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With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a food utopia. Visit Tasmania’s first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world’s highest-quality beef. Meet a truffle expert who took a gamble on Tasmania’s climate and won when he became the only person in the past century to grow truffles in Australia. Then head out to a smokehouse located in an organic apple orchard. Back in the Gourmet test kitchen, food editor Paul Grimes prepares a recipe for Mediterranean Lamb Salad, a dish made from an interesting cut of meat he discovered in Tasmania.