Brendan Roach

Brendan Roach has a simple but powerful philosophy around the food he creates. 

His restaurant Kuti Shack in the dunes at Goolwa showcases local and seasonal food, straight from the primary producers.

The relationship between Brendan, the farmers and fishers who supply his produce is fundamental to the way he cooks and runs his business. 

From petting the pigs in Boston Bay, hand plucking oysters at Gazander farms and boat fishing with the Barnes family in Port Broughton. Brendan sees, tastes and experiences the best of South Australian premium produce. 

Through conversation with fishing families, a common thread was the over-demand of ‘popular’ seafood and the gluttony of less popular species. This has inspired Brendan’s cooking, with his menus often featuring ‘bait’ , fish wings + belly and unusual oƯerings like Coorong Carp. 

Leaving school to pursue an apprenticeship at Windy Point; Brendan has been mentored by his lifelong friend Andy Davies at both Press* Food and Wine, and Osteria Oggi. After working the East Coast and abroad, he now owns Kuti Shack, back in his homeland of South Australia.