Bronte, NSW, Australia
Byron Bay, NSW, Australia
I grew up in Sydney’s eastern beaches in Bronte, NSW, and after I finished university in 2006, travelled and lived in Europe and North Africa. I met Mark, now my business partner and Three Blue Ducks executive chef, in Morocco while working at a surf camp. We became mates straight away and both dreamt about owning a restaurant on a farm one day. One of my best mates, Sam, called us up to have a look at an old chicken shop in Bronte that he thought would make a good café. The chicken shop was close to derelict, but Sam saw something in it, and he convinced us it was a good idea to take over the lease. We pooled all of our savings, signed and started work the next day. We did everything ourselves with the help of friends, and three months later, we opened Three Blue Ducks Bronte.
Sam and I had zero hospitality experience but quickly learnt on the fly, running the business with our hearts. Still to this day we have a strong ethos which puts the environment, our health, and our planet above everything else. Since then, we have opened Three Blue Ducks in Rosebery, Brisbane and Byron. The latter being the dream project that Mark and I had always talked about in Morocco.
Byron is the type of place where you feel free to be the real you. I love the wide open spaces and the sense of freedom. The surf is pretty good too.
A perfect morning starts with a glass of warm lemon water to help with digestion. Then I check the surf and make a healthy smoothie with BEAR REPAIR Essential Daily Superpowder with hemp seed protein, or my favourite Spring gluten free bread, toasted with tomato and avocado. I have had some amazing results from intermittent fasting as well, with increased energy and a healthier gut. I am also getting into ice baths at the moment, I think it is so good for your circulation and the skin.
Byron is one of the busiest tourist destinations in Australia and this enables us to influence so many people. Hopefully everyone that visits Three Blue Ducks at The Farm adopts some of our sustainable living practices into their daily life. I am not sure that we pioneered the farm-to-table movement, but we did it on a scale and location that allowed us to showcase the concept to a large number of people. We have always been passionate about growing food locally, so being able to harvest on the same property as the restaurant was a natural step.
I love to cook Asian dishes at home. At the moment I'm really loving all of the Asian greens that I'm growing at home and The Farm, I use them to make a simple chicken broth with lots of chilli and spices.
Byron is the kind of place that truly nurtures small businesses. There are so many creative people doing incredible things in the Byron area, whether it be opening restaurants and bars, or small artisan producers creating quality products.
We have an exciting project on the horizon for Three Blue Ducks, we can’t wait to share more.
Our Essential Daily Superpower REPAIR is now available to add to all smoothies on the menu at The Farm, Byron Bay.