Easy to grow, versatile and perfect on a BBQ, we share a recipe here for the humble zucchini, aka courgette. Perhaps you have been lucky enough to taste a stuffed zucchini flower- the petals can encase fillings such as fish or chicken mousse, soft cheeses flavoured with herbs or a Mediterranean style of olive ratatouille, […]
The Maggie Beer Foundation (MBF), along with partners William Angliss Institute and Altura Learning, very much welcome the announcement by Aged Care Minister Ken Wyatt of a $500,000 grant to create online training for aged care cooks and chefs across Australia. This online training dedicated to aged care cooks and chefs is the first of […]
There’s nothing quite like the taste of a homegrown tomato. If you’ve ever picked a fresh tomato and eaten it straight away, you’ll understand what I’m saying! There’s so much flavour and nutrients packed into little cherry tomatoes or the bigger Roma or Beefsteak. Whichever variety grown they will always taste divine! They are considered […]
Angela attended the inaugural masterclass in the Barossa valley in 2015. It has been a pleasure to keep in contact over the years, we continue to be inspired by the amazing food and effort she puts in to the dining experience for her residents. In November 2018 the Japara group opened Rye Sands on the […]
Peter and Maggie have shared some of their eventful aged care food journeys together. Peter’s journey includes the creation of three amazing cookbooks. Peter shares his recipe for Semolina Gnocchi with Tomato and Olive Stew from his first cook book ‘Don’t give me eggs that bounce’, and from his latest palliative care cookbook, ‘Lobster for […]
