Davidson plum, Ketchup, paprika, and soy – big flavours, according to Three Blue Ducks co-founding chef Darren Robertson, that are best paired with a simple lager.
Today we’re excited to launch the first video of our chef series Simple Moments presented by Green Coast Lager, where we’ll be spotlighting standout chefs and their approach to good food and simple moments.
Just six minutes up the road from our Byron brewery, is Darren, who co-founded Three Blue Ducks restaurant in 2012 with two close friends in Bronte, Sydney, and launched the second Three Blue Ducks restaurant at Byron Bay’s The Farm precinct in 2014.
The Three Blue Ducks’ commitment to working with ethically and sustainably sourced produce complements the restaurant’s location; an 80-hectare working farm, The Farm houses a community of growers who grow an abundance of 100 per cent organic and spray-free produce utilised daily by Darren and his team.
As much as possible, Darren and his team source ingredients from The Farm’s fields, while also working with producers from southern Queensland to Port Macquarie, capturing the region’s seasonality to create what the team call ‘real food’.
As part of our collaboration, Darren prepared a flavourful rack of sticky pork ribs with Davidson plum, chili and cinnamon myrtle (recipe below), which, accompanied with a round of crisp Green Coast Lagers, he and the team enjoyed together al fresco afterwards – after all, good food is always best shared.
EVENT POSTPONED until Feb 1st & 2nd
Come enjoy Darren’s sticky pork ribs this weekend at The Farm in Byron
To celebrate our ongoing friendship with Three Blue Ducks and The Farm, this Saturday 18 and Sunday 19 January we’re hosting a barbecue on-site with fresh Green Coast Lager poured from our beer truck Clyde and Darren’s sticky pork rib dish – featured in the video – served from 12.00pm. See you there!
Three Blue Ducks restaurant at The Farm
11 Ewingsdale Rd, Ewingsdale NSW 2481
Barbecue kicks off 12.00pm
Darren Robertson’s sticky pork ribs with Davidson plum, chilli and cinnamon myrtle
- Rack of pork ribs
Davidson plum barbecue sauce
- 50ml honey
- 50ml apple cider vinegar
- 2 large chopped red chilis
- 200ml tomato ketchup
- 50ml soy sauce
- 50ml fish sauce
- 2 tbsp grated ginger
- 2 tbls grated garlic
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp ground coriander
- Handful of cinnamon myrtle
- Handful of Davidson plums
- 3 tbsp olive oil
- Salt and pepper
- 2 limes (green shallots, garlic scrapes optional)
- Blitz together the Davidson plum barbecue sauce ingredients
- Pop the rack of ribs into a tray, season with salt, pepper and olive oil
- Pour over the freshly blitzed barbecue sauce, add the myrtle and squeeze the Davidson plums into the mix
- Cover the ribs and roast at 160 degrees Celcius for two hours