Analiese Gregory

Originally hailing from New Zealand’s North Island, and also spending a few years of her childhood travelling remote areas of Australia with her parents, Analiese took up cooking at the age of 15 before graduating with a diploma of culinary arts from Auckland University of Technology. Her extensive CV starts with her time at Logan Brown in Wellington before traipsing across the world to work in Europe’s most prestigious kitchens, including time at 2 Michelin Star venues, The Ledbury and Le Meurice, World’s Top 50 Mugaritz, and revered 3 star restaurant Michel Bras. Back in Sydney, Analiese then spent 5 years alongside Peter Gilmore, heading the team at Quay, at the time it received it’s rating in the San Pellegrino Top 50.

Following her time at Quay, Analiese then jetted off to the deserts of Morocco in 2014, running a pop-up restaurant out of Numero 7. She then joined the team behind ACME in the kitchen in January 2015, before it was decided that they wanted to open a bar reflective of the natural wine bars they encountered in Europe.

It was from March 2016 that Analiese then headed up her own Sydney kitchen at Bar Brose, cooking a menu defined by what she would want to cook for friends if they were coming over for a dinner party.
Countryside beckoned over big city, and having already established strong ties with Tasmania after numerous weekend visits to both friends and producers, Analiese decided to make the seachange in July 2017 to head the kitchen at Franklin.

This now sees Analiese diving for urchin on her way to work, establishing personal relationships with her growers, and preparing produce driven menus at the restaurant.

Awards

  • 2015 Time Out Hot New Talent - Analiese Gregory
  • 2016 Good Food Guide 1 Hat - Bar Brosé
  • 2016 Good Food Guide Best Bar Food - Bar Brosé
  • 2017 Good Food Guide 1 Hat - Franklin Restaurant
12:45 - 14:45

Sunday 27th Jun

Chefs Cabin with Analiese Gregory

Be curious about nature & slow food with Tassie-based Analiese Gregory. Spending a few years of her childhood traveling remote areas of Australia with her parents, Analiese took up cooking at the age of 15. Her extensive CV starts with her time at Logan Brown in Wellington before traipsing across the world to work in Europe’s most prestigious kitchens, including time at 2 Michelin Star venues. Back in Sydney, Analiese then spent 5 years alongside Peter Gilmore, heading the team at Quay. Countryside beckoned over big city, and having already established strong ties with Tasmania after numerous weekend visits to both friends and producers. This now sees Analiese diving for urchin on her way to work, establishing personal relationships with her growers, and preparing produce driven menus and recipes.

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19:00 - 22:30

Saturday 26th Jun

Wild Things with Analiese Gregory

Join the renown Analiese Gregory for a night of slow-food & story, on cooking, fishing and hunting at the bottom of the world. The Wild Things feats is a generous celebration of the things we love most: good food, truffles, wine and conversation. The menu will be a tribute to the Manjimup truffle harvested minutes from Fonty’s Pool at The Truffle & Wine Co. Experience black truffle at its freshest at the hands of a multi-hatted chef with every course complete with a splendid Southern Forests wine pairing.

This is an 18+ event.

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