At the heart of our hospital kitchens is a team dedicated to providing patients with fresh, nutritious, and comforting meals prepared entirely on site.
For the team, making meals in-house is far more than a daily task; it’s a commitment to quality, safety, and supporting patient recovery.
Food Services Supervisor of Maryborough Hospital Shandelle Wright said one of the biggest benefits of preparing meals fresh each day is the confidence that every ingredient meets Queensland Health’s nutritional standards.
“We know exactly what goes into each dish, and we can guarantee the consistency and quality. That assurance is incredibly important for our patients and their families,” she said.
Creating meals that suit a diverse patient group requires careful planning and collaboration.
“Our menus are developed with input from cooks, dietitians, speech pathologists, and consumer representatives. Every meal is tested and trialled before it reaches our menu,” Shandelle said.
Monthly audits ensure the kitchen continues to meet expected standards, while each individual meal is checked thoroughly for allergens, dietary needs, and clinical requirements before it is delivered to a patient’s bedside.
Producing fresh meals at scale can also come with challenges, particularly for patients requiring texture-modified meals.
“As a regional facility, we don’t always have access to the full metro resources, so we’ve partnered with a trusted provider to ensure all our IDDSI-standard meals are safe and high quality,” she said.
Despite the busy environment, the kitchen team remains motivated by knowing their work directly improves the patient experience.
“Our staff take real pride in the service they provide to the community,” Shandelle said.
“We make sure they know how valued they are, but it’s the positive feedback from patients that truly inspires them.”
One of those grateful patients is Joy, who has spent the past few weeks in hospital and says the meals have been a lovely part of her stay.
“I absolutely love the stir-fries and the lamb stew,” she said.
“You can tell the team puts a lot of effort into making meals that appeal to everyone.”
Joy’s experience is echoed by many across the wards, reinforcing the impact of fresh, thoughtful food on wellbeing and recovery.