Weekly recipes, tips, food hacks and lessons learnt from a lifetime of cooking in professional kitchens.
| Platform |  | Pricing | Only paid issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 118 | Founded | 2 years ago | Last Issue | 9 days ago |
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darrenrobertsonfood.substack.comLatest Issues
How to make a better Salad
Punchy dressings, tofu, rice, roasted and raw veggies, salads with a lot more going on
The sun is out so let’s make a decent salad.
Cooking in Spring
Recipes and tips for asparagus and green beans
The older I get, the more excited I seem to become when spring comes around. The flowers are beginning to pop in the front garden, suddenly the farmers markets are looking brighter, and big ne...
How to Cook a Pretty Good Zucchini Tart
Plus three recipes showcasing raw, shaved and hard fried Zucchini…All very tasty.
This week is about this Zucchini or courgette (as I used to call them back in the UK). I had only eaten cooked Zucchini as a young chef, usually in Ratatouil...
How to Cook a Pretty Good Chicken
Three different ways to cook the bird, plus a few tricks that’ll make yours much better.
I’m back on the road this week, spending time at the new restaurant in Three Blue Ducks in Burradoo plus a visit to Rosebery for an Epic Sunday Roast...
How to be better at prawns
Cakes, chili jam and the classic cocktail
I just got back after a month of being on the road, and it is so good to be back!
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Authors
The writers behind this newsletter.
A chef, author and restaurateur. Co-owner of Three Blue Ducks.
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