CALL OF THE WILD
In this extract from How Wild Things Are, Analiese Gregory shares the skills she’s learned, from top-class fine dining to living off the land.
In this extract from How Wild Things Are, Analiese Gregory shares the skills she’s learned, from top-class fine dining to living off the land
What makes Analiese Gregory one of the most intriguing chefs of her generation? From a wild childhood growing up in New Zealand to quarantine cooking in an earthy farmhouse in southern Tasmania, via the gruelling rigour of Europe’s great kitchens, Franklin Restaurant’s award-winning former head chef wants you to know that anyone can be adventurous about cooking – and she shares some of her favourite recipes to prove it.