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