Gorrinn Village Menus
Here at Gorrinn Village our Head Chef has the task of compiling our menus to produce nutritious and delicious restaurant quality meals for our residents, every day.
With more than 50 years of combined industry experience between staff in our Catering department, they manage to provide both variety and adequate nourishment, with a superior dietetic approach to our resident's meals.
As you can also see from the article linked below, on top of other Catering experience, Bruce has also trained in recent years in the Barossa Valley, under the instruction of the one and only Maggie Beer. Maggie has spent many years as an advocate for improved nutritional outcomes in Aged Care, even providing a submission from the Maggie Beer Foundation at the Royal Commission in July 2020.
Catering for 60 different people every day, has it's challenges. So we like to make sure what we are serving is what our residents want to eat. Any complaints from our residents, which are always far outweighed by compliments, are compiled monthly and discussed at our Continuous Improvement Meeting, to see where we can do better. Where necessary we revise our menus and meal plans to suit resident's needs, tastes, and preferences.
Our regular Wing Meetings always raise a giggle from the residents when they are asked "Do you like the food here?" and "Do you get enough to eat?" Most residents say "There's TOO MUCH food!" and "We're always eating here!"
What our menus look like:
Breakfast Menus are placed on the dining tables daily with residents offered assistance where required to select their choice. Residents have a choice of all the usual cereals, as well as toast, porridge, and bacon and eggs on Sundays.
Residents requiring texture-modified meals are assessed by the RN and information is then provided to the Catering department. We also have a selection of food moulds which allow us to present texture-modified foods in a much more dignified way for our residents.
Please take a moment to scroll down and peruse our current weekly lunch and dinner menus below. Last revised October 2023.
To see examples of some of the meals and other goodies our kitchen creates, please click here.
With more than 50 years of combined industry experience between staff in our Catering department, they manage to provide both variety and adequate nourishment, with a superior dietetic approach to our resident's meals.
As you can also see from the article linked below, on top of other Catering experience, Bruce has also trained in recent years in the Barossa Valley, under the instruction of the one and only Maggie Beer. Maggie has spent many years as an advocate for improved nutritional outcomes in Aged Care, even providing a submission from the Maggie Beer Foundation at the Royal Commission in July 2020.
Catering for 60 different people every day, has it's challenges. So we like to make sure what we are serving is what our residents want to eat. Any complaints from our residents, which are always far outweighed by compliments, are compiled monthly and discussed at our Continuous Improvement Meeting, to see where we can do better. Where necessary we revise our menus and meal plans to suit resident's needs, tastes, and preferences.
Our regular Wing Meetings always raise a giggle from the residents when they are asked "Do you like the food here?" and "Do you get enough to eat?" Most residents say "There's TOO MUCH food!" and "We're always eating here!"
What our menus look like:
Breakfast Menus are placed on the dining tables daily with residents offered assistance where required to select their choice. Residents have a choice of all the usual cereals, as well as toast, porridge, and bacon and eggs on Sundays.
Residents requiring texture-modified meals are assessed by the RN and information is then provided to the Catering department. We also have a selection of food moulds which allow us to present texture-modified foods in a much more dignified way for our residents.
Please take a moment to scroll down and peruse our current weekly lunch and dinner menus below. Last revised October 2023.
To see examples of some of the meals and other goodies our kitchen creates, please click here.
Bruce joined 29 other chefs in visiting Australian cook, food author, restaurateur and food manufacturer, Maggie Beer at her property in South Australia’s Barossa Valley. Click here for article