The Agrarian Kitchen | Discover Tasmania

The Agrarian Kitchen | Discover Tasmania


(Chirping in distance) MAN 1:
I fell in love with Tasmania
quite a while ago. We’re very lucky to live
in beautiful Lachlan Valley, it’s part of the Derwent Valley
of Tasmania. And the thing that attracted me
to this place is just its beauty. I am of a great belief
that people feel your energy that you put into a project,
so both Severine and I put our heart and soul
into the Agrarian Kitchen and we’ve build it up
from nothing. The Agrarian Kitchen was based
on my own desire to get back to using ingredients
as close to the origin as possible. The cook’s only as good
as the ingredients they’re using. I’ve always been passionate
about pigs and pork’s probably
my favourite meat. I think naivety is always
a positive thing when you go into something
like this and yeah, I reckon
I’ve gone the whole hog. What I want to bring to them
is flavour, so they get to pull carrots
from the ground that actually smell
like carrots. They get to eat meat
that has been raised with every care taken on that animal,
which ends up to be far tastier. They get to cook with fire,
they get to just have a true agrarian experience
from the earth to the plate. ♪ Woah ♪ ♪ Woah ♪ My name is Rodney Dunn,
owner of the Agrarian Kitchen, Australia’s first
paddock-to-plate cooking school. ♪ Woah ♪

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