The Agrarian Kitchen by Rodney Dunn
When former Australian Gourmet Traveller food editor Rodney Dunn moved from Sydney to Tasmania, he and his wife Séverine set about transforming a 19th-century schoolhouse into a sustainable farm-based cooking school.
Nestled in a misty valley outside Hobart, The Agrarian Kitchen struck a chord with people seeking respite from fast-paced lives, and a meaningful connection with the food we eat and the land that produces it.
Rodney Dunn grew up on a farm in rural New South Wales. During his chef apprenticeship he worked under Tetsuya Wakuda at esteemed Sydney restaurant Tetsuya’s, before moving into food media. He has since developed recipes for most of Australia’s food magazines and worked as food researcher for the Better Homes and Gardens television program.
In 2004 he joined Australian Gourmet Traveller as food editor, and is currently the magazine’s contributing food editor. A natural teacher, Rodney has taught cooking classes for Sydney Seafood School and Simon Johnson, but ultimately his passion for flavour led him back to the land, and in 2007 he moved to Tasmania with his family to establish The Agrarian Kitchen.
|BookOffers.com.au – Requesting prices|