Culture

Sun, Surf, and Sydney: Behind the Scenes at an Australian Lunch by the Beach

We had a late-summer lunch with two of Australia's most enterprising creative collectives—and we never wanted to leave.
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Chris Searl

How does the team behind Monster Children, the coolest surf/skate/art/music/travel magazine in Australia, let loose? With Three Blue Ducks, one of Sydney’s best restaurants, for an epic day of sun, surf, and ultrafresh food in the land of Oz.

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    Monster Children's Adam Blakey (left), designer Ali Mandalis, and Monster Children's Lincoln Jubb bask in the sunlight at Sydney's Avalon Beach.

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    Chef Mark LaBrooy of Three Blue Ducks.

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    Want to learn how to shuck an oyster like a pro? Right this way.

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    A dreamy beachfront locale just north of Sydney was our home for the day's festivities.

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    Sun, surf, and ultrafresh food: It's the Australian way.

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    An insanely flavorful roast pork shoulder made a stunning centerpiece for our vibrant meal.

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    Monster Children's Nick Watney.

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    Flank steak tartare, the way it should be: Served very cold and right after making.

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    Well hello, there.

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    Two salads, tons of flavor.

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    Monster Children co-founder Campbell Milligan totes around his son, Coda.

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    Yes, the recipe for this stunning almond tart with stone fruit and lime meringue is long. But each step is easy enough, and it can all be made ahead.

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