Potato Galette
Just potatoes, butter, and salt. That's all you need to create this crisp-on-the-outside, meltingly-lush-on-the-inside French classic that's loveliness defined.
2 hrs
Analiese Gregory
Analiese Gregory is one of the most talked about young chefs in Australia today, with a string of enviable professional credits to her name, including The Ledbury, Michel Bras, Mugaritz, and Sydney’s Quay. In 2017 she moved to Tasmania, where she heads up the state’s most acclaimed restaurant, Franklin in Hobart. Tasmania has given her a semblance of meaning and the life she craved, and she cherishes her time in nature connecting with the people whose life work it is to grow our food. @analiesegregory
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