THE AGRARIAN EXPERIENCE

summer / autumn / winter / spring

led by Rodney Dunn



9.00am to 4.30pm

AU$385 per person



***


Inclusions

Tour of vegetable gardens and farm

Hands-on cooking experience

Lunch matched with wine

Agrarian Kitchen apron

Recipes


Maximum No. of Guests

9


Next Classes

Click on the “Check Availability”

button below to view the dates for The Agrarian Experience which are currently scheduled until the end of March 2018.


How to Book

summer / autumn / winter / spring

THE AGRARIAN EXPERIENCE

The Agrarian Experience is a celebration of the seasons. You may not realise that each Agrarian Experience class is at least 6 months in the making.  Selecting seeds, planting, watering and nurturing the plants to maturity to be harvested on the day of the class. To ensure that you harvest and cook with the freshest and ripest produce possible from our garden each day’s menu is decided upon the day before by Rodney after a stroll through the garden.


This paddock-to-plate cooking experience is suitable for all - those who are qualified chefs, home cooks, those who do not usually cook or just for those who would like to experience our agrarian way of living.  The day includes foraging, harvesting, cooking, learning, eating and drinking. 


The day begins with all of us in the class donning gumboots and foraging in the garden for the ripest fruit and vegetables.  What cannot be harvested from our garden or farm is sourced from local Tasmanian producers. The extensive tour also gives plenty of opportunity to discuss growing plants and The Agrarian Kitchen’s own gardening philosophy.


Once harvesting is complete we continue in the kitchen preparing and cooking together a seasonal feast. The cooking of dishes are shared amongst the group and although you will not individually cook every single dish on the menu Rodney will ensure that you are taught the skills and techniques of each dish. As class sizes are an intimate number of 9 this is your opportunity to ask questions and to learn as much as you would like - you get as much out of the experience as you put in.


The day will culminate with lunch including Tasmanian wines.


Below is an example of a previous menu but this menu changes daily for each class. If you would like to book into consecutive days of the agrarian experience we will ensure that the menu differs entirely for each day.


Dietary restrictions and allergies

In “The Agrarian Experience” class we do our best to cater for guests with dietary restrictions and/or allergies. However, as we source most of our ingredients directly from our garden and farm, this is not always possible. Please contact us if you wish to discuss further. We are unable to cater for those on a Paleo, Vegan or Halal diet.


back to cooking classes

THE AGRARIAN EXPERIENCE



an example only



POTATO GNOCCHI WITH NETTLES AND ASPARAGUS

(all vegetables harvested from our garden)



POACHED WAGYU BEEF BRISKET WITH

CORIANDER & HORSERADISH RELISH

(wagyu from robbins island, herbs & vegetables harvested from our garden)



FRIED ARTICHOKES, BRAISED BABY LEEKS & SPINACH

WITH HOLLANDAISE SAUCE

(all vegetables harvested from our garden)



BABY LETTUCE HEART, SNOW PEA AND

SOFT-BOILED QUAIL EGG SALAD

(vegetables harvested from our garden and local quail eggs)



RHUBARB MILLE FEUILLE

WITH RHUBARB SORBET

(fruit harvested from our garden)



FROGMORE CREEK, CHARDONNAY, TAS, 2006

STONEY CREEK VINEYARD, CABERNET SAUVIGNON, TAS, 2004



***

Due to the seasonal nature of the agrarian experience,

each class and the dishes prepared will vary.