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After months of prepping, foraging, and fine-tuning the menu, it's finally opening day at the long-awaited eatery; no launch is complete without chaos-or bees.

A Girl's Guide to Hunting, Fishing and Wild Cooking

Opening Day

Analiese explores the Tasmanian coast while spearfishing, learning sustainable techniques and catching fish for a fresh Fijian-inspired kokoda dish.

Spearfishing

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Between testing her handcrafted gin, welcoming back her bees, and transforming her piggery into a new goat and chicken home, Analiese makes time for an overnight hare hunt in Tasmania's highlands.

A Midnight Hunt

Analiese forages and braves Huon River rapids on her first fly fishing trip and catching rainbow trout for a riverside cookout.

Fly Fishing in the Huon

As opening day nears, Analiese juggles preparations, farming and new challenges; including picking peaches, developing a bee allergy and her first pheasant hunt.

New Challenges

Analiese buys lambs to raise from a neighboring farm and fishes for striped trumpeter; she brainstorms names for her eatery and tests a recipe for opening day.

The Little Lambs

Michelin star-trained chef Analiese Gregory swaps her restaurant career for a cottage in Tasmania, where she reconnects with nature and sources fresh produce.

S2 E3 | The Little Lambs

E8 | Opening Day

E7 | Spearfishing

E6 | A Midnight Hunt

E5 | Fly Fishing in the Huon

E4 | New Challenges

E3 | The Little Lambs