A quest for flavour and a simple life
Rodney Dunn has a modest goal – a quest for flavour and a simple life.
Rodney worked as an apprentice under Tetsuya Wakuda at esteemed Sydney restaurant Tetsuya’s before moving into food media, developing recipes and researching for television show Better Homes and Gardens before joining Gourmet Traveller as food editor in 2004. Growing up on a farm in rural New South Wales, Rodney has held on to this passion by growing fruit and vegetables, raising pigs, milking goats and keeping honey bees at his farm-based cooking school The Agrarian Kitchen in Tasmania’s Derwent Valley.
The Agrarian Kitchen allows Rodney and his family to share the ways of the farm with students from around the world in the form of cooking experiences including butchery, smoking, wood-fired cookery, baking and preserving.