This is our famous chocolate fennel ice cream recipe that we make at our restaurant The Three Blue Ducks in Sydney.

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Amaury Guichon	2024-03-25 15:00:38	2,449,264 Views	View on YouTube View Channel

Chocolate pencil!

We always try to find ways to use every part of the produce we buy. The fennel is grown in our vegetable garden we used the bulb for the jam and the rest of the fennel – stalk and leaves – goes into the ice cream.

Also if you can get fennel pollen it tastes really good in this recipe.

Darren Robertson developed his culinary skills in kitchens in Kent and Sussex before finding his feet at the Michelin-starred Gravetye Manor. Here he worked under Head Chef Mark Raffan who taught him how to cook classic English country produce. In 2001 Darren moved to Australia to work under Tetsuya Wakuda. Tetsuya worked with the effortless simplicity of using the best produce you could get your hands on and then teaching me to do as little as possible to make it better. “He showed me the importance of being true to yourself and that if you follow your heart anything is possible” says Darren. Darren stayed at Tetsuya’s for eight years. During his time at Tetsuya’s Darren worked as a sous chef for three years under Martin Benn and as a head chef for three years holding three chef hats. He was voted the 5th Best Restaurant in the World in 2007 Best Restaurant in Australasia in 2009 and Restaurant of the Year in the Sydney Morning Herald Good Food Guide in 2008. Darren also assisted Tetsuya at The World Summit of Gastronomy in 2009. In 2010 Robertson spread his wings and launched The Table Sessions a guerrilla dining organisation that hosts pop-up dinners in warehouses parks beaches gardens rooftops galleries and theatres as well as one-off experiences in established cafes and restaurants. These dinners won the Australian Gourmet Pages Best Event 2011 award. Darren is a founding partner of Taste of Young Sydney (TOYS) which celebrates experimentation and collaboration in the kitchen and was awarded the Innovation Award in the SMH Good Food Guide 2010. In 2011 Darren and a group of friends went into business at Three Blue Ducks in Bronte. Together with Mark LaBrooy Sam Reid Jeff Bennet & Chris Sorrel four men who are all passionate about their craft. They have created a vibrant hub that focuses on sustainability and fresh produce in a relaxed local environment. Three Blue Ducks was recently rated 15 out of 20 by the SMH Good Food Guide. Darren cooks with Mark LaBrooy and Shannon Debreceny. “I love finding new ingredients and products that I’ve never used or tasted before” says Darren. “I love cooking from the garden with locally sustainably foraged produce and playing around with ideas in the kitchen (usually with friends and fellow chefs) while listening to good music!” “This is the kind of food that is easy to eat and hard to make; delicate nuanced interesting stuff sparkling with gels chips and crumbs.” Terry Durack Sydney Morning Herald “They create amazing dishes with amazing produce and this is the kind of food you would expect to find in the top 10% of Australian restaurants.” Franz Scheurer Australian Gourmet Pages