Maggie Beer has a new TV documentary on the ABC and iView, Maggie Beer's Big Mission, in which she sets out to show how food in aged care doesn't have to be unappetising, unhealthy and boring and life in general. Picture supplied
She's been described as a "national living treasure", with a smile that lights up a room and a warm personality which has endeared her to audiences of the many TV shows she has appeared on, and now it was my pleasure to catch up with the doyen of Australian cooking Maggie Beer, from her home in the Barossa.
There was a lot to talk about with this 79-year-old powerhouse: her latest book, an updated edition of Maggie's Recipes for Life with 13 brand-new recipes plus some of the latest science on promoting optimal brain health by Alzheimer's researcher Professor Ralph Martins, a new TV documentary on the ABC, Maggie Beer's Big Mission, in which she sets out to show how food in aged care doesn't have to be unappetising, unhealthy and boring and life in general.
Maggie's Recipes for Life Updated Edition features 200 recipes which are full of protein, essential for brain health, and flavour while being inexpensive, accessible, and simple to make.
But what is Maggie's personal secret to success, happiness, health, vitality and an all-round good life? It surely can't just be food?
"I inherited a positive outlook from my mother, a joy in life. Everyday, even with the hardships, there's always got to be some good.
"And I've always had loads of energy because I have such a good food life.
"I'm very involved. I have purpose, I have friends and family and I have all the things that I love to do, which is to cook and garden and sing and read and walk, so it's a simple life but a very busy one."
But Maggie stresses it's not just nutrition which is important for brain health. Other aspects of food also stimulate the brain.
"We're not islands, we need other people around us, the joy of cooking, the joy of sharing, the simple beautiful aromas in the kitchen all these things are really important," says Maggie.
However, she knows that many older people live alone and are isolated. "I've come across women who lose their husbands, who feel they are no longer worthy of making an effort for. Which is terrible.
"A part of it is re-engaging - making something special out of every meal.
"I never eat in front of the television, I always have a napkin, a linen napkin because that's what I love. I always have flowers on the table just little flowers, just little things that make dining special.
"It's taking the time to make a feature of the meal, not just eating on the run or having a piece of toast. It's a mindset and I'm not suggesting it's easy."
The importance of the whole dining experience - good food with quality ingredients, a great environment, sharing and caring - is what drives the 2010 Senior Australian of the Year's latest project, a three-episode documentary on the ABC which sees her attempt to transform the kitchen, menus, dining areas and attitudes towards food of a Western Australian aged care home.
In its final report, published in 2021, the Royal Commission on Aged Care Quality and Safety revealed 68 per cent of those living in residential aged care were either malnourished or at risk of malnutrition and the average daily spend on food per person was just $7.
Since then the Federal government has poured substantial amounts of money into increasing the per - person food spend, but not all facilities are meeting the mark.
Entering the WA aged care home for the first time, Maggie joined some residents for a meal. It was not a success with undercooked fish and sweet lemonade.
But over four months the 2010 Senior Australian of the Year turned her dazzling smile, gentle charm and iron-lady will onto the management, carers and kitchen staff to show that small changes can have a big impact.
Maggie worked with a speech pathologist, dietitian and home executive chef Sansaka Peiris. She also roped in Gardening Australia's John Byrne to spruce up the outdoor areas to encourage residents to spend more time in the gardens; and planted a herb garden to supply the kitchen.
When you can give a sense of worth to residents and pleasure in food, it changes their mood.
It wasn't easy but the proof is in the pudding, so to speak. Data has shown depression among residents in the aged care home dropped from 46 per cent to 22 per cent and those at risk of weight loss fell from 83 per cent to 43 per cent.
She said the process was to empower the staff with knowledge and ideas. How to use cooking techniques to maximise flavour, to use fresh ingredients and not rely on packaged food. But throughout Australia, the quality of food in aged care is a systemic problem and she admits there's no silver bullet.
"I thought I could do more and I wish I could have done more, but if I step back there were so many things that I'm proud of. I've seen the difference in residents when they are involved and I've seen the smiles on their faces.
"I brought away from the experience that when you can give a sense of worth to residents and pleasure in food, it changes their mood.”
We have one copy of Maggie's Recipes for Life Updated Edition by Maggie Beer and Professor Ralph Martins (Simon & Schuster) to give away, valued at $49.99 each.
https://www.thesenior.com.au/story/8691867/maggie-beer-on-life-cooking-a-new-book-and-abc-documentary/Entries close Wednesday, August 31, 2024 at 11.59pm AEST.
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