Australian
Charcoal Kitchen
From
Charcoal Kitchen
season
1
episode
4
Hot Smoked Salmon, Corn and Avocado
With
Darren Roberston
SERVES
4
Ingredients
100g brown sugar
100g rice
100g dry pine needles
4 x 100g pieces of local trout or salmon
1 avocado
1 corn on the cob
1 handful of coriander
1 lime
Half a long red chili (cut into thin strips)
Salt, pepper
Method
Place sugar, rice and pine needles into a foil-lined wok on a high heat.
When it begins to smoke, place bamboo steamer on top.
Season salmon with salt and pepper and hot smoke in steamer with lid on for 5 – 7 minutes.
Whilst the fish is cooking, cut the corn into a bowl, add lime juice, chili and salt.
Peel the avocado and cut into quarters, season with salt, pepper and lime.
Arrange avocado on a plate with corn and cooked fish.
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.
Inspiration Starts Here
Join the Savour & Wander Club for recipes, travel notes and first access to future member content.
