Juniper’s hospitality team is keeping dining fresh, tasty and entertaining with its chef’s table luncheons.
Held monthly at all Juniper residential aged care homes, chef’s table events give customers an opportunity to trial dishes shortlisted for the 2025 winter menu later this year.
Invitations for the chef’s table lunches are sent to residents, and each event caters for between six and 12 people.
Earlier this month, a two-course chef’s table at Juniper Hayloft in Martin offered slow roast beef brisket with roast vegetables or chicken pasta bake as well as a vegetarian option as a main.
A warm slice of sticky date pudding and cream, which was also warmly received, capped off the meal as dessert.
Juniper Hospitality Services Manager Kirrie Hall said the lunches provided a great way of getting to know residents and gather their feedback about the meals, which could then be refined if needed.
“The chef’s table lunches through to July enable chefs to be a bit more creative and engage with residents to get their thoughts on the meals,” she said.
After the chef’s table luncheons, residents are invited to provide their thoughts on the dishes served and any other meal ideas via feedback forms.
At the recent Hayloft luncheon, residents described the program as a good idea that offered more choice and a relaxed way of meeting and chatting to Juniper chefs.
Whether it’s a memory lane dinner giving residents a tasty reminder of the dishes they grew up with or cultural dishes that take residents on a culinary tour of the globe, the industrious hospitality team is always innovating the menu with new dining ideas.
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