first_imgWhile Tristan Allen of catering firm Eurest was working in the kitchen, he yelled out, “We’ve just hit 100,000 meals,” and cheers of delight followed.The staff at the village serve an average of 3,000 people at every meal: breakfast, lunch and dinner.Allen said he was proud of the milestone for everyone involved.“Fantastic achievement for the team and for PNG I think,” Allen said.“It’s really great, a big effort to get everything here and organised. We’re only midway through (the Games) as well so there’s plenty more to come.”He said there had been a long list of challenges that he and his team have had to overcome.“For us, it’s largely a national crew which is a very proud thing for us,” Allen said.“We’ve managed to get in 18 apprentices that we’ve just trained beforehand for six months. We’ve brought them in, so this is their first big gig of cooking, so (they’re) still green and learning.“It’s a real lasting legacy for PNG. Afterwards they’re qualified chefs that can have this under their hat.”With so many people to feed at every meal, Allen said the staff still hasn’t sent anyone home hungry.“We actually had projections for 4,000 (people per meal), so 3,500 to 3,000 per service has helped in a way.”Although he said running the meal services was extremely tiring, things had now settled down.“The first week was the hardest. Now everyone is in the rhythm. I think the energy and the buzz of all the crowd has certainly helped the staff along.”The saving grace: “I get a few hours of sleep in between services now,” Allen added. By James Cowling, Games News Servicelast_img read more

first_imgSource = qualia qualia took out a trio of awards at the prestigious ceremony in Sydney, including ‘Best Resort’, ‘Best Spa’ for Spa qualia for the second year running, and ‘Best Hotel Chef’ for British-born Alastair Waddell. In addition, qualia received several Highly Commended awards, including for Luxury Property, Australian Lodge, Hotel Restaurant (Long Pavilion) and Hotel of the Year. Michael Shah, qualia’s General Manager, said: “qualia offers guests an outstanding and unique experience each and every time. From exceptional service, to award-winning cuisine and the best in resort leisure facilities, qualia is a beacon of understated luxury and quintessential Australian charm that simply cannot be discovered anywhere else.” Owners of Hamilton Island and qualia, the Oatley Family was also inducted into the prestigious Hall of Fame, recognised for their significant contribution to the tourism industry through the ongoing investment in, and development of, Hamilton Island. Next year sees the 10th anniversary of the Oatley’s ownership of Hamilton Island. qualia occupies Hamilton Island’s unashamedly beautiful and sun-drenched northern-most tip. A member of Relais & Châteaux, qualia is set amongst native Eucalypts, with breathtaking views of the surrounding Whitsunday Islands and tranquil Coral Sea. The resort’s outstanding facilities include two infinity-edged pools, two bars and exclusive restaurants, a private dining room, library, fitness centre and Spa qualia, an award-winning venue unto itself. qualia also hosts several special events for its guests throughout the year, including the popular Australian Ballet ‘Pas de Deux in Paradise’ and Great Barrier Feast series. Alastair Waddell took the helm as executive chef at qualia earlier this year. Prior to qualia, Waddell was chef de partie at the 2 hatted Bistro Guillaume in Melbourne. Preceding his move to Australia, Waddell worked in his home town in Glasgow.last_img read more