Hello Team, we have been successfully assessed against the NSW Disability Service Standards.

I am pleased to announce that International Standards Certification (ISC) has been recommended Just Better Care  ES for verification against the NSW Disability Service Standards, the audit team has gathered sufficient evidence to verify us against the 6 Standards. Just Better Care ES  who have a funding agreement with ADHC will receive a certificate to acknowledge that we have been successfully verified.

Thankyou to all that were involved and please keep up the good work and support you provide for our Clients.

Regards,

Nathan Hider

Serves: 4 |Preparation time: 30 minutes |Cooking time: 0 minutes

 Ingredients:

50 g rice stick or vermicelli noodles

150 g snow peas, ends trimmed

1 large avocado, peeled and stoned

12 rice paper rounds (22cm)

18 cooked prawns, shelled, deveined and cut in half lengthways

1/3 cup mint leaves

1/3 cup coriander leaves

1 large carrot, peeled and grated

1/3 cup sweet chilli sauce

Method:

1. Place noodles in a heatproof bowl. Cover with boiling water and let stand for 5 minutes. Drain and set aside.
2. Meanwhile, cook snow peas in a small saucepan of boiling water for 1 minute. Refresh under cold running water and drain well.
3. Slice snow peas and avocado lengthways into thin strips. Divide filling ingredients evenly.
4. To make rolls: Soak the rice paper in warm water until just softened. Remove from the bowl and place on a plate. Put 3 prawn halves into the centre of the rice paper. Add a mint leaf, coriander leaf, snow peas, avocado, carrot and noodles. Fold over rice paper and roll up, pressing edge to seal. Repeat with remaining ingredients.

5. Cut rolls in half and serve with sweet chilli sauce.

Thank you to all of you who recently participated in the staff survey. We received a large response and it is pleasing to know that so many of you feel committed enough to take the time to give us your feedback to help us improve our services to you. Over the next few weeks we will compile the results and I am looking forward to giving you more details on the findings. Please note you can pick up a confidential survey from the Alexandria office or online via the following link: https://www.surveymonkey.com/s/65L8696

JBC would like to advise you all that we have a  new staff member joining us at the Alexandria Office. You will all be meeting Belinda as we progress but just to give you some back ground knowledge we have asked her a few questions:

Belinda will be the Package Coordinator working with Nathan Hider our Package Manager.

Meet Belinda Guerreiro

D.O.B: 28/2

Favourite food: Chocolate

Interests: Reading

Fun Facts:

1. Enjoy planning birthday and wedding events
2. Favourite colour is blue
3. Have a cat named after a soccer player.

I know you all will make her feel very valued and welcome.

Hi team,

This month we have included a photo of Tutie! Dressed impeccably as she visits the Alexandria office between shifts.

We appreciate the pride Tutie has taken in her appearance and her dedication to attending our training – consistently up skilling and presenting herself as a very valuable asset to our team.

Tutie is featured holding her Dementia Training Certificate – if you have not received yours please visit the Alexandria Office.

Ingredients:

1 tablespoon peanut oil

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 teaspoon sesame oil

500g chicken mince

3 shallots, thinly sliced

1 teaspoon finely grated ginger

2 cloves garlic, crushed

4 medium button mushrooms, finely chopped

220g can bamboo shoots, drained, finely chopped

220g can water chestnuts, drained, finely chopped

1/2 cup (30g) fried noodles

10 small iceberg lettuce leaves, washed, dried, trimmed

1 tablespoon sesame seeds

2 tablespoons crushed peanuts

Steps:

1. Combine sesame oil, soy and oyster sauce in small jug or bowl.
2. Heat a wok over high heat until hot. Add peanut oil, then chicken. Stir-fry for 3-4 minutes, breaking up mince, until the mince is just cooked through.
3. Reserve 1/3 of the shallots for garnish. Add remaining shallots, ginger, garlic, mushrooms, shoots and chestnuts to mince. Stir-fry for 2 minutes.
4. Add combined sesame oil sauce, stirring until heated through and sauce thickens slightly. Stir through noodles.
5. Divide mince mixture evenly among lettuce cups. Top with sesame seeds, nuts and reserved shallots