Chow down on some classic Queensland seafood at the 1950’s themed Cloudy Bay Clam Bake, at Stokehouse Q on February 27.

Stokehouse Q and Cloudy Bay are hosting an exquisite Clam Bake this month, deriving inspiration from 1950s San Francisco.

We had a chat to Stokehouse Head Chef Richard Ousby about what’s in store for the night and what delicacies can be expected on the menu.

What can attendees expect to see on the menu? 

We’ve derived our menu inspiration from 1950’s San Francisco – so New England style crab rolls, herb and cheese crusted mussels, house-smoked salmon, chowder with clams and prawns, as well as crisp oysters. We will also have a classic salad bar.

All the seafood at the clam bake will be local and fresh. I endeavour to always use locally sourced seafood – I drive to the Brisbane fish markets most Wednesdays and Thursday. I also head up to Hervey Bay sometimes; you can get your hands on fresh fish there that cannot be found anywhere else.

What about the wine selection?

The menu will be served with Cloudy Bay’s sparkling Pelorus, and their iconic Sauvignon Blanc – matching the night’s cuisine ideally.

What inspires your cooking? 

At the beginning of my career, I cooked a lot of French foods, and enjoyed cooking Asian cuisine. Now, I’m looking into Middle Eastern, and branching around to Europe. I’ve been to Spain a few times now and I love the traditional flavours. I feel like I’ve got a reasonable grasp on Mediterranean cuisine now.

Favourite ingredient/flavours to work with?

Moreton Bay seafood, always. Recently I’ve began developing a relationship with a local pork producer too.

Basically whatever I can get my hands on – my palette is based on seasonal produce.

What else is on the agenda for Stokehouse this year?

We’re opening in Sydney later in the year. In April, we’re doing a regional food month, looking at four regions around Brisbane like Moreton Bay, Sunshine Coast, and the Lockyer Valley. We’ll be creating four or five dishes each week, and sourcing produce from those regions in focus.

It’s hard because April is a tricky time of year season-wise, but it’s definitely a worthwhile challenge.

So how do we get a ticket to the Clam Bake?

When: Thursday 27th February, 6 to 9pm

Where: Stokehouse. Sidon Street, South Bank

Tickets: $75pp, including seafood BBQ, clam bake and Cloudy Bay wine.

More details via link.