A non-negotiable at Mercy Health’s two Shepparton residential aged care homes is that all of the meat, vegetables and fruit comes via a local farm gate and that all produce is as fresh as possible with meals for residents cooked and prepared on site.
“How could it not be”, says long-serving senior chef at Mercy Place Shepparton (South), Lisa Uytdehaag.
“Our town is surrounded by dairy and beef farms, and wonderful orchards. The Goulburn Valley produces one of Australia’s great food bowls and has a reputation for excellent quality.
“Some of our residents are farmers and have worked in agriculture or the food producing industry and they will let us know if our meals don’t measure up,” Lisa laughs.
“We have a local butcher and fruit and veggie contractors and shortly after the food leaves the primary producer, it is with us,” says Lisa.
Lisa, a veteran after two decades in the kitchen at Mercy Place Shepparton (South), says it is her team’s responsibility to provide nutritious and high-quality foods for the home’s 96 residents.
Across town at Mercy Place Shepparton (Ave Maria), senior chef Nina Cirillo says she tries to individualise meals as much as possible.
“Some people ask for bigger servings, some smaller, others are vegetarian or have a lactose or dairy intolerance,” Nina says.
“We grow so fond of the residents and we get great joy out of seeing them happy, active and enjoying their food, we want the best and healthiest possible meals for them.”
Nina says many of the residents are locals and they can become a “little edgy” when the menu deviates from a traditional ‘meat and three veg’.
“Still, we are fond of the occasional Italian and pasta meal and variation is also important,” Nina explains.
Shepparton chefs Lisa Uytdehaag and Nina Cirillo often discuss menus with residents.
The two chefs often bounce ideas off one another when it comes to menu items.
“We have 91 residents at Mercy Place Shepparton (Ave Maria).
“One of our objectives is to help revitalise and build up the strength of residents. It’s not uncommon when they arrive at our home for them to be frail and lacking in energy.
“To see a new resident appearing stronger, happier and with a louder voice is reassuring,” says Nina.
Mercy Health Residential Aged Care National Manager of Hospitality, Barry Daniels says the organisation is all about healthy ageing.
“Most of us — not only the experts — know that smart food choices can support us to age well,” Barry says.
“To maintain optimal health late in life, a nutritious diet is only one piece of the puzzle but it is an important piece.
“At our 30 homes across Australia, we want our residents to stay active, enjoy good times, get plenty of sleep and manage their health. A key part of that is a healthy diet.”
Rhubarb and apple crumble recipe
INGREDIENTS
Rhubarb
• 1kg rhubarb, trim and cut into 1.2cm pieces
• 100g fresh orange juice
• 80g brown sugar
• 80g unsalted butter, cut into small cubes
Apple
• 3kg granny smith apple, peeled and diced
• 80g lemon juice
• 160g brown sugar
• 240g caster sugar
• 2g ground cinnamon
For crumble
• 200g ground almonds
• 100g plain flour
• 200g oats, blitzed
• 250g unsalted butter,
cut into cubes
• 250g demerara sugar
• 1⁄2 tsp. sea salt flakes
METHOD
Rhubarb: Preheat the oven to 200°C. In a large tray mix the cut, washed rhubarb, juice, sugar and butter, spread evenly and bake a for 20-30 minutes or until tender but holding shape. Remove from the oven and set aside.
Apple: Mix together the cut apple, sugars, lemon and cinnamon. Cook in brat pan/similar for 10-15 minutes or until tender, set aside.
Crumble: Place the almonds, flour, oats, sugar and salt into a food processor, blend to the desired consistency. Add the butter and pulse until just combined, set aside.
Rhubarb and apple: Combine the rhubarb and apple, spread evenly over the base of a gastronome tray, top with crumble. Bake at 180°C for 40 minutes or until golden. Serve warm with double cream, ice cream or custard.
Credit: Recipe provided by the Maggie Beer Foundation
Last reviewed July 19, 2022.