Mater Hospital cooks up a storm with chef Luke Mangan
The new suite of food, which is part of Mater’s a-la-carte menu, has been designed to increase patients’ immune systems, reduce inflammation and improve their gut microbiome, at a time when their body is healing after illness or injury.
“Mater patients are getting restaurant-style dishes prepared by a team of extraordinary chefs and talented dietitians who are up to date with the latest research on how food helps us heal [and] enhances our wellbeing,” Mangan said.
“There are vegetarian and vegan options as well as dishes with lean protein like lamb, chicken and fish, but the focus of every meal is on whole plant-based ingredients and low or refined, processed food.
“Many restaurants in Australia would not meet the same standard of food being offered to Mater patients.”
Mangan might be right about that, given that some of the new dishes already read like the menu for an expensive night out: Moroccan spiced quail with zucchini, pine nuts and currants; grilled mushrooms with fresh corn salsa; and toasted tomato and lemongrass soup. Cold-pressed juices are also available.
For better or for worse though, this healthy menu has seen the replacement of the quintessential hospital meal: jelly and ice cream have been subbed out with the healthier options of coconut rice pudding and lychees, passionfruit and mango, and grilled pineapple with lime chili glaze with coconut yoghurt.
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