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