The three blue ducks is a fantastic restaurant in Bronte offering innovative and fresh food to the Sydney foodies. Mark Labrooy (sous-chef at Joseph’s in Zurich) and Derren Robertson (former head chef at Tetsuya’s) launched it with the idea of making their favourite food in their kinda joint not too far from the surf.
Well this worked out quite well and The three duck’s is definitely on the list of excellent restaurants in Sydney.
After this successful opening they decided to do the same in Byron Bay, 770km from Bronte, where the surf is delightful. And in between those two great projects, they wrote a fantastic cookbook which I had to buy…
They propose a very simple yet creative and healthy cuisine which I found very appealing. There are a few gorgeous and easy curry recipes.
You can find step by step guides to a lot of culinary marvels such a pickled veggies, nut butter, nut milk, flavoured salts and many more.
With very simple ingredients, they guide you into making healthy dishes and preparations.
Easy step by step photos will help you make peanut butter in no time and maximum freshness.
These guys know how to cook for diners but also at home for a mob of friends so they teach you how to make a splendid “throw it together chicken dinner”.
Sometimes you see salad recipes in cookbooks and you think… geez… how boring… But in this case, they clever mixes make it worth a recipe and make you want it for your next lunch.
I loved the flavoured salts ideas.
There is a very didactic and therefore interesting section about grains and seeds. It explains the origin of each and gives you ideas of how to cook them.
Dukkah rubs are an easy way to make a gorgeous dish out of a simple piece of meat or fish. Here you will find great spices and seeds combinations.
Look at this lamb shoulder…
Preserves are all the rage at the moment as well as fermented “everything”. Get some fresh ideas in this book, the recipes sound fantastic.
Mark’s Sri Lankan roots show in the authentic curry recipe you will find in this book.
More fresh salads…
I love flat breads or crispbreads. They are easy to make and easily paired with homemade dips.
As a French I was very interested in the special tartare and have put it next on my recipe list :)
As you understood, I looooved that book and will be making many recipes from it.
I liked the didactic parts and the twists to simple recipes.
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