Darren Robertson and Mark LaBrooy are trained chefs with an impressive list of restaurants on their CV but their biggest love in life is cooking food to share with friends and family and working on the farm together. After meeting in Morocco, the guys opened a small cafe in Bronte, Sydney where they serve relaxed, great food to the local community. Their whole ethos centres around getting back to the fundamental principles of where and how people source their food. In more recent years and after the success of two cookbooks that focused on their Bronte restaurant, the boys have relocated to Byron Bay where they own a farm café and help run a hobby farm. It is this that will be the focus for their new book. In addition, they have also opened a new restaurant in Rosebery which moves away from the breakfasts and brunches for which the boys are so well known and focuses more on lunch and dinner dishes.BROWSE BOOKS BY THE AUTHOR >
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