Four Chefs, Four Seasons, One Table with Moonacres, Luke Mangan & Darren Robertson - Saturday 22 August **POSTPONED Date TBA**

Saturday 22 August

At Moonacres, we see every day how the seasons shape the land, the people who grow our food, and the way communities come together around a table. 

Four Chefs, Four Seasons, One Table is our way of honouring that rhythm — celebrating sustainable farming, regional producers, and the chefs who respect where real flavour begins. These lunches show what happens when food is grown responsibly, harvested at its peak, and cooked with an understanding of the land it comes from. This is the kind of agriculture, food culture, and community connection we believe Australia needs for the future.

Every lunch will be co-hosted with Luke Mangan, one of Australia's most recognisable chefs, and will begin with a welcome from Phil Lavers from Moonacres Farm, sharing the story of the farm — the soil, the season, and what’s growing in this season. Guests will understand not just what they’re eating, but where it comes from — how the soil has been nurtured, what the weather has brought, and why this moment in the paddock matters.

The produce for each menu will come directly from Moonacres Farm and our community of growers across the Southern Highlands — the friends and producers we’ve worked with for years who share our values of regenerative, organic, native, and seasonal farming. Our guest chefs will select from this line-up of ingredients to create a truly local expression of their style and the season.

Darren Robertson from Three Blue Ducks 

Darren is one of Australia’s most respected and influential chefs, renowned for his produce-driven cooking and unwavering commitment to sustainable food systems.

Born in the UK, Darren trained at the Michelin-starred Gravetye Manor before moving to Australia, where he spent eight years at the legendary Tetsuya’s, including three as Head Chef during its time as one of the world’s most celebrated restaurants.

As co-founder of the acclaimed Three Blue Ducks restaurant group, Darren has helped redefine Australian dining through a philosophy that champions seasonal produce, ethical farming and genuine connections between farmers, chefs and the table. His work at The Farm in Byron Bay has become a benchmark for paddock-to-plate dining and a celebration of regional food communities.

In 2026, Darren and the Three Blue Ducks team opened their most ambitious venture yet: Three Blue Ducks at Burradoo Park Farm in the Southern Highlands. Set on a remarkable 600-acre regenerative farm, the new restaurant, bakery, café and produce store bring together farming, food and community in one extraordinary destination. 

It is a place that reflects everything Darren believes in—growing with care, cooking with integrity and creating meaningful connections around the table. 

A restaurateur, cookbook author, television presenter and passionate educator, Darren’s cooking is generous, thoughtful and deeply rooted in place. He has spent his career inspiring people to think differently about where food comes from and the powerful role it plays in caring for our land and one another.

For this special Four Chefs, Four Seasons, One Table lunch at Moonacres, Darren brings his signature style to the table—beautiful produce, honest cooking and a shared meal that celebrates the very best of the season.

We look forward to seeing you at 12pm for a beautiful long lunch with Darren, Luke, Phil Lavers and the Moonacres school team.