New Zealand-born chef Analiese Gregory is no stranger to fine dining, having worked at notable restaurants including Quay in Sydney and Michel Bras’ eponymous Michelin-starred restaurant in countryside France.
But in 2017, Gregory packed her bags for an unchartered life in the Tasmanian wilderness where she hunts, forages and fishes to source the freshest local ingredients in the most sustainable of ways. Now, she is one of Australia’s most-talked-about young chefs and has recently released her new cookbook memoir and has a TV series in the works. Here, we chat to Gregory about her farm-to-table lifestyle, affinity for seaweed and what she’s
