There is plenty to enjoy in the world of food and fine dining in Tasmania. Not only are there are a number of fantastic restaurants and cafes, there are statewide full-on taste experiences with which foodies can delight their tastebuds.
The Agrarian Kitchen is one destination food-lovers should check out. It's based in Lachlan – approximately a 45 minute drive from Hobart. This wonderful location is a sustainable, farm-based cooking school.
You can wander through its vast all-organic vegetable garden, berry patch, herb garden and orchard – and you might even get a look at some pigs, chickens, alpine goats and geese!
Rodney Dunn leads the Kitchen's cooking classes and brings with him a wealth of experience and knowledge, as former food editor of Australian Gourmet Traveller magazine and former apprentice to famous chef Tetsuya Wakuda.
The Kitchen offers a variety of classes, from a full-on 'Agrarian experience' to making macarons, cooking with truffles and an introduction to pastry – and that's just a small selection of what's on offer.
The Agrarian experience is a great example of how the Kitchen operates as well as its philosophy towards food and the art of eating. Students of the day hunt around in the garden for their fruits and veggies while local farmers and producers provide a number of other ingredients. Then as a group, the food is prepped and cooked – making great use of a wood-fired oven. At the end of the day lunch is served with some beautiful Tassie wines.
The Kitchen also offers fun for the whole family, with "The Little Agrarian" available for kids. They get a whole sensory experience around the farm and gardens – including the fun of collecting chicken eggs and feeding piglets – and this helps them to appreciate food grown sustainably. Of course, they also get to spend some time in the kitchen cooking what they've found on the farm – a great day out.
Book well ahead.
Other schools you should check out are run by Sally Wise, the Red Feather at Hadspen near Launceston, Sylvia’s, the Companion Bakery at Oatlands using flour from the mill, Alps and Amici, and The Bottega Rotolo cooking classes held in Tasmania on a regular schedule.