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 cheese-making and charcuterie, 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.
||Full colour photography
Höhe: 253 mm
Breite: 201 mm
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Analiese Gregory is one of the most talked about young chefs in Australia today, with a string of enviable kitchen credits to her name, including The Ledbury, Michel Bras, Mugaritz and Sydney's Quay. Having flirted with returning to France, she instead packed her bags on a whim in 2017 and moved to Tasmania, where she heads up Franklin in Hobart. When Analiese is not tending the fire at Franklin, she is renovating her 110-year-old farmhouse in the Huon Valley, where she lives with a cornucopia of farm friends and a wardrobe filled with charcuterie (a new hobby, she insists it was the best place for it!). Tasmania has given her a semblance of meaning and the life she craved and she cherishes her time in nature foraging, diving, hunting, cooking on beaches, and connecting with the people whose life work it is to grow our food.