“Where you got it from” is a series that has hand-selected some of Australia’s best restaurateurs and chefs who love fishing – just like us. The goal is for our guests to take us out to wet a line in their local waterways and then take a feed to their restaurant to cook up. We learn their processes from the ocean to the kitchen, picking their brains for ideas on how your everyday punter can reproduce restaurant-quality meals at home.
Mark Labrooy is one of the original co-owners of “The 3 Blue Ducks”. His ideologies and passions are reflected in the ever-changing menu at the restaurant he manages in the Sydney suburb of Rosebery. I was lucky enough to spend a few days with him getting an insight into his world, and we had an absolute ball.
MARK LABROOY - 3 BLUE DUCKS
My first introduction to Mark is the afternoon before we intend to head out to his local for a fish. The garage roller door came up unveiling a cheeky smile and a seriously well-equipped man cave, with a purpose. It is toys galore in an organised mess of hunting and fishing equipment that he is super proud of. The idea is that he can provide organic, wild and fresh produce for his family year-round. To Mark, knowing exactly where his nutrients have come from is worth the extra effort.
Mark’s journey has him transfixed on how he can minimise his footprint on the earth. He has moved to become a picture of the modernday hunter-gatherer. Someone who understands and appreciates the value in ethically sourced nutrients prepared using thoughtful techniques to minimise waste.
