News

Food, friendship and fuller freezers

By Lua Ikenasio

May 25, 2026

The program provided a chance for (back from left) Bern Wright, Ray Mason, Leigh Devine; (front) Rachael Windridge, Vicki Campbell, Joyce Corcoran and Bev Hoffman to share a meal each week, with plenty of leftovers to take home. Photo by Lua Ikenasio

Rochester Community House’s Cooking for One program has wrapped up, with new friendships made and a few meals packed away for later.

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Run collaboratively by Rochester Community House wellbeing counsellor Bern Wright and Rochester Elmore and District Health Service health promotion officer Rachel Windridge, the sessions focused on more than simply preparing meals.

Vicki Campbell with her tray of apple crumble. Photo by Lua Ikenasio

While the recipes may have been the drawcard for some, Ms Wright said the social connection was just as important as the cooking itself.

“The idea is because it’s cooking for one, people come along and then we have a meal together, so it’s a way to connect as well,” Ms Wright said.

“(We) eat together, share recipes and we talk about food.”

Joyce Corcoran enjoyed the chance to cook in a group. Photo by Lua Ikenasio

Now in its second run, Cooking for One has attracted a wide demographic of participants, including both younger and older residents, men and women alike.

Held over four weekly sessions, participants prepared healthy, well-portioned meals before sitting down together to share what they had cooked.

At the end of each two-hour session, participants packed away leftovers to freeze and enjoy at home over the following days and weeks.

Bev Hoffman liked the range of recipes. Photo by Lua Ikenasio

Participant Bev Hoffman said the program had been both practical and enjoyable.

“It’s excellent, really excellent,” she said.

“I live on my own and I do cook a lot, but I cook too much, or I don’t cook because I can’t be bothered making stuff, so I thought this would be a good idea and a good chance to get different recipes.

“We have one meal (together) and then we get four or five out of the meal … we go home with enough to put in the freezer for the next six weeks.”

Held at the Rochester Racecourse Recreation Reserve, the program began on Thursday, April 30, and concluded on Thursday, May 21.