Home' Hotel Management : HM AUGUST 2016 Contents While an indecisive result at the Federal Election
was not what the country's economy required,
it was pleasing to see that in the lead up to
the election both parties largely agreed on the
importance of tourism and the need to support it
through pro-active measures. Our challenge will
be to ensure that the Government moves quickly
to act on the issues that impact the industry.
The fundamentals of the industry remain strong.
Australian Bureau of Statistics figures released
in July showed record visitor arrivals, the recent
National Visitor Survey also showed domestic
tourism at record levels, so while some destinations
may be struggling because of the downturn in
mining, other destinations with a strong leisure
tourism or corporate profile are booming.
What is absolutely essential now is for the new
Government to continue to support growth in the
tourism sector by lifting the barriers to investment
for hotels and other tourism infrastructure, while
investing in demand drivers to ensure the industry
continues to deliver jobs and growth.
The most immediate concern is access to labour,
both skilled and unskilled. We are certainly
going to need Government support for career
development in the industry, as the Deloitte
report they commissioned has identified the need
to create over 120,000 positions in the tourism
industry over the next five years, including 60,000
skilled positions if we are to meet the demands of
a growing industry.
Clearly the industry will not be able to fill such
a large number of positions overnight, so the
first priority for the Government needs to be
improvements in the accessibility of temporary
skilled migration, inclusive of addressing the
backpacker tax rate and accessibility.
There are billions of dollars on the table for
developing hotels and tourism infrastructure, but
to ensure that takes place, Government needs
to support investors by curtailing unregulated
short-term accommodation operators, reducing
bureaucratic red tape, reforming visitor visa
processing and costs, and actively supporting
At a State level, the NSW Government has made
an important contribution to regional tourism
through the creation of a new Regional Tourism
Organisation structure across the State. They have
created six units, all with funding guaranteed for
four years to ensure sustainability and confidence.
The newly created RTOs will have access to the
resources of Destination NSW, while having a
skills-based board to drive regional priorities.
In addition, the NSW Government has created
a new unit to promote regional conferencing, an
outcome that TAA has been advocating for a
considerable time because while many regional
centres have healthy weekend leisure business,
conferences and events drive business through
the week and help maintain the viability of
Carol Giuseppi is CEO of Tourism
Accommodation Australia (TAA)
There's something inherently glamorous about
the idea of the hotel bar. It makes you think
of ScarJo staring out across Tokyo while Bill
Murray sips whisky. Plus we are totally behind
the idea of having a bar in the same building as
us wherever we go.
But you don't need to be travelling to
take advantage of Sydney's best hotel bars.
Although these hidden gems are sometimes
squirrelled away on the upper floors, you're
always welcome to drop in for a drink. Even
better news is that these bars also boast some
top-tier bartending talent.
But who is the best Hotel Bartender, we hear
you ask? The inaugural Time Out Sydney Hotel
Bars Cocktail Competition set out to answer
that very question. We took submissions from
hotel bars across the country in order to find
the best in the business. We narrowed it down
to a top 10 who impressed us with their creative
reimagining of a classic cocktail, and then
we got the top three of those drink-slinging
dynamos to put their liquor where their mouths
are and battle it out in a second round.
Flavio Tripepi of the Hilton's Zeta Bar and
Marble Bar's Jay Tuncer Tokmak both shook
up a Bloody Mary, as did Alex Clark from
QT Sydney, Art Palomata from Blu Bar in the
Shangri-La and Andrew Mae from the Bar
at the Park Hyatt Sydney. Clearly these are
a group of people who know what it takes to
make, and break, a hangover. Some added
white tru e and peaty whisky to the mix, others
used gin and gazpacho to make the classic
breakfast cocktail. We had one with bourbon
and Russian dressing, one with Mezcal and 'Big
Red' tomato soup, and one with yellow
Chartreuse and pisco.
Je Cli ord from QT Gold Coast
had a fresh take on a Mojito, adding
white wine, lemongrass syrup and pineapple juice
to this summer classic. Zikra Armeda from Sokyo
Lounge gave a Whisky Sour a Japanese twist,
while Grain Bar's Andrew MacLeod took the same
drink in a totally di erent direction by adding
beetroot juice and a chocolate chilli reduction.
InterContinental Sydney's John Toubia was
also inspired by the Cuban classic, the Mojito.
He chose to re-work it with gin, Campari,
raspberry, Ricard, white grapefruit juice and tonic,
while QT Canberra's Jared Thibault made an
Old Fashioned new again with tequila, Amaro
Montenegro and house-made grenadine.
After the bartenders presented drinks of
their own creation, the three finalists Jared
Thibault from Lucky's Speakeasy in Canberra,
Alex Clark from Gilt Lounge, and Andrew
Mae from the Park Hyatt faced o in a round
of classic requests from the three judges, Time
Out Sydney's Bars and Pubs Editor Emily
Lloyd-Tait (who ordered up a punchy, boozy
drink), Time Out and HM's Travel Editor
James Wilkinson (who asked for a tropical
drink) and Tim Philips, the cocktail master who
is co-owner of famed Sydney bars, Bulletin
Place and Dead Ringer, who requested
something tall and refreshing.
But there can only be one champion, and on
this day the top gong went to Andrew Mae of
the Park Hyatt (pictured). His Tru e with Vlad
cocktail impressed the socks o the judges,
although they were nervous about it on paper,
and his confidence and finesse with the classics
means you can order with joy when you visit the
Bar. Next time you need a sti drink, you know
where to go.
By Emily Lloyd-Tait, the
Bars and Pubs Editor at
Time Out Sydney.
Park Hyatt Sydney wins inaugural
Time Out hotel bar cocktail competition
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