Foraging. Diving for seafood. Making cheese: all part of Analiese Gregory’s rural lifestyle in the Australian island-state of Tasmania. You can now immerse yourself in it thanks to her cookbook “How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World” and her SBS show “A Girl’s Guide To Hunting, Fishing and Wild Cooking.” While Gregory’s resume includes high-profile international kitchens such as Mugaritz, (San Sebastian), The Ledbury (London) and Quay (Sydney), it was her honest, produce-led cooking at Hobart restaurant Franklin that announced her arrival on Australia’s dining scene. Franklin, sadly, is no longer with us, but the Tasmanian capital has plenty to interest eaters and drinkers.