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Laura Brehaut

Where the wild things braise

Chef Analiese Gregory on fishing, foraging and hunting in the wilds of Tasmania

— Chef Analiese Gregory on fishing, foraging and hunting in the wilds of Tasmania
— Cook this: Fresh ricotta with bottarga, peas, broad beans and asparagus from How Wild Things Are
— Cook this: Potato gnocchi with lap cheong and kombu butter from How Wild Things Are
— Cook this: Basque cheesecake from How Wild Things Are
IN PRINT:
National Post: August 28, 2021; page WP2

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