Darren Robertson's Charcoal Kitchen

We introduce Darren to the audience; cool, young, a surfer - and highly successful chef.

The BBQ is not all about big backyards in the suburbs. Darren shows us how cooking with charcoal and fire can be just as successful in even the smallest of inner city outdoor spaces.

Darren's on a surfing safari with his mate Aaron Turner from famed restaurant Loam in Victoria's Bellarine Peninsula.

In this episode, Darren explores the cultural heritage of cooking with fire and coals. He goes to visit his mate Dan Hong – Sydney chef of the year 2014.

In this episode, Darren explores the gentle art of teppanyaki and shows us how cooking on the right kids of coal and flame can be great for an indoor get together as well.

In this episode, Darren hits the highway to visit his mate James, a chef who runs Biota restaurant in Bowral in regional NSW.

The Three Blue Ducks Empire has expanded to a seasonal restaurant the boys operate at the snow fields of Falls Creek in Victoria's alpine region.

The bbq meal is synonymous with casual dining and sharing relaxed food with friends. But in this episode, Darren shows us how the humble bbq can be used to create a fine dinig experience for a formal dinner.

Darren is the Victoria's high country to visit his mate Dave Angellini at his green tea plantation in Tawonga. Dave and his wife Erin started the Japanese green tea farm in 2002 and produce pure, natural wholly local tea.

The episode brings us back to where it all began – in the suburban backyard.