KLEENHEAT OUTDOOR KITCHEN

There’s something wonderful about picking fresh produce from your own yard to make a healthy and flavoursome meal. But how do you turn your garden into a thriving fruit and veggie patch?

Visit the Kleenheat Outdoor Kitchen at the Perth Garden Festival to join gardening experts from All the Dirt Podcast and chefs for ‘Street Food Theatre’ cooking demonstrations featuring loads of home-grown recipes, samples and prizes across four days.

KLEENHEAT KITCHEN SCHEDULE

Thursday 11th

  • Fried noodles with chicken

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    Brendan Pang, Perth food personality

  • Rougaille Saucisse (sausages in creole sauce)

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    Brendan Pang, Perth food personality

  • Fried noodles with chicken

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    Brendan Pang, Perth food personality

Friday 12th

  • Sweet and sour autumn vegetables with barbecued beef

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    Guy Jeffreys, award winning head chef and gardener, Millbrook Winery

  • Barbecued chicken with tomato sauce and mountain corn polenta

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    Guy Jeffreys, award winning head chef and gardener, Millbrook Winery

  • Sweet and sour autumn vegetables with barbecued beef

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    Guy Jeffreys, award winning head chef and gardener, Millbrook Winery

Saturday 13th

  • Pork Skewers with pumpkin seed satay

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    Melissa Palinkas, executive chef/co-owner, Young George

  • Buttermilk chicken thigh, native thyme, eggplant sambal, bush basil

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    Melissa Palinkas, executive chef/co-owner, Young George

  • Highland Fling (Rolled steak with Italian stuffing)

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    Peter Manifis, award winning chef and ambassador for Buy West Eat Best

  • Truffled pork meatballs with almond sauce

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    Peter Manifis, award winning chef and ambassador for Buy West Eat Best

Sunday 14th

  • Highland Fling (Rolled steak with Italian stuffing)

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    Vince Garreffa, celebrity butcher Mondo Meats

  • Truffled pork meatballs with almond sauce

    -

    Vince Garreffa, celebrity butcher Mondo Meats

  • Highland Fling (Rolled steak with Italian stuffing)

    -

    Vince Garreffa, celebrity butcher Mondo Meats

  • Truffled pork meatballs with almond sauce

    -

    Vince Garreffa, celebrity butcher Mondo Meats

Garden Presenters

Deryn Thorpe

Presenter Deryn Thorpe is a fanatical Perth gardener and award winning print and radio garden journalist who writes regularly in garden magazines and is passionate about creating beautiful and healthy home gardens. She is a popular public speaker, garden tour guide and comperes food events. With Steve Wood she presents Australia’s most popular gardening and food podcast called All The Dirt.

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Steve Wood

Presenter Steve Wood is an Australian horticultural talk back radio and gardening TV presenter, with more than 40 years’ experience in wholesale nursery production. He has a special interest in showing people how easy it is to grow food at home. He is a popular speaker at gardening events and presents a weekly gardening, food and sustainability podcast with Deryn Thorpe called All The Dirt.

All the dirt

Chef Presenters

Vince Garreffa

Celebrity butcher Vince Garreffa, known as ‘The Prince of Flesh’, is larger-than-life personality with 50 years of experience in the meat industry and a varied and active media presence.

Through his 27 years on radio, television appearances and cooking programs, weekly recipes for The West Australian newspaper, workshops and cooking demonstrations Vince has enthusiastically shared his knowledge about meat to a keen public.

His close association with the hospitality industry has resulted in friendships with elite chefs in Australia and overseas. In November he was given the Juniper 2019 WA Lifetime Achievement Award Metropolitan at the recent WA Seniors Awards for his ongoing and dedicated commitment in the service of others.

Vince’s motto is: ‘For the Professional, the Passionate and the Hungry’ and he cooks like he lives his life, with humour, passion and energy.

In 2017 Vince published a crowd-funded recipe book called “The Flesh in my Life” to celebrate his Calabrian heritage, his arrival from Italy to Western Australia as a five-year-old in the 1950s and the experiences that shaped his life.

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Guy Jeffreys

Guy was named 2017 West Australian Good Food Guide chef of the year, with the Millbrook restaurant he works at placing number one regional WA in the 2019 Gourmet Traveller Australian Restaurant Guide.

He’s been head chef at Millbrook Winery for the last 9 years, growing vegetables from seeds that have been saved from the previous year’s crop, cultivating the true paddock-to-plate philosophy.

His seasonal menu makes the most of more than 100 varieties of home grown heirloom vegetables that he, and the restaurant’s chefs, tend in the winery’s garden.

Since 2017 all the fruit and vegetables served at the restaurant come straight from that garden and the most is made of every leaf and root, picked fresh each morning and served at lunch. The team creates lunch for up to 350 customers each week.

“Like nose to tail with animals, we do root to shoot with the vegetables,” he says.

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Brendan Pang

Brendan Pang has always been surrounded by good food as he grew up in a big Mauritian family that loved cooking. His early memories include watching his Dad pick fresh mangoes from the tree in their front garden and sitting at the dining table with his Grandmere learning how to prepare wontons.

After applying for MasterChef Australia 2018 he cooked his way through judge’s auditions to the top 10.

He describes his style of cooking as ‘honest’ as he cooks what he loves to eat, using WA’s fresh local produce. He enjoys ‘street food’ like dumplings and noodles and a passion for Mauritian cooking, which includes the flavours of French, Chinese and Indian cuisines.

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Melissa Palinkas

The food produced by Young George executive chef and co-owner Melissa Palinkas has been lavished with praise by food reviewers who describe her food with words like ‘inventive, fun, smart, original and drop dead gorgeous’.

While she enjoys producing an innovative menu, Melissa runs a sustainable kitchen, making the best use of every part of vegetables and meats and minimising waste and plastic use.

Her ‘nose to tail’ or ‘root to shoot’ approach to cooking means that nothing is wasted. The trimmings of vegetables and meats are used in stock and leftover vegetables are fermented or used for preserves.

She tries to reduce the carbon footprint of the kitchen by reducing the use of disposable plastics in her restaurant. Sauces are stored in recycled glass jars and she sends the restaurant’s own crates to suppliers to be filled with produce.

Melissa’s first kitchen job was at the Brass Monkey, in Northbridge. She worked overseas in London and Dublin before taking the head chef position at Mash Brewing in the Swan Valley. She then worked as head chef at The Cabin in Mt Hawthorn before setting up Young George, which she describes as a neighbourhood bar with a serious focus on food.

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Peter Manifis

Born into an Onslow fishing family, Peter Manifis is a proud West Australian, WAFIC and Buy West Eat Best ambassador, seafood aficionado, award winning chef, and passionate advocate for food education.

Peter has created in WA’s most exciting kitchens, participated in food events across the globe and is actively involved in not for profit and community based initiatives.

Last Year launching, Passion Meets Purveyor, supplying chefs with beautiful products from WA family farms and fisheries. Peter is firmly about reducing food wastage and feeding the next generation of chefs with knowledge and power to make positive changes in their kitchens.

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