Is it bred in a sewer?

I had an interesting experience the other day when we ventured out to get some old fashioned fish and chips. I prefer to have Australian fish so naturally I asked what was on offer. We drove to three well known fish and chipperies of which not one stocked Australian fish. Under the new food laws, it is compulsory to label each fish accurately by variety and country of origin. Not one of the establishments complied. These laws were introduced to stop operators from misleading the public and it seems to me that operators are taking their chances to enjoy their patron’s ignorance until authorities catch up with them. It is an appalling practice to sell imported Bassa, claimed to be bred in the sewers of Asia according to current affair shows under various guises including most often Dory. Generally the average Australian cannot identify fish let alone their origin. They trust the operator thus leaving the professional responsibility with the operator. A faith most often left to abuse.

On the other hand we have thousands of restaurants serving plated or value-added fish which in my opinion also share the professional responsibility. Major chain, Sizzler currently has a calamari and whiting promotion of which the question I pose is whether the seafood is local or imported. The same is questionable of chains like McDonalds with their fish burgers. If we expect our retail outlets to accurately present the choice to our consuming public the same should be expected of our restaurants.

15...an inspiring hit!

I don't know if you've managed to watch Jamie Olivers 15 Australia as yet but for anyone in the industry it has been an inspiration. Finding apprentices is hard enough let alone recruiting the 15 way!

I enquired about the restaurant 15 and was told by an insider that they have a dedicated call centre with 8 staff just taking bookings...wow...I thought it'd be popular but that's a restauranteurs dream!

Delicacy or disgrace?

Arnold Schwarzenegger, Martin Sheen, Charlie Trotter and Wolfgang Puck may not have a lot in common but they are at the centre of a culinary controversy that is quickly gaining momentum. In this month's eatdrink, I raised the lid and asks some hard questions.

The prospect of commenting on such a sensitive subject such as Foie Gras hit a nerve with the majority of chefs afraid to make public comment.

In an eatdrink phone poll Australian consumers were much more enthusiastic to comment and the results were frightening. A whopping 90% had no idea what foie gras was. They say love is blind, it appears our affection for Foie Gras is no exception; with the clear majority preferring to remain ignorant to what would be considered a cruel end for the ducks. It would be encouraging to believe that it is ignorance alone which perpetuates Foie Gras’ continuing popularity.

Foie gras, ban it or embrace it? The jury’s still out but the controversy is hotter then ever and it leaves us with the hard question to answer, does Foie Gras have a place on Australian tables?

Have you say. Vote today at http://www.eatdrink.com.au