Brings Christmas in July to Byron Bay’s Three Blue Ducks

GROWING up in the UK, Darren Robertson remembers Christmas as a time of open fires, overcooked Brussels sprouts and bad jumpers.

It’s a season he’s always been fond of — one reason the renowned farm-to-table chef, who moved to Australia in 2001 to work at Sydney’s acclaimed Tetsuya’s, has long embraced the tradition of Christmas in July.

Now, Robertson is bringing the festive mid-year celebration to his Byron Bay restaurant, Three Blue Ducks, for the first time on Sunday July 20.

Guests can look forward to a hearty Christmas-style feast featuring smoked trout blinis, roast turkey with cranberry sauce, glazed ham, bacon-wrapped sausages, roasted vegetables and gravy. There will also be mulled wine, cider and Mountadam 550 Cabernet Sauvignon to drink, followed by a traditional Christmas pudding.

“This is our first Christmas in July event in Byron, but we’ve done a few over the years in some of our other locations,” Robertson said. “It’s always a cracking day — great atmosphere, lots of laughs and a chance to do something a little different with the menu.

“It’s just a great excuse to slow down, cook some hearty food, drink a bit of mulled wine and get a bunch of good people together.

“We’ll lean into it a bit with some festive flowers and tunes, get the fires going, make it feel warm and cosy and a lot of fun.”

It isn’t the only event Three Blue Ducks is introducing this winter.

The restaurant at The Farm will also debut a new after-hours winter festival called Burn After Dark on July 4, featuring live music from acts including Drover, The Swamps and Versace Boys, along with immersive art installations.

Festivalgoers can also enjoy snacks from Moonlight, drinks by Azteca Margarita, Brookie’s Gin, Jilly Wines and Common People Brewing Co, and dessert by Loco Love. For more information or to book, visit threeblueducks.com