Three Blue Ducks and The Lodge Bellingen are excited to announce the launch of the Bellingen Food & Wine Escape—a unique blend of culinary experiences, nature, and relaxation set in the picturesque surroundings of Bellingen.
Scheduled to take place from July 12 – 14, the inaugural event will feature a long lunch hosted by Ducks chefs Andy Allen and Darren Robertson. This ‘winter escape’ weekend promises to be the first in a series of events under the Bellingen Food & Wine Escape banner.
Set on 16 acres of manicured gardens, The Lodge Bellingen is a boutique countryside retreat offering uninterrupted valley views over the Bellinger River towards Dorrigo National Park. At the heart of this scenic property is Three Blue Ducks’ restaurant, renowned for its passion for simple, ethically sourced, real food. The menu has recently received a refresh, with Three Blue Ducks Byron Bay head chef Sam Morton collaborating with local chef Dannielle Farrugia to create a balanced menu featuring Asian-inspired dishes alongside classic Ducks selections from their other restaurants.
Chef and co-owner of Three Blue Ducks, Darren Robertson, shares his excitement about the event: “With the menu undergoing a bit of a refresh recently to take it back to our roots, we’re excited to get people back in to not only showcase that, but also the incredible local wine and produce available across NSW. We’re spoiled for choice in Bello when it comes to both, so Bellingen Food & Wine Escape is the perfect opportunity to kick things up a notch and highlight that. We’re lucky enough to work with some incredible local wineries and suppliers including Plateau Farm, The Bellingen Smokehouse, New Life Farm, Bello Beef, Klang Farm Organics, and M&J Becker wines. These events are really a chance to celebrate that and chat with people about why we love the region so much.”
The inaugural event offers a comprehensive two-night winter escape package that includes luxurious accommodations at The Lodge Bellingen, daily breakfast for two at Three Blue Ducks, a Wine Masterclass on Friday night paired with a Ducks grazing table, and a long lunch for two on Saturday hosted by chefs Andy Allen and Darren Robertson. The long lunch menu will feature dishes such as smoked trout donuts, bone marrow flat bread, mushroom custard with ginger and garlic scapes, fermented chilli glazed chicken, and whole roasted pig.
Andy Allen, chef and co-owner of Three Blue Ducks, also expressed his enthusiasm: “Anyone that’s stopped in Bello on the way along the east coast knows what a special place it is, particularly in winter. The view is incredible, there’s a great food and drink culture, it’s a haven for fishing and the nearby surf is pretty epic too. It’s also a culinary gem, with some of the freshest produce around, and Bellingen Food & Wine Escape gives us the opportunity to showcase that. This is just the first of many events, and we’re excited to start mapping these events out annually to keep Bello top of mind for food and wine lovers as a must-visit destination on the culinary map.”
Situated halfway between Brisbane and Sydney, Bellingen offers a wealth of arts, culture, foodie delights, and outdoor activities, making it the perfect weekend getaway. Guests are encouraged to explore the lush landscapes and Dorrigo National Park, browse the historic town’s boutique shops, swim in nearby rivers or The Lodge’s pool, or simply relax and unwind in serene surroundings. For those eager to dive into the local food and drink scene, must-visit spots include Bruno’s, Osteria Fiume, Black Bear, HYDE, Hearthfire Bakery, Bello Brewery, and Charlie’s at Church.
Bellingen Food & Wine Escape’s inaugural weekend will take place from July 12 – 14. Bookings are available via thelodgebellingen.com.au, at $1,400 per couple . For those unable to commit to the full weekend escape, a limited number of tickets will be made available for the Saturday long lunch with welcome drink ($140pp) and Friday night wine masterclass ($80pp) only. Bookings can be made via this link.