About Us

Established in 2005, Bendigo Magazine is an independently, locally owned and published, full colour, glossy magazine.

Produced quarterly by creative locals who are passionate about the central Victorian region and it’s people, Bendigo Magazine highlights the amazing aspects of the region including – lifestyle, arts, homes, food, tourism and community.

Our magazine offers a considered balance of editorial and advertising, ultilising quality and professional photographers and writers from the area to bring together insightful stories about central Victoria and it’s people.

Social commentary

A local comedian addresses the big - and not so big - topics affecting us all as the Bendigo stand-up scene begins to boom.


The hilltop hood

Come Fridays The Old Church on the Hill throws open its doors to welcome in all who seek companionship, connection and copious cups of tea.


The duality of caring

Juggling career and family responsibilities is a challenge many women, like La Trobe University researcher Dr Katharine McKinnon, know only too well. However, a workplace that recognises the inherent value of both roles is not such a familiar story.


The ball for all

Take a diverse group of newcomers to Bendigo, throw a round ball among them and watch as the global game unites cultures and creates a sense of community and belonging.


All about that view

Enjoy a rare glimpse of a new build that’s largely, ironically, hidden from view.


Caravan parked

One enterprising local is welcoming guests into her Bendigo backyard, lured by the promise of one sweet night with Amelie.


Cat’s tale continues

The Cat Empire mark 20 years of ska, jazz and other far-flung influences with a new LP on the way. The band chats ahead of its sell-out show in Castlemaine.


WINTER PLEASER

Bread and butter pudding, yes please!
Here’s a recipe your grandmother probably cooked. It’s stood the test of time, and for good reason too. There’s no better excuse to let the bread go stale than to save it up for this crowd-pleasing pud. Perfect for winter dinner parties, it’s cheap and cheerful and will feed an army. Then again, leftovers are oh so sweet. Bread and butter pudding for breakfast anyone? The raw ingredients qualify, so why not the hero dish? Delish.


THE ITALIAN JOB

When Fabrizio Soncin started kicking a soccer ball for fun as a young kid little did he know that it was the beginning of a life-long passion with the beautiful game.


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