Spiced Capsicum Hummus

Inspired by Muhammara, a delicious Syrian roasted capsicum dip! A bold twist to classic hummus that’s perfect for spreading, dipping, or dolloping onto your favourite dishes.

A short summary of the recipe goes here!

Heading

This veggie packed pasta is ideal for meal prep or filling the freezer.

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Serves: 4-6 people
Cooking time: 20 minutes

Ingredients

  • 1 tablespoon cooking oil
  • 1 large capsicum, diced
  • 1 teaspoon ground cumin
  • 1 x 400g tin chickpeas OR cannellini/butterbeans
  • 1/4 teaspoon garlic powder OR 1-2 cloves garlic, finely sliced
  • 1 tablespoon lemon juice OR vinegar
  • Salt & pepper, to taste
EQUIPMENT
  • Frying pan
  • Microwave
  • Chopping board
  • Knife
  • Large bowl
  • Blender/fork/potato masher
  • Measuring cups and spoons

Method

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.

HOW TO STORE

  • Stores well in the fridge for 3-4 days.
  • Can be frozen for up to 6 months.
  • Learn more about storing food safely here.
HELPFUL TIPS

  • Hot smokey paprika and toasted nuts are a great addition to this dip – inspired by Muhammara!
  • Serve with vegetable sticks, bread or crackers, on toast or spread over a wrap.
  • Also great as a healthy side dish with your choice of protein.
SUBSTITUTIONS

  • Swap the capsicum for zucchini, tomatoes or eggplant in summer. If using eggplant, cook until soft and browned.
  • In winter, try mashing steamed/roasted pumpkin, carrot or sweet potato through the hummus instead.

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.

More videos below

Seasonal Veggie Pasta

This veggie‑packed pasta is ideal for meal prep or filling the freezer. It’s hearty, colourful, and designed to stay delicious even after a few days.

A short summary of the recipe goes here!

Heading

This veggie packed pasta is ideal for meal prep or filling the freezer.

Heading

Serves: 6 people
Cooking time: 30 minutes

Ingredients

  • 1 onion, diced
  • 1 zucchini, diced
  • 1 eggplant, diced
  • 1 capsicum, diced
  • 2 tablespoons cooking oil
  • 2 garlic cloves, sliced or 1/2 teaspoon garlic powder
  • 1 1/2 heaped teaspoon mixed Italian herbs
  • 1/2 teaspoon chilli flakes (optional)
  • 2 x 400g tins whole or diced tomatoes
  • 2 x 400g tins beans (any type), drained and rinsed
  • Salt and pepper, to taste
  • 500g dried pasta
EQUIPMENT
  • Pot
  • Large frying pan
  • Stove top
  • Chopping board
  • Knife
  • Spatula
  • Measuring cups/spoons
  • Large spoon

Method

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.

HOW TO STORE

  • Stores well in the fridge for 3-4 days.
  • Can be frozen for up to 6 months.
  • Learn more about storing food safely here.
HELPFUL TIPS

  • If vegetables stick to the pan, add a small splash of water and stir.
  • Add a little grated cheese, lemon zest, chilli or some olives for extra flavour.
  • Add a tin of tuna or other type of fish or serve with a fried egg on top for a protein boost!
SUBSTITUTIONS

  • In winter, substitute the zucchini, eggplant and capsicum with carrot, cauliflower and potato. Please note that the carrot and potato will require more time to soften and cook.
  • Swap the herbs and spices for fresh herbs and garlic cloves.


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.

More videos below

Fuelling Wellbeing One Meal at a Time 

By the time the first students arrive, the room is already warm. The smell of toast drifts down the corridor, and the quiet clink of bowls and cutlery signals that breakfast is ready.

Inside the breakfast club room, cereals are laid out, fruit is stacked within easy reach, and the milk is chilled and ready. For around 50 students at Vermont Secondary College each morning, this space is where the school day truly begins.

The set‑up is simple by design. The classroom chosen for its storage cupboards and tables arranged to encourage conversation and connection. But what happens here every morning makes a powerful difference.

Breakfast club runs every school day, quietly supporting any of the school’s 1,700 students who arrive hungry, may be feeling a little anxious, or simply needing a safe and inviting space before the bell rings.

Students move through clearly defined zones – cereal, toast, fruit – supported by fellow students who volunteer their time. On Thursdays, the atmosphere lifts just a little more, because it’s ‘Toastie Thursday’ – the clear highlight for all.

The day before, the wellbeing team and a small group of hand‑picked student helpers prepare a few loaves of bread, ready for the following morning’s rush. On Thursdays, the toastie press works at double speed, with platters of freshly toasted goodness disappearing quicker than you can say, well…toast.

Image of man in kitchen with text overlayed saying 3.4 million households in Australia are food insecure

Powered by young people

Several students who volunteered in 2025, returned in 2026, bringing experience, confidence and leadership. School Captain Juliet is a regular helper, leading by example and helping create a calm, welcoming environment where students feel comfortable to come in, eat, and stay awhile. 

“I just really want to help out as much as I can. It’s a really great initiative,” says Juliet. “For me, in the morning it’s often a choice between sleeping in a little bit longer, or eating breakfast – to have a place where I can do both helps me get through the day. And I know a lot of students are in the same boat.”

For many student volunteers, this is their first experience of responsibility, teamwork and giving back. They quickly grow into their roles – learning how small actions can have a big impact and gaining a few new life skills at the same time.

Supporting student wellbeing beyond breakfast

The connections made over breakfast often lead to something more. The wellbeing team has found that these informal morning interactions make support more accessible. Conversations that start over cereal or toast often continue later, when students feel ready.

Understanding that the need for nutrition doesn’t stop at breakfast, Vermont Secondary College also provides targeted lunch support for students identified as needing additional assistance. Working closely with teaching staff, the wellbeing team ensures students facing who need it, have reliable access to food across the school day.

Lunch items are made available in a planned, discreet way, protecting student dignity and removing the need for explanation. Tuna rice bowls, noodle soups and rice-based options are organised each morning, with many students choosing to collect their lunch ahead of time. This simple step reduces anxiety and allows students to focus on learning, rather than worry about the day ahead. Staff have noticed the increase in need for lunch, with Wellbeing Leader, Leesa telling us, “The tuna bowls disappear within minutes.”

At Vermont Secondary College, Breakfast Club is doing exactly what it’s meant to do. It’s reliable access to nutritious food, it’s strengthening student confidence and leadership and supporting student wellbeing in real, tangible ways.

From chopping to confidence

Cooking Class days at Magpie Primary School quickly became the highlight of the week. Each Tuesday, the art room transformed into a lively kitchen filled with sizzling pans, excited chatter and the joy of kids discovering something new. Over four weeks, students built confidence, learnt practical skills and found that food literacy can be fun, creative and empowering.

Knife‑skills day set the tone. What began with furrowed-brow concentration soon turned into lifted-chin pride as students realised they could prepare food safely and independently. Each recipe became a chance for personal expression. 

Mia declared rice paper rolls her favourite, okonomiyaki introduced new flavours, and pancake week turned the room into a mini test kitchen. Tyler added fruit to his batter; Jack mastered flipping; Toby quietly produced perfect circles every time.

The program strengthened the school community just as much as it built skills. One staff member shared, “The program enabled the families to build closer and more positive relationships with each other and socially with other families. They enjoyed trying new recipes together and spending one‑on‑one time doing something their children were excited about”. 

A grandparent rearranged his Tuesdays just so he and his grandson could attend, telling us: my grandson ”wanted us to put our names down, so I made myself available every week.”

Parents noticed changes at home too.

 “My child doesn’t usually try different foods, and she surprised me by tasting different veggies.”

 “After the first week, my son showed me all the chopping techniques he’d learnt – he even corrected me.”

Food hampers were also appreciated, with several families recreating class recipes at home each week. For many, this helped build confidence and connection beyond the school gates.

In a heart‑warming act of kindness, a staff member attended each session with a Grade 2 student whose parents couldn’t come. Every week the attentive and thoughtful youngster made sure to take enough food home for all his siblings, capturing the spirit of food as an act of care.

The program aligned beautifully with the school’s wellbeing goals. It created a safe, inclusive space where students built confidence, learnt healthy habits and experienced success. Families connected socially and supported one another throughout the program. As the school Cooking Classes key contact, Karen, reflected, “Students have learnt valuable life skills, healthy eating habits and have grown their confidence in the kitchen – all while having fun.”

By the final week, the students weren’t just cooking, they were creating, tasting, sharing and laughing. They were building memories and skills that will stay with them long after the last pancake had been flipped. 

Karen summed it up perfectly: 

“This program teaches families about healthy cooking and eating while supporting students’ wellbeing through spending quality time together.”


Rebuilding hope after the bushfires.

When bushfires tore across our state this summer, the devastation was enormous. So too was the response. As heartbroken communities begin to rebuild, they know they’re not alone – thanks to the kindness and support of people like you. 

“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.”

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Going the extra km to feed 73,000 Victorians a day

Australia is a country of sporting legends. 

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!

Help us raise 100,000 meals!

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65 million free brekkies.
Even more smiles.

“If I come to school without breakfast, it’s harder to learn,” says Aamena, a student leader at Mount Waverley Secondary College, where we’ve dropped in early, before the morning bell, to join in their Brekky Club. 

“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.”

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How Brekkie Club became a vital recovery hub

The first few weeks of a new school year can be hard – getting to know your new classmates and your teachers and getting back into the habit of homework and study.

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.”

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Win BIG (and make an even bigger impact!)

Raffle some feathers for Foodbank!

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.

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Chrissie Swan’s Pumpkin & Goat’s Cheese Tart

“There is a saying that speaks to my soul on an almost cellular level: ‘If in doubt, add a mountain of garlic.’ But also: ‘Food is love made visible.’ Five words. All the feels,” writes Foodbank Victoria ambassador Chrissie Swan.

And that’s what we get from you: the feels. Without your kindness, we couldn’t do what we do. So here’s a small something for you: dinner on us. Here’s an idea for tea tonight from Chrissie’s new cookbook The Shortcut Queen, packed with veg and cheesy goodness. Enjoy!

Ingredients

    Serves 6-8
  • 20 g butter
  • 3 tablespoons extra-virgin olive oil, plus a little extra to drizzle
  • 2 rosemary sprigs
  • 3 large red onions, sliced
  • 2 teaspoons brown sugar
  • 800 g kent pumpkin, peeled and cubed
  • 200 g marinated goat’s cheese
  • rocket leaves, to serve
  • balsamic glaze, to serve
SOUR CREAM PASTRY
  • 250 g very cold salted butter, chopped into small pieces
  • 300 g (2 cups) plain flour
  • good pinch of sea salt flakes (I like it salty!)
  • 150 g sour cream

    • This recipe is from The Shortcut Queen by Chrissie Swan, published by Plum, photography by Mark Roper.

Method

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.

HEAVEN!

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2 meals created

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