You don’t have to be a hunter to understand what John Ralley is doing — but after watching this, you might wish you were.

John Ralley is one of Australia’s most accomplished pastry chefs. Trained as a pâtissier, he worked in Michelin-starred restaurants in England before returning home to cement his reputation as one of the finest in his craft — joining the Australian Pastry team, being featured in The New Pâtissiers by Olivier Dupon alongside the world’s best, and collecting more awards than most chefs dream of.

Then, after COVID closed the doors on his celebrated Sydney patisserie, John made a decision that changed everything. He left the city, moved to the banks of the Hawkesbury River in NSW, and started The Bush River Kitchen — an intimate, exclusive dining experience built around hunting, fishing, foraging, and wood-fired cooking.

Robbie sits down with John for lunch in this episode of The Origins Foundation — and the food alone is worth the watch. But what unfolds is something bigger: a conversation about the deep connection between knowing where your food comes from and truly appreciating what’s on your plate. About the craft of cooking wild game with the same precision and reverence you’d find in a fine dining kitchen. About what sustainable use of our natural world actually looks like when it’s done with intention, skill, and joy.

Whether you’re a seasoned hunter, a food lover, or someone who’s never once thought about wild game — this episode is for you.

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Foraged. Untamed. Extraordinary. Elemental. Wild.