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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

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27 June 2026

Pumpkin & Caramelised Onion Tart

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

Cook with the Ducks

News

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14 May 2026

Heritage & Harvest Dinner with Tyrrell's Wine

Join us for a one-night-only dinner in Rosebery as we celebrate the release of the 2026 Winemaker’s Selection with fifth-generation winemaker Chris Tyrrell.

Three Blue Ducks Rosebery

News

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12 April 2026

Treat Mum to good food and time around the table. From our classic Sunday roast to a four course feast, our new Autumn menu and specially curated dishes for the day. There’s something for every mum to enjoy.

Multiple Venues

Recipes

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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

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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

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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

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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.

Cook with the Ducks

Recipes

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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

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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

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