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The Blue Ducks' Real Food

Author: Darren Robertson and Mark LaBrooy  

Paperback

Vibrant wholefoods recipes and step-by-step guides to making your own basics from the authors of The Blue Ducks.

Vibrant wholefoods recipes and step-by-step guides to making your own basics from the authors of The Blue Ducks.

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Paperback

PRODUCT INFORMATION

Summary

Vibrant wholefoods recipes and step-by-step guides to making your own basics from the authors of The Blue Ducks.

Vibrant wholefoods recipes and step-by-step guides to making your own basics from the authors of The Blue Ducks.

Read more

Description

Professional chefs, wannabe farmers and flavour seekers, Darren Roberston and Mark LaBrooy are passionate about growing, sourcing and making their own food. In this quirky and fresh take on cooking with wholefoods, Mark and Darren share more than 80 delicious recipes, based around whole grains, free-range meat, sustainable seafood, fresh vegetables and fruit, and nuts and seeds. All of their dishes are bursting with flavour, colour and goodness. The book also features a series of how-to sections, showing you how easy it is to create your own basics from scratch. Learn how to make yoghurt, flavoured vinegars and salts, smoked salmon, beef jerky and fermented veggies such as sauerkraut and kimchi. There's a comprehensive user's guide to grains, nuts and seeds, as well as sections on cooking with spices (you can't beat a good curry night!), using secondary cuts of meat in your recipes, simple ways to cook whole fish, preserving foods, cold-pressed juices etc.

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About the Author

Darren Robertson was introduced to food by Michelin-starred UK chef Mark Raffan. At 24 he moved to Australia to work for Tetsuya Wakuda, becoming Tetsuya's head chef. Darren is one of the judges on Channel 10's popular series Recipe to Riches. Mark LaBrooy has been cooking since he was 18. He completed his apprenticeship at Tetsuya's and then spent seven years travelling, two of those years working as sous chef at Josef, a fine dining restaurant in Zurich. It was during what was supposed to be brief visit back to Sydney, that Mark and two of his close mates discussed the idea of opening a cafe with a difference. On a whim, they went to look at a run-down chicken shop in Bronte that had just come up for lease, and that day Three Blue Ducks was born.

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Product Details

Publisher
Pan Macmillan Australia | Plum
Published
25th August 2015
Pages
232
ISBN
9781743533246
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RRP $39.99
$30.79
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