Always keen to blow the trumpets of those contributing to the changing face of aged care, Maggie would like to let everyone know about a wonderful initiative called Lively.
The idea of the organisation is to bring together young jobseekers looking for experience, with those who have the time and desire to share a lifetime worth of knowledge - older people.
No young or older person feels unwanted or undervalued because of their age, and Lively sets about aiding both parties by simply bringing them together. By connecting the generations, meaningful employment is created for young jobseekers, while at the same time engaging older people to share skills and experience. With statistics of 2.5 million older Australians feeling ignored, unwanted or discriminated against because of their age, and 580,000 young people unable to find an employer who will give them a chance, because of their youth and lack of experience, Lively joins some very obvious and effectual dots to build a better future. One in which no person experiences exclusion or disadvantage because of their age, and in which all young and older people are supported to live meaningful, connected and fulfilling lives.
If you would like to know more about Lively and the important work they are doing, please visit Lively's website.
Tasting Australia Fundraising Lunch
Maggie was thrilled to be able to take part in Tasting Australia, wearing her Foundation hat, again this year. As one of Maggie’s all-time favourite food experiences, Tasting Australia offered the perfect platform to share “Improving With Age”, a fundraising lunch at Sprout Cooking School in Adelaide, on Thursday 4 May, 2017.
A healthy mix of 70 MBF supporters, aged care providers and Tasting Australia devotees enjoyed 3 courses especially created for the event by HammondCare’s Peter Morgan-Jones, and assisted by chefs Maria and Peter from Lifecare Aged Care.
The lunch kicked off with canapés by Peter Morgan Jones from his cookbook, ‘It’s all about the food, not the fork’, followed by Maggie’s Slow Cooked Lamb Shoulder with Preserved Lemons, and Parsnip Puree with Fresh Pear and Bitter Greens, as the main course.
Wine was generously provided by Langmeil Winery in the Barossa, and Maggie’s Roasted Quince with Baked Vanilla Bean Crème Anglaise wrapped up the edible part of the day before a cooking demonstration with Peter Morgan Jones began the information sharing component of the event.
Peter’s demonstration was followed by a Sensory dining experience presentation by Annet Hoek, a Virtual Dementia Experience by Christine Bolt from Alzheimers Australia, and a wonderful Vegepod garden set up by Tara Grahame Cochrane.
Maggie’s intention with this event was to show not only what can be cooked for those in aged care, but what is possible in aged care overall. With a heartfelt thanks to all involved, Maggie was so happy to achieve her goal of sharing further information on creating an appetite for life.
Chicken Schnitzel with Potato Salad and Avocado & Tomato Salsa
The ever popular schnitzel gets a whole food update with the additions of spelt flour, chia seeds and rolled oats.
Makes 40 schnitzels
- 40 chicken thigh fillets, skin on, flattened
- 6 eggs combined with 600ml milk
- 600g spelt flour, seasoned with salt and pepper
- 600g rolled oats
- 150g white chia seeds
- 300g LSA
- Olive oil to pan fry
Batter the chicken thighs until 1cm thick.
Combine the egg and milk in a bowl, whisk until combined. Place into a deep sided tray. Place the spelt flour in a deep sided tray, season with salt and pepper.
In a blender combine the oats, chia seeds and LSA, blend until smooth and fine. Place into a deep sided tray. Firstly, coat each chicken thigh in flour, tap off excess. Then dip into the egg milk mix- coat the whole thigh, tap off excess. Lastly evenly coat in the oat mix.
Heat a fry pan on the stove and pan fry over medium heat until golden on both sides and cooked through.
Potato Salad ingredients
- 3kg potatoes with skin on suitable for boiling
- 2kg sweet potato
- 400g Greek yoghurt
- 250g homemade mayonnaise or real egg mayonnaise
- 50g capers- drained & chopped
- 50g seeded mustard
- 50g flat leaf parsley chopped
- 25g fresh mint chopped
- Fresh black pepper
Place the whole potatoes in cold salted water and bring to the boil, after 10 minutes add 4cm chunks of peeled sweet potato and simmer for 20 minutes or until just cooked. Allow to cool in the water.
Meanwhile mix the yoghurt, mayonaise, capers, mustard and herbs.
Once the potato is cool, drain and pat dry, cut into 3cm chunks and gently mix. Taste to check seasoning.
Avocado & Tomato Salsa ingredients
- 300g red onion, finely diced 2mm
- 720g hass avocado flesh, 1cm dice
- 160ml lemon juice, freshly squeezed
- 960g fresh tomatoes, 1-2cm dice
- 120ml Extra Virgin Olive Oil
- Sea salt flakes and freshly ground black pepper
- 40g fresh basil, finely chopped
Combine all ingredients in a bowl and gently mix.
To serve complete dish
Place a generous spoon of potato salad on the plate, top with schnitzel and finish with the salsa and a drizzle of EVOO if desired.
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Valuing independence and nurturing relationships through Mercy Health’s model of care
Mercy Health’s model of care has been thoroughly researched and carefully designed to empower its residents to have the best day possible, every day.
Mercy Health, a national provider of health, aged and home and community care, is bringing its model of care to life with small community households. The aim is for residents to receive friendly and personalised care within small households supported by dedicated multi-skilled Care Companions.
Chief Executive Aged & Community Care Kevin Mercer said the small community households concept recognises that every person has individual preferences and abilities. “Small community households encourage residents, their families and staff to work together to choose and enjoy meaningful daily activities, both within the home and outside it,” Mr Mercer said. “For example, if you have always loved cooking, you can help prepare the meals, serve the food and continue gardening —whatever brings purpose to your day.”
The Care Companions have all received food preparation training and cook a diverse range of home style meals for their household. Residents sit down with their Care Companion each week to help select the following week’s menu and assist with cooking the meals if they want to.
“This model gives residents the freedom to access a domestic kitchen at any time of the day and more choice when it comes to meal selection,” Mr Mercer explained. “As a result, residents are reporting increased satisfaction with their meals.”
The small community household model has been rolled out across two Mercy Health homes in Western Australia with residents experiencing fewer falls, significant weight gain and a reduction in the need for oral supplements. Construction has also started on Mercy Place Ballarat in regional Victoria, which will be the first Mercy Health home to be purpose built around small community households.
You can view a Mercy Health small community household in action by visiting: www.mercyhealth.com.au/rac/Pages/HouseholdLiving.aspx
"Improving With Age" Fundraising Lunch at Tasting Australia
As one of Maggie’s all-time favourite food experiences, Tasting Australia is a natural event choice to shine the light on her Foundation’s next undertaking - “Improving With Age”, a fundraising lunch at Sprout Cooking School in Adelaide, on Thursday 4 May, 2017.
Along with HammondCare’s Peter Morgan-Jones, a handpicked group of talented local aged care chefs will join Maggie to highlight the potential available within aged care kitchens when fresh thinking is brought to the table.
As Maggie explains, “I hope that by bringing together the cooking of laterally thinking aged care chefs, and allowing our lunch guests the chance to really experience how easily delicious food can find its place amongst the realms of dietary modifications and budgets, it may be possible for us to change the status quo in aged care and to spread the knowledge of what good food can do for the elderly.”
Maintaining Maggie’s long held philosophies around food, the chefs joining her will work with fresh, seasonal and local produce to ensure that guests are treated to a full-flavoured two course lunch menu. This may be the last lunch guests would expect to find in an aged care home, but with good food as her champion always, it’s the very first priority Maggie would like to see given to residents everywhere.
All proceeds will benefit the Maggie Beer Foundation’s continued good work. Spots are very limited and MBF are offering 10% off tickets for Foundation supporters by using the code MBFLTA via the ticket link below.
Improving With Age Fundraising Lunch
Thursday 4 May 2017
12pm - 3pm
Sprout Cooking School, 89 Sir Donald Bradman Dr, Hilton, South Australia
$95 - includes 2 courses + wine (use code MBFLTA for 10% off)
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