Land Management. Small Game. How To. Wild Game Recipes. Country Roots. View All. The Mossy Oak Store. Hunting Gear. Fishing Gear. Brand Gear. New Arrivals. January 9, Attracting Ducks with Crops. Share This Story. Trending Gear. Mossy Oak Vintage Tagline Tee. Mossy Oak Performance Fleece Hoodie. When I'm hunting stale ducks during the late season, I use two types of decoy spreads. The water may be so shallow in these little potholes that we may not be able to get our boat blind in to them.
We may have to wade into them, which is nothing new for many duck hunters. Read More. While these meatballs are delicious over polenta or grits, they work beautifully served over rice, potatoes or pasta. They are also sensational stuffed in a crusty baguette for a leftover lunch. Deer , News. Finding the Best Choke for Pheasant Hunting. Are you using the best choke to knock pheasant down?
Mossy Oak wants to help you find the best choke for pheasant hunting. Small Game , Firearm. Grilled Quail with Caramelized Peaches and Figs. Quail and peaches are like a pretzel and cheese — they just belong together. Quail has a delicate flavor that pairs beautifully with peaches, or any stone fruit for that matter. I literally love it. Being able to talk to people all day about a product I'm super interested in is my definition of "living the dream". At The Ducks, we're lucky enough to have some epic equipment and are able to get our hands on some incredible coffees from all over the world.
I enjoy learning more about the processing and growing involvement in getting some of these super delicious flavours from a pretty basic plant. If I'm not going about the daily grind at The Ducks, I'm more than likely working for myself in the coffee trailer that my wife and I own. Back then, there was only one restaurant and all of the owners worked out of it!
Being part of a company that really cared about the farmers and the growers who were supplying them with produce, the Ducks passion was infectious. I still feel so fortunate to work for a company that's renowned as the Sydney progenitors of paddock to plate, grow it yourself, minimum waste movement. I suppose not surprisingly, during my time with Three Blue Ducks, my interest in agriculture — in particular pertaining to the world of viticulture — piqued. Over the last five years, I have loved exploring the country's amazing and varied wine regions, discovering and learning as much as I can about Australia's wine industry.
So much so, I am now studying a Bachelor of Viticulture alongside my role as the group's sommelier! I took some time out to travel around Australia and fell in love with Byron Bay in I moved here within the year.
I was introduced to Three Blue Ducks and was very inspired by the project and their ethos. Our values are really aligned. I thought that I could contribute and create something different to what they already offered, pushed for a job.
I started with working on the floor, and not long after I started I began talking to the owners, highlighting my experience in events coupled with sending my CV to them every week for 2 months!!! I really wanted to show them just what I could bring to the company. I was offered the position I kept putting myself forward for, and set about creating an entire department from scratch.
That has been a huge and exciting project, for which I am incredibly grateful for. Now we have a well-established department and over 50 happy couples.
The wedding industry comes with challenges but working for the boys I feel really supported. I love the fact that I am creating the most magical day for a couple. It makes it all worthwhile and reassures me that this is exactly where I am meant to be.
I wanted to work at The Ducks as I love to cook and to eat. The Ducks philosophy of using locally sourced, sustainable, ingredients, reducing waste and considering the environment are all important to me.
I get to work across all three restaurants, which means no two days are the same. Working with chefs, the FOH team and in the office team, it is so interesting to me to see how each of these sections work and how they all come together to create The Ducks experience for the customer.
Everyday I am impressed by all the staff who work so hard and still manage to laugh and have fun. Everyone who visits us has a different story, I enjoy chatting to so many different people and hearing why they are coming in. There is nothing more fulfilling than seeing an event all fall into place - even better to have a client approach you to say that their event was everything they imagined and more. I love that the ethos of Three Blue Ducks continues to attract like-minded clients who have a passion for good food, urban aesthetics and having a great time!
My role at Three Blue Ducks allows me to be involved from the conception of ideas to the planning, creation and execution of a wide range of events, functions, parties and weddings.
During the 15 years I have worked in the hospitality industry I have developed extensive experience in on the spot problem solving - ensuring that customer experience always comes first - even when the unexpected pops up.
I have worked in many different areas of events however I would have to say my keen eye for detail was developed over the 6 year period I spent managing a team of stewardesses running events for high profile clients onboard luxury yachts between the Mediterranean and the Caribbean.
I now am well practised in coordinating successful events and functions and maintain great relationships with external suppliers and contractors. Every client has a different idea of how they want their event to run and I absolutely love assisting in that process whether it be consultation or collaboration. My main aim is that your event unfolds exactly how you envisioned. Knowing your food and what ingredients are going into each dish is highly important to Jensen. He believes the use of good quality ingredients and cooking techniques match good quality food.
Completing his apprenticeship under a celebrity chef and working at small three hatted restaurants, Jensen gained insights into different flavour combinations and techniques later used to help open four different restaurants around Adelaide. He hopes to educate other chefs and the City of Brisbane about cooking food thoughtfully, encouraging them to steer away from buying pre-packaged food and opting instead to take joy in making everything from scratch. In , Adam began his hospitality studies and was in awe of a visiting guest chef.
The following year he began work as an apprentice in the restaurant of that same chef, before moving onto work within the industry in Noosa on the Sunshine Coast and Mayfair in London. Duck Donuts also sells coffee, tea, donut breakfast sandwiches and now offers online ordering and delivery in many locations. To learn more about local promotions or locate the nearest Duck Donuts, visit duckdonuts.
His intention? By , Duck Donuts had expanded to four Outer Banks locations and the donut business was so successful that DiGilio was continuously approached about franchise opportunities by fans who begged for a Duck Donuts in their community. The first franchise opened in Williamsburg, Virginia, in , and there are now 97 open U. Open Accessibility Menu.
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