While on the North West coast of Tasmania, herding cattle across the ocean at low tide to Robbins Island, Matthew has a new business idea. The Wagyu beef that he samples here – at Hammond farm, is the best he’s ever eaten. Sadly, only foreigners get to taste it. With Nick and Ross, Matthew brainstorms an idea for Long Table Lunches, where the three of them will create multiple-course menus from produce sourced exclusively from the local area.
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