Find out how we are managing COVID-19 for our residents and employees

Fresh food philosophy

We understand the importance of a well prepared, home cooked meal. Each Estia Health home is equipped with an on-site kitchen and our teams take pride in providing nutritionally balanced meals that are cooked fresh daily to meet the diverse needs of our residents.

Our food philosophy is ‘thoughtfully sourced, freshly prepared, served with love’. Each home’s menu is crafted based on residents’ preferences with dishes that our residents have enjoyed their whole lives. Where possible, we source from Australian producers with a focus on fresh ingredients and from suppliers who are recognised as the best in their field. We are continuing to invest in training our chefs, running masterclasses to upskill them in delivering nutritious, quality meals for all residents. Our food is prepared fresh for each meal service.  

Our on-site chefs are always keen to learn about our residents’ unique dietary requirements, whether it’s for medical or cultural reasons or simply to try out a new family favourite! Our chefs have the expertise to create nutritious, delicious options to suit everyone. Our residents always have the choice to dine in their bedroom, however we encourage use of the dining room to make the most of this valuable social time and welcome family and friends to join us for meals.

Monthly cultural food events

Estia Health Flagstaff Hill recently held their Monthly Cultural Food Event in which they enjoyed the music and culinary flavours of ‘Sri Lanka’. On the menu was ‘nasi goreng, satay chicken and coconut and citrus infused tapioca’. 


Estia Health Parkside celebrated Indian day with staff dressing in Indian clothes or in the colours of the Indian flag which are orange, white and green. Residents enjoyed traditional Indian homemade food cooked by Chef Munmun Sharma. She cooked everything from scratch! Spring rolls and samosas were offered for morning tea. At lunch three curries were offered to residents which were kidney beans with gravy, kadhi pakora (vegetable dumplings cooked in buttermilk) and palak paneer (cottage cheese cooked with spinach) all curries were accompanied by naan, rice and salad. Last but not the least Kheer (rice pudding) was served as a dessert.