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.
This week, the chefs head to the Sapphire Coast in search of a prized seafood delicacy that will revamp a classic dish. Mark wants to create an indulgent abalone carbonara at Three Blue Ducks Bronte, but not everything goes to plan.
“I really enjoyed the Sapphire Coast element of the trip. Diving for abalone was a bloody good laugh and we put together a bit of a cracking feed on the beach. It was very, very enjoyable.” – Mark La Brooy
The Sapphire Coast region is famous for its shellfish. Jayden from Dive Eden takes the chefs below the surface to collect abalone, a local delicacy. With a rich flavour that’s similar to scallop, abalone is used by chefs to add a unique taste and texture to dishes.
If fishing from above the water is more your thing, Freedom Charters runs game, reef and sports fishing tours from Eden Harbour. Hook snapper, flathead, kingfish, marlin and tuna with the help of expert guides.
