The annual Day of Dads is coming up this September 1st (don’t forget or he’ll never let you live it down!), so to celebrate, we asked Ducks chef and proud dad Darren Robertson all about cooking with his cute-as little munchkins, Archie and Charlie. “As a way of entertaining the little ones and to prolong them from destroying the house, I do find a little family cooking does the trick!” says Daz. “It’s also pretty cool to teach them about food from an early age – where ingredients come from and how much fun it is to cook.”
Daz’s top three tips for cooking with kids…
1. “Embrace the chaos! Don’t be too precious about making a mess or things not turning out exactly as you planned.”
2. “Get them involved with all the fun stuff, mixing, cracking eggs, kneading doughs. Encourage them to taste, touch and smell the ingredients throughout the process.”
3. “Obviously, keep it safe. Cook with common sense and, as with all kitchens, take care with anything hot or sharp. Have fun and if they love it, hopefully we’ll see them in one of our kitchens in a few years!”
How to make banana and green tea ice-cream with crunchy bits…
Serves 4 – 6
Sometimes ice-cream is all you need. Now this is healthy and easy to make, and it works well as a nice little impromptu treat, which will buy you some very valuable quiet time! It’s not a classic ice-cream, so no need for a churner – just a blender will do the trick.
4 over-ripe frozen bananas, chopped
1 tsp matcha powder
1 ripe avocado
1 tbls black sesame seeds
1 tbls coco nibs
small pinch of salt flakes
1 tbls crushed almonds
Add the frozen banana and avocado and matcha powder to a blender. Scrape down the sides with a spatula and blend till smooth, like ice-cream. Lightly toast the sesame seeds and almonds in a pan for 2 minutes, cool and mix with the coco nibs and salt flakes, serve onto of the ice-cream.