Analiese Gregory’s charred cabbage with XO sauce
You haven't had cabbage like this before.
Analiese Gregory’s roasted beetroot with bottarga and crème fraîche
A rainbow dish of beets by one of Hobart's finest chefs.
Analiese Gregory’s lobster and abalone with wakame butter and XO sauce
A decadent dish by mainland standards, perhaps; but not so much in the lobster- and abalone-rich waters of Hobart, according to the Franklin chef.
Analiese Gregory’s grilled oysters with seaweed butter
Butter – especially this sweet-salty seaweed butter – makes everything better.
Analiese Gregory’s flatbread with miso eggplant and urchin
Everything tastes better on flatbread. Even sea urchin.
Analiese Gregory’s wallaby tartare with anchovy dressing
It's loosely based on a Stephanie Alexander recipe for kangaroo and anchovy vinaigrette.
Analiese Gregory’s walnut pudding with quince and fennel pollen
The Franklin chef may have pinched this recipe from her friends, but it's testament to how good this dessert is.
Bar Brosé’s gnocchi with lap cheong
Darlinghurst restaurant Bar Brosé share their gnocchi with lap cheong recipe with us - the secret is a touch of umami by cooking the gnocchi in a kombu butter made with dried wakame.
Analiese Gregory’s whiskey-glazed ham with preserved cherries
A lick of whiskey goes a long way.
Radish and preserved lemon salad
Analiese Gregory recipe for radish and preserved lemon salad.
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