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Season 2
World-renowned chef Analiese Gregory is searching for the freshest Tasmanian produce for her new eatery's menu by trying to catch crayfish by hand.
World-renowned chef Analiese Gregory is searching for the freshest Tasmanian produce for her new eatery's menu by trying to catch crayfish by hand.
Analiese hunts for wallabies at night with an ethical Bruny Island farmer who might be able to supply fresh game meat for her new eatery.
Analiese hunts for wallabies at night with an ethical Bruny Island farmer who might be able to supply fresh game meat for her new eatery.
Analiese buys three lambs from a neighbouring farm to raise for meat before fishing for the highly prized striped trumpeter using a rod and a line.
Analiese buys three lambs from a neighbouring farm to raise for meat before fishing for the highly prized striped trumpeter using a rod and a line.
Analiese sets off on her first pheasant hunt, determined to cook in the outdoors. She moves her beehive out of harm's way after being badly stung and becoming allergic
Analiese sets off on her first pheasant hunt, determined to cook in the outdoors. She moves her beehive out of harm's way after being badly stung and becoming allergic
Analiese learns to fly fish in the Tasmanian wilderness and cooks trout by the river. She visits and cooks with mentor and neighbour, chef Peter Gilmore and later forages flowering Kunzea.
Analiese learns to fly fish in the Tasmanian wilderness and cooks trout by the river. She visits and cooks with mentor and neighbour, chef Peter Gilmore and later forages flowering Kunzea.
Analiese tries another first as she hunts wild hares before creating a special game meal. As her bees return, there's a new home for her goats and chickens.
Analiese tries another first as she hunts wild hares before creating a special game meal. As her bees return, there's a new home for her goats and chickens.
Analiese dives into spearfishing for the first time, preparing a Fijian-inspired kokoda dish with her catch.
Analiese dives into spearfishing for the first time, preparing a Fijian-inspired kokoda dish with her catch.
After months of prepping, foraging, and fine-tuning the menu. Analiese opens the doors to her eatery for the public. From wallaby pithivier to last-minute desserts, she pulls off an unforgettable first lunch, but not without some drama.
After months of prepping, foraging, and fine-tuning the menu. Analiese opens the doors to her eatery for the public. From wallaby pithivier to last-minute desserts, she pulls off an unforgettable first lunch, but not without some drama.
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