Australian
Charcoal Kitchen
From
Charcoal Kitchen
season
1
Scampi, Baby Radish, Pear and Hazelnuts
With
Darren Roberston
Ingredients
2 marrons (freshwater crayfish) (half per portion)
8 baby red radish
2 hard pears
2 mandarins
30ml olive oil
30g roasted peeled hazelnuts
20g mayo
50g fresh horseradish
1 eshallot chopped
1 garlic clove chopped
100ml grape seed oil
Salt, pepper
Method
Cook the eshallot and garlic without color for 3 minutes and set aside.
Halve the Scampi, clean, season with salt, pepper and the shallot oil and BBQ for 1 minute – 2 minutes.
Slice the pear and radish into a bowl.
Mix in the hazelnuts with mandarin juice, olive oil and mayo.
Serve with the scampi with freshly grated horseradish.
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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