Australian
Charcoal Kitchen
From
Charcoal Kitchen
season
1
episode
2
BBQ Banana, Tapioca and Nuts
With
Darren Roberston
SERVES
4
Ingredients
4 bananas
200g tapioca
1 litre water
500g sugar
20g roasted sesame seeds
20g roasted crushed peanuts
Method
Combine the sugar and water in a pot, bring to a boil, add the tapioca and cook for 10 minutes then strain and cool.
BBQ bananas in the skin for 6 minutes.
Remove from the skin and arrange on a plate.
Top with sago and roasted nuts and seeds.
Darren Roberston
Darren Robertson is one of Australia’s best-known chefs, celebrated for his farm-to-table approach, real food ethos, and passion for local produce. Based in Byron Bay, he is co-owner and Culinary Director of the acclaimed Three Blue Ducks restaurant group — spanning six venues from Byron to Sydney and Brisbane — as well as Rocker in Bondi. There are exciting plans for a new agritourism project compromising of a restaurant, bakery and produce store in the Southern Highlands in 2026. The Ducks’ pioneering Byron restaurant on a working farm helped redefine regional dining, earning Gourmet Traveller’s Best Regional Restaurant in 2015.
Darren trained at Michelin-starred Gravetye Manor in the UK before moving to Sydney in 2001, where he spent eight years at Tetsuya’s, rising to Head Chef during its time as one of the world’s top five restaurants. His career since has combined creativity, leadership and a passion for sustainable food, including serving as Festival Director and Food Curator for Tasting Australia, the country’s largest food festival.
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