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.

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.