This week I thinking about the messages from the Aged Care Catering Summit

I was the MC at the Aged Care Catering Summit at FoodService Australia in Melbourne. A whole day of speakers, talking about nutrition, gardening, food safety, modified textures, innovation, and what food in aged care facilities is, and what it might be. Here is the link to my round-up:



I spent a few days in Auckland recently visiting restaurants and wineries. Highlights? Many. We started with dinner at Clooney, seriously glamorous, and very serious about its food and wine. Owner Tony Stewart, who established Clooney 12 years ago, is now committed to using only New Zealand ingredients. That’s clearly no bar to anything: think paua (abalone), prawns, lobster, mussels, salmon, lamb, beef, venison, and all the fruit and vegetables. Chef Nobu Lee has a lovely balance between presentation and flavour, between elegance and strength. Dinner begins with a succession of flavour that explore NZ food and landscape, and went on from there. My favourite dish was salmon with apple and salmon roe. https://clooney.co.nz 

But there was a lot else. Visits to wineries: highlights were Babich, Kumeu River and Villa Maria – with a special mention of Man o’ War on Waiheke Island. Here are links to the interviews I did:

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