Fishing, foraging and fine dining: Kiwi chef Analiese Gregory on her new cookbook ‘How Wild Things Are’
- Gregory worked in high-end restaurants in the UK, Australia and France, where she learned about foraging for food working for Michelin-star chef Michel Bras
- Now she is in Tasmania, where she hunts, catches and gathers ingredients, and has just released a cookbook
Analiese Gregory is a chef who knows where her ingredients come from. Living on the wild and biodiverse Australian island of Tasmania, Gregory might be diving for abalone one day and hunting deer the next.
“To be able to just go into the ocean and get a sea urchin out and eat it, it’s like, why would we even try to do anything else here? It’s just what makes sense,” she says.
Gregory shares a view of rugged life at the bottom of the world with How Wild Things Are, a cookbook loaded with striking images of the chef cooking dishes at a campsite or on a rocky shoreline.
The recipes reflect Gregory’s fascinating mix of refined, European-trained fine-dining skills and her knack for marrying them with the freshest ingredients of New Zealand and Australia.
One page shows instructions on how to make a possum sausage, another a recipe for potato gnocchi with lap cheong [Chinese sausage] and kombu butter.
