Join Chef Jack Basoff as he showcases Seared Tathra Place Duck Dumplings with Watermelon Rind Kimchi and Ginger XO, celebrating regenerative farming and zero-waste creativity. Sourcing ethically raised duck from Tathra Place, Jack highlights how beyond free-range practices restore soil health and produce exceptional flavour.

Demonstrating a true paddock-to-plate philosophy, he transforms overlooked watermelon rind into vibrant kimchi, proving that sustainability drives innovation. With refined technique and thoughtful storytelling, Jack shares how chefs can champion local producers, minimise waste, and deliver powerful dining experiences that nourish both people and the planet.