We are an iconic provider of hospital-based healthcare, striving to deliver an exceptional standard of care
We comprise several hospitals, health centres, a nationally accredited education provider and a world-class research institute
We are a nationally accredited, hospital-based Registered Training Organisation - the only one of its kind in Queensland
We are part of a collaborative research institute with The University of Queensland and founding partner of the Translational Research Institute
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The Dietetics and Food services team hosted a 'Chef’s Table' for Mater leaders in the midst of a working hospital kitchen showcasing the Chef’s Specials range for our private patients and the room service model at work.
Introduced in mid-2018, the Chef’s Specials range offers gourmet entrée, main and dessert items alongside the current extensive room service menu, as an additional option for Mater private patients.
Items include Italian Zucchini and Parmesan Soup, Macadamia and Herb Crusted Snapper, Mushroom and Leek Quiche with Goat’s Cheese, Lime Tartlets and more. The Chef’s Specials rotate on a weekly basis and offer additional choices for longer stay private patients.
Director Dietetics and Food Services Sally McCray said the specials had been a great success, as had the new cold pressed fruit and vegetable juices introduced late last year.
“All menu items and juices have been analysed and assessed by the clinical dietitian team, to ensure compliance to many of our special diets, allowing access to these gourmet options by as many of our private patients as possible,” she said.
“Nutrition plays an important role in health and wellness and our Chef’s Table provides an opportunity for us to showcase our kitchen team’s expertise and innovation as well as the commitment we have to providing holistic care to our patients.”
Wondering what some of the chef’s specials are coming up on the Autumn/Winter menu in 2019? The deliciously sounding food includes Hot & Sour Soup, Saganaki with Herb and Lemon, Snapper with Lemongrass Coconut Sauce, Cardamom Beef Curry, Apple & Rhubarb Crumble and Brioche Raisin Pudding.
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