Sauces of inspiration

By Stephanie Wood
Updated December 12 2012 - 9:13pm, first published December 10 2012 - 4:00pm
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.

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Get the latest Ballarat news in your inbox

Sign up for our newsletter to stay up to date.

We care about the protection of your data. Read our Privacy Policy.