Mark LaBrooy, Three Blue Ducks Class at Sydney Seafood School
Mark worked at Tetsuya’s with Darren Robertson, before they opened Bronte’s Three Blue Ducks together. Their produce-driven dishes have proven such winners that they now have restaurants in Rosebery and Byron Bay. At this hands-on dinner class, you’ll learn to recreate some of Mark’s favourite seafood dishes.
At the end of the class you’ll be able to enjoy a glass of Apricus Hill Semillon from Denmark (Great Southern Western Australia) with your meal. This wine reflects notes of lemons, cut grass and snow peas with hints of blossom and spice! Flavours of crisp lemons and limes lead to a richer mid palate of passionfruit complemented by more complex hints of asparagus and quince. It will pair perfectly with the flavoursome seafood dishes you’ll be preparing on the day.