How to make sauerkraut with Daz! You will need: 1 cabbage Salt (3% of the weight of the sliced cabbage) How to make: Pick away the outer leaves of the cabbage & reserve them for later, cut the cabbage into quarters & remove the core, then shred it into thin slices. Place the cabbage into [...]
CafeSmart is back! We are stoked to be a part of CafeSmart for the 8th year running. CafeSmart is an amazing charity that unites restaurants and coffee lovers across Australia to raise much-needed funds for homelessness support services. All of our venues are involved this year, whether it's your morning coffee overlooking the Byron Bay [...]
How to cook the perfect steak! In this episode of 'Elevate your cooking Game' with Mark LaBrooy, Mark shows us how to cook the perfect steak that you can easily make at home...It's the perfect treat meal for a Friday night in! Ingredients - 1kg rib eye steak - 500-1kg bone marrow - 500g beef [...]
DAZ ROBERTSON'S DELICIOUS DUMPLINGS! Deliciously good dumplings thanks to chef & co-owner Darren Robertson! A fantastic way to pimp up a casserole or enjoy on their own.... Here’s the recipe: 50g butter (grated) 30g cheddar (grated) 130g SR flour 1 green shallot Herbs (Daz uses sage, parsley & thyme) 2 tbsp Three Blue Ducks Beer [...]
Chef & Co-owner Darren Robertson's homemade kimchi is one for the books, not only is kimchi pretty damn delicious it is fantastic for your gut & heart health! Win win! You will need: 100g course sea salt 2lt water 1 wombok 100g rice flour 800ml water Soy mix 3 tbsp soy 3 tbsp fish sauce [...]
Chef & Co-owner Darren Robertson's prawn Massaman curry is an absolute HIT with this family, so he wanted to share with you lovely lot! You will need: 12 prawns deveined (de-shelled) Handful of baby spuds (cooked) 1 bunch of young garlic or baby leek Heaps of curry leaves 2 cloves of garlic, sliced Decent amount [...]
We're pumped to announce the upcoming launch of a new Ducks restaurant, located at The Lodge in Bellingen. We've been working hard on this project for a while now, with the help of our mates at The Lodge and we thought it would be a good time to let you all know. Our design and [...]
Chef & Co-owner Darren Robertson's fermented hot sauce is made from the Lemon Drop Chilli Plants in his garden. The plants are going nuts and producing more than old mate and his family can eat! Being a true Duck and never letting anything go to waste, Daz has preserved these citrusy and very spicy chilli’s [...]
Old mate Andy is back at it again, but this time he's pimped up pickles, which go perfectly with his burger cook-up! The perfect addition to burgers, sandwiches, salads, grazing boards...the possibilities are endless. Andy's Clip: Check out the full video HERE Ingredients: 1kg zucchini 100g cooking salt 750g white vinegar 550g caster sugar 2tbs [...]
Check out old mate Andy's "Crispy Chilli Oil Recipe" - think you can handle the spice?! You will need: Crispy bits • 250g of a neutral oil - I used grape seed • 20g ginger • 25g garlic • 70g shallots Chilli oil • 25g chilli flakes • 6g szechuan pepper • 2 tbs @threeblueducks [...]
