Three Blue Ducks, Sydney, Australia
Recipes
Snapper Sashimi with Seaweed and Fennel
The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.
Recipes
Potato Salad with Grilled Kale
When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.
Recipes
Oysters with Finger Lime and Ginger Mignonette
In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).
Recipes
Flank Steak Tartare with Carrot-Top Salsa Verde
Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.
Recipes
Shaved Zucchini Salad with Macadamia Nuts
Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.
Recipes
Roast Pork Shoulder with Star Anise and Soy Sauce
If you’re short on time or refrigerator space, you can preseason the pork for only one to two hours.
Recipes
Almond Tart with Stone Fruit and Lime Meringue
Yes, it’s a long recipe with several parts, but each step is easy enough, and it can all be made ahead.
