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Posted by Nigella on the 25th February 2021 Photo by Adam Gibson I would travel to the ends of the earth for Analiese Gregory’s food and, indeed, have done (twice) when she was at the helm of Franklin restaurant in Hobart, which has sadly been one of the casualties of the pandemic. This is her first book, the culinary chronicle of a young Kiwi who left New Zealand, cooked and ate around Europe, then Australia, before settling in Tasmania, where she formed a profound relationship with the beautiful wild land around her. And ravishing though the photographs are in the book, this is no bland romanticising Antipodean version of A Year in Provence, or those other dewy-eyed tales of living ruggedly: as Hilary Burden - Gregory’s co-author - writes “…. real beauty - the kind we seek in nature - often comes with a struggle”.

New zealandNew zealand generalAdam gibsonGreen garlic oil flatbreadAnaliese gregoryManuka honeyHilary burdenPotato galetteCashew miso creamYoung vegetablesHoney vinegarBurrata curdsLiquorice cakeSalt baked beetrootPan fried flounderDill pickles