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Three Blue Ducks

Three Blue Ducks

Sydney and Byron Bay restaurant
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Three Blue Ducks: Real food

Stories — Posted 10/11/15

Chef Mark LaBrooy on fresh spring flavours and everyday wellbeing.

A focus on simple, honest food and delicious ways to enjoy it is at the heart of Three Blue Ducks  the Sydney and Byron Bay restaurants of Darren Robertson and Mark LaBrooy. We had a quick chat with Mark about the boys' latest cookbook, Real Food.

Favourite weeknight healthy meal?

Grilled fish and salad would be a staple at our house, a lot of the time caught by myself or one of our housemates. 

Best recipe in your new cookbook Real Food that embodies spring? 

There is a really lovely chia seed pudding recipe in there that Hannah created that is a favourite for spring time. 

Top three ways you stay active?

I surf a lot and spearfish every other day so that seems to keep me fit. Working in a kitchen also keeps me on my toes. 

Best wellbeing advice you’ve learnt along the journey?

Balance. Balance in my life is something that is paramount. If there is too much work on I become run down, if I don't have enough time with my partner I become unhappy and I really appreciate my time off and being able to have a bit of time in the ocean. If I don't have these three things sorted I feel it. 

Winning springtime juice combo in Real Food?

The green juice combo is something I would recommend to anyone a few times a week. 

The Blue Ducks' Real Food by Darren Robertson and Mark LaBrooy is available now from Pan Macmillan Australia. Try some of their delicious recipes here

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