An Evening with the Agrarian Kitchen’s Rodney Dunn

On Tuesday, 7 October, we welcomed chef, friend and teacher, The Agrarian Kitchen's Rodney Dunn, into our kitchen. Fresh off the back of winning Gourmet Traveller's Tasmanian Restaurant of the Year, Rodney joined us for one night only - cooking a four-course menu of pristine spring produce.

Together with Séverine Demanet, Rodney led the charge in the reimagining of Tasmania's hospitality scene with The Agrarian Kitchen. In 2008, the project began in the Lachlan Valley with a cooking school dedicated to the produce grown at its former schoolhouse location. It has since evolved with their cooking school, lauded restaurant and kiosk all operating from the same site that also houses their highly productive one-acre walled garden.

Over the years, the school has hosted many of us cooks, as well as the likes of Alice Waters - all drawn by the deep and seamless connection between the gardens, the kitchens, the school, and the table. Rodney's easy, very Australian elegance has become a signature of the Agrarian experience, and we were delighted to welcome him to our kitchen this October.

Rodney's Dinner Menu

Sourdough potato cakes, dill mayonnaise & sea urchin roe

Rye tostada, goat’s curd, smoked eel & mint

Green and white asparagus, potato miso & chives

Roast chicken, cotechino, broad beans & spring onion

Meringue, strawberry, rhubarb and sweet woodruff