Relishing the Flavors of Tasmania

A new cookbook celebrates the Australian island’s natural bounty.

The volume features dishes like wallaby tartare with beetroot and radicchio. (Photo: Adam Gibson)

When Analiese Gregory quit her job as head chef at Hobart’s acclaimed Franklin restaurant in late 2019, the plan was to take a few months off to travel, explore new opportunities, and spend more time at her rustic farmhouse in the Huon Valley, some 40 minutes outside Tasmania’s state capital. Little did the 36-year-old New Zealander know that Covid-19 was about to change everything. Still, Gregory, whose résumé includes stints at top restaurants in London and San Sebastián, has not been idle since the pandemic hit, using her downtime to refine her recipes, hone her foraging skills, and complete what she calls her “quarantine cookbook”: How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World (Hardie Grant). Published in February, the 240-page volume is a must for any foodie’s library, featuring lavish photography and more than 40 recipes informed by the chef’s youth in New Zealand, overseas travels, and her time in Tasmania since moving here in 2017. From possum sausages to wallaby tartare with beetroot, radicchio, and pepperberry, it’s a heartfelt celebration of the wild bounty and beauty of Gregory’s adopted island home.

hardiegrant.com

This article originally appeared in the March/May 2021 print issue of DestinAsian magazine (“A Taste of Tasmania”).

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