A chef, restaurateur and author, with a lifetime of running world class restaurants, and inspiring positive change through mindful, minimal waste cooking.
“I love building experiences around travel, delicious food and great drinks, in exciting spaces, through collaboration with epic people”
- Darren Robertson, Chef and Co-owner Three Blue Ducks Restaurant Group
Recipes
Co-owner and Culinary Director of the following venues:
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Three Blue Ducks
Rosebery
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Rocker
Bondi
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Three Blue Ducks
The Farm
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The Ducks at Hotel Brunswick
Brunswick Heads
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Three Blue Ducks
Nimbo Fork Lodge
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Three Blue Ducks
Bellingen
Back on the road this year for all things food, travel and the next adventure.
Tasting Australia
May 10 2025
General Aviation Terminal
10 Sir Richard Williams Avenue, Adelaide, 5950
Murrey River, SA
A cook up on a Boat down the Murray River.
Meet for a three-course lunch within a stone’s throw: the top deck of luxury houseboat High River. Chefs Darren Robertson and Andy Allen will have eats covered, bringing signature off-piste flair to the freshest provisions. Both have pursued a uniquely Australian approach, best expressed in their beloved Three Blue Ducks collective.
Events
A Pretty special oyster lunch.
Discover how baby oysters use natural sound cues to settle in their environments—and how human activity is impacting this delicate balance. Hear directly from Adelaide University biological science researchers and the producers they work with to measure what we had, what we lost and what we are getting back.
A lunch with Darren’s take on classic French fare with recent graduate to fine Australian wine, Picpoul. Think bright with plenty of acid. Literally the new kid on the block, having been planted in McLaren Vale in 2015. Tasmanian 100% family owned and grown
Delamere will be included as a sparkling welcome wine.