Analiese Gregory

Hailed as one of the most exciting chefs of her generation, Analiese Gregory has swapped the dazzling Michelin star restaurants of Paris’s LeMeurice 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’s journey is followed on her SBS Food television Series ‘A Girl’s Guide to Hunting, Fishing and Wild Cooking’ will ignite your desire to cook simply, and to find your inner wildchild. “Join me on a deep dive (literally!) into the Tasmanian oceans, forest and farms where I learn not just about food but the importance of community as well. It’s been a wild ride so far and I can’t wait to take everyone on it with me.”

Her book ‘How Wild Things Are’ celebrates nature and the slow-food life on the rugged and sometimes wild island of Tasmania. With more than 40 recipes, including ferments, interwoven with Analiese’s compelling story, 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.