Three Blue Ducks’ barbecued whole fish with lemongrass and lime leaves
This might just be the best way to cook a whole fish.
Three Blue Ducks’ beetroot and chocolate with burnt orange
Australian Gourmet Traveller chef's recipe for beetroot and chocolate with burnt orange
Three Blue Ducks’ red cabbage, jicama and citrus salad
A bright salad that works best wish barbecued meats.
Three Blue Ducks octopus, corn, mint and farro
Australian Gourmet Traveller chef's recipe for octopus, corn, mint and farro
Three Blue Ducks’ charred pineapple with lemon and ginger granita, cashew praline and Thai basil
Australian Gourmet Traveller chef's recipe for charred pineapple with lemon and ginger granita, cashew praline and Thai basil
Three Blue Ducks’ raw fish, buttermilk, ginger, rhubarb and fennel
Australian Gourmet Traveller feature recipe for Raw fish, buttermilk, ginger, rhubarb and fennel
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Three Blue Ducks’ watermelon and radish salad
Australian Gourmet Traveller chef's recipe for watermelon and radish salad
Three Blue Ducks’ spicy Bourbon pork
It's hard to go wrong with the robust flavours of Bourbon, and spices such as paprika, ginger and cumin, especially when they're cooked down into a finger-licking sticky glaze.
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