Port Lincoln Hotel http://www.portlincolnhotel.com.au/whats-on/blog

Catch up on all the latest news and events; find out how to enter regular competitions and get involved in special accommodation rates. 

en-us Welcome David Revel - Our New Executive Chef! http://www.portlincolnhotel.com.au/whats-on/blog?postid=6736 6736 2017-07-17 12:44:00 The Port Lincoln Hotel, now in its 10th year of operation on the Eyre Peninsula is excited to announce the appointment of new Executive Chef, David Revel to the team. Chef Revel brings over 10 years of outstanding culinary experience in the hospitality and restaurant industry starting all the way back in his home town of BelvÉze du razÉs in France.

 

Chef Revel starts his new chapter at The Port Lincoln Hotel after working in numerous positions and establishments in both Paris, France & Australia such as ClubMed on Lindeman Island, The Realm Hotel in Canberra and most recently as Executive Chef at The Rydges Capital Hill in Canberra. With expertise in French and Fusion Asian cuisine, Chef Revel will bring an exciting new concept to our Seafood Capital of Australia.

 

“We are super excited to bring Chef Revel aboard” explains Lauren Maxfield, Sales & Marketing Manager at The Port Lincoln Hotel. “He possesses an incredible amount of experience and has a real eye for presentation and detail…something I know our customers will love...after all, we do eat with our eyes!”

Excitingly, brand new menus are soon to be released across all departments of the Port Lincoln Hotel including Sarin’s Restaurant, Sharkys Bar and Functions. Although still in the drafting stages, we can reveal diners should expect a brand new dining concept for Sarin’s Restaurant including 2 and 3 course set menu options for those special evenings out, an abundance of local produce and yes, for lovers of the Parisian way, a small snippet of France with escargot (aka. snails) will be on the menu!

 

In anticipation for these releases, Chef Revel has created a number of special menus available only on Friday and Saturday evenings in Sarin’s Restaurant until the release of the new menu. Changed weekly, these specials will provide hints of what is to come! Bookings are essential and if last weekend’s Bastille Day themed menu is anything to go by, seats will fill quickly! Watch The Port Lincoln Hotel’s social media accounts to keep up to date.

 

 

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New Breakfast Packages http://www.portlincolnhotel.com.au/whats-on/blog?postid=6575 6575 2017-06-21 14:28:00  

Whether you're a night owl or an earlybird, everybody starts their day at some point...and we all seem to do it differently!? Here at The Port Lincoln Hotel we understand this and believe our breakfast offerings should be as flexible and different as the people eating it! 

 

That's why starting this month, package your breakfast in with your room rate for the discounted price of $20pp (usually $25pp) and enjoy the flexibility of choosing from either our a la carte Breakfast Menu or our new look Breakfast Buffet. If you're staying multiple days, enjoy the all you can eat buffet one day, and then pancakes made fresh from the kitchen the next! 

On our all you can eat breakfast buffet you will find all of your cooked breakfast favourites including Bacon, Eggs (cooked your way!), Baked Beans, Mushys, Hash Browns and more! On the opposite end is your favourite cereals including Bircher Muesli and Fresh Fruit. Toast, Crossiants, Danishes and cute little seasonal smoothie shots are too good to pass up! 

Our a la carte menu is ever changing however at the moment you will find special treats like Fruit & Banana Martini's and Smashed Avocado aswell as the old favourites like Eggs Benny and Gourmet Pancakes! See the full a la carte breakfast menu here.

Our Buffet Breakfast is open every day from 6.30am - 10.00am and until 10.30am on weekends. Our A la carte menu is available until 10.30am on weekdays and until 11.00am on weekends.

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'Wild Luxury' - How to Spend 3 Days in Port Lincoln - http://www.portlincolnhotel.com.au/whats-on/blog?postid=6528 6528 2017-06-19 15:19:00 It's often not until our guests arrive to Port Lincoln that they realise there is so much to see and do! So lets say you have a long weekend coming up, or a sneaky 3 day getaway...here's our recommendations on how to spend 3 days in our neck of the woods!

DAY 1

After arriving in Port Lincoln via a short 35 minute flight from Adelaide, be greeted by your personal guide for the day, a true Australian character and our friend, nicknamed 'Lunch" (seriously!) from tour company Goin Off Safari's. Sample the produce and tour a local fish factory before enjoying a picnic lunch on the white sandy beaches of the Port Lincoln National Park.

Try your luck at pulling in an Australian Salmon or Silver Whiting right off the beach, take a brief but rewarding walk up Stamford Hill (for the best views ever!) or just sit back with your toes in the water and a cool drink in hand.

Check into your luxury accommodation (at The Port Lincoln Hotel of course!) and take a moment to freshen up and take in the breathtaking panoramic ocean views from your private balcony before enjoying a seafood dinner downstairs in Sarin's Restaurant

DAY 2

Tick that item off your bucket list and go shark cage diving with the oceans most feared predator - The Great White Shark - the only place in Australia and one of the very few places in the world that this can be done. 

DAY 3

The early bird catches the worm...on when in Port Lincoln...the most amazing sunrises over the water that you ever did see! Reap the rewards, hire a paddleboard and join the others paddling through the shallows of Boston Bay as the sun rises and sets a magical golden glow over the water. 

After refuelling on a delicious breakfast back the The Port Lincoln Hotel, enjoy a morning stroll along the Parnkalla Trail and Foreshore, fossicking through the shops and cafes as you go (and don't forget the obligatory snap at the famous Makybe Diva Bronze Statue). Grab a coffee from a seaside cafe (our picks are Rogue & Rascal and Del Giorno's!) and watch the yachts breeze by.

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The Eyre Peninsula's Top 5 Most Instagrammable Places http://www.portlincolnhotel.com.au/whats-on/blog?postid=6493 6493 2017-06-16 11:01:00 Here on the Eyre Peninsula we have some amazing locations and its not hard to find them with a simple #portlincoln search on Instagram. We recently helped our friends at Glam Adelaide scour the Instagram world for the Top 5 Most Instagrammable Places on the Eyre Peninsula.

 

 

 

 

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Whale Watching Season is here! http://www.portlincolnhotel.com.au/whats-on/blog?postid=6331 6331 2017-05-17 11:16:00

It's whale watching season! Because of our temperate breeding waters, every winter, South Australia enjoys the return of the Southern Right Whales. Occassionally a Humpback Whale can be spotted as they make the journey further north to the Great Barrier Reef where they prefer to mate and calve. Between mid-May and early October each year Southern Right Whales can be found in large numbers along the Far West Coast and Head of the Great Australian Bight on the Eyre Peninsula. Keep up to date with recent whale sightings via the SA Whale Centre website here.

 

Why do whales lift their tails?

When whales suspend their tails above the water its more than just for a good photo! There are several reasons they do this… to just rest, study the area around and below it or catch the wind and actually sail along. Also, if a female, to avoid the demands of a hungry calf, or the advances of males during courtship!

 

Why all the blowing?
Whales exhale air from the blowholes on top of their heads at great pressure, causing moisture in their breath to condense and create a cloud or “blow”. Southern Rights have a distinctive V-shaped bushy blow and usually blow every minute or so after being submerged.

 

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Our Top 10 Sunrise Pics http://www.portlincolnhotel.com.au/whats-on/blog?postid=6313 6313 2017-05-12 13:31:00 Sleeping in when on holidays is a guilty pleasure but as they say, the early bird catches the worm...and in the case of guests staying in an Ocean View Room at The Port Lincoln Hotel...the best photo opportunities! Bias or not, we're positive we must have one of the best views in Port Lincoln and the from the huge amount of sunrise snaps our guests take and share on social media we assume you agree! 

So we thought we'd do a round up of our Top 10 Favourite Sunrise shots taken from our Ocean View Rooms by you! See our round up below!

Sunrise Snap #1: Taken by guest @annmarie_com 

 

Sunrise Snap #2: Taken by guest @stuart_templeton in October 2015

 

Sunrise Snap #3: Taken by guest AaronH_SA in March 2014

 

Sunrise Snap #4: Taken by guest Liz H in March 2015

 

Sunrise Snap #5: Taken by guest Ro_Cooke in October 2016

 

Sunrise Snap #6: Taken by guest Robert Woodland in 2013

 

Sunrise Snap #7: Taken by guest Mardes61

 

Sunrise Snap #8: Taken by guest @anika_1001

 

Sunrise Snap #9: Taken by guest @lambsears in April 2016

 

Sunrise Snap #10: Taken by anonymous guest

 

Which one is your favourite!?

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The Rise of the Rose http://www.portlincolnhotel.com.au/whats-on/blog?postid=6060 6060 2017-03-22 12:55:00

It was just after Christmas when I realised the rose revival had well and truly arrived. Strolling through my local wine barn, I turned into the pink wine aisle and was met by a scene of pillage and plunder. The normally neatly stacked shelves were half empty; cardboard wine boxes had been broken into, their contents raided. It was if a mob of thirsty shoppers in a rose rage had descended on the store, buying bottles faster than staff could restock.

“I haven’t seen this much excitement over a wine style since Marlborough sauvignon blanc first started to take off in the market,” says Peter Nixon of Dan Murphy’s wine panel. “We have seen sales growth of between 200 and 300 per cent in the over-$10 rose category over the last twelve months. It is that dramatic.”

It’s the same for independent outlets: everywhere I go retailers and sommeliers tell me they’ve never sold as much rose as they have this summer.

Interestingly, while well-established, fuller-flavoured Australian pink wines such as Turkey Flat and Charlie Melton’s Rose of Virginia are benefiting from this trend, the kind of rose proving to be most popular is the pale, dry style, typified by the wines of Provence, and often made in Australia most successfully from pinot noir.

What’s more, people are spending good money for good pink wine: one of the biggest-selling local examples is the $20 De Bortoli La Boheme Pinot Noir Rose; one of the most sought-after French brands is the $28 Miraval Cotes de Provence (the wine owned by Angelina Jolie and Brad Pitt); and Peter Nixon tells me Dan’s even struggle to keep up with demand for the $50 Domaine du Gros’Nore from Bandol in Provence: “People want the best rose and are prepared to pay for it,” he says. This is clearly not a price-driven, cheap-plonk trend.

“It’s awesome that people are finally getting on to it,” says De Bortoli chief winemaker, Steve Webber, who first started producing pale, dry pinot rose a decade ago. “We made 50 per cent more La Boheme last year than the previous, and I’ve made a shed load more again this year to keep up.”

Nixon says one of the reasons for the local surge in rose sales is the huge popularity of the style in countries such as France and Britain.

“What happens in Europe can have an effect on our market,” he says. “As more and more Australians go on holidays and enjoy new wine styles there, that can then start to be replicated here and it eventually reaches critical mass.”

Nixon says the popularity of rose is also part of a broader trend of people diversifying their drinking options: where once they might have stuck solely to Marlborough sauvignon, now they’re also regularly buying prosecco (“We’re struggling to keep the shelves stocked with this, too,” he says), pink wines and lighter bodied reds.

“I’d be a bit concerned if I was a Marlborough sav blanc maker,” he says. “Or, rather, I’d be looking at how I can make some rose — and fast.”

With the biggest variety of wines in Port Lincoln, Lincoln Cellars has dozens of rose varieties in store to choose from. See in store for options.

 

Original story by The Australian, March 2016

]]> Port Lincoln and it's Tuna http://www.portlincolnhotel.com.au/whats-on/blog?postid=6056 6056 2017-03-16 16:21:00

Before the Eyre Peninsula’s world recognised fishing practices were created, a sector that experienced the first hand effects of unregulated fishing is the Southern Blue Fin Tuna industry. Tuna fishing in Port Lincoln started in the 1950s when the F.V Tacoma, a shipping vessel still visible in the Port Lincoln Marina today, initiated a survey of tuna fish stocks and caught its first catch of Southern Blue Fin Tuna. The results of this survey saw an expansion in the tuna fishing industry and over the years, witnessed record catches, reaching a peak of 21,000 tonnes in 1982. These were days of unregulated fishing and as a consequence, by 1983, schools of Southern Bluefin Tuna were scarce -; completely over-exploited and heavily over-capitalised.

In response, The Australian Government handed out Individual Transferable Quotas (ITQs) to fisherman to prevent further exploitation and growth in the industry -; an initiative the Japanese and New Zealand governments also quickly adopted. By 1989, all three countries were limited to a total yearly combined quota of just 11,750 tonnes.

With demand set by the soon recognised Japanese sashimi market, the industry soon progressed from poling individual tuna into vessel tanks, to towing whole schools of tuna in specially designed towing pontoons back to Port Lincoln for on-growing (fattening up). This change in catching approach facilitated the rapid expansion and development of the Port Lincoln Tuna, multi billion dollar industry.

Forming the foundation of this wealth are the finite quotas which, treated as private property that can be bought, sold or handed down to the next generation, making them very valuable. For instance, a permit to catch one tonne of tuna is valued at approximately $150,000 but has been sold for as much as $240,000. Perhaps the most famous sale took place in 2003, when one tuna fisherman sold permits to 337 tonnes for a reported $72 million, or $214,000 a tonne. Part of these earnings were promptly invested into racehorses, and one - Makybe Diva -; rewrote the record books who became the first horse to win the Melbourne Cup three times. The horse, who got her name from an amalgam of the names of women who worked at the tuna company, is now retired after earning more than $14 million over her career. A life-sized bronze statue of Makybe Diva can be seen on the foreshore of Port Lincoln. Despite this impressive story, the king of Port Lincoln fishermen is Sam Sarin with an estimated 1,400 tonnes of quota worth more than $210 million.

Tuna season today runs from December through to February, when the waters of the rough Great Australian Bight are at their calmest, Port Lincoln’s fleet of 50 plus boats head out to sea. Once netted, the tuna are towed to the cages at speeds as slow as one mile an hour. The unhurried trip minimises injuries, but means it can take up to two weeks to make the journey home. Once home, it’s nothing but the best for the captive fish as they feed on a diet of carefully chosen pilchards to maximise the tuna’s oil content and bring out a pink to red colour. When netted, the tuna average about 15kgs. When harvested five months later, they weigh more than twice as much.

 

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The Story of the Tuna Toss http://www.portlincolnhotel.com.au/whats-on/blog?postid=6050 6050 2017-03-16 13:57:00

In 1979, a couple of locals from the Tunarama Committee decided the festival needed something unique that identified with Port Lincoln’s already famous Tuna Fishing industry, in a way that could be enjoyed as a spectacle by anyone, entered by anyone fit enough to consider doing so, and that was a bit of fun. There were many ideas put forth at the time, but none seemed to gel with the Festival’s goal of celebrating the industry that gave it its name.

Until it was noticed by a couple of fellows that the primary method of unloading the overflowing boats that came into port, was a very manual, arduous task. Men would stand on the decks of the boats, and throw tuna up onto the waiting trucks. Well, those fish that were small enough to throw, that was.

Many local lads would line up in those uncertain economic times, looking for a few hours paid work. They had to pass a simple test. Throwing a fish as far as they could, or at least as far as was needed on the day, depending on tide and truck. The best throwers would get the work for the day. It was a prideful thing, a boast for the boys afterwards, as they spent part of their earnings at the nearest hotel to quench their hard earned thirst. Men being men, this had become a local bragging right, to see how many days work they gained, or how far their fish flew.

For the Festival Committee, this was a natural event to consider, as the Festival was also run at the time of year when most fish were being landed, and they were in plentiful supply. So, it was decided to hit on a formula and method that would allow many people to enter and enjoy this local sport.A backyard test was conducted with a few fish of varying sizes, and different methods were tested, bearing in mind that many people might never handle such a fish at other times, so it had to be user friendly. In the first year it ran, it proved to be an outstanding success, with hundreds of festival goers lining the local jetty and shoreline, to watch some of the bigger fishermen and fish workers as they lined up to throw a regular sized approx. 20Lb fish by means of a rope handle.

A bit of prior publicity had suggested that the event may well become an entry in the Guinness Book of World Records, prompting a thinner but more lithe man to enter, just to see if skill could win the day over brawn. Some very large and well muscled men worked in the industry, and had reputations for being able to handle fish with great panache.

They stood on a line in the sand, facing along the beach near the town jetty, under the watchful gaze of hundreds, as they whirled the fish above their heads, or heaved them with a great under-arm lunge, glinting with perspiration, matched by the brilliant blue and silver of the flashing fish, just before launching it as hard as they possibly could, in an arc that would see the fish land some distance away. A long line of men stood on that line that day, before a school teacher stepped up to the mark.

John Penny was well-known around town as a man of education, with a well-spoken demeanour, but little was known about his sporting ability, other than a spot of casual cricket and the like. Well, turns out, John used to train for the Olympics, in his younger day, in a minor discipline, that of Hammer-Throw. He had seen the others throw in their various fashions, some ungainly, some mighty. Just a bit of a warm-up, and he grabbed the fish, and threw it way past where it had landed previously. Some were shocked, and cried foul. But, the judges saw nothing wrong with his skill, and the throw ended up winning the event.

Incredulous, many men vowed to learn more about how to throw it that far, and return next year. So, it has become an annual attempt, now including both genders, renowned around the world. Another Aussie Hammer Thrower came in 1998 to throw what still stands as the Record. Sean Carlin tossed a tuna 37.23m. In 2002, another Hammer Thrower, Brooke Krueger threw the female Record of 21.25m. So, these fish really can fly.

Even though none of the fish that have ever been thrown in competition have been intended for consumption by any person or animal, and have been classified as dead upon retrieval and too small for the market, a decision was made a few years ago to replace the fish used in the trials with rubberised versions.

This was done for a number of reasons, mainly economic and convenience due to a reduced by-catch brought about by keener fishing methods. The finals do however still use the real fish, when we have some, as this remains the preferred method of all regular competitors, and more accurately reflects the balance of the actual animal for historic recording purposes. The donated fish that we use are not prime examples, by any means, they never were. As unusable by-catch, we merely hold them over for a while, until returning them to where they would have gone anyway. The competition is a prime example of how a city interacts with its unique identity, and the industry which drives it forward. The people that began this tradition still live on with every toss, and even though the industry changes with technology and demand, this event honours all those people that contributed to the beginnings of what is now arguably the best kept fishery in the Southern Hemisphere. For a little taste of what it used to mean to work in this demanding industry, you are invited to join us on the foreshore of Port Lincoln, every Australia Day weekend.

See a fantastic and hilarious look of the Tuna Toss event through the ages with footage from the 80s through until 2010.

 

Original story by Tunarama.net here

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Port Lincoln Cup "Lincoln Marquee" 2017 | Port Lincoln's Biggest Event of the Year http://www.portlincolnhotel.com.au/whats-on/blog?postid=5976 5976 2017-03-05 13:10:00

People from all over Australia visited Port Lincoln last week to attend the Annual Port Lincoln Cup at The Port Lincoln Racecourse. Each year we are delighted to host the biggest marquee at the track, our very own "Lincoln Marquee". We were joined by 300 smiling guests all dressed in their best race wear for a day full of great wine, an even greater local produce filled menu, live music and a punt or two (or three!)

 

Starting at 12pm, our guests were transported to the track from the Port Lincoln Hotel via a complimentary transfer included in the ticket price. The party started promptly at 12pm with a new addition to our tent, a Master Seafood & Antipasto Grazing Station served in a timber boat and wagon of course! While guests took in the sights, found their pose for the day and grabbed a drink, our boat was filled with over 500 Coffin Bay Oysters and 600 Spencer Gulf King Prawns and our wagon topped with cured meats from Boston Bay Smallgoods, dips, olives, fruit, crackers, pickled seafood and more! 

Kim Power Photography was on site taking beautiful snaps of our guests in front of our custom Port Lincoln Hotel photo wall with floral creations by Golden Sable Florist. Our pride and joy for the day was our Grant Burge Sparkling Tower, the sponsors for the day. Before too long, guests were treated to more canapes in the form of Tomato, Bocconcini & Basil Skewers, our Signature Dish 'Tuna & Kingfish Rosettes', Lamb Cutlets, Chicken and Pork Sliders and more! 

Josh Phillips provided the acoustic tunes throughout the day encouraging the festivities along while Boston Bean Coffee Company were there from 2pm providing those who needed a caffeine boost to get them through until the wee hours! Come 5pm it was time to board the bus back to the Hotel to continue the festivities where Adelaide Band Idol Saints kept people excited in Sharkys and Chris Kenny & The Band belted out the tunes to those in Sarins. 

Another amazing day and a big thankyou to all who came. BE SOCIAL | #PORTLINCOLNHOTEL

See all the photo's from the day on Facebook!

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