Maggie Beer | Creating an Appetite for Life

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Teepa Snow & Maggie Beer AO – together for an educational event to nourish the soul of dementia care – an interactive, inspirational full-day conference on dementia care with a food-focus featuring two industry icons live in person:

Training & Education Program for Cooks, Chefs & Providers

The Maggie Beer Foundation, funded by the Australian Federal Government’s Department of Health and Aged Care, are delivering education and training to improve the dining, food, and nutritional outcomes for older people in Aged Care. This education program offers support to Providers, Homes, Cooks and Chefs in a range of activities and they are all FREE!

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Featured News

Pumpkin and Walnut Puree by Amanda Orchard

by Lynn James | Jun 30, 2020 |

Pumpkin & Walnut, a gorgeous pairing that works remarkably well as a puree. This side dish suitable for IDDSI texture levels 7 through 4 has so much flavour that I'm sure it will surprise and delight your residents. Ingredients 2kg Pumpkin - I used a combination...

A message from Maggie for Aged Care Cooks & Chefs

Featured Recipe

Pumpkin, feta & almond puree

A rich, velvety pumpkin blend with feta, almond meal, and a touch of honey.

Method:
Preheat oven to 220oC. Grease and line flat gastronome trays with baking paper. Peel and cut the pumpkin into 3cm chunks. Toss in a bowl with extra virgin olive oil and salt. Arrange on the lined trays, place in the oven to roast for 15 – 20 minutes. Squeeze lemon juice over the roast pumpkin, place back in the oven to burnish for 10 minutes. Add the cooked pumpkin, oil from the roasting tray, almond meal, feta, parmesan, honey and pepper to a food processor, blend until silky smooth and lump free. Taste and check seasoning.
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