A Girl's Guide to Hunting, Fishing and Wild Cooking (2021)

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.

Opening day is nearly here for Analiese's new eatery and Analiese is searching for the best local produce for the menu; with an ever-growing to-do list, has Analiese taken on more than she can handle?

Analiese goes hunting for wallabies with a farmer who might be able to supply fresh game meat for her new restaurant. Then, her old boss and neighbor, Peter Gilmore, drops by to check on her progress.

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.

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

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

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.