How does a long lazy meal shared around a farmhouse table in the Huon Valley in Tasmania sound? Particularly when you're served multiple dishes straight from the gardens and paddock - all seasonal, all grown by hand, and all cooked in the open kitchen. The venue is called Fat Pig Farm and they say "everything possible has been sourced from within the farm itself, including from the 1.5 acre market garden". We'll be joined by Head Chef Niccola Mudge to talk all about it.