This delicious collaboration between Three Blue Ducks and local suppliers will showcase the very best of the Northern Rivers. Expect to taste rich salumi, the freshest seafood, succulent venison and plenty of gooey mozzarella from local producers in the region’s renowned food bowl. Each week will see a new casual two-course dinner menu designed in collaboration with a different supplier to create the ultimate foodie experience, paired with a perfectly matched sips.

For the sea-foodies, Friday August 2 is your time to shine, with freshly shucked oysters and a menu of delicate fish from Bay Seafood on offer as you sip on Willie Smiths’s organic apple cider. For the carnivorous folk, the Friday August 16 dinner will feature a menu based around Fair Game Wild Venison, perfectly paired with gin cocktails from Tintenbar Distillery. On Friday August 23, diners will enjoy specially curated dishes from The Farm Grower’s Collective and fresh breads from The Bread Social as they sip on the infamous Ink Gin from Husk Distillery. Cheese and wine fans will love the instalment on Friday August 30, as they nibble on gooey treats from Byron Bay Mozzarella and taste matched drops from Jilly Wines.

The Producer’s Plate dinner series at Three Blue Ducks costs $50 per person and includes a casual two-course dinner and drink on arrival. Book your place online or call 02 9389 0010.