With more free time to enjoy the good life, combined with higher expectations for food options and flavours, retirees at Stockland’s Unity Retirement Village at Aberfoyle Park are keeping previous high-end restaurant chef Tim Selby on his toes.

“While there is still demand for the traditional meat and three veg – our roasts on Wednesdays and Sundays are very popular- dietary requirements are changing” says Tim who has been with Stockland for seven years.

According to Tim, increasing numbers of younger retirees used to restaurant and hotel-quality dining are demanding greater choice and diversity in their meals and there is greater awareness around food allergies and intolerances, with increasing numbers of vegetarians and vegans to cater for.

Tim speaks with the residents on a regular basis getting to know their preferences and working with them to meet their needs, which is the part of his job he says he enjoys most.

Living alone in a Stockland unit last year, resident Mrs Jean Morgan, 91, said she got to the point where she couldn’t be bothered to cook anymore.

“When I moved into a serviced apartment I promised my daughter I would eat everything on my plate. The food here is marvellous and makes delivering on the promise easy,” she says, adding that not only has she broadened her diet but she has returned to her normal weight and has a lot more energy.

Whilst the menu includes lots of vegetables and desserts, lasagne, grilled barramundi, chilli con carne and sweet and sour pork, “the lamb shanks are my personal favourite, as well as the roast pork – especially the crackling,” Mrs Morgan said.

 

Photo: Stockland chef Tim Selby