Community Kitchen

Aysha Abu-Sharifa comes to bring you the glorious alchemy of Japanese flavours and her passion for perfume with gourmet soda – ice-cream combinations. Evoking the nostalgia of childhood summer, Aysha leans into her culinary passion on a rare weekend out of the operating theatre. 

Canadian born Ben Ing is the chef and co-owner behind the much-loved Alberta’s Busselton. Ing grew up in Ottawa, moving to work in NYC Michelin star Eleven Madison Park, and then to the legendary NOMA in Copenhagen, widely known at the world’s best restaurant, where he held the distinguished position of Head Chef. Ing and his Perth-born partner, ex-head gardener of NOMA, Kirsty Marchant, opened the creative Alberta’s Kitchen in Busselton in 2022. Passionate about seasonal produce, ethical ingredients and innovative hospitality, Ing’s cooking emphasises simplicity, meticulous attention to detail, and, above all, deliciousness. 

Meng is a young seafood enthusiast, who knows his way around West Australia’s catch, and a good sharp knife. 

A Wardandi Bibbulmun woman whose traditional Aboriginal country is the Margaret River, Busselton area. Dale has been a Swan Valley local since 1998, when she opened the Maalinup Gallery with her brother Lyall, offering authentic Aboriginal art, gifts and souvenirs. The Experiences part of the business has steadily grown as customers seek more knowledge about Aboriginal culture and life. 

Having spent many years gathering knowledge from her elders and other sources, Dale is often called on to talk about bush food, which she loves presenting and encouraging people to incorporate into their everyday cooking. 

The much-loved Fremantle Oyster Bar pop-up pops-up once more, with fresh Albany Rock Oysters, in partnership with Leeuwin Coast, to enjoy as the perfect sundowner.   

The Bruce crew are coming out of retirement for a day to celebrate Freo and the wonderful souls who make it special.  Sean, Charlie & Woody slung Freo’s favourite breakfasts for the best part of 10 years from their ‘little caff that could’ Duck Duck Bruce.  They are lovers of dogs, terrible dancers and firm believers in the power of great flavours enjoyed with great people. 

Nico Dreyfus is a French chef, living and working in Australia for 12 years, who’s headed up kitchens of popular Percy Flint’s and the Cool Room in the last number of years. Nico, among other talented chefs, has contributed to the sophistication of pub/bar food in Walyalup and surrounds, focusing on the products, and using local and seasonal ingredients, bringing breadth and depth to West Australian Hospitality. For Community Kitchen, Nico plans to showcase Mediterranean fare (French, with a little Spanish influence) – cuisine perfectly suited for summer in the seaside of Freo-Walyalup. 

Ogg Hill is a local – all for the love of tasting, playing, sharing, walking long and dancing late. 

Prepare Produce Provide is a not-for profit organisation established in 2013 by like-minded and passionate home economics teachers in Western Australia with a vision for training and assisting young people to develop career pathways in the education, food and hospitality industries. 

Tanya Healy is a highly experienced chef, educator, and program leader who brings creativity, skill, and heart to everything she does. With over 30 years in the culinary industry, she now leads Prepare Produce Provide’s key initiatives, including the Djinda Ngardak Culinary Program and the 5000 Meals project. Tanya combines deep industry expertise with a genuine commitment to supporting communities—using food to connect people, celebrate culture, and create career pathways for young people. 

Daniel Lydnon, a Badimaya and Noongar chef, is the owner and chef behind Bimba Foods. Cooking with a deep respect for native ingredients learned from his grandmother, Dan creates meals that interweave aboriginal art, traditional bush foods and contemporary culinary techniques. 

Suku is a casual, family-run Indonesian eatery in the heart of Fremantle, selling Indonesian street food and celebrating the diversity of Indonesian culture. SUKU proudly uses the freshest local ingredients and produce in each of our dishes while keeping the traditional spices and flavours from across the archipelago. 

Natasha is a Pastry Chef cooking on Wadjuk Noongar Boodja. Baking with seasonality and quality ingredients at the forefront, she blends traditional French baking with playful nostalgia. Coordinating various pop ups such as Pastry with Friends hosted by Wise child Wine store, Print Shop Pastries with Joseph Landro, to baking for PICA’s Rise and Shine event in 2021. Natasha now owns and operates Teeter Bakery in East Perth. 

Joey is a second generation Lebanese chef born & raised on Wurundjeri land. Homestyle Lebanese cooking alongside flavours from the Middle East without boarders.