A Chat With Analiese Gregory
Analiese Gregory is a New Zealand-born chef, author and TV presenter that now resides and represents all things food, flavour and wild foraging in Tasmania. She spoke with us about what inspires her cooking and how and why she uses Tasman Sea Salt.
Where did your love and inspiration for cooking and sharing food come from?
My father is a professional chef but, to be honest, my earliest memories of cooking are those of baking with my mother and spending time with my Chinese great aunties. I was taught to make steamboat, birds nest soup, pork buns, and all traditional Cantonese recipes. For them, it was a way to pass a small piece of their culture down to the newest generation and for me, I was curious and always enjoyed working with my hands.
What types of ingredients and food are you drawn towards within your cooking?
This has changed over the years but, at the moment it’s seafood, fresh produce and wild ingredients that speak most deeply to me. My favourite way to spend a Sunday would be to go to Farmgate Market, buy a bunch of things then spend the rest of the day leisurely cooking with no time constraints or set meal times involved.
Why have you chosen to reside in and represent the Tasmanian landscape and cooking scene?
I moved to Tasmania in 2017 to work at Franklin in Hobart. I intended to reassess in 6 months. 5 years later I'm still here. I've bought an old weatherboard farmhouse on a block of land in the Huon where I keep goats, chickens and sometimes pigs. Tasmania represents the lifestyle I was after when I left Sydney. A place I can forage, hike, dive, spend time outdoors and visit farmers without having to drive for hundreds of kilometres. The sense of space also brings me a certain kind of peace that has been missing from my life during my restaurant years. Plus the produce is unbelievably good.
Why is quality and local produce vital to you?
It really comes down to flavour, which, I am ashamed to say I feel I realised quite late in the game! I spent many years working in high-end restaurants in Europe where every tiny carrot or spear of asparagus had to be exactly the same and consistency was king. Now I've come around to a new way of thinking where it doesn't matter if the vegetables are blemished or misshapen, if the leaves have holes or if the radishes are slightly larger than you expected. This is the beauty of working directly with farmers, especially those who are often growing organically. I've come to realise that flavour is king and these are the products that often will taste the best, nature doesn't turn everything out cookie-cutter-perfect. There are other reasons too, such as the longevity and quality of produce straight from a farm and the feeling of connection it fosters.
What is one of your favourite dishes or recipes with Tasman Sea Salt that you love to cook?
One of my favourite things to do with Tasman Sea Salt is to make a salt with dried oregano from my neighbours and wild fennel seeds that I pick. I then butterfly a lamb leg, marinate it with the salt mix overnight then grill it over a wood fire the next day. It comes up perfectly seasoned, fragrant and delicious.