URGENT UPDATE: The acclaimed Three Blue Ducks is set to revolutionize the Southern Highlands with a groundbreaking three-in-one venue, confirmed by co-owner and MasterChef judge Andy Allen. The new establishment, featuring a restaurant, bakery, and produce store, will operate on a working farm owned by billionaire Annie Cannon-Brookes, just outside Bowral.
This innovative project is expected to open its bakery and produce store by late 2025, with the upmarket restaurant launching in early 2026. The move captures a significant agritourism opportunity, reflecting a growing trend in farm-to-table dining that emphasizes sustainability and local produce.
The farm, located in Burradoo, is already producing a variety of crops, including beets, turnips, and carrots. Allen revealed that the aim is to expand this production, with plans for onsite protein sources, including pigs, cattle, and approximately 800 chickens for eggs and meat. “We want to raise everything on-site,” said Allen, highlighting the commitment to fresh and ethically sourced ingredients.
Cannon-Brookes, ranked 12th on the 2025 Australian Financial Review Rich List, has long been an advocate for philanthropy in the food sector. Her recent multimillion-dollar contributions to the Stephanie Alexander Kitchen Garden Foundation showcase her dedication to sustainable practices. The new venue will also include a purpose-built educational kitchen garden, furthering the farm’s community impact.
The restaurant is projected to feature a “country, cottagey vibe,” with a capacity of 50 seats. While the name is yet to be finalized, Allen hinted at a brand connection to the Southern Highlands. “It will still have that rustic charm about it,” he emphasized, noting the influence of co-owner Darren Robertson, a former head chef at the prestigious now-closed Tetsuya’s in Sydney.
With the Southern Highlands having previously lost the well-regarded Biota restaurant during the pandemic, the introduction of this new venue is timely. Robertson expressed confidence in the area’s potential, stating, “There’s still room for a bit of growth here.” Visitor numbers exceeding 1 million annually bolster this optimistic outlook.
The bakery will specialize in sourdough and simple dishes, while the produce store will offer easy-to-take meals like cured meats and pork chops. Allen noted the appeal of the Ducks’ farm concept has attracted interest from various locations, but this project stands out due to its integrated working farm model.
“This is a unique opportunity for us,” Allen remarked, referencing his inspiration from Blue Hill at Stone Barns in New York, which has successfully navigated challenges since its inception in 2004. The new venue promises a collaborative culinary experience without a fixed cuisine, allowing the produce to dictate the menu.
As anticipation builds for the launch, Allen’s confidence shines through: “The only reason it won’t do well is if we don’t do it well.” With the commitment to quality and community impact, the Three Blue Ducks Southern Highlands is poised to make a significant mark on the region’s dining landscape.
Stay tuned for more updates as this exciting project unfolds, promising not just a dining destination but a vibrant hub for local agriculture and community engagement.
