• Analiese shows us life at the bottom of the world. (Hardie Grant)Source: Hardie Grant
Celebrity chef turned goat owner Analiese Gregory compiles her Tasmanian seachange into a beautiful book of stories, recipes, and tips ahead of her new series, A Girl's Guide to Hunting, Fishing, and Wild Cooking.
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10 Nov 2021 - 10:00 AM  UPDATED 15 Dec 2021 - 2:34 PM

--- Forage, cook and learn with Analiese Gregory at the bottom of the world in the brand-new series A Girl's Guide to Hunting, Fishing and Wild Cooking, 8.30pm Thursdays from 18 November on SBS Food and SBS On Demand. Find recipes and more on the program page. ---

 

This competition is now closed

Congratulations to our winners

L Tomazic VIC
I Bongiorno NSW
B Parkinson VIC
M Chan VIC
K Kivan VIC
L Wallace QLD
L Kedzierski VIC
W Maynard TAS
I Chionh VIC
M Mayne VIC

 

 

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To celebrate the launch of Analiese Gregory's new series, A Girl's Guide to Hunting, Fishing and Wild Cooking, we're giving you the chance to win one of ten How Wild Things Are cookbooks.

In the brand-new SBS series, 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.

Analiese is determined to bring some wildness into her life and to feel more in touch with her surroundings, so she’s given herself a year to see if she can make her intrepid adventure work. Over a year like no other, she shares her journey of discovery. With the help of her new local community, will she learn the skills she needs, before the untamed southern winter begins?

Analiese combines her love of nature with her extraordinary culinary skills to cultivate a cooking and lifestyle ethos of self-sufficiency that respects the seasons and local ingredients.

TRY A TASTE OF TASSIE
Manuka honey madeleines

I’ve been experimenting with taking processed sugar out of some of my recipes and replacing it with more natural alternatives, such as honey and malt syrups. This is one of the recipes that adapted exceptionally well to honey, and I love the flavour the madeleines get from intense ones such as manuka and leatherwood.

Basque cheesecake

When I was living in Basque country, just outside San Sebastian, I became obsessed with several Spanish sweets. Torrija and Basque cheesecake, especially. 

Roger’s gougères

These cheesy choux pastry puffs are one of my great loves of French patisserie and are surprisingly easy to make at home. 

Annette’s tomatoes and peaches with honey vinegar and burrata curds

While Tasmania seems like an odd place to be growing tomatoes, it’s here that I’ve had some of the best tomatoes of my life. 


How to win a copy of How Wild Things Are

Enter your details below for your chance to win 1 of 10 copies of Analiese Gregory's cookbook.

Competition opens: Wednesday 10 November at 10:00am (AEDT)

Competition closes: Wednesday 8 December at 10:00am (AEDT)

Competition drawn: Wednesday 15 December at 10:00am (AEDT)

The full terms & conditions are here. Please read them carefully.