Two of Brisbanes finest Chefs are going to entertain the foodies as they share some of why they are Hatted Chefs and a dish with us.
Richard Ousby is the Exec Chef of Stokehouse, Brisbane. Guiding the kitchen to 2 Hats and becoming a treasured Brisbane restaurant. Richard trained under Peter Gilmore at Quay, Sydney, and became the World 2012 Acqua Panna & S. Pellegrino Young Chef of the Year.
Josh Lopez is the Exec Chef of GOMA. Earning 1 Hat in the restaurant while handling some of Brisbane's biggest and finest functions in the gallery. Josh trained under Gordon Ramsay, in London. Josh then went to Noma, Copenhagen,the current world's No.1 restaurant, where he worked as a Chef.
Menu for #Feast4Kristy feast4kristy.weebly.com 4th Jan 2015 Cold Seafood Station
Freshly shucked oysters and clams dressed in a choice of vinaigrettes and sauces.
Sashimi of fine grade fish being presented for guests.
Local wild king prawn cocktails.
Ceviche of QLD scallops prepared by Richard Ousby of Stokehouse.
Hawker BBQ, Wood Fired Oven and Smoked Station
Chicken wings cooked over the charcoals served with a pineapple salad.
BBQ fish on banana leaf and served with traditional sambal sauce.
Bamboo skewers of chicken dressed in authentic Malay satay sauce. Smoked pork belly finished on the charcoals and dressed with spicy apple sauce.
Smoked Tasmanian mussels served on the half shell.
Coulibiac, a classical Russian fish pie made with Atlantic Salmon.
Gourmet and traditional pizzas cooked in a wood fire oven. Salad Bar powered by the Thermomix Team.
A variety of salads and dressings prepared with the freshest ingredients..