“Our focus is on produce, community, and doing our bit for the environment. Our incredible staff are the backbone of who we are.”

Kingfish poke bowl with kimchi, seaweed, poached egg, and avocado; farm salad, from what’s grown on the farm in Byron; and coal-roasted lamb, using the whole animal and slowcooking it over a natural heat source – nothing goes to waste.

It began in 2011 in beachside Bronte: Mark LaBrooy, Sam Reid-Boquist and Chris Sorrel launched Three Blue Ducks with a kitchen garden, rooftop solar-power system, focus on Fairtrade, organic and local produce – and a legendary avocado on toast.

Like all good things, it grew – to Rosebery (with Andy Allen), to Byron Bay, and, in 2018, to Brisbane. In Byron, they have animals, chooks and beehives on eighty-five acres of farm and market gardens; turn rainwater into sparkling water for guests; have fifty-six taps to reduce bottle waste, and have installed milkdispensing Jugglers to reduce needless milk packaging.

The food is simple, fast and fresh, layered with flavour – good-time food – and their work goes beyond the table, as ambassadors for OzHarvest, The Cancer Foundation and Cook For Syria.

“Passionate about surfing, living sustainably and growing their own food, chefs Darren Robertson and Mark LaBrooy are in their element at Three Blue Ducks.” Taste.com.au