Meet the Producer Dinner at Little Hunter

2013-04-30

We expected 4 courses, we got 6!!!

For lovers of serious meat, Little Hunter has been a welcome addition to the city’s food scene, and they’re about to get another hit of satisfaction with the first in the restaurant’s monthly series of Producer Dinners. The subterranean grill house will be showcasing the exemplary Wagyu from Robbin’s Island, just off the northwest tip of Tasmania.

John, Keith and Chauncey Hammond have been selectively breeding full-blood Japanese Wagyu since the early nineties, and the dinner will see Gavin Baker – who most recently dazzled diners during the Melbourne Food and Wine Festival with his creative use of smoke during the cooking process – serve up four courses featuring the amazing product, all with matched wines.

The team at Little Hunter have voiced their commitment to showcasing the best in Australian producers, and in Robbin’s Island Wagyu – with all the beef being totally organic and sustainably grazed across rotating pastures – they have found an ideal starting point.

Little Hunter Robbins Island Wagyu Menu - Chef Gavin Baker

Greenham TasmaniaBrand TasmaniaMeat & Livestock Australia
John, Keith and Chauncey Hammond have been breeding Japanese Full-Blood Wagyu on Robbins Island since the early 1990’s. Gary McGowan and local riders helpjng with a Robbins Island Cattle MusterThe cool climate, salt air, and pristine environment are ideal for naturally raising some of the most tender and best tasting beef in the world.  View to Robbins Island, TASAussie BeefRiders view during Robbins Island cattle musterLocal riders helping with one of the Robbins Island mustersJohn Van Adrichem - Robbins Island Grass Fed Wagyu.