Duck on in Australia’s much-loved culinary crew is laying down roots in Queensland, with the launch of Three Blue Ducks at W Brisbane in June. The restaurant will be open for breakfast, lunch and dinner seven days a week, with an evolving seasonal menu featuring the best of Queensland and northern New South Wales produce. The kitchen will feature a wood fire oven, a rotisserie and charcoal pit and a cold seafood section showcasing Moreton Bay bugs, spanner crab and oysters. The menu will feature well-known dishes from the three other Ducks restaurants in Byron Bay, Bronte and Roseberry; including spanner crab scramble with green mango, bean shoot salad, house made sriracha and cashews; coal roasted lamb; and the corn fritters with guacamole, fermented cabbage, jalapeno, herb salad, labneh and poached eggs.

Mull it over

Nothing quite heralds the beginning of winter like curling up with a glass of mulled wine. While I love making a batch from scratch, sometimes a quick and easy fix goes down a treat.  Take one bottle of red wine (it doesn’t have to be an expensive bottle, as it will be infused with delicious flavours); three chai tea bags (the key is using good quality tea containing whole spices, my favourite is from T2,; and one tablespoon of raw sugar.  Pour the wine into a medium saucepan, add the sugar and tie the tea bags to the handle of a wooden spoon, which then sits across the top of the saucepan, make sure the tea bags are fully submerged in the wine. Simmer gently until the sugar has dissolved, DO NOT BOIL, and then carefully pour into a glass or mug. 

Mum’s the word