Duck Ballotine was one of Chef Nik Hill’s award-winning dishes at the Bocuse d’Or Australia national selection, earning him the Golden Knife trophy and the honour of representing Australia at the world’s most prestigious culinary contest.

In this session, Nik reveals his techniques for breaking down a whole corn-fed duck from Aurum Poultry Co., then creating a rolled ballotine that blends French culinary tradition with his contemporary style.

Named Gourmet Traveller Chef of the Year and recipient of La ListeOs global ODiscovery Gem Award,O Nik is known for his commitment to sustainability, nose-to-tail cooking, and seasonal ingredients, making him a leading figure in SydneyOs dynamic culinary scene.