Kleenheat 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 Kitchen at the Perth Garden Festival to join gardening experts and chefs perform cooking demonstrations, featuring loads of home-grown recipes, samples and prizes across four days.



2022 Kleenheat Kitchen Chefs

Caroline Taylor

Chef and Swan Valley Ambassador


Caroline Taylor likes to have fun with cooking, keeping it light hearted, experimental and most of all local. She’s built a warm and lasting relationship with local farmers, grocers, fishmongers and butchers. This is why Caroline is so passionate about supporting their produce and what drives her to create accessible recipes for home cooks and chefs. ‘There’s nothing better than putting a bunch of ingredients together that you might not have used before and creating a new family favourite!’ Her job ranges from supporting hotel chefs with menu development to consulting cafe owners on new business strategies. Her latest role is raising a young son and sharing her food passion with him.

Jenny Lam

Food Personality and chef/owner


Jenny Lam is one of Australia’s favourite celebrity cooks. She is a passionate cook and entrepreneur, owner of the popular Bunn Mee & newly launched Phat Lon in Leederville, and award-winning cookbook author of Eat Like A Viet. Jen is also a sought after speaker and media contributor, regularly appearing across Australian television screens, radio stations and newspapers, and with her bubbly, courageous and authentic personality it’s not hard to see why. Learning to cook at eight years of age, Jen’s culinary knowledge and skills grew from her love of her own culture, and her love of traditional Vietnamese food, and by the age of 13 she was preparing all meals for her family. Jen’s vision is to spread joy and inspiration and empowerment through her two great loves – food and business – whilst educating them on how to experience their own culinary adventures at home.

Guy Jeffreys

Award Winning Executive Chef and Gardener


Guy Jeffreys is the executive chef for Fogarty wine group. At Millbrook Winery in Jarrahdale they serve estate-grown modern country food. While he features local artisan producers on the menu, the kitchen team are known for growing heirloom vegetables from saved seed in the property’s one acre garden. This approach to food has won much acclaim for the venue over the past 12 years under Guy’s guidance including WA restaurant of the year for Gourmet Traveller, a critics choice review in The New York Times, 2 hats in the Australian Good Food Guide and West Australian Chef of the Year. At Bunkers Beach House, a casual seafood eatery, in Bunker Bay, they serve only West Australian seafood. While he uses vegetables grown at Millbrook Winery the kitchen team are known for serving only line caught or by-catch West Australian seafood. Guy took on this project in 2019 and the restaurant was awarded #1 by the West Australian Good Food Guide Awards in the casual dining category that same year.

Gord Kahle

Chef at Heritage Wine Bar


Gord Kahle is the chef at Heritage Wine Bar, one of Perth city’s most beautiful heritage buildings. His creative menu is based on local, seasonal produce, underpinned by respect for technique and a drive for sustainability. "I like to think my food is simple and understated. There are layers of technique behind the scenes, but I don't like to be showy, just let the ingredients speak for themselves. Good relationships with local growers and producers is everything when it comes to what ends up on the plate." Fruit and vegetables are supplied from producers across Western Australia: Little Farm Eggs, Warren Grange tomatoes, Mushroom Guys mushrooms and Torbay Asparagus. Regeneratively farmed organic beef from Dirty Clean Food. Sustainably line-caught fish is supplied by Fins Seafood who are empowering local fishermen with provenance labelling. Unloaded direct from the fishing boats, it comes to us fresh on the same day. Our cheese comes from Cambray, a family run sheep farm dedicated to using traditional cheese making techniques. Herbs and garnishes delivered by the team at Green World Revolution, a non-profit growing produce and jobs for the unemployed.

2022 Kleenheat Kitchen Presenter

Deryn Thorpe

Garden Journalist


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 ‘All The Dirt’, Australia’s most popular gardening and food podcast. www.allthedirt.com.au
 
 

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