William Angliss Institute

How Australia’s flourishing tourism industry impacts everyone

Australia's tourism industry continues to soar.

The tourism industry affects everyone in one way or another, from providers and travellers through to hopeful professionals undertaking tourism courses. Even everyday Australians who may not travel much themselves benefit indirectly from a flourishing economy pumped up by tourism spending, so it makes sense that the government is increasingly focusing on tourism as one of our major revenue gatherers. 

Tourism Research Australia has released an updated State of the Industry report in October 2014, which showcases the nation's ongoing developments in the tourism industry. Over the past five years, the report states, tourism has continued to grow as a key part of Australia's economy, contributing 2.8 to Australia's annual Gross Domestic Product. It's so important to the nation that Deloitte has recognised it as one of five 'super-growth sectors' to watch.

This year has seen record international visitor expenditure, with both UK and Chinese travellers bolstering growth. Alongside these international visitors bringing money to our shores, domestic trips have increased steadily throughout 2014 to bring in even more revenue. These types of trips contributed $71.5 billion in the 12 months prior to the report's release, which suggests the future is looking bright for travel and tourism within Australia. 

The Global Marketing Prospectus released by Tourism Australia echoes this sentiment, saying tourism directly employs around half a million Australians and generates close to $100 billion in spending each year. 

So where to from here? Tourism 2020 outlines government;'s strategy to help Australia realise its tourism potential. It covers six areas: Growing demand from Asia; increasing supply of labour, skills and indigenous participation; building competitive digital capability; ensuring the tourism transport environment supports growth; building industry resilience, productivity and quality; encouraging investment and implementing regulatory reform agendas; and building a regulatory reform agenda. 

In the initial Tourism 2020 overview, it was stated that Australia's man-made, cultural and natural attractions are sought after by travellers from around the world, and the initiative would seek to capitalise on that. According to this report, achieving the 2020 Tourism Industry Potential could see tourism's contribution to GDP increase by as much as 50 per cent. Added features such as the National Broadband Network would be fast tracked to pull in more customers and create new opportunities, allowing tourism providers to better connect and engage with customers. 

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Beer is the new wine – at least when it comes to matching

Matching your beer to your food has never been cooler.

Industry professionals, budding chefs and students in food industry courses all need to keep a close eye on the ever-changing landscape of Australia's dining industry in order to stay ahead of the competition.

One current emerging trend involves that of matching your food to your drink – but this time it's beer, not wine, that people are pairing with meals.

Getting cheesy

In an interview with Rachel Lebihan of FoodService magazine, cheesemonger Laura Lown outlined the growing movement toward matching cheese with beer, as opposed to wine. This is because the yeasty and earthy flavours of the beer match perfectly with those creamy textures of the cheese.

"Some people say that beer goes better with cheese because they both start from the same varietal and also the flavours are very similar, so when you describe beer and cheese you find you use the same descriptive words," she told the publication.

What works, what doesn't

Look for beers that have tasting notes in common with foods  – for example, a spicy Mexican meal could be perfectly paired with a beer that has spicy notes in it. At the opposite end of the scale, food and beer with contrasting flavours can actually be a successful match, with the opposing tastes helping to balance each other out. In general, light-bodied brews work best with light dishes, while heavier, darker ales are ideal to go with your Sunday roast or dense dessert.

Different types of beers require different food pairings, according to a beer matching chart produced by BrewersAssociation.Org. Pale ales generally work well with a wide variety of foods, particularly cheddar cheese, meat pies and pumpkin flan, whereas brown ale goes best with hearty foods such as smoked sausage and roast pork. Match your amber lager to foods that have a bit of spice, or accompany it with a chunk of white cheddar for a taste sensation. 

The only rule is there are no rules

While the above guidance can certainly help you on your beer-matching journey, rules have nothing on experience. Practice makes perfect when it comes to pairing beer with food, and if a combination tastes good to you, go for it!

Put it into practice

William Angliss Institute can help you put your newfound beer-matching abilities to good use with a range of rewarding food industry courses.

Food trends to watch in 2015

Coconuts are popping up everywhere, and in 2015 coconut sugar is expected to be a hit.

As the year draws to a close and 2015 starts to peep its head around the corner, it's time for restaurateurs, chefs, hospitality staff and aspiring professionals to start thinking about what's in store for 2015. Whether you're considering a career in the industry or you're well and truly entrenched, take a look at our predictions for the top food trends of the new year.


Texture will be king when it comes to 2015 dining, according to research and analysis group Innova Market Insights. Look out for products that include different textures in one offering, such as chocolate bars with crispy bits alongside smooth caramel, and extra-crunchy toppings atop your favourite dishes. As texture is a major driver for your taste perception of foods and beverages, it makes sense that producers will be shaking this up and looking for different ways to delight your senses.

Asian with a twist

Western countries everywhere have fallen in love with Asian food, and sushi, sashimi, pad Thai and mee goreng are staples of menus all over Australia. Next year, expect to see more Asian food than ever, with updated Thai dishes and Filipino meals making their mark. This is one of the top predictions by brand development company Sterling-Rice Group. Rather than the toned-down and Westernised version of Asian food, you'll find true-to-region dishes that have the same spice and flavours as they do in their home regions.

Coconut sugar

Sterling-Rice Group also predicts coconut sugar to make its mark in 2015. Hot on the heels of coconut milk and coconut oil is this sweeter-than-pie treat, which has a lower glycaemic index than white sugar. Whether you're a paleo junkie or simply want a healthier way to sweeten your food, this could be just the ticket.

Plating rules

Meals are increasingly being shared via social media photos, and in 2015 chefs are likely to plate up their meals in a way that makes them photographically appealing. This is according to food research and consulting firm Technomic, which also predicts restaurant lighting may change to accommodate these snapshots.

Learn more

If you love food and are interested in a career in the industry, William Angliss Institute has a range of food courses to help equip you with the skills, training and knowledge required to hit the ground running. Cookery training could be the perfect way for you to make your mark in this ever-growing industry.

Sink your teeth into a meaty career path

Australia's meat industry is thriving, and now could be the time to get involved.

As a nation, Australia is one of the biggest and best producers of commercial livestock in the world. What's more, we're big producers of red meat, with a multi-billion dollar off-farm beef and sheep meat industry, according to Meat and Livestock Australia. As it's such a huge, profitable industry, it goes without saying that a career in meat processing could prove to be very lucrative.

IBISWorld's Meat Processing market research report suggests the industry generated $14 billion in revenue during 2014-15, employing almost 32,000 people. Production and export levels of beef have increased over the past five years as a result of ever-expanding global demand, and as such industry revenue is poised to continue to grow. 

Another possible reason behind the upswing of the meat processing industry is the consumers' adoption of cooking and food preparation. As reality cooking shows light up the screens on television, more and more of us are bringing those skills into our own home and trying out new dishes with fresh cuts of meats. This has led to a high-demand for butcher skills across the country, with meat curing, ageing, smoking, boning and corning all tools of the trade when it comes to all things meaty. 

A William Angliss Institute course in meat processing gives you these skills, plus the necessary know-how to work comfortably and competently in a retail environment. This could be the meat section of a supermarket or a boutique butchery, and everything in between. The Certificate III in Meat Processing (Retail Butcher) – Apprenticeship, for instance, features on-the-job training over a four-year apprenticeship program to help you really get to grips with life in the meat processing world. You'll learn practical skills  and gain theoretical knowledge on important parts of the industry, including pricing, ordering, merchandising and nutritional information. 

The Institute's classes run in line with the Australian Meat Industry Council Food Safety Program, so you know you're getting the best education possible. A relationship between the Institute and Meat and Livestock Australian ensures classes include all the recent industry approaches and ensure graduates are sought after for employers.

Course units include processing meat cuts to be ready for consumption, identifying species and meat products, basic cookery, mincing, sharpening knives, cleaning, mincing, vacuum packing, labelling and plenty more

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