Bold, sustainable and fresh describe Mark LaBrooy of 3 blue ducks cooking. Flavours that are sure to wake up your taste buds and remind you of what real cooking should taste like.
Crispy-skinned snapper with macadamia cream and spring vegetables
1h
Prawn skagen (Scandinavian prawn toast)
25min
The ultimate chicken curry pie (Mark LaBrooy)
27h 20min
Pine nut and currant rissoles (Mark LaBrooy)
55min
Rich tomato relish
2h 15min
Mixed grain risotto
1h 25min
Fish cakes with beurre blanc sauce
1h
Lemon meringue tarts
25h 30min
Banana bread with chai crème fraîche
1h 35min
Crunchy nut snaps
3h 45min
