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RSA UPCOMING DATES:

3rd March 2010 - Wallarah Bay

10th March 2010 - Gosford RSL

RCG UPCOMING DATES:

4th March 2010 - Wallarah Bay

The winners of the 2010 Sydney International Wine Competition (SIWC) were announced at a presentation lunch at Sydney’s Shangri-La Hotel on Saturday, 20 February.

Peter Lehmann Wines was the big winner of the day, with the Peter Lehmann Wines 2004 Margaret Barossa Semillon taking home the trophy for best wine of the competition, along with the trophy for best medium-bodied dry white table wine and best white table wine of the competition.

It also picked up a Blue Gold medal and was named in the SIWC top 100. The wine’s namesake, Margaret Lehmann, was in attendance with husband Peter to accept the award for the second time in three years.

“It really is a great thrill for both Peter and I to be here this afternoon to collect the Joy Lake Memorial Trophy for the Best Wine of Competition, and I know that chief winemaker, Andrew Wigan, and all his winemaking team are overjoyed with the news as well,” she said.

“Barossa Semillon has always been the variety dear to my heart and having won this award for the second time in three years yet again proves the point that Barossa Semillon is such a great food wine and worthy of being considered as one of Australia’s great white wine varietals.”

Peter Lehmann Wines also received gongs for its 2004 Wigan Eden Valley Riesling and the 2008 Layers Red.

Other standout wins on the day included Westend Estate picking up the trophy for most successful winery, Sticks No.29 Shiraz Shyiraz 2008 taking home the trophy for best dry red table wine, and Saddler’s Creek Classic Hunter Semillon 2005 being awarded the runner’s up trophy for best wine in the competition.

The Sydney International Wine Competition aims to uncover Australia’s most food-friendly wines by judging each wine style category alongside a specially designed menu.

The results are then compiled into the Top 100, which consumers can refer to when it comes to choosing wine for dining occasions.

New NSW Food Safety Regulations will soon require every hospitality business in NSW to have a designated food safety supervisor responsible for implementing safe food handling on the premises. For all food handlers and food safety officers in NSW, a formal food handler qualification can only improve your understanding and ethics in dealing with food safely together with employment prospects and advancement in the hospitality and tourism industry.

http://www.foodauthority.nsw.gov.au/industry/food-standards-and-requirements/proposals-policy/food-safety-supervisor-initiative/