Three Ducks became five when they joined forces with Jeff Bennett and Darren Robertson to open for dinner. The Ducks found instant success and became the first café to be invited to the Good Food Guide restaurant awards under a new category 'best breakfast'. It was 2010 when the penny dropped and the idea behind Three Blue Ducks came to fruition. In 2004, he left to live the dream, snowboarding and cooking in chalets during the winters and surfing the French, Portuguese, Spanish and Moroccan coastlines during the summer with his well-earned Swiss Francs. In 2008, Mark set up residence in Zurich where he worked at Josef and quickly became the sous under the owner/head chef, loving the progressive style of cooking in an otherwise traditional cuisine city. Opting out of fine dining, he was invited to run café Morso on Jones Bay Wharf and became a registered buyer at the Sydney Fish Markets, where he selected fresh fish for services daily (right up his alley). He went on to work at Tetsuyas where he met fellow mate and Duck, Darren Robertson. Mark started his career in cooking straight after high school in 1999 and landed an apprenticeship under Klaus Huber, the executive chef for Bennelong and the Opera House restaurants. When he’s not foraging or surfing, he’s in the kitchen cooking, fermenting, pickling, and testing recipes with his fiancée – meteorologist, journalist, TV presenter and food author, Magdalena Roze, and sons, Archie and Charlie. He is an ambassador for the Australian Cancer Council, Oz Harvest and sits on the judging panel for the Delicious Produce Awards. In 2012, Daz joined forces with like-minded mates at Three Blue Ducks.ĭaz is also the co-author of three cookbooks and writes for Delicious. He has appeared on MasterChef, Iron Chef USA, The Great Australian Cookbook and MKR. In 2011, Darren founded The Table Sessions – a guerilla-style dining experience, which was awarded Best Event by Australian Gourmet Pages. At the time, the restaurant held three chefs hats and was voted the 5th best restaurant in the world. Moving to Australia in 2001, his skills were further honed working at Tetsuya’s, where Darren rose to the position of Head Chef. Then in 2016 Andy officially became part of the group, becoming a co-owner of Three Blue Ducks Rosebery.Ī chef with a passionate advocate of farm-to-table cooking, Darren champions sustainability and using ethically farmed produce.ĭarren trained in the UK under acclaimed Chef Mark Raffan at the Michelin-starred Gravetye Manor. With learning being at the top of Andy's list he reached out to the boys at The Ducks and took a role down at Three Blue Ducks Pop Up at Falls Creek in 2013. After an 8 month commitment, locked away from his friends and family on some sort of rapid culinary apprenticeship on steroids, Andy emerged the youngest winner of MasterChef with a thirst to learn as much as he could about food. Andy read, he researched, he watched and listened and saw every opportunity as a learning opportunity. Once he was on the show, Andy was open to admitting he was by far the most inexperienced and weakest cook amongst the group. This is where Andy met Mark and Darren as they were guest chefs on the show. Andy was only one exam away from becoming a fully qualified Electrician, but knowing he wasn’t satisfied with being a sparky for the rest of his life, he took a dare from one of his good mates to enter as a contestant on MasterChef 2012.
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