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 29 September 2013
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 23 February 2013
Saturday 09 March 2013
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 16 February 2013
Saturday 02 March 2013
Saturday 06 April 2013
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 class:
Sunday 28 April 2013
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 10 August 2013
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:
Friday 09 August 2013
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 26 May 2013
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 diving 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: $660.00 per person including GST
Duration: 9.00am to 4.30pm each day
Inclusions: Apron, Lunch, Wine, Hands-on cooking class
Next class:
Monday 29 & Tuesday 30 July 2013
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:
2-day course: Monday 20 & Tuesday 21 May 2013
2-day course: Monday 19 & Tuesday 20 August 2013
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:
2-day course: Monday 22 & Tuesday 23 July 2013
2-day course: Monday 26 & Tuesday 27 August 2013
2-day course: Monday 23 & Tuesday 24 September 2013
2-day course: October 2013 yet to be confirmed (last class for 2013)
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 05 April 2013
class descriptions
Maestro of meat Marcus Vermey and Rodney Dunn team up again to tackle an entire side of Robbins Island Wagyu beef over this two day protein fest. Come along for this truly special experience 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:
2-day course: Monday 5 & Tuesday 6 August 2013
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: Wednesday, 16 January 2013, Wednesday 23 January 2013, Wednesday 24 April 2013, Monday 30 September 2013
birds of a feather
For those who remember the taste of real chicken and for those who have only heard about it. This two day class is the full experience including learning how to dispatch (yes that does mean what you think) and pluck poultry and cooking with chicken, pheasant, geese, duck, guinea fowl and quail. Perfect for those wanting to raise their own birds for the table.
Cost: $700.00 per person including GST
Duration: 9.00am to 4.30pm each day
Inclusions: Apron, Lunch matched with wine, Hands-on cooking class
Maximum No. of guests: 8
Next Classes:
2-day course: Friday 10 & Saturday 11 May 2013
cooking with truffles
The ultimate truffle experience, after several years of lunches we are raising the bar and offering a day of cooking with these marvels of nature. A true indulgence of the senses where we will shave truffle with abandonment over a veritable feast. You will learn how to make the most of truffles from purchase to the plate including their food match friends and foes, all washed down with specially selected wines.
Cost: $440.00 per person including GST
Duration: 9.00am to 4.30pm
Inclusions: Apron, Lunch matched with wine, Hands-on cooking class
Maximum No. of guests: 8
Next Class: Friday 26 July 2013
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 15 September 2013
desserts to die for
i scream for ice-cream - NEW CLASS
Alistair Wise with the completion of Big Bessie, his pimped original 1964 Commer Mr Whippy ice-cream van will mosey it out to the agrarian kitchen along with his know-how of all things ice-cream and sorbet. Where he will spend the day with a lucky few, churning custard from our freshly laid Barnevelder eggs and blending fruits foraged from our orchard into summer’s true delights... ice-creams and sorbets. The pinnacle of the day will be a giant sundae stretching the length of the table and a spoon for all involved to revisit childhood and eat themselves silly. No responsibility will be taken for any resulting sugar comas.
Cost: $385.00 per person including GST
Duration: 9.00am to 4.30pm
Inclusions: Apron, Lunch, Wine, Hands-on cooking class
Maximum No. of guests: 8
Next class: Sunday 3 February 2013
sausages, pâtés and terrines - NEW CLASS
From the rustic sausages of country France and Italy to the refinement of the German emulsion sausages, gently smoked in the agrarian kitchen smokehouse we will cover several styles over these two days of channelling the art of the charcutier. Using The Agrarian Kitchen resources we will gather together a selection of ingredients drawing from our own pork, geese, chickens, guinea fowl, quail and ducks, along with wild rabbit, hare, wallaby and venison to use in our creations. Described by some as a high class sausage, pâtés and terrines are a natural progression to sausage and will be equally explored in this class, garnished with a touch of local black truffles.
Cost: $770.00 per person including GST
Duration: 9.00am to 4.30pm
Inclusions: Apron, Lunch, Wine, Hands-on cooking class, goodies to take home
Maximum No. of guests: 8
Next class: 2-day course: Friday 12 & Saturday 13 July 2013
macarons - NEW CLASS
Going mad for macaron? If your spending habit for these naughty treats has gotten out of control then come along and join us with the master of the macaron, Alistair Wise. After a forage in the garden, orchard and herb garden for some flavour inspiration and ingredients Alistair will take you through the tips and technique required to create these tricky little delights. The rest of the day will be spent making a smorgasbord of macaron flavours to be taken home and shared amongst your loved ones…or not.
Cost: $385.00 per person including GST
Duration: 9.00am to 4.30pm
Inclusions: Apron, Lunch, Wine, Hands-on cooking class, goodies to take home
Maximum No. of guests: 8
Next class: Sunday 17 February 2013
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 6 July 2013
vintage baking
soups
If you’ve ever wondered how to whip up sweet treats just like grandma used to make, then this is the class for you. Learn the baking secrets from our favourite baker-girl, Linda Evans of Big Day Cake. Baking has always been a staple of farm life, utilising the preserved orchard fruit to create cakes, biscuits and slices.
Cost: $350.00 per person including GST
Duration: 9.00am to 4.30pm
Inclusions: Apron, Lunch, Wine, Hands-on cooking class
Next class:
Saturday 31 August 2013
vintage baking
