Mediterranean
Charcoal Kitchen
From
Charcoal Kitchen
season
1
episode
5
Mussels and Clams with Tomatoes
With
Darren Roberston
Ingredients
500g of mussels and clams
1 clove of garlic
1 lemon (halved)
2 tsp of chopped ginger
1 large red chili
100g of tomatoes
1 tablespoon olive oil
2 x 80 x 80cm piece of tin foil
Method
BBQ the lemon and tomatoes until tomatoes blister.
Leaving out half a lemon for later, place all the ingredients in the centre of the foil.
Wrap into a tight package and BBQ on top of the hot coals for 4 – 6 minutes.
Remove, open, squeeze lemon over the top and enjoy immediately.
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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