the teachers

Rodney Dunn


Rodney grew up on a farm in rural New South Wales.  A chef apprenticeship eventually led him to Sydney where he worked under Tetsuya Wakuda at his esteemed restaurant, Tetsuya’s. 


After completing his chef apprenticeship Rodney moved into food media, developing recipes for most of Australia’s food magazines, working as Food Researcher for the Better Homes and Gardens television program and authored a cookbook entitled Roasting.


Rodney has taught cooking classes for the Sydney Seafood School and Simon Johnson Providores.  He was Food Editor for Australian Gourmet Traveller magazine from October 2004 to June 2007 and he is currently Contributing Food Editor.


Rodney’s passion for flavour has seen him return to the roots of produce, moving to Tasmania in July 2007 with his wife, Séverine and son, Tristan, to set up The Agrarian Kitchen.


Classes taught at the agrarian kitchen

The Agrarian Experience

Tomato Gluttony

Handmade Pasta

Winter Braising

Cooking with Fire

Graham Prichard


Graham worked at Demeter Bakery in the late 1980's, before operating a wood-fired sourdough bakery in Cobargo, on the New South Wales south coast. Since then he has consulted for holistic bakeries, as well as documenting sourdough process at numerous Australian bakeries.


In 2005, Graham and his son Maedi started Sourdough Companion, an online community for bakers passionate about sourdough. The Artisan Baker Association (ABA) grew from this community, and is focused on ensuring healthy connections between bakers and bread eaters.


Oatlands in Tasmania is now the base for Graham's family and the ABA. Graham is currently preparing a new baking centre in Oatlands, which will feature an Alan Scott oven. Across the road, Callington Mill is being restored and will produce freshly stone ground organic flour for the bakery.


Graham believes that sourdough baking is actually a very simple art that anyone can pick up and evolve to suit their lifestyle and environment. He is particularly interested in cool fermentation and the creation of natural cool closets for both home and commercial baking.


Classes taught at the agrarian kitchen

Secrets of Sourdough

Alistair Wise


Alistair grew up in Hobart and started his apprenticeship in a local patisserie.  Whilst an apprentice Alistair won both the National Bakery medal and Scholarship and the National Pastry Gold Medallist and International Pastry Team Member.


After moving to Melbourne and working in various Hotels, Alistair worked at Circa, the Prince where Michael Lambie gave him a recommendation to work for Gordon Ramsay UK. In London Alistair worked for Gordon Ramsay at Angela Hartnett at the Connaught.


Upon returning from the United Kingdom, Neil Ferguson (Allen and Delancey NYC) offered Alistair the opening of Gordon’s first New York Hotel and Restaurants, once opened Alistair received critical acclaim for his desserts and particularly his bonbon selection by the likes of Frank Bruni of the Times and the New Yorker.


Now based in Tasmania with Partner Teena and Daughter Matilda they are looking to bring to life their own food destination, a specialised bakery called “Sweet Envy” offering old time sweets and confections lovingly crafted in small batches evoking the sweet memories of childhood with a modern twist on the premise that food is art.


Classes taught at the agrarian kitchen

Pastry 101

Tortes and Gâteaux

Nice Ices

Desserts to Die For

Sally Wise


An absolute whirlwind in the kitchen (just ask anyone who attended her first class here at the agrarian kitchen) and above all it must be said that Sally is the most passionate preserver we have ever met.


Author of bestselling cookery book “a year in a bottle” and currently working on her next book “out of the bottle” to be published in 2010. You can read more of Sally’s writing in Green living and Gardening Australia magazines


Sally also regularly presents at Gardening Australia expos and at events for Open Gardens Australia and The National Trust. You can hear Sally on ABC local radio in Tasmania talking Jams and Preserves.


Classes taught at the agrarian kitchen

Preserving Summer’s Bounty

Lee Christmas


Lee Christmas is the Agrarian Kitchen’s pig expert, affectionately known as Boss Hog. Trained as a chef, Lee was forced by his head chef to work a day a week for a butcher, learning the trade of butchery that has served him well ever since.  


Arriving in Tasmania in 2004 to follow his own self-sufficiency dream, he has been breeding Wessex saddleback pigs and has learnt the art of raising the perfect pig for the plate through trial and error. His passion for all things porcine is evident as he takes the whole Hog class through the ins and outs of breaking a pig down to its cuts the proper way and makes a mean dry cured bacon and sausage.


Apart from the Whole Hog class, Lee also leads the way in the soon to be released “Mutton dressed as Lamb” masterclass.


Classes taught at the agrarian kitchen

The Whole Hog

Mutton dressed as Lamb

Linda Evans


Linda started baking  at a young age with her sister Cath and a very patient Nana. She became instantly fascinated by the magic of baking. It became a natural thing.


Cooking professionally for nearly 20 years in restaurants, providores, cafes, bakeries and some unusual locations, has equipped her with treasured skills that she enjoys sharing.


Linda has always been passionate about ingredients and creating something special which is evident in her business Big Day Cake where she creates works of art in each and every cake.


Classes taught at the agrarian kitchen

Home Baking