Who We Are
Short Street Kitchen is run by a mother and daughter team – Robyn and Jess.
Growing up on a farm in the wheatbelt, Robyn has had a life-long interest in gardening and growing and preserving food. Her interests and knowledge have expanded to permaculture, raw food, fermentation and culturing. With the help of her husband, she has designed and created the extensive gardens on the property. Currently, she is increasing her knowledge around preventative health and ways to empower people to heal themselves from chronic disease using simple health principles. She is also studying iridology and sclerology to add to her repertoire of skills.
Jess has been lucky to grow up surrounded by organic fresh home-grown produce, learning how to cook from scratch and appreciating a simple life. She loves cooking, gardening and animals which led her to a career as a veterinarian. This has provided her with a sound scientific background and a yearning to research and understand the evidence behind what we share. She also has a Masters Degree in Public Health to add to her knowledge in this field. She has a particular interest in creating raw plant-based food that tastes delicious and has completed raw food cooking classes in Bali.