A cooking competition unlike any other is heating up aged care kitchens across Victoria, bringing flavour, fun and friendly rivalry to mealtimes for residents.
VMCH’s Dining Room Showdown is turning up the heat as it nears its semifinals, pitting hospitality teams from its 14 aged care residences against one another in a MasterChef-style battle to be crowned the ultimate culinary champions.
Armed with a ‘mystery box’ of ingredients on the day, each team must whip up a two-course menu for 30 guests — including residents, staff, families and industry professionals—who then judge the dishes on taste, presentation, safety and dining experience.
The competition, spearheaded by Head Chef Sanath Wanniarachchi, is about more than food — t’s about joy, connection, and creativity.
“At the heart of this competition lies our commitment to providing outstanding dining experiences for our residents. We want those we serve to feel happy and fulfilled by what’s put in front of them.”
Head Chef Sanath Wanniarachchi
Since launching in September, residents have enjoyed standout dishes like pan-seared rosemary lamb with mushroom risotto and mango trifle. But the food is just part of the experience.
Resident Graeme, who attended the Wantirna vs Berwick cook-off in January, gave high praise: “The chicken I loved; it was a beauty. And the company was great — you couldn’t get any better.”
Fellow resident Janice agreed. “It’s been fun to mingle and see another residence. Everyone has been very warm and friendly.”
The competition has also inspired VMCH chefs to elevate their craft. Karen Stansfield, Chef Manager at Berwick, called it “a fantastic experience” and a rare opportunity to spotlight aged care hospitality.
“I have never seen something like this before in residential aged care,” she said. “It’s a great way to show our passion and the important work we do.”
Sally Bliesner, VMCH General Manager of Residential Aged Care, said the initiative reflects the organisation’s broader commitment to enhancing mealtimes.
Other hospitality initiatives at VMCH include texture-modified meals for residents with swallowing difficulties, buffet breakfasts, and a dedicated dining room training program for staff.
With the semifinals scheduled for May and a grand finale showdown in June, the competition promises even more culinary creativity — and plenty of smiles around the dining table.
