Creating an
Appetite for Life
Older Australians have the right to the pleasure of sufficient, tasty, nutritious and safe food which respects cultural, religious and dietary requirements, which is offered in a conducive environment and which supports wellbeing and enjoyment of life.
News & Announcements
The Maggie Beer Foundation is thrilled to officially release its online training program in our efforts to improve food and nutrition across Aged Care
As part of our ongoing commitment to improving food, nutrition and the dining experience in Aged Care, MBF has today launched 11 new online training modules designed to upskill cooks and chefs in Aged Care. The online training modules, the first education program of...
NEW world first Aged Care Skills for Cooks and Chefs – 11 online training modules now available.
The online modules now, includes cooking techniques with impact, food presentation, rethinking texture modified food, embracing food from diverse cultures, improving the dining experience, and maximising flavour – engage the senses and more. For further information...
MBF Professional Community – a moderated network for cooks and chefs, with access to over 200 recipes.
The Maggie Beer Foundation Professional Community is available to the Alumni, those that have completed Maggie Beer Foundation Education – a Masterclass or Online Module. This is a moderated forum, that will enable the Alumni to discuss topics or hold group...
Featured Recipe
Method:
Preheat the oven to 170C, line an oven tray with parchment paper Base: In a large bowl, place the flour, ground almonds, salt and sugar, rub in the butter to form crumbs. Place onto the parchement lined tray and bake until golden 20 - 30minutes, turn occasionally, allow to cool. Grease and line a 20cm spring form tin with parchment paper. Place the cooled crumble into a bowl and mix with the beurre noisette butter, press firmly and evenly over the base of the prepared tin, place into the fridge to set Filling: Soak the gelatin leaves in cold water In a small pot place the honey, lemon juice and orange juice, bring to the boil, remove from the heat and add the squeezed out gelatin, stir to dissolve, set aside to cool slightly Place the yoghurt, evaporated milk and zest into a bowl, add the gelatin mix, whisk to...
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