All home growers have faced the dilemma. What to do with a crop that won’t quit? Rodney Dunn has answers. His celebrated Tasmanian restaurant The Agrarian Kitchen makes delicious use of seasonal vegetables, featuring them fresh and in a variety of preserves. See how it’s done.
In 2007 Dunn and his wife Séverine Demanet eschewed city life for a new dream in the lush countryside beyond Hobart. Together they have built The Agrarian Kitchen – named Australia’s best restaurant for 2024 by Gourmet Traveller – together with a cooking school, on-site garden and kiosk. Cultivating a passion for provenance remains their shared mission, one realised each day through truly local food experiences.
This Make session will be hosted by food journalist and culinary explorer Joanna Savill.
INCLUSIONS –
- Sessions run for 90 minutes and include a drink, sample of the dish being prepared and a recipe card, along with a Tasting Australia tote bag. You’ll be hands-on, learning in a kitchen designed for creativity and conversation.
MORE INFORMATION –
- Age 12+ event
- Caters to vegetarian, vegan and coeliac dietary requirements*
*For more information, refer to our Ticketed Event FAQ's. For any other requirements please contact the event organiser prior to purchasing.
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