I live in Noosa at present but have lived all over the coast.
2.How long have you lived here?
I was born on the coast, so giving away my age, 36 years. My family dates back to the pioneers making me a 4th generation local.
3.Where's your favourite place to hang out?
Pitta Street when the waves are on. Having just renovated, home is pretty cool, but when I venture out I like to mix it up between Zachary’s, Gaston, and Global Cafe. Relaxing by the Noosa river or Peregian cafes are also on the list.
4.Tell us something about the coast that we might not know
There used to be a school in Verrierdale. The now, not so secret surf spot, "Pitta Street" was surfed regularly by a group of guys from Brisbane in the 1960’s that included my Dad. They named it Pitta Street due to the barrels they had. The name was fitting for the Peregian road names all being after birds so the colourful little ‘Pitta’ bird had its road.
5.What changes have you noticed along the Coast since you have been here?
I used to sit in the back seat of the car bouncing around on dirt and sand tracks as a child so the roads have definitely changed. The whole place has grown but the most noticeable change would have to be the amount of bureaucratic control imposed on locals over the years. It used to be very easy going. The beauty of the coast still makes up for it.
6.You have the opportunity to have a Golden Day on the Coast - what do you do?
Head to Golden Days Festival in Coolum on the 19th of November, after a morning at the beach or for a surf. One real Golden Day of the Year.
Coffee and Caraway Marinated Kangaroo, with parsnip salad and red wine glaze
Per 1 kg Kangaroo loin
Slice loin 1cm strips against the grain
In a metal bowl
1 tsp. caraway seeds
1 tsp. cumin
1 tsp. instant coffee
4 teaspoon balsamic vinegar
1 tablespoon olive oil
Last add- This infuses the ingredients
1 double espresso – strong & hot
MIX KANGAROO & MARINADE- 2 Hours Minimum
Red Wine Glaze: Reduce in a small pot
¼ cup caster sugar
¼ cup brown sugar
1 cup red wine
¼ Cup red wine vinegar
Sear on grill on heavy pan until sealed, turn over and cook rare.
Arrange atop salad and drizzle with red wine glaze.
Top with Sweet Potato Chips