Make Me Your Hero

Wholefoods, including grains, pulses, nuts and seeds have the potential to address the nutrition and sustainability crisis the food chain will face as the 21st Century progresses

The Make Me Your Hero Dinner showcases these ingredients across five courses cooked by hospitality students from Country WA. 

Come for dinner and join producers, scientists, health professionals and chefs in the important conversation about how using these Hero Ingredients will make a massive difference to the Food Landscape and your health outcomes going forward. 

Almost all the food you will enjoy is grown right here in WA and part of your ticket price will go directly to funds to take two indigenous hospitality students to the international Slow Foods Terra Mardre Convivium in Italy to represent Australian Slow Food.

Sustainable, nutritious and gastronomically versatile Grains, Legumes, Seeds, Nuts and Vegetables should be the frequent Heroes of our meals.

2016 is International Year of the Pulse and to get the conversation going we have invited chefs, farmers and scientists to talk about nutrition, crop production, global sustainability and culinary techniques.

Come along and join the conversation over a beautiful five course dinner cooked by Hospitality Students from three schools.

Ticket prices includes a copy of Jude Blereau’s latest book Wholefood from the ground up is included in the ticket price and profits will go to SlowFood 

Make Me Your Hero menu is collaborative effort of Jude Blereau and Chef Peter Manifis and showcases their passion for the health benefits of eating wholefoods and to demonstrate the rich array of culinary technique.

Jude's new book has been included in the ticket price.

The Menu includes

Introducing young and upcoming chefs and brewers

With mentoring WA chefs and teachers|  

Poached Yabbie on Lupin Bellini Chive Creme Fraiche 

Yabbie Broth Pearl Barley Roasted Fennel Flambe Ouzo 

Quinoa Risotto Eggplant Baba/Grilled 

Dukkha Crusted Mullet Grilled Chia seed                                                               

Slow Cooked Kangaroo Ord River Chic Falafel, Minted Yogurt, Trandos Tomatoes 

Roasted Pear Bosc Rocket Hazelnut Salad

 Hemp Seed Floating Island Carnarvon Pink Grapefruit Syrup

Bitter Chocolate Mousse Beetroot Blackcurrant Jube

Lupin shortbread served with Karvan Coffee

Traditional homemade barley cordial 

• Geraldine from  Beaufort Street Bookshop


•  Jude Blereau via video


•  Garren Knell - Three Farmers Quinoa


•  Dr Angus Stewart, Senior Lecturer in Dietetics, ECU


•  Nick Nation, Public Health Nutrition Manager Heart Foundation WA


• Professor Siddique Kadambot, appointed Ambassador for  International Year of Pulses for the Asia Pacific Region by the UN, from the Insitute of Agriculture UWA (discusses global pulse production, consumption and trade)


•  Dale Tilbrook of Maalinup Aboriginal Gallery to discuss wattle and native


• AV presentation by The Chia Co


• Dr Stuart Johnson of Curtin to discuss health benefits of Sorghum


• Damian Norvilas of Loafers Artisan Bakery


• Sofia Sipsa of The Lupin Company