Sean and Friends: Darren Robertson
Mark your calendars, because on August 13th, Bonfire is back! Esther is hosting an event that’s ready to set your taste buds ablaze and we’re super pumped to welcome the one and only Chef Darren Robertson to Auckland to get on the grill with Chef Sean Connolly. If you haven’t heard of Darren yet (where have you been?), let us introduce you to this culinary ace who’s set bring his passion of farm-to-table cooking, smoke and fire expertise to the shores of Auckland.
Darren Robertson is a name that resonates with food lovers across the globe. Originally hailing from the UK, Darren’s culinary journey began in the Michelin-starred kitchens of Gravetye Manor. But it was Down Under where he truly made his mark. Since moving to Australia in 2001, Darren has become a veritable superstar in the food world.
Darren is the co-owner of the famed Three Blue Ducks restaurant group, which boasts multiple locations along Australia’s East Coast. These eateries are culinary destinations in their own right, winning numerous awards including Good Food’s chefs hats and Gourmet Traveler’s Restaurant of the Year for Three Blue Ducks on The Farm, an iconic destination in Byron Bay
A Farm-to-Table Pioneer
|Darren’s philosophy goes beyond just creating beautiful dishes. He’s a passionate advocate for sustainability and farm-to-table cooking with menus that showcase the best of local produce. Not just a wizard in the kitchen, Darren has dazzled audiences on the small screen, from co-producing ‘Darren Robertson’s Charcoal Kitchen’ on Lifestyle Food to appearing on MasterChef, Iron Chef USA, He’s graced us as a guest judge on My Kitchen Rules and shared his cooking wisdom in his online show ‘Pretty Good Feed’.
Quickfire Questions
We asked Darren five questions, just to get to know him a little more personally:
- If you could only cook with three ingredients for the rest of your life, what would they be?
Chili, lime and salt. - If your kitchen had a theme song, what would it be, and why?
Sultans of Swing by Dire Straits. It was my dad’s favourite song; I imagine him playing air guitar to it in the kitchen and it always make me smile. - You’re stranded on a deserted island with only a bonfire and a few ingredients. What’s your go-to survival dish?
Chili crab! Hard-shell crabs cooked in a flavourful sweet, salty, chili-hot tomato sauce. - What’s your favourite dish to make and why?
Anything that can be cooked outdoor – the ceremony of collecting twigs and sticks, building a lighting a fire. Simply grilling seafood with a punchy marinade, salt and citrus, then cracking a beer beautiful wine is tough to beat.
- What’s your most memorable moment from Three Blue Ducks?
We’ve had many special events that come to mind. Collabs with other chefs that we’ve admired for years. We had a fundraiser in Rosebery a few years back with Peter Gilmore, David Thompson and Kylie Kwong to name a few. Cooking alongside your food heroes in your own kitchen is pretty special
Bonfire at Esther
Now that you’re acquainted with the incredible Darren Robertson, let’s talk about what’s in store for Bonfire at Esther. Surround a cosy, open fire where Darren’s flair for fresh, local ingredients will take centre stage. The evening promises a blend of innovative dishes cooked over the coal and on the flame, rustic charm, fine wine and fire-twirling entertainment.
Come hang out with Sean & Darren and join us for one of the hottest nights on Auckland’s culinary calendar.