The Vegetarian Experience is all about the celebration of vegetables. This class is run through the peak season for the garden to ensure there is an abundance of fruit and vegetables to cook with and is suitable for meat-eaters as well.
DurationThe Vegetarian Experience is all about the celebration of vegetables. This class is run through the peak season for the garden to ensure there is an abundance of fruit and vegetables to cook with and is suitable for meat-eaters as well. Indeed the true test of good vegetarian food is when you don’t even notice meat is missing.
The day begins with all of us in the class donning gumboots and foraging in the garden for the ripest fruit and vegetables. The garden tour will give plenty of opportunity to discuss growing plants and seeing older heirloom varieties of vegetables that will add something special to your own garden.
Once harvesting is complete we continue in the kitchen preparing and cooking together a seasonal feast that will elevate the vegetables to stars in their own right.
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 10 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 Agrarian Kitchen Cooking School & Farm offers paddock-to-plate cooking experiences in a 19th century schoolhouse at Lachlan, 45 minutes from Hobart in Tasmania’s Derwent Valley, Australia.
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 November 2008.
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 a flock of geese and honeybees.
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.
In June 2017, Rodney and Séverine opened The Agrarian Kitchen Eatery located 7 minutes down the road in New Norfolk.
Healthy and delicious, fabulous and fresh, vegetarian delights! Expand your repertoire of go-to delicious and nutritious Vegetarian meals during this 2 hour interactive cooking class.
Whether you are a vegetarian or simply looking for a way to put a few more veggie dishes into your diet, this class is for you. We’ll prepare some crowd-pleasing dishes without all the fuss.
In this 9-week class, we will teach you how to cook a selection of tasty and healthy vegetarian (6 weeks) and vegan (3 weeks) food including a selection of soups, first courses, main courses, sides dishes, and many desserts in vegetarian or vegan styles.
Exciting, versatile recipes that you'll use again and again, perfect for an Aussie Autumn. This menu is meat free. Please advise of additional nutritional requirements when booking.
This workshop is designed for anyone who enjoys either cooking at home to a high standard and is interested in a thorough grounding on vegetarian or for aspiring chefs or chefs already working in the industry who are looking to expand their vegetarian repertoire.
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