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.
In the second episode, the chefs head to Central West NSW, in search of top quality, ethically produced lamb. Along the way they get some expert lamb cooking tips from the Country Women’s Association in Trundle. Darren’s bold recipe is executed at their flagship restaurant, The Farm in Byron Bay.
Outback Lamb in Tullamore offer farm tours sharing their philosophy attitudes to farming and the variety of different agricultural enterprises at the farm.
“Fiona and Bill from Outback Lamb gave us one of their whole lambs, which we broke down and cooked it over coals. That was like the pinnacle of the trip for me.” Darren Robertson
The Three Blue Ducks chefs met the Trundle CWA at the iconic Trundle hotel, renowned for having the longest verandah in NSW.
