- 2 months ago
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00:00As the seasons roll by, I'm feeling more confident in my life as a farmer and I'm
00:11keen to expand my goat brood. So do you want to have kids? Goats? Yes. Key goats, yes. Key goats.
00:17And with my partner Kobe on board, it's time to prep my girls for their impending motherhood.
00:24So I need to worm them, I need to groom them and I need to clip their nails. The only thing is,
00:30it's just not that easy.
00:37Yeah, it's okay. Hey, come here. Come on. I've lulled them into a false sense of security.
00:46Now it's time to go in for the worming. This is the part where it always goes wrong. Come on,
00:52you're fine. It's just not that easy.
00:56Let's hope they're more receptive to the potential buck.
01:08Goats are fun because they're smarts and they're annoying because they're smarts.
01:11I'm Anneliese Gregory and for 20 years, my career as a chef took me around the globe.
01:21Oh yeah, it's not bad. A little while ago, I started my new life in a small Tasmanian timber cottage.
01:27I fall in love with romantic projects and this is definitely one of them.
01:34And now I'm ready to take on even bigger challenges, blending my chef life with my farm life.
01:39Not for you.
01:40And opening an eatery to the public right here in my home.
01:44I'm hoping to give people an experience, something that speaks to them.
01:49The vibe is amazing.
01:51I want to give them something that's beyond food. I was going to love it.
01:54I want to fill my brand new eatery with the best Tasmanian produce, inspired by my love of hunting,
02:02fishing and wild cooking.
02:10Every day starts the same, with a lot of mouths to feed.
02:18Today is no ordinary day. I'm adding to my livestock.
02:22So I'm off to see my neighbour Al and we're going to pick up some sheep.
02:26Hey neighbour. Morning.
02:31Sheep day. Sheep day.
02:32A little while ago, Al and I raised pigs for food.
02:36And now we want to raise sheep together.
02:38Raising the pigs with Al was a journey that we went on.
02:41It was a really great thing to, you know,
02:44not be buying pork and to have our own pork that we had raised.
02:47It was a really big growth journey to living in the countryside, I think.
02:51And, you know, I'm curious to see what will happen with the sheep
02:54and if that will be the same thing.
02:56We're on our way to pick up free lambs we've bought from a nearby farmer.
03:01They had some milk, some ones that they were milk feeding.
03:03They've weaned them off now and we said we'd love to raise them in your backyard.
03:11Hello. Hi.
03:18I'm Louise. I'm Annelise.
03:20Hello mate.
03:21Hey Al, how are you going?
03:22I'm good.
03:23Lovely day.
03:23It is gorgeous up here at the moment.
03:25It's beautiful.
03:26Our lambs are just in the yard up there.
03:29So I'll walk up there with you and we can try to get them in.
03:33Okay.
03:35Al and I will share free sheep, two females and a male.
03:38Look at their little willy faces.
03:42They're adorable.
03:44They look a lot like my dog.
03:47They don't look like Keena when she's shorn.
03:51She looks like a large brown rat.
03:54Do we need to shear these if we keep them?
03:56If you do keep them, you will, yeah.
03:59Louise wants to use a multi-pen process to safely navigate the sheep onto the trailer.
04:04I think if you guys can get the sheep into that little pen there,
04:09then I'll push them into this little section.
04:12Sounds like a plan.
04:14Okay.
04:15I'm going for this one.
04:16As first-time sheep owners, we have a lot to learn.
04:19I can't get it open.
04:22Oh no, there you go.
04:24All right, I got it.
04:25I'll just walk them to you.
04:26Yep.
04:27There you go.
04:29There you go.
04:30In you go.
04:30Go on, one of you, one of you get up.
04:39Come on, time to go up.
04:41You go.
04:42You look like a sheep.
04:43Up, up, up.
04:43Yay!
04:44There we go.
04:44Okay, come on.
04:45Onza.
04:46You go.
04:47Yep, you're not getting out.
04:48Oh.
04:50Oh, no.
04:51No, you're safe.
04:52Okay, good.
04:53Yes, come on.
04:53Yeah, you want to.
04:54Go, sheep.
04:55Come on.
04:57All right.
05:01Oh, you're welcome.
05:03I hope they settle in okay to their new home.
05:05I hope they do too.
05:07Rock and roll.
05:07All right, good luck.
05:09All right, let's get this sheep home.
05:16Our next test is to unload our new sheep safely into my paddock.
05:21All right.
05:21Go down there and bang that side or something.
05:26Okay.
05:28Yep.
05:28Come on.
05:29Look at all that grass.
05:31Look at all that grass.
05:33Come on.
05:34Come on.
05:34Move straight this way.
05:35Not through here.
05:36Not through here.
05:37There you go.
05:38Hey.
05:39Hey.
05:43I can't believe how simply they just went into the paddock and started eating.
05:46Yeah, I think they like the shade.
05:47They're eating already.
05:49I told you.
05:50Sheep whisperers.
05:52Owl is very keen to eat the sheep.
05:55I am less keen to eat the sheep.
05:57They're very cute sheep.
05:59They're not like those weird, ugly sheep.
06:02You know, they have little fluffy teddy faces.
06:05So I feel like I'd like to keep some.
06:07Pretty soon, I'll be opening an eatery here at home to the public.
06:16The key to success is fresh produce.
06:19And for me, local is always best.
06:22I'm heading down the road to meet Wasabi Scott, as they call him.
06:26He grows wasabi at a tiny farm in Glenheon called Cloud's End.
06:29And I'm hoping to be able to use it in the eatery and to be able to use it in a dish that I'm about to make.
06:42Hey.
06:44Hi.
06:45Welcome to Cloud's End.
06:48Scott Cunnington is the only boutique wasabi grower in southern Tasmania.
06:53So shall we have a look where the wasabi is?
06:55Yeah, let's do it.
06:56He specialises in the highly desirable Mazuma plant.
07:00So here we are, my small little plot.
07:03They thrive in this environment.
07:06They love us in here.
07:07Look at them.
07:08They do.
07:08Aren't they beautiful?
07:09Wasabi's powerful essence comes from 17 naturally occurring chemicals in the plant.
07:15But the true magic only happens when the stem, the rhizome, is freshly grated.
07:22I'm sure you've tasted this already, but just have a thoughtful masticate on that.
07:28I love a thoughtful mastication.
07:30And just feel like just it's alluring to where the wasabi in the tube punches you in the face.
07:40This is a slow burn.
07:42Yeah.
07:43So the wasabi in the tube is not real wasabi.
07:45What's it made out of?
07:47It's horseradish and coloured dyes and additives.
07:52Wow.
07:53Okay.
07:53So real wasabi is a far more seductive, takes you on a sensory journey.
08:04Alrighty.
08:05So I don't know if you've heard, I'm going to be opening a small eatery at my place in the valley.
08:09Yes, we're very excited.
08:14Word travels fast in these parts.
08:16And I would love to be able to use every part of the wasabi plant in there, if that was a possibility.
08:21Even if there's a time when you don't have rhizomes, but you have leaves, all the stems,
08:25I feel like I'd have a use for everything.
08:27Absolutely.
08:28We would love to supply you.
08:30Amazing.
08:32More pressingly though, I'm going fishing and I would like to take this one with me.
08:37Absolutely.
08:38Yes.
08:39I'm sure you'll do her very proud.
08:52I've been fishing plenty of times, but I've never caught today's target.
08:57The mighty Stripes Trumpeter.
08:59The perfect fish to serve at my eatery.
09:01I've had so many good stripes since I've been in Tasmania.
09:04It's just a really beautiful fish. It gets a lot of white fat in the belly, in the cold waters.
09:11It's just delicious.
09:12Tim Wybrow and Alex Bresner are local experts who pride themselves on sustainable fishing.
09:19But catching Stripes, as they're known, won't be easy.
09:23All right, so Tim, what are we going to be doing today?
09:25So we're in a pretty amazing marine ecosystem here.
09:28The target species today is Stripe Trumpeter.
09:30They're a fantastic eating fish. They fight really hard and they've got pretty decent stock levels
09:36down here in Tasmania.
09:38So the legal size for Stripe Trumpeter is 55 centimetres and we can get two per person or six per boat.
09:45So there's two methodologies that we'll use for catching Latris Lineata Stripe Trumpeter today.
09:49One is a jigging technique.
09:51This is called a jig, which we drop down to the very bottom of the water column.
09:56Another method is using a circle hook.
09:58The reason why a circle hook is really good is because it hooks the fish in the corner of the
10:03mouth rather than gut-hooking them in their stomach.
10:05So if that fish is undersized, then you're going to get a nice healthy release for it to
10:11continue on into the future.
10:15We're heading to Hippolyte Rocks, one of Tim's favourite spots for Stripes.
10:19And seals.
10:21Look at all the seals. How do they get up there?
10:23They have to wait for the tide to come in or different changes in weather conditions
10:26to be able to launch up there and get to their daybed, so to speak.
10:29Feels like Jurassic Park.
10:30It's crazy. I think the same thing every time that I come up here.
10:37So I've dropped a line. It's rigged with three circle hooks and
10:42waiting to see if there's any stripeys that come past.
10:44Deep sea fishing comes with no guarantees.
10:47I'll be happy to catch anything today.
10:50And every tug on the line brings a new sense of excitement.
10:53All right, we've got something on here.
10:55It's not a striped trumpeter, but I'm calling an ocean perch.
10:59A bit of bycatch.
11:00Ocean perch is better than nothing.
11:01Absolutely. It's a big cod.
11:04And one ocean perch.
11:05And an ocean perch.
11:07Not exactly the target species we're after today, but we're on the board.
11:13Since I've been cooking in Tasmania, the way that we cook down here is very much
11:17a response to what's around.
11:19The fishermen that I normally use, we ask to wait until we see what they have.
11:25Landing a striped trumpeter can be quite the workout.
11:28It's a pretty heavy rig.
11:29Oh, whoa.
11:30They weigh anywhere between 4 to 25 kilos and up to one metre long.
11:35There's a good rating 10 metres up off the bottom.
11:38How are you going over there?
11:39Yeah.
11:39Yep.
11:41Come on, muscles.
11:44I think I've got something.
11:47Oh, I just saw that we lost one.
11:56Oh, no.
11:57But that's okay.
11:58It's ocean perch.
11:59Where there's ocean perch, there's stripey.
12:01Good job.
12:02While the stripeys are playing hard to get,
12:05the mackerel, barracuda and ocean perch are keeping us in the game.
12:09Oh, just hooked up to a stripey here or something pretty big.
12:14Uh-oh.
12:16It's taking a lot of drag on me.
12:24Dropped him.
12:25I dropped him.
12:28That was a big fish.
12:30That was a stripey.
12:30That was great.
12:34As a chef, you can often buy a stripe trumpeter.
12:37But seeing how hard it is to actually catch one
12:40is giving me a completely different appreciation for how they get to the plate.
12:45With the light fading, we head to Fortescue Bay for an afternoon snack
12:49using the ocean perch I caught.
12:51We came here looking for stripe trumpeter.
12:54Instead, we caught some blue mackerel, some cuda and a lot of ocean perch.
12:59Yeah, it's just one of those lessons that sometimes you take what you're given.
13:03And we've been given ocean perch.
13:05So the sea is not a supermarket.
13:07Sometimes you just have to roll with the plan B.
13:10I think there's a big lesson in that in terms of we didn't get the premium fish,
13:14but something that's bycatch can still be delicious, can still make a great dish.
13:19Cooking in Tasmania, you have to have an A plan, a B plan and a C plan every day
13:24based on what might turn up.
13:27Cool. So I'm thinking seeing as we're now using ocean perch,
13:33plans have changed, but it's still very white fleshed fish.
13:37We make like a little ceviche and do a little bit of sashimi and just see what it's like.
13:41Yeah, that sounds fantastic.
13:42I'm keen to add my fresh wasabi leaves from Scott's farm to our ocean perch ceviche.
13:47For my sashimi, I've brought along accompaniments from the pantry to give it some kick.
13:53All right, so we've got a fermented pickle sauce, a chilli vinegar, lemon and koji,
13:59and a mothership hot sauce.
14:02To prepare my ceviche, I dice the ocean perch fillets and combine fresh lemon
14:06and a pickle hot sauce as my marinade.
14:09For me personally, I just don't think there's anything better than wild caught fish in general,
14:13in terms of texture and taste, muscle index, fat content.
14:17Oh, there's definitely nothing as the premium.
14:20For the sashimi, I then thinly sliced the fish fillets across the grain.
14:24A definite first for me and the crew, wild caught ocean perch sashimi and ceviche
14:31with fresh-hewn valley wasabi leaves.
14:34All right, give it a little crack.
14:36Mm-hmm, just a little dip.
14:42That's really good.
14:44Like it's not a fatty oily fish, it's really super lean.
14:48The sauce is good.
14:48Yeah, initially that sauce really hits your palate
14:54and then after a couple of bites and sort of starting to chew into it,
14:58I was expecting a bit more of a fishy taste afterwards,
15:00but there's no fishy taste at all.
15:04It's super clean.
15:04Should we try the ceviche?
15:06Yeah, let's try the ceviche.
15:07Wrap it in the leaf.
15:08Cool.
15:08Leaf-wrapped food.
15:10Yeah, awesome.
15:12No, you go.
15:19That tastes so fresh.
15:22I like the taste of the leaf as well.
15:24I'd almost classify that as a sashimi taco.
15:27Pretty much what it is.
15:28Wow, well done.
15:31Thank you so much for sharing that with us.
15:33I really appreciate it.
15:34Thank you for sharing all of your knowledge about fishing.
15:36Great job.
15:38I feel like the next time a fisherman walks in with a stripey,
15:41I'm just going to be blown away.
15:42I'm going to be like, this is so amazing.
15:44How did you even catch this?
15:46And definitely a lot of respect for it.
15:56If my eatery is going to be a success, I'll need the help of some very special people.
16:04Nikki's one of my friends from my previous cooking life in Sydney.
16:08She used to run restaurants in Adelaide.
16:10As luck would have it, she's moved down to Tasmania,
16:13and she's going to be partnering with me in the eatery.
16:16Nikki Freedley was part owner of one of South Australia's best restaurants.
16:20Oh, it's so beautiful.
16:23In the eatery, she'll look after the guests while I focus on the food.
16:27Apart from what's on the menu, I need a name for my eatery.
16:31We both have ideas.
16:33Okay, why don't we write them on the wall?
16:35I love that.
16:36Okay, cool.
16:37And then we can see them side by side.
16:38Perfect.
16:44See, this is way less overwhelming.
16:46This feels fun, right?
16:47This does feel fun.
16:47This feels like arts and crafts.
16:49Craft-a-noon.
16:50Yeah, craft-a-noon.
16:52It's what we're best at.
16:52Yeah.
16:53Some common threads.
16:54I feel like French is performing strong.
16:58Nikki and I share a passion for France.
17:00She comes from a Swiss-French family, and I used to work in Paris.
17:05It's a really interesting mix.
17:07Labrie is French for shed or shelter.
17:11Yeah.
17:11And so, you know, you would remember when the goats were living in here
17:14and the chickens were living in here.
17:16Hey, guys, guys, no, you don't live here.
17:19Out, out, out.
17:22So I just felt like that was cute and made sense.
17:25Aroha is a Māori word, and it means basically mother nature,
17:30but also like love and the world and all the things in it.
17:35Dice is like a name that gets passed down through the women in my family.
17:40The only problem is that I told Kobe, and I thought that was a great idea,
17:45and he was like, everyone in Australia is going to call it dicks.
17:47That's true.
17:48Okay, okay.
17:49What's the last one?
17:50Oh, Laurier, which is just French for bay, for the bay tree.
17:54The huge one outside.
17:55The huge bay tree outside.
17:56Yeah.
17:57Yes.
17:57The first one, Le Petit Creux.
17:59A la Franquette is saying that something is kind of like,
18:04a little bit stripped back, a little bit rustic.
18:06A table, which also like in English is kind of fun.
18:09And then the last one, Ina, being your grandmother's nurse.
18:13And I just thought that it's such a beautiful name.
18:15And it's short and it's sweet and it's precise and matriarchal.
18:20Rock, paper, scissors.
18:21I think we leave them on the wall and we let it sit with us.
18:24Yeah.
18:24All right.
18:25Good.
18:25So we got nowhere.
18:29No, now we have names on the wall.
18:30Yeah, now we have names on the wall.
18:31The painting's done.
18:32Yes.
18:33Ready to go.
18:34Ready to go.
18:34We're ready now.
18:36While I think about a name for my eatery,
18:38I need to keep making changes to my property if I'm going to have paying customers.
18:43So I've asked Nick from Milkwood over for some permaculture design advice.
18:48How are you doing?
18:49Good.
18:50I'm just going to have a look around if that's okay.
18:52Yeah, absolutely fine.
18:53I'm just making some lunch inside.
18:55So continue having a look around and I'll meet you outside under the tree for a snack.
18:59Fantastic.
19:01Nick is an expert in sustainable farming practices
19:04and helps farmers like me develop more efficient systems.
19:09I'm making him a potato galette with a wallaby ta-ta.
19:14They're two things that don't seem at first glance like they go together,
19:18but I've eaten it together before and it was exceptional.
19:21So I'm hoping Nick thinks so too.
19:24First, I'm using my mandolin to slice the potatoes.
19:28Yes, I'd probably recommend to everyone else to use a guard at home when using a mandolin,
19:33especially a brand new sharp one like this, but you know, I'm a professional.
19:43This is a recipe that I learnt to make in London when I was working in a French restaurant.
19:47We made a version there called pomsala days, but you know, it's a potato galette.
19:54I then add salt and butter.
19:55The salt draws out the moisture and the butter stops the potatoes from oxidising and turning brown.
20:02Then I line a pan with baking paper and start laying out the sliced potatoes in a circle.
20:08I like to start at the outside and work my way in.
20:11This is where you put the work in now because this is the side that people are going to see.
20:15You'll need to press down to ensure all the layers of potato stick together.
20:19I like to put a piece of paper on top of the potato galette
20:24and something to weigh it down a little bit while it's in the oven.
20:28Can be whatever you like. I find a pot lid is often the perfect size.
20:32Then I pop it into a hot oven to cook for around an hour.
20:40Next, it's time to dice the wallaby meat I got from my hunting mentor, Richard, on Bruni Island.
20:47I've made many renditions of Wallaby Tata in my time and served many renditions of Wallaby Tata.
20:53To be honest, this one I've stolen from Gordon Ramsay.
20:57But I'm sure Gordon won't mind me sharing it with you.
21:02All right, I'm making a little sauce for the wallaby.
21:05So it's a pretty traditional sauce for Tata.
21:07I've got a yolk. I've put in some Dijon mustard.
21:09We've got Worcestershire sauce, a little bit of a local hot sauce.
21:13Tabasco is probably traditional.
21:15Something that I never normally have in my kitchen, tomato sauce.
21:20Then I'm going to give it a little whisk.
21:24Yes, thank you, Luke. Luke is my rooster.
21:27Then it's time to whisk the ingredients together, adding lemon and oil.
21:31Capers, cornichons and shallots.
21:34And then combine with the wallaby meat.
21:37All right, now I'm going to try some.
21:39Moment of truth.
21:45Well, it's pretty tasty.
21:47Oh yeah, I'm not sad.
21:49Tiny bit of black pepper.
21:50Now all I have to do is plate it up and take it out to Nick.
21:56My Bruni Island wallaby Tata on a crispy potato galette is the perfect afternoon snack.
22:02And something I'm keen to add to my eatery menu.
22:05I can't wait to hear Nick's plans for my property.
22:10What have we got here?
22:11Wallaby and potato.
22:13So wallaby from Bruni Island, potato galette.
22:16And I feel like they're going to go pretty well together.
22:18Fantastic.
22:19Are you happy to do food first?
22:20Yeah, for sure.
22:24Have you had a wallaby tartare before?
22:25I haven't.
22:26Oh, are you happy eating raw wallaby?
22:30Yeah, sure.
22:30Okay, good.
22:31I was hoping you were the right person for this.
22:39Oh my god.
22:40Oh, is that a good thing?
22:42Mmm.
22:42Okay, good.
22:43That's delicious.
22:44My wallaby tartare has Nick's tick of approval for my eatery's menu.
22:49So I've been thinking a bit about your place.
22:51Hmm?
22:55I've drawn up a couple of base maps.
22:58I've given Nick a wish list for changes, including the old piggery shed,
23:02which Nick thinks could be the perfect new home for my goats and chickens.
23:06I would be happy to have the chickens and the goats housed in the piggery.
23:09How do you see it working?
23:11Okay, well I think it comes down to basically putting a gate through this fence
23:15and then just knocking a hole through that wall.
23:17We're going to have to do some stuff inside to make it chicken friendly
23:20and then they'll be pretty snug.
23:22But there's one more concern I have.
23:25Making the piggery safe.
23:26So it does look a little bit precarious, this tree at the moment.
23:30Yeah, I do think you're going to have to get someone in to look at that
23:33and unfortunately I don't think it's going to be cheap.
23:36Oh, it's not so much that.
23:39It's more the beauty of the tree that bothers me.
23:41Yeah, well I don't think we need to remove it completely.
23:43Okay.
23:44I think that, you know, they might tell you to remove it completely,
23:47but I think we can make it a lot safer by removing some of those big branches.
23:51Okay, all right. I will put that down on the list to look at.
23:56Nick gave me some pretty good advice and I think I've got a clear plan for the things I want to attack next.
24:01Number one is going to be using a little bit more of this piggery
24:05to be able to make a home for the chickens and the goats.
24:08You'd like that, wouldn't you?
24:13Next time.
24:14One, two, three.
24:15I take part in my first pheasant hunt.
24:18I face my fears and move my bees.
24:21I will get my confidence back.
24:22It just might take a while.
24:23And I start menu testing for my eatery.
24:26Well, it's a pretty intoxicating sound.
24:28I'll just be doing this for the rest of the afternoon.
24:56I'll just be doing this for the rest of the day.
25:00Bye, bye.
25:00Bye.
25:01Bye.
25:01Bye.
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