Quay Chef's New Farm Restaurant
Acclaimed Quay chef Rob Cockerill is joining Three Blue Ducks for their 'most elevated experience yet' — transforming a Southern Highlands farmhouse into a destination restaurant with backing from philanthropist Annie Cannon-Brookes. The new venture aims to blend farm-to-table ethics with fine dining innovation and is set to open soon. Home cooks are sharing Sunday feasts like roast chicken with tomato-herb glaze and Provençal tomatoes.
The new culinary destination will be located at Burradoo Park Farm, a 242-hectare regenerative farm just five minutes from the center of Bowral in the Southern Highlands. The project is a significant move for the Three Blue Ducks group, which will mark its 15th anniversary in September 2025. The venture is backed by philanthropist Annie Cannon-Brookes through her investment and philanthropic organization, SMART Collective. Set to open in stages from April 2026, the ambitious project will feature three distinct venues. The main restaurant, Three Blue Ducks Burradoo, will be housed in an old farmhouse and offer an intimate, produce-driven dining experience with a menu dictated by the farm's harvest. It will be complemented by The Bakehouse by Three Blue Ducks, focusing on sourdough, pastries, and coffee, and The Farmhouse by Three Blue Ducks, a casual cafe and produce store. The entire precinct is designed as a large-scale agritourism hub focused on sustainable and regenerative practices. The farm will grow much of the produce and proteins served in the restaurants, with a focus on what is in season. The aim is to create a direct connection between the land, the community, and the food on the plate. Beyond the dining experience, Burradoo Park Farm will offer educational programs, workshops, and guided farm tours. Annie Cannon-Brookes' SMART Collective has also established a partnership with the Stephanie Alexander Kitchen Garden Foundation to create an immersive food education program for primary school children at the location.
