Analiese Gregory — Wild chef - Every Bite

What this episode covers

The fresh air, clear waters and rich soil of regional Australia are encouraging some of the world's top chefs to trade in their chef whites for overalls and swap grand banquet halls for intimate dining rooms — including Analiese Gregory. She trained in Michelin-starred restaurants in Europe and now calls southern Tasmania home, where she'll soon be opening a 10-seat eatery on her property. But is her homegrown, hyper-local approach a reaction against her formal training or a product of it?

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How long is this episode of Every Bite?

This episode is 28 minutes long.

When was this Every Bite episode published?

This episode was published on February 6, 2026.

What is this episode about?

The fresh air, clear waters and rich soil of regional Australia are encouraging some of the world's top chefs to trade in their chef whites for overalls and swap grand banquet halls for intimate dining rooms — including Analiese Gregory. She...

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