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00:01How long was that?
00:02Oh, a couple of weeks.
00:04Yeah, right. That went quick.
00:06Did I say anything about how it went?
00:08My goats Nanny and Fanny are coming home after spending quality time
00:12with a buck named Choc.
00:14One can only assume it went okay?
00:16Yeah, I hope so. They seem pretty chill.
00:18Kobe and I are curious to know if my girls will soon be mums.
00:22There's still definitely goats.
00:23There's still just two of them.
00:25I think baby goats are going to be super cute.
00:27You know, I watch a lot of videos of baby goats jumping off things,
00:31and, you know, that's my dream.
00:33Ultimate cuteness.
00:34So how do we know if they're actually pregnant?
00:37I know. We wait five months.
00:39We'll see if they have tiny goats.
00:41Oh, it's only five months, okay.
00:42We should be able to start seeing them soon, shouldn't you?
00:44They start asking for snacks and weird things.
00:46Yeah, like weird cravings.
00:47It's like, ooh, fernal blossom.
00:49Peanut butter.
00:50Peanut butter? Maybe.
00:52I suppose if the goats do have kids,
00:54I'm going to be spending a lot more time with them.
00:56We're going to have to choose some names.
00:59Chockette? Chucky? Chock Junior?
01:02I'm not against Chockette.
01:03Chockette?
01:04It's a little girl chock.
01:07Five months?
01:08Mm-hmm.
01:09We'll find out in five months.
01:12I'm Annalise Gregory,
01:13and for 20 years my career as a chef took me around the globe.
01:18Oh yeah, it's not bad.
01:19A little while ago, I started my new life in a small Tasmanian timber cottage.
01:25I fall in love with romantic projects, and this is definitely one of them.
01:30And now I'm ready to take on even bigger challenges,
01:33blending my chef life with my farm life.
01:35Not for you!
01:36And opening an eatery to the public right here in my home.
01:39I'm hoping to give people an experience, something that speaks to them.
01:45The flavor is amazing.
01:47I want to give them something that's beyond food.
01:50I was going to love it.
01:51I want to fill my brand new eatery with the best Tasmanian produce,
01:56inspired by my love of hunting, fishing and wild cooking.
02:09Recently, my carpenter Harley gave the old piggery a much needed makeover.
02:14Wow!
02:15It's going to be great.
02:17Yeah.
02:18With my goats back, it's time to give them a surprise,
02:21with their new home.
02:24I hope the goats enjoy the shelter.
02:26You just never know with goats, you know?
02:28You'll build something specifically for them,
02:30and then they'll just go and jump on your roof and play around.
02:34I think the piggery is the perfect place for the goats to be able to kid,
02:38if that's what happens.
02:44Harley's also built a new chicken coop,
02:47even making the most of one of my old doors.
02:50It's all done.
02:51Oh, it's great. Chickens are going to love it.
02:53Yeah, it's come up well for a chicken house.
02:56I might have to get a few more.
02:58Yeah, there's plenty of space in there for as many birds as you want.
03:01I think the chickens are going to be heaps happier.
03:03It's basically like Fort Knox for chickens.
03:05Oh, it's actually perfect. Thank you.
03:07No worries. Thank you.
03:14So much of my life revolves around my animals.
03:18Little one? No? Big one?
03:20I liked having sheep, even though I knew I was raising them for meat.
03:25Then their final day came about a week ago.
03:28Oh, poor sheep.
03:30Now they're back and ready to be shared with my neighbour Al.
03:35Todd the butcher's come back to prepare the lambs.
03:38He's going to cut up two and I'm going to cut up my own
03:41because I've got some specific cuts I want to do.
03:44I'm slowly getting used to the reality of raising animals for meat.
03:49But it's still a little hard at times.
03:51To be honest, I'm kind of trying to rush through it a little bit
03:54because it's reminding me slightly too much of the sheep.
03:57But once it's in pieces and it's been back in the fridge for a while,
04:00it will just feel like meat to me.
04:03Today, it still feels a little bit fresh.
04:08The first time that I cut up a lamb was at a restaurant called the Leadbury in London.
04:12That was about 20 years ago now.
04:14And it was a Perinean milk fed lamb.
04:16So a lot smaller than these ones.
04:19So obviously you want some sharp knives.
04:21A bone saw is the other tool of the trade.
04:25Um, Kobe got me this as a gift, which was very nice.
04:30Like, what did you get your girlfriend for her birthday?
04:32A bone saw.
04:34You know, how many girls do you know with a bone saw hanging in their kitchen?
04:37Later today, I'll be cooking a leg of lamb to share with Al.
04:41But first, I'm going to carve the meat into portions to pop in the freezer.
04:46The quality of the meat looks really amazing.
04:48The fat level is perfect.
04:50The fat's super white and really clean.
04:53I can't wait to see what Al thinks of it.
04:55I mean, the proof is going to be in the eating.
04:57This one lamb has turned into 22 kilos.
05:01Time to share it with Al.
05:04This is for you.
05:05Just hold it from the bottom.
05:07How does it look?
05:08It looks like we did a good job.
05:10Nice.
05:11Nice.
05:12Now, are you putting your feet on later?
05:14I am going to be slow roasting a leg of lamb.
05:17So, yeah, come over when you smell the smoke.
05:20No doubt.
05:20I'll feel it.
05:21I'll feel it in my bones.
05:22I'll be over.
05:22Yes.
05:23Okay.
05:23Thanks, mate.
05:24All right.
05:24See ya.
05:25Bye.
05:27With my eatery about to open to the public,
05:30I'm visiting my partner, Kobe,
05:32who's just gone through the stress of launching a bistro in Hobart.
05:37I'm lucky that in Tasmania,
05:39I have a bunch of people who work in hospitality that,
05:42you know, I can bounce ideas off,
05:44that I can ask for advice if I need it,
05:46or just support because sometimes that's all you need.
05:49I've just pulled up at 6 Russell to see Kobe.
05:52I just want to see what his experience was
05:54and just share some of that with him.
06:00Hello.
06:02Hi.
06:02How you doing?
06:03Oh.
06:05Yep.
06:06You're alive.
06:07I'm alive, but I can't say I'm living.
06:09Hmm.
06:10Me too.
06:11Yeah.
06:11I don't really know how Kobe feels about the eatery.
06:14I think that he thinks it's a good idea,
06:16but I can tell he also worries about it as well.
06:20I'm just exhausted.
06:22Yeah.
06:22And I'm struggling, like, mentally with it.
06:24Like, everything just feels overwhelming
06:26and everyone asks me questions about it
06:28and I don't know the answers to them.
06:29Just because it's 10 seats,
06:30like, doesn't mean it's any less than stressful as this.
06:33It's like it's the same amount.
06:34I mean, it's a big life change.
06:36Huge.
06:36And a huge lifestyle change.
06:39You know, maybe I complain to him about how much I have to do every day
06:44and how many chores I have now compared to before.
06:46And so maybe he's trying to protect me from creating an endless round of chores.
06:52I need to break it down into a list of non-negotiables that have to happen.
06:58Mm-hmm.
06:59And then a separate list of stuff that, if there's time, or future jobs.
07:03Yeah.
07:04Painting the house.
07:05Feels like you might really definitely need it done,
07:08but maybe that won't affect your customer's experience.
07:12What if it affects my experience?
07:15True.
07:17Like, you're a brilliant chef.
07:18You're an incredibly capable chef.
07:20All of the rest of the stuff doesn't really matter.
07:22It's like, just put some good food on the plate.
07:26Okay, so me stressing over the colour of the walls.
07:29Okay, no.
07:30No, it's me.
07:30Okay.
07:31But they're coming for you, Freak.
07:32We can show you a mail-in.
07:33Absolutely a mail-in.
07:35Sure they're not coming to meet the dogs?
07:37No.
07:45As I continue my journey to find fresh inspiration for my eatery menu,
07:49I'm about to try something a little outside my comfort zone.
07:53Gorgeous.
07:54What are you?
07:55Today, I'm going spearfishing,
07:57and joining me is my pal and eatery off-sider, Nikki Friedley.
08:01Are you nervous about shooting the gun or anything?
08:04Uh, not really.
08:06Yeah.
08:06It's more just the loading and stuff, to be honest,
08:09because those spear guns are a bit of a workout,
08:11and they're nearly the same size as me.
08:13Absolutely.
08:13That 1.3 metre one, I reckon, is literally your height.
08:16We've come to Blackmans Bay,
08:19overlooking the stunning River Derwent.
08:21It's beautiful up here.
08:22Yeah, what a view.
08:23To meet a man with a passion for fishing.
08:26Oh, there he is.
08:27That's Kayo.
08:28Our instructor is freediver Kayo Landon Lane,
08:31who's been spearfishing since he was a boy.
08:35I want to make lunch later.
08:37And luckily, Kayo's given us a head start with this lovely big wrasse.
08:41You already caught one.
08:42Yeah.
08:43Yeah, well, there's plenty out there.
08:45Yeah.
08:46So, how much experience have you had in spearfishing?
08:49Very little.
08:50Yeah?
08:51Lots of experience in fishing for wrasse,
08:53but very little in spearfishing for wrasse.
08:54There you go.
08:55And what about you?
08:55None for me.
08:56I'm brand new to this.
08:58All freediving, no stabbing.
09:00Awesome.
09:03First up is a lesson on how to operate the speargun,
09:06which is powered by huge rubber bands.
09:09It's kind of like a big slingshot,
09:12but instead of a little ball,
09:13you've got a big pointy spear.
09:17For my stature, the spearguns,
09:19they might even be taller than me.
09:21When do you load it?
09:23You load it as soon as you're in the water,
09:25basically ready to shoot a fish.
09:28When you're aiming at a fish,
09:30where do you aim for on the fish to try and hit it?
09:33Right in the middle of the fish, up the front.
09:35You actually, you don't want to aim kind of dead centre.
09:39You want to aim a little bit forward.
09:41I actually like to aim right behind the eye,
09:44yeah, at the cheek.
09:45Yeah.
09:47Rumour has it that you have a six-minute breath hold.
09:50It's actually seven.
09:51Oh, no!
09:52It's not about how big your lungs are or anything like that.
09:56It's just, it's mental.
09:57It's about what's going on inside your head.
10:00So, how relaxed can you be under the water?
10:03Ready, ready to jump in.
10:05Let's give it a crash.
10:07I've not operated one of the guns that we're using today before,
10:10because I found them, like, too big and too difficult
10:12for me to pull the elastics back.
10:14So, it's going to be a learning experience.
10:17Like me, Kayo has a passion for sustainability.
10:22Spearfishing is actually the most sustainable way to fish.
10:25You're choosing a specific fish that you're aiming for.
10:27So, there's no sort of sense of by-catch.
10:31Spearfishing is highly regulated in Tasmania
10:33and only permitted in certain zones.
10:36Go.
10:43Kayo is like a human seal.
10:45He doesn't use a snorkel.
10:47He just, like, comes up, greaves, and then off he goes.
10:49I've never seen someone that's so close to being a seal.
10:52Kayo's also quick to spot abalone in the middle of the kelp.
10:56It's really nice knowing that you're with someone
10:59that knows what to do if everything goes wrong.
11:02How you doing, Annalise?
11:04Do you have any tips?
11:05The slower you can be, the better.
11:07Staying on the bottom, that's the place to be.
11:10Waiting for them to come to you.
11:13While it's easy for Kayo,
11:15for me, I'm struggling with the large gun.
11:18There's a bit of a swell, and, you know,
11:20the wave's knocking you around,
11:21and you have to thread this line
11:23through all of these different hooks in different ways.
11:26And the spare gun's, like, 1.2 metres long,
11:28so that's really, really difficult to do
11:31in the middle of the ocean.
11:32I think that there's a really real chance
11:34that we won't get anything today.
11:40It turns out that holding my breath,
11:43duck diving with a spare gun,
11:44and trying to reload underwater
11:46is harder than I thought.
11:48Shooting the gun is great,
11:50but I have to come in to reload.
11:52I can't reload in the middle of the ocean.
11:55It's just a bit too hard for me.
11:57So, yeah, it's kind of like
11:58a one-shot wonder at the moment.
12:00But with my gun finally reloaded,
12:02I'm entering the water
12:03in search of more fish for lunch.
12:06So we've gone back in,
12:07and we swim out to off the rocks
12:10where it's quite swell-y.
12:12There are more fish here.
12:13I've seen a bunch of leather jackets swimming around,
12:16and so I decided to follow them.
12:19And finally, after a few failed attempts,
12:24I get a fish.
12:33Oh, I did it!
12:33Woo!
12:34That's it!
12:36Awesome!
12:37Flushed leather jacket.
12:37Oh, my God!
12:38That's great!
12:41Lever jacket is a great fish.
12:43I love leather jackets,
12:44so I was pretty stoked
12:45to get something that wasn't a wrasse.
12:48I could have gotten more
12:49if I'd been able to get it off the spear
12:51and get the spear reloaded faster.
12:53I can load the spear in the ocean now,
12:55which is good.
12:56That's progress.
12:58One of the many things I love
13:00about living in Tasmania
13:01is the bounty of wonderful seafood
13:04in the waters surrounding this island.
13:06The whole thing is connected to
13:08being able to go out
13:09and source and find your own food.
13:13Wow! Look at that!
13:15And to then be able to cook those things
13:17and to sustain yourself.
13:19With my freshly caught leather jacket
13:21and Kayo's wrasse,
13:22we have the ingredients for lunch.
13:28I came here prepared to make
13:29a completely different dish to this,
13:31which was going to be a rice bowl
13:32with some raw fish.
13:33Plans have changed.
13:34I was talking to Kayo,
13:35and he told me his favourite way to eat wrasse
13:38is actually a Fijian ceviche
13:40called kakonda,
13:41which is actually something
13:43that I learnt to make
13:44when I was 16 in New Zealand.
13:45So it seems like the appropriate thing
13:47to make now.
13:48A kakonda or Fijian ceviche
13:50is a mix of raw fish,
13:53marinated in a blend of coconut cream
13:55and fresh lemon or lime juice.
13:58First, I need to fillet the fish.
14:01So this is the leather jacket that I caught.
14:03They're actually a really underrated,
14:05delicious fish.
14:06They just have loads of flavour.
14:08The cheeks are really amazing.
14:10Next, I dice the fish into cubes.
14:13So this isn't exactly how I learnt
14:15to make this dish when I was 16.
14:17That was a very basic one,
14:18just lime juice and coconut cream.
14:21Today we're adding some red onion.
14:23I've got some tomatoes.
14:25I've got some onion tops.
14:27So the acid in the lime
14:28is going to start to cure or cook the fish.
14:31It's going to change the texture of it
14:33and firm it up a lot.
14:34And with wrasse, that's something you need.
14:37Alright, coconut cream or milk of your choice.
14:40And now, you know, I'm using my hands.
14:44I'm just going to add some of this hot sauce.
14:47It's a fermented ricotta hot sauce
14:48that is insanely spicy.
14:50I haven't been able to use it in anything else,
14:52but I think this is the perfect dish for it.
14:55Okay, there you go.
14:57That's it.
14:57I hope they enjoy it.
14:59Our meal is ready.
15:01Freshly caught leather jacket
15:02and wrasse kakonda.
15:05There you go.
15:09And pocket cutlery.
15:11Oh, look at that.
15:12Nice.
15:13Thank you so much.
15:14It looks so fab.
15:17Cheers, guys.
15:18Enjoy.
15:18Can't wait.
15:22Yeah, the texture of the raw wrasse is actually, like, really luxurious.
15:25It's quite, like, velvety.
15:27That's plush.
15:27I really like it.
15:29Winner.
15:30For sure.
15:33Just cooking it with lime.
15:35And, oh, man.
15:37And then the coconut milk is just so creamy.
15:40It's so fresh.
15:42Mmm.
15:42It's like we're on holiday in the tropics.
15:45Yeah.
15:45Mmm.
15:46So why spearfishing?
15:48We're kind of like caretakers in a way.
15:51Yeah.
15:51Spearfishers will, yes, we, you know, we take fish out of there, but you're with the fish.
15:56You're on the same level as them, seeing them eye to eye.
16:01Mmm.
16:01You see their same predators.
16:03You see their same environment.
16:05You'll really see what their life is like.
16:08And that definitely makes you change the way you fish.
16:13You look like a natural out there.
16:15It seems like you've been in the water all your life.
16:18And spearfishing, I think, comes pretty naturally to you.
16:22Oh, thank you.
16:22Really good.
16:23Oh.
16:24Oh.
16:25I'm with the sea now.
16:37It's been a while since I showed my mum the progress on my eatery.
16:40With the opening around the corner, I'm calling to show her what it looks like now.
16:45Hi, mum.
16:46How are you?
16:47Oh, good.
16:48How's your tiny restaurant going?
16:50It's slowly coming along.
16:52You know, there's always something else that needs to be done.
16:55It looks finished to me.
16:57It will probably never look finished to me, but you know, it's getting there.
17:02No, it looks great.
17:03I can't wait to see the food on the table.
17:05People often ask me who inspired my love for cooking when I was young.
17:10I feel like there's a greater influence from my mother's side because she has the Chinese background.
17:17And that was what I grew up being taught how to cook.
17:21It looks awesome.
17:22It looks absolutely amazing.
17:24I like the idea of finding inspiration for dishes for the eatery from my past.
17:32All inspiration has to come from somewhere.
17:35So, you know, it can come from, like, visiting restaurants or looking at other people's food on Instagram.
17:39And why should it not come from my dad's cookbook or things I grew up with or the natural environment
17:47around me?
17:48Like, every source of inspiration is valid.
17:52OK, Mum, I have to run.
17:53OK, thanks for showing me the eatery.
17:56Good luck with the opening.
17:58Bye.
17:59OK, bye. Lots of love.
18:00See you.
18:06Today's a bit of a bittersweet day because I'm preparing dinner for Al
18:11and I'm going to make him a leg from one of the sheep that we raised together, which is, you
18:17know, a simultaneously happy and sad moment.
18:19I want to pay tribute to my sheep with a recipe that starts by seasoning the meat with a blend
18:25of kundia, oregano and wild fennel, all sourced from my garden.
18:29But to make this specific lamb taste even more like the Huon Verli, I've had an idea.
18:37This is my neighbour Al's hay.
18:39It's just been cut.
18:41And the last few days since it's been done, I've been waking up and just smelling vanilla everywhere.
18:47So I went into a deep Google search hole and it turns out that certain types of hay do almost
18:53contain vanilla.
18:54There's two grasses, sweet clover and sweet vanilla grass, that contain coumarin, which smells like vanilla.
19:00And you can use it to that effect in cooking.
19:03So I am going to do some experimentation and the first thing is going to be the leg of lamb.
19:11So I'm just going to pack this hay around the lamb.
19:14We're going to stick it in the oven for the lamb to cook through and hopefully it will impart some
19:18of its meadow sweet flavours.
19:21Oh, it looks cute.
19:23I then leave the lamb to cook in the low oven for two hours.
19:32The lamb's in the oven. It's nearly ready. So I'm going to get started on the garnish.
19:37I'm going to make fondant potatoes because Tasmania is also the land of the potato.
19:41These are little baby pink eyes and I feel like they're the perfect size for a fondant.
19:47Fondant potatoes are a French classic.
19:49They are crisp on the outside and soft on the inside.
19:53First, I trim the potatoes so they sit flat in the pan.
19:57Next, I'm going to get my hands in the butter.
19:59It's my favourite part.
20:01So grab a handful of butter and stick it in the bottom of your pan.
20:06Then I place the potato cut side down into the butter and add garlic, herbs from the garden and a
20:13dash of water.
20:14All right, now we're going to make something called a cartouche, which is essentially what you use to cook with,
20:20I don't know, when you don't have a lid.
20:22Or maybe you don't quite want the full seal of a lid or you want something that's sitting on the
20:27surface of a liquid.
20:28First, fold the baking paper into triangles.
20:32This is one of the first things you learn to do when you're an apprentice chef.
20:36Okay, so you find the centre of your pan.
20:39And then you find the edge.
20:41And we cut it there.
20:43Do a tiny hole in the centre.
20:48And voila!
20:50That will help our potatoes cook.
20:53The potatoes cook on the stove just until they're tender.
20:58All right, the land is done.
20:59I'm going to let it rest for a little and then put it on the fire.
21:06I seal the lamb over the open fire to add colour and a gentle smoky flavour.
21:11It's not for you.
21:14And right on cue, Al's arrived for a meal to celebrate our first shared lamb.
21:19Thought I could smell something.
21:20Just a fire and a leg of lamb.
21:22I saw the smoke rising and I thought I'm coming over.
21:25Oh, that looks good.
21:27Looks like a large drumstick.
21:29I just want to...
21:30Like a prehistoric snack.
21:32Are we eating it like that?
21:33Yeah, there's just going to be one for each of us.
21:35Yeah.
21:36No cleaning up, no cutlery.
21:37No, just one giant drumstick.
21:39And a massive bib.
21:41Speaking of, Keena's around.
21:43So if you can keep an eye on that.
21:44And I'm just going to run inside and grab some more things.
21:47None for you, Keena.
21:49I am the guardian of the lamb.
21:55Our meal is ready.
21:57Our very first home-raised lamb, smoked in owl's hay,
22:00and served with Tasmanian-grown fondant potatoes.
22:04How are you feeling about the sheep now?
22:05Are you ready to eat some?
22:08Yeah, I'm ready to eat some.
22:09Does that sound heartless?
22:11I didn't even pause or like pretend to be.
22:14No, you didn't.
22:15That was just please pass me lamb voice.
22:18It makes it a lot easier for me to share that process with someone else.
22:22I think probably for owl too, and that's why we're doing it together.
22:27I think on my own it would be a lot harder.
22:30Are we getting better at raising animals for food?
22:34I'd like to think so.
22:36I was a little bit detached because they were on your paddocks.
22:39I was essentially glorified trailer man.
22:42However, this is delicious.
22:44Your grass is good.
22:45I like it.
22:46We know where they came from.
22:47We know they were happy.
22:48Because they were quite cute.
22:49Yes.
22:51Pins, not for you pup.
22:53I know.
22:54It's a hard lie.
22:56Let me know if you feel like you can taste the hay.
23:00Smoky and like...
23:01Sweet.
23:02Meadow-y and sweet.
23:03Alright, you want a potato?
23:05Oh yeah, potatoes look good.
23:06Baby pink eyes.
23:07With garlic?
23:08Yep.
23:10It's good.
23:12Ah!
23:13Keener.
23:14Keener.
23:16Naughty.
23:17She's faster than you think.
23:18She's faster than me.
23:19Mmm.
23:25Next time, the big day arrives.
23:27The first 10 guests are here.
23:28They're on the lawn.
23:29I'm currently avoiding them inside.
23:31My small farm restaurant dreams are put to the test.
23:34This dish does not have a name.
23:36We made it up yesterday.
23:37And a celebration of months of hard work.
23:40Hi.
23:40Thank you for coming to the soft opening.
23:42Welcome.
23:44Oh!
23:45ask you Desiree for taking a mission.
23:45Woohoo!
23:45Woohoo!
23:46Whoo-hoo!
23:47Woohoo!
23:47Yes След see you've علىicion.
23:50So this is Sam.
23:55Hey, nice to be on my side and keep the hiệnенд of the matter.
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