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Paddock-to-Plate Cooking Experiences, Tasmania

March 31, 2015

The Agrarian Kitchen, Tasmainia

We have always loved this wonderfully rustic farm and cooking school just out of Hobart - no more so than in the autumn months with all the muted colours and mists, chooks roaming free and the harvesting of vegetables after a long summer. We take a brief look at the philosophy and history behind this bucolic farm and we shall be booking our class soon ....

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Rodney Dunn on the farm Peter Whyte
Agrarian kitchen apples

Philosophy: agrarian (adj): relating to land

The Agrarian Kitchen is a sustainable farm-based cooking school offering paddock-to-plate experiences in a 19th century schoolhouse at Lachlan, 45 minutes from Hobart in Tasmania’s Derwent Valley, Australia.

The Agrarian Kitchen is committed to reconnecting the kitchen with the land. Their aim is to create a place where people can rediscover the simple pleasures of gathering and cooking with produce as close to its source as possible.

Sustainable farming practices are at the core of The Agrarian Kitchen philosophy. The farm utilises a closed loop system introducing as few outside inputs as possible, recreating the agrarian system that predated the industrial revolution.

Agrarian Kitchen chickens 2
garlic

The agrarian system was subsistence farming where farmers grew a range of food crops and animals that complemented each other to provide food for their families and local community. The gardens are based on organic principles growing heirloom varieties without the use of chemicals or artificial fertilisers.

The Agrarian Kitchen promotes the preservation of rare breed animals and proudly supports local farmers and producers.

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Agrarian Kitchen goat milking

The Agrarian Kitchen was established by Rodney Dunn and his wife, Séverine Demanet who moved from Sydney to Tasmania in July 2007 to transform the schoolhouse into Tasmania’s first hands-on, farm-based cooking school. Cooking classes commenced in January 2009.

Set on five acres, The Agrarian Kitchen is a working farm and incorporates an extensive vegetable garden, orchard, berry patch and herb garden, all grown using organic principles. Also in residence are rare-breed Wessex Saddleback and Berkshire pigs, Barnevelder chickens, milking goats, a flock of geese and honeybees.

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apple

The Agrarian Kitchen grows and uses heirloom varieties of fruit, vegetables and rare breed animals in its cooking classes and also sources ingredients from local farmers, fishermen, gardeners and artisan producers.

Cooking classes are led by Rodney Dunn, former Food Editor of Australian Gourmet Traveller magazine and one-time apprentice to Australian chef, Tetsuya Wakuda, as well as a supporting cast of Tasmanian cooks and producers.

Agrarian Kitchen
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The Agrarian Kitchen

Agrarian Kitchen Details

650 Lachlan Road, Lachlan TAS 7140, Australia,+61 3 6261 1099

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