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In a former village schoolhouse in Lachlan, a 45-minute drive from Hobart, bread bakes in a wood-fired oven, pots on the stove splutter and on most days Rodney Dunn, chef and erstwhile food editor of Australian Gourmet Traveller, rustles up dishes made with freshly picked herbs and vegetables from the garden. Leaving his editorship behind in Sydney, Dunn and his wife Séverine Demanet launched cooking school The Agrarian Kitchen in 2009.

Food lovers from across Australia – and, indeed, further afield – have since been making the trek here in droves…

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