Darren Robertson

Italian sausages are the stars of the Three Blue Ducks chef’s show.

most Aussies immediately picture backyard barbecues and white bread. But the humble snag is actually very versatile, says Darren Robertson, not to mention easy to cook with – a good thing, given how time-short the Three Blue Ducks chef and co-owner is. With a new restaurant, Rocker, in Bondi, Darren is always on the lookout for dishes that celebrate the seasons. Which doesn’t necessarily translate as stodgy, dense food over winter.

“I like these recipes because they show that sausages are diverse and adaptable,” he says. “A lot of people think they’re heavy; people naturally associate them with bangers and mash and gravy. But you can also use sausages in lighter dishes and salads. I love that they can be the most unpretentious thing, but also be something of elegance, a thing of beauty. You can have a sausage in the car park after the footy and it will be delicious, and you can have sausage in a beautiful plate of food on a Saturday night and it will taste just as good.”