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Food safety<br />

Don’t cook if crook<br />

WITH the chills of winter still<br />

upon us the NSW Government<br />

has warned of the risk of viral<br />

gastro contamination and urged<br />

chefs and cooks to refrain from<br />

working when ill.<br />

Primary Industries Minister<br />

Steve Whan said the warning applies<br />

particularly to food industry<br />

professionals who come into<br />

contact with the preparation and<br />

service of food for large numbers<br />

of people. “If you’re crook don’t<br />

cook is a good basic rule to apply<br />

in the workplace,” he said.<br />

“Under the Food Standards<br />

Code it is illegal for food handlers<br />

to handle food when they<br />

have gastric illness. It is also illegal<br />

for food businesses to knowingly<br />

have staff working if they<br />

have gastric illness.”<br />

A NSW Food Authority<br />

spokesman confirmed it was investigating<br />

incidences where<br />

foodservice staff were asked to<br />

work when they were sick, putting<br />

many people at risk, and<br />

Superstar chefs unite in Sydney food fest<br />

THE BRIGADE of internationally-acclaimed chefs<br />

heading to Australia for the Sydney International<br />

Food Festival in October has been confirmed with<br />

headliners including such culinary rockstars as<br />

Wiley Dufresne from wd-50, and Marcus Wareing of<br />

The Berkeley.<br />

As well as presenting at the World Chef<br />

Showcase series of seminars, some of the chefs will<br />

be joining local chefs in a series of hot ticket<br />

dinners. One of the hottest is sure to be the teaming<br />

of Dufresne and acclaimed Sydney chefs Brent<br />

Savage to present a series of eight course dinners<br />

at Savage’s Bentley Restaurant and Bar. At a cost of<br />

$350 a head, the dinners will also include desserts<br />

from Dufresne’s pastry chef Alex Stupak, the former<br />

Alinea pastry chef and Iron Chef America. Wareing<br />

too will be joining forces with a talented local, Peter<br />

Doyle of three hatter Est. They’ll be cooking together<br />

to present two dinners.<br />

Other international chefs taking part include<br />

Istanbul’s Musa Dagdeverin (see our Q&A on p12)<br />

and Mehmet Gurs, London’s Yotam Ottolenghi,Hong<br />

Kong’s Margaret Xu Yuan, and France’s Alexandre<br />

Gauthier. They’ll be joined by local stars including<br />

Tetsuya Wakuda, Sean Connolly, Brent Savage, Ben<br />

Shewry, Peter Doyle, Peter Gilmore and Greg<br />

Malouf. See more at siff.com.au<br />

urged staff or the public to report<br />

such incidences.<br />

Mr Whan said outbreaks of viral<br />

gastroenteritis generally increase<br />

in winter. “Viral illnesses<br />

are a common cause of gastrointestinal<br />

illness and can often be<br />

confused with food poisoning,”<br />

Mr Whan said. “Viral gastroenteritis<br />

is highly infectious.”<br />

Symptoms of viral gastroenteritis<br />

can include vomiting and<br />

diarrhoea as well as headache<br />

and muscle aches. Symptoms<br />

may take one to three days to develop<br />

and can last for one to two<br />

days or longer.<br />

As a precaution it is recommended<br />

that people who have<br />

gastro do not prepare food for<br />

48 hours after their symptoms<br />

finish. “It is important for<br />

people in the food preparation<br />

and food service industry to<br />

understand and observe that<br />

precaution,” he said. More information<br />

is available at<br />

foodauthority.nsw.gov.au<br />

Culinary tech head chef Wylie Dufresne.<br />

Horse meat<br />

on menu<br />

THE MOVE by a Melbourne chef<br />

to put horse meat on his menu has<br />

received a mix reception from diners<br />

and the public. However, so extreme<br />

have been some of the negative<br />

reactions from some sectors<br />

that award-winning chef Nicholas<br />

Poelaert, the owner of the one hat<br />

restaurant Embrasse, declined to<br />

comment publicly after he held a<br />

special dinner offering diners the<br />

chance to taste horse meat.<br />

Perth butcher Vince Garreffa<br />

was last month granted permission<br />

by the West Australian Government<br />

to become the first butcher in<br />

Australia to be allowed to sell<br />

horse meat over the counter. Garreffa<br />

later reportedly received<br />

death threats over the move.<br />

Poelaert was quick to order<br />

some of the meat and offered a special<br />

three course tasting menu for<br />

one night at Embrasse. However,<br />

when <strong>Hospitality</strong> contacted him after<br />

the dinner he declined to comment.<br />

“There are a lot of unhappy<br />

people out there,” he said “No<br />

comment.”<br />

in brief<br />

Winner of $4,600 cooking<br />

equipment announced<br />

A range of Emme Italian cooking<br />

equipment is heading to the Grand<br />

Golf Club in Southport courtesy of<br />

Scots Ice and <strong>Hospitality</strong> magazine.<br />

The club’s demi chef Catherine<br />

Walters won our competition to win<br />

the equipment worth $4,600 by<br />

correctly naming the range of brands<br />

distributed by Scots Ice in Australia<br />

and telling us why she wanted to win.<br />

“All of our current appliances are from<br />

the stone age, we would love to move<br />

into the 21st century with Scots Ice.<br />

My head chef is sick of chasing woolie<br />

mammoths with a club out the back<br />

just to serve up dinner for the night,”<br />

she wrote in her winning entry. Don’t<br />

forget to get your entries in for the<br />

next installment in the competition.<br />

See the ad on page 22 for details.<br />

And there’s more…<br />

Nadine Cove is the winner of the<br />

competition we ran in conjunction<br />

with hospitality supplier Crown<br />

Commercial. Cove, from River Deli<br />

Cafe in Nowra, NSW, has won $500<br />

worth of beautiful stylish new cutlery<br />

from the Stanley Rogers range.<br />

Healthy times ahead<br />

The Australian restaurant industry will<br />

grow by 3.8 per cent in <strong>2010</strong>-2011 and<br />

22 per cent over the next five years,<br />

according to predictions from<br />

IBISWorld. That compares to 1.7 per<br />

cent growth in 2009-<strong>2010</strong> and<br />

14.5 per cent over the past five years.<br />

The company forecast Australians will<br />

spend $10.2bn eating out in eateries<br />

over the next 12 months.<br />

Steroids and hormones in<br />

chickens a myth<br />

More than three quarters of<br />

Australians mistakenly believe chicken<br />

produced locally in Australia contains<br />

added hormones and steroids,<br />

according to new research from<br />

poultry producer Steggles. This is<br />

despite the fact that the Australian<br />

poultry industry ceased these<br />

practices nearly half a century ago.<br />

The study showed 76 per cent of<br />

people believed that hormones and/or<br />

steroids were used in chicken<br />

production here.<br />

hospitalitymagazine.com.au hospitality | august <strong>2010</strong><br />

news<br />

7

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