Make — The Agrarian Kitchen

All home growers have faced the dilemma. What to do with a crop that won’t quit? Rodney Dunn has answers. His celebrated Tasmanian restaurant The Agrarian Kitchen makes delicious use of seasonal vegetables, featuring them fresh and in a variety of preserves. See how it’s done. In 2007 Dunn and his wife Séverine Demanet eschewed city life for a new dream in the lush countryside beyond Hobart. Together they have built The Agrarian Kitchen – named Australia’s best restaurant for 2024 by Gourmet Traveller – together with a cooking school, on-site garden and kiosk. Cultivating a passion for provenance remains their shared mission, one realised each day through truly local food experiences. This Make session will be hosted by food journalist and culinary explorer Joanna Savill.