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170 grams liquid glucose
300 grams fennel washed & chopped
450 millilitres Milk
450 millilitres Cream
9 Egg Yolks
20 millilitres Pernod
10 grams fennel seeds
Chocolate Ganache
300 grams 68% cocoa chocolate grated
500 millilitres Cream
10 grams liquid glucose
2 grams Sea Salt
100 grams toasted nibbed and chopped almonds
Fennel Jam
300 grams chopped fennel
600 grams Water
10 millilitres liquid glucose
250 grams Sugar
Charred Pineapple
1/2 pineapple
2 chocolate mint leaves
  • Medium


  • Chocolate Ganache

  • Fennel Jam

  • Charred Pineapple



Here’s our recipe for Chocolate and Fennel. Like most of our food at The Three Blue Ducks we try to find ways of using every part of all the produce we source. The Fennel is grow in our kitchen garden, we used the bulb for the jam and the rest of the fennel, stalk and fronds goes into the icecream. The fennel pollen from wild fennel goes really well with this, if you can get your hands on it.

Fennel Ice Cream

  1. Place chopped fennel, seeds, pernod milk and cream in a heavy based pan.
  2. Heat to 90 degrees, remove from heat and leave to infuse for 1hour.
  3. Reheat the milk to 90 degrees then pour over eggs and sugar whilst whisking.
  4. Strain this into a clean pan and cook on a low heat until the mix coats the back of a spoon.
  5. Strain into a bowl and then chill over ice.
  6. When Mix is cold churn in and ice cream machine

Chocolate Ganache

  1. Heat the cream and glucose to 70 degrees, remove from heat and stir in the chocolate.
  2. When the mix has cooled slightly, add the almonds and salt

Fennel Jam

  1. Place all ingredients into a heavy based saucepan and slowly cook until the water has evaporated and the fennel is a jam like consistency.

Charred Pineapple

  1. In a hot frying pan, caramelize the pineapple.
  2. When golden brown, remove from the heat, dice and place the diced pineapple with it’s juices into a bowl with a little chocolate mint.

Darren Robertson

Darren Robertson developed his cooking skills in kitchens around Kent and Sussex before hitting his stride at Michelin-starred Gravetye Manor. It was here he worked trained under chef Mark Raffan who taught him how to cook in a classical style using produce from the English countryside. In 2001 Darren moved to Australia to work under Tetsuya Wakuda. Tetsuya worked with the effortless simplicity of using the best produce you can get your hands on, and then taught to do as little as possible to improve it. “He showed me the importance of being true to yourself, and how if you follow your heart, anything is possible,” says Darren. Darren stayed at Tetsuya’s for eight years. In his time at Tetsuya’s Darren worked for three years as Sous chef under Martin Benn, and 3 years as Head Chef whilst is sustained three chefs hats, was voted the 5th best restaurant in the world in 2007, best restaurant in Australasia in 2009 and awarded Restaurant of the Year in 2008 in the Sydney Morning Herald Good Food Guide. Darren also assisted Tetsuya at The World Summit of Gastronomy in 2009. In 2010 Robertson spread his wings and started The Table Sessions, a ‘guerrilla dining’ organization that runs pop-up dinners in warehouses, parks, beaches, gardens, rooftops, galleries and theatres as well as one off experiences in established cafés and restaurants. These dinners won the accolade of Best Event 2011 by Australian Gourmet Pages. Darren is one of the founding members of the Taste of Young Sydney (TOYS), which celebrates experimentation and collaboration in the kitchen and was awarded the innovation award in the SMH Good Food Guide 2010. In 2011 Darren went into business with a group of friends at the Three Blue Ducks in Bronte. Working with Mark LaBrooy, Sam Reid, Jeff Bennet & Chris Sorrel four guys whom are each passionate about their area of expertise. They have created a vibrant hub focusing on sustainability and fresh produce in a relaxed local setting. The Three Blue Ducks were recently awarded 15 out of 20 by SMH Good Food Guide. Darren cooks alongside Mark LaBrooy and Shannon Debreceny. “I love to find new ingredients and produce I've never used or tasted before,” Darren says. “I enjoy cooking from the kitchen garden, using locally sustainable produce, foraging and playing around with ideas in the kitchen (usually with friends and fellow cooks) while listening to good music!” “This is the sort of food that's easy to eat and hard to do; delicate, nuanced, interesting stuff, sparkling with gels, crisps and crumbles.” Terry Durack, Sydney Morning Herald “They create amazing dishes with great produce and this is the sort of food you'd expect to find in the top 10% of Australian restaurants.” Franz Scheurer, Australian Gourmet Pages  

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