The Agrarian Kitchen at New Norfolk in Tasmania’s verdant Derwent Valley has rapidly established a reputation as one of the most innovative, yet practical, farm-based cooking schools in Australia. You will find it in New Norfolk next to the Agrarian Kitchen Eatery.
The Agrarian Kitchen’s vegetable garden and orchard is a treasure trove of heirloom varieties, tended carefully by Rodney and Séverine’s clever garden team.
The farm also has Barnevelder chickens, Jersey cows, geese, and two Wessex saddleback pigs who gorge on quality leftovers and earn their keep by helping to prepare the vegetable garden and producing piglets, destined for use in future cooking classes.
Most of the Agrarian Experience classes are taken by Rodney, who served his apprenticeship with renowned Australian chef Tetsuya Wakuda. His Agrarian Experience classes are inextricably linked with what’s in season in the garden, with participants involved in the selection and harvesting of ingredients as well as cooking them. (You’ll learn about gardening and have practical demonstrations of sustainable living as well as cooking here.)
They also design bespoke classes for groups with a specific interest, often presented by leading local and international experts in the chosen field. Think fermentation courses run by Sandor Katz or the talented Adam James from Rough Rice or cheese courses by international author David Asher or alternatively the local maestros Bruce Kemp and Mickey Short. And what better than to learn how to make real bread from talented local Jay Patey from Pigeon Whole Bakers.
We like the fact that when you go to one of the classes it is more of an experience than a lecture. You will spend your day deeply involved in practical activities rather than listening to lectures or watching demonstrations.
When we attended the Tomato Gluttony class we came away with a box of ‘goodies’ that we had made ourselves or contributed to the making thereof. We staggered out with bottles of passata, tomato paste, green tomato chutney and much more besides! This is exactly the type of learning experience we prefer.
The course program also includes master classes, some taken by guest presenters. Tasmanian born Alistair Wise, former head pastry chef at Gordon Ramsay’s New York restaurant, takes a pastry making master class, and his multi-talented mother Sally, author of a best-selling recipe book A Year in a Bottle, takes a preserving master class.
Also popular is a two day ‘whole hog’ class with local star butcher Marcus Vermey which is based around the despatch and breaking down of a whole pig and then preparation of various products from all parts of that pig.
Classes run on week days and at weekends. You can find their program at The Agrarian Kitchen.
You can also read our story about their fabulous restaurant by clicking on the following link:
