Cooking at the edge of the world

Chef Analiese Gregory left fine-dining kitchens in London, Spain and France, including The Ledbury and Mugaritz, and a stint at Sydney's Quay, to settle in a century-old farmhouse in Tasmania's Huon Valley.

Part memoir and part cookbook, this book pairs more than forty recipes, including fermented dishes, with her account of foraging, hunting and fishing her way through Tasmania's wild landscape.

Suited to cooks drawn to seasonal, foraged food and readers who enjoy a strong sense of place alongside their recipes.

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