The host of SBS’ 2021 series “A Girl’s Guide to Hunting, Fishing and Wild Cooking” will be plating up foraged fare on August 25.
Analiese Gregory, the New Zealand-born champion of Australia’s wild cuisine movement, is having a rare ‘tame day’ in the heart of Tasmania’s Huon Valley ahead of her gig at Hamilton Island Race Week.
“To be fair, I’ll be out at 6am tomorrow to shoot partridge,” she laughs. Yes, partridge are an introduced species, but unlike foxes they’re edible and end up on a well-garnished plate. “Plus cooking with local produce like mud crabs. We have a few in Tassie, but they’re hard to get hold of.”Ken Butti
Not that you need to be into fine dining to eat well. There are plenty of opportunities to tuck into a post-race sausage sanger or sample the delights of Eat Street – as the marina Front Street is designated for the week – with its food market stalls offering multicultural grub that James Cook would have relished when he sailed through this archipelago on what he recorded as “Whitsunday 1770”.
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