Australian
Charcoal Kitchen
From
Charcoal Kitchen
season
1
episode
10
Squid, Noodles and Chili
With
Darren Roberston
Ingredients
200g cooked soba noodles
300g cleaned squid
Half a large red chili (chopped)
1 handful of coriander and mint leaves
1 tablespoon of roasted macadamia nuts (chopped)
1 tablespoon of fried eshallots
1 lime
1 handful of pea tendrils or sprouts
Half a Spanish onion, peeled and sliced
1 tablespoon veg oil
2 tablespoons fish sauce
2 tablespoons soy
1 teaspoon caster sugar
Method
Season and BBQ the squid with oil and salt for 1 – 2 minutes.
Remove, thinly slice and put into a bowl.
Season with lime, sugar, fish sauce and soy.
Add all other ingredients to the bowl.
Check for taste then serve with nuts and eshallots on top.
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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