- 6 weeks ago
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00:00How 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 chalk.
00:18Kobe and I are curious to know if my girls will soon be mums.
00:22There's still definitely goats.
00:24There's still just two of them.
00:26I think baby goats can be super cute.
00:28You know, I watch a lot of videos of baby goats jumping off things
00:31and, you know, that's my dream.
00:33Ultimate cuteness.
00:35So 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.
00:48It's like, ooh, fernal blossom.
00:50Peanut butter. Peanut butter? Maybe.
00:52I suppose if the goats do have kids,
00:55I'm going to be spending a lot more time with them.
00:57We're going to have to choose some names.
00:59Chocat? Chucky? Choc Junior?
01:02I'm not against Chocat.
01:04Chocat?
01:05It's a little girl choc.
01:07Five months?
01:08Mm-hmm.
01:09We'll find out in five months.
01:12I'm Anneliese Gregory,
01:14and 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.
01:26I 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.
01:36Not for you!
01:37And opening an eatery to the public right here in my home.
01:40I'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.
01:49I 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.
02:00Recently, 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.
02:35I 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.
03:09So much of my life revolves around my animals.
03:18Little one? No? Big one?
03:21I liked having sheep, even though I knew I was raising them for meat.
03:26Then their final day came about a week ago.
03:29Oh, 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 for 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.
04:07The 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, and 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.
04:49The fat level is perfect.
04:51The 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.
04:58This one lamb has turned into 22 kilos.
05:02Time 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.
05:16Nice.
05:17So, yeah, come over when you smell the smoke.
05:20No doubt.
05:21I'll feel it.
05:22I'll feel it in my bones.
05:23I'll be over.
05:24Yes.
05:25Okay.
05:26Thanks, mate.
05:27All right.
05:28With my eatery about to open to the public, I'm visiting my partner, Kobe, who's just gone
05:33through the stress of launching a bistro in Hobart.
05:37I'm lucky that in Tasmania, I have a bunch of people who work in hospitality that, you
05:43know, I can bounce ideas off, that I can ask for advice if I need it or just support because
05:48sometimes that's all you need.
05:50I've just pulled up at 6 Russell to see Kobe.
05:52I just want to see what his experience was and just share some of that with him.
06:01Hello.
06:02Hi.
06:03How are you doing?
06:04Oh.
06:05Good.
06:06You're alive.
06:07I'm alive, but I can't say I'm living.
06:10Me too.
06:11Yeah.
06:12I don't really know how Kobe feels about the eatery.
06:14I think that he thinks it's a good idea, but I can tell he also worries about it as well.
06:19I'm just exhausted.
06:21Yeah.
06:22And I'm struggling like mentally with it, like everything just feels overwhelming and everyone
06:26asks me questions about it and I don't know the answers to them.
06:29Just because it's 10 seats doesn't mean it's any less than successful as this.
06:33It's like it's the same amount.
06:34I mean, it's a big life change.
06:36Huge.
06:37And a huge lifestyle change.
06:39You know, maybe I complain to him about how much I have to do every day and how many chores
06:45I have now compared to before.
06:47And so maybe he's trying to protect me from creating an endless round of chores.
06:53I need to break it down into a list of non-negotiables that have to happen and then a separate list
07:00of 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, but maybe that won't affect your customers' experience.
07:12What if it affects my experience?
07:15True.
07:16Like, you're a brilliant chef.
07:18You're an incredibly capable chef.
07:20All of the rest of the stuff doesn't really matter.
07:23It's like, just put some good food on the plate.
07:25Okay, so me stressing over the colour of the walls.
07:29Okay, no.
07:30No, it's me.
07:31Okay.
07:32But they're coming fee-free.
07:33I'm sure you'll make it up.
07:34Absolutely not.
07:35Sure they're not coming to make bugs?
07:37No.
07:38As I continue my journey to find fresh inspiration for my eatery menu, I'm about to try something
07:51a little outside my comfort zone.
07:53Gorgeous.
07:54What are you?
07:55Today, I'm going spearfishing, and 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.
08:07It's more just the loading and stuff, to be honest, because those spear guns are a bit
08:11of a workout, and they're nearly the same size as me.
08:13Absolutely.
08:14That 1.3 metre one, I reckon, is literally your height.
08:17We've come to Blackmans Bay, overlooking the stunning River Derwent.
08:21It's beautiful up here.
08:22Yeah, what a view.
08:24To 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, who'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.
08:44Well, 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, but very little in spearfishing for wrasse.
08:54There you go.
08:55And what about you?
08:56None for me.
08:57I'm brand new to this.
08:58It's nice.
08:59All freediving.
09:00No stabbing.
09:01Awesome.
09:02First up is a lesson on how to operate the speargun, which is powered by huge rubber bands.
09:10It's kind of like a big slingshot, but instead of a little ball, you've got a big pointy spear.
09:17For my stature, the spearguns are, they might even be taller than me.
09:22When do you load it?
09:23You load it as soon as you're in the water, basically ready to shoot a fish.
09:28When you're aiming at a fish, where do you aim for on the fish to try and hit it?
09:33Right in the middle of the fish, up the front.
09:36You 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.
09:58It's about what's going on inside your head.
10:00So, how relaxed can you be under the water?
10:04Ready, ready to jump in.
10:05Yeah.
10:06Let'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 for me to pull the elastics back.
10:14So, it's going to be a learning experience.
10:17Like me, Cayo has a passion for sustainability.
10:21Spearfishing is actually the most sustainable way to fish.
10:25You're choosing a specific fish that you're aiming for.
10:28So, there's no sort of sense of bycatch.
10:31Spearfishing is highly regulated in Tasmania.
10:33And only permitted in certain zones.
10:36Go!
10:44Cayo is like a human seal.
10:46He doesn't use a snorkel.
10:47He just like comes up, greaves and then off he goes.
10:50I've never seen someone that's so close to being a seal.
10:53Cayo's also quick to spot abalone in the middle of the kelp.
10:56It's really nice knowing that you're with someone that 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.
11:13Well, it's easy for Cayo.
11:15For me, I'm struggling with the large gun.
11:18There's a bit of a swell and, you know, the waves knocking you around.
11:21And you have to thread this line through all of these different hooks in different ways.
11:26And the spare gun's like 1.2 metres long.
11:29So that's really, really difficult to do in the middle of the ocean.
11:33I think that there's a really real chance that we won't get anything today.
11:40It turns out that holding my breath, duck diving with a spare gun and trying to reload underwater is harder than I thought.
11:49Shooting the gun is great, but I have to come in to reload.
11:53I 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 a one-shot wonder at the moment.
12:00But with my gun finally reloaded, I'm entering the water in search of more fish for lunch.
12:06So we've gone back in and we swim out to off the rocks where it's quite swelly.
12:12There are more fish here.
12:14I've seen a bunch of leather jackets swimming around and so I decided to follow them.
12:19And finally, after a few failed attempts,
12:23I get a fish.
12:25I get a fish.
12:34Woo!
12:35That's it!
12:36Awesome!
12:37That's the first leather jacket.
12:38Oh my god.
12:39That's great.
12:40Yeah, he did.
12:42Lever jacket is a great fish.
12:43I love leather jacket.
12:44So I was pretty stoked to get something that wasn't a wrasse.
12:47I could have gotten more if I'd been able to get it off the spear and get the spear reloaded faster.
12:54I can load the spear in the ocean now, which is good.
12:56That's progress.
12:59One of the many things I love about living in Tasmania is the bounty of wonderful seafood in the waters surrounding this island.
13:06The whole thing is connected to being able to go out and source and find your own food.
13:13Wow, look at that!
13:15And to then be able to cook those things and to sustain yourself.
13:19With my freshly caught leather jacket and Cayo's wrasse, we have the ingredients for lunch.
13:24I came here prepared to make a completely different dish to this, which was going to be a rice bowl with some raw fish.
13:33Plans have changed.
13:34I was talking to Cayo and he told me his favourite way to eat wrasse is actually a Fijian ceviche called kakonda,
13:41which is actually something that I learnt to make when I was 16 in New Zealand.
13:45So it seems like the appropriate thing to make now.
13:48A kakonda or Fijian ceviche is a mix of raw fish marinated in a blend of coconut cream and 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 delicious 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 to make this dish when I was 16.
14:17That was a very basic one, just lime juice and coconut cream.
14:21Today we're adding some red onion.
14:24I've got some tomatoes.
14:25I've got some onion tops.
14:27So the acid in the lime is going to start to cure or cook the fish.
14:31It's going to change the texture of it and 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 that is insanely spicy.
14:50I haven't been able to use it in anything else, but I think this is the perfect dish for it.
14:56Okay, there you go.
14:57That's it.
14:58I hope you enjoy it.
14:59Our meal is ready.
15:01Freshly caught leather jacket and rass kakonda.
15:04There you go.
15:06Holes.
15:07Holes.
15:08Holes.
15:09And pocket cutlery.
15:11Oh, look at that.
15:12Nice.
15:13Thank you so much.
15:14It looks so fab.
15:16Cheers, guys.
15:17Cheers.
15:18It's a joy.
15:19Can't wait.
15:21Yeah, the texture of the raw wrasse is actually, like, really luxurious.
15:25It's quite, like, velvety.
15:27It's plush.
15:28I really like it.
15:29Winner.
15:30For sure.
15:31Mmm.
15:32Mmm.
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.
15:41Mmm.
15:42It's like we're on holiday in the tropics.
15:45Yeah.
15:46Mmm.
15:47So why spearfishing?
15:48We're kind of like caretakers in a way.
15:51Spearfishers will, yes, we, you know, we take fish out of there, but you're with the fish.
15:57You're on the same level as them, seeing them eye to eye.
16:01Mmm.
16:02You see their same predators.
16:03You see their same environment.
16:05You'll really see what their life is like.
16:08Mmm.
16:09And that definitely makes you change the way you fish.
16:14You look like a natural out there.
16:16It 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.
16:23Really good.
16:24Oh.
16:25Oh.
16:26It's been a while since I showed my mum the progress on my eatery.
16:41With 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.
17:03No, it looks great.
17:04I can't wait to see the food on the table.
17:06People often ask me who inspired my love for cooking when I was young.
17:11I feel like there's a greater influence from my mother's side because she has the Chinese
17:17background, and that was what I grew up being taught how to cook.
17:22It looks awesome.
17:23It looks absolutely amazing.
17:25I like the idea of finding inspiration for dishes for the eatery from my past.
17:33All inspiration has to come from somewhere.
17:35So, you know, it can come from like visiting restaurants or looking at other people's food
17:39on Instagram.
17:40And why should it not come from my dad's cookbook or things I grew up with or the natural environment
17:48around me?
17:49Like every source of inspiration is valid.
17:52Okay, mum.
17:53I have to run.
17:54Okay.
17:55Thanks for showing me the eatery.
17:56Good luck with the opening.
17:58Bye.
17:59Okay.
18:00Bye.
18:01Lots of love.
18:02See you.
18:03Today's a bit of a bittersweet day, because I'm preparing dinner for Al and I'm going
18:12to make him a leg from one of the sheep that we raised together, which is, you know, a simultaneously
18:18happy and sad moment.
18:20I want to pay tribute to my sheep with a recipe that starts by seasoning the meat with
18:25a blend of 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.
18:38This is my neighbor Al's hay.
18:40It's just been cut.
18:42And the last few days since it's been done, I've been waking up and just smelling vanilla
18:47everywhere.
18:48So I went into a deep Google search hole and it turns out that certain types of hay do
18:53almost contain vanilla.
18:54There's two grasses, sweet clover and sweet banal grass that contain coumarin, which smells
18:59like vanilla.
19:00And you can use it to that effect in cooking.
19:03So I am going to do some experimentation.
19:06And 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.
19:17And hopefully it will impart some of its meadow sweet flavors.
19:21Oh, it looks cute.
19:23I then leave the lamb to cook in the low oven for two hours.
19:33The lamb's in the oven.
19:34It's nearly ready.
19:35So 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.
19:46Fondant 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 favorite 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 dash of water.
20:13All right, now we're going to make something called a cartouche, which is essentially what you use to cook with, I 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 surface of the liquid.
20:28First, fold the baking paper into triangles.
20:31This is one of the first things you learn to do when you're an apprentice chef.
20:35Okay, so you find the center of your pan, and then you find the edge, and we cut it there.
20:43Do a tiny hole in the center, and voila!
20:50That will help our potatoes to cook.
20:52The potatoes cook on the stove just until they're tender.
20:56All right, the lamb is done. I'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 color and a gentle smoky flavor.
21:11It's not for you.
21:14And right on cue, Al's arrived for a meal to celebrate our first shared lamb.
21:19I thought 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. I just want to...
21:30Mmm, like 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, no 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.
21:47Yeah.
21:48None 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
22:01and served with Tasmanian-grown fondant potatoes.
22:04How are you feeling about the sheep now?
22:06Are you ready to eat some?
22:08Yeah, I'm ready to eat some.
22:10Does that sound heartless?
22:12I 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.
22:22Sure.
22:23I 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.
22:39Mmm.
22:40I 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.
22:50It's not for you pup.
22:53I know.
22:54It's a hard life.
22:56Let me know if you feel like you can taste the hay.
23:00Smokey and like...
23:01Sweet.
23:02Meadow-y and sweet.
23:03Alright.
23:04You want a potato?
23:05Oh yeah, potatoes look good.
23:06Baby pink eyes.
23:07With garlic?
23:08Yep.
23:11It's good.
23:12Ah!
23:13Keener.
23:14Keener.
23:17Naughty.
23:18She's faster than you think.
23:19She's faster than me.
23:25Next time, the big day arrives.
23:27The first 10 guests are here.
23:29They're on the lawn.
23:30I'm currently avoiding them inside.
23:32My small farm restaurant dreams are put to the test.
23:35This dish does not have a name.
23:36We made it up yesterday.
23:37And a celebration of months of hard work.
23:40Hi.
23:41Thank you for coming to the soft opening.
23:42Welcome.
23:44Ooh!
23:45Ah!
23:46Whoa!
23:47Cool so much.
23:48Let's go!
23:49Yeah, we need to smile6M.
23:53Woah!
23:54Wow!
23:56Hoang!
23:57Woooooo!
23:58Woooo!
23:59Whoa!
24:00Mu?
24:01Woooooh!
24:02Woooooah!
24:07Wooooowoo!
24:08Wooooah!
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