Join Chef Scott Brannigan from Coogee Common as he brings the flavors of the coast to life in this special cooking demonstration.
Nestled by the ocean in Western Australia, Coogee Common’s abundant market garden thrives despite the challenges of salty air and sandy soils—proof that with the right care, a coastal garden can flourish. Scott will share his insights on tending soil near the sea, working with the seasons, and making the most of fresh, locally grown produce.
Watch as he transforms garden harvests into simple, delicious dishes that celebrate the unique bounty of a seaside food garden.
Whether you’re a keen gardener, a food lover, or just curious about sustainable coastal growing, this is a session you won’t want to miss.
Set among the vegetable gardens on the historic grounds of the former Coogee Hotel (est. 1894), Coogee Common’s culinary philosophy is rooted in fresh, garden-to-plate dining. The menu shifts with the seasons, guided by the daily harvest from the on-site market garden, which supplies 80% of the kitchen’s produce. Across two acres, organic practices nurture a diverse landscape of vegetables, berries, grapevines, orchards, and beehives. What isn’t grown, ground, or fermented on-site is sourced from local farmers, fishermen, and producers who share a commitment to ethical, sustainable food.
