Putting a fare go on the table
There’s nothing like great food to bring people together -- just ask Melbourne's firefighters and superchef Guy Grossi. The man behind top restaurant Grossi Florentino served up a mountain of spaghetti bolognaise for the Metropolitan Fire Brigade as part of a national campaign to promote cultural tolerance in the workplace. A Taste of Harmony, which runs from March 15-21, invites colleagues from different backgrounds to bond over a lunch of dishes from different parts of the world. Workers are encouraged to bring in foods that reflect their cultural background, make their favourite ethnic dish or try their hand at a new recipe from another country. The campaign's organisers expect this month's participants to top the 60,000 Australians who took part last year. Some of Australia's best-known restaurateurs -- including Tobie Puttock of Fifteen Melbourne and Shannon Bennett of Vue de Monde -- have joined Grossi as ambassadors for the campaign. Herald Sun (Melbourne), March 1.
Play food under fire
Nutritionists have slammed the ``mixed messages'' from children's play centres, which promote exercise, but sell junk food. While children are able to burn off energy by running, jumping, swinging and climbing, they are also refuelling with high-fat, high-kilojoule snacks. Hot chips, pies, pizza, sausage rolls, chocolate bars, lollies, potato chips and soft drinks are common at play centres. Nutritionist Catherine Saxelby said centres needed to get healthier to ensure children did not ruin the benefits of exercise. ``It's a shocking message. One thing cancels the other out,'' she said. ``It's rewarding activity by saying, `If you are active, you can eat junk'.'' Sunday Herald Sun (Melbourne), February 28.
A fine dining experience fit for royalty
Top chefs and weekend cruises are P&O's latest attractions, writes John Merriman. Experiencing a gastronomic journey while cradled in the luxury of the Pacific Jewel cruise liner takes indulgence to a new level. P&O Cruises has upped the ante in the fine-dining stakes by signing on celebrity chef Luke Mangan to headline the culinary cruising experience while complementing this commitment with the introduction of boutique Australian winemakers, expert baristas and brewers, all accessible to those on board. With a capacity of 1950 people, the Pacific Jewel debuted in P&O Cruises' fleet last December after undergoing a major refurbishment. A weekend cruise is also a great option for those looking for a getaway with a difference. In our case it left Sydney Harbour at 8pm on Friday and returned at 7am on Monday, making it possible to grab your bags after work and be back in time for Monday morning coffee. Sunday Herald Sun (Melbourne), February 28.
Five-star facelifts - Run-down hotels set for a revamp
Tired Hastings Street hotels that haven't had a decent facelift in 20 years are being gutted, revamped or refurbished to keep pace with the modernisation of Noosa. With $10m recently spent on rejuvenating the streetscape, outdated hotels and apartments are under pressure to maintain the destination's luxury appeal. The peach-and-blue Sheraton Noosa, considered an iconic five-star hotel, has plans for a $15 million makeover of its 1980s art deco building, subject to approval. Seahaven Resort on the beach is to be demolished this year for six-star apartments worth up to $16 million each. And Fairshore Apartments is being renovated and refurbished over the next six months and a new wet-edge pool installed. New rooms are also mushrooming in Noosa, including stage three of the Viridian Noosa Residences, which includes private apartments and hotel facilities, due for completion in six weeks. The Sunday Mail (Brisbane), February 28.
Quality fare - but there's a little beef
Bovine is the new ``upmarket'' restaurant at the iconic Normanby Hotel in Red Hill. As the name would suggest, it's a steakhouse offering good quality beef from Queensland, NSW and South Australia at relatively affordable prices ($29-$45). Taking the place of the old pokies room, it has a very masculine feel with brown leather booths, cowhide walls, chocolate-coloured chairs, timber tables and wood panelling. While the dark colours could make the place a little gloomy, large glass windows ensure the open space remains light and bright. What weren't quite so bright, however, were my visits to the restaurant. The first time we arrived at Bovine was a Saturday for lunch. With the mercury past 30°C, my guest was wearing shorts. As we got to the door we were told they did not have a record of our booking, and then turned us away for not meeting the dress code, which decrees shorts are not acceptable. I understand places like to have a dress code, particularly those aspiring to create upmarket location within a pub, but it was disappointing not to be informed of this, either when making our booking or when visiting the website. Sunday Mail (Brisbane), February 28.
ALH puts up seven pubs in southeast for auction
PUB operator Australian Leisure and Hospitality Group is selling off several of its freehold interests in southeast Queensland. Seven of its pubs are set to go under the hammer, potentially reaping the hotelier - owned by Woolworths and Bruce Mathieson Group - up to $75 million. It is the first time ALH has offered any hotel assets for sale since Woolworths acquired the group in 2004. The move follows this week's $29.85 million sell-off of four Melbourne pubs, leased to ALH, by the listed ALE Property Group. CBRE Hotels and Burgess Rawson negotiated the auction sales and a further three ALE-owned hotels in Brisbane are listed for auction next week. The seven hotels being offloaded by ALH will go under the hammer individually on April 22. They include the Commercial Hotel at Nerang and Benowa Tavern on the Gold Coast, Imperial Hotel at Beenleigh, Australian National Hotel at Woolloongabba, Springfield Tavern at Camira, Warner Tavern at Warner and Kensington Junction Tavern at Crestmead. The Courier Mail (Brisbane), February 26.