Dinner profits support the Snail Kids Program
Seven courses.
Seven stories.
One table.
A distinctive collaboration bringing together Western Australian chefs, food makers and producers for an evening celebrating food with a deeper connection to community and Country.
Across seven courses, the evening moves from local bread and regional beef through to regional Thai flavours, regenerative and seasonal cooking, native ingredients and contemporary bush-food techniques, before finishing with dessert and cheese. More than a menu, each plate brings forward the people, provenance and stories behind the food.
A celebration of local produce, native ingredients, regional flavours and the people behind every plate.
Meet the People Behind the Plates
Chefs & Producers
Seven distinctive Western Australian chefs, food makers and producers come together for one extraordinary evening celebrating food, provenance and place.
Chef
Vincenzo Velletri
Il Paiolo Events Catering
Chef, sourdough maker and long-time Slow Food champion, Vincenzo has been involved with Slow Food for more than 25 years and brings a deep connection to tradition, community and good food to the table.
Chef & Hospitality
Joanne Colijn-Dew
Formerly Café Mojo
A Mundaring local and former Café Mojo owner, Joanne brings years of hospitality experience together with a strong commitment to community, local food and bringing people together around the table.
Chef
Wanwipar “Dao” Thanasothorn
Baan Baan
Owner-chef of Baan Baan in Northbridge, Dao brings regional Thai food, childhood memories and deeply personal flavours to the table.
Chef
Daniel Lyndon
Bimba Foods
Daniel brings native ingredients, contemporary cooking and cultural storytelling together on the plate, with food influenced by family, Elders, Country and respect for the stories behind each ingredient.
Chef
Tyrell Stoodley
The Lounge at Amaroo
With more than 25 years in hospitality, Tyrell brings a strong commitment to local produce, regenerative farming, sustainability and connecting chefs with the people who grow our food.
Chefs
Nik & Em Flack
The FLACKYARD at Lake Leschenaultia
Chef Nik Flack brings 25 years of experience across acclaimed kitchens including Vue de Monde, Wildflower and True North. Em Flack’s international background spans Occupational Therapy, naturopathy and regenerative ecoculture. Together, they created The FLACKYARD, an intimate fine-dining experience overlooking Lake Leschenaultia, where they champion local produce, First Nations foods and botanicals, and a deep connection between food, place and community.
Producer
Ken Hetherington
Coral Coast Beef
A Sawyers Valley-based producer of grass-finished, hormone-free and antibiotic-free beef, connecting the dinner directly with regional farming and provenance.
The Dinner
A Seven-Course Culinary Journey
From the first plate to the final course, the evening explores local produce, regional flavours, native ingredients and the stories connecting food to place.
With Thanks to Our Contributors
With thanks to the local businesses generously contributing to the Slow Food Festival Mundaring Inaugural Dinner.
The Slow Food Philosophy
Good. Clean. Fair.
This dinner brings the Slow Food philosophy to the table, connecting diners with the chefs, farmers, producers, ingredients and places behind every plate.
Good Food
Celebrating delicious, seasonal food that is fresh, local and full of flavour.
Clean Food
Supporting sustainable farming, biodiversity and environmentally responsible food production.
Fair Food
Valuing the people behind our food through ethical production, fair practices and strong local communities.
Food, Place & Story
This dinner is about discovering where our food comes from, grown or prepared, and why that matters. Each course has a person, a place and a story behind it, and together will show what good, clean and fair food from the Perth Hills can taste like.
Join Us at the Table
- Friday 16 October 2026
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Guest arrival from 6:30pm
Dinner concludes at 9:30pm -
The Hub of the Hills
8 Craig Street, Mundaring - A one-night collaborative dining experience celebrating Western Australian produce, native ingredients and regional flavours.
Reserve Your Place
A seven-course collaborative dining experience, with each course accompanied by a carefully selected local wine or spirit pairing.
Dining With Purpose
Supporting the Snail Kids Program
Your place at the table helps support the next generation’s connection with food.
The Slow Food Snail Kids Program gives children opportunities to discover where food comes from, meet the people behind it and experience food traditions and skills through hands-on learning.
Helping children build a stronger connection with good food, local producers and food traditions.
