BLUE DUCK'S REAL FOOD

DESCRIPTION

This is a specially formatted fixed layout ebook that retains the look and feel of the print book. 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.

  • Publisher ‏ : ‎ Pan Macmillan Australia (August 25, 2015)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 232 pages
  • Item Weight ‏ : ‎ 2.4 pounds
  • Dimensions ‏ : ‎ 9.25 x 0.87 x 11.5 inches

About the Author

Darren Robertson and Mark LaBrooy are trained chefs with an impressive list of restaurants on their CV but their biggest love in life is cooking food to share with friends and family and working on the farm together. After meeting in Morocco, the guys opened a small cafe in Bronte, Sydney where they serve relaxed, great food to the local community. Their whole ethos centres around getting back to the fundamental principles of where and how people source their food. In more recent years and after the success of two cookbooks that focused on their Bronte restaurant, the boys have relocated to Byron Bay where they own a farm café and help run a hobby farm. It is this that will be the focus for their new book. In addition, they have also opened a new restaurant in Rosebery which moves away from the breakfasts and brunches for which the boys are so well known and focuses more on lunch and dinner dishes. --This text refers to the paperback edition.