THREE BLUE DUCKS JOURNAL

Welcome to the home of Ducks updates, where we share the latest food, product, and sustainability news from across the business, plus all our favourite recipes from chefs and co-owners Andy Allen and Darren Robertson.

Recipes

27 June 2026

Pumpkin & Caramelised Onion Tart

A proper veg-forward showstopper with a fresh, zesty hit.

Cook with the Ducks

Recipes

1 April 2026

Chocolate & fig hot cross buns

There’s nothing like a soft, warm hot cross bun straight from the oven, and these are sure to hit the spot.

Cook with the Ducks

News

16 March 2026

Introducing Troy Crisante

We're excited to welcome Troy Crisante to the team as our new Group Executive Chef.

Multiple Venues

News

2 March 2026

Lunch Break Plates

Tuesday to Friday we're serving up a tasty workers menu designed especially for your lunch break.

Three Blue Ducks Rosebery

Recipes

20 February 2026

Andy's Crispy Chilli Oil

Feelin' hot hot hot? Give Andy's chilli oil a whirl - it adds a red hot kick to almost any dish.

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Recipes

19 February 2026

Andy's Spiced Mango & Tomato Chutney Recipe

Bright, punchy and packed with flavour, this chutney is the kind you’ll want on everything.

Cook with the Ducks

News

19 February 2026

Ducks Wine Ethos

A little look into our wine program, guided by the Ducks ethos and our Head of Beverage, Mem.

Multiple Venues

Recipes

15 February 2026

Daz's Homemade Kimchi

If you're looking for a killer kimchi recipe - look no further than Daz's gut-friendly spicy kimchi.

Cook with the Ducks

News

11 January 2026

Three Blue Ducks head to Burradoo Park Farm

We're opening three new venues in the Southern Highlands and couldn't be more excited.

Multiple Venues

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THREE BLUE DUCKS JOURNAL

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