Michelin star trained chef Analiese Gregory is taking the biggest risk of her life – leaving her high-flying restaurant career for a century old cottage at the bottom of the world in Tasmania. Here, she strives to forge a new life for herself, learning to hunt, fish, forage and live seasonally, closer to nature.
Hailed as one of the most exciting chefs of her generation, Analiese is swapping the dazzling Michelin star restaurants of Paris’s Le Meurice and Sydney’s Quay for rugged Tasmania. Analiese combines her love of nature with her extraordinary culinary skills to cultivate a cooking and lifestyle ethos of self-sufficiency which respects the seasons and local ingredients.
This exhilarating and stunning series showcases why Analiese is so in demand in the culinary world, with original recipes such as Grilled Scallops with Wakame Jam, Bay Blossom Ice Cream, Grilled Southern Rock Lobster with Sea Urchin Butter and Wallaby Pie with Saltbush.
A Girl’s Guide to Hunting, Fishing and Wild Cooking will ignite your desire to eat seasonally, cook simply, and to find your inner wild, just like Analiese.
Analiese Gregory said:
“I am thrilled to join the SBS Food family and proud to welcome audiences into my world. I’m on a mission to find a more connected and sustainable life through moving to a tiny island at the bottom of the world and transforming the way that I live. Join me on a deep dive (literally!) into the Tasmanian oceans, forests and farms where I learn not just about food but the importance of community as well. It’s been a wild ride so far and I can’t wait to take everyone on it with me.”
SBS Head of Entertainment and Food, Emily Griggs, said:
