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.