Intrepid chef Analiese Gregory has traversed a global culinary ramble to finally live out her own personal version of a ‘walk on the wild side.’
Among the stopping-off points have been cooking stints at renowned restaurants ranging from London, Morocco, France, Spain and Sydney. Then, in a dramatic twist to her career script, she opted to take a gamble and relocate to the remote rural surrounds of Tasmania.
However, far from cruising along in a potential backwater Analiese has reinvented herself as a foodie authority rejoicing in the joys of the natural produce and potential foodstuffs to be harvested on the Apple Isle.
This spawned a best-selling book, How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World detailing her passion for ground-breaking recipes. When this established Analiese as one of Australia’s newly influential kitchen savvy voices, it was followed up by a well-received series of eight episodes on the SBS food channel titled ‘A Girl’s Guide to Hunting, Fishing and Wild Cooking’.