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		<title>TAFE NSW launches new training program.</title>
		<description><![CDATA[The Sydney Institute and Northern Sydney Institute have initiated a new industry driven training program – Appetite for Success – designed to develop and groom tomorrow’s leading chefs and cooks to ensure they have a long, successful and balanced career in the hospitality industry.
Participants in the program will receive special training from high-profile mentors.
“The reality of being a chef in today’s market requires a multitude of skills,” Matt Kemp, Head Chef and owner of Restaurant Balzac said.
“To be successful we know cooking is an element but it is just one ...]]></description>
		<link>http://www.eatdrink.com.au/2010/08/tafe-nsw-launches-new-training-program/</link>
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		<title>Michael Dawkins Joins Hyatt Regency Sanctuary Cove</title>
		<description><![CDATA[General Manager Patrick Hardy is pleased to welcome Michael Dawkins to the role of Food &#38; Beverage Director, Hyatt Regency Sanctuary Cove.
Michael boasts twelve years food and beverage experience at sister resort Hyatt Regency Coolum.
&#8220;Michael has an unprecedented knowledge of Food &#38; Beverage in a hotel environment and we are extremely pleased to have him join our management team here at Sanctuary Cove,&#8221; said Patrick.
As Director of Food &#38; Beverage, Michael will overlook all aspects of food and beverage for the hotel including The Fireplace; Cove Cafe; The Verandah Bar; ...]]></description>
		<link>http://www.eatdrink.com.au/2010/08/michael-dawkins-joins-hyatt-regency-sanctuary-cove/</link>
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		<title>Hong Hai Noodle Bar fail to comply with Food Act</title>
		<description><![CDATA[The NSW Food Authority has released new data on several eateries who have failed to comply with the Food Act.
&#8220;A number of Sydney CBD eateries have been identified in recently finalised prosecutions with a combined total of almost $30,000 in fines and costs issued to four businesses in Hunter St for various breaches of the Food Act,&#8221; Minister Steve Whan said.
&#8220;Some of these offences include such unpalatable acts as food, waste and grease build up and the failure to eradicate and prevent the harbourage of pests with live cockroaches, rodent ...]]></description>
		<link>http://www.eatdrink.com.au/2010/08/hong-hai-noodle-bar-fail-to-comply-with-food-act/</link>
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		<title>Brown Brothers Purchase Tamar Ridge Estates</title>
		<description><![CDATA[Brown Brothers has entered into an agreement with Gunns Limited to purchase its Tamar Ridge Estates vineyard and winery interests.
Brown Brothers CEO, Ross Brown said the family was delighted to have the opportunity to acquire Tamar Ridge Estates which will be the ideal complement to its existing vineyards and brands.
“The Brown Brothers Board has been carefully considering how global warming may impact our vineyards through drought and high temperatures and recently adopted a strategy to source grapes from cooler areas. As part of this process, we discovered Gunns Limited in ...]]></description>
		<link>http://www.eatdrink.com.au/2010/08/brown-brothers-purchase-tamar-ridge-estates/</link>
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		<title>Refurbishment for Eagle Street Pier approved</title>
		<description><![CDATA[ 
Brisbane’s Eagle Street Pier is in for a facelift. Dining venues like  Il Centro, Cha Cha Char and ARIA will continue to enjoy the iconic waterfront precinct while Stockland commence their multi-million dollar refurbishment. There are also plans for additional premium restaurants and several high quality quick service lunch operators.
Plans have been approved by the Brisbane City Council and work has commenced with completion due in late 2010.
Stockland Queensland Regional Asset Manager, David McGuire, said Eagle Street Pier was already synonymous with fine dining thanks to award-winning tenants such ...]]></description>
		<link>http://www.eatdrink.com.au/2010/08/refurbishment-for-eagle-street-pier-approved/</link>
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		<title>Duck Duck Goose now open</title>
		<description><![CDATA[Situated in Melbourne&#8217;s Artemis Lane, the 1,200 SQM restaurant brings the tastes of Hong Kong to Melbourne via Paris.
Accommodating up to 300 diners, Duck Duck Goose is divided into the ‘light side’ and the ‘dark side’. The light side serves Chinese cuisine: fresh, fast and flavoursome yum cha to diners seated on stylish Scandinavian Wegner chairs.
The ‘dark side’ of the restaurant is the glamorous, French part, which features an in-door pool crowned with bamboo pendant lights, prominent wine room, solid black marble table tops and champagne bar.
Restauranteur, Edward Ng who ...]]></description>
		<link>http://www.eatdrink.com.au/2010/07/duck-duck-goose-now-open/</link>
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		<title>Heather Zheng joins Nobu</title>
		<description><![CDATA[Nobu Melbourne is pleased to announce the appointment of Heather Zheng as the award-winning restaurant’s new Chef de Cuisine.
Beijing-born, American-raised Zheng has recently re-located to Melbourne from where she has spent the last five years working in Las Vegas.
 Zheng is familiar with Nobu’s peruvian-influenced Japanese cuisine as she has spent more than two years working at Nobu Las Vegas.
Most recently, Zheng was a sous chef at the French restaurant, Andre’s. The restaurant was awarded a Michelin Star in both 2007 and 2008.
From late 2005 until early 2008, Zheng was ...]]></description>
		<link>http://www.eatdrink.com.au/2010/07/heather-zheng-joins-nobu/</link>
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		<title>Too crook to cook</title>
		<description><![CDATA[With the chill of winter well and truly upon us, the risk of viral gastro contamination heats up.
Primary Industries Minister, Steve Whan is urging chefs and cooks to take care in the kitchen during the peak viral gastro season.
&#8220;This warning applies particularly to those food industry professionals who come into contact with the preparation and service of food for hundreds, if not thousands of people,&#8221; Minister Whan said.
&#8220;If you’re crook don’t cook is a good basic rule to apply in the workplace.&#8221;
&#8220;Under the Food Standards Code it is illegal for ...]]></description>
		<link>http://www.eatdrink.com.au/2010/07/too-crook-to-cook/</link>
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		<title>Provide correct pricing on menus or else</title>
		<description><![CDATA[The Australian Competition and Consumer Commission is using its new powers to issue infringement notices to a number of restaurants and cafés which have menus that fail component pricing laws.
Infringement notices carry penalties of $6,600 for corporations and $1,320 for individuals, and if the infringement notice penalty is not paid, the business may face court action.
The infringement notices are being issued against restaurants and cafés which have failed to provide the total price for menu items where weekend and holiday surcharges apply.
&#8220;The course of action taken by the ACCC follows ...]]></description>
		<link>http://www.eatdrink.com.au/2010/07/provide-correct-pricing-on-menus-or-else/</link>
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		<title>Six month trial begins for Scores on Doors</title>
		<description><![CDATA[The six month trial of the Scores on Doors foodservice safety and hygiene rating system begins in NSW 1 July 2010, with 20 local Councils across the state taking part, Primary Industries Minister Steve Whan said today.
“The NSW Food Authority was overwhelmed with the support and enthusiasm shown by its Local Government food safety partners,” Minister Whan said.
“The 20 participating Councils are an excellent representation of metropolitan and regional LGAs which will give us a good feel for the experience of communities across NSW.”
The Councils participating in the trial are:
Goulburn, ...]]></description>
		<link>http://www.eatdrink.com.au/2010/07/six-month-trial-begins-for-scores-on-doors/</link>
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