Analiese Gregory and Clayton Wells collaborate on trans-Tasman cookbook

Hatted Kiwi-Aussie chef Analiese Gregory and Aussie chef Clayton Wells have announced the release of their collaborative cookbook project, Taste Buds. With the aim to unite the two countries in culinary conversation, the book features recipes that celebrate what happens when New Zealand’s world-class recipes are paired with Australia’s unique flavours.

Together, the chef duo has selected 10 recipes for inclusion in Taste Buds, each of which represent an amalgamation of the country’s national flavours alongside the accumulation of each chef’s kitchen experiences.

Undoubtedly one of Australia’s hottest young chefs, Gregory racked up a string of enviable kitchen credits including The Ledbury, Michel Bras, Mugaritz and Quay, before moving to Tasmania to lead the kitchen at Hobart’s most acclaimed restaurant, Franklin.

Meanwhile, Wells has carved out his reputation as head chef and co-owner of Automata in Sydney, which led The Australian to dub him the country’s “Hottest Chef”.

Some of the idiosyncratic trans-Tasman culinary pairings included in Taste Buds include Cloudy Bay diamond shell clams with pepperberry and finger lime dressing; lightly grilled New Zealand scampi, pomelo, candied ginger and lemon myrtle; New Zealand togarashi spice chargrilled wallaby skewers and tare; and caramelised Kiwifruit and desert lime with Waikato aged gouda and rye lavosh.

Of the project, Gregory says: “Growing up on my family’s dairy farm on the North Island, my creativity and food inspiration stems from nature. Through these recipes, Clayton and I combined the flavours Australians know and love, with great-tasting quality New Zealand ingredients, and the results are truly outstanding.”

Taste Buds is now available as a digital publication.