BROUHAHA KITCHEN PHILOSOPHY

We love our beer at Brouhaha. And so do our Chefs'.  When designing our seasonal menu, they take any chance they get to use it in their recipes. Milk Stout Bangers and Mash, Blonde Ale Beer Battered Fish, Milk Stout and Blonde Ale Wagyu Ragu, Saison Spicy Chicken Wings and Blonde Ale Ketchup, just to name a few.

As well as using our beers, our Chefs' strive to dish up the Sunshine Coast on a plate. They pride themselves on providing our guests with only the best locally sourced produce from the Maleny and Sunshine Coast Hinterland Regions. Brouhaha works in conjunction with many of the local food producers to ensure the local community is supported and uses suppliers with only the best that the Sunshine Coast Hinterland Region has to offer.
BROUHAHA HEAD CHEF JAMES OSTRIDGE

Starting his apprenticeship at 15, James has ten years experience working in 2-3 Rosette awarded Gastro-pubs throughout England, specialising in local produce and game. After moving to Australia, he spent 3 years working on Hamilton Island and then moved to the Sunshine Coast and helped set up two prominent venues on the Sunshine Coast, Lemon and Thyme and The Piano Bar.

Now cooking at Brouhaha Brewery, James is learning more about beer and how to incorporate it into his cooking. James, and his kitchen crew, pride themselves on providing our guests with only the best locally sourced produce from the Maleny and Sunshine Coast Hinterland Regions. Follow the link to read more about our partnership with Ken at Maleny Wagyu.
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