Three Blue Ducks

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.”