Short Street Kitchen is run by mother-daughter duo Robyn and Jess, both passionate about health, with a focus on gut health and the benefits of a wholefood diet.

Robyn, raised on a farm, has a lifelong love for gardening and food preservation. Her expertise includes permaculture, preserving, fermentation, and culturing. She is always expanding her knowledge in preventative health to empower people to heal from chronic disease.

Jess grew up surrounded by home-grown organic produce, learning to cook from scratch. A veterinarian by profession, she combines her scientific background with a passion for research, holding a Master's in Public Health to deepen her understanding of health and nutrition.  With two young kids, Jess is constantly on the lookout for the best options to nourish them, focusing on nutrient-dense whole foods while minimising exposure to harmful chemicals and toxins.

Workshops are run in our purpose built space nestled amongst peaceful bush in the Perth Hills.