Flying to Bali to takeover the kitchen at W Bali - Seminyak's beachside Starfish Bloo... it's a tough job, but someone's gotta do it. So, we sent chef Darren Robertson over to plate up a Ducks-style menu of locally-sourced seafood, including Pacific Coast oysters, Indonesian swordfish and lobster. He's definitely had worse days in the [...]
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So far Kate has created 22 blog entries.
Surfing, food and zero phone reception. That's what lured co-owners Chris, Sam and Mark, along with a few more of the Ducks crew, to put the 'out of office' on and fly to the Mentawai Islands. They spent two weeks chasing pumping tropical waves and catching fish that they cooked up on the boat. We [...]
We've been busy making lots of fresh products lately – from chilli salts and sriracha to breakfast jam and granola, all the delicious condiments on our restaurant shelves are made by our chefs in the kitchen and packaged by hand in our venues. But if you're ever thinking 'Mmm, Ducks Curry Paste... what should I [...]
We're proud of where our produce comes from. And because we think it's important to know about what's on your plate, we're introducing you to some of our favourite local suppliers… like the game-changers at Provenir. You sit down for dinner at Bronte, and you order the rib eye on the bone. What you [...]
From Three Blue Ducks Brisbane to Bali and the Maldives, chefs Darren Robertson and Mark LaBrooy are taking the flavours of the Ducks to the island kitchens of W Bali – Seminyak and W Maldives. For one night only on August 30th, Darren will take the helm of the Starfish Bloo kitchen at W Bali [...]
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 [...]
Want to know where the produce we use comes from? In this series of ‘Meet the Producer’ posts, we’ll introduce you to some of our favourite local suppliers… Plus, we’ll be showcasing Tintenbar Distillery at our upcoming Producer’s Plate dinner on Friday 16th August. CLICK HERE FOR MORE. Ask Rob and Bek what they [...]
Coming up on Friday 19th July, Ducks chef Mark LaBrooy will be heading to the Carriageworks Winter Night Market for a cooking demo close to his heart – how to make wild deer salami. A passionate subsistence hunter, Mark largely hunts wild animals that are considered pests, such as deer – and everything he hunts, he eats. [...]
If you've got a mini sous chef, who likes to help out in the kitchen, they're gonna need their own Ducks apron. That's why we teamed up with our talented friends at Mopchook Makes Byron Bay, to create a new collection of aprons, designed just for kiddos. Each one is handmade from organic linen, with a handy [...]
Owner and head chef Mark LaBrooy recently headed down south to the Flinders Island Food and Crayfish Festival to cook up a seafood feast, that now you can make at home... Last month, I was lucky enough to be invited back to one of my favourite places in the world... Flinders Island. This small island [...]