24/06/2025
What a line of succession!
Three amazing women who have mentored and passed the baton in the St Vincent’s catering department, from left to right: Amanda Rose, Judy Cameron and Maureen Hamilton (nee Davy).
Following overwhelming feedback and patient testimonials about what made their stay special at St Vincent’s Lismore, we’d like to shine a spotlight on our busy in-house catering team. The ones that provide the good stuff – the food! And who better to chat to than our Hospitality Services Manager, Amanda Rose.
When did you start with St Vincent’s Lismore?
I actually did a work placement here when I was 17 and still at school wanting to be a baker! I finally took a role with SVH in January 2005 as an apprentice chef.
When I started Judy was the catering supervisor, and Maureen was the Hospitality Services Manager who employed me.
How long have you been working in the catering department?
I worked for 7 years at St Vincent’s, then spent a few years at Windara, the disability support service in the diocese, then returned to St Vincent’s as 2IC in the kitchen.
What takes place behind the scenes to make sure the food is the quality and standard SVH has become known for?
For starters, we make everything fresh on site. We source local fresh seasonal produce wherever possible and use all Australian ingredients. This means we can tailor meals to the specific requirements of patients and residents, ie meal types, mash/puree, catering for allergies etc. We have an on-site nutritionist who consults with all menu designs to make sure all of our meals are compliant with health standards.
Another thing that sets us apart is our one-on-one ‘bed service’ where catering staff personally go to a patients bedside, running them through the menu and taking their orders.
Have you seen much change in the types of foods SVH makes for patients over the years or has it always been similar ie has it evolved much?
We haven’t made too many changes to the menu. It’s largely hearty, healthy country style meals with some more exotic dishes in the mix. We have to be able to modify the meals to different textures, particularly for elderly residents so we keep that in mind when planning the menu. We have definitely removed some items and added others. We’ve more recently added a beautiful Paprika Beef stroganoff and various Chinese dishes like honey chicken and stir frys.
What do you love most about your role?
I’m proud to be part of the hospital’s legacy of providing comfort and next level care to our community. I’m part of a story that’s been happening for over a century now.
The particular thing I love most though, is being able to provide beautiful meals for those patients in our care who are nearing end of life.
For those who are here that may never leave our care, we can make sure that the last of their days are at least provided with enjoyable food, because sometimes that’s the only positive, or thing they have to look forward to each day.
The hospital has always been known for a high level of clinical care, but I think we give it soul through the food. The soul comes from the kitchen!
