THREE BLUE DUCKS JOURNAL

Welcome to the home of Ducks updates, where we share the latest food, product, and sustainability news from across the business, plus all our favourite recipes from chefs and co-owners Andy Allen and Darren Robertson.

Recipes

6 October 2023

Squid Ink Pasta with Cuttlefish, Chorizo, Tomatoes & Basil

Inky pasta, sweet cuttlefish and smoky chorizo, bold, punchy and full of flavour.

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Recipes

15 September 2023

Flourless chocolate cake with charred peaches

Rich chocolate cake with charred peaches, simple, indulgent and seriously good.

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Recipes

3 August 2023

Mussels with Ducks Curry Paste

Mussels cooked in a bold curry sauce that’s too good not to soak up.

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Recipes

21 July 2023

The Farm Salad with Almond Cream

Straight from the garden, this salad recipe is fresh, vibrant and full of flavour.

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Recipes

20 June 2023

Grilled Barramundi with Anchovy Butter

A step by step on how to cook the perfect barramundi fillet.

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Recipes

5 May 2023

Daz's Sauerkraut

Get some of this stomach-loving sauerkraut into your fridge.

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Recipes

11 March 2023

Andy’s Oysters with Mirin & Lime Dressing

Jazz up your oysters with this super simple and tasty dressing.

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THREE BLUE DUCKS JOURNAL

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