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
1u.
Prawn skagen (Scandinavian prawn toast)
25min
The ultimate chicken curry pie (Mark LaBrooy)
27u. 20min
Pine nut and currant rissoles (Mark LaBrooy)
55min
Rich tomato relish
2u. 15min
Mixed grain risotto
1u. 25min
Fish cakes with beurre blanc sauce
1u.
Lemon meringue tarts
25u. 30min
Banana bread with chai crème fraîche
1u. 35min
Crunchy nut snaps
3u. 45min
