for leading this effort on behalf of the other AHA branches.

New Gaming MinisterOn the 8th of February we saw a reshuffle of State cabinet,

and a newly appointed Gaming Minister, Bernard Finnigan. We congratulate the new Minister on his appointment to Cabinet, and look forward to working with him in his portfolio of Gambling. We would also like to take the opportunity to

thank outgoing Gambling Minister, Tom Koutsantonis for his work with our industry and his passion and involvement in identifying solutions acceptable to all. Gaming continues to be an important part of our business, and we value the strong working relationship we have with Government.

More Smoking Bans ProposedThe Minister for Health, the Hon. John Hill MP. has indicated

that he would want to set a future date for total smoking ban where food and drink is served. We are absolutely opposed to such a position.It is clearly the AHA|SA’s desired position to work with

Government to get positive outcomes but a mandatory pre determined ban at some date in the future is considered unreasonable and damaging in light of the enormous investment expended in accommodating the November 2007 no smoking restrictions. The investment estimated on average at about $235,000 per venue and collectively now in the hundreds of millions of dollars. The Hotel Industry’s legitimate concern is the continued

erosion of our patron base, the revenue implications of that and as a consequence the capacity to employ. A recent study by Deloitte simply confirms the same. That

study on behalf of AHA suggested that a ban on smoking in outdoor areas statewide would mean reduction of 18-19 per cent in customer numbers and a loss of 26 hours of paid labour for every 10 per cent in revenue reduction. That means less jobs! Jobs! Jobs!The Industry has clearly demonstrated a capacity to cooperate

in the transition to non smoking venues but any further restrictions in light of what is clearly no demand will be resisted. We have the runs on the board in adjusting to the new

standard of smoke free indoors but the argument runs painfully thin to extend the same to outdoor or al fresco dining – it’s a bridge too far! Ban the product if you must but don’t further damage or undermine the viability of this sector.

Chris BinnsThe industry lost a great man recently, with the passing

of Chris Binns. Chris Binns served on the AHA|SA Council from 1994 – 2001, and was a valuable part of the South Australian Hotel Industry, and the hospitality family. Our thoughts are with wife Sue, and children Matthew and Samantha.

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HOTEL SA

The Major Sponsor Cocktail Function was held at the Alma Tavern Norwood, on Tuesday 1 February. This annual event brings together the AHA|SA Council

and Platinum, Gold and Silver sponsors to mark the start of the new calendar year.Over 80 guests enjoyed the fabulous food and hospitality

provided by the Hurley Hotel Group.A presentation was made to new Gold Sponsor, Maximum,

and AHA|SA President Peter Hurley thanked the sponsors for their ongoing support and generosity. Our corporate sponsors are an integral part of the AHA|SA

and the SA hotel industry and we thank them for their continued support.

Major Sponsor Cocktail Function

1. David Bolton & Ben Owens – Maximum 2. Michael Angelakis – Angelakis Bros; Peter Hurley – Arkaba Hotel; Cathy Pipinias – James Richardson 3. Graham Hobbs – Eureka Pub Group; Peter Brien – Alberton Hotel; Ian Horne – AHA|SA 4. Simone Sadler & Geoff Cockeril – Diageo 5. Richard Favretto – Constellation Wines; Rowan Leahey – Pernod Ricard; Jacky Hamood – ALM; Pat Carpenter – Coca-Cola Amatil; Scott Matthews – Matthews Hotels 6. Nick Bastian – APRA; Rhonda Turley – Gaming Care; Gary Burrows – APRA 7. Malcolm Steele – Steele & Assoc Hotel Brokers; Matthew Binns – Robin Hood Hotel 8. Steve Horn – Bankwest; David Basheer – Strathmore Hotel; Rick Basheer – Moore Stephens 9. Chris Branson – Railway Hotel Peterborough; Shane Roberts – Berri Resort; Rick Payne – Lion Nathan.

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Each year, the Hotel Industry Awards for Excellence recognises those AHA|SA Member Hotels who are ‘the best’ in their nominated categories. This

on-going commitment to excellence ensures our State’s hotels are without peer in Australia.South Australian hotels provide patrons with a great

range of food and beverage, excellent service and quality accommodation. They are also the perfect place to socialise, be entertained, relax and enjoy living. Without doubt, our hoteliers and their staff should be extremely proud of the services and facilities they offer.The annual AHA|SA Hotel Industry Awards for Excellence

provides a prime opportunity to showcase your venue and be proud of your achievements. For the winners it also brings fabulous marketing and endorsement opportunities and many valuable benefits to your hotel. The nomination process is simple and free. The 2011 Hotel Industry Awards for Excellence – Call for

Entries information will be issued to all AHA|SA Member Hotels in mid march. Nominations will close on Friday, May 21.Winners of the Awards for Excellence will be announced

at the Gala Dinner, to be held at the Adelaide Entertainment Centre on Tuesday 2 August. State winners automatically qualify as a finalist for the National Awards for Excellence.  More details of this event will be announced soon. For all enquiries regarding the Awards for Excellence,

please contact Lucy Randall, Manager – Events & Sponsorship on 8100 2441.

“After winning several awards, the icing on the cake was hearing ‘The Highway’ announced as SA’s Best Overall Hotel. This title is the greatest reward for our team’s hard work, commitment to our business objectives and maintaining a clean, contemporary environment which paid off for us at SA’s most prestigious industry awards night.” Simon Adami – The Highway

“The main aim when nominating your hotel is to win...of course! However, as an Operations Manager, the nomination process forces you to evaluate your business. And by involving Manager’s in the writing it creates accountability first and then ownership of their Department’s worth. And when these same Managers are present at the Gala Dinner and win…the emotion is ‘electric’. You can’t buy that motivation and ownership!” Linda Noack – Belair Hotel

“Winning the Award for Best Sporting Entertainment at the 2010 AHA|SA Awards for Excellence has definitely assisted in promoting and advertising our hotel. We are proud to acknowledge this achievement and it has given us opportunities that put simply, money cant buy! We would definitely encourage hotels to enter the awards.” David Griffiths – Morphett Arms Hotel

2011 Hotel Industry Awards for Excellence - Call for Entries Coming soon!

a PlaCe in eveRy memoRyBy James Murphy

So many South Australians have a memory of a time they had at Mansions, such is the nature of the Pulteney Street club.

The State’s first underground nightclub has long been a watering hole for University students and young people enjoying the start to their clubbing career.

HOTEL SA

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FEATURE

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13Fulfilling reputations

The major renovations are Mansions’ first since 1979, with the $1½m project being completed just over 12 months ago.

The total refit involved removing the inside shell of the club and owner Ian Grigg said when he took over the tavern 15 years ago he walked into a derelict establishment.“The tavern was originally opened in 1979 and before being

opened was used as a storage facility for the x-rays that were taken above testing for people with tuberculosis,” Grigg said.“Structurally everything was 32 years old, it was almost

impossible to change it and cover it up. We had no option but to rip it all out and start again!”The venue, which is now licensed for 360 people, still

has the original 1920 brick work on the interior walls of the modern downstairs entertainment area.“Mansions is one of those places that has a reputation and

these renovations only further improve this reputation.“Everyone has a story from Mansions. They would have all

visited the club between the ages of 18 and 20 and their faces when they now come down are full of smiles and looks of surprise.

With so many South Australians having a personal connection to the club it was important that the refurbishment delivered a new lease on life without losing its historical features.“Apart from having a striking look, it was vital that the

renovations were bullet proof. The club takes a pounding every weekend and so everything had to be hard and have the ability to withstand the battering.“The renovations have meant that we have lost a lot of

our elderly clients but have been able to successfully place ourselves to appeal to businessmen and women.”The renovations are aimed at white collar inner-city workers

and look to reinvigorate an area of the city that Grigg believes has lost some of its past gusto. “The east end of the city has quietened down a fair bit over

the past three years. “It was an easy decisions to make – we had to update and

change or fall by the wayside.“There is a definite changing demographic in the city now, its

fluid and we see the need to keep moving with the times and not become stagnant.”

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Let there be lightBeing an underground club it was imperative for Grigg

and his team that on patrons’ descent down the aesthetically pleasing staircase they entered a bright and bubbly area.Prior to the renovations Mansions was very dark, meaning

there was a lot of power required to light the venue.Grigg said they set out to use a much brighter colour

scheme in the renovations. “We have turned Mansions from dark to light,” he said.“Before the renovation it seemed like a black hole, we

had even been known to go out and get flood lights just to lighten the place up.“Being underground it was vital that the colour scheme was

light and bright. Previous to the renovations the club had dark floors and dark timbers; whatever we did it was always still going to be dark. “The new colour scheme has saved us a lot of power

with white walls and floors. It is a true transformation and reinvention.“We have shelled the whole of the place and completely

re-fitted it. The kitchen is the only thing that has remained as is. It’s a completely different venue and it’s great.”

All day, any dayThe white floors and light colour scheme have allowed

Mansions to increase its flexibility with internal lighting.One of the major enhancements is that the bars are now

illuminated with changing LEDs, providing a funky cocktail lounge feel.“There are LED lights above the bar, as well as in the

bar with pebbles. The pebbles with the backing of the LED lights provide a visually stimulating effect,” Grigg said.These LEDs can be themed in colour to match the style

of a party, allowing for clients to have complete control of their function. Music to these screened function areas is also able to be individualised.Along with the original walls and the kitchen, the

balustrade staircase as you descend into the club has remained in its original form. The balustrade on the staircase is original but it has

been restored to provide a stunning support as you enter the club.Downstairs there are three major areas with the dining

room, front bar and a gaming lounge that features 32 of the latest games.

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15Not quite like clockworkThe 18 month project ran smoothly for the most part, although

when it came to removing a supporting column the club was forced to shut its doors. “We started the project in stages and initially we had

planned not to shut. “A major part of the renovations was the removal of a

column that was situated in the middle of the bar. As this column had an impact as a support of the building there was a six week delay, which really inhibited stage two of the project. This resulted in us having to close for three months,” Grigg said.“We have ended up with a lot more floor space because

we were able to shrink the bar once the column was removed from the inside of the bar. It has also provided added functionality for staff not having to contend with the column behind the bar.Following the shut down, Mansions re-opened with

tradespeople still completing the finishing touches.“The process had a couple of hiccups but it was important

for our patrons that we opened our doors as soon as we could.“Every aspect of the project took a little longer than

anticipated but the important thing is we now have this absolutely brilliant result. At the end it all worked out and that’s what is important.”

The new beginningMansions is now more than just a nightclub. It is a venue in its

own right, hosting lunches and dinners right throughout the week. As the sun sets over the city of churches the dining area is

cleared and replaced with low coffee tables and ottomans that suit the impending nightlife set to engulf the underground club. “On Saturday nights there is house and electro music in the

main room with RnB being played in the front bar. A curtain separates the two areas and with the way the speakers are positioned there is no cross-sound pollution of the two areas.Whatever your memories of Mansions, the renovations are

guaranteed to deliver an enhanced experience of this popular inner city club. HSA

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Chris was born on April 17, 1942 and lived with his parents in North Adelaide along with his four siblings. Chris was a foundation pupil at Black Friars

School at Prospect. When Chris was 15, the family moved to Seacliff and Chris then attended Sacred Heart College.After finishing school, Chris went to teachers college and

took up a teaching placement in Loxton. That is where he met Sue at theatre group and they starred together in the stage play called ‘Sailor Beware’. They were married on stage, and rumour has it that over the five nights of the play, the scenes, especially the kissing ones, got longer and longer. They obviously enjoyed each others company. Sue announced she was moving to Adelaide and Chris

followed, taking up a role with Colgate Palmolive. Eight weeks prior to their wedding, Chris’ job moved them to Launceston, Tasmania for ten months, then onto Sydney for 12 months, where their first child Matthew was born. They then moved to Brisbane for 14 months then back to Sydney where their daughter Samantha was born. It was in Sydney that Chris announced to Sue one day that

he was over corporate life and wanted to “buy a hotel”. Sue said that was fine, on the condition that the hotel was in Adelaide not Sydney, to be closer to the family. Chris had always worked in a hotel in some form, starting at the Seacliff Beach Hotel when he was 12. He simply liked being part of the hospitality industry.They bought the Tintinara Hotel in 1976 and quickly

made many great friends including the catholic priest from Bordertown, Father Noel. There was no Catholic Church in Tintinara so Sunday mass was conducted in the hotel. While at the Tintinara Hotel, Matthew attended boarding

school, but Samantha wasn’t so keen, so the family decided to move back to Adelaide. For 18 months they ran a ‘Tom the Cheap’ Grocery Store in Kilkenny and then in 1985 they decided to buy a hotel. The only hotel for sale in Adelaide at the time was the Exeter Hotel on Rundle Street, so they bought that with Chris’ brother Nicholas Binns. They went on to also purchase the Flagstaff Hotel on Franklin Street. Chris and Nicholas tossed a coin and Nicholas stayed at the Exeter and Chris and Sue went to the Flagstaff. After a few years, Chris and Sue purchased the Robin Hood Hotel in Norwood in 1996 and later sold The Flagstaff. In recent years, Chris and Sue also went into partnership

and bought the Old Spot Hotel, Gawler and in Chris’ final weeks he oversaw the purchase of the Glynde Hotel, Glynde.

Chris sat on the AHA|SA Council from 1994 to 2001, and was a valued and important member of the hotel industry in South Australia. Chris was an astute businessman and incredibly

hardworking. He has left an amazing legacy to his wife Sue, his children Matthew and Samantha, their partners Charmaine and John, and grandchildren Thomas, Victoria, Charles and Harry. Chris was a keen golfer and was a member of the Riverside

and the Liquor Industry Golf Clubs. He was also in love with his beloved red Mercedes Convertible. His other great passion was the Liberal Party and he was the Treasurer for the Unley/Parkside Branch for over 20 years. He was well regarded and enjoyed his work with the party, which he said was a joy and a challenge. Chris, with Sue, also volunteered for the ‘Holiday Explorers’

for 11 years, taking intellectually disabled children on their houseboat at Blanchetown. Chris was involved in the activities with the kids and he and Sue would give up their bed and sleep on the top deck under the stars in their double swag.Chris had a quiet but strong faith in the Catholic Church.

This faith bought him great comfort and peace in his final days which provided great relief for his family and friends. He wasn’t afraid of death and his strength of character and belief was a great comfort. HSA

Christopher Spencer Binns

VALE

HOTEL SA

The new portThe new portBy James Murphy

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FEATURE

Derelict to dainty

Many people had committed the British Hotel in Port Adelaide to a pile of rubble four years ago, now the versatile modern venue is bringing new life to the Port.

A successful Port Adelaide businessman’s passion for the development of the peninsula was the spark that led to the redevelopment.When Bruce McFarlane decided to take the deserted hotel

and, behind closed doors, begin the complete re-fit, not even he could have envisaged where it would be one year from re-opening its doors.Hotel manager Sandy Ormsby said she and business

partner Catherine Scolyer could not be happier with the result. “Before the refurbishments began the pub was totally

derelict, there were broken windows and people would throw things on the roof,” Ms Ormsby said.“This was the case for about two years and the thought

around the Port was that it would just be flattened.“Then Bruce took it over and started work behind the

scenes. People couldn’t see the work that was happening and then all of a sudden it just came out.“The hotel environment is

now tasteful but comfortable, without being over the top.”Mr McFarlane’s passion

was rewarded at the recent Heritage Awards for Port Adelaide, winning the ‘special project’ category.“I have a passion for the area, when I got involved I thought

why wouldn’t it work? Most of the Port is old and crusty and we are brand new! “A year in and the word is certainly getting around and we

are growing. Weekends are really busy, now I want to entice people to stay longer after dinner so that they don’t eat and run.“We are relying on word of mouth and we are slowly getting

people to cross the bridge.”

After a two and half year renovation, the heritage listed and recently renovated British Hotel brings a breath of fresh air to Port Adelaide.

Built in 1847, the famous hotel contrasts its heritage and culture with sleek and stylish interiors to deliver a relaxed, friendly and vibrant environment.

“The hotel environment is now tasteful but comfortable, without being over the top.”

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FEATURE

Have your sayFor Ormsby ownership is something that is vital to the success

of the hotel. When she speaks of this ownership she is not talking about

herself, Scolyer or McFarlane but of the staff and patrons.A number of staff members have input into the interior

make-up of the hotel and Ormsby said patrons also have an opportunity to put their ideas forward.“The staff have contributed to the refurbishment with one of

our bar staff doing the artistic work on the signs in the Falie Bar and one of the staff member’s uncles responsible for the glass in these signs. Everyone has in some way been involved.“The first part of the renovation was the restaurant and

bistro. People didn’t like aspects of it, they didn’t like some of the menu so we changed it. I don’t want to be the same, I want to be different. “We will make changes if it is what the customer wants

and it is realistic.“A customer can give their feedback and then they may

come in a week later and it has all changed. They can

see the results of their feedback. I just can’t get enough fresh ideas.“Staff are taking some ownership of what they’re doing. I

know it is corny but it’s like one big family, I work with them behind the bar and by working with your staff I find that they respect you more and it also allows me to meet our patrons.”

Three levels of entertainmentThe British Hotel operates three very different levels,

illustrating the venue’s versatility. There is a dining room and front bar on the ground floor,

a function room upstairs and a number of different rooms underground that make up an intriguing cellar.As you enter from North Parade the flair of the Falie Bar

automatically makes an impression, with its bright greens, yellows and reds.The original leadlight front door is hanging on the wall of

the Falie Bar, providing a stark reminder of the building’s history. This sense of history was something that project architects Studio 9 said was imperative when dealing with a project of such historical prowess.

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HOTEL SA

FEATURE

The River End Bar is very light and happy with timber booths, timber chairs and a low timber table in the middle of the room. The original exposed rustic brickwork of the western wall contrasts against the highly visible and bold feature walls. This preserved delight has soft formed backlit plywood bulkheads suspended within the existing building volume.“The vision was to be comfortable, relaxing and a good

atmosphere with a good vibe. The feeling of the place keeps people calm and they seem to respect the pub and not be idiots,” Ormsby said.The upstairs function area

features a large room, a separate room with pool table and its own bar to service any event held on the upper floor. With the idyllic location of

the hotel the upstairs balcony possesses some of the most stunning views in Port Adelaide. The balcony overlooks the water and the two Port bridges, with the greatest sight watching the sunset as it reflects off of the Port River. The private outdoor area acknowledges the traditional wharf

construction of the area in a contemporary format, with the careful design of vertical recycled solid hardwood elements contrasting against glimpses of bright colour through a slatted plank wall.

A spooky taleThe upper levels of the hotel deliver a modern and sleek

look, however it is underground that this hotel stakes its claim as providing something truly different.The underground cellar area is divided into a number of

small function areas and features a large communal lounge area with couches. The cellar is a quaint underground escape. You not only

feel like you are away from the rest of the hotel but the entire world, it is a very private place. At night, when candles are lit the underground lair is eerily spooky yet inspiring.You are secluded when below the surface and for example

when children are downstairs, running around screaming they cannot be heard above.

Ms Orsmby said many small community groups meet downstairs because they love the privacy that it provides. Privacy is one thing but there is also a history to downstairs, one that is much older than the hotel.Many old hotels have ghost stories and the British Hotel is

no different, Ormsby and staff believing there to be a number of non-human influences within the hotel.“Iven the ghost lives in one of the cellar rooms. One night

we got a séance down here and Iven threw a glass at my chest.” Ormsby said. “The story goes that

apparently Iven is buried here and he wants us to dig him up.“Believe what you will but

there have been a couple of things that have made me stand up and take notice.“Some nights I will lock up and turn off all the lights and

then I will get to my car and all of the lights will be back on. It’s actually really annoying because it means I have to go back into the hotel. “Sometimes we will pick something up and go to move it

or a song will come on and then it will quickly change or the item will be back to its original place, we take that as Iven saying he doesn’t like the change or the song.“Believe what you will.”Ghost or no ghost the British Hotel is delivering an inspired

venue for the people of the Port and is attracting many of the white collar workers from the surrounding district.As hotels continue to be boarded up right through Port

Adelaide the British is leading the way, continuing to thrive as it celebrates its first birthday. HSA

“The vision was to be comfortable, relaxing and a good atmosphere with a good vibe.”

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HOTEL SA

aHa|Sa Staff Spotlight

Bronte McCarthyManager – Finance & Administration

When did you join the AHA (SA)?

I joined the AHA|SA on January 4 this year.I had previously been with the AHA|SA in the Manager – Finance & Administration position from July 2000 to March 2006.

What are your key responsibilities at the AHA|SA?

I’m responsible for the day-to-day financial management and reporting for the AHA|SA and Gaming Care.

How do you occupy your time outside of work?

My wife and I are carers for a disabled child and I help with his daily needs, which takes up a lot of my time outside of work.

What’s something readers probably don’t know about you?

I am a fairly keen country music fan.

Where is your favourite holiday destination?

Warrnambool, Victoria because I like the seaside in that area of Victoria and I always enjoy being there. Our family has holidayed there on many occasions over the past 25 years or so.

If you could ask any three people in the world around for dinner who would you ask and why?

Slim Dusty - Australian Country Music singer who is no longer with us and I think he would have been an interesting character to talk to.Paul Keating – former Australian Prime Minister whose wit I enjoyed during his parliamentary years.The late Roy Orbison – one of the all time great singer-songwriters.

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UTS 0361_65x185_Hotel SA _A Cup 2007_P.indd 2 18/01/11 11:57 AM

Hi to all of our valued Customers,

I hope you all had a relaxing Christmas break and took the time to enjoy our South Australian summer with some of our popular craft beers and ciders.

As we attack 2011 head on, we are taking a strong focus on execution. This means that we will aim to bring you a total category story with an emphasis on how we can help your business to utilise our brand promotions effectively to best serve your customers and increase your sales.

You’ll be hearing from our field and account team members in the coming months to establish how we can help bring your outlet to life by providing you with the products, tools and service to increase traffic, sales volume and profitability in your venues.

If you’re looking for new ways to grow your business, then why not tap into the success of our Carlton portfolio with Carlton Dry, Draught and Mid, which have all seen us gain some great market share momentum in SA, with Carlton Dry performing especially well on premise.

Stuart Carruthers

For more information on any of these products or promotions, please consult your CUB Business Development Executive or order your products direct via our telephone call centre on 132 337.

Carlton Dry presents ‘THANK GOD IT’S MONDAY’

Carlton Dry has acknowledged that all days are not created equal with an innovative program of ‘Industry Nights’ in  Adelaide for hospitality staff.

‘THANK GOD IT’S MONDAY’ is a year long program to celebrate ‘the people who serve the people who do their fun stuff on weekends’.

By recognising that on the nights when most people are going to parties, dancing to DJs, listening to bands, someone behind the bar is serving them drinks, clearing up their glasses and generally making sure they have a good night, Carlton Dry is drumming up support from the front line bar staff who actually serve their drinks to consumers.

If you work in a bar, club, hotel, venue or restaurant (or know someone who does), get yourself to www.facebook.com/TGIM and RSVP to grab free door list entry for you and a mate, plus get alerts and info on Carlton Dry’s future ‘Thank God It’s Monday’ events.

Carlton Dry – Legends of the Dry

Carlton Dry is giving consumers the opportunity to win $1000 per day for entering their most exciting story in the next phase of the current campaign Legends of the Dry.

Each day in February the most compelling story of the day will win the $1000 and go into the running for the major prize; their story being re-created into a 3 minute online film starring Steven Seagal. The major prize winner will be flown to the United States with 3 mates for the filming and get 3 nights in LA. The competition closes February 28th.

The campaign will feature on our carton throughout February and life size cut cardboard cut outs will feature in bottle shops around the country allowing you to get your picture with Steven Seagal.

The final 3 minute online film will be released online from April 1st 2011 with a 30 sec movie trailer released on free to air TV for the month of April.

Pure Blonde White Lager now on tap

Pure Blonde White Lager – the new premium aromatic wheat beer that delivers a smooth, full flavour – is now available in draught.

The thirst quenching and full-flavoured brew - the first of its kind in Australia in terms of adapting this style to a lower carb beer - has struck a chord with beer drinkers and the industry, and received an overwhelming response during its first month in market.

Richard Oppy, Group Marketing Manager for Pure Blonde says that Pure Blonde White Lager had been a hit so far. “We were thrilled with the beer’s success in its first month, and making it available on tap was the natural next step for the brand,” he said.

Cheers,Stuart Carruthers

allowing you to get your

Wheat beers are traditionally renowned for being heavy in flavour. Pure Blonde White Lager is brewed longer to reduce the carbs and deliver a beer that is easy drinking yet still big on flavour with the added bonus of no artificial preservatives.

Landing on the Australian beer lover’s radar in 2004, Pure Blonde pioneered Australia’s low carb beer market and remains Australia’s number one selling low carb beer. Pure Blonde White Lager on tap is set to offer something unique to the Australian beer scene. Interested venues are advised to contact their CUB representative or call 13-BEER.

on tap is set to offer

26

HOTEL SA

FEATURE

After a somewhat cool summer the heat is here and with heat comes a definite desire for cocktails.Here at Hotel SA we have spoken to our good friends

at Brown-Forman to provide you with some scrumptious summer recipes.Further to recipes, we have also had our ear to the ground

listening out to see how hotels approach treating their patrons to cocktails. Obviously we are not speaking about specific cocktail bars in this circumstance as their staff specialise in the production of fine and fruity delights.The overwhelming trend in hotels seems to be having a small

number of staff who pride themselves on their abilities to produce quality cocktails. These staff then share their knowledge with all of the bar staff, usually at a staff training day.These days are a great opportunity for information to be shared

and usually end up with the staff merrily enjoying the fruits of their labour. Educational and Enjoyable!In particular young females are keen to check out the cocktail

menu of their local watering hole, whether it be a lazy and relaxed afternoon or on a night out. Ensure your cocktail menu is updated regularly and your staff can come through with the goods to guarantee repeat business. After all it is the season for it.

Delivering your hotel an A+

Cocktail masterclass

Finlandia Mojito40ml Finlandia Vodka4 Lime wedges3tsp Sugar6-8 mint leaves60ml soda water

Glass: HighballMethod: Muddle and buildGarnish: Mint sprig

Mixing GuideMuddle the lime wedges, fresh mint

and sugar into a highball glass. Add half the crushed ice, Finlandia Vodka and soda water. Stir lightly and top up with more crushed ice. Finlandia Mojito

fter a somewhat cool summer the heat is here and with heat comes a definite desire for cocktails.

we have spoken to our good friends at Brown-Forman to provide you with some scrumptious summer

Further to recipes, we have also had our ear to the ground listening out to see how hotels approach treating their patrons to cocktails. Obviously we are not speaking about specific cocktail bars in this circumstance as their staff specialise in the production

The overwhelming trend in hotels seems to be having a small number of staff who pride themselves on their abilities to produce quality cocktails. These staff then share their knowledge with all of

These days are a great opportunity for information to be shared and usually end up with the staff merrily enjoying the fruits of their

In particular young females are keen to check out the cocktail menu of their local watering hole, whether it be a lazy and relaxed afternoon or on a night out. Ensure your cocktail menu is updated regularly and your staff can come through with the goods to guarantee repeat business. After all it is the season for it.

Delivering your hotel an A+

Finlandia Mojito

™

™The SIGNATURe OF The SeASON

FReNCh MARTINI

Always stay in style, drink responsibly.Chambord Black Raspberry Liqueur, 16.5% Alc by Vol.Imported by Brown-Forman Australia 2011.

Visit us at chambordonline.com.au

The FReNCh MARTINIINGRedIeNTS 15ml Chambord, 45ml Finlandia Vodka,

30ml Pineapple juiceGlASS CocktailMeThOd Shake ingredients with ice and strain

into a cocktail glassGARNISh Pineapple leaf

Always stay in style, drink responsibly.Always stay in style, drink responsibly.Always stay in style, drink responsibly.Always stay in style, drink responsibly.Chambord Black Raspberry Liqueur, 16.5% Alc by Vol.Chambord Black Raspberry Liqueur, 16.5% Alc by Vol.Chambord Black Raspberry Liqueur, 16.5% Alc by Vol.Imported by Brown-Forman Australia 2011.Imported by Brown-Forman Australia 2011.Imported by Brown-Forman Australia 2011.

Visit us at chambordonline.com.auVisit us at chambordonline.com.auVisit us at chambordonline.com.auVisit us at chambordonline.com.au

HOTEL SA

Mountain Sipper 60mls Jack 30mls Cointreau 30mls Cranberry juice 30mls Grapefruit juice

Method: Shake Glass: Old fashion Garnish: Orange zest.

Finlandia Caipiroska40ml Finlandia Vodka4 Lime wedges3tsp SugarUndefined Crushed ice

Method: Muddle and stirGlass: On the rocksGarnish: Caipiroska spoon.Mixing GuideMuddle fresh lime wedges and sugar into an on-the-rocks glass. Add Finlandia vodka and half the crushed ice. Stir lightly and top up with more crushed ice (the vodka can be substituted here for a flavoured vodka for something different).

Tenn Berry Mule 8 raspberries 45mls Jack 30mls Amaretto 45mls Cranberry juice 15mls Fresh Lime juice Ginger Beer

Method: Muddle Berries add ach shake n strain top with ginger beer Glass: Collins.

Mississippi Schnapper60mls Jack 30mls Peach Schnapps 15mls Cointreau Dash lime & gomme

Method: Shake and Strain Glass: Martini Garnish: Flamed Orange zest.

www.ahasa.asn.au

29Cherry Mash 60mls Jack 15mls Cherry Brandy 30mls Lemon juice 15mls Gomme

Method: Shaken not strainedGlass: Old fashion Garnish: Lemon and cherry.

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31

www.ahasa.asn.au

The SA Hotel and Restaurant Trade Show has a new look for 2011.The biennale event will this year not only be hosted

by the AHA|SA but has the backing of Restaurant and Catering SA. The partnership brings together the two major industry bodies in the hospitality sector.The expo, which is South Australia’s largest food service

and hospitality event, will be held on June 7-8 (Tuesday and Wednesday) in the Goyder Pavilion at the Adelaide Showgrounds and is a must see for all AHA|SA members.The expo provides members with a diverse range of

suppliers, who will be showcasing the very latest for the hospitality sector. The show is a great opportunity for suppliers to get their products in front of some of the key decision makers in the hotel industry. The show not only appeals to these groups but also business owners, managers and key staff.One of the highlights of the event is AHA|SA and Meat

& Livestock SA Pub Burger Challenge. From a long list of entrants, a short list of finalists will ‘cook off’ at the Show for the title of South Australia’s best pub burger. The mid-year timing of the show positions it perfectly for

the hospitality sector. “Our Trade Show is always a highlight in our calendar.

Even more so this year as we welcome Restaurant and Catering SA onboard to make this show an event not to be missed. It is vital for all sectors of our industry to be on the same page and this Trade Show provides the perfect platform,” AHA|SA General Manager, Ian Horne said.“Restaurant and Catering SA is thrilled to be involved

with what is the only event of its type in South Australia. We are looking forward to being involved for the first time and making this event bigger and better,” Restaurant and Catering SA CEO, Sally Neville said.

an evenT not to be miSSed

Dates June 2011 – Tuesday 7th & Wednesday 8th Open 10am to 5pm each dayVenue – Goyder Pavilion, Adelaide Showground• Free Admission and Free Car Parking• First time event staged with the support of Restaurant & Catering SA• Over 200 suppliers showcasing the latest for the Hospitality & Foodservice Industry including Food & Beverage, Furniture, Fit out, Catering equipment, Hospitality Supplies, Gaming, Point of Sale, Audio Visual, Cleaning, OH&S, Industry Services and much more• There will be a lot of new products released• Great deals on offer that are only available at the event.

For further details contact Kym Jones Exhibitions on P: 08 8177 1499, info@kjex.com.au or view at www.kjex.com.au

Best SA Hotel Burger Competition

Features include

• Best SA Hotel Burger

Competition

• Cooking demonstrations by

Leading Chefs

• Making the Perfect Coffee

Demonstrations

• Mixology Demonstrations

SA Hotel & Restaurant Trade Show7 & 8 June 2011 Adelaide Showground

32

HOTEL SA

The Re-cycling of Fahey

No Greg Fahey is not donning the lycra after the “tour down under”, but he and his family are purchasing the Pastoral Hotel at Port Augusta in late March.

Greg who is a third generation hotelier and who spent much of his youth at Spalding and Peterborough in family hotels, prior to forging a magnificent reputation in many metropolitan hotels in Adelaide, is in a way re-cycling with a return to the country. The saying “You can take the boy out of the country but you can’t take the country out of the boy” is never more apt.The famous Pastoral Hotel, who incidentally has had only two

owners in the past 50 years (Colin Taylor and son Peter for some 40 years and currently Terry Sullivan) has lured the Fahey family back to the bush. I guess with mining thriving in the north of our state and Port Augusta being the gateway to that area, the town’s future appears rosy.Greg’s brother-in-law Chris O’Dea and his wife Marilyn,

who have lived in Port Augusta for about 10 years, will run the Hotel. Chris, who worked for many years with Australian National Railways, has had experience when working in the Central Augusta Football club and as a lad when working with Greg at Peterborough. Chris and Marilyn have three boys who are all keen to help with the daily running of the establishment.We wish them well in their new venture – the return (re-

cycling) of the “Faheys” to the bush.

Frequent Flyer points but not much elseThere is plenty of truth in the rumour that recently the RBT

flew to Melbourne to watch a horse he is involved in run at the Caulfield races, however forgot to look at the weather report, duly arriving in Melbourne only to hear that the races were cancelled.The good news was that he got a flight back to Adelaide in

time to attend the “Big Bash” Cricket final at Adelaide Oval – a great win by the South Aussie team.

By Ian Ravenscroft

RAVo’s BUsh TELEgRAph

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THE HAHNDORF INN

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News/EventsHome Front/Saloon Bar Restaurant Sister Hotels History Media

The Hahndorf Inn Hotel’s award-winning restaurant has a delicious array of fine foods available for your enjoyment.

Specially prepared traditional German fare can be enjoyed for lunch or dinner, as can our delightful range of local favourites. Be sure to browse our menu, which is available for view online. Like so many of our meals, the Giant Juicy Pickled Pork Hock is a favourite amongst those who are looking for an authentic Hahndorf experience. Faithfully following traditional German recipes and cooking methods, the Hahndorf Inn is guaranteed to have just the meal you are looking for. From tender, juicy steaks

Restaurant

Download Menu

Melbourne Cup Specials

Melbourne Cup Specials:•Chicken breast, stuffed with camembert & pumpkin, served on a sweet potato rosti•grilled morocan lamb served on rocket salad with slow roasted cherry tomatos•Oven baked Barramundi fillet, served with apricot & herbed cous cous, and a sticky balsamic glaze

www.ahasa.asn.au

• Patsy Henwood has been in the industry for 23 years. Patsy took over a pub in McLaren Vale when her second daughter was just nine weeks old. She had her third daughter while still working at the pub.

• Phil Myles has been in the industry for nine years. Having worked in the corporate sector for 30 years in Adelaide, Sydney and Melbourne, he decided to move back to his hometown of Adelaide and embark on a new challenge.

• Patsy and Phil have been business partners at The Federal for nine years.

• Third generation publicans.• David has been in the industry for 28 years and his wife

Trina for 10 years. • The pubs the Basheer family have operated:

• Kalangadoo Hotel 1928-1974 • Penola Hotel (now Prince of Wales) 1966-1976 • Hampstead Hotel 1982-1986• Woodville Hotel 1974-current• Strathmore 1972-current• Brompton 2010-current.

• The Strath has a heavy investment in food (e.g. Stonegrill) and was the fi rst outdoor dining establishment in SA.

Under the blanket bans that are being proposed, we would be forced to close during a peak period.

We are hands-on running The Federal, which is a traditional pub. We are about to embark on extensive renovations and take on extra debt against a background of economic and regulatory uncertainty. This industry requires stability and certainty to develop, invest and provide more jobs, not more red tape and taxes.

First licensed: 28 March 1866

Licensees: Phil Myles and Patsy Henwood

Specialty: Catering for all – the ‘local’

No. of employees: 20

Max. trading hours: 2am

Max. approved Gaming Machines: 40

Current GM entitlements: 32

First licensed: 19 June 1855

Licensees: Basheer Family – David and Trina Basheer

Specialty: Food, bar, gaming and late night hospitality workers ‘club’

No. of employees: 59

Max. trading hours: Up to 24 hours

Max. approved Gaming Machines: 37

Current GM entitlements: 31

THE STRATHMORE, AdelaideDavid and Trina Basheer

THE FEDERAL, SemaphorePhil Myles and Patsy Henwood

Real People

Real Jobs

Real Taxes

Real People

Real Jobs

Real Taxes

• Patsy Henwood has been in the industry for 23 years. Patsy took over a pub in McLaren Vale when her second daughter was just nine weeks old. She had her third daughter while still working at the pub.

• Phil Myles has been in the industry for nine years. Having worked in the corporate sector for 30 years in Adelaide, Sydney and Melbourne, he decided to move back to his hometown of Adelaide and embark on a new challenge.

• Patsy and Phil have been business partners at The Federal for nine years.

• Third generation publicans.• David has been in the industry for 28 years and his wife

Trina for 10 years. • The pubs the Basheer family have operated:

• Kalangadoo Hotel 1928-1974 • Penola Hotel (now Prince of Wales) 1966-1976 • Hampstead Hotel 1982-1986• Woodville Hotel 1974-current• Strathmore 1972-current• Brompton 2010-current.

• The Strath has a heavy investment in food (e.g. Stonegrill) and was the fi rst outdoor dining establishment in SA.

Under the blanket bans that are being proposed, we would be forced to close during a peak period.

We are hands-on running The Federal, which is a traditional pub. We are about to embark on extensive renovations and take on extra debt against a background of economic and regulatory uncertainty. This industry requires stability and certainty to develop, invest and provide more jobs, not more red tape and taxes.

First licensed: 28 March 1866

Licensees: Phil Myles and Patsy Henwood

Specialty: Catering for all – the ‘local’

No. of employees: 20

Max. trading hours: 2am

Max. approved Gaming Machines: 40

Current GM entitlements: 32

First licensed: 19 June 1855

Licensees: Basheer Family – David and Trina Basheer

Specialty: Food, bar, gaming and late night hospitality workers ‘club’

No. of employees: 59

Max. trading hours: Up to 24 hours

Max. approved Gaming Machines: 37

Current GM entitlements: 31

THE STRATHMORE, AdelaideDavid and Trina Basheer

THE FEDERAL, SemaphorePhil Myles and Patsy Henwood

Real People

Real Jobs

Real Taxes

Real People

Real Jobs

Real Taxes

sA hoTELs FighT BAck!

Following the success of last issue’s four-page spread, Hotel SA continues to promote the recently put together

AHA|SA booklet to address proposed blanket restrictions and taxes on the hotel industry.

HOTEL SA

Platinum

Gold

aHa Sponsors10/11

10/11

• ABnote • Clelands Lawyers • Goodalls Refrigeration • John Reuther Cabinet Makers

• Nightlife Music Video • Novatech Creative Energy Technology • Perks Integrated Business Services

• Vintek

AHA CORPORATE SuPPORTERS

• British American Tobacco Australia (Gold)

• Imperial Tobacco Australia Ltd (Silver)

INDuSTRY SuPPORTERS

• Amtek• Angelakis Bros• Aristocrat Technologies

Australia• Austar for Business/

Foxsports• Australian Liquor Marketers

Pty Ltd• BOC Limited• Boylen Media• Bytecraft Systems

• Cashcard Australia Limited• Commonwealth Bank• Customers ATM• Employers Mutual• First Degree Commercial

Refrigeration• HT Construction Services• IGT• James Richardson Corporation• Jasol Australia

• Kelly & Co. Lawyers• Konami Australia Pty Ltd• Liquor Marketing Group

(Sip’n Save) • Moore Stephens Adelaide• My ATM• NAI Harcourts Brock

Commercial• PFD Foodservice• SA Liquor Distributors

• SA Lotteries• SA TAB • Samuel Smith & Son• Sky Racing• Solstice Media• Steele & Associates

Hotel Brokers• Talbot Olivier• Vectron Systems• Wallmans Lawyers

• Access Hotels & Commercial

• Ainsworth Game Technology

• ALSCO

• Andale Hotel Services

• Angove Family Winemakers

• BankSA

• Birnie Sanders Hotel Brokers

• Brown-Forman Australia

• Donaldson Walsh Lawyers

• Duncan Basheer Hannon

• Energy Action

• Hill Equipment

• Hospitality Group Training inc.

• Hospitality Industry Training

• Independent Distillers

• Island 2 Island Beverage Company

• Jaquillard Minns

• Knight Frank

• Lancer Beverage Systems

• Macmont Gaming Supplies

• Meat & Livestock Australia

• Nestle Professional

• Options Wine Merchants

• Shuffle Master

• Support Staff

• TJ Board & Sons Pty Ltd

• TJ’s Cleaning Services

• Total Control Security Services

• Trans Tasman Energy Group

• Trusonic

Bronze

Silver

10/11

10/11

34