“If you have an apple and I have an apple and we exchange these apples, then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas.” Bernard Shaw

While Bernard Shaw has been dead for over 60 years and was Irish to boot, this quote could not be more relevant to the Food Service industry in Australia.

As far as industries go, Food Service has to be one of the most competitive, dynamic and unpredictable. It demands constant self-appraisal and reinvention with little room for error. At a time when margins are so tight that it makes running a profitable restaurant nigh on impossible, I can’t help but think that it will be our ability to work together as a ‘food community’ and share knowledge/ideas that will propel the industry forward. 

With this in mind, Simon George & Sons invites you to join us at the FOOD SERVICE AUSTRALIA event being held at the Royal Hall of Industries, Moore Pk between Sunday,  27th May and Tuesday 29th May, 2012. Food Service Australia is a show dedicated to the Food Service industry; where everyone from producers to chefs can come to network, be inspired and find products and services relevant to their business needs.

For our part, Simon George & Sons will be hosting a killer stand at the event! You will find us in the thick of the action, halfway between the Restaurant and Chef theatres. Come join us for a chat about our speciality lines, processing plant and online ordering or simply come recharge the batteries and enjoy some fresh produce.

While you’re at it, why not enter ‘Chef of the Year 2012’ and take home $10,000 prize money! Won by Nicolas Poelaert from Embrasse in 2011, ‘Chef of the Year’ sees Australia’s best battling to create three knockout dishes from a ‘black box’ of ingredients in just one hour. As a sponsor of ‘Chef of the Year’ in 2012, Simon George & Sons is looking forward to seeing the wonderful talent of Australia’s chefs on show. Entries close tomorrow, click here to enter or find out more.

To join us in trading ideas and apples Food Service professionals can register at www.foodserviceaustralia.com.au

We hope to see you there.


Sourcing product from accredited suppliers is the best way for businesses to protect themselves from the very real cost of unsafe food practices. It only takes one bad egg for your business to be left facing litigation, hefty fines, forced closure and widespread bad publicity.

 The deadly ‘Spanish cucumber’ Ecoli outbreak in Europe (which ended up actually being caused by sprouts grown from contaminated seeds) reminded the culinary world that no matter where you fall on the food chain, taking chances with food safety is not an option.

 Here are some good questions to ask your suppliers, if you want to avoid headlining the morning rag and the dreaded ‘Name and Shame’ website:

  • Have you had any contact with a person with a shiny badge (Food Authority)?
  • Are you HACCP accredited? If so can you provide current HACCP and Food Authority certificates? HACCP is an internationally accepted food risk management system. Accreditation demonstrates the investment of time and money to establish and maintain world-class food safety protocols
  • If pending, when will your HACCP accreditation be finalised? The average timeframe for achieving HACCP accreditation is 6 months. The process may take longer if the amount of work required to meet the set criteria is extensive or complex
  • What are you accredited for? This question ensures compliance for all areas of the business- i.e. processing , storage, transport
  • Are your agents/suppliers required to provide HACCP accreditation?
  • Does your Food Authority licence cover all products/areas of the business? This is important as specific licences are issued for transporting high risk products such as eggs and plant material, as well as high risk areas such as processing stations
  • If contamination is discovered, are you able to trace and recall goods promptly?
  • Do you undertake regular micro-testing of your processed goods?
  • Do you undertake regular micro-testing of your environment?
  • Are your goods transported in an approved , temperature controlled vehicle?
  • Do you regularly check the temperature of your vehicles and cool rooms?
  • Do you have an ongoing pest control program?
  • Have your food handling staff undergone thorough training in safety procedures?

 The estimated annual cost of food poisoning in Australia is $1.25 billion. NSW and the public health system bear roughly 1/3rd of these costs. On average 5.4 million Australians contract food poisoning each year, resulting in 120 deaths, 1.2 million doctor’s visits, 300,000 prescriptions and 2.1 million sick days.


Q:  What was the first refrigerated vehicle for transporting fresh food on land?

 At Simon George & Sons we keep our cool in our new fleet of refrigerated delivery vehicles.  Custom built by Hino and Therma Truck, the fleet’s cutting-edge design makes it possible for Simon George & Sons to deliver the freshest produce safely and reliably every time.

The bespoke Therma Truck bodies are made of the highest quality materials, going over and above standard product handling requirements. Moulded fibreglass panels with a polyurethane foam core insulate the vehicle and aid temperature recovery, ensuring the last delivery of the day is as fresh as the first. The panels are seamless, easily cleaned and fitted with load restraints; making the trucks efficient, hygienic and secure.

To help us improve our service, a state of the art tracking system has been installed in all Simon George & Sons vehicles. The system allows us to provide instant feedback on the location of deliveries, monitor potential delays and streamline delivery routes to better serve our clients.  The upshot, no more 'Car 54, where are you?’!

Simon George & Sons strives to deliver the highest quality product and reliable service to our business partners. We are committed to offering an innovative approach to fruit and veg that that will benefit both our clients and the industry as a whole... while we stay cool!

 A: Refrigerated railroad cars. In 1867, J.B. Sutherland of Detroit, Michigan patented the refrigerator car, designed with ice tanks at either end of the car it had ventilator flaps near the floor which created a draft of cold air through the car.