Three Blue Ducks at The Farm
Three Blue Ducks at The Farm has become a firm favourite for Bryon Bay locals, and visitors to the magical foodie town.
Words: Emma-Kate Wilson I Photography: Courtesy of The Farm
The Farm in Byron Bay is focused on the farm-to-plate philosophy where the visitors can see exactly where their food is from.
Back in 2013, Emma and Tom Lane opened The Farm to introduce farm-to-plate philosophy where the visitors can see exactly where their food is from. Three Blue Ducks, or 'The Ducks' as they are affectionally called, provides the honest, hearty dishes in the restaurant.
Chef Darren Robertson shares they were running the original Three Blue Ducks in Bronte, practising the concept of ‘real, honest food,’ when Tom walked in. They realised they had a shared belief in ethical food, and Tom asked if they would be interested in opening a restaurant on the 86-acre working farm in Bryon Bay. "Tom shared his vision about multiple businesses working together, growing, cooking and sharing food,” Darren adds. “Within eight months, we’d moved to Byron.”
The incredible landscape surrounding The Farm in Byron Bay.
“We don't have to trim and peel everything the make it look perfect; we want it to look natural - it can be messy and delicious,” shares Darren Robertson.
“We’re incredibly lucky that we have access to some of the best produce I’ve ever seen or tasted.”
Together with Chris Sorrel, Jeff Benett, Sam Reid, Mark LaBrooy, they opened The Ducks to encourage a simple, and minimal approach to food, presentation, and ambience, as you are invited to take a seat, al-fresco, farm-side. “We look at ways to use the whole ingredients and even things that would typically end up as waste,” Darren reflects. “This lends itself really well to our unfussy cooking style… we want it to look natural it can be messy and delicious.”
The dining area allows the diner to peak into the 12-metre-outdoor kitchen; to watch the chefs create their magic with the produce growing the other side of the undercover patio you eat in — a wood fire pizza oven and an Argentinian grill complete the chilled, beachy atmosphere.
“We really just try to showcase what's growing in the area as much as possible... Lots of fruits, vegetables, fresh herbs, chilli, citrus all the good stuff,” says Darren Robertson.
The Farm Vegetable Plate; Raw, Pickled & Fermented Veggies, Whipped Greens Hummus and Crispy Leaves.
The relaxed, unfussy style takes centre stage — as do the flavour profiles of each dish. “We've always been into food that is tasty and nutritious,” Darren accurately observes. To do this, the chefs focus on simplicity, like a homegrown Brooklet Spring chicken, BBQ-ed and served with malted barley and chermoula.
Wild-harvested venison from Jonas at Fair Game also appears frequently on the menu. Jonas pairs with local hunters to produce wild-caught cuts of meat. As the animals have minimal impact on the environment —no land clearing is needed— they provide a sustainable alternative to beef. Deer are considered a pest in Australia and the culled meat is often left on the ground. "The animal should be used, and its life respected,” Jonas believes.
Venison has become one of Darren’s favourite meats, and he likes to serve it gently seared, adding only a few spices. “[We] thinly slice it and serve it with a blueberry vinaigrette, macadamia miso and a spent bread crisp," he adds — macadamias from the orchard on site! The Farm represents one of the businesses that are pushing for sustainable, ethical and local produce; and times are changing with them.
The Gooralie Pork Rack, Sweet & Sour Beets, Fennel, Black Garlic and Shallot from the menu at The Farm.
“We showcase what’s growing in the area as much as possible... Lots of fruits, vegetables, fresh herbs, chilli, citrus, all the good stuff.”