Author(s): Darren Robertson
Professional chefs and farmers-in-training, Darren Robertson and Mark LaBrooy are passionate about growing, sourcing and making their own food. In their third cookbook, Mark and Darren share more than 90 delicious recipes, based on their experiences and adventures at their farm cafe in Byron Bay. As with their previous books there is still a focus on their love for whole grains, free-range meat, sustainable seafood, fresh vegetables and fruit, and nuts and seeds. At the farm, the Blue Ducks grow their own veggies and produce, keep chickens for eggs and even farm their own pigs for meat. Some of this produce is then served at the cafe restaurant on site. This project has made the boys even more passionate about knowing where their food comes from, making things from scratch and using wholefoods in their cooking.
Darren Robertson and Mark LaBrooy are trained chefs with an impressive list of restaurants on their CV but their biggest love in life is cooking food to share with friends and family and working on the farm together. In more recent years and after the success of two cookbooks, the boys have relocated to Byron Bay where they own a farm cafe and help run a hobby farm. It is this that will be the focus for their new book.