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Recent reports raise suicidality among asylum seekers as a pertinent issue in current Australian offshore detention centres. However, knowledge on the nature of the suicidality in these centres is very limited. The purpose of this paper is to explore in depth how suicidality arises and develops in offshore detention centres.

A single case study approach was used.

This case study presents the findings on the suicidal process of an asylum seeker who attempted suicide three times while in Nauru Regional Processing Centre, the last of which being a near-lethal one. The prolonged mandatory detention, together with lack of clarity about the timeframes of detention and constant postponing of the legal processes were identified as the main factors driving the suicidal intent. The suicidal behaviour escalated from an interrupted attempt to a near lethal one within two years, which signals lack of adequate suicide prevention within detention.

The resources for mental health being limited in Nauru, it is likely overall changes in refugee status processing may be a more effective suicide prevention strategy rather than implementation of other additional measures.

Studies in offshore processing facilities have been scarce due to barriers for researchers to access the detention centres. This study offers a unique insight into suicidality in this hard to reach population.

The purpose of this paper is to investigate the relationships between specific gender combinations of mentor‐mentee and distinct mentoring functions.

Of the 500 participants, 272 were mentees and 228 were mentors from public‐ and private‐sector organisations, representing all four gender combinations of mentor‐mentee. Participants completed a 36‐item measure of mentoring functions.

Hierarchical regression analyses revealed few significant relationships between gender and mentoring functions. As far as mentees were concerned, female mentors provided personal and emotional guidance to a greater extent than male mentors; female mentors provided career development facilitation to a greater extent than male mentors and female mentees were provided with career development facilitation to a greater extent than male mentees; also female mentees were provided with role modelling to a greater extent than male mentees. As far as mentors were concerned, there were no significant differences in the functions provided to female and male mentees.

The study emphasized the need to use measurement tools that examine distinct, rather than categories of, mentoring functions. The findings also suggest that gender may not be as influential, with regard to mentoring functions, as has previously been proffered. Knowledge about the relationships between gender and particular mentoring functions may be beneficial for potential and actual mentees and mentors as they make decisions about becoming involved in mentoring relationships, engage in contracting processes, and monitor and review their relationships.

The study was the first to explore the perceptions of both mentees and mentors on gender differences in mentoring functions provided, using an adequate sample and a mentoring instrument designed on a gender representative sample.

Problem alcohol use (PAU) is common and associated with considerable adverse outcomes among patients receiving opioid agonist treatment (OAT). The purpose of this paper is to describe a qualitative feasibility assessment of a primary care-based complex intervention to promote screening and brief intervention for PAU, which also aims to examine acceptability and potential effectiveness.

Semi-structured interviews were conducted with 14 patients and eight general practitioners (GPs) who had been purposively sampled from practices that had participated in the feasibility study. The interviews were transcribed verbatim and analysed thematically.

Six key themes were identified. While all GPs found the intervention informative and feasible, most considered it challenging to incorporate into practice. Barriers included time constraints, and overlooking and underestimating PAU among this cohort of patients. However, the intervention was considered potentially deliverable and acceptable in practice. Patients reported that (in the absence of the intervention) their use of alcohol was rarely discussed with their GP, and were reticent to initiate conversations on their alcohol use for fear of having their methadone dose reduced.

Although a complex intervention to enhance alcohol screening and brief intervention among primary care patients attending for OAT is likely to be feasible and acceptable, time constraints and patients’ reticence to discuss alcohol as well as GPs underestimating patients’ alcohol problems is a barrier to consistent, regular and accurate screening by GPs. Future research by way of a definitive efficacy trial informed by the findings of this study and the Psychosocial INTerventions for Alcohol quantitative data is a priority.

To the best of the knowledge, this is the first qualitative study to examine the capability of primary care to address PAU among patients receiving OAT.

This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs.

The approach taken is a literature review summarising past culinary innovations then the paper focuses on the origins and evolution of molecular gastronomy, followed by 18 phenomenological interviews with a snowball sample of world class chefs from across Europe.

There is far greater confusion about what molecular gastronomy might be than is implied in previous studies. The term has become wrongly used to describe a possible culinary movement mainly as a result of media influence. Leading chefs, whose new restaurant concepts have become associated with it, reject the term.

With only 20 years of history molecular gastronomy is still a comparatively new phenomenon. This initial research presents a clear picture of its evolution so far and the increasing confusion the use of the term has created. It is still far too early to decide if these are heralding a new gastronomic movement.

Although molecular gastronomy itself may not provide a foundation for a genuine and lasting development of cuisine it is generating fascination with the fundamental science and techniques of cuisine and showy culinary alchemy. As with nouvelle cuisine poor quality copycat chefs could bring into disrepute the reputation and practices of those who are at the vanguard of culinary and restaurant innovation.

This paper is the first widespread primary study, across five countries, into recognised exceptional chefs' understanding of molecular gastronomy. It clarifies that molecular gastronomy was never intended to be the foundation of a culinary movement and identifies four key elements for the development of lasting cuisine movements and trends.

The purpose of this paper is to examine travellers' experiences with public houses in Colonial Victoria, to determine how the hospitality industry in the colony was transformed from primitive hospitality provision to sophisticated, well managed hotels in a relatively short time.

The article reviews public records, newspapers of the period, eye‐witness accounts and key texts to chart the development of the hospitality industry in Colonial Victoria and to demonstrate how primitive inns became modern hotels within the space of three decades.

This paper highlights how the discovery of gold in 1851 prompted an unprecedented influx of travellers whose expectations of hospitality provision led to the transformation of existing hostelries from crude and primitive inns to modern, sophisticated hotels.

The research is confined to Colonial Victoria and therefore, not necessarily a reflection of the colonies in general or general trends in hospitality provision at that time.

Tracing the roots of hospitality provision and the traditions of hospitality management can provide a greater understanding of modern hospitality practice. As O'Gorman argues “[…] with historical literature contributing to informing industry practices today and tomorrow: awareness of the past always helps to guide the future”.

This paper adds to the body of knowledge in relation to the roots and evolution of commercial hospitality.

The aim of this paper is to provide an overview of the changing food culture of Ireland focusing particularly on the evolution of commercial public dining in Dublin 1700‐1900, from taverns, coffeehouses and clubs to the proliferation of hotels and restaurants particularly during the latter half of the nineteenth century.

Using a historical research approach, the paper draws principally on documentary and archival sources, but also uses material culture. Data are analysed using a combination of hermeneutics (Denzin and Lincoln, O'Gorman) and textual analysis (Howell and Prevenier).

The paper traces the various locations of public dining in Dublin 1700‐1900 and reveals that Dublin gentlemen's clubs preceded their London counterparts in owning their own premises, but that the popularity of clubs in both cities resulted in a slower growth of restaurants than in Paris. Competition for clubs appeared in the form of good hotels. The Refreshment Houses and Wine Licences (Ireland) Act 1860 created a more congenial environment for the opening of restaurants, with separate ladies coffee or dining rooms appearing from around 1870 onwards.

There is a dearth of research on the history of Irish food and commercial food provision in particular. This paper provides the most comprehensive discussion to date on the development of commercial dining in Dublin 1700‐1900 and suggests that the 1860 legislation might be further explored as a catalyst for the growth of restaurants in London and other British cities.

Iranian history, with roots in the oldest civilizations in western Asia, has provided significant heritage, both tangible and intangible, allowing the country to be considered as a major cultural tourism destination for both nationals and foreigners. The focus on Iranian history and heritage aims to confirm the country’s potential for attracting international tourists, while a negative image prevails abroad of a radical theocratic regime with a hostile internal political environment, alongside the instable geopolitical situation of the region. However, the changing political situation, now more secure and safe, allows an attempt to remove these prejudices, which may be achieved through the promotion of heritage and cultural tourism.