Analiese Gregory - How wild things are

How wild things are After working in some of the world’s best restaurants including Quay and Mugaritz, Analiese Gregory found solace in regional France foraging food, connecting with nature and cooking produce of the season. Inspired by a real connection with nature she moved to Tasmania, started renovating her 110-year-old farmhouse in the Huon Valley and began a life of foraging, diving, hunting, cooking on beaches, and connecting with the people whose life work it is to grow our food. https://www.instagram.com/analiesegregory/?hl=en Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER PODCASTS Dirty Linen with Dani Valent https://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling