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