Torquay

Many restaurants today practise low-waste cooking. Torquay’s rebooted Samesyn goes much further. Chef Graham Jefferies and his team infuse garlic peel into oil, brew persimmon pulp into mead, and turn duck trim into garum. But they also use rescued ingredients – such as knobbly carrots, woody pumpkins and oversized potatoes – from regional food relief charity Feed Me.

The unloved food keeps Samesyn’s bills down so it can funnel more profits back to the same organisation: $13,000 in six months. The mindset extends to Samesyn making its own soap and washing its own laundry to avoid plastic packaging. There are no landfill bins in the restaurant – just compost and recycling.

Best of all, dishes are delicious and satisfying, proving food for good can also mean good food.