Three Blue Ducks

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The Farm, Byron Bay, NSW

The Farm, a 35-hectare prop­erty on the out­skirts of Byron Bay, pro­vides free-range pork (and oc­ca­sion­ally beef), honey and veg­eta­bles. And its 400 chick­ens lay the eggs that ar­rive at ta­bles scram­bled, poached and spun into omelettes at Three Blue Ducks’ restau­rant and cafe at The Farm as well as the pop­u­lar eatery’s three other eastern coast out­posts.

“We have no am­bi­tions to­wards 100 per cent,” says chef Dar­ren Robert­son. “It’s re­ally im­por­tant [to us] to sup­port other grow­ers, too.”

The ap­peal? “We get to see the veg­eta­bles at all stages of their life cy­cle, which opens up op­por­tu­ni­ties to use stalks, flow­ers, leaves and seeds in our food.”

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