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00:00I'm often pulling off the side of the road and finding things to forage.
00:16This is flowering kundia, so I feel that kundia has a very different flavour and aroma when it's flowering.
00:22It's much more honeyed.
00:24Kundia is an aromatic Australian native plant and is a magnet for bees.
00:30I love foraging. I kind of wish that foraging was my job and I just got paid to do it.
00:36It's part of what I love about living here.
00:39During its brief season of bloom from spring into summer, I love adding kundia sweetness to my cooking.
00:46Just another perk of living in southern Tasmania.
00:50I'm Annelise Gregory, and for 20 years my career as a chef took me around the globe.
00:57Oh yeah, it's not bad.
00:59A little while ago, I started my new life in a small Tasmanian timber cottage.
01:05I fall in love with romantic projects, and this is definitely one of them.
01:10And now I'm ready to take on even bigger challenges, blending my chef life with my farm life.
01:15Not for you.
01:16And opening an eatery to the public right here in my home.
01:20I'm hoping to give people an experience, something that speaks to them.
01:25The flavours are amazing.
01:27I want to give them something that's beyond food.
01:29I was going to love it.
01:31I want to fill my brand new eatery with the best Tasmanian produce.
01:35Inspired by my love of hunting, fishing and wild cooking.
01:40With my eatery opening around the corner, I feel like I'm behind schedule.
01:49We need to do a big clean up in here because it's just, it's overwhelming at the moment.
01:54Whoop.
01:55So today, my pal Nicky Freedley is here to help me tidy up the eatery and relieve some stress.
02:01Also, my dad got us a clock like the one from the bear so we can see time counting down and feel really stressed all the time.
02:10We'll just put that in the drawer somewhere.
02:14I love how every tradie that comes here just leaves us a pile of stuff to deal with.
02:18Yeah.
02:19Every time you think their utes are big enough, like pile, pile, pile, pile.
02:23But if you don't look at this and you do just look at this, serene.
02:28Perfect.
02:29It makes me happy to look at two.
02:32Yeah.
02:33If I think about all the things I have left to do and the time that I have before I open the eatery, I feel overwhelmed.
02:39It's a little bit daunting.
02:40Then again, I live for the challenge and a little bit of that fear in a way of like,
02:46because there's so much of who we are in this, that little rejection worry is always kind of there.
02:54Like being vulnerable is hard.
02:56That's why we go to therapy.
02:59As she'll be looking after the guests, Nicky's keen to know what's on the menu,
03:05something I'm struggling with at the moment.
03:07How are you feeling about the menu? How's it coming along?
03:10I mean, it's not.
03:12Yep, yep, yep.
03:14To be totally honest, I'm sick to death of people asking me about it.
03:17Oh, man.
03:18Not you, you're fine.
03:20Yeah, everyone wants the scoop. It's a lot of pressure, right?
03:23There's a lot of components that will go into getting things right on the day.
03:27So, you know, there's food, there's ambience, there's the physical space itself, there's beverages, there's, you know, how we interact with the guests.
03:36But with the way that my mind works, I have only ever really been able to focus on one thing at a time.
03:42It's just how I am. It's a massive flaw in my making.
03:45I do not have a menu, but I have ingredients.
03:48Great.
03:49Which I suppose is the start of the menu.
03:50That's easily most of the menu.
03:52Yeah, okay, good. I'm glad we're in agreement there.
03:55No dishes yet, but certain ingredients.
03:58I've been finding suppliers, so I've got a really good wallaby hookup and crayfish as well.
04:03Oh, amazing.
04:04Crayfish as well, that's such a crowd pleaser.
04:06I think it's a good start.
04:07I feel like it fits, you know, the vibe of the human valley and what we're doing.
04:11So there you have it, wallaby and crayfish on the menu.
04:15Yes, Nikki, it's a good start.
04:17It made such a big difference.
04:18It made a huge difference.
04:20A few weeks back, I bought free sheep to raise for food.
04:29I'm sharing them with my neighbour, Al, who's here to check on their progress.
04:34And how have they been getting on with the other animals?
04:36Totally fine since the first day when there was a little headbutt situation
04:40and the goats asserted their dominance.
04:43You haven't had much to do with this sheep.
04:45I've been solo sheep parenting.
04:47Yeah, well, I just thought I'd do that, like, sort of standoffish leadership mentoring type of role from far.
04:56And I think it's worked.
04:58You know, they look healthy, goats are happy.
05:02I'm pretty proud of myself for the way that I did it.
05:04Different leadership styles.
05:06Sheep are fine.
05:08Sheep are fine.
05:09They're just sheeping.
05:11Yep.
05:12There's some kind of farming saying that hopefully your animals only have one bad day.
05:17And I feel like that's right for the sheep or for any animal that Al and I have raised together.
05:22You know, we feed them super well.
05:24They live in a beautiful place.
05:25They're very well taken care of and looked after.
05:27They have a lot of space to roam.
05:29You know, they have shade when they need it.
05:31So, yeah, if they have one bad day and that's the last day, but it's also done as humanely as possible,
05:37then that's the best way you can do it.
05:44While the sheep are happy, the goats rule the roost in my paddock,
05:48but they're about to have a change of scenery and lifestyle.
05:53Would you like to meet them?
05:54Yes, I'd love to.
05:55Absolutely, yeah.
05:57Good.
05:58Hopefully they're feeling social.
06:00I want Nanny and Fanny to become mothers.
06:02Our neighbours Gloria and Harry have an eager buck.
06:06But are they a perfect match?
06:09Hello, girls.
06:11They're good-sized animals, aren't they?
06:14They are good-sized.
06:15OK, good.
06:16I was worried you would think they were too big.
06:18No, no, no.
06:19So the brown one is the daughter and she is smaller?
06:21Yeah.
06:22Yeah.
06:23They'll go well with that buck, that particular buck.
06:25OK, cool.
06:26With his bloodline and that bloodline, you should get some really nice little bubs out of them.
06:31Now that they're approved for breeding, what's the next step?
06:35You just bring them down, put them in with the boy and just see how he goes from there.
06:41You know anyway when they're done because normally it's a very amorous occasion.
06:46When it's finished, they just sit down and go and say, well, that was fun, wasn't it?
06:50So that's what you're dealing with.
06:52All right.
06:53Goat rendezvous it is.
06:54Rendezvous it is.
06:55I was so pleased when Gloria approved of the goats.
07:00And then she kept saying what lovely girls they were.
07:03And, you know, I felt that reflected on me somehow.
07:06The next day it's time for my goats to meet their suitor.
07:15Today's the day.
07:17This is happening.
07:19As this is all new to me, my partner Coby has dropped by to help wrangle Nanny and Fanny to their love nest.
07:25Yes.
07:26That's me.
07:27Come on.
07:28Come on girls.
07:29Come on.
07:30Oh yeah.
07:31There we go.
07:32Come on.
07:33So they get to stay tonight?
07:34Yeah.
07:35It's like a weekend away.
07:36It's not like a love hotel.
07:38It's more like goat tinder.
07:39Yeah.
07:40I haven't done this before, so.
07:42You're going to go meet new goats.
07:45The prize winning buck is named Choc, who comes with quite the breeding record, having fathered eight kids so far.
07:52Chonk?
07:53Chonk.
07:54Chonk.
07:55Chonk.
07:56No, Chuck.
07:57Chuck.
07:58Hi Coby.
07:59Hi Annelise.
08:00Hello.
08:01We've brought the girls.
08:02Choc is cute, almost in a like so ugly that it's cute kind of way.
08:06He reminded me a lot of like the goat memes you see on the internet, you know, where they like pull up their top lip and like sniff the air and stick their tongue out and stare at you.
08:14I think he'll have beautiful kids.
08:17What's the process?
08:18So we'll pop in this little pen here.
08:21We'll take the leaves off if you like and we'll pop them in with the boy and let them get to know each other and we'll take it from there.
08:30This will be very interesting.
08:33Well, she doesn't know what to do.
08:35They're playing hard to get.
08:37Seems pretty gentle.
08:39The goat seemed really curious.
08:41There's bears, we're fords, there's other goats there, you know, I feel good for them that they can meet others of their kind.
08:47I mean, they are a herd animal.
08:49What if they don't get along?
08:50They'll get along.
08:51OK.
08:52Yeah.
08:53Yeah.
08:54Hormones determine that.
08:55OK.
08:56Yes.
08:57They'll get along very well.
08:58When the time's right, they'll get on.
08:59OK.
09:00If all goes to plan, Nanny and Fanny should have kids in about five months.
09:06Isn't this what you wanted?
09:08I guess so.
09:09Yeah.
09:10They've already calmed down in two minutes.
09:12Yeah.
09:13He throws beautiful kids, so he'll be very pleased with the end product, that's for sure.
09:18While I leave my goats to it, I want to try something new for me.
09:27Fly fishing on my local river in the Tasmanian wilderness.
09:31If I land a fish, I'm keen to have a cook up next to the river.
09:36Hey.
09:37Hey, Anneliese.
09:38How you going?
09:39Good.
09:40Nice spot you have here.
09:41It's a little bit hard to get to.
09:43It is a nice spot, but the best spots are hard to get to.
09:46Harley Watson is a carpenter who helps me at home.
09:50But today, he's taking me fishing on a section of the Huon River that's only accessible by kayak.
09:56Have you had much fly fishing experience?
09:58Only a little bit.
09:59OK.
10:00Like twice or something.
10:01What about going down mediocre rapids?
10:04Have you done that?
10:05Never.
10:06OK.
10:07That'll get your adrenaline up a little bit.
10:09I'm not against it.
10:10The water level's down, so if you fall in, you should be fine.
10:13Just fall out and stand up.
10:14Pretty much.
10:15Good.
10:16Where we are on the river feels very remote and isolated from civilization.
10:22It's super beautiful.
10:24You can't see any human habitation.
10:26And the current is a lot less strong than I was expecting it to be.
10:36The Huon River stretches 170 kilometres through southern Tasmania, flowing from the wilderness and eventually leading to the Tasman Sea.
10:45It's home to the rare Huon Pine, one of the oldest living tree species in the world.
10:51How long have you been kayaking this river?
10:54I've been kayaking for probably 15 years now.
10:57Bought my first kayak when I was about 14 or 15.
11:01And, yeah, use it to get to good fishing destinations mainly, or do a bit of a day kayak with family and friends.
11:08If you look over here, we've got some young Huon Pines.
11:13They're probably between 50 and 100 years old.
11:15It's hard to tell exactly, but they grow pretty slow, so it's nice to have them here.
11:20You don't see them too much on the Huon unless you get further up river.
11:25Harley's told me that the fishing spot is beyond the rapids, so we're going to have to kayak through the rapids.
11:31I've never done it before.
11:32It doesn't look that deep, but apparently I can still manage to get stuck.
11:39We're getting close to the rapid now, so I'll give you a couple of little tips to avoid rocks and stay out of the tricky water.
11:45Yep, give me some pointers.
11:47So if you feel like you're falling in, just put your paddle down into the water and either push off the rocks because it's going to be shallow.
11:53Cool. On the side that you're falling on.
11:55That's right. Just try and keep yourself in the water and then just using your paddle as a way of getting around rocks and obstacles.
12:03What happens if you get stuck?
12:06If you get stuck, I'll try and help.
12:09Okay.
12:12So I'm following Harley through the rapids.
12:15Everything's quite fun. It's all really chill. I'm having a great time. There's a little bit of adrenaline.
12:21Then I realise that I'm not seeing rocks that are just under the water and getting out of their way fast enough.
12:29So I keep just like a little dodgem car going from rock to rock and then I just hit a rock sideways and I go backwards.
12:37So then I'm going backwards, which was also kind of fine.
12:40I can fix this.
12:41Until I just get stuck on another larger rock and totally wedged and can't get my boat off.
12:46She can't.
12:48Alright.
12:52Well, this is embarrassing.
12:54I'm going to try and pull you up and around.
12:58There I was trying to look like I knew what I was doing in the rapids when I suddenly got stuck.
13:03You'd have to probably get out.
13:05Oh, okay.
13:06Now you're good.
13:12After getting back on track, we arrive at Harley's fishing spot.
13:19Alright, we're about to jump in the river and go for a fly fish just under the rapids and we're hoping to catch trout.
13:25It's been a long time since I fly fished and never in moving border like this, I don't think.
13:30So, yeah, we need to get to it.
13:34As the name suggests, fly fishing is about tricking fish into thinking they're about to dine on an insect.
13:41We've got a nice royal wolf dry fly for yours.
13:45So this imitates just a lot of terrestrial life, aquatic bugs, flies, anything really.
13:50Probably one of the best dry flies that were made.
13:53Let's get to it.
13:54Alright.
13:59See how it's getting that nice snakey look to it?
14:02If you can get the right weight when it's going backs and forwards, you want to feel the weight of the line.
14:10If you pull when you're going back, it'll put more tension into the line for you.
14:21Harley, what's the secret of fly fishing?
14:22Practice and patience.
14:24Oh, good.
14:25Two things I don't have.
14:27It's pretty amazing how you land on top of the water and something will just swim up and take it.
14:32You're just trying to, you're literally just trying to imitate what they're eating.
14:35Yeah.
14:36And just like that, the fishing gods are smiling and I managed to hook one.
14:41Oh, .
14:42Oh, hey.
14:43You got it.
14:44Oh, it's a cutie.
14:45Nice little rainbow.
14:46Cool.
14:47We got a fish.
14:48That was fast.
14:49Yeah.
14:50He'll go well on the table.
14:51Nice little pan-sized one.
14:52Do you think he's legal?
14:53He's a beauty, yeah.
14:54He's over to 20 easily.
14:55Small fish for such a big fly.
14:56We caught a fish.
14:57And it didn't even take that long.
14:58Some days you'll catch them flat out and all day.
15:00Some days you'll catch them here and there.
15:01Some days you won't catch any.
15:02But that was pretty quick.
15:03Like we've only been fishing for 20 minutes or less and we've got one.
15:06With two in our nets, it's time for lunch.
15:07And now we get to cook rainbow trout next to the river that they came out of.
15:11In the wilderness.
15:12And we've got a fish.
15:13And we've got a fish.
15:14And we've got a fish.
15:15And it didn't even take that long.
15:16Some days you'll catch them flat out and all day.
15:17Some days you'll catch them here and there.
15:18Some days you won't catch any.
15:19But that was pretty quick.
15:20Like we've only been fishing for 20 minutes or less and we've got one.
15:23With two in our nets, it's time for lunch.
15:29And now we get to cook rainbow trout next to the river that they came out of.
15:35In the wilderness.
15:36There's not many things better than that.
15:39It's definitely one of the perks of the job.
15:42I'm planning to cook our two rainbow trout over the fire.
15:46Using a blend of cultured butter, smoked eel, seaweed from my pantry, plus some boiled potatoes.
15:55So this is trout en papillote.
15:58It literally means in paper.
16:00It's a French technique of cooking.
16:02You're essentially steaming something in its own juices.
16:05So it needs to be something that's cooked well, steamed in its own juices.
16:08I learned to do this technique in a free Michelin style restaurant that I used to work at in Paris.
16:13And have brought it to the Huon River.
16:16I then add lemon and seal the trout with baking paper and aluminium foil.
16:23All right.
16:24And she's going to go in the fire.
16:25The fish takes about 15 minutes to cook in the cast iron camp oven.
16:31Well, she's definitely cooks.
16:32Looks delicious.
16:33Nice crispy tail.
16:34Our freshly cooked Huon River trout en papillote with smoked eel and seaweed butter.
16:50That'll be the best trout I've ever tasted.
16:57High praise.
16:58That's good.
17:00Very nice.
17:01I don't even cook them that often because, you know, you can't buy them commercially.
17:04So it's really just when people catch them for you.
17:07Yeah.
17:08Catching a fish in that kind of environment that quickly just wasn't something I had expected.
17:15It's very exciting to know that there's definitely rainbow trout down there and that they're hungry and that they're feeding.
17:30I'm on my way to see Natalie and Ben from Taylor & Smith.
17:32They're gin distillers.
17:33Previously, we've made a gin together using honey and beeswax from my beehive.
17:38And they want to make a new flavour.
17:40They haven't let me know what it is yet.
17:42So I'm about to find out.
17:45Offering a drink to my guests is something I want to do at my eatery.
17:48And I really want to convince Natalie and Ben to infuse our next gin with Kunzia.
17:53Hopefully, this bunch will impress them.
17:55Hi.
17:56Hello.
17:57I brought you some things.
17:58Oh, amazing.
17:59Kunzia flowers.
18:00We've got a decision to make.
18:02Okay.
18:03Tell me about it.
18:04Well, you know, the original gin's been going so well.
18:07People have loved it.
18:08And it's been a fantastic showcase.
18:11But we would like to drill down into another gin.
18:14Sounds fun.
18:15Let's go test the gins.
18:17We created our first batch of honey infused gin using my beeswax to line the bottles.
18:29There's variations, but it is a handmade product.
18:32For batch number two, Natalie and Ben want me to do a taste test to decide between two iconic
18:39Tasmanian natives, Leverwood and Kunzia.
18:44This is great.
18:45I love being at a bar.
18:47Both would make really lovely honey gin, but quite different honey gin.
18:54So we just need to decide which way we're going to go.
18:57Okay, so this is Leatherwood first?
18:59Yeah, Leatherwood first.
19:00Yeah.
19:01Oh wow.
19:02That's really lovely.
19:03It's good when you like drinking your own product, isn't it?
19:04Okay, so this is the Kunzia.
19:05So I can see that the colour is darker already.
19:06Yeah, definitely.
19:07Oh, and it does smell different.
19:08Shall we try?
19:09Yeah, it has a deeper, more like herbal nose.
19:14Mm-hmm.
19:15The Leverwood comes across as a like, I get like a honeyed brioche thing, like toffee stuff
19:20like that.
19:21Yeah.
19:22Yeah.
19:23Yeah.
19:24Yeah.
19:25Yeah.
19:26Yeah.
19:27Yeah.
19:28Yeah.
19:29Yeah.
19:30Yeah.
19:31Yeah.
19:32Yeah.
19:33Yeah.
19:34I get like a honeyed brioche thing, like toffee stuff like that. Like it feels sweeter.
19:39The perception of sweetness is more there for me. And then the Kunzia is more kind of
19:44like herbal and a little bit more savoury. But I think I'm going towards the Kunzia.
19:48That's exciting.
19:49Yeah, that's really great.
19:51Lucky I bought some flowering Kunzia then.
19:53Perfect.
19:54Yeah.
19:55Yeah, we can give it a try.
19:57To create my new gin, the first step is to add my flowering Kunzia leaves into a mix
20:05of nine different botanicals prepared by Ben.
20:09So the last thing we need to do is put in some honey.
20:13So I'll put a bit of that on top.
20:14Mm-hmm.
20:15A nice big generous scoop.
20:18Looks good.
20:19good. We then pop the mix into a bag and place it in a still. If you can hang that inside there,
20:26here we go. Lift it up a bit. Bring it back out a little bit and tie it off. Okay. And we're done.
20:37Just like that? Just like that. Wow okay. All ready to go. It'll take a few weeks but my special
20:44release Kunzia Honey Gin should be ready in time for my first guest at the eatery. Bye Gin.
20:54My Huon Valley community grows by the week and today I'm visiting a good friend.
21:00Peter Gilmore is one of Australia's best chefs and used to be my boss. He's also a neighbor with
21:07stunning views. Welcome to my Tassie farm. It's looking really good. Peter's invited me over
21:14to check out his growing orchard.
21:19What have you got planted? All sorts actually. I've got about 50 fruit trees all together.
21:23A lot of peaches, abricots, plums. I've got a few cherries over there.
21:29And what about the view? Yeah it's pretty magnificent. So lucky. 180 degrees of ocean and bush.
21:36Shall we go have a look at the veggies? Yeah let's go. Oh I love this herb and the seed hyssop. It's really
21:45beautiful. I love the smell of this. It's such a beautiful herb. The fennel's going off as well
21:52which is great. Florence fennel. Yeah fennel seems to love Tassie as well. Yeah it's beautiful. It's so
21:58lush. Peter suggests we create an afternoon snack from one of his latest success stories.
22:04And what is this beast? Oh well that's the last of my cauliflowers for the season.
22:08Yeah he's a beauty. Last year I actually grew some purple and some white and I saved the seeds.
22:14And I've got a bit of a cross. Yeah it's like a variegated cauliflower. Yeah. I reckon we should
22:20cut it and go make some fruiters. Yeah let's do it. You should do the honors I think. It's a pretty
22:26big baby. Yeah it is. Oh okay. You carry it. All right. I love cauliflower fruiters. Yeah let's do it. I don't
22:35think I've made cauliflower for this before. Oh really? Yeah. I'm gonna cut this bad boy in half. Moment of truth.
22:40Wow. Wow look at it. Yeah. First up Peter cuts the enormous cauliflower into bite-sized pieces for
22:50the fridges. Well it's definitely organic. There's a couple little slugs in there. That's how you can
22:57tell. Yeah absolutely. All right. I'm excited for this. Yeah well I'm gonna make a sort of classic
23:08crispy batter based on soda water, tapioca flour and rice flour and just thicken it with a little
23:16bit of sandpung gum. Okay so the same one that's like the crispy eggplant batter that you'll get
23:22like in a Chinese restaurant. Absolutely. Yeah it's my favorite batter. It stays crispy for so long.
23:26It's really cool. While Peter gets to work on the batter,
23:29I get stuck into my aioli or garlic mayonnaise. First I grind the garlic with a mortar and pestle.
23:43Then add egg yolks, olive oil and my secret herb, dried fenugreek leaves.
23:50I love your aioli. It's so good. Thank you.
23:53All right so I'm just going to fry up the fritters now. So we've got the two flours. We've got the
23:58batter, cauliflower. I'm just going to flour batter straight into the fryer. Okay. That'll do its
24:03thing. Cool. The fritters are placed in the deep fryer until crispy. Actually it might be time for
24:09tempera vegetable to make a comeback. It's a great way to cook veggies. They're so fast. They stay crisp and
24:15beautiful and all the essence is sealed in. The perfect afternoon snack. Freshly picked cauliflower
24:26fritters and my garlic aioli. Thank you. Pleasure.
24:35Oh they're really good. Oh great.
24:39Oh like the batter is super light and really crispy. The cauliflower is perfectly cooked.
24:44The aioli is quite spicy with garlic so be aware. But yeah it's a good blend.
24:48Wow that's pretty garlicky. That's got a hit. I love it.
24:53Nice and crispy too. The wine mellows it out.
24:58I mean you've been down here for a few years now. Does it get better and better as you're here?
25:03Yeah I feel like you need to treat it as if you are putting down roots and in it for the long haul.
25:08Yeah I think it's a really close-knit community as well.
25:11Yeah I go to farms and places all the time and they're like oh Peter Gilmore was here
25:15and I was like oh he's getting around.
25:19You know I want to be part of the community and eventually I want to be full-time.
25:24To be honest I actually think of it as sort of like a private cult.
25:26No religion involved. Just food and wine.
25:33Just food and wine. Yeah.
25:35Next time my bees are back.
25:38Feels really worrying being this close to this many bees.
25:42Work starts on a new home for my goats and chickens.
25:45Door where there was no door. Goats gonna love it.
25:47And my new gin arrives for the eatery.
25:50These are the first samples of the Kunzea honey gin.
25:53Oh it's really interesting.
26:06When you are đang in the middle of the heart they're free,
26:08Akt에서 starting to be read and hang twins.
26:09That's how you really think of them.
26:15It's an easier way for you.
26:16I want to stay home for those.
26:17And I want to stay home for the year.
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