It's been two and a half years of joy, but Analiese Gregory – the second chef to hold the reins at fire-fuelled Hobart two-hatter Franklin after David Moyle – is calling it a day.

Gregory, who left Sydney's Bar Brose to take up the post, is having a three-month sabbatical to spend more time with her goats, finish her cookbook and, for the first time in her professional life, have Christmas off work.

Not that she's stopping cooking entirely. She'll be at the pans for the second half of January cooking at the Australian Open in Melbourne as well as testing recipes for her cookbook. "That's hospo life," she says. "You just keep on keeping on."

She leaves Franklin for good on November 30 with nothing in the pipeline but some quality time out at her property.

"It's been a great two-and-a-half years, but I want to pursue other projects." Watch this space.