A slice of Tasmania
Sally Wise is uncertain about being dubbed Tasmania’s Nan. When TV chef and cookbook author Matthew Evans proclaimed her “the Granny we all wished we had”, she says her unoffi cial role as the island state’s chief ambassador for all things home-grown and made stepped up a notch or two.
“I’m not sure that all the grandmothers of Tasmania would feel I represent them,” she says. “But it is nice that people feel they can turn to my books for solid, practical advice and recipes.” Sally has built her career, a stack of cookbooks, a regular slot on ABC radio and a cooking school at her home in the Derwent Valley around the kitchen, the fruit and vegies she and her husband, Robert, grow in the garden and the broader bounty of Tasmania’s produce. In 2019, she was honoured to be named Tasmania’s Senior Australian of the Year and, in 2021, she was awarded an OAM (Order of Australia Medal) for her services to the hospitality and culinary sectors and the community. Her most recent cookbook, , is her 16th and lands in stores at a time when many people have found solace in the contemplative art of baking and the joys of sharing the results. Sally’s cooking school may have been paused for the past two years due to COVID-19, however the book shares not just her recipes, but
