Fricassee of chicken, lamb rogan josh, tomato and ricotta orecchiette, garlic prawns with Mediterranean cous cous, and even banh mi. The list reads like a menu from a multi-cuisine restaurant, but this is just a sample of the dishes from all corners of the globe that are prepared by our internationally trained chefs for Cabrini patients.

The Cabrini Food Services team is made up of chefs and team members from all over the world, French-trained Cabrini Head Chef Nash Cheddee said.

“Our menu is a true reflection of Melbourne’s population,” he said. “It reflects the diverse backgrounds of patients and staff, taking into consideration cultural, religious and dietary requirements, but it’s also developed with trends in mind, too.”

Today is #HarmonyDay, a day when we celebrate Australia’s cultural diversity, promoting inclusiveness, respect and a sense of belonging for everyone.

“We have staff here from all over, like Sri Lanka, Vietnam, the Philippines, Australia, and I’m from Mauritius,” Nash said. “I’m trained in French gastronomy, and others trained and worked in five-star hotels and restaurants in Dubai and Switzerland, Japan and China, and some worked with celebrity chefs like Neil Perry. Influences from all of those cuisines and experiences can be found on our menu.”

The Cabrini menu is reviewed and updated every 12 to 18 months, and as part of that process, the creative team behind the menu, which includes staff from Food Services, Procurement, Dietetic Services and even Speech Therapy, has to balance everything from nutritional standards to sustainability.

“And we have to manage 32 different diet codes when we design it, including menu items for people with diabetes and allergies, easy to chew items, and pureed diets,” Nash said.

“We always have our patients in mind when we design our menus and hope we create a positive dining experience, because we know that food isn’t just about nutrition, it’s also a source of comfort and enjoyment.”

“Just like the food in Melbourne is a fusion of all of the different cultures that live here, so is our menu,” Sous Chef Matt Jones said. “And so is our team.”

Swiss-trained Sri Lankan chef Charith said he’s proud that his and other cultures are reflected in our Cabrini menu.

“I had an influence on this menu and helped to create the Sri Lankan beef curry but my favourite dishes to make are ones I’ve learned from others, like the lamb shanks and the butter chicken.”

Pastry chef Arsenio began his career in a Filipino cake shop, before moving to Bahrain. He worked for a five-star airline, a cruise ship, fancy hotels and casinos, and across a number of Australia tourist destinations.

“I’ve made cakes and pastries in many different countries, so I bring that experience to Cabrini,” he said. “It’s important for patients to experience different flavours and cultures and to eat good, fresh food. I love making desserts and the banana mousse and crème brulee are my favourites on the menu. And I like to use fresh fruit as much as I can, which is delivered to our kitchen every day.”

Between 90 and 95 per cent of the Cabrini menu items are made fresh onsite, and our Patient Services team deliver about 1500 meals daily across Cabrini Malvern alone.

Caron, who joined the Cabrini kitchen about six months ago and was raised in Vietnam, was surprised by how authentic and contemporary our menu items are.

“I was so surprised when they showed me that there was a banh mi on the menu,” she said. “Everybody is eating banh mi at the moment, and it’s very popular on the menu here, too. The ingredients are nearly the same as the ones you find in Vietnamese bakeries, and they taste very similar, but they also meet nutrition requirements.”

For Penny, who has been a chef in Melbourne for 51 years and has taught the chefs of the future at Tafe, she’s proud of the way the menu has transformed under Nash, Matt, and Justin Dowd’s leadership.

“I care very much about this place, about the menu and how under Nash and Matt that it’s become so much better at including all the different cultures,” she said. “I’m pretty proud of this place.”

This Harmony Day, we celebrate all of the wonderful cultures that make up the Cabrini team.