Home' Queanbeyan Chronicle : Q Chronicle 09-09-2014 Contents Tuesday, September 9, 2014 - 14
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Rewarding lifestyle for authentic chef
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Gabriele Saccardo, owner of La Scala.
Photo: Daniel Spellman
For as long at Gabriele Saccardo can
remember, restaurants and Italian
cuisine have been an integral part of
his life journey.
"A lot of the men in my family
have been chefs," he said.
"In Italy I have relatives on both
my mother's and my father's side that
own and run restaurants, so growing
up Italian food was all around me."
Now the proud owner and chef at
La Scala restaurant in the heart of the
city in Garema Place, Mr Saccardo's
family tradition is carried on through
"The restaurant started in 1998 as
a partnership between me and my
brother Enrico, and it's been in our
family since. My wife is on board
now too," he said.
"We offer modern Italian
techniques and are very much an
And of course being of Italian
descent means the cooking in the
restaurant kitchen resonates from the
kitchen at home.
"It's like a big Italian household.
At home it's actually the opposite, I
don't cook. At my parent's place they
run the kitchen," he laughs.
When cooking dishes and creating
a new menu, Mr Saccardo said he
gets inspiration from the flavours of
Rome -- where his family is from.
Mr Saccardo and the La Scala
team have recently been recognised
for outstanding food and service,
winning an award from the
"We are very proud that we are the
first restaurant in Australia to win the
Silver Plate Award," he said.
"It may not mean anything to the
rest of Australia, but it means
something to me as an Italian chef.
"I keep in touch with many
restaurants in Rome, and I find out
what is happening there now, what is
current, where food trends are going,
and what new products are coming
out, but still keep quite an honest and
traditional base," he said.
Mr Saccardo said his love for
cooking originated from his uncle.
be a kitchen hand and my uncle was
the chef. I watched him and that's
where my passion began," he said.
"It's a journey and it's the people
that make it worthwhile, whether
they are clients or staff. The
hospitality industry is an addictive
"When people start a restaurant
you don't get a job. There's no
clocking on or off, no nine to five --
it's a lifestyle."
For more information, phone
Eighteen proposals have been received
for the ACT's first wind power
Minister for the Environment Simon
Corbell said it reflected keen industry
"The reverse auction for 200
megawatts of capacity to support wind
energy generation closed on
Wednesday, September 3, with more
than 1000 MW of capacity nominated
for consideration," Mr Corbell said.
"The strong competition for the
feed-in tariff is partly caused by the
uncertainty created by the
Commonwealth's Renewable Energy
Target review which has hindered
other investment in the industry.''
He said wind was a buyer's market
and because of this the ACT could
expect lower prices than if the required
investments were deferred.
As the costs of energy supplied by
fossil-fuelled power plants rise, the
feed-in tariff mechanism will mean the
costs to ACT electricity customers will
decline from the first day of generation
in real terms.
AWARDS TO SHOWCASE
Nominations are open for the 2014
ACT Chief Minister's Inclusion
Awards, recognising individuals,
organisations and businesses who
include people with disabilities in their
lives or group endeavours. The awards
are now in their 11th year. Last year's
winner of the Award for Excellence
was the ACT Council of Parent and
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