The team behind the Three Blue Ducks restaurant empire is hitting the road. Head chefs Darren Robertson and Mark LaBrooy join Masterchef judge and restaurant co-owner Andy Allen to travel around NSW meeting local farmers, fishers and makers, and cooking up a storm with their top-quality produce.
Three Blue Ducks
Three Blue Ducks
Over six episodes, the chefs will visit the most incredible regions in NSW and create new dishes for the Three Blue Ducks menus.
The chefs are on Darren’s turf for the final episode, visiting the beautiful Northern Rivers region. They’re focusing on bush foods and native ingredients to put together a crowd-pleasing dish at an exclusive VIP event.
“I moved to the Northern Rivers region of NSW about six years ago. There’s definitely a lot of next gen farmers, growers and chefs in the area – this melting pot of creativity.” – Darren Robertson
Jess and Jeremy Cruickshank of Woodlands Ducks run free-range Pekin/Aylesbury ducks for eggs and meat on their lush 680-acre property near Casino in the Richmond Valley. It's an holistic operation, where the ducks share paddocks with cattle and donkeys protect against foxes and dingoes. The ethically-raised birds are free from antibiotics, vaccinations, hormones or any artificial additives.
“We went to the Northern Rivers and went up the Brunswick River paddleboarding – we had so much fun we were just like little kids in there. Any time that you can do that, I think you always just put a smile on your face.” Andy Allen
Hire your gear from Brunswick Buccaneers, who have been working on the river for more than 35 years.
The Farm in Byron Bay is the Three Blue Ducks’ rural retreat, an 80-acre working farm in the lush hinterland with free-range animals, sustainable food gardens and community-focused enterprises. Of course, there’s also a outpost of their eponymous restaurant creating delicious meals from the on-site produce and local suppliers.
