Grant LaBrooy, Mark LaBrooy and Darren Robertson
Published on October 16 2012.
Three Blue Ducks, Sydney, Australia
Started by a bunch of surfing mates with hospitality pedigree in a single shopfront in Bronte, Three Blue Ducks went from breakfast and lunch joint aimed at locals to a produce-driven, environmentally-aware sensation complete with write-ups in Monocle, Tetsuya lineage, a veggie patch and a brood of chooks.
Darren
Q. Who did you learn to cook from?
A. The guys I cooked alongside in kitchens and Mum
Q. Name the one ingredient you can't live without and how you would cook it?
A. Salt for preserving and flavouring Pork!
Q. What's your favourite dish right now?
A. Parnips, artichokes, milk & honey
Q. What do you do when you're not in the kitchen cooking?
A. Sleep
Q. No 1 cooking tip for the amateur cook?
A. Don’t panic
TWITTER: @djrobertson
Grant
Q. Who did you learn to cook from?
A. Uncle Nils
Q. What grows in your backyard?
A. Tomatoes, herbs, passionfruit, mangos, lettuce, carrots...Loads of things!
Q. Name the one ingredient you can't live without and how you would cook it?
A. Chocolate... for brownies
Q. What's your favourite dish right now?
A. Chocolate, Mandarin and seaweed
Q. What do you do when you're not in the kitchen cooking?
A. Grow stuff, surf and snowboard
Q. No 1 cooking tip for the amateur cook?
A. Taste everything
TWITTER: @GrantLaBrooy
Mark
Q. Who did you learn to cook from?
A. Uncle Nils and my Gran
Q. Name the one ingredient you can't live without and how you would cook it?
A. Chilli: chili jam
Q. What's your favourite dish right now?
A. Chili Jam Duck
Q. What do you do when you're not in the kitchen cooking?
A. Surf, Snowboard and ride fast bikes
Q. No 1 cooking tip for the amateur cook?
A. Listen
