Enhancing vegetable consumption through food literacy interventions in tertiary settings (HN24005) is funded through Hort Innovation Frontiers with co-investment from Foodbank Victoria and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture. Information is provided for general guidance only.
1. Grate or finely slice the zucchini and sweet potato.
2. Squeeze the excess juice from the zucchini, by placing in a tea towel or cloth and squeezing over the sink/a bowl.
3. Finely slice the onion.
4. Place in a large mixing bowl.
5. Add the flour, herbs/spices, salt and pepper. Mix to combine.
6. Crack the eggs and add to the bowl. If not using eggs, add 1 cup of water and mix to combine. Mix to form a batter.
7. Heat a frying pan over medium high heat.
8. Add oil and carefully spoon in 1/2 cup of batter.
9. Cook until golden on one side and then carefully flip. Cook until golden on the other side and cooked through.
10. Remove the fritter and allow to cool slightly. Alternatively, cook fritters in the air fryer at 180C for 10-12 minutes, turning once.
11. Taste test and adjust seasoning before frying the remaining batter.
Enhancing vegetable consumption through food literacy interventions in tertiary settings (HN24005) is funded through Hort Innovation Frontiers with co-investment from Foodbank Victoria and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture. Information is provided for general guidance only.
1. Heat the oil in a frying pan on medium heat. Add the capsicum, a pinch of salt, and the cumin, and cook for 7–10 minutes or until soft and starting to brown, stirring occasionally.
2. While the capsicum is cooking, drain the chickpeas into a bowl and save the liquid for later.
3. Place the chickpeas, ¼ cup of the chickpea liquid, garlic and pinch of salt into a microwave safe bowl.
4. Heat in the microwave, covered, for 4-5 minutes.
5. Carefully remove from the microwave.
6. Allow to cool slightly before mashing with a potato masher or fork. Alternatively place in the blender. Add lemon juice/vinegar, salt and pepper and mash.
7. Add extra chickpea water until you have a nice smooth dip.
8. Taste and adjust seasoning. Add more salt or lemon/vinegar if needed.
9. Place into a container or bowl and pour over the cooked capsicum. Alternatively you can blend it all together.
Enhancing vegetable consumption through food literacy interventions in tertiary settings (HN24005) is funded through Hort Innovation Frontiers with co-investment from Foodbank Victoria and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture. Information is provided for general guidance only.
1. Place a large frying pan/saucepan on the stove and turn the heat to medium.
2. Add the cooking oil.
3. Add the onion and garlic, cook for 3-4 minutes, stirring until softened.
4. Add the zucchini, eggplant and capsicum. Add a pinch of salt.
5. Cook for 8-10 minutes, until softened and starting to brown, stirring every 1-2 minutes.
6. Sprinkle in the Italian herbs, cumin and chilli, if using. Stir well.
7. Add the tomatoes to the pan.
8. Reduce heat to low and simmer for 10–15 minutes, stirring occasionally.
9. While the sauce is cooking, fill a large pot with water and bring to the boil. Add a good pinch of salt to the water.
10. Add pasta to the pot of boiling water and cook according to the packet instructions (usually 8–12 minutes). Drain the pasta.
11. Add the drained beans to the pasta sauce and stir through.
12. Taste the sauce and adjust seasonings to taste.
Enhancing vegetable consumption through food literacy interventions in tertiary settings (HN24005) is funded through Hort Innovation Frontiers with co-investment from Foodbank Victoria and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture. Information is provided for general guidance only.
“We’ve been cried on, we’ve heard stories, we’ve held space, we’ve given cuddles,” says Tash, who runs Skipton food bank, one of Foodbank Victoria’s charity partners, which has become a hub of hope for a community still reeling from the devastating January bushfires.
When the fires burned across the state this summer, more than 300 homes were destroyed and over 1,100 farms damaged. Some 45,000 livestock were killed: beef cattle, dairy cattle, horses and sheep. A total of 150,518 hectares of precious farming land burnt and destroyed.
We now understand the extent of this catastrophe. For our farming communities, the agricultural impact of these bushfires has been even bigger than the Black Saturday fires.
“The impact out on the fireground was pretty severe, pretty traumatic,” says Tash. “We lost 15 houses, hundreds and thousands of kilometres of fencing, a lot of stock. A lot of crops because we were right in the middle of harvest. All the feed, fodder…there were sheds exploding around people.”
At first, the volunteer-run pantry was providing emergency relief, borrowing a local mini-van to distribute bottled water, hampers and snacks to famers. Now, they are concentrating on recovery, and they’ve seen demand grow from around 40 families to 198 families seeking food support.
“We’ve got a lot more families in town coming in. They would’ve never come in before, out of pride. Now the stigma seems to have gone,” she explains. “People came for one thing – eye drops, first aid kits – and once they saw what was there, and what people were donating specifically for them, they were like ‘Oh, I might have spaghetti for tea’. And they’d walk out with their arms full, which is just amazing.”
Tash knows first-hand how hard it can be to ask for help. It’s why she launched the Skipton food bank, under the auspice of Camperdown Community House, last April. “I’ve been poor, so I’ve needed food pantries before,” she says. “I just thought, living out here, you can’t drive 50 minutes to get help if you can’t afford food.”
She also understands what it takes to rebuild, to recover from a natural disaster. Her own home was gutted by the 2022 floods in the historic town – and she still hasn’t replaced everything that was lost. “This is long term. We’ve promised them that we’ll be here long term,” she says. “I’ve told them: I’ll fill your cupboards. Spices…all of that stuff takes time.”
Tash has been doing a stellar job of supporting her community, but says she couldn’t have done it without her team – and without your help. “Foodbank have been phenomenal. A lot of food came from Foodbank. And then there’s just their support: What do I do? How do I deal with this? How do I handle this?” she says. “There are so, so many beautiful people in the world.”
Who can forget Cathy Freeman’s gold-medal run that united our nation? Sir Donald Bradman’s folklore-defining cricket career. Dawn, Thorpie, Arnie, Kieren, Shane Gould and all the champions of the pool. Lionel Rose in the ring, Layne Beachley in the surf, Ash Barty on the court, and Gout Gout on the precipice. We even celebrate a horse with the biggest heart of them all.
But as a group of (not so elite) runners from Foodbank Victoria gets set to tackle the Ballarat Marathon, there is one sporting superstar’s story that inspires like no other. It’s the tale of Ballarat local Steve Moneghetti, who competed in his first-ever marathon at the 1986 Commonwealth Games. At the last minute. And then won a medal! Primarily a 10,000m runner at the time, Moneghetti went on to become one of Australia’s most decorated long-distance runners.
This April, our crew of 20 will lace up and follow in Moneghetti’s footsteps around Lake Wendouree, as we run in the 5km and 10km events to raise much-needed funds for Foodbank as part of the Ballarat Marathon.
Why? Because it takes a lot to keep Foodbank running, to put food on the tables of 73,000 Victorians every single day. But this marathon effort is nothing compared to what so many families are going through to feed their kids: skipping meals, going days without food. And that’s not okay.
Which is why we’re running, jogging and walking on their behalf. The more funds we can raise, the more food we can purchase to support every Victorian doing it tough across the state.
All we need now are some food angels to support us. Can you help us reach our target of $25,000? Right now, every donation is matched, meaning every $1 = 4 meals – we’ll be raising 100,000 meals and that’s going to get all of us across the finish line. There’s no bigger incentive. Just a few cheese toasties post event to sweeten the deal.
Thanks from all of us!
“Because of Breakfast Club, I can have cereal or toast or anything I like, and I come to school full… It really helps those who have to come to school early or can’t afford breakfast.”
We’re here to celebrate a School Breakfast Clubs Program milestone: 65 MILLION BREAKFASTS served to school kids right across the state. That’s 65 million mornings made a whole lot brighter for students across 1,381 Victorian schools. Happy kids with bellies full of healthy food heading to class, content and ready to learn.
As Year 7 and 8 students wander into the breakfast room, they pour themselves bowls of Vita Brits and Cheerios, and spread Vegemite on fresh bread. They grab apples, oranges and fruit cups, and take a seat at one of the many tables. For Molly, it’s a great place to have fun with her friends over a game of Uno or Connect 4. “You can meet someone new and have a good bond with them over food,” she says. Every school does Breakfast Club their own way. But all make a huge difference to the 600,000 kids who can access the free program, run in partnership with the Victorian Government, and offered to all government schools.
“The School Breakfast Club is vitally important,” says Deputy Premier Ben Carroll, who’s joined us for the landmark celebrations. “All the evidence shows that young people with food in their tummy concentrate better in the classroom, it’s a more civil classroom. “I think we do it better than anywhere in the world here in Victoria, and it’s something we should be very proud of – and 65 million meals shows just what a success it is.”
But for the students at 29 Victorian schools from Cobram to Lorne, the start of the school year has been even more challenging. Many of these kids, their families and their friends are still feeling the devastating effects of the January bushfires that burned more than 400,000 hectares across the state – an area five times the size of Singapore.
To support these school communities, Foodbank’s School Breakfast Clubs Program, run with the Victorian Government, is providing additional food relief. All schools impacted by bushfires are being offered School Breakfast Club supplies and have been invited to order additional take-home food packs that provide nourishment to students and their families after the school day ends.
Foodbank Victoria CEO Dave McNamara says: “Foodbank is proud to deliver this vital program, providing healthy meals to kids and their families who need a bit of extra support right now, as part of our broader bushfire relief and recovery response.”
Foodbank Victoria’s breakfast clubs began as a way to assist families affected by the Black Saturday bushfires in 2009. “We put fridges in schools and we delivered fresh produce,” recalls Dave. “We did milk runs with vans and bought some breakfast products: UHT milk, cereal, bread. It was pretty basic, but it made a real difference.”
With the support of the state government, the School Breakfast Clubs Program was officially launched in 2016. Today, students in more than 1,300 primary and secondary schools have access to a healthy, nourishing breakfast.
“The School Breakfast Clubs Program provides more than just nutritious food – it improves concentration and learning outcomes, builds social skills, improves attendance, and it’s a fun way to start the day with friends,” says Dave.
“I think it’s one of the best assets Victoria has, because it ensures the possibility of a bright future for all Victorian kids.”
Actually, there aren’t any feathers involved – unless you count feather light upholstery! By purchasing a $10 raffle ticket, you can help us raise vital funds to support families right across the state. Every ticket sold makes a real difference, helping feed Victorians doing it tough.
You’ll also go in the running to win an amazing $300K first prize pack, including a BMW, a Mini Countryman and more than $140,000 in Gold Bullion. Tickets are limited and entries close 12 March 2026, so best be quick – before you miss out!
Buy tickets!Promoter is 50-50 Foundation Ltd. Permits and T&Cs at playforpurpose.com.au.
This recipe is from The Shortcut Queen by Chrissie Swan, published by Plum, photography by Mark Roper.
To make the sour cream pastry, throw the butter, flour and salt into a food processor fitted with the blade attachment. (Actually, that’s what I’ve always used but maybe it should be the plastic one? Anyway, I digress…) Now you just pulse, pulse, pulse (like with shortbread) until it looks like sand. Add the sour cream and pulse again until it starts to gather together into a ball-type scenario. Seriously, this is all that’s required!
As soon as it’s rolling around all together, take the dough out and, even though you’re desperate to bake it, you must wrap it in plastic wrap and pop it in the fridge for a full hour. (I have been known to expedite this process – because I’m greedy – by putting it in the freezer for 20–30 minutes.)
Meanwhile, heat the butter and 2 tablespoons of the oil in a large frying pan over medium heat. Throw in the rosemary sprigs, then turn the heat way down to low and add the onion with a good pinch of salt. Cook for 15 minutes, stirring occasionally to prevent anything from catching. Don’t be tempted to turn the heat up as you don’t want the onion to burn. Add the sugar and cook for a further 5–7 minutes or until caramelised. Set aside.
Preheat the oven to 200°C fan-forced. Toss the pumpkin with the remaining oil on a baking tray and season with salt. Roast for 20 minutes or until just tender. Set aside.
Take your pastry out of the fridge and throw some flour onto a work surface. Sprinkle some more flour on the pastry and roll it out to a large rectangle with a thickness of about 5 mm. Transfer it to a 26 cm x 38cm baking tray. Prick the pastry with a fork and bake for 10 minutes.
Take the pastry out of the oven and layer your tart in this order: caramelised onion, roast pumpkin and goat’s cheese. Bake for a further 20 minutes. Pile high with rocket, a good squirt of balsamic glaze and a little extra olive to drizzle.
Log in
