How Wild Things Are celebrates nature and the slow food life on the rugged and sometimes wild island of Tasmania.
When chef Analiese Gregory relocated after years of pushing through her anxiety and cooking in high-end restaurants, she found a new rhythm to the days she spent hunting, fishing, cooking, and foraging—a girl’s own adventure at the bottom of the world.
With more than 50 recipes, including cheese-making and charcuterie, interwoven with Analiese’s thoughtful narrative and accompanied by stunning photography, it is also a window into the joys of travel, freedom, vulnerability, and the perennial search for meaning in what we do. This is a blueprint for how to live, as much as how to cook.
Mulberry may be my favourite clafoutis, but I’m also partial to cherry, apricot, fig and rhubarb. In fact, pretty much any stone fruit or berry is great in this dessert. In countryside France it’s often eaten cold and sliced like a tart, but at Franklin we baked them to order in the woodfired oven and sent them out hot, topped with cultured cream and honey. The cold version has become one of my favourite things to pack for a picnic, full of tart, jammy summer fruits.
Makes 1 clafoutis/Serves 6
100 g (3½ oz) sugar
60 g (2 oz, about 4) egg yolks
120 g (4½ oz) egg
250 ml (8½ fl oz) cream
70 g (2½ oz) almond meal
10 g (¼ oz) plain (all-purpose) flour, sifted
150 g (5½ oz) fresh mulberries mascarpone, to serve (optional) honeycomb, to serve (optional)
Preheat the oven to 180°C (350°F).
In a bowl, gently whisk the sugar, yolks and eggs without creating any foam. Add the cream and whisk to incorporate. Add the almond meal and flour and whisk gently until smooth.
Line a 20–25 cm (8–10 in) steel pan or tart dish with baking paper and pour in the batter. Drop the fruit sporadically on top and bake for approximately 40 minutes until golden on top and still slightly wobbly in the centre.
I’ve served it with local mascarpone and honeycomb, but it’s equally great with ice cream, cream or just on its own.
Recipe reprinted with permission from Hardie Grant Books.