AgedPlus Magazine | August 2020

AUGUST 2020

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Vol.2

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No.2

DINNER

menu inspiration

AUGUST 2020

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CONTENTS AUGUST 2020

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Vol.2

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No.2

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5 BREAKFAST 5 Vanilla Bean & Chia Seed Probiotic Porridge 6 Simple and tasty meal solutions, ticking all the boxes 11 Low-Fat Honey, Pear & Ginger Muffins

12 MORNING TEA 12 Anzac Biscuits

14 LUNCH 14 Artisan Sourdough Toast with

ON THE COVER

Feta, Avocado & Beetroot 18 What Does A Diet Of Texture Modified Foods Mean To Dental Health?

ARTISAN SOURDOUGH WITH FETA, AVOCADO AND BEETROOT Barker's Professional Adding flavour, flair and ease to hospitality life. Page 14

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22 AFTERNOON TEA 23 Raspberry & Vanilla Cold Brewed Tea 23 Home-Style Baked Goodness

24 Radius Menu Choices More Than Meet Residents Expectations

26 MEET THE CHEF 27 TEXTURED MODIFIED 27 Healthy Instant Gourmet Dish 28 Pureed to Perfection

32 DINNER 37 Meat-Free Sticky Chilli Stir Fry

38 DESSERT 40 Toffee Apple Tartlet with Caramel rum Mousse & Cinamon Créme 41 Peach & Passionfruit Pavlova Roulade with Pistachio Crumb, Raspberry Coulis & Chocolate Bavarois

42 BEVERAGE 42 Which moo are you?

Dress to

DINNER

IMPRESS. N EW

R B R A N D N EW B E IN SP IR ED B Y O U EY FL AV O U R S D EL IC IO U S C H U TN

iterranean ed M • h is el R o at m To e yl Farmst Vegetable Chutney S.C O. NZ AI L FR UI T@ BA RK ER 08 00 22 7 53 7 OR EM E: ON PH N IO AT NA L FO R MO RE IN FO RM AR KE RS PR OF ES SIO SS IO NA L.N Z • @I NB FE RO SP ER RK BA WW W. AUGUST 2020

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EDITORS note AS WE AGE, healthy eating can help to improve mental acuteness, boost energy levels, and increase resistance to illness. A healthy diet is crucial as it helps boost the immune system, as well as assisting with bone and muscle strength. Also, eating well can be the key to a positive outlook and avoiding depression.

Unfortunately, seniors are vulnerable to malnutrition due to a range of causes that include problems with eating due to dentures or gum disease, depression and anxiety or an imbalance of nutrients and a general lack of appetite.

Seniors have a disproportionate risk of malnutrition often due to a combination of these factors, as once they are consuming too little food with too few nutrients compounded with digestive problems related to ageing, the cycle is difficult to break.

Sadly, malnutrition cases are more common among seniors who reside in aged care facilities with estimates being around 15%, so meeting the nutritional needs for residents in the food choices offered is a necessary though complex task.

In this the first issue of Menu Inspiration, we take a look at the variety of foods available that are suitable for seniors as chefs share their favourite recipes. Inspiring culinary change Menu Inspiration is by chefs for chefs.

Our thanks to everyone for contributing to this first issue, and if you would like more inspiration, keep an eye on our website as, over the coming weeks, we share more food menu favourites from around the country.

Tania Walters Publisher tania@reviewmags.com

CHAIRMAN:

Peter Mitchell

PUBLISHER:

Tania Walters, tania@reviewmags.com

GENERAL MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com MANAGING EDITOR:

Caitlan Mitchell, caitlan@reviewmags.com

CONTENT MANAGERS: Caroline Boe, caroline@reviewmags.com SENIOR DESIGNER:

Raymund Sarmiento, raymund@reviewmags.com

GRAPHIC DESIGNER: Debby Wei, debby@reviewmags.com

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AGEDPLUS is published under license to Review Publishing Co Ltd. Please direct all enquiries and correspondence to Review Publishing Co Ltd. The opinions and material published in this edition of AGEDPLUS are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher. Copyright 2020

ISSN 2624-4624 ISSN 2624-4632

B R E A K FA S T

Vanilla Bean & Chia Seed Probiotic Porridge Serving size: ¹⁄₃ cup (40g), 8 servings per container, 144 calories per serve.

Total Fat 2.1g Saturated Fat 0.4g Sodium 5.2mg Total Carbohydrates 24g Total Sugars 4.g Includes 3.7g Added Sugers Dietary Fiber 4.7g Protein 5.2g Vitamin D 1.4mcg Calcium 54m Iron 1.8mg Potassium 168mg

% Daily Value* 3% 2% 9% 7% 17% 10% 7% 4% 10% 4%

Not a significant source of Cholesterol or trans fat. * The % Daily Value tells you how much a nutrient in a serviong of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

2 Billion Probiotics per serve P Vegan P Handcrafted P Pure Heilala P Hand-picked Vanilla Bean

P

“OMG - The smoothest oat texture with seriously smooth vanilla taste!”

Geoff, New Zealand

Bulk foodservice packs available of up to 10kg.

NEW ZEALAND'S MOST AWARDED BREAKFAST BRAND

Call us at 0800 FROGGY or email us at hello@bluefrogbreakfast.co.nz For all wholesale enquiries sales@bluefrogbreakfast.co.nz AUGUST 2020

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B R E A K FA S T

Simple and tasty meal solutions, ticking all the boxes With a range of meal solutions that are food safe, convenient, cost-effective, delicious and nutritious, it’s little wonder that Sunny Queen’s egg-based products range is receiving a warm welcome from New Zealand’s aged care industry.

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DUE TO its versatility, ease of use, soft texture and home-style taste, the Free Range Scrambled Egg Mix is an ever-popular choice for operators and residents alike.

Prepared to certified SQF & HACCP standards, health and safety is the upmost priority, while the long shelf-life means you can always have a ready supply on hand with no waste.

Packed with the goodness of real eggs, Sunny Queen’s rustic Frittata range is ideal for lunch or dinner. Available in two flavours and formats – Spinach, Fetta & Rosemary 95g or Classic Mixed Vegetable 150g varieties – the Frittatas are individually portioned, packed with flavour and easy to eat.

Sunny Queen Meal Solutions are good for you and good for your residents.

Want to know more? Speak to the eggsperts today by calling 00 61 1300 834 703, emailing promo@bidfood.co.nz, or visiting www.sunnyqueenmealsolutions.com.au ®

B R E A K FA S T

Designing the Right Menu There are always concerns regarding whether aged care or retirement home residents are eating enough and getting a balanced diet. These are valid concerns, given that appetite decreases for older adults as they become less physically active.

The diminishment of taste and smell also dampens the desire to eat - food just doesn’t taste as good, but it can, and it should.

SENIORS in residential care centres have high expectations for on-site dining experiences.

That puts your facility’s kitchens and dining rooms in the unique position of serving a set clientele with quality and variety day in and out, variety being the key word. Smart menu development works best when it’s open to inspiration. Flexible ideas give kitchen staff room to stretch their culinary skills while providing multiple options that take into consideration dietary requirements.

Resident satisfaction in terms of taste, texture, temperature, familiarity, and variety are all important factors in menu planning. Repetitive menus are boring and likely to impact negatively on meal satisfaction and oral intakes. For this reason, it is recommended that menus for long-stay organisations are a minimum of four weeks (acute care facilities such as hospitals may operate shorter menus) and that only a limited number of dishes are repeated during the cycle and repeated only once.

Ryman Healthcare facilities have created seasonal menus which combine old favourites with innovative choices called Delicious. The menu offers flavoursome meals prepared fresh on site by its village chefs.

With a choice of three main courses, including a vegetarian option, the aim is to tempt all taste buds.

Delicious combines those good old favourites - comfort food - with innovative choices.

Think roast chicken or baked teriyaki salmon with a soy and ginger glaze. The seasonal menu is always evolving as residents tell Ryman what works, and what could be better. Ryman Healthcare serves up 120 different meals each month, so the same meal won’t reappear for 4 weeks - unless of course it’s back by popular demand.

“We liaise with village chefs to understand our resident likes and dislikes when designing Continued on page 8

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B R E A K FA S T

Continued from page 7

our menus. We consider the flavour profiles we believe our residents would enjoy,” explained corporate affairs manager, David King.

“We create menus that are seasonal, always ensuring we use local produce that is in season.

A lot of thought is given to the design of our menu to ensure our residents enjoy a varied and nutritionally balanced menu offering.

Our menus are also reviewed by a dietician to ensure they meet our residents’ dietary requirements.”

Here are 10 things to consider when designing your aged care or retirement community menu: 1. Cook From Scratch: Long-term care menu planning should emphasize fresh, healthy ingredients. Move meal prep away from the convenience of pre-packaged foods and toward cooking from scratch. It’s a strategy that gives you greater control over nutritional factors so important to elderly residents.

2. Make Menus Informative: Give residents full access to important nutritional information.

Ryman Healthcare includes a glossary of terms on the first page of their Delicious

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menus so that residents know exactly what is involved in each meal.

3. Cross International Borders: Some of the best menu ideas entice appetites by ensuring variety. Think globally as you develop dishes based on international cuisines. Let residents taste-tour different cultures.

4. Make Comfort Foods Healthy: Comfort foods never fall out of favour, but they can be reworked into healthy sides and entrees that better suit senior dietary needs. Modify dishes like meat loaf, mac and cheese and burgers so that residents can enjoy both good nutrition and their menu favourites.

5. Offer Small Plates: Mature diners don’t always want or need large portions, so give them options with delicious downsized entrees. Small plates serve up healthy meals that satisfy without overwhelming, and they help control food costs too.

6. Locally Source Good Health: Healthy recipes are an important part of menu development in residential care settings. The freshest ingredients make it easier to meet and exceed nutritional goals. By sourcing locally, you ensure a steady supply of premium vegetables, fruits and proteins.

7. Celebrate Vegan and Vegetarian Choices: Take advantage of local access to fresh

B R E A K FA S T

produce by catering to vegan tastes. It’s an option that’s embraced by seniors who aren’t ready to make the switch but enjoy exploring healthy options. As the population matures, vegan diets are becoming more mainstream in long-term care communities.

8. Showcase Local Chefs: Work with local chefs to create signature dishes that make your retirement home menus special. Tap their cooking talents for ideas that showcase seasonal ingredients. Win senior approval in the dining room with culinary imagination and recipe variety.

9. Develop Fast-Casual Menus: Give residents alternatives to traditional dining room entrees. Take a cue from fast casual restaurants by developing menus featuring quick-prep choices available all day. Extend the service by including healthy carry-out options that let seniors enjoy a good meal anywhere.

10. Cater to the Community: Seniors thrive on opportunities to socialise especially in long-term care communities. Organize tasting events that preview new recipe ideas or celebrate special occasions and holidays.

Always encourage honest feedback. Let residents help you put together menus that really cater to their tastes.

Continued on page 10

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B R E A K FA S T

Continued from page 9

A good day starts with a good breakfast, the staples of a breakfast menu remain in the retirement and aged care sector: cereals, fruits, eggs, and toast, however, there are ways to optimise these breakfast go-tos. Waffle or pancake mixes can easily be made gluten free or whole grain for a healthier option or to meet certain dietary requirements. Top your waffles with fresh fruit and for protein you can add a handful of walnuts or almonds.

Warm oatmeal/porridge is a firm favourite, especially in winter, it’s soft texture is perfect for older residents. You can place frozen or fresh berries in a crockpot at a low heat setting.

Add a pat of butter and old-fashioned oats and water. Cover and cook on low, for several hours (or overnight). This will give it the consistency of bread pudding (the easier option is adding berries to warm porridge).

Instead of the typical fruit bowl, why not try a yoghurt parfait: mix yoghurt, nuts, and fruit.

It’s a good combination of healthy fat, Vitamin C and carbohydrates. ®

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B R E A K FA S T

Honey Scones BEST SERVED WARM

INGREDIENTS: • • • • • • •

3 cups flour 4 ½ teaspoons baking powder ¼ teaspoon salt 75 g butter 2 tablespoons warmed honey 1-1½ cups creamy milk (half milk, half cream) 1 egg, beaten

METHOD: Preheat the oven to 230˚C. Sift the dry ingredients and rub in the butter.

Make a well in the centre of the flour mixture.

Add the honey. Blend the creamy milk and egg (reserving a little of the mixture for glazing).

Pour the milk and egg mixture into the well on top of the honey, then, using a knife, mix the liquid ingredients into the dry ingredients lightly and quickly until a soft dough is formed.

Turn onto a floured board and pat lightly into shape (approximately 2.5 - 3 cm thick).

Cut out the scones and place on an oven tray.

Glaze with a small amount of the leftover creamy milky egg mixture; brush on tops only using a pastry brush.

Bake in a hot oven (230˚Cs) for 8-10 minutes until risen and golden. ®

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MORNING TEA

Anzac Biscuits INGREDIENTS Group 1 • 500g Pilot Canola & Dairy Blend • 100g Golden Syrup • 15ml Vanilla Essence • 150 mL Hot Water

METHOD Melt group 1

INGREDIENTS Group 2 • 400g Anchor Rolled Oats • 900g Castor Sugar • 250g Desiccated Coconut • 700g Bakers Flour • 10g Bicarbonate Soda

METHOD Add group 2 and mix on low speed BAKING TEMPERATURE: 180˚C BAKING TIME: 12-15 Minutes ®

Supplying Bakers with Premium Quality Bakery Ingredients

RING OUR CUSTOMER SERVICES TEAM AND REQUEST A SAMPLE TODAY

csfoods@graincorp.co.nz . 0800 495 246

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PARBAKED PERFECTION

Premium NZ Butter based pastry with superior functionality.

www.alliedpinnacle.com AUGUST 2020 13

LUNCH

Artisan Sourdough Toast with Feta, Avocado & Beetroot Serves 2

INGREDIENTS: • 200g creamy feta cheese • 60ml cream cheese • 1 lemon - juice and zest • sprigs fresh thyme • 2 avocados • salt and pepper • 2 thick slices sourdough, toasted • 10g unsalted butter • Barker's Professional Beetroot Relish • radish - thinly sliced • watercress • edible flowers

METHOD: Whipped feta - combine feta, cream cheese, lemon juice, zest and thyme in a food processor.

Smashed avocado - mash avocados, lemon, salt and pepper.

Assemble - toast bread. Spread with unsalted butter and whipped feta. Then top with Barker's Professional Beetroot Relish and smashed avocado. Garnish with thinly sliced radish, watercress and edible flowers. ®

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N loc atio Ava n al D Foo wIidNe NilaEbR dse thro le r vic ug e d h yo istr ur ibu tor

FOODSERVICE RANGE Seasonal flavours, simple ingredients using Farrah’s long lasting, versatile Wraps & Tortillas

Contact Farrah’s on info@farrahs.co.nz or phone 0800 FARRAH for more information.

www.farrahsfoodservice.co.nz AUGUST 2020

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LUNCH

Creativity, Consistency, and Culinary Flair Pushing all taste preferences aside for the moment, it is worth noting that the industry is fundamentally guided by the Health and Disability Services standard NZS 8134.1.3.13: A consumer’s individual food, fluids, and nutritional needs are met where this service is a component of service delivery.

THE CRITERIA underpinning this overarching standard highlight the importance of meeting recognised nutritional guidelines, any additional nutritional requirements and personal taste preferences of consumers, as well as adhering to legislation and guidelines for food procurement, preparation, storage, and delivery. It links in with the Ministry of Health’s Food and Nutrition Guidelines for Healthy Older People, which, in turn, supports the Ministry’s Health of Older People Strategy.

Facilities must also adhere to the stipulations of the Age Related Residential Care Agreement, which complies with the Food Hygiene Regulations 1974, the Health Act 1956, and the Health and Disability Commissioner Act 1994. The agreement requires ‘a food service of adequate and nutritious meals, and refreshments and snacks at morning/afternoon tea and supper times, that reflects the nutritional requirements of older people, and as much as possible takes into account the personal likes/dislikes of the Subsidised Resident, addresses medical/cultural

and religious restrictions, and is served at times that reflect community norms’ (Clause D15.2).

“Our chefs are required to cater for a number of different dietary requirements, including texture modified meals. We do this by tailoring our menu at the village to meet individual resident needs,” noted King.

Texture modification is an important element of aged care and retirement menus where there is an increased risk of swallowing difficulties (dysphagia) and difficulties with chewing. A texture modified diet will contain carefully selected foods of an appropriate consistency which can be more easily chewed and managed by a person with dysphagia. There are different diets depending on a person’s specific needs, such as fork-mashable, pre-mashed, thick puree or thin puree. Texture modified foods don’t have to mean tasteless mush, there are plenty of ways to incorporate texture modification into interesting meals such as slow cooking meat to make it soft. The secondary meal i.e. lunch or tea, is often more difficult to cater for texturemodified diets. When all residents are having toasted sandwiches, or eggs on toast with bacon, what can you provide for puree diets?

The best way to cater for puree diets is to plan these on the menu in advance. To assist with swallowing, texture-modified diets must also be served with sauce or gravy as this helps to moisten the meal; for example, pureeing savoury mince and serving with brown gravy, or pureeing macaroni cheese and serving with extra cheese sauce. To boost the nutritional intake, a puree pudding served with the lighter meal is also a good idea. A simple mousse, instant pudding or custard, perhaps with puree fruit, is sufficient.

One of the biggest challenges with providing texture-modified meals is how to present them well. Thankfully, gone are the days where all the food was simply blended. Using different colours on the plate is important. Sometimes

serving the puree meal in a small dish may improve the look. Layering colours in a clear dish looks good too. Some sites are working with food moulds that shape the puree into the whole food. For example, pureed carrots can be shaped to look like a serving of baby carrots.

The middle meal of the day is a great opportunity to showcase some culinary flair my mixing old favourites with new innovations.

Ryman Healthcare’s Delicious menu offers interesting lunch options every day, for example: Pork adobo or lamb moussaka and mashed potatoes with glazed carrots, peas and roasted beetroot, the vegetarian option that day is Moroccan chickpeas and couscous.

Incorporating cuisines from other cultures is an easy way to diversify the menu. The stereotype of older people only wanting tasteless overcooked, plain meat and veg is well and truly done and dusted, residents have a more varied palette and want interesting meals that reflect it.

Curry is the perfect option for adding some greater flavour and a little spice to village offerings and can be served as a lunch or dinner option. Curries can also be easily tailored to fit dietary requirements. “As our Delicious menu provides our residents with a lot of choice, we are able to meet the requests of the majority of our residents. However, as we continue to develop our menus, we will further tailor our menus to the specific demographics of our individual villages,” said King.

The winter Delicious menu has a different soup on offer every day, a good option for a texture modified diet and a great way to add extra nutritional value. Ryman Healthcare also offers a lunch dessert on its Delicious menu, another opportunity to add variety and flair, plus most desserts are easily tailored to a texture modified diet. Think Blueberry Clafoutis and Chocolate Budino, plus classics like a banana split with ice cream. ®

PHOTO: Ryman Healthcare

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LUNCH

AUGUST 2020

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LUNCH

Image by Unilever Food Solutions

What Does A Diet Of Texture Modified Foods Mean To Dental Health?

Modified textured foods are becoming more innovative, but with these foods come concerns about oral health.

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NUTRITIONAL value and food safety should be considered a priority for the overall health of the older person.

Ideally, a balanced diet is optimum for older people but is not always suitable for those that have difficulty eating. Pairing a diet that is necessary for an older person along with a personalised oral care plan is vital for those residing in aged care facilities.

Texture modified foods can be higher in sugars and carbohydrates which can be detrimental to oral health if regular and thorough cleaning is not performed.

The key would be for aged care facilities to personalise each resident’s oral care plan aligned with the diet they have. For example, a higher sugar or carbohydrate diet may require the older person to brush three times daily with a fluoride toothpaste or a high fluoride toothpaste prescribed by a dentist.

What dental care is offered and the ease for residents and patients to receive the best oral health care comes down to effective daily oral care routines.

Caregivers and nurses within aged care facilities should be trained to identify what a healthy mouth of an older person looks like, how to have effective daily oral care routines that assist maintaining oral health.

This knowledge paired with attained oral hygiene skills will be a great foundation for the oral health of all residents and patients within an aged care facility.

The New Zealand Dental Association and Ministry of Health facilitate oral health training for caregivers of older people annually. All aged care facilities should also have a local dentist that can be contacted for their residents and patients if their oral health matters change or worsen.

These changes should be identified by carers within the facility and a dental professional should be contacted immediately in order to seek advice or treatment.

If aged care facilities need to find a dentist, they can search for one on the NZDA website www. nzda.org.nz/public/find-a-dentist. ®

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Keep up to date with all the industry news online at www.agedplus.co.nz AUGUST 2020

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B R E A K FA S T

100 OWNED 20 *Contains 50% less added sugar and 30% less salt than regular Wattie’s Baked Beans and Spaghetti 3kg %

DINNER

AUGUST 2020

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AFTERNOON TEA

The Importance of the Inbetween Meal Snack Drinking the right amount of fluids every day is very important, especially for the elderly. Many don’t realise that feeling thirsty is the point when dehydration has already started.

Residents with dementia often forget to drink altogether putting them at higher risk of dehydration.

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STAYING hydrated is vital to good health.

Drinking water and other fluids helps regulate body temperature and many bodily functions, including blood pressure, brain function, the digestive system, kidney function, bladder and bowel. Paying close attention to hydration is important to maintain the health of Aged Care residents.

HERE ARE 10 WAYS TO INCREASE HYDRATION AMONG RESIDENTS: • Regularly offer fluids every 1.5 hours • Have a social “happy hour” where fluids are offered and invite family members and friends • Encourage residents to drink at mealtimes • Offer drinks at specific routine times, e.g. medication rounds or before and after physical activities • Position the cup within the resident’s reach • Regular hydration cart rounds • Get to know a resident’s preferred drink and offer this first • Use a special fluid symbol on meal trays for residents who need to drink more, to prompt staff • Include wet foods in the daily menu such as soups, jelly, custard, ice cream, yoghurt, and pureed fruit • Keep a fluid intake chart, especially for at-risk residents

Offering a wide variety of drinks and hydrating foods, readily available and accessible throughout the day, will improve hydration and have wonderful health benefits for every resident.

The importance of mid meals cannot be overstated in aged care as quality mid meals can provide an essential addition to the aged care or retirement home menu by adding flexibility, interest, and variety. Transform the humble morning or afternoon tea in your facility into a delicious occasion to lift the spirits and brighten everyone’s day.

Whether your residents fancy an English Breakfast, a delicate Earl Grey or a refreshing herbal blend, there’s really nothing quite like a good cuppa in the morning or afternoon, especially with a sweet treat.

Tea is more than just a beverage in the aged care sector. No doubt your residents enjoy their morning and afternoon tea, it is an anticipated occasion each day and a way to connect with their friends. While hot tea is great during the colder months, why not introduce your residents to the joys of Iced Tea during summer.

AFTERNOON TEA

PHOTO: Ryman Healthcare

You can try this recipe for Raspberry & Vanilla Cold Brewed Tea: INGREDIENTS: (serving size: aprox 20 people) • 2L Boiling Water • 470g Sugar • 400g Frozen Raspberries • 25g Vanilla Paste • Aprox 12 Black Tea Bags • 2.2L Cold Water METHOD: Combine boiling water and Lipton Tea Bags together in a suitable kitchen container with all of the ingredients except the cold water. Before decanting into a tea dispenser, strain through a fine sieve to remove the extra raspberry pulp (this will prevent the tap on the dispenser from blocking).

To go with their comforting cuppa, a good snack is a must. Afternoon tea snacks can include a dessert, a small sandwich or slice of cake, and these munchables don’t have to be totally unhealthy – you can create delicious treats that fit a balanced diet like Ryman Healthcare’s Banana & Oat Loaf or apple and cinnamon muffins.

The in-between snacks need to be planned for a texture modified diet too. When the residents are served a scone for morning tea, what are the residents on a soft, minced or puree diet offered? When sandwiches and slices are served for supper, do the residents on puree get an alternative?

Try serving milkshakes, smoothies, puree fruit and cream, dairy foods or smooth yoghurts between meals.

Jelly and ice cream may not be appropriate if the resident requires thickened fluids, as these foods melt in the mouth. ®

HOME-STYLE BAKED GOODNESS ORIGINAL Foods Baking Co has been perfecting the art of baking for over 25 years with its delicious home-style baked cakes, donuts, slices, muffins and brownies. Proudly New Zealand owned and operated, the company is well known for its famous Goofy Slab Cakes along with its wide range of delicious sweet treats including the brand new, smooth and delicious Gluten Free Salted Caramel Brownie. For more information, email yummy@originalfoods.co.nz or call 0508 DONUTS.

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AFTERNOON TEA

Radius Menu Choices More Than Meet Residents Expectations Peter Kennett is managing director of Cibus Catering Group, a company that staffs some kitchens for major aged care provider Radius and creates meals for Radius kitchen staff to serve to an audience for whom food is especially important. Peter Kennett says rest home residents requests range from tripe and onions to fish 'n chips, but is all part of the job and not unusual for this leading aged care food provider.

AS RADIUS FOUNDER Brien Cree says: "Food is something we all look forward to in life, and this never really changes no matter how old you are. It's our desire to create a warm, homely environment where our residents enjoy living and, frankly, you're not going to get that if you serve up slop.

"To me, it's essential to get the heart of our homes right by offering our residents food that is heartwarming and nourishing", says Cree.

Radius and Cibus staff hold regular residents' feedback meetings where the menu is discussed and where family members, keen to check their loved ones are being looked after, also attend.

"Tripe and onions is a dish you either love or hate but, with an older age group, it is requested quite often. So we have to have the flexibility and ability to meet requests like that," Kennett says.

Working on a four-week non-repeating menu cycle if bacon and egg pie is served once in the four-week period, then it is not served again until the next cycle.

Ensuring residents' nutrition and dietary needs are being met, menus and meals are checked by independent dietitians, who report back to the relevant DHB's. Kennett says there are few emerging trends and patterns across the Radius sites, with most residents preferring "New Zealand-based", traditional cuisine prepared by qualified chefs in Radius kitchens armed with the latest commercial kitchen equipment.

The most popular dish is fish 'n chips Fridays with a close second being that New Zealand favourite - a roast (lamb, pork or beef). When Kennett thought that perhaps fish 'n chips mightn't be considered a healthy option, it was off the menu for a while but had to be brought back when residents kept asking for it.

"So with a little change to meet health requirements (we cook it in oil) it's back on the menu and is our number one dish," said Kennett.

Kennett is a trained chef himself and ran several restaurants before heading overseas to the UK for spells in Brighton and Scotland before returning to run his own restaurant in Dunedin. He says Radius has also attracted many other chefs to work in their kitchens: "Many of them have worked in good restaurants and cafes long term – but they like the nine-tofive working hours.

"I think that is part of the reason why the standard of cooking and quality of food in places like Radius has gone through the roof in recent years and over the 20-or-so years, I've

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AFTERNOON TEA

been involved in the field. It's so far from being just three ways with an egg."

Kennett says there isn't much difference in regional preferences and that most have similar tastes. "But what you do find is that even within a suburb two homes may have very differing menu requirements and favourites. You'll find that one Radius home with residents who love macaroni cheese but go down the road a bit and they hate it. Flexibility is key to dealing with these varying tastes."Often it's the small things that need changing out, like sauces.

"We heard from one residents' feedback group

they didn't like the fish with the lemon and caper sauce - a quick change fixed that."

Kennett says most residents prefer traditional New Zealand cuisine but there are some food trends that are beginning to show up. Glutenfree has become more mainstream, and with the changing ethnicity of the residents, we are also seeing changes around the use of herbs and spices.

"I suspect that gluten-free and other allergy driven menu changes will be something that we will see more of in the future, particularly if you look at the numbers in the population who have

allergies or are lactose or gluten-free", Kennett said. Cree says when he attended a Radius resident meeting at one facility the feedback on the food from residents was that the food was 'fantastic'. That shows that Radius is on the right track in delivering varied healthy options to residents, along with firm favourites.

Dietitians check the menus to ensure they meet nutritional requirements, but the biggest measurement tool relied on by Radius is customer satisfaction. Great feedback means that Radius has hit the right note with the menu options. ® AUGUST 2020

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Meet the Chef JOSUA RASOLO, SUMMERSET FALLS, WARKWORTH

Hailing from the beautiful island of Vanua Balavu, Lau in Fiji, 39 years young Josua Rasolo is the head chef at Summerset Falls, Warkworth.

“I STARTED OUT as an apprentice in fitting and machining, but somehow found my way into the kitchen and never looked back,” Rasolo told Aged Plus magazine.

Rasolo has been a professional chef for 13 years now, working in several parts of the South Pacific including Fiji, Niue, the Cook Islands and even on board a diving boat. Rasolo was in the Cook Islands when a friend told him about the position at White Tie, the catering company for Summerset Falls.

White Tie Catering offers contemporary, highend cuisine with a proud focus on showcasing the best of New Zealand’s pantry, Canterbury. White Tie are constantly developing and testing new techniques and ingredients to give its clients an exceptional food experience delivered by handpicked and trained front of house teams.

“I applied; however, it took a long time for me to get here due to my visa application,” explained Rasolo. “Luckily, I was blessed as the company was very patient and helped me get my visa through. This is my first time in New Zealand and so far it has been unreal.”

The day starts at 8am for Rasolo, opening the kitchen, taking temperature readings of the chillers and freezers - safety being of high importance in the aged care sector, replying to emails and making any changes to the daily menu that might need to be made. He starts prepping lunch to be ready for 12pm.

“But during this I have to make sure that morning tea is prepared and ready, I also have to ensure that our café cabinet is filled and ready by 10am as this is when our café opens. When dinner is ready and packed away in our scan box, I start placing orders and planning for the next day.”

Summerset Falls is located in a beautiful environment alongside the tranquil Mahurangi River and was designed for maximum sun and relaxation in a peaceful, rural environment. The

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village’s Divine Café and in-house catering offer contemporary food menus prepared on site with wholesome, seasonal, and locally grown produce.

Cooking in an aged care facility comes with its own challenges. Rasolo had to adjust to these quickly as this is his first time working in the sector.

“I count myself lucky as my sous chef has worked in age care for a while and has been a big help to me,” noted Rasolo.

“I think for me the major difference is the pace at which meals are prepared. In a restaurant it’s more or less a la carte where care is taken but it has to be pumped out within a certain time and is fast paced. In the aged sector a great amount of care needs to be taken in preparation as residents have different dietary requirements.”

During the COVID-19 lockdown the biggest challenge for the chef and his team was getting the goods they needed. The supplier reduced deliveries which meant Rasolo had to adjust how

he ordered and stored his supply, an obstacle he took in his stride.

“His teamwork is phenomenal, he is passionate, has an exceptional work ethic, and his love for the elderly resonates in his can-do attitude,” said Dawnette Le Roux, White Tie Health Services contract manager.

It was a love of food that first attracted Rasolo to a career as a chef. Seeing the smile on someone’s face after they have eaten food, he has prepared is the most rewarding aspect for him.

“I’ve also seen some beautiful places and met some great people along the way.”

Rasolo cannot wait to road trip again and explore more of Aotearoa, content that he has accomplished most of what he set out to achieve professionally.

“Right now my goal is to mahi hard and support my family back in Fiji. I just want to thank White Tie for giving this island boy an opportunity.” ®

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Healthy Instant Gourmet Dish Instant Kumara Mash is a healthy, instant gourmet dish. Enriched with milk and natural flavours, it tastes delicious by itself and goes well with other foods in an existing menu. It can be flavoured or used to create a new dish.

WHETHER serving large groups or individuals, simply add boiling water and mix, and you have a gourmet style kumara mash made in a matter of seconds, Developed by Nutritious Foods Ltd, Instant Kumara Mash is a new addition to the company’s wide kumara product range. Instant Kumara Mash is high in dietary fibre, rich in vitamin A, and full of nutritional benefits.

“We worked with New Zealand food technology specialists for years. By using Kiwi ingenuity on research and development, we are proud to be the first in this category,” said Kenneth Wang, managing director, Nutritious Foods.

Instant Kumara Mash comes as a dry powder in a resealable pack. It can be stored at room temperature all year round.

“For a cost of less than a dollar per serve, this new product solves the problems of kumara availability and price fluctuation in the market. It improves operational efficiency, service quality, costsaving and product availability.”

For free samples or further information, please contact Nutritious Foods at enquiry@nutritiousfoods.co.nz or call 09 304 0253 ®

NUTRITIOUS FOODS Instant Kumara Mash is a healthy, instant gourmet dish. Enriched with milk and natural flavours, it tastes delicious by itself and goes well with other foods in an existing menu. It can be flavoured or used to create a new dish.

GOURMET STYLE KUMARA MASH

Just add boiling water and whisk, a smooth gourmet style kumara mash will be ready for serving in seconds.

EMAIL: enquiry@nutritiousfoods.co.nz

SERVING SUGGESTIONS •

Base for Kumara Thai Green Soup

•

Combine with mashed parsnip

•

Make with coconut cream

•

Add curry powder & garam masala

•

Filling for ravioli

TEL: 09-3040 253, 09-3040 254 AUGUST 2020

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PUREED TO PERFECTION

The Pure Food Co.’s latest range of puree flavours are safe to eat, supercharged with nutrition and - most importantly - delicious. This is pureed food like you’ve never seen or tasted before.

ON THE FACE OF IT, pureed food doesn’t necessarily sound particularly appetising, good for you or cutting-edge. If your residents and patients have health issues that mean they have trouble swallowing, you might think that there was little joy left to be had when eating.

However, The Pure Food Co are showing that there is a solution. Its fortified purees, soups and smoothies are tasty, nutritionally sound and incredibly innovative. The Pure Food Co.’s commitment to enhancing the quality of life for people with swallowing difficulties was recognised at the 2019 New Zealand Food Awards, where it won the Business Innovation Award and the overall Supreme Award.

For its Summer 2020 product release, The Pure Food Co. partnered with aged care chefs to develop two new desserts as part of the latest range.

Head chef Braam Ellis from Arvida Village at the Park enjoys working in the aged care sector, in particular seeing the smiles on the faces of residents when they are eating well, a key focus

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for the Arvida network.

“I got the idea for a new tiramisu product from our independent residents,” said Braam.

“They really enjoyed the tiramisu that I made for one of our fun engaging events, so I thought it would be something worthwhile to bring to our care residents, and know that they would enjoy that too.”

Head chef Jessen Ramtano enjoys creating tasty and good-looking dishes that everyone in the Ryman Possum Bourne community can enjoy. He used his skill in the kitchen to create a tangy Lemon Delight which he explained was inspired by his own family.

“We love our lemon flavour in NZ and my all-time favourite snack is lemon slice, we have a family recipe that goes back a few generations,” said Ramtano. “So, I created a new recipe from this… hopefully as good as our family ones, and I’m looking forward to sharing it with everyone.”

Both chefs have been involved from inception right through to product trials to ensure they were happy with the end result. “I

was stunned how the guys at The Pure Food Co turned my dessert into a puree and it still had the taste I was looking for,” explained Ramtano.

“We maintain a good balance between nutrition, food science and flavour,” said Pure Food Product Development Technologist, Danielle Merton.

“We never want to compromise the taste of the products, that’s really important to us.

We’ve always had the input of chefs to help us develop our products in the first stage, but for these products we were particularly excited to work with chefs leading the way in aged care”.

These great new dessert flavours launched in February, together with other new products Mac n Cheese Inspired, Herbed Beetroot and Mild Tandoori Chickpea (available in Puree and Minced & Moist), are sure to keep residents, kitchen staff and carers happy!

For more information on The Pure Food Co visit www.thepurefoodco.com or call on 0800 178 733. ®

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AUGUST 2020

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DELICIOUS | EASY TO PREPARE | GLUTEN FREE | VEGAN & VEGETARIAN OPTIONS AVAILABLE

Our MAGGI® CLASSIC Soup Mix Range consists of: Gluten Free Tomato Soup, Gluten Free Pea & Ham Soup, Gluten Free French Onion Soup, Gluten Free Pumpkin Soup, Gluten Free Thick Vegetable Soup, Gluten Free Crème of Chicken Soup, Gluten Free Potato Leek Soup, Gluten Free Mushroom Soup, Asparagus Soup, Crème of Vegetable Soup, Onion Soup, Chicken Noodle Soup, Seafood Soup and Minestrone Soup.

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DINNER

LOCALS, SUPPORTING LOCAL PROUDLY NEW ZEALAND MADE BRINGING YOUR FAVOURITE MAGGI® CLASSIC SOUP MIXES, MADE RIGHT HERE IN NEW ZEALAND, TO YOUR KITCHEN. MAGGI® Gluten Free Soup Mixes are a quick and convenient way to serve great tasting soups on your menu that will meet a range of dietary needs.

For more information about our amazing MAGGI® range of products and other solutions for your kitchen, please visit our website nestleprofessional.co.nz

AUGUST 2020

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Nutrition and Special Diets

Careful thought and creativity are important to aged care menu planning. It is well known that food consumption and nutrition is closely linked to our overall quality of life.

STUDIES HAVE shown when residents have the agency to choose from a menu, levels of food service satisfaction have risen to up to 30 percent. Increased independence in food choice and active participation in food planning has also been associated with a reduced risk of malnutrition.

“There is definitely more of a focus on nutrition and special diets,” noted King.

“Today residents expect a higher standard of menu offering, with greater choice.”

A Dietary Guide for the Older Adult Our dietary needs change as we age. It is important to know how much, and what a person should be eating in accordance with their age and gender. The following is advised as dietary recommendations in people over the age of 65.

FOODS TO AVOID • Limit consumption of salt-rich foods such as cured meats, snack foods, and sauces such as soy sauce.

• Avoid or limit intake of foods containing saturated or trans fats, including pastries, chips, and chocolate.

• Limit foods and drinks high in sugar, such as confectionary, sugar-sweetened soft drinks, cordials and fruit drinks.

• Limit consumption of alcohol to no more than two standard drinks per day.

• Keep ‘extras’ such as lollies, cakes, biscuits, fried foods and pizza to a minimum, they

should not feature regularly and are not part of a healthy diet.

FOODS TO EMBRACE Eat from each segment of the food group regularly: Vegetables, legumes, beans: • A daily serve of about 75 grams, consider ½ a cup cooked green or orange vegetables or ½ cup of cooked beans, peas or lentils.

Lean meats and poultry, fish, eggs, tofu, nuts and seeds: • A daily serve of 500-600 kilojoules, for example 65 grams of cooked lean red meat or two large eggs.

Fruits, grain (cereal) foods (mostly wholegrain and high-fibre): • Fruits–a daily serve of 150 grams, for example a medium apple or banana • Grains–one slice of bread or ½ cup of porridge.

Dairy (milk, cheese and yoghurt): • A daily serve of 500-600 kilojoules, for example a cup of milk or ¾ cup of yogurt.

• Swap foods that are high in saturated fat with foods containing polyunsaturated and monounsaturated fats.

• Switch foods such as butter, cream, cooking margarine, coconut and palm oil with unsaturated fats from oil, nut-based butters and pastes, and avocado.

• Eat ample amounts of fibre alongside increased fluid intake (6-8 cups a day).

• High fibre and water intake will assist Continued on page 30

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AUGUST 2020

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Continued from page 28

movement in slow bowels.

• Fish should be eaten regularly as it has been known to reduce chance of heart disease, stroke, dementia and macular degeneration.

Allowing your customers to choose from a menu, rather than giving them a choice of one or two options, increases the likelihood of people having a meal they want - and can eat.

Menu style ordering should also include several texture-modified meals for those on pureed diets to choose from.

Speaking of texture modified, who doesn’t love a good gravy? Gravy with roast dinner or as a side to a meat dish has long been a favourite with aged care residents as it has a familiar flavour which evokes memories and represents comfort-style food.

The role of gravy in Aged Care meals can be so much more than a traditional accompaniment to meat dishes. In fact, it can be one of the most economical and versatile ingredients in your kitchen.

Many of your resident’s favourite lunch, dinner and even savoury mid-meal snacks can be refreshed by adding a different gravybased sauce. Whether using traditional gravy in casseroles and stews to give them a slowcooked, deep flavour, or using it as a base for a

PHOTO: Ryman Healthcare Continued on page 32

t a e r g g n i Mak y s a e s l a me

Angel Bay has been providing consistent products of quality and convenience for over 20 years.

Individually frozen and ready to cook, the Angel Bay range of patties, rissoles, bites and meatballs deliver on taste, while saving on prep time and reducing food waste.

Made to the highest food safety standards, we have a range of products to suit different dietary requirements.

Contact your distributor or Angel Bay rep to order www.angelbay.co.nz/agedcare | info@angelbay.co.nz

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CONVENIENT, CONSISTENT & DELICIOUS

DINNER

They do say the best soups require little effort

Coming soon in nine great flavours: Beef Stockpot, Chicken & Sweet Corn, Cream of Chicken, Creamy Pumpkin, Minestrone, Pea & Ham, Potato & Leek, Tomato, Winter Vegetable Quick & Convenient | Nutritious | Labour Saving

wattiesfoodservice.co.nz

AUGUST 2020

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Continued from page 30 range of different flavoured sauces, it can give a dish a great new flavour lift while keeping it balanced, mild and familiar in taste, especially for residents with conservative palates.

Additional delicious flavours are always welcome on the menu. When using a combination of gravy with another sauce,

PHOTO: Ryman Healthcare

it can help to infuse the dish with rich deep flavours making the meal tasty and aromatic both important factors in helping to stimulate appetites and increase food consumption.

“Our residents thoroughly enjoy their roast meals, which we provide twice a week,” said King. “A Friday favourite is the Kiwi staple of fish and chips.”

Fish is a perfect meat alternative and fits nicely into a more flexitarian diet (those wishing to limit their consumption of meat), it is also one of the most beneficial protein sources, filled with essential nutrients like omega-3 fatty acids. Salmon is always a good idea for dinner, combined with herbs it is excellent for digestion and has a lot of nutritional value.

Don’t forget a delicious dessert to round off dinner, there should always be dairy-free and gluten-free options for these to have your residents finishing the day the right way – probably with one last cup of tea. ®

Fats & Oils Specialist

Delivering high end solutions for our customers

csfoods@ csfoods @ graincorp.co.nz • 0800 495 246

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DINNER

MEAT-FREE STICKY CHILLI STIR FRY Serves 4 (20 mins)

INGREDIENTS:

METHOD:

• 1 pack Meatless Farm Meat Free Mince • 1 red pepper, cut into chunks • 15ml rice vinegar • 30ml soy sauce • 15ml sesame oil • 40g chilli jam • 1 tsp sugar • 1 tbsp water • 2 cloves garlic, minced • 1 thumb-sized piece of ginger, grated or thinly sliced • Rice, to serve

Remove the Meatless Farm Meat Free Mince from its packaging and cook according to pack instructions for 5-6 minutes (or longer for extra bite).

Add in the red pepper, garlic and ginger and cook for a further 2-3 mins to allow the peppers to soften.

Combine the wet ingredients in a bowl to make the sauce.

When the mince is nice and crispy, pour over the sauce and stir in until the mince is covered and the sauce is warm.

Serve on a bed of fluffy white rice, cooked to pack instructions.

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B R E A K FA S T

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Sponette Black Mussel Shell White Choc Strawberry Puff

Saint Ge Petit F

Emma-Jane's Foodservice is still the supplier of choice for many hospitality businesses across the nation. We offer only the highest of quality products imported from the heart of Europe. Quality, flavor and appeal you just can not beat!

All products displayed are available now.

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Reach out today emily@emmajanes.co.nz 0800 366 252 100% OWNED

Mini Butter Croissants

DINNER

Vegan Vege Flower Cups

Macarons Mini Danish

Vege Cones

Gluten Free Tart

ermain Four

Cappuccino Eclairs

Chocolate Fondant

Parisien Canapes

AUGUST 2020

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DESSERT

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DESSERT

AUGUST 2020

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BEVERAGE

Which moo are you?

LIFE IS FOR LIVING and people are busy doing exactly that. It is important to be happy and healthy, so to save time we have introduced a new look to the Green Valley 1L range. Still the same milk we all know and love, just presented a little differently. The label features the fat content front and centre, so no need to hunt down the information on the back of the bottle in small text. Maybe some love the full flavour of the 3.3% fat, while others are getting ready for summer and the 1.5% fat – a little bit lighter – is perfect for their cup of tea or coffee.

For more information, visit www.gvd.co.nz.

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Our promise to you has always been to consistently provide the freshest and best quality produce.

It’s our local relationships with major markets and specialist growers that set us apart and ensure we are able to bring the very best produce straight to your door.

Our comprehensive range of fresh vegetables, fruit, salad lines, and herbs include classic staples, on trend exotic lines, and ‘Prepared Produce’ for convenience, fresh, ready to use – pure taste, no waste.

Contact your local produce specialist bidfood.co.nz 0800 bidfood

AUGUST 2020

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44 www.winterhalter.co.nz 100% OWNED