Reflections on internment

Ugolino Giovine, Head Chef at St Ermin's Westminster, London, England was also chef in charge of the Tatura Camp kitchen. It was said that with a team of 14 of the finest London chefs, Ugolino made wonderful meals for the UK Italian internees.

His reflections on his 43 months internment in Australia are poignant, insightful and articulate.

But in April 1943, his words did not pass censorship because he was 'giving criticism of his internment'.

Ugolino Giovine in May 1944 did get to 'breathe a little free air' when he was released from internment to work at the Menzie's Hotel, Melbourne's finest establishment of the day. Also joining him was Cavalieri Bartolomeo Calderoni: chef and Ermenegildo Guido: Maître d'hotel.