“Analiese, you’re going to have to move your car, we’re going to blow up your car.”
This has to be one of my favourite-ever interviews – Analiese Gregory is one of the most fascinating chefs that I've been lucky enough to talk to.
Not that working in food was an obvious pathway for her – in fact, having a father who was acclaimed in the industry actually dissuaded her from cooking (her dad, Mark Gregory, was the first New Zealander to receive the Meilleur Ouvrier de France, a big culinary awar...
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