Uncharted Chef Analiese Gregory Dives for Ramsay

Episode one of Gordon Ramsay: Uncharted season two on National Geographic sees the multi-Michelin-star chef explore Tasmania with local chef, New Zealand-born Analiese Gregory known for fishing, foraging and diving for ingredients like sea urchin and abalone before cooking the produce up in world-class dishes. Lauren Jade Hill, a contributor for Forbes, spoke with Gregory about the other island she now calls home.

“Tasmania is a small island at the bottom of the world with a food scene that’s very climate driven,” Gregory explains. “It’s pure and untouched down here compared to a lot of other places in the world and the produce is quite different to what you’ll find anywhere else. We use ingredients like pepperberry and wallaby and we’ve been known to cook possum.

“I got into foraging when I was living in the countryside of France and then started translating that to the environment here.

“When Gordon came to the island, I went diving and bought some sea urchins in for him, then following the format of the show, I sent him off to find places and people on the island. He dived for crayfish and went in search of Leatherwood honey. He visited Belgrove whisky distillery and cooked wallaby with the chef of The Wild Kitchen, Sarah Glover. At the end of it all, he came back with all the ingredients he’d found and we cooked off against each other using that produce. I’m really glad I was involved.”

Original article by Lauren Jade Hill, Forbes, June 3, 2020.

Photo by Justin Mandel.

Tags: Analiese Gregory  Forbes  Gordon Ramsay  

Analiese Gregory Opening Tasmanian Anti-Restaurant

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New Zealand-born Tasmania-based chef Analiese Gregory, who lists high-profile restaurants such as London’s The Ledbury and Spain’s Mugaritz on her resume, as well as Sydney’s three-hatted Quay and Hobart’s two-hatted Franklin,…