MENS grooming expert, Jules Tognini, was named Educator of the Year at the 2016 Schwarzkopf Professional Hair Expo Australia Awards last night.

For a second year in a row, the AKA Togninis Creative Director and founder of lil off the top, continues to cement his position in the industry as the smile throwing, trend setting, hair cutting lad.

Jules said winning the Educator of the Year award was incredible, especially after re-launching the lil off the top agency with other industry heavyweights.

“We have so many unbelievable hairdressers out there, so it feels incredible to be recognised in the industry for doing what I love,” he said.

“It is great to see all my hard work starting to pay off, but look, I wouldn’t be here today without the support from the industry and my family.”

Jules said being nominated for the awards and winning Educator of the Year reinforced where his focus was – mens grooming.

He said the mens grooming industry was a lot bigger and better than most people thought, and he looks forward to seeing where it goes from here.

lil off the top agency is a must-do master class for non-masters and is all about tailor made education for hairdressers and their salon teams.

The agency is providing a smorgasbord of techniques from cuts, colours and style demonstrated on live models and mannequins, as well as providing tips on business and photo shoots.

To find out more, head to and book an educator today.

Congrats Jules.

ENDS. Media enquires to Olivia King on 0408 157 253 or email, on behalf of Togninis.


Earning attention? Influencing audience behaviour? Telling brand stories? Engaging audiences in social channels?    Deana Tynan uncovers the future of PR and some of the challenges faced by PR professionals today.

Twenty years ago, landing a spot in ‘traditional’ media outlets, such as an article in a newspaper publication or a spot on television talk show was enough to guarantee that your story would be heard.

But, fast forward to 2016, an era of click bait, short attention spans and endless social media channels, and you have an entirely different scenario at play.

As media consumption continues to shift into the digital realm, PR professionals have also had to shift the way they present content.

Facebook, Twitter, blogs, and other social media channels have transformed the relationship between the members of the public and those communicating with them.

It’s no longer as simple as traditional media. Today, the landscape may be built upon traditional media, but it encompasses digital PR strategies with a dash of social engagement (social media, blogging, etc.), brand journalism, thought leadership, SEO strategies, and content strategies, to name a few.

PR, as we know it, was always and will always be about ‘content development’ and ‘content management’. The only difference is that today’s multi-channel landscape provides new innovative technologies to create better content and disseminate this content to a wider audience.

New terms, described below, have appeared in the industry, and terms like ‘content marketing’ and ‘earned media’ are often used instead of the term ‘public relations’.

Here’s what they really mean:


Brand journalism is telling a story related to your brand’s expertise. This method is used by many forward thinking companies and is extremely valuable, as the audience is engaged and, therefore, interested to learn more about the brand.


PR campaigns are no longer simply judged by the sheer number of impressions, so multimedia utilisation is vital. Visual media such as YouTube, Facebook, and Instagram are considerably more relevant when defining success because PR professionals must position their clients to be buzz-worthy or trending. Furthermore, every PR campaign must be supported by an appropriate sales and marketing strategy in order to be effective.


No longer is just one technology or one business writer or editor for an outlet. Each category has been broken out into multiple subcategories—for example under business there are subdivisions for entrepreneurism, small business, international business, etc.—and it is imperative PR professionals reach out to these highly targeted niche influencers to effectively grow brand recognition.

The scope of opportunities is increasing and PR professionals need to continue to adopt forward thinking and accept the innovators.

Agencies still control the facts, but they must collaborate with the like of influencers and bloggers, so they don’t face backlash.

At its core PR is still about great storytelling, but the future of PR is about creating a shareable experience. Measuring only media coverage is a way of the past. PR professionals must now target to engage their clients’ audience and have them be a part of the news cycle.



THE STOCK EXCHANGE HOTEL was unveiled to media and VIP guests under the disguise of a “secret rooftop garden” party on Thursday night, October 2.

Sydney’s well-known Riversdale Group acquired The Stock Exchange in 2013, with grand visions to revamp and recreate a space where Brisbane’s young professional crowd could savour, relax and enjoy good vibes in an inner city location.

The Riverdale Group, which is co-owned by entrepreneurial heavyweights John Singleton, Mark Carnegie, Geoff Dixon and Allan Johnston, is known for its already strong portfolio of pubs and hotels in Sydney’s top locations including Surry Hills, Newtown and the CBD.

In Queensland, the Stock Exchange is the third venue to join the Riversdale Group’s growing list of acquisitions, sitting alongside The Elephant Hotel and Greaser Bar, both in Fortitude Valley.

Riversdale Group CEO Andrew Gibbs said the new look “Stockie” was designed to take Brisbane on a journey down memory lane; drawing on the venue’s 150-year of history, quality food and premium pub beverages.

“We have given the entire venue a makeover, moving it away from its old gaming focus and nightclub feel to encourage more refined bistro style dining, a relaxed pub culture and sunset cocktails on the rooftop,” Andrew said.

“The new look will appeal more to inner city corporates by day and into the early evening, as well as entice the younger crowd to party late into the night and at the weekends,” he said.

“We are very proud of what we have created and hope that Brisbane embraces the Stock Exchange, bringing it back to it’s old glory.”

Last Thursday, October 2, the Rooftop Garden Bar played host to springtime soiree in the form of a “Secret Rooftop Garden” party, welcoming more than 300 movers and shakers to the inner city oasis to officially launch the renovated venue.

The hidden rooftop oasis, filled with flower baskets, lush greenery and festoon lighting, is centered on an impressive cocktail bar serving up fresh pressed juices and boutique ingredients – mixed, shaken or stirred into your cocktail of choice.

Yet, this is just one section of the Stock Exchange Hotel.

A new entrance at street level welcomes CBD workers and passers-by to stop in for a schooner, unwind and watch the world go by amidst a character filled public bar, reclaiming a space that was once hidden by TAB facilities.

Patrons can also feast on gourmet pub grub from Stockie Kitchen, tastefully furnished with designer bistro décor, bespoke wallpaper and beveled glass chandeliers.

General manager Brett Gibson, who hails from Paddington’s Iceworks hotel, has been recently appointed and says he is nothing but thrilled to be bringing the old Stockie back into conversation.

“The new Stockie is set to become the centrepoint for Brisbane CBD corporates, foodies and late night crowds alike, as it really carters for all ages and tastes,” Brett said.

“It is such an iconic venue and I’m most excited about returning it to its former glory, as the CBD’s local watering hole,” he said.

“We are working really hard to give the people what they want, so expect bigger and better events, awesome weekend promotions and quality food and beverages.”

The Stock Exchange is now open for business and gearing up for a few big months ahead, as events and functions fill the calendar into spring and summer.

For more information or bookings enquiries, phone the Stock Exchange Hotel or visit


Upcoming Events –

  • Melbourne Cup at Stock Exchange Hotel
  • Sundays at Stock Exchange Hotel
  • Christmas Functions at Stock Exchange Hotel


A New Beast Grazes The Valley_Blog

A New Beast Grazes the Valley

BEER enthusiasts and music lovers can prepare themselves for a feast that tickles all the senses at the new Woolly Mammoth Alehouse, defrosting late September.

Inhabiting Ann Street in Fortitude Valley, The Woolly Mammoth Alehouse is a multipurpose and experiential space consisting of three distinct areas – the Alehouse, Garden Bar and Mane Stage, catering for a cultural cross section of patrons.

Owner Lachlan Bird, also owner of West End institution Lock N Load Bistro, wanted to bring the first contemporary beer hall to the Valley precinct, where beer lovers could taste Queensland’s largest selection of craft beers, some of which sourced from local brewers.

“We wanted to change the pace of the Valley, taking locals and varied visitors on a journey of quality craft beer, rustic food off-the-bone and some of the best entertainment in Brisbane,” said Bird.

“The contemporary design of the downstairs Alehouse is reminiscent of an old beer hall, where beer lovers can experience 31 craft taps, along with grazing tables of hearty food and out-of-the-box late night dining options.”

The Garden Bar, adorned with astro-turf for indoor bocce and giant Jenga, offers an event experience that will keep guests jovial and entertained until the wee hours.”

Interiors are sure to impress Brisbane lovers of design crafted by Alexander Lotersztain of Derlot Design, the architectural mastermind behind venues including Depo, Alfred & Constance and Kwan brothers.

“We wanted the venue to inspire people, to transport them to another world, a world where entertainment goes hand in hand with food, superior ales and an array of offerings for functions, whilst making the most of the building’s prime footprint in the heart of Fortitude Valley.”

“In an effort to respect the original integrity of the building we have highlighted the existing exposed brick and cobblestone pillars coupled with a sleek design combining hard lumber and striking artwork,” said Lotersztain.

Punters can also expect large scale touring acts on the Mane Stage, a space fully fitted with state of the art PA and production equipment, as well as intimate comedy, burlesque and local live shows downstairs on the Alehouse stage.

Entertainment doesn’t stop here, with Brisbane beer legend and advocate Matt Kirkegaard hosting regular beer education events and corporate tastings.

BIGSOUND News Alert:

 Woolly Mammoth Alehouse Mane Stage will be christened before the official opening at this year’s BIGSOUND festival (9-11th of September), showcasing the festivals headlining acts including Alison Wonderland, Safia, Indian Summer, Oisima, Sampology and more in the premium new gig space.

 Tickets available at

Juiced TV Brings Happiness into Hospitals

CHILDREN’S TV personality, Pip Russell, is embarking on a mission to give sick kids in hospital back their childhood by creating a one-of-a-kind entertainment experience, called Juiced.

After nine years in children’s television at Network Ten, the talented and warm-hearted presenter left her role with Totally Wild to pursue her dream of producing the first ever television show made by the kids in hospital, for the kids in hospital.

The Juiced program is based on four fundamental elements – a weekly television show; weekly hand-on-happiness; patient experiences; and digital channels for community engagement.

She has the support of the Children’s Hospital Foundation in Brisbane, and also teamed up with local production company TPD Media, who are behind shows like The Great South East and Queensland Weekender.

Pip’s vision for Juiced is to improve the hospital journey for patients who have serious injuries or long-term critical illnesses by broadcasting weekly episodes internally throughout the hospital.

“Juiced is going to change how kids experience hospital,” said Pip.

“Current and past patients of the hospital wards will have the chance host their own segments, help with story lines and feature their families, while other segments will be local talents, entertainers and staff,” said Pip.

“Every week, we will coordinate a ‘hands on happiness’ experience for the kids to interact with animals, magicians, sports and loads of other fun stuff.

“We will also arrange special ‘getaway’ experiences for patients to fulfill their dreams – these could be anything from a hot lap in a race car to swimming with dolphins, horse riding or meeting their sports idol.”

For Juiced to become a reality, Pip is launching a crowd-funding campaign from Monday, August 4 until September 12 to raise $15,000 to kick-start basic production of Juiced process, including design, animation, filming, editing and development of a website.

“Without the support of the general public, it’s impossible to get the program off the ground.

“The more days of filming and editing we can cover, means the more content for Juiced TV we can produce, the more experiences we can create for the patients and families, and in turn, the more lives will benefit from Juiced.”

Pip’s long-standing relationship means that the Royal Children’s Hospital in Brisbane would be the first hospital in Australia to deliver the program to children.

Children’s Hospital Foundation Director of Volunteer and Entertainment Services Nick Van Dyke said, “We believe the positive benefits of this project will be immense. It will give kids a greater sense of confidence while having a great deal of fun, and ultimately we hope it helps to enhance their positivity and speed up their recovery process.”

The program will officially launch in January 2015 at the Lady Cilento Children’s Hospital, which is the largest children’s hospital in the southern hemisphere.

Watch video teaser for JUICED TV here

For more information on JUICED visit

See JUICED crowd funding campaign page


GET your sombreros and maracas ready – The Hunting Club is calling you to join the flavour hunt in hacienda style, with more brews and beef barbecues than you can imagine under one roof.

Following last year’s success, The Hunting Club Bar & BBQ by South Bank Surf Club is serving fans again at South Bank’s annual Regional Flavours Festival, from Saturday, July 19 to Sunday, July 20.

The Hunting Club marquee, set to be the biggest attraction of the festival, will be situated on the grassy knoll, opposite Little Stanley Street.

South Bank Surf Club’s venue manager, Ben Roberts, said the team was weighing in on the flavours of South America this year to entice ‘hunters’ in their search for sensory enjoyment.

“We’re serving up a bevvy of South American bites and BBQ Asado, beer tastings and lively entertainment, as well as a top notch selection of boutique beers, meats and other local delights,” said Ben.

“Hunters can expect powerful flavours on the menu this year, ranging from beef brisket to whole lambs, accompanied by Chimi Churri or Salsa Criolla.

“While those looking for a lighter option can enjoy barbecued ribs and Arepas style flatbread, with a selection of sides to accompany the best craft brews.”

The Hunting Club Stage, presented by Nothing Beats Beef and Target 100, will dish up a smorgasbord of cooking demonstrations that can be watched while sampling the menu exclusively crafted by the head chef at South Bank Surf Club.

For more details on what’s happening inside The Hunting Club Bar & BBQ, or for information on the two-day Regional Flavours festival, check out or


Deana Tynan on 0403 040 461 or


STAR-filled skies, rodeos and red dusty landscapes are images that have punctuated Australian film since the beginning, and now for the first time, Queensland’s outback is transforming itself into a visionary kaleidoscope that is sure to delight fans.

This month, film buffs, aspiring filmmakers and outback locals have the chance to experience real Aussie cinematography under the stars at the inaugural ‘The Vision Splendid Outback Film Festival’ in Winton, held from June 27 to the July 6.

Winton, a small town located a few hours west of Longreach in Queensland’s outback, is commonly known as the birthplace of our ‘unofficial’ national anthem Waltzing Matilda, but is also notorious for being the start of the QANTAS brand.

The 10-day Vision Splendid Film Festival embraces the outback spirit and showcases a program of classic Australian films, educational events and social activities.

Special guest and leading Australian filmmaker Bill Leimbach, who is about to start filming the next Australian epic “Waltzing Matilda” in the region, will be in attendance at the festival to share his passions for Australia cinema.

Mayor of Winton Butch Lenton said despite the struggles of a drought and ongoing farm closures, the spirit and fight of the local community is still alive and well.

“It’s truly an honour for Winton to stage the first cinematic spectacular in the Queensland Outback and we are looking forward to welcoming new faces to the region to celebrate the rich history of Australian cinematography, under the stars,” he said.

“There is no doubt that the festival will bring back the excitement in our community and encourage people to visit the region, no matter what age.”

The festival will be hosted at a variety of locations throughout the shire including the Waltzing Matilda Centre, the North Gregory Hotel and the Royal Open-Air Theatre offering an outback experience like never before.

Vision Splendid Outback Film Festival Curator and University of New South Wales film lecturer, Dr Greg Dolgopolov describes the event as:

“Some of the best known examples of Australian cinema tend to be films that have been shot in the outback and that is why we’ve developed a film program of outback inspired films.”

“To further capture the spirit of the Outback we’re holding a short film competition called A Town Like Winton”.

Media enquires for Outback Queensland Tourism Association, please contact Deana Tynan on or call 0403 040 461



Mr Butch Lenton, Mayor, Winton Shire Council
Dr Greg Dolgopolov, Festival Curator.
Matt Bron, Outback Queensland Tourism Association Director


LOCATION: Winton, Outback Queensland

DATES: Friday, June 27 to Sunday, July 6, 2014

TRAVEL HINTS: Spaces are limited. Book your accommodation and tickets in advance and BYO blanket to enjoy evening films under the stars.

INFORMATION: Program, travel and tickets visit and follow the latest announcements at

Curl up with a Crumpet_Blog


NOSTALGIC winter dishes are making their way onto menus around town this winter, with old school favourites such as the honey crumpet and cheese jaffles re-emerging as menu stars.

The Chelsea Bistro at The Barracks is tempting foodies out from beneath their blankets to enjoy a trip down memory lane with nourishing, comfort-food breakfast offerings reminiscent of childhood treats.

Steve Ackerie, owner of the Chelsea, is proud to say that his café is one of Brisbane’s only nooks serving homemade crumpets, plated up with locally sourced honeycomb butter!

“For many of us the humble crumpet brings back childhood memories of chilly mornings at home in our pyjamas, so we have put our spin on an old classic,” said Steve.

“A good crumpet is the perfect harmony between a plain piece of toast and a buttery croissant, not an overly indulgent breakfast, but still enough to make you smile.”

On the other hand nothing warms the tummy more than melted ham and cheese toasties, fondly remembered as jaffles, which are a perfect take-away option or late morning snack.

Steve says, forget experimental dishes and outlandish flavours, sometimes it is the simple things in life that are the most delicious.

“At a time where café’s are competing for the most unique and groundbreaking dishes, we are bringing things back to basics this winter to satisfy our regulars with quality, home-style cooking,” said Steve.

Don’t be put off by the outside chills this winter, The Chelsea Bistro is the perfect locale to hibernate, whether swinging by for a coffee and a homemade muffin or dining in the beautiful, heated courtyard – BYO beanie.

*Photos and interviews can be arranged
Media enquiries to Deana Tynan on 0403 040 461 or


Can you believe that it’s February already!

We certainly can’t, especially as we are still welcoming New Year changes and developments at The Press Garage for 2014.

Along with some incredibly exciting new projects and new clients, this month we welcome a new member to the team!

We are delighted to introduce Alexandra Codd.

Having previously worked as Digital Manager for Brisbane’s Style Magazines, Alexandra knows how both traditional and new media tick, from the inside.

Her love for all things local, especially in the realm of travel, lifestyle, food and wine (and the occasional indulgence in fashion) makes her the perfect fit as account manager at The Press Garage.

Other note-worthy experiences of Alexandra’s include her role as chairperson for The Brisbane Racing Club’s Fashion Committee for 2013 and as a Westfield Carindale Street Style Ambassador.

Offering a breadth of industry enthusiasm and a fusion of skills across digital marketing, media, events, editorial and advertising, we can’t wait to see how Alexandra contributes to the continued growth here at The Press Garage!

Watch this space.


THE VISION of a globetrotting chef has become a reality in the inner city suburb of South Brisbane, with the launch of Wandering Cooks – Brisbane’s largest multi-kitchen and cooking community for food entrepreneurs.

Wandering Cooks’ founder and director, Angela Hirst, is about to unveil her new business venture and versatile kitchen space, designed around the unique needs of market stallholders, caterers and café suppliers.

Located off Cordelia Street in a transformed warehouse, this multi-kitchen community is a place where food businesses can lease a licensed commercial kitchen, have access to storage, work with a network of key suppliers or distributors and seize marketing opportunities to boost their profiles.

Angela said Wandering Cooks was less about businesses being in competition with each other and more about working together to achieve business success.

“My hope is that we can become an incubator for ideas and a network of support for budding food entrepreneurs in the Brisbane food community,” said Angela.

“Foodies will have access to event spaces, a library of cookbooks, office facilities and a bunch of exciting upcoming activities, including a night market and trade exhibits,” she said.

Angela’s recipe for business stemmed from her continual struggle to find a decent kitchen to cook from – initially when she was a caterer and then when she hosted regular cooking classes – however it was her recent plans to launch a brand of homemade preserves that encouraged her to take the next step.

“I kept hitting a wall, which was made out of my inability to find an affordable, convenient and legal way of cooking. I knew that I had two options – either struggle with my limited space and guilty conscience at home in my own kitchen, or give up!” said Angela.

“I became very passionate about helping other cooks in the early stages of their business development, by providing them with previously unavailable resources for their success,” she said.

For Angela, food fascination began as a child, but her experience in hospitality amped up a notch six years ago, when she decided to leave Australia to follow her dream of becoming a chef, despite having trained in Architecture, traversed into Philosophy, and finished her PhD in Food Ethics.

“I knew that architecture wasn’t for me when I found myself spending hours drawing trees and gardens instead of buildings,” she said.

“I became intrigued by permaculture, a form of landscape design that’s about making our urban environments edible, so I focused my PhD on the question: Why is it so easy for us urban dwellers to avoid responsibility toward the places where our food is produced?”

After a short time, Angela became conscious of the origin of ingredients, so she threw herself into cooking on an organic farm and cooking school in Ireland, where she developed a passion for ethical farming and organic cooking.

“I really wanted to work somewhere that cared as much as I did, about the difference that starting with the very best ingredients could make to an end product.”

From here, she worked as a chef at the Michelin-starred Petersham Nurseries Café (run at the time by Australian born chef and author Skye Gyngell), and then at Paris’ famous Rose Bakery, where she was given free reign over the daily changing menu.

These days, Angela juggles the daily routine of a 3-year-old toddler with the demands of a start-up business, from new clients to social media, but she wouldn’t have it any other way.

Wandering Cooks kitchens are open now and taking bookings, so give them a call.