The department, through the Tourism Strategy Division assists the tourism industry to grow and develop in a responsible and sustainable manner to help stimulate business investment and job creation. The division aims to foster improved coordination and cooperation across government agencies and provides high level strategic advice to the Minister and Director-General on key issues impacting on the Government's relationship with the tourism industry.
The department's role in developing tourism includes:
working with other government agencies and the tourism industry to lead the implementation of the Queensland Tourism Strategy - a broad vision that will drive sustainable tourism development in Queensland over the next ten years fostering improved coordination and cooperation across government agencies developing targeted strategies to facilitate effective communication and consultation among government, industry and community stakeholders with an interest in developing the State's tourism industry continuing to influence a whole-of-government understanding of tourism, particularly as a priority growth sector on the government business agenda representing the tourism industry within Queensland Government forums. The Tourism Strategy Division has the overarching responsibility for coordinating, monitoring and reporting on Queensland Tourism Strategy initiatives. In fulfilling its role the department works closely with the statutory body Tourism Queensland, the Government's peak organisation for the development and marketing of Queensland tourism destinations.
Thursday, May 22, 2008
Wednesday, May 21, 2008
Red, White and Blueberry Pound Cake
1 pkg (10-3/4 ounces) frozen pound cake
Raspberry-Orange Sauce (recipe follows)
1 container (8-ounces) whipped cream cheese
3 tablespoons powdered sugar
2 tablespoons orange juice
1-1/2 cups fresh Michigan blueberries, divided
1 cup sliced fresh Michigan strawberries
Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce.
Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended. To assemble cake:Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the Michigan blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce. Raspberry-Orange Sauce: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.
Raspberry-Orange Sauce (recipe follows)
1 container (8-ounces) whipped cream cheese
3 tablespoons powdered sugar
2 tablespoons orange juice
1-1/2 cups fresh Michigan blueberries, divided
1 cup sliced fresh Michigan strawberries
Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce.
Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended. To assemble cake:Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the Michigan blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce. Raspberry-Orange Sauce: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.
Tuesday, May 20, 2008
Taste Your White Wine with Food
When it comes to matching food with the appropriate wine, most of us are as bewildered as an octogenarian at an Ozzie Ozbourne concert. Be that as it may, if you follow some basic guidelines, it's not really that difficult to get a combination that works. In case this list does not make it to the refrigerator magnet ousting long expired pizza coupons or last year's Red Sox schedule, here are a few simple suggestions to help take the mystery out of food and wine pairing.
There's a reason spaghetti and meatballs tastes so good with a bottle of Chianti. The Italian's designed this wine for dishes like this one. High acids in tomatoes are complemented by a sharp acidic structure to Sangiovese, the grape largely used for Chianti. So, matching the wine to the region of the food is as sure a thing as a rainy day in Seattle.
Big food, food, big wines; lighter fare, lighter wines, sounds simple, but many people miss this one. They may like Merlot so they have it with everything: even white fish; which will actually make the wine taste metallic.
There's a reason spaghetti and meatballs tastes so good with a bottle of Chianti. The Italian's designed this wine for dishes like this one. High acids in tomatoes are complemented by a sharp acidic structure to Sangiovese, the grape largely used for Chianti. So, matching the wine to the region of the food is as sure a thing as a rainy day in Seattle.
Big food, food, big wines; lighter fare, lighter wines, sounds simple, but many people miss this one. They may like Merlot so they have it with everything: even white fish; which will actually make the wine taste metallic.
Friday, May 16, 2008
Lidl withdraws brand of red wine
Supermarket chain Lidl has withdrawn some bottles of Australian Creston Bay Brand Cabernet Shiraz red wine from sale because of the high levels of sulphur dioxide in it. Sulphur dioxide, which can cause asthma attacks, has been found at up to 17 times the permitted level in this wine. This amount could trigger an attack in a person with asthma who uncorks a bottle and inhales the smell without even tasting the wine. Severe asthma attacks can be life-threatening. People with asthma should not open these bottles or drink the wine.
Anyone who has bought one of these bottles would probably realise that the wine is not fit to drink because the chemical gives off a strong, acrid smell. Drinking the wine is unlikely to have any harmful health effects on anyone who does not have asthma, but it would probably taste very unpleasant.
This wine, bottled in 2002 and priced at £2.99, was stocked at Lidl stores from October 10 this year. The bottles, which carry a picture of a kangaroo and a gum tree on the label, have now been withdrawn from sale. Only bottles with the year 2002 displayed on the rear label are covered by this warning.
The problem came to light after a consumer in Germany complained about the wine. Local authorities are being asked to ensure that the product is removed from sale at Lidl stores, which was the only outlet stocking it. Anyone who has one of these bottles should return it to the Lidl store where they bought it for a refund.
Anyone who has bought one of these bottles would probably realise that the wine is not fit to drink because the chemical gives off a strong, acrid smell. Drinking the wine is unlikely to have any harmful health effects on anyone who does not have asthma, but it would probably taste very unpleasant.
This wine, bottled in 2002 and priced at £2.99, was stocked at Lidl stores from October 10 this year. The bottles, which carry a picture of a kangaroo and a gum tree on the label, have now been withdrawn from sale. Only bottles with the year 2002 displayed on the rear label are covered by this warning.
The problem came to light after a consumer in Germany complained about the wine. Local authorities are being asked to ensure that the product is removed from sale at Lidl stores, which was the only outlet stocking it. Anyone who has one of these bottles should return it to the Lidl store where they bought it for a refund.
Thursday, May 15, 2008
Effects of white wine
The effects of three types of white wine (10% ethanol; pH 2.84-3.26), Coke (pH 2.45) and water (pH 8.03) on basal and food-stimulated gastric acid secretion in dogs were investigated. Water and Coke did not significantly modify acid secretion and gastrin release under basal conditions. By contrast, white wine or water +10% ethanol significantly increased acid secretion, with a tendency to elevate plasma gastrin concentrations. Acid secretion and gastrin release induced by a standard meal were not significantly modified by previous administration of Coke and water. In contrast, white wine and water +10% ethanol significantly increased food-stimulated total acid output, without changing plasma gastrin levels. It is concluded that Coke and water have only trivial effects on basal and on food-stimulated gastric acid secretion and gastrin release in the dog. The gastric stimulant effect of white wine is mainly related to its percentage of alcohol regardless of the slight differences in pH of the solutions.
Tuesday, May 13, 2008
Wine, Beer, Spirits Boost Breast Cancer Risk Equally
"The majority of previous studies have found an association between alcohol and elevated breast cancer risk," said lead researcher Dr. Yan Li, an oncologist at Kaiser Permanente in Oakland, Calif. What hasn't been as clear, she said, is how much alcohol raises the risk and whether one type of alcohol boosts that risk more than another.
Li tackled those questions with Dr. Arthur Klatsky, an investigator at the Kaiser Permanente Division of Research in Oakland and a long-time researcher on the health benefits and risks of alcoholic beverages. Klatsky is due to present the team's findings Sept. 27 at the European Cancer Conference in Barcelona, Spain. The researchers first evaluated the drinking habits of more than 70,000 women, all members of the Kaiser Permanente HMO. The women had undergone health exams during the years 1978 to 1985. By 2004, more than 2,800 women had experienced a breast cancer diagnosis. Comparing the women's drinking habits to the incidence of breast cancer, the team found that women who drank between one and two alcoholic drinks a day increased their risk of breast cancer by 10 percent compared to light drinkers -- defined as those who drank less than one drink a day.
That risk rose as drinking rates increased. "The risk of breast cancer increased by 30 percent in women who drank three or more drinks per day" compared to light drinkers, Li said.
"What we are saying is, whatever your baseline risk is of getting breast cancer, by consuming alcohol you have this increment," Li said.
The risk of breast cancer in individual women varies greatly, Li said, depending on their family history and whether they are genetically predisposed due to mutations of the so-called breast cancer genes, BRCA-1 and BRCA-2.
In the general population, the lifetime risk of getting breast cancer is one in eight women, Li said. Based on the study findings, however, "if you drink three or more drinks a day, that risk -- rather than one in eight -- will be one in six," she said.
The increase in risk was similar no matter which type of beverage was typically consumed. "It makes no difference whether women drink wine, beer or liquor in terms of their risk of breast cancer," Li said. "It's the alcohol itself. And it's the quantity consumed that increases breast cancer risk."
The researchers didn't find any difference in risk between red and white wine, although some previous research has found red wine more heart-protective than white. That cardiovascular benefit has been linked to the presence of antioxidant flavonoids in red wine, especially one flavonoid called resveratrol.
Another expert familiar with the new study said the research adds some valuable information to what is known about breast cancer risk. Especially valuable -- because it is new -- is the information about all types of alcohol seeming to raise risk equally, said Coral Lamartiniere, a professor of pharmacology and toxicology at the University of Alabama at Birmingham.
Li tackled those questions with Dr. Arthur Klatsky, an investigator at the Kaiser Permanente Division of Research in Oakland and a long-time researcher on the health benefits and risks of alcoholic beverages. Klatsky is due to present the team's findings Sept. 27 at the European Cancer Conference in Barcelona, Spain. The researchers first evaluated the drinking habits of more than 70,000 women, all members of the Kaiser Permanente HMO. The women had undergone health exams during the years 1978 to 1985. By 2004, more than 2,800 women had experienced a breast cancer diagnosis. Comparing the women's drinking habits to the incidence of breast cancer, the team found that women who drank between one and two alcoholic drinks a day increased their risk of breast cancer by 10 percent compared to light drinkers -- defined as those who drank less than one drink a day.
That risk rose as drinking rates increased. "The risk of breast cancer increased by 30 percent in women who drank three or more drinks per day" compared to light drinkers, Li said.
"What we are saying is, whatever your baseline risk is of getting breast cancer, by consuming alcohol you have this increment," Li said.
The risk of breast cancer in individual women varies greatly, Li said, depending on their family history and whether they are genetically predisposed due to mutations of the so-called breast cancer genes, BRCA-1 and BRCA-2.
In the general population, the lifetime risk of getting breast cancer is one in eight women, Li said. Based on the study findings, however, "if you drink three or more drinks a day, that risk -- rather than one in eight -- will be one in six," she said.
The increase in risk was similar no matter which type of beverage was typically consumed. "It makes no difference whether women drink wine, beer or liquor in terms of their risk of breast cancer," Li said. "It's the alcohol itself. And it's the quantity consumed that increases breast cancer risk."
The researchers didn't find any difference in risk between red and white wine, although some previous research has found red wine more heart-protective than white. That cardiovascular benefit has been linked to the presence of antioxidant flavonoids in red wine, especially one flavonoid called resveratrol.
Another expert familiar with the new study said the research adds some valuable information to what is known about breast cancer risk. Especially valuable -- because it is new -- is the information about all types of alcohol seeming to raise risk equally, said Coral Lamartiniere, a professor of pharmacology and toxicology at the University of Alabama at Birmingham.
Thursday, May 8, 2008
Liquor Licensing Services
The department’s Liquor Licensing Division regulates the sale and supply of liquor throughout Queensland with the aim of providing a framework that encourages the development of a dynamic liquor industry which embraces responsible practices.
The Liquor Licensing Division regulates the sale and supply of alcohol throughout Queensland with the aim of developing a dynamic liquor industry which embraces responsible business practices and responsible alcohol consumption.
The Liquor Licensing Division regulates the sale and supply of alcohol throughout Queensland with the aim of developing a dynamic liquor industry which embraces responsible business practices and responsible alcohol consumption.
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