1. Food for thought – the rise of local culinary experiences to attract tourism
miCHAEL HODGSON
General manager Business Development & Partnerships,
The Star entertainment GROUP
8 nOVEMBER 2017

2. Australia on the global stage
Culinary tourism
Australia on the global stage
Good food and wine ranks as the top emotional factor for selecting a holiday destination
Traditionally, Australia was not strongly associated with good food and wine
Australia now ranks #3 in the world for good food and wine by travellers who have visited (#1 by Chinese)
Food and wine accounts for one out of every $5 spent by international tourists in Australia
Since the start of the ‘Restaurant Australia’ campaign, the spend on food and wine has increased by approx. $1 billion (25% growth)
Food tourism is important, valuable and growing

3. A Danish Case study: nomanomics
Culinary tourism
A Danish Case study: nomanomics
Noma, in Denmark, was named ‘Best Restaurant in the World’ (2010, 2011, 2012, and 2014)
The success put Danish cuisine on the map
More than one million people apply each year for the 20,000 seats
Denmark’s economy has changed on the back of Noma’s success from the development of chefs to the development of primary producers that supply the restaurant
“VisitDenmark” attribute an 11% increase in tourism to a rise in culinary tourism
Noma specialises in local, sustainable Nordic produce – it is a unique culinary experience

4. Culinary tourism
Who is thIS man?

5. AN Australian Case study: Orana, Adelaide, SA
Culinary tourism
AN Australian Case study: Orana, Adelaide, SA
Samphire risotto with smoked roo tail
Peas, lilly pilly, brush cherry and cinnamon myrtle
Kingfish, sea lettuce and Neptunes pearls
Kangaroo Island Marron and Geraldton Wax
Black face Suffolk lamb, karkalla, native thyme and ruby salt bush
Set buttermilk, strawberry and eucalyptus

6. AN Australian case study: orana
Culinary tourism
AN Australian case study: orana
In Adelaide, Orana was awarded Gourmet Traveller’s ‘2017 Restaurant of the Year’
Orana’s menu celebrates the taste and nutritional properties of native ingredients as well as introduced foods
It respects the produce and the relationship with the land – dining in the restaurant is an immersive story
Top restaurants all over the country are introducing native produce in their menus
In Australia, cuisine is developing using a mixture of international cooking styles, superb produce, and unique ingredients

7. Queen’s wharf Brisbane INTEGRATED RESORT
Culinary tourism
Queen’s wharf Brisbane INTEGRATED RESORT
Queen’s Wharf Brisbane will be a world-class integrated resort development with five hotels and more than 50 food and beverage outlets
The experience for international, interstate, and local guests must be genuine and authentic
It is an opportunity to showcase the best of contemporary Australian dining and Queensland produce through events, markets, and restaurants
We are committed to using native ingredients in our restaurants
This will help create a unique food experience for guests, which can help differentiate Brisbane with wide-ranging tourism and employment impacts
The effect it has on local Indigenous tribes, our partners in cultivating these products, is real and lasting

8. Thank you