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Each episode follows co-owners & head chefs, Mark, Daz & Andy as they forage, fish, farm and dive around NSW for the best produce and then cook it up in the wild. Together they create incredible recipes with the aim to bring them back to the tables at Three Blue Ducks and serve to you!
Chefs Andy Allen, Mark LaBrooy and Darren Robertson dive for prized abalone off the Sapphire Coast of New South Wales. But later when the dish is tested, there's a problem with a key ingredient.
Andy, Mark and Daz make unexpected food discoveries in Canberra. They're hoping for inspiration to help design a signature trout dish, but catching the key ingredient is much harder than expected.
Andy Allen aims to dazzle his peers by creating a new age Asian beef salad. He and fellow chefs Mark and Daz search for exotic flavours in Cabramatta.
Chef Daz hosts a VIP event at the Ducks' flagship venue, The Farm in Byron Bay. The guests are the top chefs of the region and Daz has to put a lifetime of cooking, into this single moment.
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