Chefs' RecipesThree Blue Ducks' beetroot and chocolate with burnt orangeAustralian Gourmet Traveller chef's recipe for beetroot and chocolate with burnt orangeNow to love|Apr 04, 2016
Chef's RecipesThree Blue Ducks' charred pineapple with lemon and ginger granita, cashew praline and Thai basilAustralian Gourmet Traveller chef's recipe for charred pineapple with lemon and ginger granita, cashew praline and Thai basilNow to love|Mar 21, 2016
Chef's RecipesThree Blue Ducks octopus, corn, mint and farroAustralian Gourmet Traveller chef's recipe for octopus, corn, mint and farroNow to love|Mar 21, 2016
Chefs' RecipesThree Blue Ducks' red cabbage, jicama and citrus saladA bright salad that works best wish barbecued meats.Now to love|Mar 21, 2016
Chefs' RecipesThree Blue Ducks' barbecued whole fish with lemongrass and lime leavesThis might just be the best way to cook a whole fish.Now to love|Nov 26, 2020
Chef's RecipesThree Blue Ducks' spicy Bourbon porkIt'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.Now to love|Mar 13, 2016
Chefs' RecipesThree Blue Ducks' watermelon and radish saladAustralian Gourmet Traveller chef's recipe for watermelon and radish saladNow to love|Mar 13, 2016