Victory in Australia! Foie Gras off the menu!

[Guest guest]

A BRISBANE restaurant has removed duck liver dish foie gras from itsmenu after a public letter-writing campaign and pressure from theRSPCA.The Stamford Plaza's formal dining restaurant Siggis has changed itsmenu and a spokesman for the hotel said executives were "investigatingalternatives".The RSPCA's Michael Beattie has called on restaurants that sell foiegras "to re-think and have a good look at how it is produced".Foie gras is made with duck livers enlarged by a controversial methodknown as gavage, where the birds are force-fed through tubes in orderto create the prized fatty delicacy.While its production is illegal in Australia, semi-cooked or fullypasteurised products can be imported.Most comes from France, but Spain, Bulgaria and Hungary are alsoproducers. Prices here range from

$35 for a small tin to $160 for500g.-- full story:http://www.news.com.au/couriermail/story/0,23739,24321852-3102,00.html

 

 

 

 

 

 

 

 

 

 

 

 

 

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