It’s no exaggeration to say that The Agrarian Kitchen changed the game for Tasmania’s food scene and shifted the goalposts for regional food experiences in Australia as a whole. Rodney Dunn and Séverine Demanet began the project in 2008, opening a cooking school that was all about working with food grown on-site at the former schoolhouse in the Lachlan Valley, just outside Hobart, where they’d made their home. In 2017 they opened a restaurant nearby in New Norfolk, and now the project has evolved again, with the cooking school, restaurant and kiosk all operating from the same New Norfolk site that is also now home to their highly productive one-acre walled garden.

Over the years the school has played host to more than a few international guests, Alice Waters and Martha Stewart among them, all drawn by the deep and seamless connection between the gardens, the kitchens, the school, and the table, and their easy, very Australian elegance that has become a signature of the Agrarian experience. 

For this highly flavoursome and thoroughly seasonal dinner, Rodney Dunn and Agrarian Kitchen Restaurant head chef Stephen Peak are hosted by fellow local produce aficionado John Paul Twomey in the kitchen to cook for you Upstairs at Cumulus Inc., and open a conversation about quality ingredients that you’ll take to your own garden, kitchen or table.

Monday, 27th March
$120 per person for the menu, with beverage charged on a consumption basis
Tickets on sale from 10am, Friday 3rd February. Set your alarm.