We recently caught up with Executive Chef, Richard Ousby, who kindly gave us an exclusive interview.
Describe your style of cooking in a few words
Food that makes you smile!
How did you get interested in cooking?
My grandma and mother have always been fantastic home cooks – there has never been a time when I wasn’t interested in cooking!
What’s your favourite dish to cook at home?
When the tomatoes are good, crush some garlic over them with a generous amount of olive oil, and season with salt. It’s a salad perfect for a warm day – my wife and I made it for the first time on our honeymoon in Spain. We often have it with fish or chicken – super easy.
Do you have any predictions for new food trends?
We’re starting to see a variety of late-night eats popping up around Brisbane which is a good sign for us hospitality people, finishing work so late!
What is your food pet peeves?
Do you have any favourite cookware or cookbooks?
My favourite cookware is my Chasseur cast iron pot, and my favourite cookbook is Chez Panisse Vegetables by Alice Waters.
What’s your most memorable cooking experience?
We stayed in a small cottage in the south of Spain on our honeymoon in a tiny little village, where the water is fed by melting snowcaps from the mountain. We made a pork roast with pork from a local jamon producer – it was the best pork roast ever, with the crispiest crackling.
What’s been your proudest moment?
The birth of my son Tate – he’s just turned one!
Who or what inspires you?
My wife, Kristy!