Make mine steamed fish and stir-fry veges to go

The Junior Sailors Mess at HMAS Watson was the launch pad for ‘smart fuel’, — a line-up of healthy meals provided in addition to the daily menu offered on the base.

The official launch of the program took place on February 10.

The healthier options which were introduced on the day, and proved popular, included steamed fish parcels, stir-fry garden vegetables, asparagus vol au vents, ratatouille and mashed potato.

Those sailors sitting down to lunch were given copies of The Australian Guide to Healthy Eating, a booklet published by the Commonwealth Department of Health and Family Services.

Serco Sodhexo operates the JSM.

SMNCSO Morgana Salabert, said: “It was something different. Fish is brainfood. It is always good to try something new.

“There should always be something healthy for us at mealtimes or it gets monotonous and boring,” she said.

SMNCSO Carolyn Stinton agreed with Morgana.

“I loved the steamed fish and the fruit salad. There should be more of it,” she said.

“I stay away from anything which is cooked in oil and I try to keep away from anything with too much fat.”

Jim Shaw, the Watson site manager and former chef, said healthy eating is here to stay.

He said the chefs in the JSM, Emma Stirling and Anton Thomas, felt the ‘smart fuel’ meals were a challenge but one both were prepared to accept.

“The majority of our customers are aged between 19 and 25 years and they are the age group which wants fatty options and sauces,” said Anton.

“We, however, are embarking on an educational campaign showing them we can provide instant protein options with a perfect example being the steamed fish in its own natural juice.

“The senior sailors were also very happy with the ‘smart fuel’ dishes we have introduced and a couple of them enjoyed the steamed fish parcels.”

He said it was important the chefs stay in touch and communicate with the Navy and to keep the meals ‘looking good’.

“We will be using lean cooking methods, grilling meat or fish and our roasts will be cooked at high temperatures using the right, or minimal, oils,” Anton said.

He said the philosophy associated with low fat meals such as lean beef or grilled chicken, accompanied by fresh vegetables and fruit, has been embraced by the team on the base.

Two other Sydney bases, Waterhen and Penguin have also introduced healthier menus.

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