Australian
Charcoal Kitchen
From
Charcoal Kitchen
season
1
Prawn and Jellyfish Salad
With
Darren Roberston
Ingredients
40g jellyfish
40g jicama (peeled and shredded)
8 cooked prawns (shelled and halved)
40g kohlrabi (peeled and shredded)
40g carrot (peeled and shredded)
40g cucumber (chopped)
Nouc cham dressing: 10ml fish sauce
Nouc cham dressing: 10ml water
Nouc cham dressing: 10ml vinegar
Nouc cham dressing: 10g sugar
Nouc cham dressing: squeeze of lime
Nouc cham dressing: pinch of chili
A handful of chopped green shallots, torn coriander and mint
Method
Toss all ingredients in a large bowl.
Season with Nouc cham dressing.
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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