In April last year, just as our State was heading into its first COVID-19 lockdown, we were thrilled to welcome Jacqui to our Respiratory Health Team to provide education and support to people with both asthma and chronic obstructive pulmonary disease. It wasn’t the easiest time to start a new role in any organisation, but she took to it like an inhaler to a spacer and has been making an enormous difference to the respiratory health of many Western Australians since.
We did a quick Q&A session to find out more about Jacqui and also asked if she’d share one of her favourite recipes. Read on to find out what she told us.
What is your role at Asthma WA?
I joined Asthma WA in April 2020. In my role, I provide respiratory education to consumers in the community which consists of both adults and children, schools and health professionals. In the COPD space, I also provide respiratory education and support to individuals living with COPD to ensure they can live their best lives. Person-centred care is always paramount. I am a great believer that education not only provides knowledge and understanding; it also helps people take control of their life to feel confident and empowered. Our goal as an organisation is to help individuals with asthma and other respiratory conditions to live better by reducing flare-ups, and to avoid hospitalisations as much as possible to support and maintain wellbeing.
What are the top three aspects of your job you like?
- Knowing and understanding the respiratory space on a deep level (applying best practice knowledge to everyday situations).
- Achieving the best possible outcomes for folks living with their respiratory condition.
- Supporting individuals on their journey and making a difference.
What did you do in a previous life and why did you want to work with Asthma WA?
I qualified as a Registered Nurse (RN) several moons ago in Australia. My main areas of interest lie in the aged care domain. I have worked internationally in the United Kingdom and Canada, both in the frontline as an RN and as an educator. I was interested in the joining Asthma WA as I enjoy learning and sharing knowledge and being able to
What qualities do you think you need to work in this kind of role?
I feel it’s important to be able to form positive connections and relationships with people across all spectrums. Each person that makes contact with Asthma WA is unique. Accepting differences and being non-judgemental is essential. Some folks may be experiencing some challenges in their lives, so a degree of humility and compassion is also important. In this role, we are identifying gaps in treatments and providing knowledge so optimum outcomes can be reached, so knowledge in the respiratory space is key.
What do you do in your spare time?
As a mother of two children, ages 10 and 11, I am pretty busy. I also like to garden, cook, go for walks, meet with friends for coffee, and on occasion bake cakes. Yoga and travel are also some of my favourites. Cuddling our kitty Mikey also makes me happy.
Do you have a winter warmer recipe you’d like to share with us?
I sure do! This is one of my favourites. It’s tasty and perfect for cold wintery days.
Chicken and root vegetable stew with sage dumplings
(Curtis Stone, Coles Magazine)
- 30g butter
- 2 celery stalks, cut into 1cm dice
- 1 carrot, peeled, cut into 1cm dice
- 1 parsnip, peeled, woody core removed, cut into 1cm dice
- 1 swede, peeled, cut into 1cm dice
- 1 turnip, peeled, cut into 1cm dice
- 1/2 brown onion, cut into 1cm dice
- 2 garlic cloves, chopped
- 1/4 cup (35g) plain flour
- 3 cups (750ml) salt-reduced chicken stock
- 800g chicken thigh fillets, fat trimmed, cut into 3cm pieces
- 3/4 cup (110g) plain flour
- 3 tsp chopped fresh sage
- 2 tsp baking powder
- 1/3 cup (80ml) buttermilk
- 1 large egg, lightly whisked
- 20g melted butter
In a large heavy pot over medium heat, melt butter. Add celery, carrot, parsnip, swede, turnip, onion and garlic. Cook, stirring, for 4 mins or until vegetables begin to soften. Stir in the flour. Cook for 1 min to incorporate flour. Season with salt and pepper.
Add stock and bring to the boil. Reduce heat to medium-low and add chicken. Partially cover the pot and simmer for 15 mins or until chicken and vegetables are tender. Season stew with salt and pepper.
Meanwhile, to make the dumplings, in a medium bowl, mix flour, sage, baking powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Using a rubber spatula, stir in buttermilk and egg until blended. Fold in butter.
Using 2 spoons, scrape 12 spoonfuls of dumpling batter onto the surface of the simmering chicken mixture. Cover and simmer over low heat for 15 mins or until the dumplings are puffed and firm.
Divide stew and dumplings among 4 bowls and serve.