Richard Ousby

Richard Ousby
Richard Ousby is head Chef Stokehouse Q

1. How did you get started in your industry?

I always knew I wanted to be a chef. I started in the industry while I was still in high school, with a school based traineeship.

2. Why do you do what you do?

I love what I do - the creation and sharing of food is very special to me, the closest bonds are formed over food!

3. What is your first seafood memory?

Growing up in Bathurst in the 80s and 90s I wasn’t really exposed to a lot of seafood apart from my local fish and chip shop! On school holidays we would eat fish and chips in the park, with white bread - butter and tomato sauce would always feature.

4. What is your favourite seafood and why?

Having lived in QLD for most of my adult life, reef fish really speaks to me. Snapper, emperor and cod have a fantastic sweet, clean, and fresh flavour.

5. What’s your most popular recipe?

Our King Prawn Taco is a dish we currently sell truckloads of in both Brisbane and St Kilda. Its crunchy shell made of seeds balances the whipped avocado and chilli marinated prawns.

6. What is your seafood secret?

Don’t fully cook it in the pan or oven – take it out when it is nearly done, and let it rest to where you’d like it! It’s the same as any other meat – resting it will make it juicier and tastier.

7. What does your average day look like?

Working with our staff on menus in the morning, lunch service, phone calls and emails – not quite as glamorous as MasterChef! Then another day, I could be miles away meeting local producers and eating delicious Australian food!

8. What is your favourite part of the day?

Early in the morning when there is not too much staff in the building, it is nice. With a cup of coffee in hand it is a great, quiet time to catch up with colleges.

9. What’s one thing people would not know about your day?

So many emails!!!

10. What are the three main qualities people should look for in seafood they purchase?

It depends on the fish. Generally you should look for bright eyes (not cloudy and sunken), no ‘fishy’ smell, and healthy, fresh gills.

11. What’s a common misconception you encounter about seafood?

That it is hard to cook and that you need to cook it well-done - you really don’t need to!

12. What’s changed in seafood trends since you started?

Availability – Australian seafood is right on our doorstep, and the logistics of transporting fresh fish has gone from strength to strength. It’s never been easier to get delicious seafood from other locations around Australia.

13. Where do you see seafood going in the future?

Into my belly.

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Richard Ousby is head Chef Stokehouse Q