Saturday 21 July, 3:30pm
July 2018Add to Calendar
Queensland Taste Stage and Marketplace - Presented by The Courier-Mail
Queensland is a state built for cocktails and canapes thanks to its alfresco lifestyle and copious amounts of sunshine.
In this classy session, the audience will be treated to the tools of the trade to turn out the tastiest of cocktails and small bites to amuse and delight, whether for entertaining a big group, or only one!
Merlo’s Frith La Vin Lloyd will shake up a classic espresso martini and a popcorn coffee cocktail while Richard Ousby, head chef of Stokehouse, and South Bank’s resident canape expert, demonstrates the art of creating a moreish canape.
Frith La Vin Lloyd and Richard Ousby
Frith La Vin Lloyd
Frith is passionate about coffee and the stories of the people and places behind the bean. Over the past decade, Frith has dedicated herself to introducing people to new ways of tasting and enjoying coffee.
She has judged at barista competitions and presented innumerable tasting workshops, as well as developing and implementing comprehensive barista training and quality assurance programs.
Based in Brisbane and with a farming background, Frith loves writing about and sharing the stories of where coffee comes from. To Frith, the history and culture of coffee is inextricably linked with the stories of the people who grow it, the places where coffee is grown and those who taste the final roast. Today she puts her coffee knowledge into practice daily, in her role at Merlo Coffee.
For more information on Merlo Coffee, head to their website.
At just 34 years of age, Richard Ousby already has several major awards under his belt. In 2012 Richard took out the title of the San Pellegrino & Acqua Panna Young Chef of the Year, winning out over a high calibre of contestants from across the globe, at the competition held in Venice. Prior to this, he was also named the 2011 Electrolux Australian Young Chef of the Year.
Richard’s career began in Brisbane, where he started his apprenticeship working in a family-owned Italian restaurant, which he continued and completed in a small hotel. When the opportunity arose for him to help with the setup and establishment of a fine dining restaurant, he gladly took it, utilizing every bit of knowledge attained to improve and perfect his skills.
With a thirst for knowledge, Richard 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, Richard worked under Chef Peter Gilmore for 3 years, as junior sous chef at Quay Restaurant in Sydney, where he discovered that an open-minded, innovative chef can draw on multiple cultural sources for one dish.
Richard joined Stokehouse Q in late 2012, where he became head chef in early 2013 and quickly rose to the top rank of executive chef for Stokehouse restaurants in 2015. One of Richard’s key ambitions in his time at Stokehouse has been to predominantly source produce from local, sustainable producers. With the Stokehouse St. Kilda rebuild now complete, Richard splits his time between both Melbourne and Brisbane overseeing both venues.
For more information on Stokehouse Q, head to their website.