Good Paddock Dinner Series: Kindled
An Open Fire Feast
What to Expect
– Flame-cooked canapés
– Seasonal shared entrees & mains
– Plated dessert + petite sweets
– Open fire cooking by three incredible chefs
– Music & a few surprises
– Optional wine pairing & take-home gift pack add-ons
Includes all food, a welcome drink, and full experience.
Bookings essential – limited seats available.
– Wine Pairing (5 Premium WA Wines) – $65
– Shrub & Condiment Take-Home Pack – $30
This is an adult-only, ticketed event. Tickets are non-refundable but fully transferable. Spaces are limited. Bookings essential. Hit the link for tickets!
book your spot
Valerio Fantinelli
Valerio was born in Italy where food culture was always an integral part of life, growing up with a
strong connection to his land and cooking traditions.
Inspired by his grandmothers he started working as a pizza chef at age 15 in a few restaurants in
his home region of Abruzzo.
His love for new adventures took him to Australia in 1999 where he kept on building his
experience between Perth and Sydney working in different venues and events.
In 2015 his love for artisanal food making and cooking with fire came to fruition with Flour and
Fire, his own mobile wood fired catering, where he focuses on bringing to the plate the flavours of
his tradition using Ancient methods and equipment with the best of local seasonal produce.
Kenny McHardy
Kenny McHardy is a highly accomplished chef and restaurateur, renowned for his innovative woodfire cooking. In 2015, he and his wife Jody founded Manuka Woodfire Kitchen, an establishment that has since become synonymous with using locally sourced, seasonal produce from ethical and sustainable farms in WA. Kenny's expertise with woodfire cooking has enabled him to create simple yet outstanding wood fired dishes that show his skill and commitment to his craft.
Originally from NZ, Kenny's culinary journey began at the age of 14 and has taken him to some of the world's most prestigious kitchens, including Michelin-starred restaurants in London and the celebrated Two Hatted Walters Wine Bar in Melbourne. Upon his return to WA, he went on to lead the kitchens of several iconic restaurants, including The Garden in Leederville, Coco’s Restaurant in South Perth, The Red Herring in East Fremantle, and Due South in Albany.
Kenny's love for cooking with fire is what sets him apart as a chef, and he brings that same passion and expertise to our newest venue, Shirley’s Bistro and Bar in Fremantle.
11 Acre's Own Fendi Bong
Sufendi "Fendi" Bong is a dynamic culinary leader with over a decade of professional experience in Australian cuisine, known for his passion for sustainable, seasonal produce and inventive food pairings. In 2023, he was honoured as the Northern Territory Chef of the Year by Hospitality NT, capping off a series of accolades that reflect his commitment to pushing boundaries and nurturing the next generation of chefs.
Fendi’s culinary journey spans some of Australia’s most vibrant kitchens — from Sydney’s Martin Place Bar and Song Kitchen, to Darwin’s acclaimed Hot Tamale and Charlie’s of Darwin, where he served as Head Chef and helped lead the restaurant to multiple industry awards. Most recently, he brought his creative fire to Miss Chow’s in Perth before joining the team at Cubby Café and 11 Acre Farm as Head Chef in early 2025.
His style blends modern techniques with a deep respect for local ingredients, showcasing thoughtful, produce-driven menus that reflect the seasons and the land. Fendi is particularly inspired by the connection between food and place — an ethos perfectly aligned with 11 Acre’s commitment to community, sustainability, and flavour rooted in the farm.