From buttery shortcrust, to flaky puff pastry and airy light choux, get covered in flour and learn the tips of the trade from ex-Gordon Ramsay pastry chef and local lad Alistair Wise. He will take you step-by-step through the classic pastries. Guests will take home pastries made during the class including croissants, pain au chocolat, mille feuille and éclairs to die for.


Cost:  $385.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class


Next classes:

Sunday 7 November 2010 - SOLD OUT

Sunday 6 March 2011 - 2 spaces left

Sunday 19 June 2011 - 3 spaces left

View calendar and details on how to book





Agrarian Kitchen regular and pastry chef extraordinaire Alistair Wise returns to reveal another trick from up his pastry jacket sleeve. From his trademark soufflé to an assiette of chocolate - these are desserts to seriously impress at your next dinner party.


Cost:  $385.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:   Apron, Lunch, Wine, Hands-on cooking class


Next class:

Sunday 3 April 2011 - SOLD OUT


View calendar and details on how to book

soups


Good soup, is more than just sustenance, it can be restorative and mood changing. It can be as simple as a bowl of broth or as involved as a Bouillabaisse, which is traditionally served over two courses. The very essence of good soup is good stock and in this class we will begin at this point and with some hubble, bubble, toil and a little trouble create classic soups to warm the cockles of your heart.


Cost:  $385.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class


Next class:

Saturday 7 May 2011 - 8 spaces left

View calendar and details on how to book

 

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.  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. Led by Rodney Dunn.


Cost:  $385.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class


Next classes:

Saturday 26 March 2011 - 1 space left

Saturday 2 April 2011 - 7 spaces left

View calendar and details on how to book

 







Led by Tasmanian preserving queen and accomplished author Sally Wise, this class will transport you back to your grandmother’s kitchen and plunge you up to your elbows in large pots of simmering jams, and jars packed with chutneys, pickles and bottled fruit. The spoils to be shared among the guests to be slathered over toasts and sandwiches for months to come.


Cost:  $385.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class


Next class:

Sunday 20 February 2011 - SOLD OUT

Saturday 5 March 2011 - SOLD OUT

View calendar and details on how to book






There’s more to sheep than just lamb and there’s more to lamb than just chops. Come and explore the intimate nature of the beast with a day of butchery and cooking with a whole lamb and whole mutton. The cuts of each animal will be prepared in various ways, including braising, roasting in the wood-fired oven, grilling over coals and making our own lamb sausages. 


Cost:  $385.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class


Next classes:

Sunday 10 April 2011 - 8 spaces left       

View calendar and details on how to book

the agrarian experience


The Agrarian Experience is a celebration of the seasons. The day begins with guests donning gumboots and foraging in the garden for the ripest fruit and vegetables, other ingredients are sourced from local farmers and producers. Once harvesting is complete we continue in the kitchen preparing and cooking together a seasonal feast. Central to the experience is the Alan Scott-designed wood-fired oven. 6 to 7 dishes are usually prepared and the day will culminate with lunch including premium Tasmanian wines and artisanal ales.


Depending on the season, other local ingredients may include wild mushrooms, wagyu beef, black truffles, rock lobster, abalone, lamb and wild trout. Click here to view an example of a past agrarian experience menu.


Cost:  $275.00 per person including GST (from January 2011 $295.00 pp)

Duration: 9.00am to 4.30pm

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class

Maximum No. of guests: 8

Next classes: View calendar and details on how to book

 

mutton

dressed

as lamb

pastry 101

preserving summer’s bounty

winter braising


Slow cooking is the essence of winter cooking.  During a day of drinking mulled wine by the fire we will also slowly simmer beef ribs in red wine, coax lamb shoulder, lentils and garlic into melting submission and render rabbit and chickpeas mouthwateringly tender. Led by Rodney Dunn.


Cost:  $385.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class


Next classes:

Saturday 4 June 2011 - 5 spaces left


View calendar and details on how to book

 

cooking with fire


Quench your primal instinct with a day of hearth cooking. Learn to tame the flame including grilling, braising and spit roasting over the hot embers of our hearth and baking in the wood-fired oven. Led by Rodney Dunn.


Cost:  $385.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class


Next class:

Saturday 11 June 2011 - 7 spaces left


View calendar and details on how to book

 

tortes and gâteaux



Don’t know your génoise from your gugelhopf?  Alistair Wise of Pastry 101 fame returns to divulge the secrets of light as air cakes and butter cream. With palette knives at the ready Alistair leads the class through the creation of classic tortes and gâteaux such as Opéra and Sacher torte and several new classics to be enjoyed at a decadent afternoon tea. If you want to impress, then these are cakes that will seriously wow.


Cost:  $385.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class


Next classes:

Sunday 22 May 2011 - 4 spaces left

View calendar and details on how to book

 

secrets of sourdough


Delve into the world of wild fermentation and take your bread-baking to the next level and with artisan baker Graham Prichard, owner of Companion bakery in Oatlands. As we spend two days delving into the world of wild fermentation, up to our eyeballs in flour and a fully fired Alan Scott woodfired oven to bake in.


Cost:  $550.00 per person including GST

Duration: 9.00am to 4.30pm each day

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class


Next class:

Sunday 5 & Monday 6 September 2010 - SOLD OUT

View calendar and details on how to book

 

charcuterie


Over two very special 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. Charcuterie will include salami, pancetta, capacollo, lardo and proscuitto. Led by Rodney Dunn and Luke Burgess.


Cost:  $770.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class


Next classes:

Monday 6 and Tuesday 7 June 2011 - 8 spaces left

View calendar and details on how to book

 

desserts to die for

the whole hog


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, 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, rillettes  and bacon home with them.


Cost:  $770.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class


Next classes:

Monday 13 & Tuesday 14 September 2010 - SOLD OUT

Monday 4 & Tuesday 5 October 2010 - SOLD OUT

Monday 18 & Tuesday 19 April 2011 - 1 space left

Monday 16 & Tuesday 17 May 2011 - 8 spaces left

Monday 27 & Tuesday 28 June 2011 - 6spaces left

View calendar and details on how to book

 

handmade pasta


Learn the art of silky smooth fresh pasta and creating dishes including a wood-fired lasagne, gnocchi, ravioli,  tagliolini and Pici noodles. Also learn how to dry and store your pasta for later use.  Led by Rodney Dunn.


Cost:  $295.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:   Apron, Lunch, Wine, Hands-on cooking class


Next classes:

Sunday 21 November 2010 - SOLD OUT

Saturday 16 January 2011 - SOLD OUT

Saturday 19 March 2011 - SOLD OUT

Saturday 9 April 2011 - SOLD OUT

Sunday 12 June 2011 - 8 spaces left

View calendar and details on how to book

 




the truffle experience lunch


Dates are yet to be confirmed



 






Nothing can compare to homemade ice cream and sorbet, especially when it’s made with fresh local berries and fruit. Under the tutelage of ex-Gordon Ramsay pastry chef and local lad Alistair Wise we will learn the secrets to conjuring iced delights including ice cream, sorbets, granita and semifreddo. You will require an ice-cream machine at home to recreate the recipes learnt in class.


Cost:  $385.00 per person including GST

Duration: 9.00am to 4.30pm

Inclusions:  Apron, Lunch, Wine, Hands-on cooking class


Next classes:

Sunday 30 January 2011 - 8 spaces left  

                                

View calendar and details on how to book

nice

ices