Brendan Weatherill

Local Brendan Weatherill is co-founder of Cool-Town-Coolum's Golden Days Festival, now in its second year. But did you know Brendan also had a great career chefing all over the globe? Here he shares some insider Sunshine Coast knowledge and a little bit more...
1.Where abouts on the Sunshine Coast do you live?
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.
7.If the Sunshine Coast was a signature dish/recipe what would it be?
I have several signature dishes however my signature culinary style is Global Fusion. I created my style throughout my career and while travelling to over 30 countries and having worked in over 20. One of my favourites is a dish that I watched being made on the road side in Egypt. ‘Egyptian Goat’ is what it was going to be named but I tweaked it and created my Persian Lamb. Here is another of my signature dishes which I think sums up the Sunshine Coast.


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


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.
Serve immediately
Top with Sweet Potato Chips