THE AGRARIAN EXPERIENCE
led by Rodney Dunn, Co-Founder of The Agrarian Kitchen

Next Classes:  Held weekly throughout the whole year (email us to enquire about holding private classes for 8 to 12 guests)

Cost: AU$440.00 per person / Duration: 9.00am to 4.00pm / Guests per class: 12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk, Tasmania, Australia

Inclusions:  Tour of The Agrarian Kitchen's garden / Hands-on cooking experience / Lunch matched with wine / Recipes

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The Agrarian Experience is a celebration of the seasons. You may not realise that each Agrarian Experience class is at least 6 months in the making.  Selecting seeds, planting, watering and nurturing the plants to maturity to be harvested on the day of the class. To ensure that you harvest and cook with the freshest and ripest produce possible from our garden each day’s menu is decided upon the day before by Rodney after a stroll through the garden.

This cooking experience is suitable for all - those who are qualified chefs, home cooks, those who do not usually cook or just for those who would like to experience our agrarian way of living. The day includes foraging, harvesting, cooking, learning, eating and drinking. 

The day begins with all of us in the class foraging in the garden for the ripest fruit and vegetables.  What cannot be harvested from our garden is sourced from local Tasmanian producers. The extensive tour also gives plenty of opportunity to discuss growing plants and The Agrarian Kitchen’s own gardening philosophy.

Once harvesting is complete we continue in the kitchen preparing and cooking together a seasonal feast. The cooking of dishes are shared amongst the group and although you will not individually cook every single dish on the menu Rodney will ensure that you are taught the skills and techniques of each dish. As class sizes are an intimate number of 12 this is your opportunity to ask questions and to learn as much as you would like - you get as much out of the experience as you put in.

The day will culminate with lunch including premium Tasmanian wines.

Dietary restrictions and allergies

In “The Agrarian Experience” class we do our best to cater for guests with dietary restrictions and/or allergies. However, as we source most of our ingredients directly from our garden, this is not always possible. 

We can cater for gluten free or vegetarian guests. 

We are unable to cater for those on vegan, fodmaps, paleo, halal or dairy/lactose free diets.

Please contact us if you wish to discuss your restrictions further. 

THE VEGETARIAN EXPERIENCE
led by Rodney Dunn, Co-Founder of The Agrarian Kitchen

Next Classes:  Sunday 14 January 2024

Cost: AU$440.00 per person / Duration: 9.00am to 4.00pm / Guests per class: 12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk, Tasmania, Australia

Inclusions:  Tour of The Agrarian Kitchen's vegetable garden / Hands-on cooking experience / Lunch matched with wine / Recipes

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The Vegetarian Experience is all about the celebration of vegetables. This class is run through the peak season for the garden to ensure there is an abundance of fruit and vegetables to cook with and is suitable for meat-eaters as well. Indeed the true test of good vegetarian food is when you don’t even notice meat is missing. 

The day begins with all of us in the class foraging in the garden for the ripest fruit and vegetables. The garden tour will give plenty of opportunity to discuss growing plants and seeing older heirloom varieties of vegetables that will add something special to your own garden. Once harvesting is complete we continue in the kitchen preparing and cooking together a seasonal feast that will elevate the vegetables to stars in their own right. The cooking of dishes are shared amongst the group and although you will not individually cook every single dish on the menu Rodney will ensure that you are taught the skills and techniques of each dish. As class sizes are an intimate number of 12 this is your opportunity to ask questions and to learn as much as you would like - you get as much out of the experience as you put in. 

The day will culminate with lunch including Tasmanian wines.

Dietary restrictions and allergies

In “The Vegetarian Experience” class we do our best to cater for guests with dietary restrictions and/or allergies. However, as we source most of our ingredients directly from our garden, this is not always possible. Please contact us if you wish to discuss further. We are unable to cater for those on vegan, fodmaps, paleo, halal or dairy/lactose free diets.

GARDENING FUNDAMENTALS
led by Mitch Thiessen, Head Gardener at The Agrarian Kitchen

Next Class:  Saturday 30 September 2023

Cost: AU$495.00 per person / Duration: 9.00am to 4.00pm / Guests per class: 12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk, Tasmania, Australia

Inclusions:  Hands-on / Lunch / Extensive notes 

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We are very excited to announce the first of The Agrarian Kitchen’s gardening classes. Gardening Fundamentals is our foundation level gardening class, designed to equip you with the keys to successful food-based gardening. You’ll be introduced to the core skills needed to build and maintain a productive garden and the theory that underpins them. From turning a piece of unused land into a healthy garden patch, to harvesting nutrient-dense fruit and veg, the class will touch on each fundamental step needed for garden success. 

Located in our one-acre walled garden, you’ll see working examples and engage hands-on with every aspect along the learning journey. Practical in nature, the class will be broken into six modules. Starting with the basics of site selection, design and preparation, it will then move into propagation, soil and plant care before we finish with the rewards of bountiful harvests and ongoing maintenance for future success. Amongst the modules we’ll be diving deep into diverse concepts such as composting, pest management, and numerous regenerative techniques to leave your garden in an increasingly productive and healthy state.  You’ll learn deep mulch systems to keep weeding to a bare minimum and design methods to keep hard work short and sharp. Perhaps above all, the class will instill a set of practices that will yield results and give you a set of skills you can apply to any piece of land you find yourself tending.

NATURAL CHEESEMAKING 2-DAY WORKSHOP
led by Rodney Dunn, Co-Founder and Stephen Peak, Head Chef of The Agrarian Kitchen

Next 2-day Class:  Friday 25 + Saturday 26 August 2023

Cost: AU$990.00 per person / Duration: 9.00am to 4.00pm each day / Guests per class: 12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk, Tasmania, Australia

Inclusions:  Hands-on cheesemaking experience / Lunch matched with wine each day / Recipes

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Many years ago we had the pleasure of hosting Canadian cheesemaker David Asher to teach his classes in Natural cheesemaking at The Agrarian Kitchen. This back to the origins cheesemaking style resonated deeply with us. So much so that when we opened the restaurant we implemented his methods with a desire to make all the cheese this way. Five years, through failures and success we are now proud to have a natural cheesemaking program that supplies cheese for the cooking school, kiosk and a menu to choose from for our diners in the restaurant. 

Join Rodney Dunn, Co-Founder of The Agrarian Kitchen and Stephen Peak, Head Chef of The Agrarian Kitchen restaurant for two days exploring this world and setting yourself up to be able to make cheese this way at home.

Over the two days you will learn to make the following cheese.

Cultured butter

Chèvre

Saint-Marcellin

Feta

Ricotta

Camembert 

Mozzarella / Burrata

Alpine style (gruyère, raclette, tilsit etc)

Cheddar

You will be able to take home the following cheese.

Saint-Marcellin

Feta

Camembert

Alpine cheese

THE WHOLE HOG 2-DAY COURSE
led by Marcus Vermey, Butcher + Owner of Vermey's Quality Meats with Rodney Dunn, Co-Founder of The Agrarian Kitchen

Next 2-day Class: Monday 29 + Tuesday 30 January 2024

Cost: AU$990.00 per person / Duration: 9.00am to 4.00pm each day / Guests per class: 12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk, Tasmania, Australia

Inclusions:  Hands-on experience / Lunch matched with wine / Recipes / Goodies to take home

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An Agrarian Kitchen classic, spanning two days with butcher, Marcus Vermey and The Agrarian Kitchen’s Rodney Dunn, we begin with a whole carcass and learn the ins and outs of cutting and utilising a pig, from nose to tail. This class is all about getting to know quality meat and developing a respect for where our meat comes from and the sacrifice that is made on the animal’s behalf in order for us to eat. The pig used for this class is a heritage breed raised by Phil of Long Name Farm on Tasmania’s picturesque East coast. We will also visit our one-acre walled vegetable garden to harvest produce to cook with for the two-day class.

From the initial break down of the pig with Marcus each cut will be discussed in terms of usage to help you understand firstly where it comes from on the animal - then what you can cook with it. We will utilise all the cuts over the two days to cook around sixteen individual dishes and be left with nothing but the oink.

A tip for interstate guests attending this class

All guests will receive goodies made from this class.  These will be sealed in cryovac bags and then placed into insulated foil bags with an ice gel pack.

CHARCUTERIE 2-DAY COURSE
led by Rodney Dunn, Co-Founder of The Agrarian Kitchen

Next 2-day Class:  Thursday 29 + Friday 30 June 2023

Cost: AU$990.00 per person / Duration: 9.00am to 4.00pm each day / Guests per class: 12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk, Tasmania, Australia

Inclusions:  Hands-on experience / Lunch matched with wine each day / Recipes

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Over two very special consecutive days you will learn how to turn a whole pig into bounty for the winter larder. 

Drawing on a great European tradition that saw the pig raised over spring and summer when feed was plentiful and slaughtered in late autumn to be food for the cold winter months. Most of the cured goods are from the Italian traditions but the techniques can be applied across most of the cured goods of European backgrounds.

You will be taught the correct safety measures and extensive discussion will be devoted to how to recreate these goods safely in your own homes. Rodney’s own experience with charcuterie has been learnt in the backyards of families in the Italian stronghold of Griffith in New South Wales and honed through years of making and tweaking at the Agrarian Kitchen. His belief that it all starts with the quality of the pig has led to special pigs being selected and grown on by Phil at Long Name farm on Tasmania’s picturesque East coast just for this occasion.

Charcuterie will include salami, pancetta, guanciale, capocollo and prosciutto among other smallgoods.

BAKE WITH NADINE INGRAM
led by Nadine Ingram, Founder of Flour and Stone

Next classes: Friday 18 August 2023 OR Saturday 19 August 2023

Cost: AU$595.00 per person / Duration: 9.00am to 4.00pm / Guests per class:  12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk Tasmania

Inclusions:  Hands-on baking experience / Lunch matched with wine / Recipes

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One for the true sweet aficionados, Nadine Ingram’s sweet treats are stuff dreams are made of. From the moment we ate one of her lamingtons, soaked in pannacotta and filled with berry compote we knew she was no ordinary baker. A trip to her Flour and Stone petite bakery in inner-city Sydney will have you split with indecisiveness, no choice, however is ever regretted. 

We are very lucky to have her here at The Agrarian Kitchen cooking school to spill the beans on her baking secrets and take us inside her new cookbook “ Flour and Stone, Baked for Love, Life and Happiness”. 

Nadine has honed her skills in the great pastry kitchens of London including Le Gavroche, Le Caprice and The Ivy and it is these lessons from a life in pastry she will pass on in this class, using produce from The Agrarian Kitchen's garden.

COOK WITH ANALIESE GREGORY
led by Analiese Gregory, Chef, Author and TV Presenter

Next Classes:  Friday 15 September 2023

Cost: AU$595.00 per person / Duration: 9.00am to 4.00pm / Guests per class: 12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk, Tasmania, Australia

Inclusions:  Tour of The Agrarian Kitchen's garden / Hands-on cooking experience / Lunch matched with wine / Recipes

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Analiese Gregory is 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.

In 2020, she appears with chef Gordon Ramsay in his National Geographic series Uncharted (screening on Disney Plus) In the episode, Analiese is Gordon’s culinary guide to Tasmania, introducing the island’s unique ingredients and food traditions. She is also working on her own TV series ‘A Girl’s Guide to Hunting, Fishing and Wild Cooking’ with Southern Pictures and SBS that aired in 2021 that follows her cooking and outdoor adventures in Tasmania. Analiese was born in Auckland, New Zealand, to a Welsh father and Chinese-Dutch mother. Raised on a mix of stroopwafels and pork buns, she was schooled long-distance for three years during a caravan trip around Australia. 

We are very excited to host her here at The Agrarian Kitchen, where she will forage in our own walled garden with 12 lucky guests to cook together a veritable feast whilst instilling upon the class her hard-won cooking knowledge. The day ends with the fruits of your labour enjoyed with matched local wines and Analiese's charming company around a long table.

BAKE WITH BELINDA JEFFERY
led by Belinda Jeffery, Cookbook Author

Cost: AU$495.00 per person / Duration: 9.00am to 4.00pm / Guests per class:  12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk, Tasmania, 7140, Australia

Inclusions:  Tour of The Agrarian Kitchen garden / Hands-on cooking experience / Lunch matched with wine / Recipes

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At The Agrarian Kitchen we have long been huge fans of Belinda Jeffery’s work. Many of you who have visited will know we often bake her beautiful sweet treats to serve at the beginning of each class. 

We are excited to have her visit again teach a class, bringing her baking expertise to combine with the produce from The Agrarian Kitchen’s garden, for a day of sweet and savoury baking.

FERMENTATION EXPERIENCE 2-DAY WORKSHOP
led by Adam James, Owner of Rough Rice

Next 2-day Classes:  Tuesday 19 and Wednesday 20 March 2024

Cost: AU$990.00 per person / Duration: 9.00am to 4.00pm each day / Guests per class: 12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk, Tasmania, Australia

Inclusions:  Hands-on experience / Lunch matched with wine / Recipes / All equipment & ingredients will be supplied / Jars will be provided for you to take home items made in class

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We are very excited to host Adam James of Rough Rice for a very special Fermentation Masterclass. In 2017, Adam went on a 3-month fermentation world tour, thanks to a Churchill Fellowship, which took him to Denmark, Italy, France, Georgia, China, South Korea and Japan. During this trip Adam researched ancient (and new) techniques in vegetable and legume fermentation.

Adam first became interested in fermentation whilst travelling through Japan 12 years ago. The exact moment was in sake bar Yoramu in Kyoto where he was served a plain cube of fresh tofu that was topped with an unassuming red paste. The paste was kanzuri and it blew his mind. From that moment on he started reading, researching and experimenting in all things fermented. He has also returned to Japan every year to increase his knowledge of Japanese preservation.

During this 2-day workshop we will delve into a selection of traditional fermented pickles from around the world, nukadoko, vinegars, kombucha, water + milk kefir, koji, miso, shoyu, fermented hot sauce (and plenty more) all using seasonal ingredients picked from the garden..

Adam James photo by photographer, Adam Gibson.