Analiese starts her first Tasmanian Spring with a 'Welcome to Country' ceremony. She learns to shoot and goes on an overnight fishing adventure before laying down roots in her new native garden.
Analiese makes the most of a busy spring as she starts to build her pantry and kitchen garden, before going diving for wild scallops at a friend's secret diving spot.
Analiese embarks on new adventures, raising two piglets for meat with her neighbour, confronting her fear of bees for a wild honey harvest, and goes on a solo fly-fishing trip for wild trout.
Conquering her fear of bees, Analiese gets her first beehive before heading off on an adventure of foraging, fishing and diving with best friend and famous Thai restaurateur, Palisa Anderson.
Analiese tackles the ups-and-downs of her new life, going on her first wallaby hunt and dealing with the wild rabbits that are decimating her garden, resulting in a delicious braised rabbit stew.
Analiese faces her biggest challenge yet, slaughtering the two pigs she's reared for meat, and is visited by old friends from the mainland who reaffirm her commitment to her new life.
Enjoying the bounty of Autumn, Analiese harvests blackberries and her first honey, goes on her first hunt for venison, and later takes her mentor, Peter Gilmore, foraging for wild mushrooms.
Analiese settles in for winter and makes a big decision about her future as she appreciates everything she's learnt, cooking up a feast to celebrate the year with her new friends and community.
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 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 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 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.
