The philosophy at Three Blue Ducks is simple: grow what you can, buy food mindfully and locally, cook thoughtfully and minimise waste. Brought together by a love of ethical food, the group was started by three passionate cooks in 2008. Over 10 years later and Three Blue Ducks has grown to a team of six, managing four iconic Australian eateries in Bronte, Byron Bay, Rosebery and Brisbane. While ‘The Ducks’ have doubled in size, the ethos has always remained the same: good food, sourced sustainably. Here, we talk to The Ducks’ Darren Robertson on what makes great food.
Photography by Bridget Wood.
What is your food philosophy, and what inspired this?
"The food philosophy of Three Blue Ducks is simple; casual and tasty food with a focus on local ethically sourced produce."
What do you think makes for great food?
"Having access to amazing produce allows you to do little to make it epic. We have a whole bunch of lovely farmers here in Byron Bay so we're incredibly lucky."
Why is it important to buy local, and can you share some easy tips for our readers who don’t know where to start?
"If you're buying local, typically the food will be in season, fresher and it's generally going to taste better. I would always start at your nearest farmers' markets, and get chatting so some of the producers."
As diners, what is our responsibility when it comes to food?
"I think we should consider where our food is from, its nutritional value, where it was grown, and what effect it has on the environment. That is of course, if you can. If that all sounds a bit much, don't beat yourself up, enjoy what you're eating and try not to waste it."