Gardens full of fresh herbs, custard made with real creme anglaise, slow cooked meat that tastes every bit as good as filet mignon.
"My aunt didn't want to eat anything, lost all the weight because the food was without a smell. It was institutionalised food in its most basic form," she said.Poor quality meals in aged care homes were most often characterised by the smell, or lack of it, Beer said. "They would have to use processed foods, frozen food, frozen vegetables, fish that's frozen and imported," she said.Another issue, aside from cost, was red tape. Beer said she encountered people working in the sector who pointed to a procedures manual as a reason why they couldn't do certain things, like building a fresh herb garden or serving soft eggs."For instance, making scrambled eggs and putting cream into them instead of milk or water.
Filet mignon would be too expensive for most aged care homes, she said, however secondary cuts of meat that have been slow cooked could be just as tasty.
Love you all Australian fans
I love my our great service. Hi Aus
jurylady5 Go Maggie! What an inspiring advocate for aged care food
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