Foraging. Diving for seafood. Making cheese: all part of Analiese Gregory’s rural lifestyle in the Australian island-state of Tasmania. 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.