Rodney Dunn: Winter Vegetables
In June, as part of its cracker 2019 food program, Carriageworks is welcoming chef and author Rodney Dunn to host a two hour masterclass all about Australian-grown winter vegetables.
In 2007, Dunn, who was formerly food editor at Gourmet Traveller magazine and chef at celebrated Japanese fine diner Tetsuya’s, and his wife Severine traded city life for an idyllic Tasmanian farm, opening The Agrarian Kitchen Cooking School and Eatery inside a repurposed 19th century schoolhouse.
The hands-on sustainable cooking school is now one of Australia’s most celebrated food tourism destinations.
At Carriageworks, Dunn will share his popular paddock-to-plate ethos and showcase three wintery recipes in the state-of-the-art Smeg kitchen.
There’ll be poached leek and celery hearts with truffle hollandaise; potato gnocchi with smoked bacon, broccoli and mint; and pumpkin doughnuts with whisky caramel sauce, for something sweet.
Tickets are $45. Book into a second masterclass with Hobart-based chef Analiese Gregory (Franklin) or Automata head chef Clayton Wells for a $10 discount.
From 12pm to 2pm.
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