By MARK KENNEDY / AP

NEW YORK (AP) — Analiese Gregory is a chef who knows first-hand where her ingredients come from. Usually, it’s her hand.

Living on the wild and biodiverse Australian island of Tasmania, Gregory might be found diving for abalone one day or hunting deer the next.

“To be able to just go into the ocean and get a sea urchin out and then just eat it, it’s like, why would we even try to do anything else here? It’s just what makes sense,” she says.

Gregory is offering a view of rugged life at the bottom of the world with “How Wild Things Are,” a cookbook loaded with striking images of the chef herself cooking dishes at a campsite or a rocky shoreline.

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