Set on five acres, The Agrarian Kitchen grows and uses heirloom varieties of fruit and vegetables in its cooking classes, and all produce used in the kitchen is sourced from local farmers, fishermen, gardeners and artisanal producers.
The Agrarian Kitchen cooking classes are run by Rodney Dunn, former Food Editor of Gourmet Traveller magazine,one-time apprentice to Australian chef Tetsuya Wakuda and supporting cast of Tasmanian cooks and producers.
AEG has been a proud partner of the Agrarian Kitchen cooking school and farm for seven years – with the brand sharing the same passion for excellence in produce and cooking techniques. AEG also supports the cooking school’s commitment to sustainable practices.
The Agrarian Kitchen cooking area is a beautifully converted classroom designed for communal classes which allow guests to explore the features and high performance of AEG appliances.
For the perfect hands-on gourmet getaway and to use AEG appliances, find inspiration at www.theagrariankitchen.com
