Analiese Gregory is one of Australia’s most-talked-about young chefs. Will her latest move to Tasmania see her realise her full potential? Maggie Scardifield meets the culinary nomad on her sea change.
A large wood-fire oven is at the heart of all cooking at Hobart restaurant Franklin. This smoky dish combines a bone marrow broth with earthy spelt, nettles and toasted broccoli leaves for a nourishing menu standout.