T H I R D Q u a R T e R 2 0 1 6

CEO Message

Dear residents, relatives and friends,

Spring is just around the corner! We are all looking forward to the longer days

and a bit of sunshine to warm our bones and lift our spirit. I am always looking

forward to the change of season, which is so uniquely Melbourne.

Residents will be looking forward to the outings and garden walks on offer

and the different lifestyle activities which will be based on outdoor

experiences.

The Australian government has recently

published the “Aged Care Road Map” outlining

the changes to the aged care sector coming up

in the next few years. These changes will affect

the ageing population including the baby

boomers, and in turn the operation of all aged

care facilities in Australia.

The Australian Aged Care Group Pty Ltd is well

positioned to operate in an ever changing aged

care environment – as the saying goes –

“A change is as good as a holiday!”

Best Wishes,

angelika Koplin

CEO

AUSTRALIAN AGED CARE GROUP PTY LTD

What’s in this issue

CEO Message 1

Director of Care Message 2

Lifestyle Round Up 3

Quality Matters 6

From the Kitchen 8

KEW GARDENSAged Care

The Gardens Gazette

Director of Care Message — Lisa Williams Finally the days are getting longer, bulbs are beginning to sprout in the garden and we will soon be enticed to venture outdoors more and more. The AFL finals will be upon us bringing excitement and plenty of rivalry and team spirit for committed supporters and avid footy tippers. Our residents especially enjoy the build up to this exciting end of season.

All of us at Kew Gardens are committed to providing excellent service in stunning surroundings and amenities to create a warm and welcoming community.

We are conducting our Annual Resident and Relative Survey. This important survey is for the purpose of finding out how well Kew Gardens is meeting residents’ needs and expectations. The information we gather is confidential and your participation is very much appreciated. In the spirit of continuous improvement, please collect a survey copy from Lyndsey at Reception and have your say. Our residents’ well-being and happiness is at the forefront of everything we do, doing it even better is important to us.

I recently came across a quote about ageing: Ageing: Eventually you will reach a point when you stop lying about your age and start bragging about it.

Our residents not only have their age to brag about but also the blessed surroundings, location and activities and caring that is involved in every facet of their lives here at Kew Gardens; we have a lot to be thankful for. We are very fortunate to have an excellent laundry service team, however they have reported to me that they have various clothing items that are not labelled. If you are searching for a missing item, we can direct you to our unclaimed clothing rack on the Ground Floor. We are also having our Employee of The Quarter Nomination coming up, so please vote for the most outstanding staff member who goes that extra mile. We would love to hear from you all. Have a great day!

Lisa

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Lifestyle Round Up! Daffodil Day - Biggest Morning Tea

Every year, more than 30,500 Victorians will be diagnosed with cancer and nearly 11,000 will die from cancer. The number of cases will increase as our population grows and ages. Survival will also improve as we get better at early detection and treatment of cancer. Cancer Council's Australia’s Biggest Morning Tea is a chance for Australians to get together and raise money for a great cause. Every year Kew Gardens hosts this event and this year was no exception.

We had an amazing raffle and live auction with prizes including wine from Hellenic Republic, two books of Retro Melbourne, meat platters, fruit boxes and a perfume hamper from Chemist Warehouse.

An "Ab Fab" decorated cake (worth $150) and a hair set or blow wave / or gents hair cut treatment was also generously donated by Sue Hastings from our very own Kew Gardens hair salon.

After a successful afternoon, including live musical entertainment, Kew Gardens would like to announce that we raised $1314.30 with all the proceeds going directly to the Cancer Council Australia.

Congratulations and thank you to all who donated and were part of the day!!!

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Gentlemen's Lunch The Stewart family once again kindly opened their home to our Kew Gardens residents — this time, to our distinguished gentlemen for an AFL -themed lunch. We'd previously visited the Stewart's beautiful residence back in May to partake in a stunning High Tea with all the trimmings organised especially for our ladies. On this occasion, Jane and Grant organised a guest speaker, retired footy legend Geoff Southby, former Carlton player, premiership winner and Hall of Fame member.

Another feature of the day was the professional chef who catered specifically to our residents' tastes, providing a lunch

of seafood risotto with barramundi wrapped in pancetta, eye fillet with truffle hollandaise, fennel, vine cherry tomatoes and mash potato with goats curd. To finish off this amazing culinary experience, we delighted in sampling homemade truffles, a selection of cheeses and crackers, washing them down with dessert wines and port. There was also plenty of champagne, white and red wines, and beer flowing throughout the day. Our thanks and gratitude to the Stewart family for their wonderful hospitality; our gentlemen are still talking about what an amazing experience it was to this day!

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Is there a Doctor in the house? Since early 2015, Kew Gardens Lifestyle Manager, Vicki Fraser, has been working very closely with Darren Zammit from Community Visitors Scheme (CVS) and Kay Dunkley from AMA Victoria Ltd, who is the Coordinator of the Doctor Well-Being program. Collaboratively, they have introduced a very exciting initiative — the Kew Gardens Doctors Meeting Group — designed to benefit both our retired Doctors/professionals and the young student Doctors currently in training. Over the past few months, the group of inspiring medical and health masters and apprentices has been meeting to discuss various medical issues and other health industry news. The following Kew Gardens residents were thrilled to participate in a group dedicated to their area of professional expertise:

• Dr. Brendan Dooley — Senior Orthopaedic Surgeon at St. Vincent’s and The Mercy hospitals; one of the finest in Australia.

• Dr. Mary Parkin — Highly-regarded anaesthetist, specialising in Plastic & Thoracic Surgery Royal Children's Hospital, P.A.N.C.H. working with Senior Plastic Surgeons all over Victoria.

• Dr. Bill Coglin – General Practitioner in Malvern and Mornington Peninsula.

• Professor Richard Bennett — Professor of Surgery at St Vincent’s Hospital in Victoria and South Australia.

• Dr. Bill Jamieson — Plastic Surgeon during the war.

• Ms. Judith Jarman — Physiotherapist.

• Mr. John Ball — Owner/Director of John Ball & Sons Ltd.: Legal Advisor for the medical profession of Victoria (Medical Association of Vic). Doctors joined the association for protection and cover and then went to see John when required. John was also involved in various coronial enquires.

• The Honourable Justice Barry Beach AM — QC Retired Supreme Court Judge. Represented the Insurers: his role was to work out the breakdown of awarded damages.

• Professor Donald Marshall — Senior Plastics Surgeon.

We now have all our meeting dates booked in for 2016 with just two meetings each month starting at 5pm until 6pm in the training room behind reception, so as not to disturb our other residents.

We also are pleased to have in attendance Dr. Rosalind Terry (retired) to Chair these meetings. Up-and-coming medical students who also participate in these informative sessions are: Annabel Loane, Ruth Maslem, Eleanor Pryor, Marwan Shawki, Omar Ismail, Dr. Katherina Michaelidis, Farzana Zaman, Felix Grushe and Sida Cheng.

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Quality Matters: A Practical Guide to Food Safety — Marjorie Armstrong The Australian Aged Care Group Pty Ltd has food safety programmes in place that meet all guidelines and government legislation. This ensures that food prepared and cooked for our residents is of high standard.

As part of this programme, we are required to ensure that all food brought into the facility also meets these food safety standards.

We encourage our residents, family members and friends to bring food and special treats into the facility, as we believe this enhances our resident’s life. However, special care must be taken in food handling and transportation to ensure that no resident is affected by food poisoning.

The following information will act as a guide for handling and transporting food, particularly high-risk food that can rapidly deteriorate under incorrect conditions.

High Risk Food

Includes fish, eggs (raw and cooked), cooked rice and pasta, meats (raw and cooked), poultry, sandwiches and dairy products (e.g. cream cakes, milk products, custard-type fillings.)

Food Preparation and Handling

During food preparation, hygienic practices must be followed, and clean, sanitised working surfaces must be used.

Cooked foods should be cooled, then stored in clean, covered food containers and refrigerated within 30 minutes.

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Reheating and Transportation

Foods need to be kept at or below 5 celsius if being transported. This can be achieved by using ice packs in insulated containers such as eskies.

Food that needs reheating should be transported cold and refrigerated upon arrival.

Reheating can be done by using a microwave.

When reheating, it is important to bring food to boil or above 75 Celsius.

Food Record Book

Any food brought into the facility should be recorded in the food record book by the resident or visitor.

Information recorded includes: Date food was prepared, main ingredients (e.g. seafood, chicken, eggs) resident’s name and room number, name and a signature of the person bringing the food.

Please note that food can be reheated once only, and then must be discarded.

Food not recorded on arrival in the food record book will not to be served by staff.

Food not served will be disposed of after 24 hours.

Senior Citizens are more vulnerable to infections, so we ask for your assistance and cooperation in this area of food.

Other Food Safety Hints

• Always check use-by dates and storage conditions on food items

• Never leave high-risk foods out of correct conditions for more than 30 minutes

• Purchase high-risk food as close to the end of shopping time as possible and store in an insulated esky or refrigerate as soon as possible

• Never leave high-risk food in a car during hot weather for more than 15 minutes

• Ensure all stored food is covered, dated and correctly labelled

• Rotate food stuff on a first-in, first-out basis

• Never add new food to old foods

• Clean and sanitise storage containers between use

• Never add new food to old foods

• Clean and sanitise storage containers between use

• Never use or purchase green potatoes or food in dented cans

• Change utensils, chopping boards and equipment for raw/cooked foods by thoroughly cleaning and sanitising equipment after use

• Ensure correct storage of raw and cooked products

• Ensure chemicals are stored away from food and food utensils

• Never store chemicals in drink or food containers. Label chemicals clearly

• Air dry dishes after washing-even in a dishwasher or on a rack. Keep the use of tea towels to a minimum.

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22-24 Gellibrand Street Kew VIC 3101PO Box 2184 Kew VIC 3101

T 03 9261 8600 • F 03 9261 8666www.kewgardens.com.au

ABN 84 936 760 834

From the Kitchen — Braised Pulled Pork Collar Butt

IngredientsFor the dry rub:• 2tablespoonssalt• About40grindsblackpepper• 2tablespoonschilipowder• 1tablespoongarlicpowder• 2teaspoonsgroundcoriander• 2teaspoonsgroundmustardseed• 12ouncesgoodaleordarkbeer,suchasBass• 4clovesgarlic,chopped• One5-poundporkbutt(shoulderoftheanimal) Directions• Combine rub ingredients in a bowl and mix well. Rub all over pork butt. • Wrap in plastic wrap and refrigerate for at least one hour and as long as

overnight. • Preheat oven to 250 degrees. Unwrap pork and place in a roasting pan with

sidesabout2incheshigh.Cookfor45minutesuntildarkbrownedandevenblackening in places. Remove from oven. Lower oven to 160 degrees. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminium foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.

• Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:

- 1/2 cup ketchup - 2 tablespoons whole grain Dijon mustard - 3 tablespoons Worchestershire sauce - 1/3 cup dark brown sugar• Bring to a simmer until reduced by half and thick, about 20 minutes.• While the sauce is boiling down, pull apart the pork with 2 forks. • Pour the sauce over the pulled pork and work through until fully absorbed.