Three Blue Ducks Episode 5: The Riverina & The Murray
Three Blue Ducks visit The Riverina & The Murray
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 off to The Murray in this week’s episode, with Andy on a mission to put a spin on the classic Thai beef salad. They go in search of new flavours from local producers and then test their latest dish on a group of hungry surfers at Cronulla Beach.
The Murray is home to some of Australia’s finest beef country with rolling cattle farms producing award-winning meat. The chefs join Bill and Joy Wearn from the Mulgoa Pastoral Company for a tour of their property Yammacoona, near the town of Holbrook to discover what paddock to plate really means.
Chris Balazs is a farmer and one of the founders of Provenir, a new mobile butcher that works directly on farms and removes the need for live transport of animals. They are committed to animal welfare and traceability, and sell top quality grass-fed, free-range meat direct to consumers. The Three Blue Ducks group was one of the first to use Provenir meat on the menu. “These guys are just completely revolutionising our commercial food system,” said Mark LaBrooy.
Back in Sydney, the chefs know that Cabramatta is the place to go for authentic Asian flavours. Eastland Supermarket is a one-stop shop for food, spices and specialty products from across Asia, as well as fresh vegetables and tasty snacks.
