Three Blue Ducks Gets Elevated
A former Quay chef has joined the celebrated Three Blue Ducks to create 'our most elevated experience yet', transforming a Southern Highlands farmhouse into a new gastronomic destination. The project is backed by philanthropist Annie Cannon-Brookes and promises a blend of rustic charm and high-end culinary artistry. International chefs are also previewing bold flavors ahead of Jamaica's Food & Drink Festival.
The new Southern Highlands destination is set on Burradoo Park Farm, a 242-hectare regenerative farm near Bowral. The project is a significant expansion of the Three Blue Ducks' farm-to-table philosophy, which began with their first café in Bronte in 2010. The group now has five other venues across Australia's east coast, including at The Farm in Byron Bay. This new venture will feature multiple venues: a flagship restaurant, a sourdough-led bakehouse, and a casual cafe and produce store. The entire operation is designed as a large-scale hub where the menu is dictated by what is grown and raised on-site, from livestock and market gardens to orchards. This aligns with the Ducks' long-standing commitment to ethical food and supporting small producers. Backer Annie Cannon-Brookes is channeling her investment and philanthropic efforts into agritourism and food education. Her SMART Collective family office is also behind a partnership with the Stephanie Alexander Kitchen Garden Foundation, which will use the farm to provide immersive food education for primary school children. This project is one of the first major initiatives for SMART Collective. The arrival of a chef from Quay signifies a potential shift in culinary complexity. Quay, under Executive Chef Peter Gilmore, is one of Australia's most awarded restaurants, celebrated for its imaginative, nature-inspired dishes and focus on texture and harmony. This high-end, precisely crafted style contrasts with the more rustic, straightforward approach historically championed by the Ducks. The Burradoo farm aims to be a full-day destination, offering guided farm tours, workshops, and sustainability experiences alongside the dining venues. This model taps into the growing demand for immersive food experiences and regenerative tourism. The project represents a significant evolution for the Three Blue Ducks brand, which celebrated its 15th anniversary in September 2025.
