Every bite told a story. Each piece of protein was the result of countless hours spent in the bush chasing wild protein, refining techniques, and learning how to transform the hunt into something remarkable. This wasn’t just a platter; it was a lifetime of pursuit and learnings on a timber board.
My journey started like many Aussie hunters; with rabbits as a teenager. Since then, it’s grown into a passion for sourcing food the best way. If it can be hunted, I’m asking: how can we cook it? Because for me, it’s never just about the hunt. It’s about the process.
It begins long before the hunt with preparation, study, and skill. Gear selection, identification, animal behaviour, concealment, weather patterns, dog training, calling - it all matters. Then comes that moment of success, deep in places most people never see. But the real satisfaction comes afterwards: butchering with care, processing with skill, and cooking with respect. That’s the reason why I hunt.
I don’t do this for one part…I do it for the whole picture. That’s what keeps me going. Keeps me learning. Keeps me connected.
Cooking has always been a passion, but over time, wild game and making your own produce have become my focus. There’s something profoundly rewarding about creating a meal entirely from scratch, with food you’ve hunted, grown, or gathered—and sharing it with a group of like-minded mates who live and breathe the same values. Or even better with those that have never experienced even a thought of eating something wild.
The Hunter’s Platter is exactly that; a collaborative effort built by some of the finest hunter-fisherman-cooks I know. Together, we forage, hunt, fish, smoke, cure, pickle, and create. Then we do what humans have done for generations: we gather, share, and feast.
What’s on the platter?
- Venison: Cabana, salami, pastrami, liver pâté, bresaola, jerky, biltong
- Duck: Cabana, smoked duck, smoked duck sausages
- Other Wild Game & Fish: Smoked rabbit, kingfish, trout, smoked eel, Gippsland spiny crayfish, yabbies
- Cheese: Mint halloumi, trout and dill farmer’s cheese (local Gippsland milk)
- From the garden: Homegrown olives, pickled eggs, pickled cucumber, onion and cabbage, fresh yoghurt, flatbread
- To finish: Cane Spirit from Hunter’s Rum from Travi Southalls Distillery, Kinglake— crafted by a bloke chasing his own dream.
This platter isn’t just about food. It’s about the people, the places, and the passion behind every mouthful. It’s a celebration of what it means to be a hunter…and a reminder that the journey doesn’t end in the bush. It ends around the table.
About the Author
Andrew Jeffery is a lifelong hunter, wild food enthusiast, and passionate advocate for sustainable harvesting and bush skills. When he's not out in the bush, he’s being a Dad, running a quarry, making something or in the kitchen—turning wild game into unforgettable meals, and sharing the stories behind them. He hunts not just for the food, but for the full experience—and believes the best meals are ones that start in the bush and end with good company.
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