The Wineslinger Awards’ Top 50 Venues 2020 have been announced with only the Northern Territory missing out on at least one venue making the list.

Making it to the list is the first stage in the process, with each of the 50 venues  now in the running for the ‘Wineslinger’, ‘Best New Haunt’, the ‘Maverick’ and ‘People’s Choice’ trophies.

Sommeliers, journalists and hospitality professionals from across the country are involved in the voting process.

Voting for the trophies ends on 19 October 2020 at 12.00pm and it is now open to the public to choose the ‘People’s Choice’.  FDor each vote by the public, a $1 will be donated by Wineslinger to the hospitality relief program “Tip Jar”, so we not only get to vote for our favourite wine place but can help support those working in it whilst we vote.

The award ceremony will be done virtually  because of COVID-19 on the 19 October 2020

Wineslinger Founder Rory Kent said;“COVID-19 has made it a pretty tough year for venues nationwide, with forced closures across the industry. We’ve all been bottled up. Some adapted by pivoting to selling wine retail and food as takeaway, some others battened down the hatches and waited for the storm to pass, while others cut their losses and shut up shop. Right now is a time when venues need support and recognition more than ever. It’s a time to celebrate those places and hospitality professionals that we love. Additionally, we’re determined to raise funds through Tip Jar that will feed, house, employ, upskill and support the food and beverage industry.”

So where are the best wine venues for 2020 – is yours on the list?

ACT

Bar Rochford, Canberra

NEW SOUTH WALES

10 William Street, Paddington

Alberto’s Lounge, Sydney

Bentley Restaurant & Bar, Sydney

Bibo Wine Bar, Double Bay

Dear Sainte Eloise, Potts Point

Ester, Chippendale

Fix Wine, Sydney

Fleet, Brunswick Heads

Love, Tilly Devine, Darlinghurst

Ode Bar, Bondi

Poly, Surry Hills

Ragazzi, Sydney

Where’s Nick, Marrickville

WyNo x Bodega, Surry Hills

QUEENSLAND

Cru Bar + Cellar, Fortitude Valley

La Lune Wine Co, South Brisbane

La Lupa, West End

Maeve Wine Bar, South Brisbane

Snack Man, Fortitude Valley

SOUTH AUSTRALIA

Hellbound, Adelaide

Leigh Street Wine Room, Adelaide

Mother Vine, Adelaide

The Salopian Inn, McLaren Vale

The Summertown Aristologist, Summertown

TASMANIA

Havilah, Launceston

Lucinda, Hobart

Sonny, Hobart

Stillwater, Launceston

Tom McHugo’s Hobart Hotel, Hobart

VICTORIA

Bar Liberty, Fitzroy

Carlton Wine Room, Carlton

City Wine Shop, Melbourne

Embla, Melbourne

Etta, Brunswick East

France-Soir, South Yarra

Geralds Bar, Carlton North

Marion, Fitzroy

Napier Quarter, Fitzroy

Old Palm Liquor, Brunswick East

Union Street Wine, Geelong

Winespeake, Daylesford

WESTERN AUSTRALIA

Lalla Rookh, Perth

Le Rebelle, Mount Lawley

Liberté, Albany

Lulu La Delizia, Subiaco

Madalena’s Bar, South Fremantle

Petition Wine Merchant, Perth

Settlers Tavern, Margaret River

Wines of While, Perth

The following is a notice from Food Standards Australia New Zealand and is included here with permission.

P1050 – Pregnancy warning labels on alcoholic beverages

July 2020

The Australian and New Zealand governments advise women not to consume alcohol during pregnancy.

On 17 July 2020, Minister’s responsible for food regulation (the Forum) accepted a proposed draft standard for pregnancy warning labels. In making its decision, the Forum confirmed its ongoing commitment to mandatory pregnancy warning labels on alcohol to ensure women are appropriately informed about the advice to not consume alcohol while pregnant. See the Forum communique here.

On 31 July 2020, the Australia New Zealand Food Standards Code was amended to include new requirements for pregnancy warning labels on packaged alcoholic beverages.

Information for industry including downloadable labels are available at the Food Standards Australia and New Zealand website.

Forum Request for Review

On 17 February 2020, FSANZ notified the Forum of its decision to approve an amendment to the Food Standards Code to require a pregnancy warning label on packaged alcoholic beverages sold in Australia and New Zealand.

On 7 April 2020, the Forum requested a review of the amendment on the grounds that it places an unreasonable cost burden on industry. The Forum requested the review consider the colour requirements of the label and signal wording.

Following its review, FSANZ notified the Forum of its decision to reaffirm the amendment with a change to the signal words from ‘HEALTH WARNING’ to ‘PREGNANCY WARNING’, and an extended transition period for implementation from two years to three years.

If you ask people which is your least favourite vegetable, Brussel sprouts is a very popular answer. Others will say when done with garlic or other flavourings, they are a favourite. The fact is that these are not the most popular of the vegetables, Their relatives in the cruciferous vegetables, cabbage and broccoli are also not that popular.

The problem is that these vegetables are likely to be the best of all vegetables when it comes to preventing advanced blood vessel disease, particularly in older women.

A recent study of 684 older women from Western Australia has shown that with a higher consumption of these vegetables in their diets that there is a lower build up of calcium on the aorta, which is a significant cause for heart attack and stroke.

The build up of this fatty calcium deposits restricts vessel resulting in a higher chance of heart attacks and strokes.

The research has been published in the British Journal of Nutrition was done by ECU’s School of Medical and Health Sciences and The University of Western Australia

Lead researcher Dr Lauren Blekkenhorst said; “In our previous studies, we identified those with a higher intake of these vegetables had a reduced risk of having a clinical cardiovascular disease event, such as a heart attack or stroke, but we weren’t sure why.”

It may be the increased level of Vitamin K in these vegetables which may be the factor contributing to this calcium decrease, but how that works is yet to be determined

Dr Blekkenhorst said “That’s not to say the only vegetables we should be eating are broccoli, cabbage and Brussels sprouts. We should be eating a wide variety of vegetables every day for overall health and wellbeing.”

The Heart Foundation Manager, Food and Nutrition, Beth Meertens said; “Heart disease is the single leading cause of death in Australia and poor diet is responsible for the largest proportion of the burden of heart disease, accounting for 65.5 percent of the total burden of heart disease.The Heart Foundation recommends that Australians try to include at least five serves of vegetables in their daily diets, along with fruit, seafood, lean meats, dairy and healthy oils found in nuts and seeds. Unfortunately, over 90 percent of Australian adults don’t eat this recommended daily intake of vegetables.”

So have some Brussel sprouts or cabbage in a nice garlic sauce or find another way to get another  extra serve  of these heart savers  into your diet each day.

The following is the latest food recall notice from Food Standards Australia New Zealand and is included here with permission;

Inner Goodness UHT Soy Milk 1L  

​Date published: 14 August 2020

Product information

ALDI is conducting a recall of Inner Goodness Regular UHT Soy Milk 1L. The product has been available for sale at all ALDI stores.

Date markings

Best Before 12/03/2021

Problem

The recall is due to potential microbial contamination.

Food safety hazard

Food products with microbial contamination may cause illness if consumed.

Country of origin

Australia

What to do​

Customers should not consume this product and should return it to any ALDI store for a refund of the purchase price. Any consumers concerned about their health should seek medical advice.

For further information please contact:

Food Recall Hotline on 1800 709 993

Additives in the Food Standards Code are ingredients added to food to improve, one of more characteristics or issues related to that food. They can be for several reasons including; enhancing flavour, modifying textures, extending shelf life or even improving appearance.

Food Standards Australia New Zealand (FSANZ)is responsible for ensuring that the additives permitted by the Food Standards Code are safe for consumption and achiev what is expected.

To add a new additive to the current list can be either through an Application from outside FSANZ or a Proposal from within.

Usually these processes are about adding another additive to a current category.

However, there is a current Application before FSANZ about a whole new type of food additive. The following is from a current media release from FSANZ and is included here with permission.

 Call for comment on a new type of food additive

Food Standards Australia New Zealand (FSANZ) is calling for comment on an Application to allow a new type of additive under the Food Standards Code.​

FSANZ CEO Mark Booth said the additive is sourced from a particular type of mushroom called ‘sweet osmanthus ear’, and if approved, would be used to preserve non-alcoholic drinks.

“Extracts from the mushroom (known as jelly mushroom glycolipids) are used to protect food from common yeasts, moulds and bacteria that may grow over time.”

“We carried out a safety assessment and found it is safe for use based on the proposed maximum permitted levels the Application calls for.”

“To help people make informed choices about their food, mandatory labelling requirements apply and this food additive will need to be declared on the ingredients list.” Mr Booth said.

To have your say, see our call for comment page.
Submissions close: 17 September 2020.​ 6pm (AEST)

What happens to my feedback?

Submissions will be published to our website as soon as possible after the end of the public comment period.

We will consider all feedback received through this submission process before making a decision on whether to approve the application.

FSANZ’s decision will be notified to ministers responsible for food regulation who can ask for a review or agree that the standard should become law.

More information

• How to make a submission
• Read the assessment documents: A1180 – Natural Glycolipids as a preservative in non-alcoholic beverages

Additives and processing aids​​​

So each year for a week each August we recognise the importance of science in our lives. In 2020 this importance is probably more apparent that in any other year since it started in 1997, with all of us being impacted daily by a virus and the scientists who are advising our governments about it.

In previous years there were events all over Australia to get people involved. Although there are still museums and other places in some states still open an having specific Science week activities, the vast majority of the events this year will be done online.

National Science Week 2020  is from 15 to 23 August and is  considered an opportunity for everyone to talk science, see science and do science

The major event of the week in the ACT in 2020 is the Selfie Satellite, a flyover of Canberra and surrounds by a Maxar satellite on Monday 17, Wednesday 19 and Friday 20 August. Residents are all being encouraged to do artwork or messages and take them out into their yards so the satellite can snap them all recognising Science Week.

This flyover is just one of more than hundreds of different local events happening across the country and the internet.

For more information about the Events Calendar  for each state / territory go to https://www.scienceweek.net.au/

Well, the answer is no. But it depends upon the actual cut according to the Food Safety Information Council. The following is from the FSIC website (https://foodsafety.asn.au/pork-how-to-cook-it/?fbclid=IwAR1Za3y0f1_A1_WfV53ycz2gBk4EPKYk3Rf8Z2JTqJeYApJh_1-shYDms1A) about cooking pork;

“Pork in whole cuts will only be contaminated on the outside so can be cooked to your taste as long as it is browned on the outside. However it is better quality if pork steaks and pieces are cooked to 70°C and roasts to between 70°C and 75°C in the centre.

Pork that is minced, stuffed, rolled or boned or is mechanically tenderised (with small holes in the surface to penetrate into the meat) will be contaminated by bacteria throughout so must be cooked to 75°C in the centre. You can’t tell if it has reached a safe temperature just by looking so always use a meat thermometer”

The Australian Pork Ltd website (https://www.pork.com.au/hints-overview/) gives some tips and recommended methods for cooking pork properly, including the following;

• Like all meat, pork continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving (except for sausages and mince).
• Always cut meat across the grain to keep tender.
• Avoid frequent prodding of the meat while cooking.
• For best results, meat should be brought to room temperature prior to cooking.
• Marinating can add extra flavour and tenderness, especially on the BBQ.

The following statistics are from an ABARES study from 2020 based article in Food Australia in the July to September 2020 edition. These highlight the importance  of export.

90 percent of Australia’s agricultural water usage was used on irrigated crops which make up 30 percent of agricultural production.

Australian agricultural exports are valued at $48 billion.

71 percent of Australia’s agricultural production is exported.

Imported products makes up 11 percent of our expenditure on food and beverages.

In 2019 Australia was in the Top Ten countries in the world in terms of food affordability and availability.

Australia was rated by the Food and Agriculture Organisation in 2019 as equal first for the lowest level of undernourishment

The following are the levels of exported agricultural production;

• Beef and veal – 75 percent
• Sugar – 86 percent
• Rice – 74 percent
• Canola – 72 percent

These statistics highlight just how important export is to our food production and how issues such as COVID-19 which inhibit or stop this vital side to business can have significant rolling impacts.

The following is a notice from Food Standards Australia New Zealand and is included here with permission.

28 July 2020

Food Standards Australia New Zealand (FSANZ) is calling for public comment on its review of a recent ban on the retail sale of pure and highly concentrated caffeine food products.

FSANZ CEO Mark Booth said pure and highly concentrated caffeine food products were banned from retail sale in December last year following a review which found these products pose an unacceptably high risk to people in the community.

“In August 2019 Health Ministers asked FSANZ to review the safety of these products after the tragic death of a young man in NSW from caffeine toxicity related to a pure caffeine powder.

“Our risk assessment found small amounts of these substances (less than a teaspoon) can cause severe health effects, including death.

“As these products were banned under an urgent proposal, we are now required by the FSANZ Act to review our original decision and decide whether to reaffirm, amend or repeal it.

“Our assessment of the original decision has confirmed that the sale of pure or highly concentrated forms of caffeine to consumers is an unacceptable risk.

“However, we recognise there are broader issues relating to caffeine in the general food supply that couldn’t be addressed in our urgent proposal due to the time constraints and need to act urgently on these particular products.

“Therefore, our preferred option is to raise a separate proposal to review the regulation of caffeine in the general food supply and determine if additional measures are needed to protect sensitive subpopulations such as children, pregnant or breastfeeding women and people sensitive to caffeine.

“The ban on pure and highly concentrated caffeine products would remain in place if a new, separate proposal process is undertaken,” Mr Booth said.

To have your say, see our call for comment page. Submissions close at 6pm (Canberra time)  4 September 2020.

More information:

• P1054 – Pure and highly concentrated caffeine products
• How to make a submission
• 2019 FSANZ Review: Safety of caffeine powders and high caffeine content products

Media contact 

0401 714 265 (Australia)
or +61 401 714 265 (from New Zealand)

The following is an updated recall notice from Food Standards Australia New Zealand and is included here with permission.

THIS RECALL HAS BEEN UPDATED WITH NEW INFORMATION (IN RED) AS OF TUESDAY 21 JULY 2020. THE FSANZ WEBPAGE FOR THIS RECALL HAS ALSO BEEN UPDATED.

21 July 2020

Dear Subscriber

A new Australian consumer level food recall has been published on the FSANZ website:

Pana Organic Peanut Butter Chocolate Spread 200g

​25 June 2020

Updated on 21 July 2020

Product information

Pana Organic is conducting a recall of Peanut Butter Chocolate Spread 200g. The product has been available for sale at Woolworths, IGA’s, independent and speciality food stores nationally.

Date markings

Best Before 05/02/2021

Best Before 24/04/2021

Problem

The recall is due to the possible presence of undeclared allergens – tree nuts (cashew and pistachio).

Food safety hazard

Any consumers who have a tree nut (cashew and pistachio) allergy or intolerance may have a reaction if the product is consumed.

Country of origin

Australia

What to do​

Consumers who have a tree nut (cashew and pistachio) allergy or intolerance should not consume this product and should return the product to the place of purchase for a full refund.

For further information please contact:

Pana Organic

​1300 717 488