The only skill they have is describing cooking in prose equivalent to some soft-core porn Harold Robbins novel.
Avert your eyes, because the more attention they get, the more stupid their pronouncements.
(And yes, others have recently published about the food safety failings of celebrity chefs, but me and my gang did it first, 13 years ago, so all you posers, go find some authenticity, and go fuck yourselves.)
According to the Canberra Times, MasterChef star George Calombaris is facing legal action over food poisoning at his Hellenic Republic restaurant in Kew (some suburb in Australia).
According to a writ filed in the County Court earlier this month, Mr Schreuder claims to have become seriously ill with norovirus encephalitis after dining at the Cotham Road restaurant on Mothers Day in 2014.
An investigation by the Victorian Department of Health subsequently found that a staff member was most likely responsible for the infection of norovirus – a common, highly contagious cause of gastroenteritis.
Mr Schreuder is seeking damages for the injuries which he claims were suffered due to negligence and breach of contract by the restaurant in “causing or permitting the infected food to be served to him”.
St Kilda midfielder Koby Stevens says his recent bout of salmonella poisoning left him feeling the sickest he has been in his life.
Daniel Cherny of the Sydney Morning Heraldreports that Stevens, 25, made a belated debut for the Saints in Launceston on Saturday, starring with 28 disposals and two goals as St Kilda thumped Hawthorn by 75 points.
Traded from the Western Bulldogs at the end of last season, Stevens’ first game for his third AFL club was delayed after a dodgy meal rudely interrupted his pre-season. “I got a bit of salmonella when we were away for the last JLT series game [in Albury],” Stevens said.
“I’m not sure where or what I ate, still trying to figure that one out! I ended up in hospital for about a week and lost about eight kilos so it took me a good three weeks to get over that.”
The midfielder – who also previously played for West Coast – said the illness had taken a significant toll on his body. “I’ve never been so sick in my life,” he said.
Did Stevens have any seafood with raw egg aioli or mayo?
And if a fit Aussie rules footballer can be felled for three weeks with Salmonella, what will it do to the rest of us?
Daniel Milos, 40, was arrested a little more than two months after a man was acquitted of the violent murder of his brother Peter Milos, also a chef, at a home in the affluent suburb of Morningside, in May 2014.
Daniel Milos was one of several people arrested in 11 simultaneous raids in Brisbane on Friday morning that allegedly netted $750,000 worth of drugs, including cocaine and ice.
Police have described it as one of the largest cocaine busts in Queensland history.
Milos owns the up-market Italian restaurant Mariosarti in the riverside suburb of Toowong and has been a frequent donor to Queensland’s Liberal National Party.
He counts former premier Campbell Newman and former prime minister John Howard among those he has rubbed shoulders with, while, in 2016, a $300 per head LNP fundraiser with Julie Bishop as keynote speaker was abruptly moved, when party supporters raised concerns with the foreign minister’s office over Milos’ alleged drugs links.
Milos has previously been jailed for drug trafficking, in 2000.
He was sentenced to nine years for selling heroin but paroled after just 12 months.
Trash-talking elites are part of the reason Donald Trump is now U.S. President.
In the new book, Shattered, journalists Jonathan Allen and Amie Parnes write that Hillary Clinton’s campaign was doomed to fail. “The portrait of the Clinton campaign that emerges from these pages is that of a Titanic-like disaster: an epic fail made up of a series of perverse and often avoidable missteps by an out-of-touch candidate and her strife-ridden staff that turned ‘a winnable race’ into another iceberg-seeking campaign ship.”
Australians are also being drawn to the right, with their own versions of Aussie-first – the aboriginal population may have some thoughts on that – in which skilled 457 visas are being eliminated.
It’s not the political drift that is surprising – Australia is a country that, as John Oliver said, has “settled into their intolerance like an old resentful slipper” – it’s the response from the Group of Eight universities who wrote to Prime Minister Malcolm Turnbull on Wednesday complaining the new rules could be “extremely damaging” to academic recruitment.
Forgetting for a moment that a Group of Eight unis in a country with 23 million people is self-aggrandizing on a ridiculous scale, University of Sydney vice-chancellor Michael Spence (that’s like a university president, which is self-aggrandizing enough) told Fairfax Media, “They’re really not people flipping burgers. “If you are building world-class expertise in a cutting-edge area of science, you’re probably going to need to draw from a gene pool larger than 23 million.”
Spence, your knowledge of genetics sucks; I have a genetics degree.
In his letter to Mr Turnbull, Go8 chairman Peter Hoj said “the mere suggestion of Australia clamping down on academic mobility into Australia would be extremely damaging to academic recruitment in Australia.”
Here are my perceived limitations to academic recruitment in Australia:
Get an Internet that works and is not dependent on hobbits spinning a hamster wheel. Every time it rains, the Internet goes down, because most of the connections are underground, where water pools.
Offer something of value rather than appealing to money. It’s still not too late to life a life of substance.
Bring Australia into the 21st century by changing laws on same sex marriage, abortion, parental leave and end-of-life.
Stop casting aspersions about fast-food workers – the people who probably make your lunch Dr. vice-chancellors – and save the flipping burgers shit for your fancy club talk. Engineering geniuses still need to eat. Perhaps Australia could make it a priority that food is safe and doesn’t make people barf. The military figured this out centuries ago. Maybe universities can, eventually.
Another day, another outbreak of Salmonella traced to some Master-Chef-inspired raw egg food porn.
Paddy Naughtin of the Whitehorse Leader writes that a bad batch of eggs is being blamed for 21 people being struck down by a Salmonella outbreak believed to have been picked up at a Blackburn restaurant.
The Department of Health and Human Services and Whitehorse Council are still investigating the cause of the outbreak which affected at least 21 people who ate at the Food Republic on Blackburn Rd on March 18.
Food Republic co-owner Vanessa Lekkas said she was “genuinely distraught” for those who had been affected and was “humbled by their understanding” .
“In almost 30 years of working in the industry we’ve never seen this happen,” Ms Lekkas said.
“We get hundreds of boxes delivered each week, and it looks like one of those contained a bad batch of eggs.
“We’ve been fully transparent with the council and health authorities, and they’ve seen our food handling processes are up to scratch.
“We’ve been told the investigation is now looking at the farms where the eggs came from,” Ms Lekkas said.
Ms Lekkas said the Food Republic would no longer be serving food made with raw egg products.
Why the fuck didn’t they stop years ago?
There’s been plenty of outbreaks, plenty of publicity, but, humans being humans, they think it won’t happen to them.
I get that.
So in the interest of public health, Australians, stop serving raw egg dishes.
And food porn chefs who are food safety idiots, fuck off.
A report by the UK Health Protection Agency concluded that 529 patrons paying a ridiculous amount of money for food-porn styled dishes were sickened with Norovirus – this at a restaurant that only seats 40 patrons per night — introduced through contaminated shellfish, including oysters that were served raw and razor clams that may not have been appropriately handled or cooked.
Investigators identified several weaknesses in procedures at the restaurant that may have contributed to ongoing transmission including: delayed response to the incident, the use of inappropriate environmental cleaning products, and staff working when ill. Up to 16 of the restaurant’s food handlers were reportedly working with Norovirus symptoms before it was voluntarily closed
Last night, Heston appeared on Australian current affairs program, The Project, and left hosts and viewers scratching their heads.
“What is it that makes a great restaurant?” Aly asked.
“This might seem a little tangential,” Blumenthal replied, which turned out to be the understatement of the year.
“Human beings became the most powerful species on the planet because through being able to imagine things that don’t exist we created shared beliefs. So all the things that happened after humans: religion, money, language, cultures, social media, fairy tales, they are very human being.
“The reason that happened was the brain trebled in size for lots of reasons but primarily through eating cooked food. It broke the food down and our gut changed and this [touches head] is on top of our body to protect, because this [touches neck] is where the next generation are prepared for life.”
Blumenthal’s answer was met with blank stares from The Project panelists, but the celebrity chef pushed on.
“And so the thing, we should be called omnivores or herbivores, we’re coctivores … we are interdependent beings,” he said.
“We’ve been able to work collectively in numbers larger than any other creature and our efficiency in group learning has become quicker, quicker, quicker, quicker. We don’t have to climb a mountain to get water every day, we don’t have to kill an animal to the death to feed our children.”
The Project’s resident smarty pants, Waleed Aly, interjected and said, “That explains why we like restaurants, but how do we tell the good ones from the bad ones?”
And Blumenthal was off again. “We have two universes,” he said.
“We have our internal universe, our human being and we have our human doing. We have our feelings and our emotions and then we have getting on in life … The problem that’s happening is we are confusing the two things. We are thinking that our happiness is going to be developed by a numerical system … thank god we have because that’s what’s got us to where we’ve got to.
(Hang in there, it’s almost over)
“There’s a palliative care nurse that wrote a piece in The Guardian last year, the most common things, regrets people had while they were passing away and it was they wished they lived a life true to themselves,” Blumenthal said.
“If every human being had an ambition not to have that feeling, and that’s because our new brain that came from eating cooked food … starts to fade and then our raw emotion comes through and we realise, actually, this is about emotion. Food is about emotion.”
Food is also about sustenance, enjoyment, socializing, and not making one barf.
Heston is a master of both food and words to make one barf.
The restaurant inspection system in Brisbane is hopeless beyond belief.
For a cow town that wants to profit from tourism rather than coal and cattle, they are beyond stupid about it.
At least we got good folks to coach the little kids in hockey.
The disclosure system is voluntary. If a restaurant gets two-stars-out-of-five, for example, they don’t put up the sign.
How is it that Toronto, LA, NYC and hundreds of other places figured out how to make restaurant inspection disclosure mandatory, yet Brisbane and most of Australia go on a faith-based system – which usually involves someone blowing someone.
According to the Courier Mail,the parents of a Brisbane city councillor have admitted breaking food safety laws enforced by the council, with inspectors finding cockroaches “happily living” in the carvery they run in a city foodcourt.
Paddington councillor Peter Matic’s parents Milovan and Milena Matic were slapped with fines after a council health inspector unearthed issues with cleanliness, maintenance and cockroaches at their Carvey and Seafood in the Myer Centre in January last year.
The couple were fined $3000 each after pleading guilty to failing to ensure the business complied with the food Act.
The company, Nano Investments Pty Ltd, also copped a $29,000 fine for five counts of failing to comply with the food standards code.
Kevin Cartledge, for Brisbane City Council, said officers inspected the eatery on January 19, 2016, and issued an improvement notice.
So a whole bunch of people ate at that shitshow after the Jan. 19, 2016 inspection, but no one bothered to tell customers.
It’s some perverse British legal system thing, that potentially puts consumers at risk for months after the failings are discovered.
When they returned two days later, the officers discovered the business was still breaching food safety laws, triggering a suspension the following day.
He said the most concerning element was the presence of a large number of cockroaches.
“You have, essentially, the perfect circumstances for cockroaches to live and breed,” he said.
“Given that there were adult and juvenile cockroaches in the premises, it clearly suggests that there was a life cycle and these cockroaches were happily living and feeding.”
He pointed out the company has had compliance issues in the past, and infringements notices had been served.
“This is a company that has been put well and truly on notice yet has still failed to comply with their requirements under the Act,” he said.
So why the fuck wouldn’t you make it public to warn unsuspecting consumers that the place was a shithole?
Too much monkey business.
Going public: Early disclosure of food risks for the benefit of public health
NEHA, Volume 79.7, Pages 8-14
Benjamin Chapman, Maria Sol Erdozaim, Douglas Powell
Often during an outbreak of foodborne illness, there are health officials who have data indicating that there is a risk prior to notifying the public. During the lag period between the first public health signal and some release of public information, there are decision makers who are weighing evidence with the impacts of going public. Multiple agencies and analysts have lamented that there is not a common playbook or decision tree for how public health agencies determine what information to release and when. Regularly, health authorities suggest that how and when public information is released is evaluated on a case-by-case basis without sharing the steps and criteria used to make decisions. Information provision on its own is not enough. Risk communication, to be effective and grounded in behavior theory, should provide control measure options for risk management decisions. There is no indication in the literature that consumers benefit from paternalistic protection decisions to guard against information overload. A review of the risk communication literature related to outbreaks, as well as case studies of actual incidents, are explored and a blueprint for health authorities to follow is provided.
After five years I’m slowly starting to learn Australian.
But really, I can’t understand most of what the locals say.
I smile and wave.
Meat pies produced by a single manufacturer, the Pork Pie Shop in Victor Harbor, south of Adelaide has sickened at least 5 people with Salmonella.
Just cook it doesn’t cut it.
The business has stopped production of the pies and is working on a recall.
The pies are currently stocked by about 30 retailers, including independent supermarkets, delis and butchers across metropolitan Adelaide.
The five salmonella cases have involved people aged 54 to 80. Four of those people have been hospitalised.
The pies — which contain pork, aspic jelly and sometimes veal — were made by the Pork Pie Shop at Victor Harbor and distributed to dozens of supermarkets, delis and butchers across Adelaide, have so far been linked to five cases of salmonella food poisoning.
The five people affected are aged 54 to 80 years of age and of those, four have been hospitalised.
SA Health director of food and controlled drugs Dr Fay Jenkins confirmed five cases of salmonella have been linked to the products from the manufacturer so far.
“The business has since ceased the manufacturing of both products until further notice and is working to recall the pies,” she said.
“Both the pork pies and Ascot pies are stocked at around 30 businesses including independent supermarkets, delis and butchers across metropolitan Adelaide.
“We are working with the manufacturer to ensure the pies will be removed from supply from all stockists as soon as possible.”
Dr Jenkins said people should not consume either products.
“As a precaution, SA Health recommends anyone who has pork or Ascot pies in their home to contact the place of purchase to confirm if the product is from The Pork Pie Shop,” she said.
“If so, people should either discard the pie immediately or return it to the place of purchase.
“Products from other manufacturers will be safe to consume and there is no reason for people to be concerned.”