Sourdough bread masterclass over two days

What is it about wild fermentation that gets us all stirred up inside, is it the mysterious untamed nature of a wild beast, is it our human desire to conquer all before it. For me its probably a bit of both, but I think mostly it’s about the flavour.

However, I will be the first to admit that my sourdough thus far has been seriously underwhelming, more akin to the lumps of blue gum being fed at an ever increasing rate into our fireplace, even the pigs have had trouble digesting it.

If this sounds familiar you may like to join me at The Agrarian Kitchen’s first “Secrets of Sourdough Masterclass” held over two days on Saturday 29 August and Sunday 30 August 2009 from 9.00am to 4.30pm. Cost $440 per person including lunch, wine and goodies to take home.

We are privileged to have as the teacher Graham Prichard of Artisan Baker, who is one of the most passionate and knowledgeable people I know on the subject. Together with son Maedi, Graham runs www.sourdough.com.au a website dedicated to, you guessed it, sourdough and runs the Artisan Baker Association. Graham and family have just moved to Tasmania and are in the process of setting up a bakery at Oatlands.

This class is yet to be posted on the calender and we are giving our loyal newsletter subscribers first bite at the loaf (so to speak).

Click here to book or contact Severine on (03) 6261 1099 or via email info@theagrariankitchen.com.

As yellowing poplar leaves drift from the skies to form a golden sea over the driveway it becomes an ever increasing reality that summer has waved its last goodbyes and winter in all its frosty glory will soon be upon us. Autumn is a truly magical time here in the Derwent Valley with all the deciduous trees ablaze with colour. We have just pulled the last of the sixty varieties of heirloom tomatoes (a selection of which you see on the right), which in a marginal year came through with a bumper crop of around 200 kilos, to make way for the garlic bulbs. The last of the vines are now strung from the ceiling in the kitchen with the aim of coaxing them to full ripeness (fingers crossed).

The pumpkin vines are yellowing, revealing blue hubbards (of mammoth proportions), burgess buttercups and Austrian oil seeds (yes all pumpkins), have marked out the root cellar but must really crack on given the amount of pumpkins we need to store.

Although we were rather pleased with our tomato crop we are even more chuffed about the crop of brassicas coming through including savoy cabbage, baby bok choy, swedes, american purple top turnips,  danish ballhead cabbages, mammoth red rock cabbages, purple sprouting broccoli, violet sicilian cauliflower and brussels sprouts.

Tasmanian winter can be rather bleak when compared to the glories of spring and summer and there is no reason why we shouldn’t revel in its opportunities. There is no better time to sit in front of the fire with a large bowl of braise and a glass of Tasmanian pinot (preferably D’meure).

We would also like to thank all those who braved the conditions to support us at the Derwent Valley Autumn Festival in New Norfolk. Sorry we couldn’t control the weather, but we hope you all enjoyed the food, for those of you who missed us read on for a blow by blow description of the food you missed out on (yes we hope you have food envy).

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april 2009

“Pigs with Class” article in Gourmet Magazine, (America),

Thursday 28 May - 11am to 12 noon

“Praise for the Braise”

Masterclass by Rodney Dunn

Drysdale House

59 Collins Street Hobart

$25 per person

To Book:  1800 440 026

www.savourtasmania.com.au

check out Rodney’s recipes in the May 2009 issue of Australian Gourmet Traveller magazine

SPECIAL EVENTS

“the truffle experience”

cooking demonstration and lunch at the agrarian kitchen

Saturday 4 July 2009 or Saturday 15 August 2009

11.00 am to 4.30 pm

$275 per person

A very special day, beginning with a talk by Peter Cooper of Perigord Truffles of Tasmania

and a visit from his truffle dog.

Followed by an intimate lunch of 6 courses

on two communal tables, including Tasmanian wines, for a maximum of 24 people. 

Lunch will be cooked using freshly dug Perigord Tasmanian Truffles

and agrarian kitchen grown produce

Dishes will include a chicken in mourning (shaved truffles under the skin and roasted in the wood-fired oven),

fresh pasta with shaved truffles, truffled eggs and braised wild mushroom and truffle ragout.

Call Severine on +61 (0)3 6261 1099 to reserve your seat by pre-payment. 

We accept VISA / Mastercard / AMEX

Cancellations must be made at least 7 days prior to the event to receive full refund.

“Praise for the Braise” Masterclass, Savour Tasmania

For a quick preview of the winter braising masterclass (with tastings) come and visit Rodney at his “Praise for the Braise” Masterclass at Drysdale House during Savour Tasmania. 

To book please call 1800 440 026 or visit Savour Tasmania.

Winter Braising Masterclass

at the agrarian kitchen

If you liked the sound of our description of making the most of winter you may be interested in our winter braising masterclass. Where we will be, yes drinking lots of red wine, and also braising in the wood-fired oven, on the stove-top and also in the coals of our large open hearth in the kitchen, which will be uncovered and fired into action.

We are as we speak fattening geese, carefully tending root vegies and shelling dried beans for starring roles on the day. The first class has been snapped up so we have scheduled another for Sunday, 28 June.

Sunday 28 June 2009

9.00am to 4.30pm

$330.00 per person

Click here to book or contact Severine on (03) 6261 1099 or via email info@theagrariankitchen.com.

The Agrarian Kitchen is quickly becoming known for its “Whole Hog Masterclass”  and due to popular demand we have scheduled an October class.

Spanning two days with Wessex Saddleback breeder Lee Christmas, we begin with a whole carcass and learn the ins and outs of cutting and utilising a pig, from nose to tail, including making sausages, slow roasted pork belly in the wood-fired oven, pigs trotter and potato pie and pig’s head terrine.

Guests will take sausages and bacon home with them.

Derwent Valley Autumn Festival

Filled with local spirit the Agrarian Kitchen enthusiastically participated in the Derwent Valley Autumn Festival, setting up our little 3mx3m tent on the banks of the beautiful Derwent River in New Norfolk. What started as a simple menu quickly expanded to a ”bigger than Ben Hur” production. Luke and Rodney had just foraged wild slippery jack mushrooms which were dried to intensify their flavour and simmered with cavolo nero from the garden and local barley into a soup, which given the weather sold out quickly. As well as the soup were potato croquettes made from our own freshly dug Kennebecs, and slow roasted local lamb on our wood-fired rolls with coleslaw (our cabbage and carrots). Sweet treats were gingerbread biscuits sandwiched with caramel buttercream and galettes of wild blackberries and quince. Not content with serving coca cola we even had a crack at making a beverage with a sparkling rhubarb and rose petal fizz (turned out to be a big hit). The rain brought proceedings to an earlier halt than usual but once again thanks to all the local support and to Luke and Kat for all their help.

Sometimes a bunch of chrysanthemums or breakfast in bed just won’t cut it when it comes to telling mum how much she’s appreciated. The agrarian kitchen offers gift certificates and we think Mother’s Day is as good an opportunity as ever to subtly tell your mum that you’re over her meat and three veg.

So give us a call and hopefully you’ll reap the rewards of a day well spent.

Pick up a copy of the latest issue of Australian Gourmet Traveller magazine

and check out Rodney’s recipes in the “Salute to Salumi” feature on page 121 and cook up a storm with his following recipes.

Braised spatchcock with proscuitto, potato and chicory

Tortellini of lardo with stemperata

Pan-fried cavolo nero, salami and borlotti beans

Polpettone wrapped in pancetta

Shaved celery heart, anchovy and bresaola salad with mustard dressing

Cuttlefish with guanciale and fennel seed n soft polenta

Fennel soup with coppa and goat’s cheese crust

Victorian Bushfires Appeal

Emergency Services Charity Event

Gala Ball - 13 June 2009

Hotel Grand Chancellor

7.00 pm

The Agrarian Kitchen is proud to have donated a private “Handmade Pasta Masterclass” for 8 guests as an auction item at the “Rise of the Phoenix” Gala Ball - Emergency Services Charity Event. 

To attend this event please contact Deb White on 03 6214 8820 or Olivia Bennetts on 03 6214 8810.

“Pastry 101 Masterclass”

with Alistair Wise

Sunday 24 May 2009

9.00am to 4.30pm

$330 per person

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