A special visit from Maggie Beer and the Maggie Beer Foundation has brought new skills, fresh ideas and plenty of joy to Purple House in Alice Springs this week.
The visit created an opportunity to share knowledge across organisations and strengthen food practices in remote healthcare settings.
Over three days, Purple House staff who work in the kitchen participated in both theory and practical cooking sessions led by Maggie Beer Foundation chefs. Chefs from Australian Regional and Remotes Community Services (ARRCS) were also invited to attend to broaden the impact of the training in Alice Springs.
Sessions emphasised the importance of flavour and nutrition working hand-in-hand to help keep people healthier for longer. From protein as a vital building block for health, to the importance of texture-modified meals, the training focused on practical ways to improve nutrition for people with smaller appetites and complex health needs such as kidney failure. But beyond the science, the experience highlighted something deeper; food as a source of comfort, connection and cultural identity.
At Purple House, the kitchen is the heart of the organisation; a place that brings everyone together and plays a central role in caring for patients. Purple House provided more than 34,963 meals to patients last year, so the collaboration represents an investment in both staff skills and patient wellbeing.
Purple House staff member Dolly said the experience had been wonderful.
“At Purple House we all help each other, I am the Laundry manager but I do often jump in the kitchen to help out so it’s good to be able to be part of this,” she said.
“It’s great learning about foods for our patients and how to cook good foods. They are also teaching us if we don’t have the right ingredients, we can substitute them with something else. This will help us make sure we can serve more food with variety that is not bland and has lots of colour.”
Maggie Beer said building skills and confidence in the kitchen was key to improving nutrition outcomes, but it is all about joy and creating positive energy through the sharing of knowledge.
“One of the most important things is about how we can have flavour and goodness in every bite and make sure we get enough protein and nutrients in our diet,” she said.
“But that can’t happen without the skill and knowledge. By sharing knowledge and empowering cooks and chefs, we can set them up for success with food that is simple, accessible and affordable.”
Sarah Brown said the collaboration was a valuable opportunity for staff and patients alike.
“We are really glad to have Maggie Beer and her team here teaching us some new tricks,” she said.
“Food is a big way that we care for our patients and it is really amazing to be able to upskill our teams in our own kitchen here in Alice Springs.”
At Purple House, staff say meals are about more than nutrition, they are about care, dignity and connection. With patients often living with serious illness, every meal shared holds meaning, and sometimes, it may be someone’s last. Preparing and sharing good food in that moment is a gift in itself.
Despite challenges, including recent flooding that prevented some remote cooks from Mount Liebig and Yuendumu from attending, the sessions were marked by strong engagement and enthusiasm.
And while new techniques and knowledge were shared, the biggest takeaway may have been the simplest: good food, shared together, has the power to bring people closer.