Culinary legend Maggie Beer has touched down in Alice Springs, lending her expertise to a vital Aboriginal community-controlled health organisation. Her mission? To upskill staff at Purple House, an organisation dedicated to providing crucial dialysis and aged care services for individuals battling kidney failure. This hands-on involvement is a cornerstone of the Maggie Beer Foundation’s broader campaign to revolutionise the quality and nutritional value of food served in aged care facilities across the nation.
Beer’s journey to the heart of the Red Centre was reportedly spurred by an intriguing, albeit slightly unconventional, offer from Purple House CEO Sarah Brown: a feral cat sandwich. Brown recounted a conversation where Beer’s interest was piqued by the prospect of cooking traditional bush tucker, including kangaroo tails. The conversation then veered into the more exotic territory of a director’s recent culinary adventure.
“We talked a lot about cooking kangaroo tails and then I also told her about how one of our directors … had recently cooked us a feral cat from Kiwirrkurra,” Ms Brown explained. “She got very excited about this and I said, ‘Well if you come to Alice Springs and do some cooking classes with us, then Bobby West will teach you how to cook a pussycat and you can have a pussycat sandwich for lunch.'”
Unfortunately, the much-anticipated feral cat feast didn’t materialise, with recent rainfall in the region making it difficult to source the star ingredient. However, the presence of the Maggie Beer Foundation team proved invaluable, underscoring the critical role of nutritious food in supporting the well-being of elderly Indigenous Australians living on their ancestral lands.
“We cook thousands of meals every year, both for dialysis patients in town and we run aged care in Mount Liebig and Yuendumu,” Ms Brown stated. “It can be a bit of a slog, so for people to have the opportunity to step out of their day job role and have some fun with food … is really important.” Hosting the foundation on Close the Gap Day, she added, powerfully illustrated Purple House’s commitment to innovative approaches and “thinking outside the square.” “It’s all about agency and having a voice and having some hope and that’s what Purple House is all about,” Ms Brown emphasised.
Tackling Malnutrition in Aged Care
Maggie Beer herself highlighted the urgent need to transform nutrition and food practices within aged care settings. Her foundation’s approach centres on knowledge-sharing and empowering the cooks and chefs who prepare meals for residents.
“We can set them up for success by sharing what we’ve learned over many years about beautiful food that is simple, accessible, affordable, that can be done for 100 people at a time,” Beer explained. She identified malnutrition as the most significant threat to the health and well-being of elderly residents.
“We have to think of it from so many points of view, like texture modified dysphagia, that inability to swallow,” Beer elaborated. “You have to tempt a resident to eat and what is going to give them joy as well as sustenance.”
A Culinary Gauntlet: The Cookery Challenge
Assisting Beer in Alice Springs was Maggie Beer Foundation senior chef trainer Paul MacDonald, who led a practical cookery challenge for the course participants. The objective was to prepare a nutritious lunch for 15 people from scratch within a tight 90-minute timeframe.
The menu was ambitious, featuring:
* Barramundi wrapped in banana leaves
* Lemon blueberry high-protein cakes
* Fresh, seasonal vegetables
* Thyme-crumbed pork steak
“Today we’ve got a cookery challenge. We’re cooking lunch for 15 people in 90 minutes from scratch,” MacDonald announced. “The idea behind this is we’re simulating a real-life kitchen, real-life drama, real-life pressure. It is fun but we’re throwing in some curveballs.”
MacDonald stressed the importance of adaptability and resourcefulness, particularly in remote settings. “Where we are is a remote location so we can’t always get what we need,” he noted. “We’re in Alice but it’s flooded so some of the ingredients we haven’t got.” He underscored that mastering flavour profiles and ensuring optimal nutrition are paramount to extending residents’ health and quality of life. “That’s how we keep people healthier for longer. Good nutrition throughout the day.”
Everyone Has a Role to Play
Among the participants was Dolly Hampton, Purple House’s laundry manager for over three years. Hampton expressed her enthusiasm for the opportunity to expand her knowledge of food preparation and its impact on patient health.
“I do jump in the kitchen at times, just to help out,” Hampton shared. She was actively involved in preparing desserts for the challenge.
- Oven-baked custard
- Lemon yoghurt blueberry cake
“[I’m] learning about what foods to include for our patients,” she said. Hampton also gained valuable insights into catering for individuals with diabetes and renal conditions. “[It’s also about] putting variety into the food and making it look even more appetising,” she added. “With the drinks too because they don’t always want water or cup of tea.” Hampton described the course as “fantastic,” particularly appreciating the emphasis on ingredient substitution. “They’re also teaching us if we don’t have the ingredient, we can … substitute something else,” she concluded.
