How Wild Things Are by Analiese Gregory
How Wild Things Are by Analiese Gregory celebrates nature and the slow-food life in rugged, and sometimes wild, Tasmania.
Words: Hande Renshaw | Photography: Adam Gibson
Analiese Gregory spent many years cooking in some of the worldâs most acclaimed restaurants, including one of Europeâs great kitchens, Franklin Restaurant, as an award-winning former head chef.
Most recently, Analiese has found a new rhythm to her days, spending time cooking, fishing, foraging, hunting and discovering, on the rugged island of Tasmania. A world away from her previous life.
âI once was a girl who didnât own trousers or flat shoes. And look at me now, Dungarees and Blunnies. My mother is probably the proudest of me sheâs ever been!â laughs Analiese.
How Wild Things Are includes more than forty recipes, including ferments, interwoven with Analieseâs compelling story.
Throughout the bookâs pages, Analiese shares recipes to inspire: green garlic oil flatbread, brown sugar cured hot smoked trout, Chinese breakfast eggs and brown rice, sea urchin farinata and salt-baked beetroot with macadamia and mulberry.
Below we share one of Analieseâs recipes from How Wild Things Are: mulberry clafoutis
Manuka honey madeleines by Analiese Gregory. Photo: Adam Gibson
Mulberry clafoutis by Analiese Gregory. Photo: Adam Gibson
âItâs a matter of what you have in the house, whatâs around you, as well as all the experiences youâve had in your life so far.â
MULBERRY CLAFOUTIS
Mulberry may be my favourite clafoutis, but Iâm also partial to cherry, apricot, ïŽg and rhubarb. In fact, pretty much any stone fruit or berry is great in this dessert. In countryside France itâs often eaten cold and sliced like a tart, but at Franklin we baked them to order in the woodïŽred oven and sent them out hot, topped with cultured cream and honey. The cold version has become one of my favourite things to pack for a picnic, full of tart, jammy summer fruits.
Serves 6
INGREDIENTS
100 g sugar
60 g (about 4) egg yolks
120 g egg
250 ml cream
70 g almond meal
10 g plain (all-purpose) ïŽour, sifted
150 g fresh mulberries mascarpone, to serve (optional)
honeycomb, to serve (optional)
METHOD
Preheat the oven to 180°C.
In a bowl, gently whisk the sugar, yolks and eggs without creating any foam. Add the cream and whisk to incorporate. Add the almond meal and ïŽour and whisk gently until smooth.
Line a 20â25 cm (8â10 in) steel pan or tart dish with baking paper and pour in the batter. Drop the fruit sporadically on top and bake for approximately 40 minutes until golden on top and still slightly wobbly in the centre.
Iâve served it with local mascarpone and honeycomb, but itâs equally great with ice cream, cream or just on its own.
This is an edited extract from How Wild Things Are by Analiese Gregory published by Hardie Grant Books, RRP $45. Available where all good books are sold and online.
