- 2 months ago
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00:00I'm at Cane Farm, my favourite stone fruit orchard in Southern Tasmania.
00:08They're actually closed today, but they've let me in to pick the first of the season peaches.
00:13Their fruit is just amazing. They let it ripen on the tree until it's perfect.
00:18They have so many different varieties and it's one of my favourite parts of the year is coming here to get stone fruit.
00:25I love to cook with them, I love to preserve them, and the leaves, they've got a really unique flavour.
00:34I might need to steal some leaves as well.
00:37And I'll make good use of these fresh peaches in a recipe soon.
00:43I'm Annelise Gregory, and for 20 years my career as a chef took me around the globe.
00:49Oh yeah, it's not bad.
00:50A little while ago I started my new life in a small Tasmanian timber cottage.
00:56I fall in love with romantic projects, and this is definitely one of them.
01:01And now I'm ready to take on even bigger challenges.
01:04Blending my chef life with my farm life.
01:07And opening an eatery to the public right here in my home.
01:11I'm hoping to give people an experience, something that speaks to them.
01:16The flavours are amazing.
01:18I want to give them something that's beyond food.
01:20I was going to love it.
01:22I want to fill my brand new eatery with the best Tasmanian produce.
01:27Inspired by my love of hunting, fishing, and wild cooking.
01:31With the opening of my small restaurant not far away, the pace of life is increasing.
01:44Today, shelves I ordered for the eatery have arrived, thanks to my delivery man and partner, Kobe.
01:50I've just had some shelves turn up.
01:54Kobe has very kindly gone to collect them for me.
01:57They are old cheese board shelves from France.
01:59Moment of truth.
02:00I did measure it.
02:02How well does AG measure?
02:04Well done.
02:05Pretty good.
02:06Pretty close, but pretty good.
02:08Thinking about the opening of the eatery makes me really stressed and really anxious.
02:13I try to think about it as little as possible.
02:16Obviously that doesn't always work out well because decisions need to be made.
02:20It's a huge change.
02:21This is a big piece of furniture.
02:23Just all gotten kind of hectic.
02:25But I guess that's what always happens.
02:27Kobe is a lot handier than I am.
02:29So he does occasionally get the odd call of like, my fuel pump's not working.
02:34What do I do?
02:35It's very handy to have someone like that in your life.
02:37I'll use these shelves to display all my homemade preserves, condiments, and pickles for my eatery guests.
02:44Okay.
02:45Good.
02:46Need a while to take it in.
02:47Alright.
02:48See ya.
02:51And off he goes into the night.
02:54But I have shelves.
02:57There's also plenty of action outside the eatery.
03:01Luckily, my goats don't seem bothered by all the fuss.
03:05But the sheep I'm sharing with my neighbour, Al, are being a little standoffish.
03:10I've been trying to get closer to the sheep, but they're just not very interested in humans.
03:14See?
03:15Now they're all hiding in this bush to get away from me.
03:17But some of my animals are a little too close for comfort.
03:21I love my bees and their honey.
03:23But a little while ago, I was badly stung.
03:26Long story short, I wound up in emergency and I'm now allergic to bees.
03:30And they're like, you know, the next time can be anaphylaxis.
03:33There's no way of knowing.
03:34We suggest that you don't keep bees anymore.
03:36I have eventually decided to still keep the bees because apparently I like a little bit of danger in my life.
03:43So for my safety, they're moving 20 metres away from my house.
03:47And I've asked beekeeping expert Yves Ginnah to lend a hand.
03:51Since I last saw you, a few things have happened.
03:54Number one, I tried to catch a swarm and a branch broke and they all flew up and stung my face.
04:00And I'm now allergic to bees.
04:03Bee sting can be very sharp.
04:06A little bit after this, Kina got stung by a bee and we wound up in the emergency vet's clinic in the middle of the night.
04:12And so, Kina is also allergic to bees, as it turns out.
04:17Today, Yves has brought along his daughter, Adele, who at the age of just 13, has more bee-moving experience than me.
04:24We cannot just pick the hive and move it. We need to go out of the place.
04:28It turns out that moving a hive a small distance is a big deal.
04:32We need to go out of the district because their home belongs to here.
04:37If you move two metres away, they will still fly back.
04:41So we break this foraging knowledge.
04:43We go out of it and come back in two or three weeks to the place you need in the orchard.
04:50We need to let them know they belong to new territory before they come back here.
04:55So what Yves is saying is to shift my bees just 20 metres, I first have to move them two kilometres away.
05:02Apparently, this will reset their internal GPS, allowing them to get used to their new surroundings.
05:09Then, after two or three weeks, they can return to their new forever home, a safe distance away in my orchard.
05:19Despite the fact that this is literally a death trap for me now, I'm actually feeling kind of calm about it.
05:24It's good for your self-confidence, for our self-confidence.
05:28Yes. I will get my confidence back. It just might take a while.
05:35OK, let's do this.
05:37After smoking the hive, the bees return home, ready to be moved.
05:43We're just waiting for as many bees as possible to be inside the hive before we seal up the door.
05:49There goes nothing.
05:50One. Two.
05:51Yep. Three.
05:52Three? Yep.
05:54OK.
05:55If I'd known it would be this hard, I would never have put it there.
06:01OK, and the bees will be OK?
06:02They would be fine.
06:03OK.
06:04Yeah, yeah.
06:05I trust you.
06:07All right.
06:08All in the bee bag.
06:09Yep, with the bees in the back.
06:11Yep, the bees in the back.
06:14Then it's a two kilometre drive to a neighbour's farm.
06:18With the bees safely sealed, I can relax a little and remove my veil.
06:23OK, so the bees are in their new home in the olive grove and they're going to stay here for two to three weeks and then we'll move them back.
06:29That's it.
06:30OK, perfect.
06:31I'm hoping that the bees have a great bee holiday away from here with some fresh flowers, but also I kind of miss them and I'm looking forward to having them back in their new space just a little bit further away from the house.
06:42With my bees taking a break, I've been invited on a pheasant hunt, something I haven't done before.
06:58One of the things I miss about my time cooking in Europe was the sense of tradition surrounding the seasons.
07:04One of those was game season.
07:06The very first hunt I ever went on was a duck hunt in Scotland and it was a real eye opener for me.
07:12I'm heading to Twomley Farm in southeast Tasmania to understand more about game birds and maybe cook a pheasant in the outdoors.
07:20I've never been on a pheasant hunt before.
07:22I've heard they can be quite flighty and they're really good at camouflaging themselves, so I'm going to lean on some local knowledge.
07:28I'll be hunting with Elizabeth and Angela Turvey, the sisters who own Twomley Farm.
07:38Hi.
07:39Hi.
07:40Hi.
07:41Welcome.
07:42Good to see you.
07:43How are you?
07:44So you ready to jump in?
07:45I think so.
07:46Good.
07:47We've got a great hunt for you today, so we just need to do the safety briefing first.
07:50So I'll hand this over to Brian, he can show you the ropes.
07:53Our hunt master is Brian Green.
07:55And the first and most important rule is to keep your gun open.
07:58Then you can't hurt anyone.
08:00Then your fail safe is the safety mechanism.
08:02Safety on this gun is back.
08:04OK.
08:05There you go, Annelise.
08:06It's been ages since I used a shotgun, so to get my eye in, the team suggests clay shooting practice.
08:13When you're shooting a moving target, are you aiming slightly in front of it?
08:17Like where do you aim for?
08:18So you're sort of rising your gun following the target.
08:20Mm-hm.
08:21And as soon as you block it out, bang.
08:22Ah, OK, I see what you're saying.
08:24Yeah.
08:25Cool.
08:26Before it gets to the...
08:27So you follow the target, and then once it's blocked by this, then that's when you shoot?
08:30Yeah.
08:31OK.
08:32Let's get a couple of crackers in there, eh?
08:34You've got two carriages in your gun, which means you can fire two shots, bang, bang.
08:38It's just a matter of pulling the trigger twice.
08:40OK.
08:41It's on safety.
08:42Yep.
08:43When you're ready to fire, you push that safety forward.
08:45OK.
08:46Back leg straight or back leg broken too?
08:48Yeah, just so that you're actually leaning into it.
08:51OK.
08:52OK, pull.
08:53Ah!
08:54Ah!
08:55Well done!
08:56That was a fantastic shot.
08:57Well done.
08:59Congratulations.
09:00Thanks.
09:01Of the seven clay targets, I managed to hit six of them.
09:07Now it's time for the real thing.
09:10All right, let's do it.
09:11Let's do it.
09:12I'm feeling a little bit confident now after the target practice, but apparently the wild
09:16birds can be really wily and it's hard for a seasoned hunter to get them.
09:21So we'll just have to see how it goes.
09:24So how long have your family been on this farm?
09:27So 150 years this year actually.
09:30Wow.
09:34If we just walk a couple of metres apart, and once we get over there, we'll light up and
09:41then just walk abreast.
09:43So if we're walking abreast and we see a pheasant, how is it safe for us to both take a shot?
09:50As long as the bird's got sky around it, anything too low, it's far too risky.
09:56OK.
09:57You just never know what's in front.
09:58Pheasant hunting isn't like wallaby hunting.
10:01I mean, they're obviously introduced and they're not a native species.
10:05And so it's very different.
10:07It's also a different type of hunting with shotguns.
10:10Elizabeth and I are hunting ring-necked pheasants and Angela is on loading duties.
10:15Brian and his dogs will flush out the birds.
10:18Are you ready for us to go?
10:20Yep, you can start wandering along.
10:22Roger.
10:24The creek is a really good cover for all manner of animals.
10:28You know, wallabies and pheasants.
10:31And particularly they've got a really good food source right next to it.
10:35So hopefully we'll get some flushed out so we can get one for the table.
10:41OK, fingers crossed.
10:42Yes, absolutely.
10:43I can hear them.
10:45So we might just move.
10:46OK, I can hear them too.
10:47I can hear dogs.
10:49Are you there, Brian?
10:52Yes?
10:53Yeah.
10:54Is there something there?
10:56Oh, there's a dog.
10:57Yeah, you can hear there.
10:58There's a gap in the model tree.
11:00We can see Missy.
11:02OK, we're at the gap now, Brian.
11:04Yeah.
11:05Are you in position?
11:06Are you coming the right way?
11:07Roger.
11:08We'll get ready.
11:09Are you pointing one right now?
11:11Here we go.
11:13Are you pointing one right now?
11:18Here we go.
11:19Hey!
11:20There, there.
11:21Oh, it's just walking along the ground.
11:22Yeah, it's just gone down.
11:23It's just gone down that way.
11:24In reality, it's definitely a lot harder to get them than you think it might be.
11:38You've got to come down about another 100 metres.
11:40We were looking the wrong way.
11:43Where are the other hunters?
11:44Am I pointing my gun at anyone?
11:46There's a lot of stuff that goes through your mind and you have very little time to be able
11:50to take the shot.
11:52They come out of the bush really erratically and you have no idea if they're going to be
11:57directly overhead or like low to the ground.
12:00So it's really difficult to plan for.
12:02Missy, where is he?
12:04Where is he?
12:05Where is he?
12:06I think they came out there didn't yet.
12:07It's up here.
12:08There's a lot of real big side to side tail wagging I've noticed when they smell something.
12:13Oh!
12:14There it is!
12:17Fetch him!
12:18Fetch him tiger!
12:20The undergrowth camouflages the pheasants, but eventually the dogs flush out one bird.
12:25Who's he?
12:26Who's he?
12:27There's a bird there somewhere.
12:28Who's he?
12:29Here he comes.
12:30One, two, three.
12:32Ah!
12:33Beautiful work!
12:34Well done!
12:36Look at that.
12:37Nice bird, eh?
12:38Yeah.
12:39Definitely beautiful.
12:40Yeah.
12:41Well done.
12:42Well done.
12:44Alright.
12:45Ready to cook.
12:46Come on little pheasant.
12:47Alright, let's go.
12:48Okay.
12:49After our huge day hunting, I'm going to cook a pheasant over an open fire to say thank
12:54you to my guides.
12:58I had no idea that wild pheasants were so wily and so good at camouflage because they have
13:03such bright plumage you'd think that you'd just be able to spot them, but they really
13:08like hunker down and disappear into the grass.
13:11Like you just can't see them when they're straight in front of you.
13:14So yeah, surprisingly difficult.
13:16While harvesting game for personal consumption is legal, there are strict laws in Tasmania
13:22regarding restaurants.
13:23I'll need to find a licensed supplier for my eatery.
13:27The plucking of a bird does feel a bit like a meditative process, I suppose.
13:34That you're preparing it for the table and getting it ready.
13:37It's not a fast and easy job, but it's one that needs to be done.
13:41I'm going to spatchcock the pheasant because I feel like on the fire that might be the
13:50most even way to cook it.
13:52So we are going to cut along the backbone.
13:56Spatchcock is a technique we use with chicken, quail or game to remove the backbone so it
14:05lies flat and open on the grill.
14:09That way it should cook the most evenly seeing as the heat is just coming from one direction.
14:15I then season and cook over the open fire.
14:18I'm cooking the pheasant skin side down to protect the meat.
14:22The wild pheasants, they dry out really quickly.
14:25So it's really about finding a way to work around that to try and keep moisture in there.
14:31Then I prepare a condiment using the peaches and leaves I picked from Cain's Orchard.
14:37Alright, so in here I've got some butter, two different colours of peaches.
14:41There's some thyme, some peach leaves, some sage and I'm going to deglaze it with a little
14:47bit of honey and vinegar once they're finished.
14:50To complement our meal, I've cooked some Bismarck potatoes grown here at Twomley Farm.
14:55I think I'm ready for the guys to come in.
14:57I just cut the cooked pheasants, added them to the peach mix and now it's just all together
15:02being harmonious in a pan.
15:04Our meal is ready.
15:06Wild pheasant cooked over the fire with roasted peaches and Bismarck potatoes.
15:12Hey.
15:13Hi.
15:14This looks amazing.
15:16Oh, thank you.
15:17So how did you enjoy the hunt?
15:20It was really good.
15:21It was very interesting.
15:22It was just quite hot.
15:23Yes, it was.
15:24Is the only thing.
15:25Yeah.
15:26But it's very different to shooting clays.
15:28Like you just don't know at what speed, what velocity, what angle they're going to be coming
15:33from.
15:34And they were zooming past, weren't they?
15:35Yeah.
15:36So we did well to get what we did.
15:38And what have you got hooked up for us here?
15:41So I just spatchcocks the pheasants, gave them a little brine.
15:44They're looking great.
15:45Cooked them skin side down over the fire.
15:48And then I've made a little condiment out of peaches and fresh herbs and honey and just
15:53like put them all together.
15:54There we go.
15:55Some of the juicy bits.
15:56Ah, beautiful.
15:57Yep.
15:58I've eaten a lot of pheasant in my time, but I have to say this is the most tender that
16:02I've ever had it.
16:03Roll.
16:04Yeah, well done.
16:06Beautiful.
16:07I just feel really privileged to be able to cook this produce in such a magical place.
16:15It's kind of one of those, you know, pinch yourself moments.
16:19Who's going to lead the toast?
16:21Brian is going to do the toast as hunt master.
16:24All right.
16:25Well, look, it's been fantastic having you here, Anneliese.
16:28We've just enjoyed some beautiful pheasant.
16:30And in the end, the pheasant had to die for us to do that.
16:35We always toast the birds.
16:37Let's toast the birds.
16:38To the birds.
16:39To the birds.
16:52Sam, the local plumber has dropped into work on the washroom in my eatery.
16:56Hey Sam, when you have time, do you think you can work on my kitchen sink?
17:00No worries.
17:01Okay.
17:02All good.
17:03Now I'll try to ignore all the workers and focus on another meal I might put on the eatery
17:08menu.
17:09Today, I'm using one of my favourite cuts of meat.
17:14I'm making a porchetta.
17:16So that's basically an Italian pork roast.
17:19That's the belly and the loin rolled together.
17:22And you can use whatever seasonings you want.
17:24There's a bunch of traditional things.
17:26I'm going in a slightly non-traditional Tasmanian version.
17:29But the first thing that you need to do is score the skin.
17:32I use a craft knife.
17:33You know, one of those kind of don't try this at home sort of moments.
17:36Or just, you know, keep your eyes on your hands while you're doing it.
17:39First, I butterfly the pork flat and sprinkle dried Tasmanian pepper berry instead of the
17:46traditional pepper.
17:47Next, I'm going to season it.
17:49I've got this mixture that I've made.
17:50It's Tasmanian sea salt, dried oregano, wild kundia and wild fennel.
17:55And that is delicious with a lot of things, but will be especially delicious with pork.
18:00I then chop fennel from my garden and sprinkle it over the pork.
18:05Then I trim the edges to ensure a nice round roll.
18:09So now I'm just going to truss it up just to keep it in that round shape.
18:15Because nobody wants a flat pork in it.
18:20The most important thing here is that we really need to dry the skin out now.
18:24So that we can get a really crispy 360 degree skin on it.
18:28So I'm going to stick it in the fridge and let it do its magic.
18:34I'll leave the porchetta in the fridge overnight to allow the skin to dry.
18:38To ensure crunchy crackling tomorrow.
18:45Tasmania is known as the Apple Isle and in the Huon Valley, they're literally everywhere.
18:50There's any number of producers, large, small side of the road stands, and you can also just go and forage them yourself.
18:56With the porchetta resting in the fridge, today's mission is to track down some Huon Valley apples to serve with the meal.
19:03I'm heading to Franklin to meet a very tiny apple producer who's really interested in regen ag or regenerative agriculture.
19:12And that's something that I'm curious about as well.
19:15The apple industry began in the Huon Valley in the 19th century and has evolved thanks to farmers such as Celia Leverton, who's leading the way in sustainable practices.
19:25It came from a curiosity of actually wanting to know how we can farm profitably without damaging the land, without taking away from it.
19:34So that we're putting back in all the time.
19:37Most people around here at the moment are really dry.
19:40Yeah, as you can see, it's green here.
19:42So, you know, there's no chemical use, there's no irrigation, I don't supplementary feed animals.
19:47You know, the input costs are very, very low, so that makes us very profitable.
19:51Mm-hmm.
19:52So if it's profitable and it's good for the environment, then why not?
19:55Absolutely.
19:56Yeah.
19:57Yeah.
19:58So here's the fruits of our labour, so please help yourself.
20:04These Huon Valley apples will have a fresh, crisp texture and go nicely with my porchetta.
20:13Thank you so much for these.
20:15I can feel myself falling down the rabbit hole of regen ag as well.
20:19You're very welcome.
20:24With my apples by my side, it's time to head home to cook the porchetta that's been resting in the fridge.
20:30As you can see, it's a pretty large pork roast, but I have trouble just cooking for myself.
20:34It's like a physical impossibility for me after so many years of cooking for the masses.
20:38So this will be for me, maybe for the next door neighbours.
20:42First, I'll cook the porchetta for two hours at 160 degrees.
20:51Just gonna have a quick temperature check.
20:53It's looking good.
20:54It's definitely cooking.
20:55The skin's really drying out.
20:57The fat's starting to render a little bit, which is exactly what we're after.
21:00So I'll give it about another 10 minutes and then I'll start crisping the skin.
21:05Hey, Gaines.
21:06My partner, Kobe, has arrived to help me with the porchetta.
21:09He's a chef and runs some restaurants in Hobart.
21:12Hello.
21:13Hi.
21:14Hey.
21:15I grew a fennel.
21:16You did.
21:17This is the job I'm about to give him.
21:18So I'm doing a porchetta with apples and now fennel.
21:22Yeah.
21:23So I thought if you make a salad, I will crisp up the skin and make a vinaigrette and then
21:28we should be good to go.
21:29Cool.
21:30I'm on salad.
21:31Next, I crank up the oven to 240 degrees.
21:34How was your day?
21:35Pretty good.
21:36No one died.
21:37Nothing caught fire.
21:39That's what we measure upon, is it?
21:42I'm giving myself like achievable buzz.
21:45I just really don't want this oven to break.
21:47Fingers crossed this oven's strong enough to be able to crisp it.
21:49I will be right.
21:50Cool.
21:51I'm sure it'll be delicious.
21:52Ah!
21:53You aren't the one that's been here when I've had to have the electrician out to fix the
21:57oven three times.
21:58I will go see if there's a switch I need to flick.
22:00The oven that I have in my kitchen is great.
22:02It's fully electric, but it's always blowing fuses constantly.
22:05I think I just push it a little bit too hard at times.
22:09But after fiddling with the fuse box, normal cooking resumes.
22:13Got it!
22:16Kina seems to be saying the pulket is ready, so I'm going to have a look.
22:19It smells like it's ready.
22:20Oh!
22:21Ooh!
22:22Yeah, it's looking ready.
22:23Watch out, Gates.
22:24What do you need to do?
22:25I need to do the knife test.
22:26Please.
22:27Yep.
22:28Well, it's a pretty intoxicating sound.
22:30It's pretty good.
22:31I'll just be doing this for the rest of the afternoon.
22:32It sounds like it's ready.
22:33Do you want to have a go?
22:34It sounds like it's ready.
22:35Yeah, come on.
22:36That's really satisfying.
22:38Sounds like it's good to go.
22:41Next up is the Huon Valley apple and radicchio salad.
22:45So, I'm going to do a walnut and apple dressing.
22:49Yeah, yum.
22:50Kobe's been a friend for a long time, before he was my partner,
22:53and we really enjoy cooking together, and there's no feeling of one-upmanship
22:58or anything like that, which is one of my favourite parts about it.
23:02We're not in competition with each other.
23:04We're trying to help each other to do our best.
23:06All right.
23:07I'll take the salad.
23:08You bring the pork?
23:09Yeah.
23:10To the table.
23:11My Tasmanian twist on a traditional porchetta,
23:14with pepper berry, wild kunzia, and fennel,
23:17served with an apple and radicchio salad.
23:20Just a casual meal for two.
23:21Two and a half.
23:31Nailed it.
23:32Yum.
23:33Delicious.
23:34Crackling is so good.
23:35That is perfect.
23:36It's so wild fennel-y as well.
23:40Super high-quality small farm pork is hard to come by at the moment,
23:43but if I can get it, it'll definitely be going into the eatery.
23:47So there's like a few sandwiches in that, but what are you going to do with the rest of it?
23:50I don't know. I'm kind of thinking we should give Al a call.
23:53I truly appreciate it.
23:55Is that not what neighbours are for?
23:57Mm.
23:58I wouldn't be upset if someone drops some porketta in my letterbox.
24:01Yeah, we will share the porketta around.
24:03Share the porketta love.
24:04Yes. Share the porketta love.
24:08Next time, my goats begin their pregnancy adventure.
24:12It's not like a love hotel. It's more like goat tinder.
24:14I go trout fishing close to home.
24:16Cool. We got a fish.
24:17I learnt to do this technique in a free Michelin star restaurant in Paris.
24:21And I cook with my old boss and new neighbour, Chef Peter Gilmore.
24:25I'm going to cut this bad boy in half.
24:29Oh, is it good?
24:46Bye.
24:47Yeah.
24:48See you next time, Pag Dynasty.
24:49I look forward to heute.
24:51See you next time.
24:53Bye.
24:54Bye.
24:55Bye.
24:56Bye.
24:58Bye.
24:59Bye.
25:00Bye.
25:01Bye.
25:02Bye.
25:03Bye.
25:04Bye.
25:05Bye.
25:06Bye.
25:07Bye.
25:08Bye.
25:10Bye.
25:11Bye.
25:12Bye.
25:13Bye.
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