Analiese Gregory, author of ‘How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World’. Photo: Adam Gibson/Hardie Grant Books via AP
Fishing, foraging and fine dining: Kiwi chef Analiese Gregory on her new cookbook ‘How Wild Things Are’
- Gregory worked in high-end restaurants in the UK, Australia and France, where she learned about foraging for food working for Michelin-star chef Michel Bras
- Now she is in Tasmania, where she hunts, catches and gathers ingredients, and has just released a cookbook
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Analiese Gregory, author of ‘How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World’. Photo: Adam Gibson/Hardie Grant Books via AP
