Smoking with Mandurah Mullet
About this event
A guide on how to smoke seafood.
This immersive session, led by Kenny from Shirley’s Fremantle, will guide guests through essential techniques for preparing smoked seafood, including curing fish, hot smoking on a Weber BBQ, and creating a traditional sauce gribiche to enhance flavour and balance.
About The Chef
Kenny McHardy
Shirley's Fremantle
New Zealand born chef Kenny McHardy has spent more than 30 years in professional kitchens across the world. He trained at Pétrus in London under Marcus Wareing and Gordon Ramsay, and at Walter’s Wine Bar in Melbourne, building a strong foundation in technique and produce-focused cooking.
He went on to open Manuka Woodfire Kitchen in Fremantle with his wife Jody, recognised for its wood-fired cooking and strong relationships with WA producers. Kenny and Jody later established Shirley’s Fremantle, continuing his focus on seasonal, approachable, produce driven food.
More recently Kenny is also a Lecturer in Commercial Cookery at South Metropolitan TAFE, mentoring emerging chefs and bringing industry experience into the classroom.
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