Food & Travel // Darren Robertson’s Charcoal Kitchen
Darren Robertson, is an ex-pat Pom, chef, and part-owner of the Three Blue Ducks chain.
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Each episode explores a different form of BBQ cooking, from the formal setting of a winery, in the snow, the Teppanyaki and even sitting on a beach camp style.
Darren has been a chef now for over twenty years. And started his career in London, under Michelin star heavyweight, Mark Raffan, then onto Sydney, where he cooked for famed chef Tetsuya Wakuda. A few years ago, he started thinking about making a shift towards more sustainable cooking: seasonal, local, and fresh. A holistic approach that embraced great ingredients, cooked simply, and beautifully.Maybe it’s old school, maybe everything old is new again. Darren has become fascinated with cooking over a simple fire, or hot coals. No fancy equipment, no induction stoves, immersion circulators; just fresh ingredients, fire, and imagination.
Darren meets some wonderful people who share his passion for cooking over fire, and shares his simple, quick and easy dishes. So let’s light the fires, stoke the coals as Darren gets cooking.
