Australian recipes

Three Blue Ducks, The Farm, Byron Bay, New South Wales

With a shift towards zero-waste, a wave of new sustainable restaurants are curating their menus to make
the most of their seafood, meat and produce. The best part? They’re doing so in a classic Aussie, no-fuss
style that showcases the food at its finest - fresh, simple and unpretentious.

In Sydney try

for sustainable seafood served simply and beautifully, while

is a farm-to-table restaurant located just minutes from the city centre. Acre operates on an ethos of
transparency, seasonality and traceability. Suppliers are local farmers and producers, and the menu is
designed around what’s in season, meaning you’ll be served beautiful food that hasn’t travelled far to
reach your plate.

Just an hour from Melbourne, in the picturesque wine country of the

, you’ll find

, where Co-Executive Chef’s Matt Stone and Jo Barrett construct their seasonal menus based upon the
thriving ingredients in the Oakridge Kitchen garden, as well as wild produce they discover on foraging
and fishing excursions around the region. Taste wines at the cellar door before settling in for a delicious
long lunch.

Set on an 80-acre farm in

, the team behind create every dish with a goal to nourish the community with ethical, authentic, quality
food and hospitality. Many of their ingredients come from

, while others are sourced locally, always with a preference for sustainable farming practices, organic and
spray-free. The food is hearty and full of flavour and the venue is laid-back. Book a table in the restaurant
or bring a picnic blanket and purchase a hamper filled with meats, cheeses, dips, bread and other goodies
to enjoy in the gorgeous fields of The Farm.

Queensland’s

has recently been thrust into the foodie spotlight with a range of exciting restaurants and craft breweries
that have begun to pop up, many of which were showcased at the region’s inaugural food festival, . ,
located in the rich produce hub of the hinterland, is focused on keeping their practices as sustainable as
possible. After brewing, grain by-products are sent to feed Maleny Wagyu cows, which are then hand-
selected for the Brouhaha kitchen (with offcuts even going to create a Brouhaha dog food). A local
butcher also flavours Maleny Wagyu with Brouhaha Stout to make sausages. It’s a snout-to-tail mentality
that means nothing goes to waste. The flavours that feature in the beer are even derived from local
produce, such as raspberries, strawberries and citrus fruits and their unique coffee stout uses locally-
brewed coffee.