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4/02/23 — 6/02/23 4/02/23 — 8/02/23 4/02/23 — 10/02/23 or
Sat 4 Feb Sun 5 Feb Mon 6 Feb Tue 7 Feb Wed 8 Feb Thu 9 Feb Fri 10 Feb
The Agrarian Experience × × × × × × ×
The Agrarian Experience

The Agrarian Experience

The Agrarian Experience is a celebration of the seasons and 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 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

***

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. 

  • Duration : 7 Hours (approx.)
From AUD $440.00

Enter Number of Guests *

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The Vegetarian Experience × × × × × × ×
The Vegetarian Experience

The Vegetarian Experience

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.

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


Next Classes:  Saturday 28 January 2023 OR Sunday 12 March 2023

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

***

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.

  • Duration : 7 Hours (approx.)
From AUD $440.00

Enter Number of Guests *

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Gardening Fundamentals × × × × × × ×
Gardening Fundamentals

Gardening Fundamentals

The Agrarian Kitchen’s gardening classes are here! Gardening Fundamentals is our foundation level gardening class, designed to equip you with the keys to successful food-based gardening.

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


Next Class:  Saturday 18 March 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 

***

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.


  • Duration : 7 Hours (approx.)
From AUD $495.00

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Fermentation Experience (over 2 consecutive days) × × × × × × ×
Fermentation Experience (over 2 consecutive days)

Fermentation Experience (over 2 consecutive days)

During this 2-day workshop we will cover water and milk kefir, miso, learn to make your own kick-arse hot sauce, nukazuke (a Japanese bran ferment), sauerkraut, vinegars and vegetable ferments, and more.

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


Next 2-day Classes:  Tuesday 17 + Wednesday 18 January 2023 OR Tuesday 18 + Wednesday 19 April 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 / Recipes / All equipment & ingredients will be supplied / Jars will be provided for you to take home items made in class

***

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. 

  • Duration : 2 Days (approx.)
From AUD $990.00

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Natural Cheesemaking (over 2 consecutive days) × × × × × × ×
Natural Cheesemaking (over 2 consecutive days)

Natural Cheesemaking (over 2 consecutive days)

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.

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 21 + Saturday 22 April 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

***

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

  • Duration : 2 Days (approx.)
From AUD $990.00

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Handmade Pasta × × × × × × ×
Handmade Pasta

Handmade Pasta

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.

HANDMADE PASTA
led by Debora Tecchio or Sam Smith


Next Classes:  Saturday 25 February 2023 OR Saturday 1 April 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 cooking experience / Lunch matched with wine / Recipes

***

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 resident Italian native Debora Tecchio OR our master pasta maker 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. 

  • Duration : 7 Hours (approx.)
From AUD $495.00

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Tomato Gluttony × × × × × × ×
Tomato Gluttony

Tomato Gluttony

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.

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


Next Class:  Friday 24 March 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:  Tour of The Agrarian Kitchen's garden / Hands-on cooking experience / Lunch matched with wine / Goodies to take home / Recipes

***

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.

  • Duration : 7 Hours (approx.)
From AUD $495.00

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Cooking with Truffles × × × × × × ×
Cooking with Truffles

Cooking with Truffles

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.

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


Next Class:  Saturday 24 June 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:  Tour of The Agrarian Kitchen's garden / Hands-on cooking experience / Lunch matched with wine / Recipes

***

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.

  • Duration : 7 Hours (approx.)
From AUD $495.00

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The Whole Hog (over 2 consecutive days) × × × × × × ×
The Whole Hog (over 2 consecutive days)

The Whole Hog (over 2 consecutive days)

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.

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 15 + Tuesday 16 May 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 / Recipes / Goodies to take home

***

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.

  • Duration : 2 Days (approx.)
From AUD $990.00

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Charcuterie (over 2 consecutive days) × × × × × × ×
Charcuterie (over 2 consecutive days)

Charcuterie (over 2 consecutive days)

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

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

***

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.

  • Duration : 2 Days (approx.)
From AUD $990.00

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Cook with Danielle Alvarez × × × × × × ×
Cook with Danielle Alvarez

Cook with Danielle Alvarez

We are very excited at The Agrarian Kitchen to host this class with, not only a gun chef but also a wonderful teacher and human, Danielle Alvarez.

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


Next Classes:  Friday 3 March 2023 OR Saturday 4 March 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

***

We are very excited at The Agrarian Kitchen to host this class with, not only a gun chef but also a wonderful teacher and human, Danielle Alvarez. American born, to a food loving Cuban family in Miami, Danielle went on to sharpen her skills at some of the world’s best restaurants including The French Laundry and Boulette’s Larder but it was her time at iconic farm to table restaurant Chez Panisse that cemented her own cooking ethos, responding to the seasons and working with a menu that evolved daily that she epitomised at her time at Merivale restaurant Fred’s, where she also designed the incredibly gorgeous kitchen.

It is her passion for great produce and working directly with producers that aligns so closely with The Agrarian Kitchen values. An accomplished author, Alvarez published “Always Add Lemon” in 2020 and is currently working on her next book. You can also find Danielle’s prose in her monthly column in the Good Weekend Magazine. So, if you want to come and spend the day with Danielle as she forages in our garden, before heading back to the kitchen for a day of learning, cooking and eating together come and be part of this very special class.

  • Duration : 7 Hours (approx.)
From AUD $595.00

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Cook with Ben Shewry × × × × × × ×
Cook with Ben Shewry

Cook with Ben Shewry

In the restaurant industry there are not too many mountains left to scale for this superstar and his award winning restaurant Attica in Melbourne.

COOK WITH BEN SHEWRY
led by Ben Shewry, Chef and Owner of Attica Restaurant


Next Classes:  Wednesday 5 April 2023 OR Thursday 6 April 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

***

In the restaurant industry there are not too many mountains left to scale for this superstar and his award winning restaurant Attica in Melbourne. Attica was listed in the World’s 50 Best Restaurants among numerous other accolades. You may have caught Ben on Netflix’s Chef's Table or hosting live Instagram cook-ups with mate Hamish Blake during lockdown, so Shewry’s credentials are well documented. What you may not know is that he’s a heck of a nice guy and rarely gives cooking classes. So if you’d like to come and hang out with Ben, forage through our garden with him and learn from the master as he distils his hard-won cooking knowledge into simple dishes that can be easily made at home… then get in quick.

  • Duration : 7 Hours (approx.)
From AUD $595.00

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Cook with Peter Gilmore × × × × × × ×
Cook with Peter Gilmore

Cook with Peter Gilmore

It is our great honour to be able to host Peter Gilmore at The Agrarian Kitchen. Peter is an icon of the Australian food industry and well known for supporting and working directly with small producers.

COOK WITH PETER GILMORE
led by Peter Gilmore, Executive Chef of Quay Restaurant


Next Class:  Friday 14 April 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

***

It is our great honour to be able to host Peter Gilmore at The Agrarian Kitchen. Peter is an icon of the Australian food industry and well known for supporting and working directly with small producers to create the food of Quay restaurant and Bennelong in Sydney’s Opera House, where he is Executive Chef. For Peter’s class he will tap the resources of The Agrarian Kitchen walled garden along with local Tasmanian producers to unlock the mysteries surrounding umami - the fifth taste. An enigma long understood by chefs who use it to their advantage in restaurant food. The aim of this is to teach the home cook a skill that can be utilised to increase the flavours of your own food. The day's cooking will culminate in a long lunch enjoyed with local Tasmanian wines and Peter’s ebullient company.

  • Duration : 7 Hours (approx.)
From AUD $595.00

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Beatrix Bakes × × × × × × ×
Beatrix Bakes

Beatrix Bakes

Beatrix Bakes is the type of bakery everyone wishes they lived around the corner from.

BEATRIX BAKES
led by Natalie Paull, Owner of Beatrix


Next Classes:  Thursday 4 May 2023 OR Friday 5 May 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:  Hands-on cooking experience / Lunch matched with wine / Recipes

***

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.

  • Duration : 7 Hours (approx.)
From AUD $595.00

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Natural Dyes with Samorn Sanixay × × × × × × ×
Natural Dyes with Samorn Sanixay

Natural Dyes with Samorn Sanixay

Samorn Sanixay is a textile designer and weaver with twenty years experience as a natural dyer.

NATURAL DYES
led by Samorn Sanixay


Next Class:  Sunday 23 April 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:  Tour of The Agrarian Kitchen gardenHands-on experience / Lunch matched with wine / Workshop Notes

***

Samorn Sanixay is a textile designer and weaver with twenty years experience as a natural dyer. She is Co-Founder of Eastern Weft weaving cooperative based in Vientiane, Laos, set up to support disadvantaged young Lao artisans of ethnic minority hill tribes through traditional textile crafts. 

She spent three years (2002 to 2005), as an apprentice weaver and natural dyer to Master weaver Khaisy Sophabmixay. Khaisy is a renowned weaver from Sam Neau in Laos, an area known for some of the best weavers in the world. 

Together they have produced handwoven textiles for some of the finest Australian Fashion designers such as Akira Isogawa. She has produced pieces that have been exhibited in Paris and Japan. 

The philosophy is local and seasonal no matter where in the world you are. This means always working in harmony with Mother Nature. 

The natural dyeing techniques are based on local and seasonal dyes, working in harmony with our natural surroundings. Once you have learnt some basic techniques, they can be applied to all environments.


Samorn has a passion for working with and using discarded materials and food waste 

As the current Eucalypt Australia Dahl fellowship recipient Samorn is currently collecting 300 species of Eucalyptus species to create a Eucalyptus colour map of Australia. With Cambodian heritage, Samorn grew up on a backyard farm in Brisbane where most of their fruit and vegetables came from. The connection of land is close to her heart and as a weaver and dyer she has grown and sourced the materials directly from the land so she knows exactly where it comes from. During her workshop you will forage in our garden and the surroundings for ingredients to use for prints, immersive colour and using food waste to dye scarves and a pillow case.

  • Duration : 7 Hours (approx.)
From AUD $495.00

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Growing Mushrooms (over 2 consecutive days) × × × × × × ×
Growing Mushrooms (over 2 consecutive days)

Growing Mushrooms (over 2 consecutive days)

The world of fungi is fascinating...and also delicious! Here at The Agrarian Kitchen we have embarked on our own journey of growing mushrooms for our kitchens with the help of Will Borowski of Forest Fungi.

GROWING MUSHROOMS 2-DAY WORKSHOP
led by Will Borowski of Forest Fungi


Next 2-day Class:  Friday 19 + Saturday 20 May 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 workshop / Lunch / Items to take home

***

The world of fungi is fascinating...and also delicious! Here at The Agrarian Kitchen we have embarked on our own journey of growing mushrooms for our kitchens with the help of Will Borowski of Forest Fungi. We have inoculated around 120 logs, bark paths and compost with all types of mushroom spawn, from shitake to nameko, from blewits to shimeji. Whilst many interesting varieties can now be purchased, eating freshly harvested mushrooms is a culinary delight, the likes of having your own vegetable garden. 

The aim of this workshop, led by Will, is to empower you to grow your own mushrooms. Will is a passionate mushroom grower and teacher, who started Forest Fungi back in 2008 to help spread the joy and wonder of growing mushrooms. He now supplies Australia's top restaurants and chefs with the highest quality organic gourmet mushrooms, as well as continuing to share his knowledge and enthusiasm to others, both on the farm, and at venues around Australia.

During the two-day workshop you will learn how to grow the many different (pink, gold, white, blue, king, brown and grey) oyster mushrooms (Pleurotus sp.), Shiitakes (Lentinula edodes), Pioppino (Agrocybe aegetia), Nameko (Phoiota nameko), Lions mane (Hericium coralloides), Reishi (Ganoderma sp.), Turkeys Tails (Trametes versicolor) and a host of other Saprophytic mushrooms, including Blewits (Lepista sp.) and Burgundy caps (Stropharia rugoso-annulata). Rodney Dunn, Co-Founder of The Agrarian Kitchen will also give you some intel on how to cook the various varieties along with providing morning tea and lunch with matching wines for each of the days.

The best way to learn is to do, so you will be doing lots of hands-on practicals over the two days. You will be taught all the steps of mushroom cultivation techniques, so you can understand the whole process, and start growing your own mushrooms at home. This will include:

• taking spore prints for identification and propagation;

• cloning a store bought or wild foraged mushroom on a petri dish;

• making liquid cultures;

• building a simple still air box;

• using a laminar flow hood;

• making organic grain spawn;

• making your own sawdust spawn and dowel spawn; and

• fruiting mushrooms on logs, in buckets, bags, jars or even ceramic pots.

You will get to take home eight different species of delicious gourmet mushroom cultures on a mixture of petri dish cultures, liquid culture syringes, fruiting bags and dowels, so you can keep growing at home.

You will also get to take home your own shiitake log that you inoculate with dowel spawn on the course! (or take the dowels home if you fly in).

  • Duration : 2 Days (approx.)
From AUD $990.00

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