The Agrarian Kitchen is a sustainable farm-based cooking school situated in a 19th century schoolhouse at Lachlan, 45 minutes from Hobart in Tasmania’s Derwent Valley, Australia. The Agrarian Kitchen was established by Rodney Dunn and his wife Séverine who moved from Sydney to Tasmania in July 2007 to transform the schoolhouse into Tasmania’s first hands-on, farm-based cooking school. Cooking classes commenced in January 2009.

Set on five acres, The Agrarian Kitchen incorporates an extensive vegetable garden, orchard, berry patch and herb garden, grown using organic principles. Also in residence are two Jersey cows, Wessex saddleback pigs, Barnevelder chickens and a flock of geese.

The Agrarian Kitchen grows and uses heirloom varieties of fruit, vegetables and rare breed animals in its cooking classes and also sources ingredients from local farmers, fishermen, gardeners and artisanal producers.

Cooking classes are led by Rodney Dunn, former food editor of Australian Gourmet Traveller magazine and one-time apprentice to Australian Chef Tetsuya Wakuda, as well as a supporting cast of Tasmanian cooks and producers.

Cooking classes at The Agrarian Kitchen are in three formats. 

The Agrarian Experience is a taste of the agrarian lifestyle. 

The Agrarian Masterclasses are dedicated to artisanal subjects.

The Bespoke Agrarian is specially tailored to guest requests.