}); 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.
About us Mark has co-written three books, The Blue Ducks (2012), Real Food (2014) and Blue Ducks in the Country (2017), and is an OzHarvest ambassador. The following year he began work as an apprentice in the restaurant of that same chef, before moving onto work within the industry in Noosa on the Sunshine Coast and Mayfair in London. We want to take a moment to thank all our customers, producers, suppliers, staff, friends and family for your support over the last decade. REAL FOOD EXPERIENCES ACROSS FOUR VENUES. He went on to work at Tetsuyas where he met fellow mate and Duck, Darren Robertson.
Growing up in a family with a love for great food, Sam always had an appreciation for quality produce. Not quite the upper end of the industry, but a brief stint at McDonald's was at least the first step on the ladder. I have worked in many different areas of events however I would have to say my keen eye for detail was developed over the 6 year period I spent managing a team of stewardesses running events for high profile clients onboard luxury yachts between the Mediterranean and the Caribbean. 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. They won 'Best Breakfast in Sydney' in the first year they were open and things rolled on from there. Andy read, he researched, he watched and listened and saw every opportunity as a learning opportunity. request.open('POST', '/client_error/', true); Three Blue Ducks opened with a bang. The philosophy and connection to the food are close to my heart. I really wanted to show them just what I could bring to the company. In 2011, Darren founded The Table Sessions – a guerilla-style dining experience, which was awarded Best Event by Australian Gourmet Pages. Three Blue Ducks are turning 10 and to celebrate, we have a birthday gift for you! Three Blue Ducks were born. Three Blue Ducks 10-year anniversary dinner will take place in the Rosebery venue on 23rd September. 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. window.addEventListener('load', function(){ “There weren’t a lot of places [at the time] that were offering different specials every day or high-end, restaurant-quality food in a small casual café at café prices.”. }
