Ensuring you and your kitchen staff follow the correct food safety guidelines is an important part in keeping elderly and vulnerable clients healthy. As a person ages they become more susceptible to the negative impact of food poisoning, which can be deadly for the...
The saying goes that we eat with our eyes first. I’ll admit, I have been guilty of this – either deciding I don’t like something simply by looking at it or piling my plate with more food than I can eat (but sometimes it all looks so irresistible!). You’ve probably...
Some people think that dishwashers will do it all for you – soaping, scrubbing, rinsing, polishing. Truth is, they don’t. The real purpose of your dishwasher is to sanitise your cups and plates. The temperature of the water combined with the chemicals you add to the...
Last week’s topic covered seeking feedback from your clients. This week, I thought it would be good to look at an area that appears to make the biggest difference to client health and well-being in a remote context – meals and the choice we could be...
Pasta can be a tricky dish to perfect. Sometimes it sticks together, sometimes it’s still a bit crunchy, sometimes it’s really, really overcooked. Pretty much everyone has trouble cooking their macaroni or spaghetti. But worry not! “Team Duncan” is here with a few...
In today’s modern world, our view of what a portion or serving size should be has become warped. We want a nice big, juicy steak because that represents value for money, as well as what we consider a decent meal. The Australian Nutrition Guidelines recommended portion...
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