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