andyallen444 andyallen444

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Andy Allen  Owner and chef at Three Blue Ducks Rosebery WATCH EAT AUSTRALIA HERE

It was such an honour to host #cookforsyria 2018. Together we raised over $40000 for @unicefaustralia to benefit the less fortunate in Syria. It was such a privilege to cook alongside these legends. Can’t wait for next year!

Fermented chilli glazed chicken 👊🏼

Mussels are back - Yellow curry ~ Fresh garlic naan ~ Coconut sambal #threeblueducksrosebery

Brown rice and miso congee ~ Charred Chinese broccoli ~ Kimchi ~ Ginger ~ Soft egg

Can’t believe we opened our doors 2 years ago today! Big thanks to everyone!! @threeblueducks

BBQ Morton Bay Bugs ~ XO butter and greens 👊🏼 Come in and try it at our new digs in Brisbane!! @threeblueducks

Cabbage is back!!!!.... with seaweed butter and horseradish #threeblueducksrosebery

New dessert - Coconut custard ~ roasted rhubarb ~ crystallised white chocolate ~ black sesame ~ lemon verbena #threeblueducksrosebery

Olive trees as far as you can see. Good people, good fun, great extra virgin olive oil @cobramestate

I missed the boat last night because I was getting PUMPED at work. When @masterchefau rolls around each year I normally reflect on where I’ve come from - you know, only 6 years ago I was working as a sparky. This year, yep there’s reflection, but more and more I’m looking to the future with my mates at @threeblueducks
That future wouldn’t be possible without you Masterchef. Congrats on 10 years and good luck to all the guys giving it a shot.

We surveyed 100 people and the top 2 answers are on the board... Survey says: will Andy be any good at this game? 🤷🏻‍♂️ @familyfeudau @masterchefau #allstarfamilyfeudau

Sausages aren't restricted to a sausage sizzle friends, oh no. Want a different way to use sausages? Try making meatballs. Yes, meatballs! Treat yourself to this damn good beef sausage pasta bake, my next recipe in this series. Hot tip: try using flavoured beef sausages to take this dish to the next level!
@australianbeef #BeefTheGreatest

Aussie Beef Sausage Pasta Bake
(SERVES 4-6)

1kg beef sausages
400g penne pasta, cooked
750g pasta sauce
200g parmesan cheese, grated
75g toasted pine nuts (pantry: 20ml red wine vinegar)

Method (20-30mins)

We’re going to use the sausages to make meatballs, so remove the skin and use around 1tbsp of sausage meat and roll into balls.  Heat an oiled frypan over mid-high heat, place the meatballs in the frypan to cook, turning them occasionally so that they cook evenly.  Add the red wine vinegar so that you deglaze the pan and gather all the flavour.
Now the pine nuts and pasta sauce can be added, stirring to coat the meatballs.  Allow some time for the sauce to heat in the pan together with the meatballs. Once sauce has begun to simmer the cooked pasta can be stirred through.
Then, put it all in a baking tray - add cheese and place it in the oven until cheese is melted and it looks yummy to serve!

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