From Country to the World – Mandoon Estate and Terra Madre
Mandoon Estate - From Country to the World: A Bushfoods and Cultural Showcase
\Winning student teams from the inaugural WA Secondary Bush Food Competition participated in an exclusive industry development experience, ‘From Country to the World: A Bushfoods and Cultural Showcase at Mandoon Estate on August 17th.
Students worked alongside some of Western Australia's leading chefs, refining their dishes and building confidence in a professional kitchen environment. This unique experience brought together education, culture, hospitality and industry, demonstrating what can be achieved when communities invest in young people.
Guest dined on the competitions two gold medal-winning dishes, finger lime chicken katsu by Dianella Secondary College students Angela Moran and Summer Perry, and wattle seed and chocolate tart with Biscoff cream by Armadale Senior High School students Catherine Mwamba and Adam Montallana, as well as chicken, mushroom and warrigal greens wontons by Mason Hofman and Mason Nicholas from Armadale SHS.
Students prepared dishes under the guidance of Mandoon executive chef Michael Hartnell, Wild Swan executive chef Anthony Power, chef and bushfoods specialist Rohan Park from WA poultry and game supplier Mahogany Creek, Peter Tischhauser from the Australian Culinary Federation, acclaimed Perth pastry chef Julia Buri, and members of the Australian Culinary Federation WA Youth Culinary Team.
Guests enjoying the award-winning competition dishes while learning about Western Australian bushfoods and cultural storytelling. The funds raised helped send our Prepare Produce Provide team to Turin Italy, to participate in Terra Madre 2026 and deliver a Kitchen Without Borders presentation to a global audience.
Read the Sunday Times Story - Taking Aussie bush foods to Italy
Kitchen without Borders: Terra Madre
In September the Prepare Produce Provide (PPP) delegation travelled to Turin, Italy, to participate in Terra Madre 2026 and deliver a Kitchen Without Borders presentation to a global audience.
The PPP delegation comprised on PPP Head Chef Tanya Healy, Elder, cultural advisor and bush food educator Dale Tilbrook, Program developer Dee Hedland, apprentice chef Ben William, and artist and youth ambassador Molly West and youth ambassador Quenlyn Clifton.
The team had a spot in Kitchen without Borders and had opportunity to showcase bush food on a world stage. The team chose to showcase hero ingredients saltbush, wattle seed, sandalwood nuts, quandong, native lemongrass and boab.
The PPP team was part of a WA delegation led by chef Vincenzo Velletri of the Swan Valley and Eastern Regions Slow Food Convivium. Guided by Elders, mentors and cultural knowledge holders, the team shared stories of food sovereignty, connection to Country, youth leadership and the cultural significance of Western Australian bushfoods.
The experience provided opportunities to connect with Indigenous communities from around the world while exploring shared conversations around food, culture, biodiversity and community.
Learn More About Kitchen Without Borders
🔗 https://www.prepareproduceprovide.org/kitchen-without-borders/overview
