Darren Robertson on conscious cooking, composting + clever meal prep
Hello! I cannot wait for you to hear this episode. This is episode 14 of Dish with Kate Gibbs, a cooking podcast set in increasingly sunny Sydney, Australia.
Today the fun, smart and switched on chef Darren Robertson joins me on the show to talk about being more conscious, more deliberate and ethical with our food choices and the way we live.
Darren talks about worm farming, composting, growing your own food in even the smallest space, as well as his expansive Three Blue Duck in Byron Bay. He tells how he gets his young children into the family bee hives, as well as involving them in the family meal. This episode is about mindfulness, but in a fun, practical way. Darren offers his tips for turning around a quick meal, and deep dives on the basics he makes and keeps at home so he always has something ready to go for dinner.
Darren is a Byron Bay local, a father of two, and his partner Magdalena Roze has joined me as a guest on an earlier episode. He is the head chef and co-owner of the Three Blue Ducks almost-empire - there’s a restaurant in Sydney’s Bronte and one in Alexandria, as well as Rocker in Bondi.
I could talk about food and cooking with Darren for hours - he’s such an engaging person and his warmth and passion for food comes through in his beautiful cooking - so get to Three Blue Ducks when you can - but also in this episode. I hope you love it as much as I do.
You can me, my recipes and more of these episodes on my website kategibbs.com. Meanwhile, here’s Darren Robertson.
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