Mark Labrooy and Darren Robertson – professional chefs, surfers, travellers, gardeners, foragers – are the faces of Three Blue Ducks, Sydney’s lively but laid-back Bronte restaurant (not so laid-back that it hasn’t won a few awards though).
Their restaurant, their cooking style, their lifestyle and now their new cookbook (The Blue Ducks) totally tap into their grassroots approach. That approach encompasses a sustainable ethos when sourcing and preparing food, community involvement, growing it local, and ah… enjoying life, with a good dose of surfing and quite a few laughs. Chooks in the garden, a beehive, a herb and veggie patch are the background to the restaurant. The recipes are for honest to goodness, no-fuss food (well, with the occasional twist and turn) and make a wonderful introduction to the Ducks’ style.
ps I’d better confess I edited the book. It was a fantastic reminder of just how much fun food can be. Also, loving the denim spine! Here’s the cover (are those boys having a good time? I think so…) Published by Plum, Pan Macmillan.