A great session all round with 29 guests in total, making for another lively evening together. The hosting team kept things running smoothly and the atmosphere was warm and welcoming throughout. They began with pizza served alongside a fresh carrot, apple and cabbage slaw, followed by a flavour-packed kimchi fried rice topped with a soft-boiled egg and a spring onion and coriander sauce. To finish, guests enjoyed a banoffee Rice Krispie treat paired with banana custard, which proved a real crowd-pleaser. They even received a huge pumpkin as a donation. Another fantastic effort from the whole team!

The team welcomed 33 guests in total, which is the busiest session for a while. The menu went down a treat, beginning with Pizza and Caesar salad, followed by a hearty tomato, garlic and chilli pasta, and rounded off with a delicious banana and blueberry cake for pudding. It was a lively and rewarding session, and a great team effort all round.

The team welcomed 23 lovely guests this week and treated them to a feast of caramelised onion and goat’s cheese sourdough pizza, pasta alla puttanesca, and a chocolate cake crowned with vanilla frosting and a sprinkle of freeze-dried strawberries. 🍓🍰 The surplus supplies weren’t quite overflowing this time, but the team rose to the challenge and made every ingredient count. The new volunteers jumped straight in and were absolute stars — you’d never guess it was their first time!

This evening’s session welcomed 23 guests, who enjoyed a Euro-themed meal featuring gnocchi with sage and butter, tomato and aubergine pasta, and Île Flottante (floating island) for dessert. A new system was introduced to better track the number of guests served, which worked well in supporting smooth communication between the hosting and cooking teams. Both teams did a fantastic job ensuring the evening ran efficiently and guests were well looked after.

This session at Foodcycle Mitcham saw a higher-than-usual turnout, with approximately 30 guests in attendance. Despite receiving a limited delivery of fruit and vegetables, the team adapted quickly and efficiently. Our chefs prepared a hearty vegetable and rice curry, which was well received, and served cake for dessert.

A particularly heartwarming moment was when one guest brought along her emotional support puppies, which brought smiles and comfort to many of the guests and volunteers.

Overall, it was a successful and uplifting session that demonstrated flexibility, teamwork, and community spirit.

Afyer a healthy delivery of supplies, our kitchen team made caramelised onion and goats cheese flatbread, Stir fry veg noodles, passionfruit and strawberry cheesecake. 26 guests were served and had great feedback on the meal! Shout out to our first time volunteers who did an amazing job cooking and hosting.