World-renowned chef Analiese Gregory is back for a brand-new season of the stunning original series, A Girl's Guide to Hunting, Fishing and Wild Cooking

SBS Australia

27-05-2025

Premieres Monday 23 June on SBS On Demand and SBS Food
Watch the trailer here
World renowned, Michelin star trained chef, Analiese Gregory is raising the stakes in the new season of her hit SBS series, A Girl's Guide to Hunting, Fishing and Wild Cooking. The eight-part series will premiere on Monday 23 June at 7.30pm on SBS On Demand and SBS Food.
After taking the biggest risk of her life and giving up an international restaurant career for a new life in a 115-year-old cottage in rural Tasmania, in season two Analiese is turning her cottage into a small boutique eatery.
In each thirty-minute episode of this stunningly original series, Analiese will source the freshest local ingredients for the menu as she builds to a dramatic opening of her intimate 10-seater eatery. Seeking culinary inspiration for her new eatery, Analiese will dive into exciting new outdoor adventures , including hunting for wallaby, spearfishing and catching lobster by hand as she expands her quest for the best produce and freshest ingredients.
Supported by her faithful new dog, a growing collection of farm animals and her local community, Analiese works to transform her farm into being more self-sufficient and eco-conscious.
Living sustainably while showcasing new recipes that celebrate the best of pristine Tasmania, this season Analiese creates incredible dishes from land to plate including cauliflower fritters with garlic aioli, lobster cannelloni with a white asparagus sauce, char siu bao (pork roast buns), tender roast leg of lamb, and wallaby rendang. Learn how to eat seasonally, re-connect with nature, and bring some wilderness into your life with A Girl's Guide to Hunting, Fishing and Wild Cooking .
Analiese Gregory's new eatery, built in her Tasmanian Huon Valley cottage, opens soon where she'll serve a menu of dishes created with hyper-local produce to 10 people at a time.
Host, Analiese Gregory said: 'I'm incredibly excited to share this new season of A Girl's Guide to Hunting, Fishing and Wild Cooking where we go deeper into my journey in Tasmania, learn new skills, meet new friends, forage new ingredients and build a business on my property to make my life here truly sustainable. It's been a wild ride in all the senses, and I hope that people will take away from it that there is always a possibility to chase your dreams, overcome your fears, learn new tricks, get out in nature and reconnect with yourself. Even if sometimes you get cold, wet, and pick up a few bruises on the way!'
SBS Head of Food and Entertainment, Emily Griggs said: 'Analiese Gregory's love of the wilderness and incredible culinary skills shine in A Girl's Guide to Hunting, Fishing and Wild Cooking . Audiences loved going on the wild journey of discovery with Analiese in season one and It'sfantastic to haveher back on SBS as she goes on a new adventure creating her eatery and continuing to live off the land and sea in beautiful Tasmania. Get ready to ignite your inner wild ways while discovering new delicious recipes created by the freshest ingredients.'
Screen Tasmania Executive Manager, Alex Sangston said: 'We're beyond excited for season 2 of A Girl's Guide to Hunting, Fishing and Wild Cooking. Analiese continues to showcase the beauty and bounty of Tasmania, highlighting the incredible fresh produce the island has to offer. The show beautifully captures the warm, friendly Tassie lifestyle that we've all come to appreciate. We're also proud to support Navid and Broken Yellow, who have become a staple in Tasmanian production.'
A Girl's Guide to Hunting, Fishing and Wild Cooking season two premieres Monday 23 June at 7.30pm on SBS On Demand and SBS Food.
A Girl's Guide to Hunting, Fishing and Wild Cooking season two will be available to stream free on SBS On Demand with subtitling available in Simplified Chinese, Arabic, Korean, Vietnamese and Traditional Chinese. A Girl's Guide to Hunting, Fishing and Wild Cooking season two is produced by Broken Yellow and Barking Mad Productions for SBS Food, with production support from Screen Tasmania and assistance from Tourism Tasmania.
Biography – Analiese Gregory
From the age of sixteen, Analiese Gregory has been making a name for herself in some of the world's most famous restaurants. Her career started in her home country of New Zealand, at Logan Brown in Wellington. From there she travelled to work in some of Europe's most prestigious kitchens, including 2 Michelin Star venues, The Ledbury in London and Mugaritz in Spain, 3 Michelin Star Michel Bras and Le Meurice in France, before spending five years alongside Peter Gilmore at one of Australia's most revered restaurants, Quay, in Sydney. It was from here Analiese went to the Moroccan desert, running a pop-up restaurant out of Numero 7 before returning to Sydney to join the team behind ACME.
In 2016 Analiese opened her own Sydney venue, Bar Brose, before deciding to leave the city for a peaceful country life in Tasmania's Huon Valley. Analiese was working 16-hour days, winning a hugely coveted two Hats for the Hobart restaurant, Franklin. People travelled far and wide, from all over Australia and around the world, to taste her food. Amongst them, some of the world's most celebrated foodies, such as Nigella Lawson and Yotam Ottolenghi. Analiese Gregory has released a stunning book, How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World , which celebrates slow food and the rugged Tasmanian landscape. She is fulfilling a long-held dream with the forthcoming opening a quaint 10-seater eatery that invites guests to feel as though they are eating at home. Nestled in the heart of the Huon Valley, the restaurant celebrates the very best of seasonal Tasmanian produce, brought to life through Analiese's uniquely personal and nature-driven approach to cooking. Hailed as one of the most exciting chefs of her generation, Analiese has now truly settled into her new life in Tasmania.
For a PDF of this media release, click here.