We Went to Australia for Sun, Surf, and Ultrafresh Food (and Almost Didn’t Come Back)

On a late-summer afternoon (that’s winter to us), we rallied the crews from two of Australia’s most enterprising creative collectives. Joining us at a beach house just north of Sydney were the gang from the alt-culture journal Monster Children and the chefs from Three Blue Ducks, one of Sydney’s most dynamic restaurants (who also recently opened the Farm Byron Bay). There were killer waves, platters of vibrantly inventive dishes, and maybe more beer than...

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