Sauces of inspiration

By Stephanie Wood
Updated December 13 2012 - 8:13am, first published December 11 2012 - 3:00am
Quay restaurant. Smoked White Eggplant cream.
Quay restaurant. Smoked White Eggplant cream.

IT WAS A MOMENT OF TRUTH. The day the stockpot came off the heat. A weird day in the Three Blue Ducks kitchen. Earlier this year, chefs Darren Robertson and Shannon Debreceny were discussing a new duck dish. What it should be served with, how it should be plated. Robertson suggested it needed sauce. Debreceny said no.

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