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 21 April 2024 OR Friday 8 November 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 and Josh Heard at The Agrarian Kitchen

Next Class:  Saturday 21 September 2024

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:  Monday 20 + Tuesday 21 May 2024 OR Monday 16 + Tuesday 17 September 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 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 23 + Tuesday 24 September 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:  Friday 28 + Saturday 29 June 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 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 9 August 2024 / Saturday 10 August 2024

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 14 June 2024 OR Friday 18 October 2024

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

Next Classes:  Friday 15 November 2024 OR Saturday 16 November 2024

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 + 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. 

SECRETS OF SOURDOUGH 2-DAY COURSE
led by Jay Patey, Co-Founder of Pigeon Whole Bakers

Next Classes:  Monday 22 + Tuesday 23 April 2024 OR Monday 26 + Tuesday 27 August 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, 7140, Australia

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

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Delve into the world of wild fermentation and take your bread-baking to the next level with the Co-Founder of Pigeon Whole Bakers, Jay Patey.

As we spend two consecutive days exploring bread baking in its primal form, learning how to create and cultivate wild yeasts in the form of a starter and then taking flour, water and salt to create flavoursome loaves of bread that nourish and sustained ancient cultures. We will also look closely at how to maintain and store your starter as well as a few other uses including crumpets and Jay’s doughnuts, which are quickly developing a cult following. Jay’s passion for using some other ancient grains such as spelt and rye in bread and malted grain flours will also mean the two days of baking will be a learning experience for both new and old bakers.

We will be utilising our own fully-fired wood-fired brick oven as well as our electric ovens to ensure our participants feel comfortable recreating the bread at home. Sourdough is the ultimate slow food, not something that can be taught in a few hours, therefore running this class over two days means that guests will have a hands-on experience of each step of the process in its entirety.

Guests will also take home a large selection of bread home with them.

COOK WITH PETER GILMORE & ELIZABETH HEWSON
led by Peter Gilmore, Executive Chef of Quay Restaurant and Elizabeth Hewson, Author and Head of Creative at Fink Group

Next Class:  Saturday 27 April 2024 OR Sunday 28 April 2024

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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Peter Gilmore, renowned for his culinary mastery at Quay, a pinnacle of Australian fine dining and a staunch supporter of small producers, is making a return to The Agrarian Kitchen. Joining him is his esteemed colleague, Elizabeth Hewson, a multifaceted talent as an author, recipe writer, and Food columnist at The Weekend Australian. Elizabeth also serves as the head of creative for the Fink group of restaurants, including culinary gems like Quay, Bennelong, and Firedoor.

Elizabeth's most recent creation, "Saturday Night Pasta," evolved from her Saturday ritual and transformed into a social media movement with enthusiasts sharing their own #saturdaynightpasta creations. In this dynamic culinary duo, Hewson will impart the art of crafting some of her favorite pasta dishes, while Peter Gilmore brings his distinctive flair to creating accompanying sauces. Together, they promise to create a culinary experience that transcends the ordinary and celebrates the artistry of fine pasta.

BEATRIX BAKES
led by Natalie Paull, Owner of Beatrix

Next Classes:  Friday 16 August 2024 / Saturday 17 August 2024 / Friday 22 November 2024 / Saturday 23 November 2024

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:  Hands-on cooking experience / Lunch matched with wine / Recipes

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Beatrix Bakes is the type of bakery everyone wishes they lived around the corner from. Whether you are a fortunate neighbour or you have simply lived vicariously through Natalie Paull’s fabulous book you will know that everything she does is on the next level. We are all huge fans of Natalie’s work and her classic book is well thumbed in our kitchen, so we are very excited that she will be joining us to teach classes. Join Nat for a day of sweet nirvana where her baking tips and tricks will be extolled with plenty to take home afterwards.

COOK WITH DANIELLE ALVAREZ
led by Danielle Alvarez, Chef and Author

Next Classes:  Friday 21 June 2024 OR Saturday 22 June 2024

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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The Agrarian Kitchen is delighted to announce the return of Danielle Alvarez, a distinguished culinary professional, following the launch of her latest publication, "Recipes for a Lifetime of Beautiful Cooking." An American native, born into a gastronomically inclined Cuban family in Miami, Danielle's culinary journey includes refining her skills at globally acclaimed restaurants such as The French Laundry and Boulette’s Larder. However, it was her tenure at the esteemed farm-to-table establishment Chez Panisse that solidified her commitment to a culinary ethos centered around seasonal responsiveness and a menu that evolved daily, principles she impeccably embodied during her time at the Merivale restaurant Fred’s, where she also contributed to the design of an aesthetically striking kitchen.

Danielle's profound dedication to superior-quality produce and direct collaboration with producers mirrors closely with the core values of The Agrarian Kitchen. As an accomplished author, she previously released "Always Add Lemon" in 2020, and her most recent literary offering, "Recipes for a Lifetime of Beautiful Cooking," has garnered significant acclaim. Danielle's literary prowess extends to her monthly column in the Good Weekend Magazine.

For those seeking a unique opportunity to spend a day with Danielle, participating in an experience that involves foraging in our garden followed by an immersive day of learning, cooking, and shared culinary exploration, we invite you to be part of this distinguished class.

HANDMADE PASTA
led by Sam Smith

Next Classes:  Sunday 26 May 2024 OR Sunday 8 September 2024

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 cooking experience / Lunch matched with wine / Recipes

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Ever longed to make the amazing silky pasta you’ve eaten in great restaurants? Even though it's only flour + eggs + water there are so many places to fall down and nowhere to hide. Come along and learn the tricks of the trade with our master pasta maker/Sous Chef and ex-River Café London chef Sam Smith as they guide you through the ins and outs of the perfect pasta dough and then how to transform that into some amazing dishes utilising vegetables from our garden. Most importantly the day will culminate in a pasta feast at the long table whilst imbibing in a local drop or two to wash it all down.

Dietary restrictions and allergies

In “The Handmade Pasta” class we are unable to accommodate dietary restrictions. 

COOKING WITH TRUFFLES
led by Rodney Dunn, Co-Founder The Agrarian Kitchen

Next Class:  Saturday 27 July 2024

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

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This day is about exploring all the facets and earthy goodness of Tuber melansporum, The Black Truffle. The Derwent Valley is where the Australian truffle industry began, so where better to come and indulge in this culinary enigma. Taught by Agrarian Kitchen founder and author of The Truffle Cookbook Rodney Dunn, using local Tasmanian truffles we will cook a veritable feast for lunch, but also discuss the nitty gritty of selecting, storing and cooking with these gustatory delights.

TOMATO GLUTTONY
led by Rodney Dunn, Co-Founder of The Agrarian Kitchen

Next Class:  Coming again in 2025

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

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The sweet juiciness of a sun ripened tomato is something we all yearn for, this class is all about capturing the flavours to be enjoyed all year round.  We will harvest together from our own plantings of over 200 tomato plants in our one-acre walled garden.

During a full day we will preserve them in every way possible from Italian passata sauce, bottled whole, ketchup, chutney and conserva (paste), with the day’s labours divided among guests to stock their home larder. Included in the day will also be a talk by the Agrarian Kitchen’s own gardeners on the tips and tricks on growing your own flavoursome tomatoes for next season.

A tip for interstate guests attending this class

If you are attending this class from interstate we recommend that you book cabin luggage and not just hand luggage. You will have quite a few bottles of preserved tomato goodies to take with you which may exceed your hand luggage limit.  We shall provide you with a box and bubble wrap for packing at the end of the day.

COOK WITH DARREN ROBERTSON
led by Darren Robertson, Chef and Co-Owner of Three Blue Ducks

Next Classes:  Saturday 16 March 2024

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:  Hands-on cooking experience / Lunch matched with wine / Recipes

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Chef and co-owner of Three Blue Ducks, Darren has had a long and illustrious food career. Originally from England his training included a stint at Gravetye Manor, where picking from the restaurant's own garden his own food philosophies were born. In Australia, Robertson’s cooking highlights include several years as Head Chef at Tetsuya’s, before joining Three Blue Ducks in 2012. A passionate advocate of farm-to-table cooking, Darren champions sustainability, seeking out ethically farmed produce. Come and join him for a day of foraging and cooking at The Agrarian Kitchen as he plies his trade with the produce of Tasmania.

COOK WITH ANDREW MCCONNELL
led by Andrew McConnell, Chef

Next Classes:  Monday 12 August 2024

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:  Hands-on cooking experience / Lunch matched with wine / Recipes

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It is a rare opportunity to take a cooking class with this legend of the Australian food scene. Chef Andrew McConnell is the luminary behind iconic Australian establishments such as Cumulus Inc, Cutler and Co, Gimlet, Supernormal, among others. McConnell has been lured from his world class establishments to the wilds of Tasmania to distill his cooking knowledge to a small group of students for this hands-on, one day only class. Andrew will draw his inspiration from The Agrarian Kitchen’s own garden as well the bounty of the Tasmanian country-side and oceans to create his menu of classics. Get in quick for this one.

COOK WITH JOSEPH ABBOUD
led by Joseph Abboud, Chef

Next Classes:  Saturday 13 April 2024

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:  Hands-on cooking experience / Lunch matched with wine / Recipes

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Embark on a culinary adventure with the esteemed Joseph Abboud, whose culinary creations at the renowned Melbourne restaurant Rumi are reminiscent of a generous Lebanese embrace—a haven brimming with authenticity and soul. In the wake of unveiling his debut cookbook, "Rumi: Food of Middle Eastern Appearance," Joseph is set to share his culinary wisdom by teaching a curated selection of his favorite dishes, drawing inspiration from the bountiful offerings of The Agrarian Kitchen garden.

Joseph's innate teaching abilities will shine as he transforms the kitchen into a canvas, infusing Middle Eastern colors and spices into your culinary repertoire. For those privileged to savor Joseph Abboud's creations at Rumi, this is an opportunity to bring the essence of that experience into your own home, creating a tapestry of flavors that echoes the warmth and richness of Middle Eastern cuisine.

COOK WITH LENNOX HASTIE
led by Lennox Hastie, Chef and Owner of Firedoor

Next Classes:  Sunday 4 August 2024 OR Monday 5 August 2024

Cost: AU$695.00 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 cooking experience / Lunch matched with wine / Recipes

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Delve into the art of fire cooking with Lennox Hastie, a globally acclaimed expert in the field. Trained in Michelin-starred establishments across the UK, France, and Spain, Lennox discovered his true passion for ingredients at Spain's renowned Asador Extebarri, where he mastered the craft of cooking with fire. In Sydney, his restaurant Firedoor stands as a testament to this passion, being entirely powered by wood.

Author of the book "Finding Fire" and featured on Netflix's Chef's Table: BBQ, Lennox Hastie presents a unique opportunity for enthusiasts to refine their own fire cooking skills. Spend a day immersed in the mesmerizing world of flames under Lennox's expert guidance, gaining insights and hands-on experience that promise to elevate your mastery of fire-based culinary techniques.

THE ART OF FLOWER CULTIVATION AND DESIGN MASTERCLASS WITH JAC SEMMLER

Growing flowers for edible beauty and bounty by pollination.

led by Jac Semmler, Founder of Super Bloom

Next Class:  Saturday 3 February 2024

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 experience / Lunch matched with wine 

Outline for the day:

A day at The Agrarian Kitchen with Jac Semmler of Super Bloom promises to be a delightful and educational experience, exploring the world of gardening and flowers. Here's a breakdown of what you can expect during your day:

1. Introductions and Setting the Scene:

Begin the day with introductions and an overview of what to expect.

Discuss the concept of gardening as a progressive pleasure and practice.

2. The Agrarian Kitchen Garden Tour:

Embark on a guided tour of The Agrarian Kitchen garden with Head Gardener, Mitch Thiessen.

Learn about the different elements of the garden and gain insights into sustainable gardening practices.

3. The Role of Flowers in Our Lives and Gardens:

Explore the multifaceted roles of flowers as companions, pollinators, ingredients, and sources of beauty.

Demonstrate the benefits of various flower groups, such as Umbels, in the garden.

4. Cultivating a Flower Dream:

Engage in a planning exercise to help participants envision and plan their ideal flower garden.

5. Maximum Plants - Propagation Session:

Attend a hands-on session on plant propagation, covering seeds, soft tip cuttings, and division.

Learn proper care techniques for nurturing young plants.

6. Flower Fundamentals:

Focus on planting, care, and the use of staking/supports for flowers.

Demonstrate a planting design/layout, emphasizing design thinking as you garden.

7. Flower Successions and Garden Design:

Discuss the concept of letting the garden lead in design and explore opportunities in existing gardens, such as orchards and meadows.

Learn techniques for extending the flowering seasons for a more vibrant garden.

8. Harvesting Flowers:

Explore the art of harvesting flowers, both as ingredients for culinary purposes and as cut flowers.

Discuss best practices for preserving the freshness of harvested flowers.

9. Drying Flowers and Flower Appreciation:

Gain insights into the process of drying flowers and the various methods available.

Appreciate the beauty of flowers even beyond their blooming period.

10. Take-Home:

Receive propagations in a tray to take home and continue your flower gardening journey.

Throughout the day, participants will not only gain practical gardening skills but also develop a deeper appreciation for the beauty and importance of flowers in our lives. The hands-on experiences and expert guidance from Jac Semmler and the team at The Agrarian Kitchen will make this a memorable and enriching day for all flower enthusiasts.

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Immerse yourself in the enchanting world of flowers, seamlessly blending pleasure with practicality. Join us for an interactive masterclass led by Jac Semmler, a renowned horticulturist and the visionary director of Super Bloom. This hands-on session delves into the art of flower cultivation and design, offering insights and skills for maximising blooms in your personal garden, with the added bonus of edibility.

Jac Semmler, a true aficionado of flowers, is not only a recognized horticulturist but also the creative force behind Super Bloom. As the director of this innovative plant practice, Jac brings living beauty and diversity to gardens, landscapes, and public projects, transforming gardening into an immersive art form. A sought-after contributor to podcasts and publications, Jac shares insights on garden dreams, cultivating big questions about the intersections of gardening, art, nature, and beauty.

Jac Semmler's pioneering work extends to dynamic planting design, flower-filled learning, and Australian naturalistic practices. Through testing and contributing to the evolution of Australian gardens, Jac is at the forefront of pushing the boundaries of gardening possibilities. Explore Jac Semmler's expertise further in her internationally published books, "Super Bloom: A Field Guide of Flowers for Every Gardener," and the recently released "The Super Bloom Handbook: Maximal Flowers, Minimum Effort," both featuring captivating photography by Sarah Pannell, published by Thames and Hudson.