- 2 weeks ago
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00:00Life is really busy down here at the moment it's like everything's on fast forward. I've got the
00:11eatery build happening I'm thinking a lot about the menu for the eatery and I've also got two
00:16visitors coming over people that are both super close to me so there's a lot going on but I'm
00:21really excited to just jump into it. I'm Anneliese Gregory and for 20 years my career as a chef took
00:29me around the globe. Oh yeah it's not bad. A little while ago I started my new life in a small
00:35Tasmanian timber cottage. I fall in love with romantic projects and this is definitely one of
00:42them and now I'm ready to take on even bigger challenges blending my chef life with my farm
00:48life. Not for you. And opening an eatery to the public right here in my home. I'm hoping to give
00:54people an experience something that speaks to them. The flavors are amazing. I want to give
01:00them something that's beyond food. I was gonna love it. I want to fill my brand new eatery with
01:06the best Tasmanian produce inspired by my love of hunting fishing and wild cooking.
01:24My old boss is coming over today Peter Gilmore. He's one of Australia's best chefs and he's a recent
01:30convert to the Tasmanian community so it's going to be really nice to have him closer and able to
01:36just drop in. Peter Gilmore knows a few things about running restaurants. He's set up two of Australia's
01:42best key and Benelol. So I'm keen to get his opinion on the plans and progress of my eatery. Cheers
01:48beautiful. Yeah coffee the wine of the morning. When I was younger I worked in a lot of kitchens
01:54and I would say key was the place that I spent the longest so I spent longer working for Peter
02:01Gilmore than for any other chef. Do you enjoy spending time down here? Oh absolutely love it.
02:06Maybe once every six weeks or so for a few days. Have a bit of an escape from Sydney. I'm sort of a part
02:10time Tasmanian. It's better than a no time Tasmanian. Well that's for sure yeah one day I'll be a full
02:16time one. It does that it gets its hooks into you. I suppose he's my strongest cooking mentor. His
02:21opinion holds a lot of significance to me. Ideally I would like to have his approval. So how's the eatery
02:27going? It's like two steps forward one step back but you know I'm starting to work through it. Do you
02:32want to go have a look? I'd love to. Okay cool let's go check it out. In a few weeks I want to have 10
02:38guests sitting down for lunch in this part of my timber cottage. I'm a bit worried about bringing
02:45work home about working so close to my house but because I've never done it before I really don't
02:52know how it's going to go. It could be great it could mean that I can never switch off and I just
02:57don't know which one of those two is going to happen. This is the kitchen. Beautiful I love this stove
03:03so nice. So how's it all going to work? This is the kitchen island so that obviously comes in closer
03:09to here. Okay. And I just I've tried to do it for the flow from like stove to plating and then
03:17I'll have Nikki my front of house person I guess she'll be on the other side doing you know beverage
03:22matches and things like that. Wow so it's going to be a very personal really intimate sort of
03:27experience for your guests. Not like Key when you're conducting 20 chefs in the kitchen with me.
03:32No very different. Do you have any advice? I mean I've opened a couple restaurants in my time
03:38but it's amazing how it comes together and in this situation you know I think you've you're creating
03:44something that's very personal and it's what you're wanting to say about the produce in Tasmania and how
03:51you want to cook and and how you want your guests to enjoy the experience. I think it's just that at the
03:56end of the day the part that I like the most is cooking. Yeah. Yeah that's what I realized. I just
04:02want to share with people how I feel about Tasmania. The things that I really like, the ingredients I
04:07really like to cook, the feeling that it gives me. I think that's all I really want to do.
04:14That's really exciting. It is. I hope it all works out. I suppose with Peach buying a place down here
04:21I feel slightly vindicated that it is a good idea and that Tassie does have a lot going for it, which I
04:29always did know obviously, but it's always nice to have it independently verified.
04:39Fresh produce will be vital to the success of my eatery. Luckily I have plenty right on my doorstep.
04:45I love planting, watching the seedlings grow and crafting recipes inspired by Tasmania's changing seasons.
04:54I've planted so many different types of herbs in here. There's so many possible combinations to use
04:59in my cooking now and to be able to pick exactly what I need rather than having the little plastic
05:04bag of herbs that dies in the fridge. I love sage. I've got a couple of different types in here.
05:11There's purple, there's green, and the flowers are a really nice dish garnish.
05:19Another green that I love to grow is French sorrel. It's got a really bright lemony acidic flavour.
05:25It's great in sauces. It's amazing with seafood and it's actually pretty good with some of the
05:29Tasmanian game meats as well. I plan to make good use of my French sorrel, along with a few other herbs,
05:36when I go hunting tomorrow.
05:47One of the chefs I used to work for in France told me, Anneliese, never buy vegetables from someone whose name you don't know.
05:53And in Tasmania, it works out because they're never too far away. You're able to know the people that grow your food.
05:59One farmer I've got to know lives on Bruni Island, a short ferry ride from my home in the Huon Valley.
06:10When I first moved down and came to Bruni Island, I realised that it's an island off an island off an island.
06:17And it became the place that I go when I really need to get away for a weekend.
06:21The purpose of this trip, though, is to see a man about a wallaby.
06:29Richard Clarke is my chief wallaby meat supplier and he's promised to take me hunting tonight.
06:34Richard was one of the first producers that I met when I came to Tassie and he's an extremely
06:39ethical hunter and he's a great shot. But the most important thing is that his wallaby meat
06:46is the best that I've had. Hi Anneliese, how have you been?
06:50Yeah, I've been good. Yeah, good. What have you been up to?
06:52Well, I'm going to be opening a small restaurant, so I'm going to be needing some more wallaby.
06:56Cool. We'll supply the wallaby for you, but you have to come and shoot it yourself.
07:00Okay. Okay. I will give it my best shot.
07:02Very good. A lot of the activities that I do, like diving and hunting, are moderately dangerous on your
07:10own and you probably should go with other people. So part of that has been kind of
07:15joyful actually. A few years ago, Richard taught me how to shoot.
07:20And take a rough aim, get ready, put the bolt down and slowly squeeze.
07:28Oh! You're a natural.
07:36Tonight I'm using a gun I'm not familiar with, along with a thermal scope that I've never used before.
07:42So there's lots to learn.
07:45We get ready to load it and it's in a semi-locked position. So we don't use the safety because you
07:53don't know if the safety's on or off. Someone hands you the gun or the gun's laying in the car.
07:58Is the safety on or off? You don't know. So when the bolt's in that position, it can't go off.
08:03Okay. Right. Now it's live, it's ready to fire. Okay? So you don't put your finger near the trigger
08:13until you know you've got one in the sight and you're ready to go.
08:17So that's the noise you expect. It's a bit different. It's like a big whip crack.
08:30Yeah, it sort of is. I do believe that if you're going to eat meat,
08:35you should be able to kill the thing yourself. But it's a really hard conversation to have and
08:43it's a really hard thing to do. And not everyone needs to go on that journey. It's just something
08:49that I felt I should do for myself. As the light fades, we're ready to hunt for Rufus and Bennett's
08:58wallabies, which feed across the 120 hectare property at night. When you're shooting like this,
09:06animals in the wild and you're encroaching on their territory, you only have a short window of time
09:11before, you know, they smell you or they sense you or they see you and off they go into the bush.
09:19The 300,000 or so wallabies on Bruni Island threaten crops and the ecology.
09:28Can you see? You on it? Yep. Okay, so put the bolt down.
09:32Sorry. I'm freaking out because I haven't shot in ages. Shooting at night,
09:37Richard uses a thermal scope to improve accuracy. But he's okay for now. So just take your time
09:43and just squeeze slowly. Ah, there he goes. Well, he sat there for quite a while.
09:51He did. He was really sitting.
09:57I've never used thermal imaging technology to hunt before. So it's a completely new thing for me.
10:02And I'm kind of just learning on the fly. I'm actually finding it really hard to be totally honest.
10:09With one large wallaby in my sights, I now need to stay calm and focused.
10:14See, Nick? Oh, yes.
10:17Yeah. Right. Okay. So put your, put your bolt down.
10:21Why does it look far away for me in this? Okay. Okay, bolts back down.
10:40Squeeze slowly. I didn't get him again. No. What is wrong with my shooting?
10:47It's okay. It's okay. It's okay. You actually... It's annoying.
10:52Yeah, actually, it blew me low. I just, I hesitated too long and I shouldn't have done it.
11:00But you know, you really want to make the headshot and you don't want to take the shot if you don't
11:05think you're going to get the headshot. So, so you hesitate.
11:10I think the anxiety is always, what if I hit something but in the wrong place? Like,
11:16you don't want to cause any animal pain. So it should be one shot, one kill.
11:24Hang on. I'll turn the buggy off. Okay.
11:28Shooting is challenging, especially at night, for a novice like me.
11:32Aim for his head and just squeeze slowly.
11:35It makes me appreciate the skills of commercial hunters such as Richard.
11:38Look at my eyes.
11:40Yeah.
11:41Time for a deep breath and go again.
11:44Can you see them sort of clearly or?
11:49Well done. Good shot.
11:50He's down. We're going to have to go over.
11:52We'll go and pick him up.
11:53Oh, and they just look like they're sleeping.
12:03Um, I know that this is the reality of hunting and of eating meat and life and death, but it's still sad.
12:09In and along.
12:16Yep. Perfect.
12:20I suppose I'm glad I went out on the hunt to know what it is and see what it's like.
12:24But now it's the middle of the night and it feels like there's been a lot of death.
12:29I feel like I'm ready to go home.
12:31Can we hang on the hook?
12:32Yep.
12:37It's not a glamorous thing.
12:38It's just, I don't know, the reality of hunting for meat.
12:42You know, it's easy to say wild venison, wild wallaby, you know, wild caught something.
12:47But the reality of the catching in the wild is, yeah, sometimes more graphic and more,
12:52I don't know, invasive than you expect.
13:16I feel heaps better today.
13:18Um, last night just there was a lot of emotion, you know,
13:22obviously it was quite a confronting thing, hunting the wallabies in the dark.
13:27And then, you know, today is a new day.
13:34We're about to skin a wallaby.
13:35This is a part of the process that I don't really enjoy doing that much.
13:39So I normally let Richard take care of it.
13:41But if you're going to shoot the wallaby and follow the whole process through,
13:46I feel like it's a necessary part of the job.
13:48To thank Richard for guiding me through last night's hunt,
13:53I'm going to make a meal using fresh wallaby meat.
13:58What we want to do is run the knife along there and up there.
14:03If you wanted to just try that.
14:05Yeah, sure.
14:05So you just hold the skin.
14:07Oh, it's weird having a wallaby leg under my arm.
14:10And cut away from you.
14:11Yeah.
14:11That's it.
14:12Yeah.
14:12The name of the game is to not cut the tendon.
14:15Yeah.
14:15And don't get fur on the meat.
14:16And don't get fur on the meat.
14:18Okay.
14:18Because that's where your E. coli sits and that's where you get problems with longevity.
14:23I also hate it as a chef when I get game with fur on it.
14:35I suppose after you've taken the pelt off, that's when in my mind it goes from being
14:39an animal to being meat.
14:41There's a strange mental transition that happens at that time.
14:44Just follow the bone up through there.
14:48That's it.
14:48If you have a look at the shape of the bone, you'll see how it goes.
14:53Pull it a little bit harder.
14:54Just cut down through there like that.
14:57That's it.
14:58You've got your leg.
14:59Yeah, this is exactly what I'm after.
15:07All right, so I'm going to cook for Richard.
15:09I've got the legs from the wallaby.
15:11And I'm going to be making a wallaby rendang curry.
15:17First, I'm dicing the leg meat into cubes, which I intend to braise over the fire.
15:23The main things that are different for me about his wallaby are the hanging,
15:28the fact that he hangs them in the skins.
15:31The same way that you would hang game if you were in the UK or in Europe.
15:35And that really keeps the meat super clean so that the skin is only coming off right before
15:40you're about to receive it.
15:41And it really keeps any oxygen from getting to the meat.
15:44So he's able to age it for longer while still keeping it clean and nice.
15:49And the other thing is, I feel like the pasture on Bruni Island is just really good.
15:53Like the wallabies have such a great array of things to eat here.
15:57And it's a small enclosed space.
16:00Wallabies aren't farmed, but this would be the closest thing to knowing what they're eating and
16:04knowing exactly where they're from.
16:07Next, I need to blend the spices for my curry paste.
16:14I've got chilli, there's garlic, ginger, onion.
16:17There's a bunch of spices.
16:19There's some shrimp paste.
16:20We've got cumin, garam masala, turmeric.
16:25And that is exactly what it's meant to look like.
16:27Then it's time to add heat and combine the wallaby and curry paste
16:31with desiccated coconut, coconut cream and dairy cream.
16:35I feel like it's already looking delicious.
16:38It feels like a real fusion of Tasmanian ingredients and a recipe from elsewhere,
16:44but in a good way.
16:46Now it's ready for me to put the lid on and let it cook through slow.
16:49After two hours over the fire, the wallaby randang is ready to serve.
17:03What have you got here?
17:05It's a dry curry, originally from Indonesia and then spread throughout Southeast Asia.
17:09Originally made with beef, but you know, I figured why not with wallaby?
17:13This is my own inauthentic version.
17:15Wow, looks great.
17:17There you go.
17:18We've got some sorrel from my garden, which I thought might be nice with it.
17:23Don't eat the lemongrass.
17:24No worries at all.
17:25Wow, look at that.
17:28Wow, that's great.
17:30So many flavours and it's quite sweet.
17:33Nothing really overpowering that ruins anything.
17:36It's just a whole combination.
17:39I don't even want to spoil it with the rice.
17:40It's so good.
17:41High praise from the wallaby master.
17:43So good.
17:46I don't want to spoil it with the rice.
17:48I'm looking for inspiration, so I'm taking a nostalgic dive into my dad's 1980s cookbook.
17:55My dad, Mike Gregory, has had a pretty impressive career as a chef.
18:12He's cooked for the queen, been to the culinary Olympics and taken out chef of the year about four times.
18:18Some people say it probably runs in the veins, but I don't know.
18:23So I'm thinking about doing this dish called Lobster Mei Ling.
18:27It's incidentally named after my sister when she was born in 1983 and won the New Zealand pasta dish competition.
18:34I like the idea of taking one of my dad's dishes, modernising it and making it my own.
18:40And some of them need modernising.
18:43No offence, dad.
18:45In Tasmania, we make dishes based upon the ingredients that we have available to us.
18:49But it would be nice if some of the dishes had a connection to my previous life.
19:03Something new in my life is my partner, Kobe.
19:06He's a chef based out of Hobart.
19:07He's super busy as well, just like I am.
19:10And I'm guessing that's part of why he spends a lot of time down here with me in the Huon.
19:15Hello.
19:15Hi.
19:17What are you doing?
19:18Eating goats.
19:20You know, the usual.
19:21Fennel?
19:23Speaking of the goats, I want to see what Kobe thinks about expanding my flock.
19:27Come on.
19:28There we go.
19:29Come on.
19:29You like fennel.
19:30I haven't seen you guys in ages.
19:32How have they been?
19:33Pretty good, actually.
19:35So much so that I've been thinking, how do you feel about having kids?
19:40Goat kids?
19:41Yeah, goat kids.
19:42Okay.
19:43Um, why?
19:44Three reasons.
19:45Number one is cuteness.
19:47Yep, tick.
19:48Number two is more goats.
19:51Number three is milk.
19:54So goat's cheese?
19:54So goat's cheese.
19:55All right, okay.
19:56Can't you just milk these two?
19:58Yeah, I would be milking these two, but they need to get pregnant and have kids so that I can
20:03milk them because that's how biology works.
20:04No, you're right.
20:05Yep.
20:05Don't you think they're already a lot?
20:07You remember when we watched them jump off that tree onto the roof of that shed and then down?
20:12Nanny, what are you doing?
20:14Yeah, they're really good at physics.
20:17I think he's probably trying to protect me from myself.
20:21I tend to jump into things, um, feet first and, you know, they don't always work out.
20:26Sometimes they do, sometimes they don't.
20:28Kobe initially thought it was a terrible idea to get a dog and I got that one across the line
20:33and now he loves her.
20:34Maybe it just takes him a little while to warm to an idea.
20:37I'm thinking about it and I'm asking you your opinion.
20:40You've already got quite a few projects.
20:41Speaking of projects, I have enough projects this afternoon.
20:44I'm going to test a dish.
20:46Oh, cool.
20:46For the edery.
20:47Cooking is fine.
20:48Yeah, I'm down for that.
20:49Okay, good.
20:49All right, let's go cook.
20:51Just not kids.
20:52I'll have a think about it.
20:53Okay, okay.
20:54Kobe is helping give my dad's lobster meiling recipe a makeover.
20:58Yep.
21:00I'll be using a lobster court during my recent dive, which was then frozen.
21:04Yep, slightly.
21:05I'm about to bring dad's recipe into the 21st century.
21:08Yes.
21:09All right, so loosely, it's like a pasta-ish crayfish dish, right?
21:13Yeah.
21:13Okay, so which piece do you want me to do?
21:15Uh, I sort of thought we'd make it up as we went along.
21:17Cool, perfect.
21:19Because you love that.
21:20I do love that.
21:21Perfect.
21:22He hates that.
21:24A lot in the food world has changed since the 80s,
21:27so I'm going to ditch my dad's fried noodle basket,
21:29his tomato rose garnish, and frankly, nobody needs avocado in their sauce.
21:36First, we blanch the lobster for one minute,
21:38then chill it to release the meat from the tail.
21:40Okay, straight out and into the ice water.
21:43What are we doing next?
21:44We'll wait for it to chill and then we'll prep it.
21:47Next, we're replacing dad's traditional flat sheet pasta with a technique I learned in France.
21:55So we would use spaghetti or fettuccine to lay out and make a pasta sheet,
22:00as opposed to using a flat sheet of pasta.
22:03All right, next step.
22:03Yep.
22:04We're going to put some of this scallop fuss on there.
22:07It's basically just going to act as glue.
22:09Okay, cool.
22:10So I made it out of scallops, egg whites, and a bit of cream.
22:13But ideally, it would be your leftover crayfish bits.
22:17It's just fish glue.
22:18While Kobi makes a start on the sauce, it's time for me to place the lobster onto the pasta.
22:26I'm just going to give it a bit of a trim, so that we're not wasting all of that extra space.
22:32I really enjoy cooking with Kobi, and I haven't always enjoyed cooking with my partners before,
22:40or with other chefs.
22:41Often, you know, you're in each other's way, or you want to do things differently,
22:45you don't agree, but it feels natural with Kobi.
22:48I've given it a trim.
22:49Do you want to come over?
22:51All right, what's next?
22:51Uh, no, we roll it.
22:54I haven't done this before, so it's just going to be see how you go.
22:57Oh, no, it's coming apart.
22:59Oh, yeah, I can see bits of lobster.
23:02It's because the lobster's not a flat, round surface.
23:05That pattern's kind of cool, though.
23:06The pattern is cool.
23:07The lobster pasta then needs to steam for 10 minutes.
23:11Got the timer on?
23:12Mm-hmm, timer's on.
23:13I'm going to do some breadcrumbs.
23:14Yep, I'm going to go get herbs.
23:15We divide and conquer.
23:17While Kobi improvises with the sauce,
23:20I'm adding tarragon from the garden instead of nutmeg and cayenne,
23:24and sage flowers for the garnish.
23:27So it was celery, fennel, and onion.
23:33Sweated that off, kind of like a mirepoix.
23:34A little bit of driver move, a bit of cream, brought it down,
23:38and then it feels ridiculous, but we had some white asparagus juice
23:41from all those, like, off-carts.
23:42So white asparagus juice.
23:43Yum.
23:44It tastes very classic, but also Tasmanian.
23:49I really like the pattern on here.
23:50It is really cool.
23:51Me too.
23:54Oh, it's pretty good.
23:55It's pretty cool.
23:56It's really good.
23:56It's pretty good.
24:11It looks great.
24:13It's your dad dish.
24:27Do you want to give it a go?
24:28Yeah, sure.
24:34Good?
24:34Mm-hmm.
24:35Mm-hmm.
24:36Happy?
24:36Mm.
24:39Oh, it's kind of better than I thought it was going to be.
24:42Yeah, so surprising.
24:42I'm, like, so much more enjoyable than it read.
24:46Why do you never trust me?
24:49No, I need to learn.
24:52Nailed it.
24:52Nailed it.
24:53I'm really pleased with how we reimagined this 80s recipe,
24:58and it could end up on the eatery menu.
25:01I'm also hoping it's given Kobe enough time to digest our goat plants.
25:06Tell me about the goats.
25:07So I'm assuming that we're going to need a male goat.
25:10I asked the people that I got the goats off,
25:12and they told me that, you know, certain people have bucks,
25:15and you can bring your goats in a trailer,
25:17and it's called driveway servicing.
25:22Okay.
25:23Takes them up to dinner.
25:24They go see a movie.
25:25Yeah, right.
25:25And then we may or may not end up with other goats.
25:27And then we may or may not have kids.
25:28Okay, cool.
25:30So do you want to have kids?
25:31Goats?
25:32Yes.
25:32Kid goats, yes.
25:33Kid goats.
25:33We can have kid goats.
25:37Next time, my farm family expands.
25:43Look at their little willy faces.
25:45They're very cute.
25:46They're adorable.
25:47I go in search of the ultimate sashimi fish.
25:51This coastline is crazy.
25:52It feels like Jurassic Park.
25:53And my dream eatery is becoming a reality.
25:56Now we have names on the wall.
25:57We have names on the wall.
25:58The painting's done.
25:59Yes.
26:00Ready to go.
26:01Ready to go.
26:07Ready to go.
26:08Go shoot.
26:09Get the
26:09Here.
26:10Go.
26:10Go.
26:30Pop.
26:31You
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