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news Bad records café in court THE FAIR Work Ombudsman has launched a prosecution against the connections of a former Perth café, the Jacaranda Deli and Café in High Wycombe, alleging they failed to keep proper employment records for three workers who were allegedly underpaid. Facing court is Orwill Pty Ltd, which leased the café and sponsored the Chinese men to come to Australia on 457 visas to work as cooks. Also facing court is Orwill director and part-owner Irwan Lewis Farkas, of Tennant Creek; Total Trades Personnel Australia Pty Ltd, which operated the café; and Total Trades Personnel Australia director Siaw Kin Yeow who managed the cafe. The Fair Work Ombudsman started investigating the café after receiving a complaint from a migrant advocate that the Chinese workers were being underpaid and required to work excessive hours that were not being recorded. It’s alleged that basic records such as time-and-wages sheets and records relating to the status of their employment were not maintained and payslips were not issued to the employees. For tools to help keep proper records head to fairwork.gov.au hospitalitymagazine.com.au MOST READ STORIES 1Masterchef would be challenge for chefs, says Mehigan 2New food allergy auditing system for foodservice 3Park Hyatt renovation to set new luxury benchmark 4Toby’s Estate infiltrates Melbourne CBD 5Hospitality operators most cautious across industry groups Source: hospitalitymagazine.com,au 19-23 July, 2010 Ethical food Foodservice backs RSPCA initiative Restaurants, cafes and othe foodservice businesses around Australia have joined the RSPCA’s program to encourage the use of humane food. RESTAURANTS and other foodservice businesses have responded strongly to the RSPCA’s program to raise awareness about animal welfare issues and get restaurants serving humane food. More than 87 foodservice businesses around Australia have signed up to the RSPCA’s Choose Wisely campaign that allows foodservice businesses to become accredited by the RSPCA as a business that uses food products from animals that have been farmed in a humane way. RSPCA marketing manager, humane food, Hope Bertram, said consumers’ buying habits are changing and animal welfare is becoming a strong consideration not only at the supermarket but also when dining out. “For many years, consumers have preferred not to know where their food has come from — but we’re starting to see a dramatic shift in consumer eating/buying habits with people asking more questions about how, where and when their food was produced,” she said. “This has a direct impact on the hospitality sector, primarily how the industry will respond to changing consumer behaviours/demands and AROUND Australia the competition has been tense as some of our most talented junior chefs battled to win a spot in the finals of this year’s Nestlé Golden Chef’s Hat Award. Already five teams of apprentice chefs from around the country have been selected to put their culinary skills to the test. The latest team to make it through were Daniel Cooper, chef at Restaurant Botanica, and Garreth Robbs, chef at Bistro Molini, who beat ten other teams at the New South Wales cook-off held at the TAFE NSW Northern Sydney Institute. The challenge was to turn a mystery box of ingredients into a Humane food on the menu for Australian restaurants and cafes. when dining out.” Bertram said the RSPCA’s research found 65 per cent of people surveyed were concerned about battery cages for chickens and 64 per cent said they would prefer to buy barn or free range eggs. Seventy per cent are concerned with pigs kept in sow stalls. “The RSPCA is receiving more queries from consumers who are interested to know where their food three-course meal to impress the judges. The other state teams who have already made it through include ACT's Keaton McDonnell (Flint Dining Room) and Nicholas Parkinson (Parlour Wine Room), Victoria's Matthew Carnell and Bessie Grant (Mercers Restaurant), the Northern Territory's Aaron Elmy and Benjamin Morriss (Skycity Casino), and South Australia's Daniel Murphy and Joel Stephens (1918 Bistro & Grill). The Golden Chef’s Hat national final takes place in Melbourne in September. For more information head to austculinary.com.au has come from and what they should look for to be sure they’re buying humanely farmed produce than ever before,” Bertram said. “They’re seeking credible and trusted advice to help cut through the growing confusion in the marketplace. More and more in the hospitality sector are hearing this. This is clear by the amount of higher welfare alternatives found on menus.” Talented apprentices eye Golden Chef prize Gareth Robbs (left) and Daniel Cooper are NSW’s Golden Chefs Hat finalists. 6 hospitality | august 2010 hospitalitymagazine.com.au
Food safety Don’t cook if crook WITH the chills of winter still upon us the NSW Government has warned of the risk of viral gastro contamination and urged chefs and cooks to refrain from working when ill. Primary Industries Minister Steve Whan said the warning applies particularly to food industry professionals who come into contact with the preparation and service of food for large numbers of people. “If you’re crook don’t cook is a good basic rule to apply in the workplace,” he said. “Under the Food Standards Code it is illegal for food handlers to handle food when they have gastric illness. It is also illegal for food businesses to knowingly have staff working if they have gastric illness.” A NSW Food Authority spokesman confirmed it was investigating incidences where foodservice staff were asked to work when they were sick, putting many people at risk, and Superstar chefs unite in Sydney food fest THE BRIGADE of internationally-acclaimed chefs heading to Australia for the Sydney International Food Festival in October has been confirmed with headliners including such culinary rockstars as Wiley Dufresne from wd-50, and Marcus Wareing of The Berkeley. As well as presenting at the World Chef Showcase series of seminars, some of the chefs will be joining local chefs in a series of hot ticket dinners. One of the hottest is sure to be the teaming of Dufresne and acclaimed Sydney chefs Brent Savage to present a series of eight course dinners at Savage’s Bentley Restaurant and Bar. At a cost of $350 a head, the dinners will also include desserts from Dufresne’s pastry chef Alex Stupak, the former Alinea pastry chef and Iron Chef America. Wareing too will be joining forces with a talented local, Peter Doyle of three hatter Est. They’ll be cooking together to present two dinners. Other international chefs taking part include Istanbul’s Musa Dagdeverin (see our Q&A on p12) and Mehmet Gurs, London’s Yotam Ottolenghi,Hong Kong’s Margaret Xu Yuan, and France’s Alexandre Gauthier. They’ll be joined by local stars including Tetsuya Wakuda, Sean Connolly, Brent Savage, Ben Shewry, Peter Doyle, Peter Gilmore and Greg Malouf. See more at siff.com.au urged staff or the public to report such incidences. Mr Whan said outbreaks of viral gastroenteritis generally increase in winter. “Viral illnesses are a common cause of gastrointestinal illness and can often be confused with food poisoning,” Mr Whan said. “Viral gastroenteritis is highly infectious.” Symptoms of viral gastroenteritis can include vomiting and diarrhoea as well as headache and muscle aches. Symptoms may take one to three days to develop and can last for one to two days or longer. As a precaution it is recommended that people who have gastro do not prepare food for 48 hours after their symptoms finish. “It is important for people in the food preparation and food service industry to understand and observe that precaution,” he said. More information is available at foodauthority.nsw.gov.au Culinary tech head chef Wylie Dufresne. Horse meat on menu THE MOVE by a Melbourne chef to put horse meat on his menu has received a mix reception from diners and the public. However, so extreme have been some of the negative reactions from some sectors that award-winning chef Nicholas Poelaert, the owner of the one hat restaurant Embrasse, declined to comment publicly after he held a special dinner offering diners the chance to taste horse meat. Perth butcher Vince Garreffa was last month granted permission by the West Australian Government to become the first butcher in Australia to be allowed to sell horse meat over the counter. Garreffa later reportedly received death threats over the move. Poelaert was quick to order some of the meat and offered a special three course tasting menu for one night at Embrasse. However, when Hospitality contacted him after the dinner he declined to comment. “There are a lot of unhappy people out there,” he said “No comment.” in brief Winner of $4,600 cooking equipment announced A range of Emme Italian cooking equipment is heading to the Grand Golf Club in Southport courtesy of Scots Ice and Hospitality magazine. The club’s demi chef Catherine Walters won our competition to win the equipment worth $4,600 by correctly naming the range of brands distributed by Scots Ice in Australia and telling us why she wanted to win. “All of our current appliances are from the stone age, we would love to move into the 21st century with Scots Ice. My head chef is sick of chasing woolie mammoths with a club out the back just to serve up dinner for the night,” she wrote in her winning entry. Don’t forget to get your entries in for the next installment in the competition. See the ad on page 22 for details. And there’s more… Nadine Cove is the winner of the competition we ran in conjunction with hospitality supplier Crown Commercial. Cove, from River Deli Cafe in Nowra, NSW, has won $500 worth of beautiful stylish new cutlery from the Stanley Rogers range. Healthy times ahead The Australian restaurant industry will grow by 3.8 per cent in 2010-2011 and 22 per cent over the next five years, according to predictions from IBISWorld. That compares to 1.7 per cent growth in 2009-2010 and 14.5 per cent over the past five years. The company forecast Australians will spend $10.2bn eating out in eateries over the next 12 months. Steroids and hormones in chickens a myth More than three quarters of Australians mistakenly believe chicken produced locally in Australia contains added hormones and steroids, according to new research from poultry producer Steggles. This is despite the fact that the Australian poultry industry ceased these practices nearly half a century ago. The study showed 76 per cent of people believed that hormones and/or steroids were used in chicken production here. hospitalitymagazine.com.au hospitality | august 2010 news 7
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