A Decade of Dinners
Recipes from the Ronald McDonald House WA kitchen
This cookbook is dedicated to the incredibly brave families who stay at Ronald McDonald House Western Australia. Their courage, resilience and love inspire us every day.
It also honours the hard work of the Ronald McDonald House Western Australia team and volunteers who give their time so generously, along with the MinRes chefs who provide nourishing meals to help the House feel like home away from home.
A Decade of Dinners
Recipes from the Ronald McDonald House WA kitchen
Food is about more than just nourishment – it’s about connection. It’s the clink of cutlery around a table, the laughter that bubbles between bites and the quiet reassurance of knowing someone has cooked for you with care. In life’s toughest moments, these small acts take on bigger meaning.
At Ronald McDonald House Western Australia, many families have journeyed hundreds of kilometres from home with their minds focused on treatment plans, test results and next steps. Here, a warm home-cooked dinner offers not only sustenance, but reinforcement that they are not alone.
For the past decade, Mineral Resources (MinRes) has stood beside Ronald McDonald House Western Australia with a simple mission: to provide nourishing dinners every night of the year.
Since 2015, MinRes has employed two chefs who transform ingredients into comfort and have supported the service of more than 1.2 million meals with care and understanding. A casserole that tastes like home or a dessert that lights up a child’s face – these gestures carry far beyond the dining room.
Current MinRes chefs – Zi (left) and Tommy (right) –carry that spirit forward each night with skill and heart, taking responsibility for every detail.
Their presence in the kitchen allows Ronald McDonald House Western Australia to focus on what they do best: surrounding families with comfort, care and the reassurance that support is on hand.
This cookbook, A Decade of Dinners, celebrates that mission by gathering beloved recipes, treasured memories and the spirit of connection at the heart of this partnership.
Whether you cook from these pages in your own kitchen, or simply enjoy the stories woven throughout, we hope you feel the warmth of this partnership.
Foreword: Mineral Resources
Over the past decade, MinRes has had the privilege of standing alongside Ronald McDonald House Western Australia with a shared purpose: to provide comfort, care and connection for families facing some of life’s toughest challenges.
We know a warm meal can make a hard day feel a little lighter. Every night, our two chefs do more than prepare meals – they deliver reassurance, hope and a sense of home on each plate.
Our partnership with Ronald McDonald House Western Australia started with a handful of MinRes employees volunteering their time to cook for families. As there were no dedicated kitchen staff, families could only be fed if volunteers stepped up to buy the ingredients and cook.
Our people saw the need and acted, inspiring a spirit of generosity which laid the foundation for what has become an extraordinary partnership journey.
At MinRes, we believe in investing in the communities where we live and work and making a real difference in people’s lives.
Our 10-year partnership with Ronald McDonald House Western Australia is a proud endorsement of this focus and reinforces our company’s broader focus on quality food not just as nourishment, but an important way to bring people together.
We’re delighted to celebrate the past decade with this cookbook, which features hand-picked recipes that have fuelled WA families during some of their toughest times.
When you cook one of these meals, we hope you think of the strength and resilience of those families and the incredible people who support them.
For us, 10 years with Ronald McDonald House Western Australia is just the beginning and we look forward to continuing to make a positive impact together.
Chris Ellison Managing Director
Foreword: Ronald McDonald House WA
Over the past 10 years, MinRes has kindly supported Ronald McDonald House Western Australia by providing two dedicated chefs who prepare nutritious dinners for families, 365 nights a year.
This generous contribution in that time has helped us serve more than 1.2 million meals to families staying with us during some of the most challenging moments of their lives.
A warm, nourishing meal can make an incredible difference for families with ill or injured children. MinRes’ support helps ease some of the daily pressures they face, giving them the space to focus on what matters most: the health and wellbeing of their child.
MinRes’ ongoing commitment to Ronald McDonald House Western Australia and the families we serve reflects the true spirit of community partnership.
We are deeply grateful for all we have achieved together and look forward to continuing this important work in the years ahead.
Peter King ASM Chief Executive Officer Ronald McDonald House Western Australia
Beef sausage rolls
Ingredients
• 1 Tbsp olive oil
• 500 g beef mince
• 1 large onion, finely chopped
• 1 Tbsp minced garlic
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• 50 g breadcrumbs
• 50 mL milk
• Salt and pepper, to taste
• 4 sheets puff pastry, thawed
• 1 egg, beaten (for brushing)
• Sesame seeds (optional, for garnish)
• Plain flour (for dusting)
Method
1. Preheat oven to 170°C and line a tray with baking paper.
2. In a pan over medium heat, add oil and sauté onions until browned.
3. Add garlic, Worcestershire sauce, Dijon mustard, thyme, salt and pepper to the pan. Cook for an additional 2 minutes, then remove from heat and let cool.
4. Soak the breadcrumbs in milk for 5 minutes.
5. In a large mixing bowl, combine the beef mince with the cooled onion mixture and breadcrumbs.
6. Lay the puff pastry sheets on a lightly floured surface.
7. Place a heaped spoonful of the mixture along one edge of each pastry sheet and form into a log.
8. Roll the pastry over the filling, sealing the edges with a little beaten egg. Cut each roll into 8 cm pieces.
9. Place the sausage rolls on the prepared tray. Brush with beaten egg and sprinkle with sesame seeds.
10. Bake in the oven for 20-25 minutes or until golden.
CHEF’S TIP
Substitute the beef mince for pork or chicken mince and add bacon.
CHEF’S TIP
Drizzle with balsamic glaze and serve with a garden salad.
Pumpkin and spinach frittata
Ingredients
• 400 g pumpkin, peeled, deseeded and cut into 2 cm cubes
• 2 Tbsp olive oil (for roasting and frying)
• 300 g baby spinach leaves
• 8 eggs
• 1 cup milk
• ½ brown onion, thinly sliced
• 70 g grated cheddar cheese
• 1 tsp minced garlic (optional)
• Salt and pepper, to taste
Method
1. Pre-heat oven to 170°C and line a tray with baking paper.
2. Toss pumpkin with half the olive oil and place on prepared baking tray. Roast in the oven until tender (around 25 minutes).
3. While the pumpkin is roasting, heat remaining olive oil in a pan and sauté onion until soft. Add garlic and spinach and cook until wilted. Remove from heat and allow to cool completely.
4. In a large bowl, whisk the eggs with milk, cheese, salt and pepper.
5. Add the roasted pumpkin, cooked spinach and onion into the egg mixture and stir gently to combine.
6. Pour into a greased oven-proof dish and bake for 20-30 minutes or until set and golden on top.
7. Let it stand for a few minutes before slicing and serving.
Spinach and ricotta roll
Ingredients
• 1 sheet puff pastry, thawed
• 250 g ricotta cheese
• 150 g frozen spinach, thawed and squeezed dry
• 1 tsp minced garlic
• ½ cup grated Parmesan cheese
• 2 eggs (one for mixture and one for brushing)
• 30 g breadcrumbs
• Salt and pepper, to taste
• Juice of half a lemon
Method
1. Preheat oven to 180°C and line a baking tray with baking paper.
2. In a large bowl, combine ricotta, spinach, Parmesan cheese, garlic, 1 egg, breadcrumbs, salt, pepper and lemon juice. Mix until smooth and well combined.
3. To make the rolls, lay the puff pastry sheet on prepared tray.
4. Spoon the filling down the middle in a long strip.
5. Fold one side of the pastry over, then the other to enclose the filling.
6. Seal the edges by pressing down with a fork. Place the seam side down on the tray.
7. Brush the top with the remaining egg.
8. Bake for 25-30 minutes, or until puffed and golden.
9. Remove from oven and rest for 5 minutes before slicing and serving.
CHEF’S TIP
Substitute the frozen spinach for fresh –just wilt and drain before adding.
Special
recipe by Chef Zi
CHEF’S TIP
Grate the palm sugar before combining with other ingredients.
Zi's Mauritian chilli
Ingredients
• 1 kg green chillies
• 2 lemons (flesh only, remove seeds and peel)
• 300 g grated palm sugar (alternatively, brown sugar)
• 4 Tbsp tamarind paste
• 100 g coriander
• 40 g mint
• 6-8 cloves of garlic
• 4-5 basil leaves
• Salt and pepper, to taste
• 1 Granny Smith apple, cored and quartered
Method
Put all ingredients in a food processor and blitz until smooth. Taste to check level of spiciness add more sugar if needed.
Store in a jar or airtight container in the fridge for up to 1 month. Always use a clean spoon to serve.
Meet Chef Zi
For seven years, the kitchen located within Ronald McDonald House at QEII has been Zi’s second home. He has served thousands of meals with generosity and an ever-present smile – dishing up flavour and comfort to families gathered around tables.
Known for his signature Mauritian chilli and infectious smile, Zi puts his skills to work to satisfy hunger and bring connection and a sense of normalcy to families facing some of life’s toughest challenges.
Born in Grand Port, Mauritius, Zi’s love for cooking began early in life. After completing his apprenticeship at the School of Hospitality in Mauritius, he moved to WA in 2006 and sharpened his skills in some of Perth’s finest dining establishments including Fraser’s and Coco’s.
His culinary journey led him to MinRes in 2014, where he worked across the company’s Pilbara sites before embracing an opportunity that aligned perfectly with his values – joining the team at Ronald McDonald House Western Australia.
For Zi, cooking here is about more than flavour.
“Keeping families happy is the most important part of our job,” he said.
“Seeing their smiles and knowing our food brings comfort during such difficult times is what makes this work so rewarding.”
Outside the kitchen, Zi finds joy in life’s simple pleasures, such as spending quality time with his wife Ashyannah and son Zeeshan, fishing on WA’s beautiful waters and catching up with friends.
Many families stay for weeks or months and they start to feel like our own family,” Zi said.
“Making sure they have good food when they need it most is something I never take for granted.”
Big bites
These dishes are designed to fill bellies and bring comfort at the end of a long day.
Spaghetti bolognese
Creamy chicken pasta
Chicken stir-fry
Cantonese fried rice
Beef meatballs with herbs
Baked lemon pepper fish 21 23 25 27 29 31 The heart of the meal!
CHEF’S TIP
Use half beef and half pork mince for extra depth.
Spaghetti bolognese
Ingredients
• 1 Tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 500 g beef mince
• 1 Tbsp tomato paste
• 400 g tin crushed tomatoes
• 1 tsp dried oregano
• 2 bay leaves
• 500 g spaghetti
• Grated Parmesan cheese, to serve
• Salt and pepper, to taste
Method
1. Heat olive oil in a large saucepan over medium heat. Add onion, carrot and celery and cook until softened (8-10 mins).
2. Add garlic and cook for another minute until fragrant.
3. Increase heat, add mince and cook until browned, breaking it up as it cooks.
4. Stir in the tomato paste, crushed tomatoes, oregano, bay leaves and season with salt and pepper.
5. Bring to the boil then reduce to a gentle simmer. Cover and cook for 1 hour to let the flavours develop.
6. While the sauce simmers, cook the spaghetti in a large pot of boiling salted water until al dente, then drain.
7. Remove bay leaves from the sauce. Toss spaghetti with sauce, top with Parmesan cheese.
Creamy chicken pasta
Ingredients
• 350 g penne pasta
• 2 chicken breasts
• Salt and pepper, to taste
• 1 tsp total of mixed dried herbs (basil, oregano or thyme)
• 2 Tbsp olive oil
• 2 Tbsp butter
• 3 tsp minced garlic
• 1 cup chicken broth
• 1¼ cups heavy cream (or cooking cream)
• ¾ cup grated Parmesan cheese (plus extra for serving)
Method
1. Cook the penne in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Season the chicken breasts with the salt, pepper and herb mix.
3. Heat olive oil in a large frying pan over mediumhigh heat. Cook chicken until golden on both sides and cooked through.
4. Remove from pan and slice into bite-sized pieces.
5. In the same pan, reduce heat to medium. Melt butter, add the minced garlic and sauté until fragrant (1-2 mins).
6. Pour in chicken broth and heavy cream. Stir to combine and bring to a gentle simmer. Let the mixture reduce slightly so it thickens.
7. Add the Parmesan cheese and stir until the sauce becomes creamy and smooth.
8. Add any extras like spinach and tomatoes so they wilt and soften.
9. Add the cooked penne and sliced chicken back into the frying pan. Toss everything together so the pasta is well coated in creamy sauce. If the sauce is too thick, loosen it with a splash of the reserved pasta water or extra broth.
10. Serve immediately, topped with extra grated Parmesan cheese.
CHEF’S TIP
Add baby spinach, sundried tomatoes or mushroom for extra flavour.
CHEF’S TIP
Add Zi’s Mauritian chilli for an extra kick.
Ingredients
Chicken stir-fry
• 500 g boneless chicken thigh, thinly sliced
• 1 Tbsp soy sauce
• 1 Tbsp cornflour
• ½ tsp sesame oil
• Pinch of pepper
For the stir-fry:
• 2 Tbsp vegetable oil
• 3 tsp minced garlic
• 1 Tbsp minced ginger
• 1 red capsicum, sliced
• 1 small onion, sliced
• 1 cup snow peas or broccoli
• Sesame seeds or spring onions (optional, to garnish)
For the sauce:
• 3 Tbsp light soy sauce
• 1 Tbsp dark soy
• 2 Tbsp oyster sauce
• 1 Tbsp hoisin sauce (optional)
• 1 Tbsp rice vinegar (alternatively, white vinegar)
• 1 Tbsp sugar
• ½ cup chicken broth or water
• 1 tsp cornflour
Method
1. In a bowl, whisk soy sauce, cornflour, sesame oil and pepper. Add sliced chicken and let it marinate for 10-15 minutes while you prepare other ingredients.
2. Mix all sauce ingredients in a bowl and set aside.
3. Heat oil in a wok or large frying pan over medium-high heat.
4. Add marinated chicken. Stir-fry until cooked and browned (4-6 minutes). Remove and set aside.
5. In the same pan, add more oil if needed and stir-fry garlic and ginger for 30 seconds until fragrant.
6. Add vegetables and stir-fry for 2-3 minutes.
7. Return chicken to the pan, pour in the sauce and toss everything together.
8. Cook for 1-2 minutes until sauce thickens and coats the chicken and vegetables.
9. Serve over steamed jasmine rice and garnish with sesame seeds or chopped spring onions.
Cantonese fried rice
Ingredients
• 3 cups (about 450g) cold, cooked jasmine rice
• 2 Tbsp vegetable oil
• 1 small onion, finely diced
• 2 tsp minced garlic
• 1 tsp fresh ginger, grated or minced (optional)
• 1 medium carrot, finely diced
• ½ cup frozen peas, thawed
• 1 red capsicum, diced
• 2 large eggs, lightly beaten
• 2-3 stalks spring onions, whites and greens separated and sliced
For the sauce:
• 2 Tbsp light soy sauce
• 1 tsp dark soy sauce
• ½ tsp white pepper
• ½ tsp sesame oil
• Pinch of salt
Method
1. If using freshly cooked rice, spread on a tray to cool. Refrigerate for at least an hour so grains dry slightly.
2. Heat wok or large frying pan over medium to high heat. Add oil.
3. Add onion and stir-fry for 1-2 minutes until soft. Add garlic and ginger and cook for about 20 seconds or until fragrant.
4. Stir-fry carrot and capsicum for about 2 minutes until it starts to soften. Add peas and the white parts of the spring onions. Cook for another 30 seconds.
5. Push vegetables to the side of the pan, add a touch more oil, pour in the eggs and scramble gently until nearly set. Mix back through the vegetables.
6. Increase heat to high and add the cold rice. Use your spatula to break up any clumps and toss continuously until evenly mixed and hot (2-3 minutes).
7. Add sauce and stir well so every grain is coated. Taste and adjust seasoning.
8. Turn off heat, drizzle sesame oil and toss through the green parts of the spring onions.
CHEF’S TIP
For best results, use day-old cooked rice from the fridge.
CHEF’S TIP
Serve on mashed potato or pasta for a hearty finish.
Beef meatballs with herbs
PREP TIME
4 – 6 SERVES 20 MINS COOK TIME 25 MINS
Ingredients
For the meatballs:
• 500 g beef mince
• 1 small onion, finely chopped
• 1 tsp minced garlic
• 1 cup breadcrumbs
• 1 egg
• 2 tsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• ¼ cup tomato sauce
• Salt and pepper, to taste
For the sauce:
• 700 g tomato passata
• ½ cup water
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
Method
1. In a large mixing bowl, combine the beef mince, onion, garlic, breadcrumbs, egg, oregano, dried thyme, tomato sauce, salt and pepper.
2. Mix the ingredients together thoroughly using your hands until well combined.
3. Form the mixture into small balls, about 5cm in diameter.
4. Heat the olive oil in a large frying pan over medium heat.
5. Add the meatballs to the frying pan in batches, cooking for about 4-5 minutes on each side or until they are browned and cooked through.
6. Once cooked, transfer the meatballs to a plate lined with paper towels to absorb excess oil.
7. In the frying pan, add the passata, water, herbs, salt and pepper. Bring to a simmer, turn down to medium low.
8. Add the meatballs into the sauce and cook for 10 minutes, stirring and coating the meatballs in sauce.
Baked lemon pepper fish
Ingredients
• 4 white fish fillets (snapper or barramundi)
• 2 Tbsp olive oil
• 2 Tbsp lemon juice, freshly squeezed (if possible)
• 1 tsp lemon zest
• 2 tsp lemon pepper seasoning
• 1 tsp garlic powder
• ½ tsp salt
Method
1. Preheat oven to 200°C.
2. In a small bowl, mix the olive oil, lemon juice, lemon zest, lemon pepper seasoning, garlic powder and salt.
3. Place the fish fillets on a baking sheet lined with parchment paper.
4. Brush the olive oil mixture generously over the fish fillets, ensuring they are well coated.
5. Bake in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork and is cooked through.
6. Remove from oven and let rest for a few minutes before serving.
CHEF’S TIP
Serve with fresh lemon.
Meet Chef Tommy
For four years, Tommy has been more than a chef at Ronald McDonald House Western Australia – he’s been a source of comfort and connection.
Known for his crowd-pleasing spaghetti bolognese and chicken stir-fry, Tommy doesn’t just fill plates, he lifts spirits and creates moments of togetherness for families navigating some of life’s hardest challenges.
Born in Fujian, China, Tommy first studied aviation logistics before moving to Australia to pursue a new culinary career path.
After completing his commercial cookery training in 2009, he kicked off his career with Novotel and later spent years as a fly-in, fly-out chef supporting WA’s resources industry.
In 2020, Tommy joined MinRes, but when family circumstances required him to stay in Perth, he stepped away to provide much-needed support at home. Returning to MinRes, he found his calling in the Ronald McDonald House Western Australia kitchen – a role that blends his cooking skills with his desire to make a difference.
After receiving incredible support from MinRes during tough times of my own, I wanted to do the same for the families staying at Ronald McDonald House,” Tommy said.
“I understand what they’re going through, so I want to provide the same compassion I was shown.”
For Tommy, the most meaningful moments come after the rush of dinner service, when families gather around the table, laughter fills the room and a simple smile or heartfelt “thank you” reminds him why this work matters.
Away from the kitchen, Tommy enjoys time with his wife Ling and sons Edmond and Ethan, and even experiments with AI to create music – a creative outlet mirroring his passion for bringing joy to others.
Sweet treats
There’ s always room for dessert!
CHEF’S TIP
Depending on the season, substitute the strawberries for blueberries, raspberries or blackberries.
Ingredients
For the crust:
Strawberry tarts
PREP TIME
20 MINS
SERVES
8 – 10 mini tartlets
Method
1. Prepare the crusts:
45 MINS COOK TIME
• 150 g plain sweet biscuits, crushed (e.g., digestive or graham)
• 70 g melted butter
• 1 Tbsp sugar, if your biscuits are very plain (optional)
For the custard filling:
• 350 mL milk
• 50 g sugar
• 25 g cornflour (alternatively, custard powder)
• 1 tsp vanilla extract
• 2 egg yolks (optional, for richer texture)
• 200 mL cream, lightly whipped
Topping:
• 300 g fresh strawberries, hulled and sliced
• Apricot jam or strawberry glaze for shine (optional)
• Combine biscuits, butter and sugar.
• Press this mixture firmly into the bottoms of mini tartlet pans or into muffin liners (or small jars) to form the crust.
• Chill in the fridge while you prepare the filling.
2. Make the custard filling:
• In a saucepan, heat the milk and sugar over medium-low until warm (don’t boil).
• In a separate bowl whisk the cornflour and egg yolks with 1 teaspoon of cold milk to form a smooth slurry.
• Slowly pour the warm milk into the slurry mixture whisking constantly, then return the mixture to the saucepan. Continue gently stirring until it comes to a thick custard consistency (it should coat the back of a spoon).
• Remove from heat, stir in the vanilla extract. Allow to cool completely.
3. Assemble the tartlets:
• Remove the crusts from fridge. Pour the custard into each tartlet crust, smoothing the tops.
• Arrange the sliced strawberries on top of the custard in a decorative pattern (fan them, slice halves, whatever you prefer).
• If using, lightly warm a little apricot or strawberry jam with water and brush over the strawberries for a glossy finish.
4. Chill and set:
• Place the tartlets in the refrigerator and chill for at least 2-3 hours (or until the custard is properly set and everything is cool).
5. Serve:
• Serve chilled. Garnish with a small mint leaf or a light dusting of icing sugar.
Sticky date pudding
Ingredients
• 250 g pitted dates, chopped
• 1 tsp bicarbonate soda
• 1 ½ cups boiling water
• 125 g unsalted butter, softened
• 1 cup brown sugar
• 2 eggs
• 1 ¾ cups self-raising flour, sifted
For the sauce:
• 1 cup brown sugar
• 300 mL thickened cream
• ½ tsp vanilla extract
• 60 g butter
Method
1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (rectangular) cake pan.
2. Place dates and bicarbonate soda into a bowl. Pour over boiling water. Allow to stand until completely cooled.
3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
4. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
5. Combine sauce ingredients in a saucepan over medium heat. Cook, stirring often, until the sauce comes to a boil. Reduce heat to medium-low. Simmer for 2 minutes.
6. Pierce pudding all over with a skewer. Pour ½ cup of warm sauce over pudding. Stand for 10 minutes. Cut into squares. Serve with remaining sauce.
Serve with vanilla ice cream. CHEF’S TIP
CHEF’S TIP
For a chewier texture, bake at 160°C.
Chocolate chip cookies
PREP TIME
12 COOKIES SERVES 15 MINS COOK TIME 20 MINS
Ingredients
• ¾ cup unsalted butter, softened
• ¾ cup caster sugar
• ¾ cup brown sugar, lightly packed
• 1 ½ tsp pure vanilla extract
• 1 large egg
• 2 ¼ cups all-purpose flour
• ¾ tsp bicarbonate soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1 ½ cups chocolate chips
Method
1. Preheat oven to 180°C. Line a tray with baking paper and set aside.
2. In a medium bowl mix flour, bicarbonate soda, baking powder and salt. Set aside.
3. W ith an electric mixer, cream butter and both sugars until pale and fluffy.
4. Add the eggs and vanilla, beating until the mixture is combined.
5. Using a wooden spoon or spatula, mix in the dry ingredients until combined.
6. Add chocolate chips and mix well.
7. Roll 2-3 tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared baking tray.
8. Bake for 8-10 minutes. Take them out when they are just starting to turn brown.
9. Let them sit on the baking tray for 5 minutes before transferring to a cooling rack.
A recipe for care: 10 years of partnership
MinRes’ relationship with Ronald McDonald House Western Australia began when the charity was operating from its original 18-room House in Subiaco.
Back then, a passionate group of MinRes employees started visiting the House on an ad hoc basis to prepare dinner through the Make a Meal program, which invited community groups to cook meals for the families.
December 2015
Ronald McDonald House at QEII opened its doors, providing 47 rooms for families to access.
MinRes stepped in during a critical growth period, formalising support through a partnership agreement and employing two chefs. This ensured families had fresh cooked meals every night and alleviated the burden of cooking so they could focus on spending time together.
June 2018
Ronald McDonald Parent Accommodation in Perth Children’s Hospital opened its doors, providing 14 rooms for parents and carers of critically ill or injured children in the Intensive Care Unit a place to stay inside the hospital.
Providing a home cooked meal for these families became more important than ever.
August 2024
Ronald McDonald House on Park opened, providing an additional 50 rooms for families to access. Almost overnight, the number of people to feed nearly doubled.
Unlike the QEII House, Ronald McDonald House On Park has no commercial kitchen. This means MinRes chefs, Tommy and Zi, prepare meals that are safely transported down the road, then reheated in a domestic kitchen for the families to enjoy in the dining room. This shared dining experience helps create the same sense of connection that families feel at the QEII House.
1.2 million MinRes chefs have helped serve
meals for WA families with ill or injured children.
World-leading
Of the 395 Ronald McDonald Houses around the world, Ronald McDonald House Western Australia is among few where families are served a nourishing home-cooked meal each night.
More than members of the WA community have volunteered their time to help in the Ronald McDonald House Western Australia kitchen.
10,000
MinRes chefs, Tommy and Zi support Ronald McDonald House Western Australia’s Home for Dinner cooking program which invites the community to help prepare, cook and serve the evening meal to families. This gives people across WA the chance to give back in a meaningful and hands-on way.
More than
22,000
families have been served a nourishing meal during their stay at Ronald McDonald House Western Australia
Supporting Ronald McDonald House WA
When a child is diagnosed with an illness or injury, it can have a devastating impact on families. With the uncertainty and fear, there’s added stress for families who don’t live close to the medical care their child needs.
Without your support, Ronald McDonald House Western Australia wouldn’t be able to keep its doors open to families in need. There are many ways you can help make an impact.
Make a tax-deductible donation to support families with ill or injured children when they need it most.
Participate in fundraising events.
Volunteer your time through a range of roles to suit needs, skill sets or interests.
Visit ronaldmcdonaldhousewa.org.au to find out more.
Mineral Resources (MinRes) is a leading diversified resources company with operations in lithium, iron ore, energy and mining services across Western Australia, supported by more than 7,000 employees. MinRes is committed to having a positive and sustainable impact in the communities where it operates through its social investment program.
mineralresources.com.au
Ronald McDonald House Western Australia believes no family should have to deal with their child’s medical journey alone. When a child becomes ill or injured in Western Australia and needs specialist medical care, all roads lead to Perth. Ronald McDonald House Western Australia provides essential services that remove barriers, strengthen families and promote healing when children need healthcare.
ronaldmcdonaldhousewa.org.au
