Analiese Gregory Chef Portrait .png

About

Hailed as one of the most exciting chefs of her generation, Analiese Gregory has swapped the dazzling Michelin star restaurants of Paris’s Le Meurice and Sydney’s Quay for rugged Tasmania. She has left her high pressure restaurant career for a century old cottage at the bottom of the world in Tasmania. Here, she strives to forge a new life for herself, learning to hunt, fish, forage and live seasonally, closer to nature.

 

Analiese is on a mission to find a more connected and sustainable life through moving to a tiny island at the bottom of the world and transforming the way that she lives. Join her on a deep dive (literally!) into the Tasmanian oceans, forests and farms where she learns not just about food but the importance of community as well.  

Described by Gordon Ramsay as “a force to be reckoned with”, Analiese has also authored a book with publisher Hardie Grant about her experience. How Wild Things Are - Cooking, Fishing and Hunting at the Bottom of the World , has received rapturous praise from some of the world’s  most highly regarded chefs, food writers and publications.

Analiese now combines her love of nature with her extraordinary culinary skills to cultivate a cooking and lifestyle ethos of self-sufficiency which respects the seasons and native ingredients in a stunning television series – A Girl’s Guide to Hunting Fishing & Wild Cooking, to be broadcast on SBS Food in November, 2021.  The stunning series showcases why Analiese is so in demand in the culinary world, with original recipes such as Grilled Scallops with Wakame Jam, Bay Blossom Ice Cream, Grilled Southern Rock Lobster with Sea Urchin Butter and Wallaby Pie with Salt Bush.

 
 

Photography by Adam Gibson.