Three Blue Ducks Episode 1: Port Stephens & Barrington Coast
Three Blue Ducks visit Port Stephens & the Barrington Coast
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.
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In the first episode, Andy takes the team to his hometown of Port Stephens, where he’s on a mission to reinvent the classic pub dish, surf n turf.
“Port Stephens is an extremely special place to me. I find myself still going out fishing and diving with my old man. It’s probably what got me into cooking, and I just feel lucky to have grown up there and still be able to come back to it today.” - Andy Allen
To make the ultimate surf n turf, Andy is going to need some world-class seafood. The chefs head out with local fisherman Glen ‘Butch’ Brown to catch some of Port Stephens’ renowned lobsters.
Robert Mackenzie is the fourth generation of his farming family to run Macka’s Australian Black Angus Beef near Gloucester, producing some of the world’s best grass-fed beef cattle.
The gourmet delights of Port Stephens sit alongside one of the state's greatest natural wonders. The Stockton Bight Sand Dunes in the Worimi Conservation Lands cover 4,200 hectares, reach heights of 30m and are the longest moving sand dunes in the Southern Hemisphere.
Plan your trip to Port Stephens & the Barrington Coast
