Cooking for Change Archives - Bendigo Foodshare

Case Study – Cooking for Change Train-the-Trainer

9 September 2026 HLC Case Study - Cooking for Change Learn more >

Bendigo Foodshare2026-09-03T11:44:16+10:00August 5, 2026|Bulk Recipes|

Serves: 50 Ingredients Chickpea and pumpkin tagine: 3.6kg raw chickpeas Learn more >

Monday 6 July 2026 Building Local Capacity to Deliver Healthy Learn more >

Bendigo Foodshare recently celebrated the launch of a new video Learn more >

We recently kicked off our Cooking for Change program with Learn more >

Bendigo Foodshare2026-08-24T11:22:28+10:00January 24, 2026|Bulk Recipes|

Serves: 50 Ingredients 500ml oil 3kg onion 3 bulbs garlic Learn more >

Bendigo Foodshare2026-08-24T11:21:12+10:00January 24, 2026|Bulk Recipes|

Serves: 15 Ingredients 1/2 cup Calrose (medium grain) rice 1 Learn more >

Bendigo Foodshare2026-08-24T11:20:49+10:00January 24, 2026|Bulk Recipes|

Serves: 15 Ingredients 3kg chicken thigh fillets ½ cup vegetable Learn more >

Bendigo Foodshare2026-08-24T11:19:23+10:00January 24, 2026|Bulk Recipes|

Serves: 40 Ingredients 30kg frozen tomatoes 3kg onion 3 bulbs Learn more >

Bendigo Foodshare2026-08-24T11:19:04+10:00January 24, 2026|Bulk Recipes|

Makes: 48 Ingredients 8 cans chickpeas, drained 8 large potatoes, Learn more >

Bendigo Foodshare2026-08-24T11:17:22+10:00January 24, 2026|Bulk Recipes|

Serves: 40 Ingredients 40 Chicken thighs cut to chunky cubes Learn more >

Bendigo Foodshare2026-08-24T11:16:12+10:00January 24, 2026|Bulk Recipes|

Serves: 15 Ingredients cup vegetable oil onions chopped (2kg) 2kg Learn more >