“The dressing isn’t just limited to this dish but is fantastic in salads and goes well with chicken and prawns” – Mark Labrooy.
Mahi mahi ceviche with paw paw and coriander
Mahi mahi ceviche with paw paw and coriander
Recreate the menu from Three Blue Ducks Brisbane
From Sydney via Byron, the famous cooking collective has landed in the Queensland capital, taking up residence within the newly opened W Brisbane. And while the fresh digs may be their most stylish yet, the food on offer remains true to the Ducks’ winning produce-first roots.
Watermelon and radish salad
Watermelon and radish salad
This salad is fresh and fruity, with a heat-filled kick from the jalapenos. This recipe serves 4 as a side.
Burrata with charred long green shallots
Burrata with charred long green shallots
Creamy cheese and fresh, crunchy greens are the perfect side to any meat dish. This recipe serves 4 as a side.
Pumpkin, salted ricotta and honeycomb
Pumpkin, salted ricotta and honeycomb
Chunky kent pumpkin is the perfect base for the rich sweetness of ricotta and honeycomb. This recipe serves 6 as a side.
Barramundi, lemongrass and lime leaves
Barramundi, lemongrass and lime leaves
Barramundi is the star here, complimented with a mix of spices and herbs.
Lamb shoulder with charred herb salsa
Lamb shoulder with charred herb salsa
Lamb shoulder is the best style of meat for entertaining. Jazz it up with this herby salsa to enhance its natural flavours.
Chocolate tart, wattleseed cream and dulce de leche
Chocolate tart, wattleseed cream and dulce de leche
A creamy, dulce de leche filling makes this chocolate tart a stand-out dessert to end a party with.
Berries, yoghurt ice cream and macadamia crunch
Berries, yoghurt ice cream and macadamia crunch
This dessert is a refreshing, lighter option to follow any meal.
