Boandik residents cook up idea

SHARING SECRETS: Boandik Lodge residents Glenyse Nott and Wendy Monger showcase the residential cookbook with Boandik Lodge chief executive officer Gillian McGinty

Charlotte Varcoe

TIPS, tricks and old fashioned recipes will help raise funds for the Boandik Lodge community with the release of a residential cookbook.

Residents from across all three Boandik campuses banded together to provide over 120 family favourite recipes with sales raising funds for new equipment.

Boandik Lodge chief executive Gillian McGinty said the idea came from the residential food appreciation group, who also reviewed and taste-tested each recipe.

“The group then collected the recipes and put them all together and asked for contributions from the whole Boandik community,” Ms McGinty said.

“We then decided we could use it as a fundraiser together and although it has been a long process it has been a successful one.”

She said any project involving the broader community was a positive influence for residents, especially when they are able to share a piece of their own history.

“There is also the added bonus of being able to put money towards equipment but the residents have just loved having a look through the book themselves and seeing their own recipes printed,” she said.

Boandik residents Glenyse Nott and Wendy Monger said it was a lovely idea to produce the cookbook, which they both contributed to.

“I put my lovely zucchini slice recipe in there and it was wonderful to be able to do this as a fundraiser as the money literally comes back to us which is fantastic,” Ms Nott said.

“We are very lucky to be living here as it is a great facility and a great residential area.”

Ms Monger echoed Ms Nott’s comments, congratulating all involved.

“I provided my classic, easy casserole recipe which is something my sister-in-law from England passed onto me,” Ms Monger said.

“It is one of those recipes where you can add a few extra ingredients to make it that little different which is great.”

The two residents said although there were tips and tricks already in the cookbook, they added their own flavour.

“If you enjoy cooking just do it because if you are cooking for a family, it is a special bond that you develop,” Ms Nott said.

Ms Monger also reminded home chefs to turn off their appliances after cooking.

The cookbook is available for purchase at the reception of Boandik Lodge facilities for $20 each.