Having done his cookery apprenticeship on the Border in his mid-20s, Cox worked in restaurants in both Melbourne and Tasmania before he moved back to Albury recently to head up the kitchen at Q Food.

Q Food is under new management of business partners Luke Stephens and Chrissy Hobbs.

Tasmanian-born Cox, 33, worked in eateries as diverse as Tassal’s demonstration kitchen in Kew, Melbourne, to high-end modern eateries Smolt and Frank in Hobart.

“Cooking in front of people and for large groups was an experience in Kew,” Cox said.

“People bombard you with questions as you cook.”

Fifteen staff work at Q Food including barista Sally Farrell.

What's your favourite dish?

Spiced Chicken with Tomato Quinoa Salad (see recipe, left).

What are the staples in your pantry?

Flour, yeast, sugar, unsalted butter.

What's the biggest product discovery you have made in cooking?

Finger limes, a native bush spice. The citrus is either pink or green inside and looks like caviar.

What's your best cookery tip?

Keep it simple.

What is your recipe standby?

Beef ragu.

What is your most unforgettable meal and where?

My Nan’s hotpot or my Mum’s spaghetti bolognese. My food memories always come from when I was growing up in Tasmania.

What's your favourite cooking utensil?

My Wusthof chef’s knife.

What's in your kitchen toolkit?

Scales, measuring cups and measuring spoons.

What did you have for dinner last night?

In a chef’s life you’re tasting food all of the time, but I had steak and vegetables at home last night.

What are you drinking?

Water.

Details:

Q Food,

555 Dean Street, Albury

Phone: (02) 6021 1994.