General News
31 October, 2025
Cloncurry Hospital to benefit from Maggie Beer training
The Cloncurry patients will be the ones to benefit most from the program.
Cloncurry Hospital's Maree Walduck is bringing a touch of Maggie Beer’s culinary philosophy to the North West after being selected for the prestigious Maggie Beer Foundation State and Territory Training Hub for Cooks and Chefs.
As North West Hospital and Health Service’s acting hotel services manager, Maree joined cooks and chefs from across the country in a national program focused on improving the quality, flavour and presentation of meals served in hospitals and aged care facilities.
The training is designed to inspire fresh approaches to food service and restore pride in what’s served to patients and residents.
“I chose to participate in the training to enhance my culinary skills, with a particular emphasis on using fresh ingredients, improving presentation, fostering creativity, and engaging with diverse cultural and sensory experiences,” Maree said.
“Having both a full-time cook and a relief cook participating alongside me means we can learn together, strengthen teamwork and enhance communication in our kitchen.”
Maree said the training would help change perceptions about hospital food and elevate the dining experience across the region.
“This opportunity will significantly enhance the meals and overall dining experience for our aged care residents and patients,” she said.
“There is this myth that hospital food is bland and unappetising. By focusing on nutrition, presentation, and fresh seasonal ingredients, we can create meals that are not only healthy but also delicious and satisfying, enhancing the overall dining experience for patients.”
Known for her passion for fresh produce, Maree said her favourite dish to prepare was a roasted pumpkin and sage risotto – a nod to Maggie Beer herself.
“The combination of sweet roasted pumpkin and aromatic sage mixed with the creamy texture of the risotto creates a comforting and satisfying dish. It’s simple, seasonal and full of flavour, exactly what great food should be,” she said.
Maree hopes to bring the same spirit of creativity and care back to the Cloncurry kitchen, inspiring her team to see hospital cooking as both an art and an act of service.
“With creativity, good ingredients and care, hospital food can be exciting, nutritious and deeply satisfying,” she said.