Darren Robertson is one of the faces behind Three Blue Ducks, a group passionate about good food, mindful cooking and local produce. Here, he shares three recipes perfect for weekend brunch, just the way the locals like it.
Photography by Bridget Wood.
MANGO AND COCONUT BIRCHER MUESLI
250g rolled oats
20g pumpkin seeds
20g sunflower seeds
10g chia seeds
250ml coconut milk, whipped
250ml macadamia milk
300ml fruit juice (apple and pineapple or mango puree)
2 shredded apples
Macadamia crunch ingredients
50g roasted macadamia
50g roasted buckwheat
50g roasted coconut flakes
Fresh fruit to serve
1 punnet of blueberries
1 pineapple, cut into small slices
1 punnet of strawberries, halved
1 mango, diced
Honey and mint to serve
Combine rolled oats, pumpkin seeds, sunflower seeds, chia seeds, coconut milk, macadamia milk and fruit juice in a bowl until well combined. Cover and place in a fridge overnight.
Top the bowl of muesli with fresh fruit, macadamia crunch, honey and mint to serve.
150g cooked chickpeas
1 garlic clove, grated
1 tbsp tahini
2 ripe avocados
salt and pepper
Smash the chickpeas and season with the garlic, tahini, lemon and olive oil.
Fold in the avocados and season with salt and pepper.
Serve the avocado hummus on sourdough toast with poached eggs, leaves and herbs. Dress with a little lemon and olive oil.
4 tbsp olive oil
2 garlic cloves
Half a bunch of asparagus, sliced
1 golden shallot, peeled and sliced into thin rounds
1 handful of snow peas, halved
1 small zucchini, shaved into ribbons
2 sprigs of thyme
1 pinch of chilli flakes
4 slices sourdough
Half a clove of garlic
Peel and thinly slice the garlic, put into a frying pan and gently warm until it begins to fizz.
Add the thyme, asparagus and snow peas and gently warm through.
Finally add the zucchini then remove from the heat. Season with salt, pepper, lemon zest and a little juice. Brush the sourdough with oil from the zucchini and then chargrill both sides.
Rub the toast with half a garlic clove. Top with a good spoonful of preserved lemon crème fraiche.
Spoon out the vegetables from the pan and arrange on the toast.
Top with a little more salt, pepper, fresh herbs and chilli flakes.
Crème fraiche ingredients
1 quarter of preserved lemon
1 tbsp parsley, basil and mint, chopped
2 tbsp olive oil
100g crème fraiche
Salt and pepper
Cut away the inside of the lemon, leaving you with the aromatic peel only.
Finely dice the peel (about 1 teaspoon’s worth).
Fold the peel through the crème fraiche a little at a time. Add herbs, salt, pepper and olive oil.