Quay Chef Elevates Three Blue Ducks
A renowned Quay chef has joined Three Blue Ducks to transform a Southern Highlands farmhouse into what they're calling their "most elevated experience yet." The collaboration with philanthropist Annie Cannon-Brookes promises to blend fine dining with the Ducks' signature farm-to-table approach. This new venue is set to become a major destination for culinary tourism in New South Wales.
The new Three Blue Ducks establishment is set on Burradoo Park Farm, a sprawling 242-hectare regenerative farm near Bowral in the Southern Highlands. This ambitious project aims to create a comprehensive food and travel destination, going beyond a traditional restaurant. The farm will feature livestock, market gardens, orchards, and flower gardens, with a strong focus on sustainable and regenerative agricultural practices. The venture is a significant expansion for the Three Blue Ducks brand, which will mark its 15th anniversary with this opening. The new location will house three distinct venues: a flagship restaurant called Three Blue Ducks, Burradoo, a sourdough-focused bakery named The Bakehouse, and a casual cafe and produce store known as The Farmhouse. The opening is planned to occur in stages, starting from April, in time for the Easter long weekend. This project is a partnership with philanthropist Annie Cannon-Brookes, who owns the Burradoo Park Farm. Cannon-Brookes has a history of investing in significant Australian properties with an eye toward conservation, including the cyclone-damaged Dunk Island on the Great Barrier Reef, which she purchased with the intent to preserve its natural beauty. Her portfolio also includes other substantial real estate holdings in New South Wales. The culinary philosophy will be deeply rooted in the farm-to-table ethos that has defined Three Blue Ducks since its inception. The menu at the main restaurant will be intimately connected to the farm's seasonal harvests, offering a more intimate dining experience than some of the group's other locations. The entire destination is designed to offer visitors an immersive experience, including farm tours and sustainability workshops. The Three Blue Ducks group, co-founded by chefs like Darren Robertson, has a history of blending a relaxed dining approach with high-quality, ethically sourced food. Their first cafe was awarded a chef's hat just six weeks after opening for dinner, and their Byron Bay location was named Gourmet Traveller's Best Regional Restaurant. This new Southern Highlands venue is poised to continue that award-winning, sustainability-focused legacy.
