Bold, sustainable and fresh describe Mark LaBrooy of 3 blue ducks cooking. Flavours that are sure to wake up your taste buds and remind you of what real cooking should taste like.
Crispy-skinned snapper with macadamia cream and spring vegetables
1sa
Prawn skagen (Scandinavian prawn toast)
25 dk
The ultimate chicken curry pie (Mark LaBrooy)
27sa 20 dk
Pine nut and currant rissoles (Mark LaBrooy)
55 dk
Rich tomato relish
2sa 15 dk
Mixed grain risotto
1sa 25 dk
Fish cakes with beurre blanc sauce
1sa
Lemon meringue tarts
25sa 30 dk
Banana bread with chai crème fraîche
1sa 35 dk
Crunchy nut snaps
3sa 45 dk
