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