We’re already dreaming about Brendan Boothroyd’s dishes for the Betta Cooking Demonstrations.
Rock Oysters from Wagonga Inlet, opened over coals, and lightly bathed in white soy and finger lime.
Local lobster caught just offshore, dressed with yuzu mayo and burnt herb chimichurri and nestled in a fresh bread roll.
These will be dishes you can confidently try at home (grab a recipe card at the Festival), and were mastered by a man who grew up surrounded by seafood hospitality. Brendan now steers the culinary direction at an astonishing portfolio of 22 pubs throughout his home region around Adelaide and Yorke Peninsula.
As Group Executive Chef for Duxton Pubs, Brendan oversees venues across South Australia, from historic The Lion Hotel and Saracens Head Hotel in Adelaide to the Royal Oak Penola in the heart of the Coonawarra wine region. Each venue is as unique as the town it calls home, but despite the scale of his role, Brendan remains deeply hands-on and is still in the kitchen every weekend. He loves serving patrons great food, and he also loves nurturing those who prepare it.
In 2025, his role as ‘mentor for many’ was one of the reasons he was recognised as AHA South Australia Chef of the Year along with leadership, sustainability and culinary excellence.
“I enjoy jumping on the line with them every weekend, building morale, sharing skills and exploring new ideas when we can,” he said. “For a dish to land on a Duxton menu, we go through an arduous process, where we trial it, test it and the terrible part is lots of tastings!”
Brendan grew up on the Yorke Peninsula, where seafood and sustainable produce were part of everyday life. His first introduction to a commercial kitchen was in his father’s restaurant, before going on to cook across South Australia and in regional France.
Catch Brendan in the Betta Cooking Demonstrations at 12pm on Saturday, May 2.
The program is hosted by Courtney Roulston (Farm to Fork), with guests Adi Jesus-Davis (@theflipchef), Brendan Boothroyd (Duxton Pubs, SA), Jeff Razon (The Oyster Cove) and Matteo Ponti of Mimosa Wines Restaurant. Recipe cards and giveaways are all part of the experience and entry is included in Saturday General Admission. Tickets on sale now.
Betta Cooking Demonstrations are proudly supported by Julian, Liz and the team at Narooma Better Home Living.
