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Food, Fire, Whisky & Tales 

Wow what a night we had with Analiese Gregory on Friday night August 13th, at Shene Estate and Distillery, as part of Tasmanian Whisky Week 2021.
Analiese Gregory is the author of
“How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World.”

If you’re not familiar with Analiese, Tasmanian Whisky Week summed up her credentials like this:

“One of the most talked about and trailblazing young chefs in Australia today, with a string of enviable kitchen credits to her name, including The Ledbury, Michel Bras, Mugaritz and Sydney’s Quay.

Having flirted with returning to France, she instead packed her bags on a whim in 2017 and moved to Tasmania where she headed up the state’s most acclaimed restaurant, Franklin in Hobart.

When Analiese is not busy with one of her many projects, she is renovating her 110-year-old farmhouse in the Huon Valley, where she lives with a cornucopia of farm friends and a wardrobe filled with charcuterie (a new hobby; she insists it was the best place for it!) and plans to open a bespoke intimate restaurant.

Tasmania has given her a semblance of meaning and the life she craved, and she cherishes her time in nature foraging, diving, hunting, cooking on beaches, and connecting with the people whose life work it is to grow our food.”

Shene Distillery teamed up with Overeem Whisky, Spring Bay Distillery, Lark Distilling Co and Callington Mill Distillery to provide the whisky inspiration for Analiese’s menu on the night.

Guests were treated to the following:

 1st course - Chicken Liver Parfait with Overeem Whisky.

 2nd course - Smoked Tasmanian Eel with Spring Bay Sherry Cask.

 3rd course - Highland Beef, Whisky Sauce, Candy Striped Cabbage, Wakame – Using Lark, Wolf of the Willows IV.

 4th course - Whisky Baba and Cultured Cream with Shene Cognac Cask.

To finish Dark Chocolate with Callington Mill Whisky.

If that whets your appetite, make sure you are following Shene Distillery on Facebook and Instagram to keep up to date with special events – our event with Analiese was sold out in hours. Don’t miss your chance for a seat at the table next time 😊