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.

Analiese dives into spearfishing for the first time, preparing a Fijian-inspired kokoda dish with her catch.

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

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. She picks peaches and apples and delivers a Tasmanian twist on a traditional porchetta.

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. Later, she brainstorms ideas for a name for her new eatery and tests a wallaby recipe for her opening-day menu.

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. But when her former boss and renown executive chef Peter Gilmore, drops by to check on eatery progress the pressure suddenly gets real.

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 also creates a special thank-you meal for workers as the countdown is on to opening day.