It’s primal, it’s earthy and it’s set in a nineteenth century school house on a five acre farm in the rolling hills of Lachlan. Rodney Dunn and his wife Severine Demanet teach hungry minds (and stomachs) paddock-to-plate cooking methods through classes run on their own farm. Rodney will show you simpler ways of reconnecting the kitchen with the land, based on sustainable farming. Cooking classes begin donning gumboots and foraging in the garden. What cannot be harvested from the farm is sourced from local producers. Naturally, the class concludes with a sit down feast, paired with suitable Tasmanian wine.

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