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SBS Australia
20-06-2025
- Entertainment
- SBS Australia
"One day I'd like to be a wild woman"
A Girl's Guide to Hunting, Fishing and Wild Cooking When world-renowned chef, Analiese Gregory gave up the restaurant business around five years ago, she started on a path of personal discovery that eventually silenced the mental noise of self-doubt. 'Before I moved to Tasmania, I was always so nervous,' Gregory tells SBS. 'I used to ask myself 'can I actually cook?' I wondered about my cooking skills constantly. I had big impostor syndrome.' This was despite the fact that Gregory was – and still is – one of the most celebrated chefs of her generation . She fine-tuned her cheffing skills under the mentorship of Peter Gilmore at his acclaimed restaurant, Quay and later worked at the Michelin star restaurant Le Meurice in Paris. Her personal journey is faithfully documented in the SBS series A Girl's Guide to Hunting, Fishing and Wild Cooking and in season two , it's apparent that Gregory has settled into a much wilder existence. And she is also ready to come full circle as she works towards opening an eatery, run out of a renovated shed on her property. The 'anti-restaurant', which is due to open some time in August 2025, does not focus on serving fine dining dishes, nor will it focus on increasing covers. Instead, the plan is to host 10 diners at a time. Guests will eat seasonal food that Gregory has grown, hunted and foraged. The menu will work with nature and hero ingredients that celebrate the chef's connection to her local environment. In Tasmania, the chef feels she's returned to a truer version of herself and rediscovered her connection to food, the land and sea. 'There's been a real joy in living here and doing what I am doing,' she says. 'As a child I was always out in the fields. Then, I got older and hated camping. For so long in my adult years, I didn't own a flat pair of shoes (apart from my kitchen clogs). I only wanted to wear dresses and high heels, and be in big cities visiting art galleries. I was very much the city girl. 'When I lived in Sydney, before I moved to Tasmania, I didn't even cook at home. I worked six days a week and, most nights, I'd eat a staff meal before service and snacks after service. On my night off, I'd go out to eat. I think I only ever cooked at home once every six months.' Eventually, Gregory heard the call of nature summoning her to live a more sustainable life. So five years ago, she bought a cottage in need of renovation in Tasmania's Huon Valley , 40 minutes drive from Hobart, and chased her food goals. 'I used to dream of having an old wooden farmhouse and a kitchen that was filled with bowls of homegrown produce. I really tried hard to make my house in Tasmania be just like my dream. It's now all paid off.' 'When you live in any big city, all kinds of food are available at any given time of year. But in Tasmania, you have to eat and live with the seasons properly. You can fight against it but it's much easier to give into it. I've come around to accepting these sorts of things.' Now, Gregory eats regularly at home and feasts on foods that she's passionate about because she's grown, sourced or made them herself. In her kitchen there are fruits and vegetables from her garden, homemade pickles and other condiments, honey from her bees, cheese that she personally crafted and prosciutto that she cures herself. She also eats sea urchins, fish and abalone that she sources locally herself, often forages for native greens and has also raised chickens, goats, pigs and sheep, as well as grown herbs in her farm. And, she courageously takes on hunting – even if it feels confronting – and fishing in the wild, including underwater spearfishing, in a bid to stay true to her values. 'I feel as though I've come full circle. I feel more fulfilled. Nature has definitely been healing.' The impostor syndrome is also gone. 'This period in my life has been a time of upskilling. Now I'm like: 'oh okay. I can do this'.' Gregory now aims to continue strengthening her connection to nature. To do that, she seeks inspiration from Indigenous females across the globe who have traditionally fulfilled the hunter-gatherer role. 'One day, I would like to be 'a wild woman'. To me, being 'wild' means being able to live within nature but not necessarily harm it. You have to be comfortable being with yourself in nature, with your own thoughts. There's also a certain amount of self-reflection that has to happen for you to be able to do that. That's what I think of as being 'wild'. 'I don't know if I fully achieved it yet, but I feel like that is something I want to work towards.' Season 2 of A Girl's Guide to Hunting, Fishing and Wild Cooking premieres on Monday 23 June, 2025 at 7.30pm on SBS On Demand and SBS Food. Watch now Share this with family and friends
SBS Australia
27-05-2025
- Entertainment
- SBS Australia
World-renowned chef Analiese Gregory is back for a brand-new season of the stunning original series, A Girl's Guide to Hunting, Fishing and Wild Cooking
Premieres Monday 23 June on SBS On Demand and SBS Food Watch the trailer here World renowned, Michelin star trained chef, Analiese Gregory is raising the stakes in the new season of her hit SBS series, A Girl's Guide to Hunting, Fishing and Wild Cooking. The eight-part series will premiere on Monday 23 June at 7.30pm on SBS On Demand and SBS Food. After taking the biggest risk of her life and giving up an international restaurant career for a new life in a 115-year-old cottage in rural Tasmania, in season two Analiese is turning her cottage into a small boutique eatery. In each thirty-minute episode of this stunningly original series, Analiese will source the freshest local ingredients for the menu as she builds to a dramatic opening of her intimate 10-seater eatery. Seeking culinary inspiration for her new eatery, Analiese will dive into exciting new outdoor adventures , including hunting for wallaby, spearfishing and catching lobster by hand as she expands her quest for the best produce and freshest ingredients. Supported by her faithful new dog, a growing collection of farm animals and her local community, Analiese works to transform her farm into being more self-sufficient and eco-conscious. Living sustainably while showcasing new recipes that celebrate the best of pristine Tasmania, this season Analiese creates incredible dishes from land to plate including cauliflower fritters with garlic aioli, lobster cannelloni with a white asparagus sauce, char siu bao (pork roast buns), tender roast leg of lamb, and wallaby rendang. Learn how to eat seasonally, re-connect with nature, and bring some wilderness into your life with A Girl's Guide to Hunting, Fishing and Wild Cooking . Analiese Gregory's new eatery, built in her Tasmanian Huon Valley cottage, opens soon where she'll serve a menu of dishes created with hyper-local produce to 10 people at a time. Host, Analiese Gregory said: 'I'm incredibly excited to share this new season of A Girl's Guide to Hunting, Fishing and Wild Cooking where we go deeper into my journey in Tasmania, learn new skills, meet new friends, forage new ingredients and build a business on my property to make my life here truly sustainable. It's been a wild ride in all the senses, and I hope that people will take away from it that there is always a possibility to chase your dreams, overcome your fears, learn new tricks, get out in nature and reconnect with yourself. Even if sometimes you get cold, wet, and pick up a few bruises on the way!' SBS Head of Food and Entertainment, Emily Griggs said: 'Analiese Gregory's love of the wilderness and incredible culinary skills shine in A Girl's Guide to Hunting, Fishing and Wild Cooking . Audiences loved going on the wild journey of discovery with Analiese in season one and It'sfantastic to haveher back on SBS as she goes on a new adventure creating her eatery and continuing to live off the land and sea in beautiful Tasmania. Get ready to ignite your inner wild ways while discovering new delicious recipes created by the freshest ingredients.' Screen Tasmania Executive Manager, Alex Sangston said: 'We're beyond excited for season 2 of A Girl's Guide to Hunting, Fishing and Wild Cooking. Analiese continues to showcase the beauty and bounty of Tasmania, highlighting the incredible fresh produce the island has to offer. The show beautifully captures the warm, friendly Tassie lifestyle that we've all come to appreciate. We're also proud to support Navid and Broken Yellow, who have become a staple in Tasmanian production.' A Girl's Guide to Hunting, Fishing and Wild Cooking season two premieres Monday 23 June at 7.30pm on SBS On Demand and SBS Food. A Girl's Guide to Hunting, Fishing and Wild Cooking season two will be available to stream free on SBS On Demand with subtitling available in Simplified Chinese, Arabic, Korean, Vietnamese and Traditional Chinese. A Girl's Guide to Hunting, Fishing and Wild Cooking season two is produced by Broken Yellow and Barking Mad Productions for SBS Food, with production support from Screen Tasmania and assistance from Tourism Tasmania. Biography – Analiese Gregory From the age of sixteen, Analiese Gregory has been making a name for herself in some of the world's most famous restaurants. Her career started in her home country of New Zealand, at Logan Brown in Wellington. From there she travelled to work in some of Europe's most prestigious kitchens, including 2 Michelin Star venues, The Ledbury in London and Mugaritz in Spain, 3 Michelin Star Michel Bras and Le Meurice in France, before spending five years alongside Peter Gilmore at one of Australia's most revered restaurants, Quay, in Sydney. It was from here Analiese went to the Moroccan desert, running a pop-up restaurant out of Numero 7 before returning to Sydney to join the team behind ACME. In 2016 Analiese opened her own Sydney venue, Bar Brose, before deciding to leave the city for a peaceful country life in Tasmania's Huon Valley. Analiese was working 16-hour days, winning a hugely coveted two Hats for the Hobart restaurant, Franklin. People travelled far and wide, from all over Australia and around the world, to taste her food. Amongst them, some of the world's most celebrated foodies, such as Nigella Lawson and Yotam Ottolenghi. Analiese Gregory has released a stunning book, How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World , which celebrates slow food and the rugged Tasmanian landscape. She is fulfilling a long-held dream with the forthcoming opening a quaint 10-seater eatery that invites guests to feel as though they are eating at home. Nestled in the heart of the Huon Valley, the restaurant celebrates the very best of seasonal Tasmanian produce, brought to life through Analiese's uniquely personal and nature-driven approach to cooking. Hailed as one of the most exciting chefs of her generation, Analiese has now truly settled into her new life in Tasmania. For a PDF of this media release, click here.
