In a hospital environment, precision, safety and teamwork underpin everything we do. From clinical nutrition to daily food services, our teams work tirelessly to support patients, visitors and clinical staff. Yet beneath the operational rigor of healthcare retail and dining, there is an incredible depth of culinary creativity waiting to be unlocked.
The national Hot Plate Culinary Competition has provided that platform, fostering genuine excitement, developing skills and celebrating passionate talent across our business.
An Inclusive Stage for Every Culinarian
Traditional cooking competitions often focus strictly on commercial kitchen titles and complex recipes. Hot Plate was intentionally designed differently: accessible, open and welcoming to anyone with a genuine passion for food.
“Most culinary competitions are fairly standard: you cook a recipe, it is judged, and a prize or certificate is awarded,” explains National Executive Chef Aman Marwah. “But this competition felt different. It encouraged our chefs and cooks to look beyond the usual format and reconnect with their own stories, traditions and heritage. Rather than trying to create something overly elaborate, I encouraged them to go back to their roots — to draw inspiration from the food they grew up with and the experiences that shaped them.”
By keeping the initial entry straightforward and encouraging authentic storytelling, Hot Plate opened the door for culinarians across all healthcare functions, including the vibrant talent in our retail operations.
Spotlighting Hidden Retail Talent
One of the standout stories from the competition is Dion Allen, Retail Manager at the Calvary Mater Hospital in Newcastle. While not formally trained as a commercial chef, Dion represents the spirit of “performance with heart”. A self-taught pit cook with years of hospitality experience and a deep love for low-and-slow barbecue, Dion entered Hot Plate to showcase his culinary identity.
His concept, Ember and Leaf (Fire, flavour, sustainably served), combines live-fire theatre, Tex-Mex influences and native Australian ingredients featuring a bushfire taco trio with kangaroo, chicken, eggplant, finger lime mayo and charred potatoes.
“I entered on a whim, so being here for is already incredible,” Dion shared. “It’s about bringing that theatre and passion for cooking to life.”
For Aman, seeing team members like Dion step up demonstrates the competition’s true value:
“Dion works on the retail side and may not have had this kind of platform in his day-to-day role. Dion has said how motivated and empowered he feels through this opportunity, is exactly what Hot Plate is about. It reminds our people that their passion, talent and potential can take them further than they may have imagined within our business.”
Developing Skills and Strengthening Culture
Hot Plate is more than a contest; it serves as an agile development pathway that strengthens culture across healthcare. It gives participants the confidence to refine their technical presentation, receive structured mentoring and showcase their expertise in front of peers.
As Aman prepares to mentor candidates ahead of the national finale in Melbourne, the focus is on elevating their strengths:
“Whatever we see on the plate, we refine and elevate. The message going back to our entire healthcare sector is the most important part: you have the opportunity to grow, be recognised and bring your unique passion to work.”
Pride in Every Step
Regardless of who lifts the trophy at the national final, the impact of Hot Plate is already evident. It has united teams, highlighted the diverse talent within our hospitals and reinforced our commitment to empowering people.
Medirest stands proud of every competitor who put their hand up, shared their story and brought genuine heart to the plate.
