Acclaimed Australian hospitality group Three Blue Ducks is set to expand into agritourism with a significant new partnership at Burradoo Park Farm, a 600-acre regenerative farming precinct backed by philanthropist Annie Cannon-Brookes in New South Wales’ Southern Highlands.
The group will operate three distinct venues within the working farm: a produce-first seasonal restaurant, a sourdough-focused bakery, and a relaxed café and produce store that will double as a community hub.
All three will operate from repurposed farm buildings, with menus driven directly by what the farm grows and raises on-site.
The setup represents a deeper farm integration than most paddock-to-plate concepts attempt. Rather than sourcing from nearby farms, Three Blue Ducks will cook in direct response to the land’s output — a model that ties menu development to the realities of regenerative agriculture and seasonal availability.
Co-owner Darren Robertson described the project as a convergence of everything the group has learned about sustainability and hospitality. “Being on a working farm means we can cook in direct response to the land and the seasons,” he said, adding that the goal is reconnecting diners with food origins without sacrificing warmth or flavour.
The precinct is set to open in stages from Easter, with dining reservations available through the Three Blue Ducks website.
