‘Fresh, punchy, full of citrus and herbs’: how to cook and eat like you’re on a yoga retreat

Restaurateur Darren Robertson of Three Blue Ducks shares the catering brief his Byron Bay cafe gets for yoga retreats, and his recipe for herby miso eggplant

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For nine years, Three Blue Ducks have been serving cafe fare to the famously bohemian residents of Byron Bay, Australia, out of a 35-hectare (86-acre) working farm in the suburb of Ewingsdale.

“When we first opened there was a yoga studio on site, so people would go for a yoga class in the morning and then come right out for juices and breakfast,” co-owner Darren Robertson says. It was a different crowd from their first venue in Sydney’s Bronte, so they had to adapt to local tastes, planning menus with their new clientele and landscape in mind.

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