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Cooking School, Private Functions & Gourmet Food Tours inspired by Prue Daly

Grass Tree Kitchen brings people together to share new flavours and food & wine experiences


Grass Tree Kitchen's Oysters with Lime

Inspired by the Australian coast

Growing up in the beautiful beachside suburb of Cottesloe in Perth, our home was always open to family and friends. Meals would expand into all day events with my mother at the helm of the festivities. Five decades on, mum still has the amazing ability to whip up a delicious feast from practically nothing.

But it was on the water that I felt most at home. My grandfather passed on his love of boating and fishing and I have very fond memories of lazy days in the sun, catching sand crabs and fishing off his boat "Frestar" at Rottnest Island.

It was here that I became addicted to fresh seafood and to this day, I believe nothing tastes as good as oysters straight off the rocks… Although freshly cooked squid, drizzled with a little lemon juice and salt, is still a favourite.

This is partly because I can still see my grandfather, in his ragged checked boat shorts, catching squid off the back of the boat. There is a certain skill to catching squid — and not getting splattered with ink.

In pursuit of Freshness

I took my love of the water to the next level and travelled through Europe sailing tall ships and luxury yachts. My European sabbatical opened my eyes to new foods and cooking styles and at the heart of each rewarding experience was freshness — just like home.

Blending my love of fresh food and my inability to sit still for to long, I returned home to embark on a new adventure. Inspired by an old family recipe for fresh tomato sauce, which I marketed nationally in boutique delicatessens, Grass Tree Kitchen Bush Tomato Sauce was the condiment to an even bigger dream, a cooking school. 

Grass Tree Kitchen's Bloody Mary Oyster Shot
Grass Tree Kitchen's Fresh Salmon