Passionate Apprentices, The

John the Knifemaker uses stone age techniques to forge blades from recycled steel. With handles made from antler or bone, and sheaths crafted from local timbers, they're sought after by world-class chefs, local hunters and household-cooks alike. But getting hold of one is not just a matter of money. John prefers trading to selling - swapping a blade for a side of venison, a cheese, or a case of wine. After 25 years of trial and error, John is now sharing the secrets of folding Damascus steel with two boys from the Valley. Long hours are spent learning how to hammer molten steel, and grind metal into sharp edges. It’s a serious business, and the boys take in every word that their master offers them – whether it be about working metal or playing with fire - or just life…

Not far away, Yves the Beekeeper prepares fine honeys using traditional methods he learnt in his French homeland. Now, here in Tasmania, Yves has found the source of the finest honey he’s ever tasted – a white honey collected from late-blooming heather in the highlands. He plans to build new hives and take his bees up for the winter flowering. Yves’ apprentice is his nine year old daughter Marlin. Through her eyes, the complex mysteries of beekeeping – from dipping hives to culling spare Queens - are explored. Father and daughter are joined in their passion for bees by Marlin’s schoolteacher, Damon. The three work together, blending and savouring the taste of the rare ‘snow honey’.

Their neighbour John the Baker makes some of the best bread in Tasmania. Taking his inspiration from some of the earliest baking techniques, he uses ingredients like sprouted wheat and spelt flour. Every Saturday, along with three of his five children, he rises before dawn and drives into Hobart to sell his loaves at an outdoor market stall. Stock soon runs out. But John isn’t content to settle for what he can already do well. With his fellow baker, Shannon, he builds a wood-fired oven, so that his bread can taste even better.