Cooking, fishing and hunting at the bottom of the world by Analiese Gregory
How Wild Things Are celebrates nature and the slow-food life on the rugged and sometimes wild island of Tasmania. When chef Analiese Gregory relocated after years of cooking in some of the world’s best restaurants, she found a new rhythm to the days she spent hunting, fishing, cooking and foraging – a girl’s own adventure at the bottom of the world.
With more than 50 recipes, including ferments, interwoven with Annaliese’s thoughtful narrative, and accompanied by stunning photography, How Wild Things Are is also a window into the joys of travel, freedom, vulnerability and the perennial search for meaning in what we do. This is a blueprint for how to live, as much as how to cook.
Bio: Analiese Gregory is one of the most talked about young chefs in Australia today, with a string of enviable professional credits to her name, including The Ledbury, Michel Bras, Mugaritz, and Sydney’s Quay. In 2017 she moved to Tasmania, where she heads up the state’s most acclaimed restaurant, Franklin in Hobart. Tasmania has given her a semblance of meaning and the life she craved, and she cherishes her time in nature connecting with the people whose life work it is to grow our food.
Analiese was born in Auckland, New Zealand, to a Welsh father and Chinese-Dutch mother. Raised on a mix of stroopwafels and pork buns, she was schooled long-distance for three years during a caravan trip around Australia.
For more information, or to purchase How Wild Things Are , please click here.
