Inspired by The Blue Ducks

This cookery book in the header photo is what inspired our visit to Byron Bay. My beloved had bought me this in Farrells Bookshop in Mornington Peninsula back in 2016 because he’d liked the look of the recipes, many of which I’ve since made. With the company’s 10th anniversary fast approaching, I thought I’d write about one of my favourite restaurant concepts.

Since the first Three Blue Ducks venue opened in Bronte in 2010, they’ve expanded to four, café-turned-restaurants across New South Wales and Brisbane, plus one to come in Melbourne, each boasting a strong focus on ethical produce served in a no-frills setting.

The concept of Three Blue Ducks was sparked from an idea between Mark LaBrooy, Chris Sorrell and Sam Reid-Boquist, who shared a love of surf, snow and good food. In 2010, after years of discussion, the three mates found the perfect location in Bronte right next door to where Jeff Bennett had recently opened a pizza shop.

It wasn’t long before Bennett became friends with the boys next door and soon the wall between his pizza shop and Three Blue Ducks was knocked down and the four were in business together. As the venue got busier, they recruited Darren Robertson, former head chef at Tetsuya’s, to help expand the menu and open for dinner.

The group went on to open Three Blue Ducks at The Farm Byron Bay in 2015 (pictured above) and then Rosebery in 2016, with MasterChef Australia 2012 winner Andy Allen coming on board as a co-owner. This year they also opened a restaurant at the W hotel in Brisbane (desserts from our meal pictured below) and another one in Melbourne will soon open.

The common thread woven throughout the venues is a commitment to ethical food and supporting small farmers and producers,  something which I really try to embrace by buying local produce and ingredients from farmers markets and shopping seasonally. The Three Blue Ducks at The Farm, an 80-acre food and farming hub at the entrance to Byron Bay, is their biggest and busiest venue, and the true embodiment of their sustainability philosophy, where most of the restaurant is outside, surrounded by farmland, eating food grown metres away.

Celebrating the community and environment are core beliefs of the Ducks family. Even the name has a local element to it, though perhaps not in the way you might assume. It’s not a nursery rhyme. Instead, it’s a shout out to Bondi Boardriders team ‘Blue Ducks’, and, surprisingly, a 50-year-old pick up line Sam and Chris used as early teens in Bronte. The boys would try to get a girl alone at the beach and steal a kiss from her by asking if she’d seen the blue ducks that lived in the gully. So it’s a bit of a cheeky name!

What’s next for the Duck family? While there’s nothing yet in the works, there’s definitely potential to continue growing the brand – perhaps even internationally. As for a specific location, the boys have just one criterion: there must be surf or snow nearby. That’s not a bad requirement, is it?