Three Mouthwatering Summer Barbecue Recipes From Three Blue Ducks

Overview

One of Australia's most redeeming qualities is its ability to give good afternoon sun. There's something about its familiar glow that almost demands casual drinks – whether it's cracking open a cold beer after a day out, heading to the pub after a long day of work, or deciding on a whim that your backyard is perfect for having friends over.

We love summer afternoons, so we've spoken to a few of our favourite chefs, musicians and artists, to get their insights on creating the perfect balmy afternoon. And what's better than a barbecue? For advice, we asked the boys from Three Blue Ducks. Mark LaBrooy specifically — he's one of the co-founders of the restaurant-cafe hybrid that was born in Bronte but ended up being so popular it expanded to Byron Bay and, most recently, Rosebery.

He and the team at Three Blue Ducks have made working with barbecue flames and smoke a priority at their venues. At their Rosebery location, there's a barbecue, a wood-fired oven and an outdoor charcoal pit. They're experts in barbecue. And more than that, they're experts in taking the standard barbecue fare you usually whip up to the next level, and LaBrooy has shared some tips so you can do the same. He's also given us some recipes, for a burrata salad, a seafood prawns main, and a charred pineapple dessert. "They're all about spring and summer flavours," he says. "Inspired by warm weather and catching up with friends."

The burrata salad is a green (but hearty) vegetarian option for your barbecue friends who don't eat meat, while the prawn dish is "light, and great for entertaining because it's not rocket science to prepare". The pineapple recipe is LaBrooy wanting you to try something a little different by charring your fruit. "People should experiment more with fruit on the barbecue, vegetables too," he says.

He says the first thing to think about when  you're cooking is that produce is key to a good barbecue. He suggests going elsewhere than the supermarket to grab your ingredients. "Go to a real butcher, not a supermarket. Go to the fish markets to get your prawns, and a local organic growers market for your fruits and vegetables." Let the ingredients lead you — if the produce is good, just put it on the barbie and see what happens. "Like a whole bunch of Dutch carrots or something, just give them a wash, put on some good quality olive oil, salt and pepper and char it up. Don't be shy — the hotter the better."

"Barbecuing is the cooking technique that fits in best with us," he says. "It's connected to the environment and there's something really intimate about using the fire — it's inconsistent, there's a real element of maintenance and care in the cooking process." When finished, all three dishes will look incredible, but don't get too caught up with perfection when you're hosting a barbecue. Part of the fun is that barbecue-ing isn't always pretty. "It's a bit ugly and charred," he says. "You can get those really aggressive, black tones in the appearance and colouration of your cooking."

Follow these three recipes and transform your afternoon barbecue into one that's worthy of being on the menu at Three Blue Ducks.

BURRATA WITH CHARRED ZUCCHINI AND SPRING ONIONS

Ingredients:

4 pieces of burrata (about 100 grams each)
¼ bunch parsley
¼ bunch basil
1 clove garlic
100ml virgin olive oil
1 tsp Dijon mustard
1 lemon zest and juice
salt and pepper
1 bunch spring onion
3 zucchini cut in ¼
100g toasted hazelnuts roughly chopped

Method:

1. Make a nice coal fire on the grill side of your barbecue. Char off the zucchini and the spring onions after giving them a good season and a splash of olive oil. When the zucchini and spring onions get some good colour, take them off the heat and start plating up.
2. Take a food processor and place the herbs, olive oil, garlic, lemon juice, zest and Dijon inside. Give it a good whizz until a bright green paste forms. Season well and set aside.
3. Take a plate or bowl and arrange the zucchini and spring onions around the outside, making a well for your burrata to sit in. Flick in a few teaspoons of the herb puree, place the burrata in the centre and sprinkle over some hazelnuts. Season the burrata and drizzle a bit of olive oil if you feel you need it. Squeeze a bit of extra lemon juice over everything to finish off.

CONFIT GARLIC AND CHILLI BBQ PRAWNS WITH BUTTERMILK AVOCADO AND RADICCHIO

Ingredients:

1 bulb garlic peeled
3 long red chillies deseeded
1 cup olive oil
16 large king prawns cleaned and butterflied
3 avocados
1 lemon juice and zest
2 tablespoons olive oil
100ml buttermilk
1 large radicchio with the outer leaves pulled off and cut in ¼
Salt and pepper

Method:

1. Take the chillies and garlic and place in a small saucepan.
2. Add the cup of olive oil and cover with foil. Bake at 160-degrees for 1-30 mins, then place in a food processor and give it a whizz.
3. Using a pastry brush baste the prawns just before grilling on the barbecue.
4. Take your food processor and add the avocado, olive oil, lemon juice and zest and the buttermilk, give it a whizz and set aside for when your plating up.
5. Grill your prawns and radicchio on super high heat, season well and brush with olive oil. This should only take a few minutes. Give a good whack of buttermilk avo purée.

CHARRED PINEAPPLE WITH CASHEWS, THAI BASIL AND LEMONGRASS GRANITA

Ingredients:

1 pineapple skinned and cut into quarters
1 tablespoon brown sugar

For the granita:
350ml water
180g sugar
3 stalks lemongrass, roughly chopped
2 chillies roughly chopped
80g ginger roughly chopped
100ml lemon juice

100g yogurt
1 vanilla bean scraped and deseeded
¼ bunch Thai basil
80g toasted and salted cashews

Method:

1. The granita needs to be made the day before and set in the freezer over night. To serve all you have to do is scrape it with a fork or give it a quick whizz in a food processor. Make sure you put the bowl in the freezer first so you don't melt the granita too much.
2. Take a medium sized pot and add the sugar, lemongrass, chilli, and water. Bring to the boil and then set aside and let it cool down on the bench, then strain and add the lemon juice, and put in the freezer to set overnight.
3. Sprinkle the pineapple with brown sugar and place on the grill on high heat. You're looking to get some good colour and charring on the pineapple, cooking it at the same time. Cut into chunks and set aside.
4. Take a small bowl and add the yogurt and the vanilla give it a good mix.
5. To plate up, arrange the pineapple on the base of the plate and a few dollops of the vanilla yogurt. Take a large spoon of granita and place in the centre, then sprinkle with cashews and Thai basil.

Images: Kimberley Low.