Foraging for Mushrooms

Special we loved…Foraged edition!

Mark Hannell, our Melbourne Head Chef has been out and about foraging for pine mushrooms over the past few weeks. This tradition of foraging is deeply rooted in our Ducks ethos, with our chefs and owners honing their skills in this art for years in regional Victoria and New South Wales surrounding our restaurants. Pine mushies are incredible, they add a meaty complexity to many dishes, like this potato gnocchi with local bacon, foraged pine mushrooms and parmesan that Mark dreamed up when he returned to the kitchen in Melbourne.

Keep the specials coming mate!

Speicals like these are available at Three Blue Ducks Melbourne at URBNSURF.