At the heart of the Phillip Island Community and Learning Centre (PICAL) lies a kitchen – and it’s doing far more than cooking. It’s feeding the community, reducing food waste, teaching valuable life skills and providing a safe, welcoming space where people come together to connect and contribute.

PICAL’s Preserve Group is the latest initiative to come from the kitchen. It’s a weekly volunteer-run group that is transforming excess produce into preserves, chutneys and jellies.

While the end result is a jar of something delicious, the real value lies in the process. A process in which community members come together to learn and share knowledge while also supporting those in need.

Initially formed to help extend the shelf life of fresh produce in the pantry that may otherwise go to waste, the group has turned potential loss into lasting support. Once made, the preserves are sold with all funds raised going directly to PICAL’s pantry, an emergency food relief program that supports locals doing it tough.

“It’s not just about the produce and the preserves. It’s about the people in the kitchen – coming together to learn, laugh and do something meaningful together,” explains Rosemary Deakin, founder of the PICAL Preserves Group.

Bringing people together, PICAL’s community kitchen has become a vibrant hub of activity throughout the week with numerous activities:

• Tuesday: Pasta-making classes with local chef Tony Goodlet as part of PICAL’s adult learning program

• Wednesday and Friday: Meal preparation for the PICAL Pantry

• Thursday: Preserving making sessions with the volunteer group

PICAL’s term four program will continue to maximise use of the kitchen. The pasta-making class is returning due to popular demand plus the addition of a new cooking class that will focus on modern Australian dishes with a multi-cultural influence.

“It is exciting to see that our kitchen is growing and is now exactly what we imagined when we moved into our new facility – it’s a place for learning, skill-sharing and connection,” David Rooks, PICAL Manager, says.

“It’s bringing our community together by offering connection and purpose. For many in our community, our kitchen is a gateway into adult education, food literacy and community engagement.

“Sometimes people come in unsure of what they can offer. But once they’re in the kitchen, they find a rhythm and a place to belong,” adds David.

As a not-for-profit, community driven centre, PICAL relies on community support. The new preserve group was made possible with the support of a $500 donation from the Magistrates Court Funding, as the group was able to purchase new jars – a key step in making the preserves program safe and sustainable.

“At PICAL, food is more than nourishment – it’s a tool for inclusion, empowerment and resilience,” David concludes.

No matter what it is – cooking a meal, bottling a chutney or attending a class – the kitchen offers a warm welcome to anyone ready to be part of something bigger.”

The preserves can be purchased from the reception at PICAL, 16 Warley Avenue, Cowes. PICAL is open 9am to 3pm, Monday to Friday.

Local businesses interested in supporting PICAL are invited to purchase preserves in bulk for resale on their own premises. To get involved, please email Centre Manager David Rooks: manager@pical.org.au.