Helen Brierty and her husband Peter own the well-known Spirit House
Restaurant and Cooking School at Yandina on the Sunshine Coast.
With Head Chef Annette Fear, Helen has co-authored Spirit House
Recipe Collection and Travels with Thai Food in which they have
brought together their most popular and requested dishes, which
have been enjoyed for years by diners at the restaurant and taught
to students at the cooking school. Helen has created a hydroponic
farm that, together with surrounding farms, provides both the
restaurant and cooking school with the freshest of produce.
In 1995 Annette joined Spirit House as their first Restaurant Head
Chef where she created a Thai inspired food style that set the
standard for all the Spirit House chefs who followed in her
footsteps. Her gift for creating recipes which reflect her deep
understanding of Asian flavours put the Spirit House on the
Queensland culinary map. She now works full time teaching in the
cooking school
Originally from Sydney, Annette moved to the Sunshine Coast in the
1980’s where she was chef at various Noosa restaurants such as
Bistro C and Lindoni's.
Widely traveled in S.E.Asia for over twenty years, Annette delights
in imparting her knowledge and love of Asian food to her students.
She firmly believes that cooking should be fun and brings that
spirit to her cooking classes. Not hidebound by recipes, Annette
encourages students to experiment with flavours and ingredients, to
interpret and adapt recipes to their own tastes and that of their
family. As with all senior Spirit House chefs, Annette travels
annually to Asia, each time expanding her knowledge of ingredients
and repertoire of recipes.
Annette’s garden is her love, growing nearly all the fresh Asian
ingredients that she uses every day as well as dozens of varieties
of ginger, both edible and decorative. All are grown on a suburban
block, using her ‘neglect technique’ – “a lot of love, but not
always enough attention, the same way I raise my son.”
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