Hunter. Fisher. Forager. Michelin-starred chef. Goat herder.
This is the life of chef Analiese Gregory, and she’ll be at Dickson at the Birdcage Stage on Woolley Street this Saturday (12 February) at 5 pm in interview with Genevieve Jacobs, before she prepares a classic Cantonese meal in front of a live audience.
Not surprisingly, the event is sold out, but you can catch it online through the Riotact Facebook live feed from 5 pm.
The demonstration is part of an outdoor festival celebrating the Lunar New Year that’s taken place in Dickson across three weekends.
Woolley Street has been transformed into a kaleidoscope of colours, sounds, tastes and activities to welcome in the Year of the Water Tiger. Celebrations include musical performances, dance and martial arts displays and workshops.
Having the festival across three consecutive weekends, as opposed to one big street festival, is intended to increase COVID-safety and help support more small businesses in Dickson.
Analiese grew up in New Zealand before heading on a journey around the world where she trained with and alongside some of the world’s most renowned chefs in Morocco, Sydney, Spain and now Tasmania.
Visiting Canberra, she will take inspiration from her mother’s Cantonese heritage and celebrate the Lunar New Year in Dickson by cooking XO abalone with egg noodles.
Analiese makes her own XO sauce (quite a feat for any home cook, but guaranteed to improve your kitchen larder), and will make the noodles as well. Making noodles compared to Italian-style pasta is a different process, and if you’ve never tried to make them at home, make sure you tune in.
SBS Food has recently aired an eight-part series filmed in Tasmania, A Girl’s Guide to Hunting, Fishing and Wild Cooking, that features Gregory foraging for fresh sea lettuce (a treat we don’t often come across here in Canberra) and diving for fresh abalone. The series shows Tasmania at its most beautiful, wild and treacherous, as well as documenting Gregory’s embrace of her Chinese heritage through food.
As well as a series, Gregory’s book How Wild Things Are celebrates food, culture, nature and the wildness of the “bottom of the world.”
Hunt yourself down a copy if you can – recipes such as potato gnocchi with lap cheong and kombu butter, or mulberry clafoutis fill its pages alongside ferments, the noodle dish she will make for Dickson, and even charcuteries.
See Analiese live on stage or via the Riotact Facebook live feed from 5 pm.