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00:00Oh, the gin's arrived.
00:01A few weeks ago, I dropped some flowering kunzia off
00:04at a local distillery to infuse a batch of my own gin.
00:08Just like that.
00:09Just like that.
00:11Now my gin has arrived, and it's time for the unboxing.
00:14These are the first samples of the kunzia honey gin.
00:16Oh, it's very well waxed when you're trying to open it.
00:21There we go.
00:23Oh, love the smell of beeswax.
00:26Oh, it's really interesting.
00:28All right, I can't wait to try it.
00:30I'm going to wait for a friend, though.
00:32And that friend and I will be ready for a drink a little later.
00:37I'm Anneliese Gregory, and for 20 years,
00:40my career as a chef took me around the globe.
00:43Oh, yeah, it's not bad.
00:44A little while ago, I started my new life
00:47in a small Tasmanian timber cottage.
00:50I fall in love with romantic projects,
00:53and this is definitely one of them.
00:55And now I'm ready to take on even bigger challenges,
00:58blending my chef life with my farm life.
01:01Not for you.
01:01And opening an eatery to the public right here in my home.
01:05I'm hoping to give people an experience,
01:09something that speaks to them.
01:10The flavors are amazing.
01:12I want to give them something that's beyond food.
01:15I was going to love it.
01:16I want to fill my brand new eatery
01:19with the best Tasmanian produce,
01:21inspired by my love of hunting, fishing, and wild cooking.
01:39It's a huge day for me today.
01:41It's finally happening.
01:43So the goats and the chickens are going to have a brand new home
01:46inside the piggery where they have loads of space
01:48and a little jungle gym.
01:50And the chicken coop is going to be torn down.
01:54All of today's work is part of tidying up
01:57and preparing to open my eatery to the public.
02:00In charge of operations is my old fly fishing buddy,
02:04Harley Watson, who's also a carpenter by day.
02:07His dad, Vince, is driving the excavator.
02:12So the plan today is to just dig away the back of the building here,
02:15make it more level access for the goats.
02:17Yep.
02:19Recently, Nick from Milkwood Permaculture
02:21suggested ways to improve my property,
02:24including a goat-friendly entrance to the old piggery.
02:27It comes down to basically putting a gate through this fence
02:30and then just knocking a hole through that wall.
02:32We're going to have to do some stuff inside
02:33to make it chicken-friendly.
02:35It would make a nice home.
02:36Yeah, I think so.
02:37If I was chicken.
02:39Yeah.
02:40One thing that I'm worried about
02:42and that's the goats coming in here,
02:43jumping on the roof
02:44and then jumping off on the road.
02:46Yeah, I think after we've dug down here
02:48and put the fence back around,
02:50I don't think they'll be able to jump on there anymore
02:52to be too high for them.
02:58On the inside, Harley will give my old piggery a makeover.
03:02One section will house a new and secure chicken coop,
03:05while the rest will be a home
03:07for the goats to shelter from the weather.
03:10With the excavator finished,
03:12the next step is to create a new entrance for Nanny and Fanny.
03:18All right.
03:19We're through.
03:20Do the honours and kick that through.
03:21OK.
03:23Oh, no.
03:25Boot it hard.
03:26Really?
03:30Is that not going through?
03:31I don't know.
03:33I was like, he set me up.
03:34That was not intentional.
03:38One more cut from Harley and it should be right.
03:41That piece is still known.
03:44Oh!
03:45There we go.
03:45Look at that.
03:46Door where there was no door.
03:47Ready for the goat's powers.
03:49Goat's going to love it.
03:51Next, it's time for my old chicken coop to go.
03:55You really think we can get rid of it today?
03:58Yeah, definitely.
03:59We'll come in and just demolish both these sheds,
04:02get rid of it all.
04:02Wow.
04:03OK, big change.
04:04Yeah, let's do it.
04:09Before I have guests here,
04:11I want to try and get all the systems working
04:14as well as possible.
04:16And having a proper home for the chickens
04:18was something that really needed to happen.
04:21All of my homes for the animals were just falling apart
04:23and something really needed to be done.
04:26Apart from being old and useless,
04:28the chicken coop was an eyesore.
04:31Not great being so close to my eatery.
04:36I guess there's no going back now.
04:40This feels pretty hectic, but also very good.
04:43I've had that chicken coop falling down around me for so long
04:46and I've hated it so much.
04:48It feels good to finally get it gone.
04:55It's been a productive few months sourcing local ingredients
04:58for my menu.
04:59And one from the basket.
05:00While workers turned the old vet's clinic
05:02into my new small restaurant,
05:03with a bit of help from me.
05:05Yeah.
05:07Now, after all the hard work,
05:09the painters have finished inside the eatery
05:11and it's time for a big reveal for Nicky.
05:15Ooh, there it is.
05:16Yeah, I can't wait to show you the painting.
05:18I'm so excited to see it.
05:20This is what the space looks like,
05:22shortly after I moved in.
05:24There's a lot to do.
05:26But I think if I just get started,
05:30sometimes that step of starting something
05:32is the most important step.
05:34And hopefully change brings its own momentum.
05:38Hopefully.
05:38So this is it.
05:40Oh, hey.
05:42Wow.
05:43Well, what a difference.
05:45I know.
05:45It looks really beautiful.
05:47A little bit lighter than I think we imagined it.
05:50But it's nice.
05:53The texture's really lovely.
05:54Considering this was just drop sheets
05:56and racks everywhere.
05:58But it feels like a real adult restaurant now.
06:02It's grown up.
06:02Oh, hey, what colour did you go with?
06:04It's called Half Grey Faun.
06:07Oh.
06:09For each weekend sitting,
06:11I'm aiming to have 10 diners sharing one long table.
06:15It's Nikki's job to look after the guests.
06:18And everyone comes in and they take their seats.
06:21And in my mind, this has always been a
06:25no allocated seating,
06:26because this isn't a restaurant in the sense that, like,
06:30you have a booking and you sit in your place
06:32and you eat your thing and you don't engage.
06:34And inevitably, there'll be a couple of, like, awkward bits.
06:38But that's the joy, right, of doing an organic thing.
06:41This is not a fancy restaurant.
06:43This is a farmhouse kitchen on a tiny farm in the Huon Valley.
06:47And I don't want anyone to think it's anything other than that.
06:51Yeah, if that works, then I feel fine with that.
06:53And I guess very soon we'll know one way or another.
06:56Absolutely.
06:57I mean, if it doesn't work, I'll just escape out the washroom
06:59and you'll see me running up in the distance.
07:08For the past few weeks, my bees have been holidaying on a neighbour's property.
07:13Morning!
07:13Hi, Othana.
07:14Now it's time to bring them home.
07:16It's early morning and I've come to meet Eve and Ophelia
07:19to move the bees back to my house.
07:21The thing with transporting bees is that you either have to do it
07:24late at night or in the morning before they wake up.
07:27A little while ago, I was stung by my bees.
07:31And I'm now allergic, which is why I'm suiting up today.
07:35Big day.
07:36Bees coming home.
07:38I kind of flinch when the bees are near me.
07:40I am nervous.
07:42My heart rate rises because I'm having such strong allergic reactions to bee stings,
07:47which are things that didn't used to happen.
07:48These are all new things I've noticed.
07:50Helping me again is my bee saviour, Eve Gina,
07:53and his eldest daughter, Ophelia.
07:56So now we're going to close it.
07:58All the bees know the district here.
08:00So when we bring them back to your home,
08:03they will relearn their new GPS, their new position,
08:06and they will re-establish themselves there.
08:09Having reset their inbuilt GPS at the neighbour's property,
08:13the bees should settle nicely at my place.
08:16A safer distance from my house.
08:19Okay, I'll see you back at the house.
08:21See you soon.
08:28We're about to move the beehive into its new position in the orchards,
08:32and I've made them a little platform to live on.
08:41It's good. New location.
08:42They can learn their new territory from here.
08:45One day they'll have lots of larger fruit trees to fly around in.
08:49Good to have them a bit further away from the house.
08:52So will you do the owner, let them free?
08:54I will. I will get.
08:57Save first.
08:59So when you pull the sponge, the thumb will fly quite quickly?
09:03Yes.
09:03Just be aware.
09:06Like, where are we?
09:11Feels really worrying being this close to this many bees,
09:15knowing that the reaction that I have to them when I get stung.
09:21But you know, I try to work through my fears,
09:24as opposed to letting them control me.
09:26My doctor thinks it's a terrible idea.
09:31While Tasmania has so much amazing natural produce on offer,
09:35it also has some introduced species that are doing plenty of damage.
09:39But some pests are also an opportunity.
09:43Today, I'm going hunting in the Central Highlands.
09:46If I don't get lost first,
09:48I'm off to meet Sarah, who's a local hunter,
09:51and she's going to take me hunting for hares,
09:53which is another first for me.
09:54So she sent me a dot on a map of her location,
09:59and the first challenge is going to be actually finding her.
10:03Because we seem to be in the middle of nowhere.
10:07After a couple of hours, I make it to a property
10:10near the town of Bothwell to meet Sarah Woodruff.
10:14As a hunter, Sarah is often invited by farmers to manage pests.
10:18Sarah?
10:19Annalise, nice to meet you.
10:21Hi. Nice to meet you.
10:22In the middle of absolutely nowhere.
10:25Yeah, you found your way out here.
10:26I did, eventually.
10:27You probably thought you were lost.
10:28I did think I was lost for a little while.
10:30It gets pretty wild out here.
10:33Of all my hunts, this will be the hardest so far.
10:37For a start, it'll be at night,
10:40hares are small,
10:42and they move really quickly.
10:44I've never hunted hares or rabbits with a rifle before.
10:48Everyone's been telling me how difficult hares are to shoot.
10:51But if Sarah can help me get one or two,
10:54I'll be making us both a delicious meal tomorrow as a reward.
10:57So what's the plan?
10:59So we'll do a little bit of practice here with the target that we've got set up
11:04and make sure you're familiar with the rifles we'll be using this evening
11:08and we'll go from there.
11:10First, a few shots to get my eye in.
11:15OK, should we try with live ammo?
11:17Yep.
11:24All right, I'll go walk over and see if I hit something.
11:30Beautiful job.
11:31Very good.
11:32OK, cool.
11:33Having hit the target, it's time to go hunting for hares.
11:37They're not the easiest species to hunt.
11:39They're not like your kangaroo or wallaby that sit in a spotlight.
11:43No.
11:44Yeah, they're very skittish and they will be very quick
11:47and they're not going to give us a great deal of good opportunity.
11:51As we'll be hunting at night, Sarah and I are making our way to a paddock to wait for sunset.
12:01Not seeing any movement, just a lot of rocks.
12:05It's almost 8pm, so we'll be using thermal scopes and a light to spot the hares.
12:11With the light and the lamp, it's a sort of two-prong approach to hunting them.
12:17If we see one and it's not sitting in the light, we'll turn everything off and use the thermal.
12:26Tonight, it seems the hares are being elusive.
12:30It's quite still, but there's no animals out here at the moment.
12:34I don't know what's going on.
12:35I haven't seen it, not even a wallaby or a possum.
12:37No.
12:37I haven't seen a single thing, which is really odd.
12:41Yep.
12:43You're not the only one thinking that right now.
12:46But then Sarah spots something.
12:49Sarah spotted a hare.
12:50For me, on the thermal scope, they were just small, white, moving blobs.
12:54So it was a process of Sarah moving the buggy up, looking through the scope to see where the hare's
13:00going.
13:01If you take this on your side, so that you're ready, what we might do is try and get one
13:06with that.
13:07At least we've got one, haven't we?
13:09They're straight up the hill that way.
13:12Oh yeah, I am actually able to pick them up.
13:16Yep, you can push your...
13:18Yep, yep, go for it.
13:21Would it be easier if I turned the bike off?
13:23Yep.
13:24Is that okay?
13:25Yep.
13:26You've literally got a second to sight the target and to take a shot before it's off and moving again.
13:34Oh, Madden, moving.
13:38Have another crack.
13:39Reload.
13:41Oh, Madden, moving.
13:45Have another crack.
13:46Reload.
13:47I'm out at night, hunting hares to cook tomorrow.
13:51You've got one.
13:53Go for the left-hand side on.
13:54After a few misses, I get one.
13:57Aim underneath it a little bit.
13:59That's it.
14:00Bloody terrific job.
14:02Well done.
14:03Well done.
14:05Okay.
14:06Let's do it again.
14:06Unloaded, yep.
14:08Oh, baby.
14:12Congratulations.
14:13Fast hair.
14:15Well done.
14:15Well done.
14:17Thanks for the tips.
14:19They're fast.
14:21Yep.
14:22And...
14:23Yep.
14:24Well done.
14:26Right.
14:27Now we can go home.
14:29High five.
14:30High five.
14:31Bloody good job.
14:33Ultimately, it's about me becoming a better hunter.
14:37You know, your shots are better.
14:38You only take the ones that you know you can get.
14:41It's all about learning, essentially.
14:44With tomorrow's lunch in the back, it's time to call it a night.
14:47So we've shot two hares for my first hair hunt.
14:50It's a success.
14:51Yep.
14:52The shooting's been spot on, so...
14:55Couldn't have asked for better.
14:56And, yeah, I feel ready to go to bed, to be honest.
15:10The next day, it's time to cook a dish to thank Sarah for being my guide.
15:15The hair hunt last night was really interesting.
15:18Very different to other hunts that I've been on.
15:20And I've got a hair, and I'm going to make Sarah some lunch.
15:24So I'm thinking of pan-roasted hair saddle with Tay berries and beetroots.
15:30Just something simple that can be done in pretty much one pan on a fryer.
15:35Or a stove.
15:38First, I'm going to create the saddle, which is the tender back and hips of the hair.
15:44I'm just going to take the hind legs off, just to separate the saddle from the rest of the hair.
15:50Because these, I will save to cook another time.
15:53I would say hair is, flavour-wise, it's kind of like the ultimate game.
15:57It's super dark, it's really irony.
16:00It's delicious.
16:02Wild hairs can be super lean, and they can dry out really quickly.
16:07Because I'm doing it in a pan, it's going to be the most tender meat.
16:11Whereas the legs and the shoulders are probably going to need a different method of cooking, more like a slow
16:16cook.
16:17All right, that is a saddle of hair.
16:21After seasoning with salt and pepper, I then place the hair in a hot pan with Tasmanian olive oil.
16:29I've definitely never just cooked the fillets or the saddle in a pan before.
16:34This is the first for me.
16:35But the main thing when cooking hair is to not let it dry out.
16:41This is a whole saddle, so it's going to take a little while to cook.
16:44I'm cooking it all on the bone.
16:47Personally, I like to eat a lot of game pretty rare.
16:50You know, like pigeon, hair, venison.
16:53And I know that Sarah also likes her game rare.
16:55So we're both on the same page there.
16:58I then add butter, garlic, and a herb mix of sage, oregano, and thyme.
17:06I've turned the heat down, and now we're just going to let it cook through slowly.
17:10While the hair cooks in the pan, I'll start on a side dish of beetroots and tayberries I picked up
17:15from local farms.
17:16All right, I've got some beetroots that I've just roasted with salt and oil.
17:21And, excuse the gloves, I just don't want forever beetroot stained hands.
17:26So I'm just going to peel those, then we're going to cook them down on the stove.
17:31So these are from a local farm, and it looks like there's a couple of different varieties, which is why
17:35we've got several colours.
17:39I carefully slice the beetroots and then pop them in a pot.
17:46Then I'm going to add some sage, and we're just going to let those reduce to a glaze.
17:51I add salt, some butter, kunziah honey, and a splash of Cabernet vinegar.
17:57While I stir them with the world's tiniest spoon.
18:02After resting the hair, it's time to carve.
18:06All right, hopefully this has rested long enough.
18:09I'll soon find out.
18:14Even on an outdoor cook on the farm, I think presentation is still important.
18:19You know, I still want to try and obviously do the best that I can, make the product look the
18:24best it can be.
18:26And have people enjoy it.
18:33And there you have it, my pan roasted hair, served with glazed beetroots and hay berries.
18:39Garnish with crispy herbs from the pan.
18:42It's time to see what Sarah thinks.
18:51Hey. Hey.
18:52Are you ready for some hair?
18:53Absolutely.
18:54Okay, there you go.
19:00That is really spectacular.
19:02It's more tender than you'd expect for a hair.
19:05It's gamey, but it's delicious.
19:07So how'd you find the hunt last night?
19:09I really thought that I wasn't going to hit a hair.
19:14Some people are natural with a firearm, and other people aren't natural with a firearm.
19:18And you obviously picked it up naturally.
19:22There is a lot of game meat that goes to waste through pest control,
19:27pest management on crops and things, and it can be turned into such good produce.
19:33Feels good to be eating what would go to waste otherwise.
19:36Yeah, absolutely.
19:38Thank you for taking me out and showing me what it's all about.
19:41Pleasure.
19:41It's been a great experience, and I'd have you back any day of the week.
19:45Oh, good.
19:46I'll be back.
19:47Be awesome.
19:50For the past few months, my neighbour Al and I have been raising free sheep for meat.
19:56While the plan was always to stock our freezers, today is going to be a tough day.
20:05We shoot them, and so it's one second they're here and the next second they aren't.
20:11Yeah.
20:12You know?
20:12And it's the most humane way to go.
20:15And they're in the paddock where they live.
20:18I'm aware that doing the home kill and the home butchery puts the least stress and the least pressure on
20:24the animal.
20:24Something that we also used to do when I was young on the farm in New Zealand.
20:28So I kind of feel like things have come full circle in a strange way.
20:39Oh, what a sheep.
20:41It was quick.
20:43It was real quick.
20:45I don't know, it doesn't feel like the first couple of times.
20:47It's starting to get a little bit easier.
20:48Oh, I still feel sad.
20:50But the sheep were cute.
20:52They were cute, but I get the process now.
20:54I don't know why we do it.
20:56Each time it feels a little easier.
20:57I think for Al, the sheep killing was a lot different to the pigs.
21:02He wasn't feeding them and watering them every day and felt much less connected to them.
21:08For me, I would see the sheep out my window every morning and I would take them water every day.
21:13And I quite liked the sheep.
21:16At least I know where my meat comes from.
21:18I know how it's been raised.
21:20I know where it's been.
21:21And then, you know, that inspires me to want to use every part of it to eat the offal.
21:27You know, to not waste anything.
21:29Todd just asked me if I wanted to tan the skins.
21:32And I hadn't thought about it.
21:34But now we're going to give it a go.
21:40The meat has to hang for a week in the cooler before it can be cut into portions.
21:45Well, there you are, Amelie. They're all done.
21:47It was really fast. You two are super efficient.
21:49I'll see you in a week then.
21:50Yes, that'd be really great.
22:01It's been a big day and I think Al and I are both ready for a drink.
22:05So I've decided to make him a cocktail.
22:07It's called the Bee's Knees and we're going to test out the new Kundia Honey Gin.
22:12All right, I've never done this before, but we're going to go with some ice.
22:16Bearing in mind this is for two people, so this is double.
22:19I'm going to go with 120 ml of gin, which sounds like a lot, but you know, I'm just doing
22:24what it says in the recipe.
22:26Sometimes recipes are to be followed, especially when you're making something you've never made before.
22:3350 ml of honey syrup, 50 ml of lemon juice.
22:37Cool. And then...
22:44And just a little lemon verbena flower from the garden.
22:47Now that is a lemon verbena bee's knees.
22:51I made you something.
22:54Ooh.
22:54So there's no egg, it's the honey that foams.
22:57Ooh.
22:58But that's why you have to shake it hard.
23:00How can I hold it like that?
23:01I'm really fancy.
23:02Very fancy.
23:04Mm-hmm.
23:06I feel like that was harder for me than it was for you.
23:08I suppose it's not supposed to be easy to see your own food go from alive to processed, to food
23:17on your plate.
23:17That process definitely should not be, like, too easy.
23:22But I think I just have a piece about it that...
23:25You've made your piece with the situation.
23:27Yeah.
23:27It's not as big.
23:30I'm uncertain about what I'm going to do with my share.
23:32If it was my share, Annalise, I think I'd, like, slow roast it and then I'd make flatbreads.
23:38And then I'd cook too much and then I'd have to get my neighbour over to eat it.
23:42Oh, I have a lamb flatbread situation.
23:45Can you please come over ASAP?
23:47Yeah, I'll be over pretty quick.
23:49I'll be over pretty quick.
23:53Next time, the heat's on with my eatery getting closer.
23:58And I'm struggling, like, mentally with it.
24:00Like, everything just feels overwhelming and everyone asks me questions about it
24:03and I don't know the answers to them.
24:05I dive into the world of spearfishing.
24:08How much experience have you had in spearfishing?
24:10Very little.
24:12Kind of like a one-shot wonder at the moment.
24:15And I make a special meal to share with Al.
24:17Like a large drumstick.
24:19I just wanna...
24:40Little could push...
24:42... uhhh sumer��.
24:45We did have a little help.
24:47ficarfishing.
24:48It just doesn't belong to...
24:50You are our good!
24:50Our retrouver budget
24:50Our people are popular.
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