Shout you and your family a special Christmas Pack designed for you to start the day in style.... and comfort!

Cured kingfish, beetroot, orange and pepper berries.

Half leg of ham, approximate weight 4-4.5kg. Two options: Leg end or cap end. First in best dressed!

Free-range chicken, chermoula, thyme and lemon.

with cherry tomato, olives, basil

with goat's cheese, pickled onions, & mint.

Fresh, sweet Australian cherries

Organic white flour, bread social starter and salt.

Organic white flour, bread social starter, salt, linseed, sunflower seed, nigella seed and golden syrup. Approx 680g.

Organic white flour, organic rye flour, bread social starter, salt, pears, currents, prunes, apricots, sultans and almonds.

Our strawberry jam is made with the finest fruit from the Port Macquarie-Hastings region. Perfect on toast, in a cake or on some freshly baked scones!

Our Three Blue Ducks Blueberry Jam is made with the finest ingredients and is perfect on toast or when baking pastries.

Our delicious cumquat jam is made with spent cumquats, used to make Brookie’s ‘Shirl the Pearl’ gin. Our kitchen team collect the spent cumquats and make the jam in the Byron Bay kitchen. Made in Byron Bay.

Our fig jam is made with the finest ingredients and is perfect on toast or when baking pastries.

Our Three Blue Ducks Finger Jam is made with locally grown fruit, and adds a zesty zing to breakfast and baking! Made in Byron Bay Made with local fruit Can be used as a quince paste alternative 180 gram net weight You can also purchase our Finger Lime Jam from our Produce Store at The Farm in Byron Bay.

Three Blue Ducks Honey Our honey is sourced from local, Byron Bay producers. We use this honey on the menu at Three Blue Ducks Byron Bay. Handmade and packaged in the Three Blue Ducks kitchen. 400g net weight. You can also purchase our Three Blue Ducks Honey from our Produce Store in Byron at The Farm.

The Smooth Peanut Butter from the Byron Bay Peanut Butter Company is a light easy to spread snack perfect for breakfast, lunch or an after-dinner treat. This version has no added salt.

The Smooth Peanut Butter from the Byron Bay Peanut Butter Company is a light easy to spread snack perfect for breakfast, lunch or an after dinner treat. This version has added

The Crunchy Peanut Butter from the Byron Bay Peanut Butter company is the traditional texture. A silky smooth base with crunchy pieces of dry roasted peanut and Australian Sea Salt.

Crunchy Peanut Butter from The Byron Bay Peanut Butter Company. A silky smooth base with crunchy pieces of dry roasted peanut. This version has no added salt.

Classico Style Free Range Salami Our Classico salami with a medium grind is incredibly versatile. Available in the original recipe or with chilli piccante. Add to your sandwiches or to top your favourite pizza. Delicious with a Barossa shiraz.

Garlic & Fennel Infused Free Range Salami Finocchiona is a mild and subtly anise-like, fennel-flavoured aromatic salami. Slices should be prepared paper thin. Fabulous when served with a fine Champagne, camembert and pear.

Free Range Truffle Salami This heady salami has the deep earthy aroma that only fine black truffles impart. Hand-crafted and slow-aged to bring out the rich flavour, our truffle salami is a spectacular addition to your next grazing board, paired with a medium-bodied merlot.

Free Range Mortadella A classic salumi, Mortadella is a favourite among Italian children. Made with minced free range pork and hand cut pork fat, our Mortadella is delicately cured and slow cooked, which results in a smooth and creamy pork flavour. Slice it paper thin and enjoy it on its own, or layer it in a panini. Available in the original flavour, black pepper or with fresh Australian truffles and our Salumi family favourite pistachio. We like to enjoy ours with a glass of sangiovese.

Spicy Spreadable Salami Pronounced ‘en-door-ya’, this spreadable and notoriously spicy salami originates from the southeast of Calabria. Allow it to rest at room temperature before spreading it on warm bread with a ripe cheese. This flexible spread can also be crumbled over pizza or added to passata as a flavoursome replacement to chilli in any dish.

Free Range Chorizo A fermented and semi-dried Spanish-style sausage, Chorizo is best served cooked to infuse the flavours of the chilli and paprika with the pork. When placed on a medium-hot grill, the classic Chorizo releases its sweet, and smoky paprika oil, while the chilli variety promises an extra layer of zing for the palate. Our versatile chorizo can be scored and served whole on its own, or added to sauces, rice, and pasta dishes. Pair with a dry lager or tempranillo.

Award winning bacon which smoke the ‘old fashioned’ way with natural hardwood, giving our it a beautiful aroma and flavour which will keep you coming back for more.

We have called this the Pure Sausage as the meat only includes wild venison, and despite having a low fat content, the texture is beautiful, just be sure to take these off the heat as soon as cooked through. For those who don’t eat pork, please be aware that the casing used is still a hog casing.

These sausages have no additives (like fillers).

These sausages have no additives (like fillers).

These sausages have no additives (like fillers).

This wildly popular and highly addictive spread is a unique blend of our wild smoked fish with raw macadamia cream, topped with Grumpy Grandma’s extra virgin olive oil. It is delicious served chilled on toast or crackers, with slices of pickled gherkin. Among its numerous accolades, it has won for 3 years running the top Gold medal in the ‘Dip’ category at the Sydney Royal Fine Food Show (2018 & 2019 & 2021). Renowned TV Chef Pete Evans has called it “one of the best flavours ever”, whilst Head Chef at Vue du Monde Shannon Bennet says “It’s something I search for every week” at the local farmer's markets.

Our blue is rich, smooth and creamy with just the right amount of blueing. With distinct umami flavours, mellowing with age, becoming soft and spreadable with distinct fruity notes. Serve it with intensely sweet dried or fresh fruit, or fruit paste, and crackers. In our house its served decadently with cultured butter!

Brooklet brie is modern interpretation of the classic brie de meaux and made under our Byron Bay label. Pure white mould rind, ageing to cream and caramel hues with a soft creamy paste when mature. With flavour notes of mushroom and milk, everyone will enjoy this cheese. Pre-wrapped and portioned, perfect for a picnic!

Monte Nardi is Australia’s first truly original regional cheese. Early Italian settlers to the Northern Rivers made and matured this cheese under their houses, using their milk; it made an excellent table cheese at only a few weeks of age. As it matured, becoming more flavoursome and harder, it was grated and used on pasta dishes. Paul spent time at the local Italian retirement village listening to their stories and how they made this cheese. So happy to share their skills and knowledge, Paul went home, followed their detailed recipes and monte nardi was created! Mount Nardi (Monte = Mountain) rises behind our farm and stands sentinel over the region, visible from the coast to the Great Divide; the Nardi family is one of the pioneering Italian families in Nimbin with many descendants still in the area. We make this cheese as a tribute to, and celebration of, all the good things that cultural diversity has brought to our region.

If you’re looking for something more than the standard bloomy white mould cheese, more than just simple mushroom and milky/cream flavours, white cow is for you! Reminiscent of the great raw milk bries of northern France this cheese has barn-yard and ripe fruit/berry flavour notes, with ahint of cauliflower when mature and of course the complex grass flavours that come from our milk Even people with jaded cheese palates will come back for more of this cheese.

There is nothing nicer than handmade halloumi! Cheese maker, Debra Allard only makes small batches fresh every week and the curd is gently pressed before it is placed back in the hot whey to cook. This gives the halloumi the squeak. The haloumi is packed into zip locked bags and cold salt brine is added. The salt is the only way to preserve the haloumi and if you find the haloumi is too salty then take the piece of cheese that you intend to use out of the bag and wash the curd with hot water. The hotter the water the more salt removed. Always keep the remaining curd in the zip lock bag as this will keep the haloumi preserved until the best-before date.

Dried chilli flakes and pure olive oil are enough to give the feta a little hot kick but not overpowering.

Dried Australian Thyme and pure olive oil infuse the herb and give a subtle flavour.

The salty feta is perfect to add to a salad, or frittata or spread it on a cracker with some avocado and cracked pepper.

Jarlsberg was very popular in the 70’s and it is great to bring it into the 21 st century. Another semi hard cheese that has a beautiful yeasty nutty flavour. It looks like butter with the golden Jersey milk used from the Allard's farm and the holes appear with the use of propionic bacteria that expands any spaces in the cheese with carbon dioxide. This is unlike any commercial Jarlsberg you have tasted as, with all the Cheeses Loves You cheeses,no preservatives are used to extend the use by date.

I started off with a Stilton style Blue cheese recipe and started tweeking the recipe about a year ago. The cheese now is milder, softer and has a lovely creamy flavour due to that beautiful Jersey milk. It even has non blue eaters addicted! Penicilium Roqufortii is added to the milk when making this cheese to create the blue colour and flavour. A porous curd kept in the hoop at room temperature for 5 days allows the blue to slowly creep all the way through the curd and means no piercing is required. It also means the outer rind is surrounded by blue mould and some other brevi linens bacteria (the pink and grey colours)

This is a lovely tasty cheese and is suitable for cooking with or just on a cheese platter with some lovely homemade pickles.

The Peppery is a Romano style cheese so a little piquant in flavour with an Australian Cracked Pepper added towards the end of the cheese making. The Pepper is boiled before adding to the curd and the peppery water spreads.

This is a semi hard cheese and is ready to eat 6 weeks after being made. The rind is scrubbed with a salt brine to develop the salty flavour and enhance the red/orange colour. The taste has a salty burnt butter with a soft paste.

Made from locally grown olives. Our EVOO is the perfect addition to any meal!

Smoked Extra Virgin Olive Oil. Made from locally grown olives & natural wood smoke.

Oliver’s Hens are pasture-raised, organic-fed, happy, healthy hens, as The Farm here in Byron.

The best milk just got even better. When selecting Norco's Finest Full Cream you are choosing delicious, full-bodied milk high in cream, protein and abundant flavour. The perfect all-rounder, this milk is multi-talented, creating the perfect crema for your coffee, the ultimate morning smoothie and a wholesome addition to your cereal. Or you can enjoy it chilled and refreshing, straight from the glass.

Our house-made creamy avocado hummus blends rich avocados with chickpeas, creating a luscious dip that's both flavourful and nutritious. Perfect for snacking!

Velvety sweet potato hummus topped with aromatic dukkah, a delightful fusion of flavours creating a unique and savoury dip experience for the Christmas platter!

There’s a reason hummus is such a popular feature on the platter. Our Traditional Hummus is a fridge staple!

If your motto is the “hotter the better” our Habanero Hummus is for you. It’s the perfect mix of heat without overpowering the goodness of the chickpeas.

Sometimes simple is best! Our Vegan Basil Pesto is perfect for pasta, pizza and everything in between.

Three Blue Ducks marinated olives: A medley of briny goodness infused with premium herbs, creating a savoury delight for discerning palates.

Tangy and crisp, our pickled onions elevate any dish with a burst of flavour. A versatile condiment for the festive feast!

Saltbush is one of Australia’s most delicious native herbs, with a delicate salty nutty taste, it thrives in Australia’s outback and helps to reclaim saline land. The pink lake salt comes from Western Victoria and is sustainably harvested by Mt Zero with the Barengi Gadjin Land Council. Lightly dry roasted with just a touch of Brookfarm macadamia oil, these macadamia nuts are rich in monounsaturates and are a healthy choice to share and enjoy with friends and family.

Enjoy, Brookfarm premium oven roasted macadamias tossed with pink lake salt, sustainably harvested by Mt Zero with the Barengi Gadjin Land Council in western Victoria. The salt lake is fed by natural inland salt aquifers and each Australian summer it dries out to reveal a vast bed of pink salt. Lightly dry roasted with just a touch of Brookfarm macadamia oil, these macadamia nuts are rich in monounsaturates and are a healthy choice to share and enjoy with friends and family.

Three Blue Ducks Dukkah, a delightful blend of aromatic spices and premium nuts. Handcrafted with love, this artisanal delight adds a burst of flavour to your meals. Sprinkle on salads, dip bread in olive oil, or elevate your roasted veggies. Discover the delicious dukkah that we serve in all of our restaurants! Almond meal, hazelnuts, sesame seeds, coriander seeds, cumin seeds, chilli flakes and sea salt

Our Three Blue Ducks smoked red pepper chilli paste is bursting with colour and flavour. It’s made from smoked red peppers, chilli, lime juice, sugar, onion, olive oil, garlic, salt, arrowroot, cumin, chilli powder, paprika and coriander.

The nutty bite of our · rye & caraway · crackers is perfect for your ultimate cheeseboard served alongside hard and soft cheeses, quince paste, nuts and figs.

You can almost taste the salty air in our original Byron Bay Crackers · salt & seed · crackers. Enjoy them naked as a snack (clothing optional!) or alongside cheeses, dips, spreads and platters.

Following a gluten-free diet? No problem! There's no missing out here. Gluten Free Granola uses only the finest, naturally gluten-free ingredients that are full of flavour and texture. It is also packed with prebiotic nuts and seeds to nourish your gut and feed good gut bacteria. Gluten Free Granola is a wholesome blend of almonds, buckwheat and coconut with a touch of golden syrup and vanilla for a hint of sweetness. Top with yoghurt or kefir and prebiotic rich fruits like banana and apple to kick start your day.

Curcumin is the active ingredient that unlocks turmeric's full potential – and we've used 95% curcumin in our Turmeric Granola, along with ground ginger and a little black pepper (piperine) which help to improve its absorption. The combination of golden oats, sunflower & pumpkin kernels, along with coconut, flaxseed and oat bran, provide a good source of fibre to start your day. This granola has a brilliant colour, a playful taste and is sure to delight the senses. You'll enjoy it any time of the day!

Meet Cluster Puffs by Farmer Jo, our new cereal brand with childhood attitudes and adulthood responsibilities… Tastes just like you remember, only better, made from real wholefood ingredients and no nasties, it's 100% plant-based, high-fibre, non-GMO, and less than 5g sugar per serve!