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Chef, Author, & Kiwi, Living in rural Tasmania


Analiese Gregory (who departed Hobart’s two-hatter, Franklin, end of 2019) has been described as a forage-master, goat-loving, cheese making, urchin-diving, chef-adventurer and one of the most intriguing chefs of her generation.

She is the author of the recently published book How Wild Things Are, has been 2IC at Sydney’s three hat Quay, and honed her skills in the kitchens of Michelin-starred stalwarts The Ledbury, Mugaritz, and Michel Bras restaurants in UK and Europe.

Current Work:
Analiese’s debut television series, A Girl’s Guide to Hunting, Fishing and Cooking Wild will air on SBS Food mid 2021. The series follows her building a new life, away from the hectic pace of being head chef in award-winning restaurants, living in Tasmania’s Huon Valley farmhouse. In it she brings the rugged food culture of Tasmania to our screens in a powerful and romantic series.

Talking Points

Private Dinner with Analeise Gregory

Enjoy a private dinner sourced, prepped and cooked by Gregory.

Analiese will host the meal for guests, talk through the menu, its inspiration and ingredients; the story of her food journey to date; tales of filming her new show and writing her book.

See Sample Menus below:
Sample Menu 1
Summer kitchen sourdough
Heirloom tomato salads with fresh cheese curds and mead vinegar
Grilled baby corn with wakame jam
Crayfish with sea urchin butter
Campfire potatoes and fresh herbs
Seasonal berry clafoutis

Sample Menu 2
House-made charcuterie platter
Wallaby tartare on toast
Heirloom vegetable crudites with cashew nut miso
Abalone roasted with XO sauce and green onions
Potato galette
Apple and brown butter cake
Homemade brie, quince and medlar

Sample Menu 3
Chargrilled wallaby skewers with shiitake shio koji
Satellite island wrasse ceviche with Meyer lemon kosho and tomatillo
Heirloom tomatoes and plums
Fire-roasted Satellite Island venison with pickled blackberries
Celeriac remoulade with lovage and celery seeds
Pear galette

Cooking Demonstration

Cook along with Analiese Gregory as she shares the story of her food journey to date; tales of filming her new show and writing her book.
From the age of 16 Analiese has travelled the world to work with and learn from the best chefs. She’s brought everything she knows to Tasmania, diving, hunting, fishing and foraging is ‘what she lives for,’ and the best part is, the journey has just begun... SBS

I would travel to the ends of the earth for Analiese Gregory’s food and, indeed, have done (twice) . …..Gregory’s food itself: pitch perfect, simple but far from basic, and wholly exquisite. Her cooking makes me deeply happy

Nigella Lawson
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