IHHC stars shine at 2023 National Conference

The 40th IHHC National Conference was held at the Adelaide Hilton from 16 to 18 October and what an event it was!

The theme of this year’s conference was ‘Embracing Transformation – A World of Opportunity’ and it embraced an extensive program of speakers, while also facilitating networking and business opportunities for supporters and exhibitors with a well-attended trade expo and program of social events.  

Those arriving early to the conference got together for a pre-conference networking event which included a scavenger hunt on the streets of Adelaide, taking photos and finishing up at one of Adelaide’s amazing bars – a great opportunity to catch up with old friends and make new ones, while sampling a variety of South Australian beverages and produce. 

Each year the conference is proud to support a charity and this year’s was RSL Care’s Andrew Russell Veteran Living (ARVL) program, which provides ex-service personnel in South Australia who are homeless or at risk of homelessness with opportunities to access appropriate and affordable housing solutions. Fundraising activities including raffles and auctions were held across the three days.

A particular highlight of the conference was its closing presentation, where an industry panel discussed the importance of recruitment and retention – how to identify and retain great staff. Joining IHHC stalwart Liam O’Toole, qualified chef and Foodservices Manager for Mater Health in Queensland, were panelists Simon Bryant, a chef who has enjoyed a 30 year career and is well-known to TV audiences from co-hosting 152 episodes of ABC TV’s The Cook and the Chef alongside South Australian food icon Maggie Beer, and former Adelaide Hilton executive chef Bethany Finn – the first Australian woman to hold the role – who is now executive chef in residence with Life Care, in which position she oversees the kitchen of the boutique assisted living Gaynes Park Suites in Joslin, SA.

The IHHC Culinary Competition returned for its second consecutive year and once again it was a highlight, with a fantastic turnout to see four teams testing their mettle against their peers in a high pressure environment. This year’s winning team taking home the David Terrill Trophy was Rahul Raj and Peter Hofmeister of The Prince Charles Hospital Brisbane for their dish of Herb Crusted Barramundi with Spinach, Fondant Potato, Radish, Pea Puree and Citrus Beurre Blanc.

Runners-up were David Martin and Harry Shen of St Vincent’s Care Kew, Victoria for their dish of Sous Vide Crispy Chicken with Roasted Potato, Baby King Brown Mushroom, Chicken Reduction, Butternut Puree, French Beans, Pickled Radish and Micro Blood Sorrell.

We extend our congratulations to the winners and our thanks to all who entered this year’s competition, our judges Peter Morgan-Jones, Amy White, Bethany Finn and Julie Dundon, our fabulous master of ceremonies Alistair McLeod, and of course a warm thanks to our sponsors Thomas Foods for their supply of meat, Warndu for their supply of indigenous ingredients and to our major sponsor Unox for their provision of ovens and cooking equipment.

There was also the presentation of the Flavour Creations Texture Modified Food Awards for best IDDSI Level 4 Pureed Dish. Created to showcase quality, excellence and innovation in texture modified (TM) meal development, the Awards again received strong interest with entries Australia wide, with the cash value of the first prize increasing from $750 to $1000. The winner for 2023 was Joseph Fazzalari for his Gnocchi with Cream and Pear Reduction. Runner-up was Audrey Atkins for Baileys and Coconut Panna Cotta with Coffee Cream and Strawberry and Champagne Rosettes.

The IHHC’s National Awards of Excellence winners were presented at the gala dinner on the final evening. The 2023 winners were as follows:

Values in Action Customer Service Award winner: Julian Ryan, Torres & Cape Hospital and Health Service

Brightest Star Award winner: Justin Shine, Darling Downs Hospital & Health Service

Leadership Award winner: Denise Cruickshank, Statewide Foodservices, Metro North Health Brisbane

Project of the Year Award winner: Mater Health Brisbane’s Vegepod and edible gardens, Mater Health Brisbane Nutrition & Foodservices team

Advocacy Award winner: Kirsty Maunder, Cbord

Sustainability Award winner: Mater Dietetics & Foodservices team, Mater Health Brisbane

Rosemary Anne Pirie OAM Award winner: Denise Cruickshank, Statewide Foodservices, Metro North Health Brisbane