Arbeit macht frei: - Fredrick Töben

10 L ice-cream container would arrive: in my first weeks it lasted almost a
week, but during my stay a number of young prisoners discovered the ice
cream in the freezer and by Monday it would all be gone!
Monday had pasties and pies for lunch and for our 5 p.m. evening meal
was beef or chicken Schnitzel or grilled sausages with mashed potato,
pumpkin and zucchini. During the week there was a variation for lunch and
tea: tacos and potato wedges, salad rolls with ham and chicken loaf; Asian
beef satays, rice stir fry, vegetables, hot dogs, cheese and onions, grilled
rump steak, baked potato, carrots and silver beet; braised steak and onions,
baked potato, carrots and spinach; roast chicken, baked potato, corn
nibblets and broccoli.
Lunch on Fridays was hamburger and hash brown, and tea was crumbed
fish, chips and tossed salad and lemon, alternating with calamari, chips and
coleslaw.
The fare was a little simpler on Saturday. Lunch was eggs, baked beans and
bacon or sausages, or pizza and garlic bread. Then for tea lasagne or ravioli
with tossed salad and garlic bread, or spaghetti bolognaise and tossed salad.
Huey, the Vietnamese, provided well for those who tired of the kitchen
menu. He supplemented their meals at regular interval with a splendid
serving produced in the wok that lived in the kitchenette. The table just
inside the Bottom Cell Block corridor often saw four or five individuals
smacking and licking their lips as they devoured Huey’s delicious fare. Jim,
especially, would miss the cooking when it was Huey’s time to move to the
pre-release centre in Adelaide.
In the public areas leaflets advised the prisoners of, for example, the
following:
ASIAN SPECIAL BUY
ORDERS ARE TO BE
INTO CANTEEN BY
THURSDAY 24 th
SEPT. FOR
DELIVERY ON
THURSDAY 1 st
OCT.
PUT YOUR ORDER
IN NOW.
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