For this masterclass Ousby will be preparing the iconic Queensland Black Cobia – an exceptional Australian native, like Chef Ousby himself.
Wine pairing included.
Richard Ousby, Stokehouse Restaurants
Richard Ousby has long held a deep-seated passion for local sustainable produce. This viewpoint was borne of an upbringing which involved copious amounts of home gardening and wholesome cooking.
Ousby commenced his professional career starting with a classic Italian apprenticeship, finishing this off in a boutique hotel environment. He quickly moved up into the fine dining arena utilizing every bit of knowledge attained to improve and perfect his skills.
With a thirst for knowledge, Ousby moved to England to work for Michael Roux at the Waterside Inn where he learnt about classical French cuisine and his core cooking skills were honed.
In more recent years, Ousby worked under Chef Peter Gilmore as sous chef at Quay before joining Brisbane’s Stokehouse Q in 2012, and took the helm as Executive Chef for Stokehouse restaurants in 2015.
With the Stokehouse St. Kilda rebuild complete in late 2016, Richard splits his time between both Melbourne and Brisbane overseeing both venues. Ousby was awarded the 2012 Acqua Panna & San Pellegrino Global Cooking Cup Awards, Young Chef of the Year Award Winner 2011 Electrolux Food Excellence Awards, Young Chef of the Year Award Winner. In the 2019 Good Food Guide, Stokehouse St Kilda was awarded one hat, and Stokehouse Q was awarded two.
Please note, Olsson's Masterclasses are only accessible to those with a Festival Village pass. Each of masterclass sessions run for 40 minutes.