Latest news with #SanRemo
ABC News
2 days ago
- Business
- ABC News
Relief as disability employment provider Bedford avoids administration
David Stevens has been working at Bedford Industries for almost two decades, but in the past few days, he has felt uncertain about his future. Every Monday to Thursday, he packages boxes for companies such as Doritos and San Remo. "I love it," he said. "It's really good just to do hands-on jobs, and it's really interesting just to do different multiple jobs for different companies." Asked what his favourite part of going to work was, Mr Stevens said: "It's just chatting to all my colleagues and having a talk to them about a couple of things … talking about what's our plans coming up for the weekend and that." That was all thrown into jeopardy on Thursday, when Bedford revealed that it was on the verge of entering administration due to cash flow issues. The state government stepped in on Sunday with a $15 million loan to "stave off" administration, at least temporarily, so the disability employment organisation could get back on its feet. Mr Stevens said he was "shocked [and] disappointed" when he heard that Bedford was in trouble. "We were all heartbroken and shocked." His father Wayne Stevens said the work gave his son daily structure. "It has been something for him to go to on a daily basis, and to me, going to a job in a normal sense is more than just money, it's also giving you a purpose," Wayne Stevens said. Wayne Stevens said he would be concerned for his son and other employees if Bedford was to close. "David was really concerned and when we found out … [Sunday] morning, David felt so relieved, like a weight had fallen off him that he knows that his job is more stable than what it was a couple days ago," he said. "Knowing that David can still go tomorrow [Monday], still enjoy the friendship of his friends, work there for four days a week — that has taken a lot off my mind." It is understood Bedford employs more than 800 staff and supports 1,400 people living with a disability at more than 22 sites across South Australia. In exchange for the $15 million rescue package, the state government will take ownership of Bedford's supported accommodation site Balyana, in Clapham. Treasurer Stephen Mullighan said on Sunday the loan and the transfer of ownership of the Balyana site were "a good way to structure this support, rather than just providing a cash grant with no recourse for the taxpayers in the future". He added that there would be conditions imposed on how the loan was spent. "It won't be a single deposit tomorrow of $15 million and then Bedford has free and unfettered access to it," he said. Advisory and restructuring firm McGrathNicol has been appointed to work with Bedford.
Yahoo
17-07-2025
- Yahoo
Taser and bullet fail to stop domestic violence suspect
An alleged domestic violence incident has ended with two police cars rammed and a man shot in the arm after a dramatic two-hour ordeal. The 42-year-old man was allegedly seen wielding a knife and arguing with a woman when police were called to an address in San Remo on the NSW Central Coast about 5am on Thursday. Multiple attempts to arrest him were unsuccessful and he got into a car and rammed two police vehicles to flee, police say. Officers tried to use a Taser while the man was in the vehicle and when he drove at the surrounding police cars, an officer fired once. "It appears that he was struck by the bullet in the upper arm area," Detective Superintendent Chad Gillies said on Thursday. "(His) condition is stable, it's certainly not life-threatening." After escaping despite being shot, the man evaded police for more than two hours before being found in nearby Gorokan about 7.30am. Police used a Taser and managed to arrest the man on the second occasion, Det Supt Gillies said. The man, who is known to police, is under guard in hospital. "I anticipate a number of serious charges will be conferred against that male at the earliest opportunity," Det Supt Gillies said. The alleged victim of the domestic incident was taken to hospital with injuries including facial fractures and has since been discharged. The car used by the man to escape has been seized by police and will undergo forensic testing. No critical incident has been declared and the officers involved acted appropriately in trying to detain the man, Det Supt Gillies said. "Police were required to act immediately, which they did and put themselves in jeopardy," he said.
Daily Mail
03-06-2025
- Entertainment
- Daily Mail
Top chef spills on the dish she always avoids ordering when dining at restaurants: 'It's not snobby'
When cookbook author and TV personality Silvia Colloca heads out for dinner, you'd think a plate of pasta would be a no-brainer. After all, the Italian-Australian chef is best known for championing the soulful simplicity of traditional Italian cuisine on her shows and in her seven best-selling cookbooks. At home in Sydney 's Northern Beaches, Colloca often makes pasta and pizza from scratch several times a week. And it seems the renowned chef is extremely picky about one dish in particular when dining out - and rarely orders it when she's not cooking it herself to avoid disappointment. Colloca explained that pasta, especially dried varieties, must be cooked al dente - meaning it should have a slight bite. 'It's more important than you think, and not as snobby as it sounds,' she told SMH. Overcooked pasta is a deal breaker for her. She explained that cooking al dente is particularly relevant to dry pasta, advising home cooks to take it off the stove a couple of minutes before the packet suggests, as it will continue cooking from the residual heat. For example, if the packet's instructions say to cook it for 12 minutes, Colloca suggests taking it out after 10 to 11 minutes. The top chef's passion for pasta goes beyond personal preference - she's also an ambassador for family-run pasta brand San Remo, which, like her, puts al dente at the heart of good cooking. And Colloca isn't the only expert dishing out pasta wisdom. London-Sardinia-based chef Francesco Mattana previously went viral after revealing the real mistake shoppers make when buying dried pasta at the supermarket - and why your favourite yellow penne might not be the best choice. 'There are many great companies that make incredible dry pasta out there, so instead I'm sharing a few key points for how to choose the best,' he said. According to Mattana, when it comes to quality, colour and texture are key. Pale, floury-looking pasta is actually a good sign - it means the dough has been dried slowly at a low temperature, preserving nutrients. In contrast, brightly coloured yellow pasta has often been dried quickly at high heat, a process that can damage flavour and texture. He also suggests running your fingers along the surface. 'The surface of the pasta should be rough and opaque,' he said, explaining that this texture - often labelled as trafilatura al bronzo or bronze drawn - helps sauces cling better and gives your dish that luxurious, creamy finish. And what about how the pasta cooks? 'When pasta is made with good quality durum wheat semolina, it will hold its shape and not go mushy,' Mattana added. Shoppers in the comments were quick to name their go-to store brands, with De Cecco, Barilla, Molisana, Garofalo and Rummo topping the list. So next time you're reaching for your favourite packet at the supermarket, skip the shiny yellow stuff and look for something with a rough edge - literally. And if you're dining out, maybe take a page from Silvia Colloca's book: unless the pasta is perfectly al dente, it's probably not worth it.
