Next Episode of A Girl's Guide to Hunting, Fishing and Wild Cooking is
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Michelin star-trained chef Analiese Gregory swaps her restaurant career for a cottage in Tasmania, where she reconnects with nature and sources fresh produce.
Analiese forages and braves the Huon River rapids on her first fly fishing trip and catches rainbow trout for a riverside cookout.
Analiese hunts wild hares for a special game meal, welcomes her bees back, transforms the old piggery into a new home for her goats and chickens, and reflects on the emotional toll of raising animals for meat.
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.
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