00:00One of the chefs I used to work for in France told me Annelise, never buy vegetables from
00:10someone whose name you don't know. And in Tasmania, it works out because they're never
00:14too far away. You're able to know the people that grow your food.
00:20One farmer I've got to know lives on Bruni Island, a short ferry ride from my home in
00:25the Huon Valley. Richard Clarke is my chief wallaby meat supplier, and he's promised to
00:32take me hunting tonight.
00:34Richard was one of the first producers that I met when I came to Tassie, and he's an extremely
00:39ethical hunter, and he's a great shot. But the most important thing is that his wallaby
00:45meat is the best that I've had.
00:48Hi Annelise, how have you been?
00:49Yeah, I've been good.
00:50Yeah, good. What have you been up to?
00:52Well, I'm going to be opening a small restaurant, so I'm going to be needing some more wallaby.
00:56Cool. We'll supply the wallaby for you, but you have to come and shoot it yourself.
01:00Okay.
01:00Okay.
01:01I will give it my best shot.
01:02I do believe that if you're going to eat meat, you should be able to kill the thing yourself.
01:10But it's a really hard conversation to have, and it's a really hard thing to do. And not
01:16everyone needs to go on that journey. It's just something that I felt I should do for myself.
01:22And that was being decided.
01:26And that was before, and I hope to see that I another girl!
01:28See a picture going on a boat.
01:31So that was the G Assad thing I did.
01:31The ship is streamlined to our lives, or was always aлей RESAek birthdayели that I was
01:34hoping for.
01:34So that was today, well, the within the three of us.
01:37This is a prayer that's going to be taken from here globally, but a day
01:41for somefeeding people.
01:43I'llấy it.
01:44I kost1 foot!
01:46And then it goes home.
01:47I didn't even know the way that.
01:48Why did we inhale it?
01:49That's a right to look at años 3 quotas and Wilk.
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