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.
Cost: $385.00 per person including GST
Duration: 9.00am to 4.30pm
Inclusions: Apron, Lunch, Wine, Hands-on cooking class
Next classes:
Sunday 20 May 2012
more classes to be scheduled in mid 2012
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 31 March 2012
Saturday 14 April 2012
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:
Saturday, 18 February 2012
Saturday, 24 March 2012
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, 22 April 2012
more classes to be scheduled in mid 2012
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: $350.00 per person including GST
Duration: 9.00am to 4.30pm
Inclusions: Apron, Lunch, Wine, Hands-on cooking class
Maximum No. of guests: 8
Next classes: View calendar 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 9 June 2012
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 30 June 2012
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:
Yet to be confirmed for 2012
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. Guests will also take home a large selection of bread home with them.
Cost: $590.00 per person including GST
Duration: 9.00am to 4.30pm each day
Inclusions: Apron, Lunch, Wine, Hands-on cooking class
Next class:
Yet to be confirmed for 2012, normally held in winter.
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.
Cost: $990.00 per person including GST
Duration: 9.00am to 4.30pm
Inclusions: Apron, Lunch, Wine, Hands-on cooking class
Next classes:
Monday 4 and Tuesday 5 June 2012
more classes to be scheduled in mid 2012
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 18 and Tuesday 19 June 2012
more classes to be scheduled in mid 2012
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: $350.00 per person including GST
Duration: 9.00am to 4.30pm
Inclusions: Apron, Lunch, Wine, Hands-on cooking class
Next classes:
Friday 18 November 2011
Friday 2 March 2012
Saturday 28 April 2012
class descriptions
Maestro of meat Marcus Vermey and Rodney Dunn team up again to tackle a side of Robbins Island Wagyu beef over this two day protein fest. Come along for the journey as we break the beast down into cuts and roast, braise, sauté, poach and barbecue our way through the carcass of local grass-fed beef that has been ethically raised and dry-aged for this very event.
Cost: $990.00 per person including GST
Duration: 9.00am to 4.30pm
Inclusions: Apron, Lunch matched with wine, Hands-on cooking class
Next class:
Thursday 10 and Friday 11 May 2012
more classes to be scheduled in mid 2012
all beefed up
the little agrarian
The little agrarian has been created to instill in our future generations an appreciation of where their food comes from and how it gets from the paddock to their plates.
It is an opportunity for children to see, smell, touch and taste their way around the farm, gardens and kitchen, to fully appreciate the flavour of real food - food grown without chemicals and allowed to mature and ripen within its natural timeframe. WARNING: your children may return with an appetite for vegetables.
The day will include a tour of the vegetable gardens and orchards, tasting different heirloom vegetables and fruit while harvesting produce from the garden. Children will collect chicken eggs and feed our rare-breed Wessex saddleback piglets as well as milk our British alpine goats.
They will then return to the kitchen to cook themselves lunch from the gathered produce and a sweet treat.
Cost: $150 per child (aged 6 to 11 years old)
Duration: 10.00am to 2.30pm
Inclusions: Each child receives an agrarian kitchen apron, recipes and lunch
Maximum No. of children per class: 8
What to bring: gumboots, raincoat and sun hat and sunscreen.
We are unable to accommodate dietary restrictions or allergies for this class.
FOR THE PARENTS
While your little agrarians are busy on the farm we recommend passing the time in nearby New Norfolk which offers an array of amazing antique shops, have a quick bite to eat at New Norfolk’s Cheeky Little Place café or bring your own picnic and head out to the Salmon Ponds.
Next classes: View calendar to book