Edits

Food & Drink

The Agrarian Kitchen— Global

Preface

Three years ago, Australian chef Rodney Dunn and his wife swapped the city for the countryside to start their own farm-based cooking school. It’s a growing concern...

Cooking, Dining, Farm-based, School, Tokyo, Toronto

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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