Wesley Randles, the executive chef and director at Eat Out one-starred restaurant Nevermind, understands the value of food when it comes to bringing people together.  

For him, it’s not just about filling bellies – his seaside brunch after a morning of surfing allows a moment to pause after a busy week and a chance to create core memories for all involved.  

Using Gozney pizza ovens and Woolies ingredients, the chef created a spread of brunch pizzas with salami, prosciutto crudo, mortadella and bocconcini mozzarella, as well as granola bowls with fresh fruit and yoghurt. The result is a perfect blend of coastal relaxation and quality food that brings everyone together outside. 

Watch below as Wesley takes us along for his chilled seaside brunch.  

 

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We chatted to Wesley to find out more about how he uses food to connect with others.  

When you sit down with loved ones for a meal, how is the meal about more than just the food you’re eating?
The wealthiest you’ll ever be is to have close friends and family. Gathering around a table and fire to eat is why I started cooking. 

Do you prefer cooking for loved ones or eating what they make for you?
Having someone else cooking for me is one of my favourite things. Most people are nervous to invite a chef for dinner, but you must remember that they don’t get cooked for often. We never criticise and are always grateful. 

What’s your favourite thing to cook for someone you care about?
A piece of steak on an open fire! 

What food traditions are important in your family?
The ritual of being together matters more than the menu. 

What do you cook when you want to comfort someone?
Always pasta. Garlic, butter, wine – nothing fancy, just warmth in a bowl. 

How do you make time for your loved ones when you’re working long restaurant hours?
Presence over perfection! I’m at work when I need to be and productive during that crucial window. Family and life come first.