Matthew has sourced Tasmanian-milled flour and locally grown olive oil, and catches up with an artisan sourdough breadmaker for tips. On an outdoor wood fire, they experiment making bread using local flour and imported flour. He discovers that Tasmanian flour is low in gluten, and better for making cakes. He tracks down a veteran winner of cake prizes to get some tips. His next visit is to the empire of cake, the CWA [Country Women's Association], to test whether his cake, made completely from local ingredients, stands up against those of renowned cake makers.