Taste of Autumn
Tuesday, 24 March 2026
More than a meal – aged care menus for a new era
Featuring:
John Casey: Consultant Chef and former National Foodservice Manager for Aveo Group
Chefs in residential aged care are unsung kitchen heroes. Battling ever-tightening budgets and staff shortages they serve hundreds of meals every day, while meeting nutritional and food safety standards higher than for any other caterer.
This year the aged care sector enters a new era, as new quality standards born out of the Aged Care Royal Commission reshape what it means to feed people well in residential care.
For these chefs, the focus has shifted beyond nutrition compliance towards giving residents genuine choice, cultural diversity, all-day dining, and a level of menu creativity that was previously unheard of.
Can-do attitude
A former executive chef for Aveo Group and now aged care foodservice consultant, John Casey has spent years advocating for a better food culture in residential care. His message to chefs is clear – the ‘this is just how we do it here’ mindset has had its day.
“We have to shift to a can-do attitude,” he says. “It’s about offering real choice, 24 hours a day, seven days a week.”
John explains that Aged Care Quality Standard 6 (Food and Nutrition), which came into effect in November, focuses on offering meals that meet cultural and taste preferences as well as nutritional needs and food safety. Facilities need to consider when and how their residents prefer to eat, and encourage social engagement and a sense of belonging.
Suppliers bring the intel
This will make great improvements to the lives of aged care residents, but it’s a big ask for chefs who are already stretched to their limits. However John says it’s a valuable opportunity for chefs to revisit seasonal menus and work closely with suppliers for food and labour savings.
“My number one tip would be to align yourself with good suppliers who can bring you the intel on new products; what’s in good supply and what is coming up for the season,” he advises. “Before you do a menu, look at the range a supplier offers and think outside the box for new ingredients and flavours.”
John says although chefs in aged care know their residents and what they like, suppliers may have ideas on new dishes, how to boost efficiency, or source interesting products.
“Obviously cooking fresh is the goal, but you can also get high quality packaged food that saves on labour when you don’t have the staff,” he suggests. “In some scenarios frozen products can still deliver high quality and be ready on-demand.”
Before you do a menu, look at the range a supplier offers and think outside the box for new ingredients and flavours
Talking ‘bout my generation
Another shift John is seeing has nothing to do with legislation, it’s generational. “If you looked at today’s residents in their eighties and older, when they lived at home their pantry had tomato sauce, maybe some mustard powder or Keen’s curry powder and soy sauce.
“But people who are in their sixties and seventies now, if you look in their pantry you’ll see all kinds of flavours and cuisines,” he says. “So this is what’s around the corner, chefs will need to cater for a new generation of residents, who are used to variety, travelling and eating out in restaurants.”
All-day dining
John says under the new standard, menus would need to offer snacks throughout the day as well as breakfast, lunch and dinner.
“That institutional style of eating, where everyone has breakfast at eight, lunch at twelve and dinner at six… that’s going to change. I think we’ll see more healthy ‘grab and go’ products and grazing menus.”
He adds that treats are important for well-being, along with nutritious options. “Older people tend to eat less, so it’s crucial they receive enough protein and fibre. Instead of a large meal at lunch they might have a half serving, then a sandwich or cup of soup a couple of hours later.”
That institutional style of eating, where everyone has breakfast at eight, lunch at twelve and dinner at six… that’s going to change. I think we’ll see more healthy ‘grab and go’ products and grazing menus.”
Autumn comfort food
According to John, soup is perfect for autumn menus and ticks all the boxes for nutrition, texture and flavour. “I think having a choice of several soups is ideal. It’s a great option for snacking and meal times,” he says.
“Comforting casseroles and slow-cooked meals are also a winner, again that’s where I think working with your supplier is important.”
For example, John says if a chef is planning to add beef casserole to the menu, the supplier might suggest a different type of meat, or a cut that offers good value and gives diners a change.
Cooking for life
When he was with Aveo, John wrote a book “Live Life Cook” with healthy and appealing recipes and meal suggestions for seniors. In it he wrote, ‘as we add years to our lives, I want to ensure we add life to the years through good food and nutrition’.
Quality meals served with thought for the diner do more than nourish the body, they feed the soul and give meaning to mealtimes for residents and their visitors. As each aged care residence adjusts to the changes, it’s a great opportunity for a reset and a new way forward for the unsung heroes who are making it happen every day.
Thanks to John Casey for permission to use images from his book Live Life Cook.
Comforting casseroles and slow-cooked meals are also a winner, again that’s where I think working with your supplier is important.
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