Join us for a masterclass on Australian winter vegetables with Tasmania’s Rodney Dunn, head chef and owner of The Agrarian Kitchen Cooking School and Eatery and author of The Truffle Cookbook. Rodney worked as a chef at Sydney establishment Tetsuya’s and as a food editor at Gourmet Traveller before heading to Tasmania, where he now leads paddock-to-plate cooking experiences. Discover the versatility of winter vegetables as Rodney leads this interactive masterclass on a state-of-the-art Smeg kitchen. Hosted by Julie Gibbs.

Rodney will be cooking Poached Leek and Celery Hearts with Truffle Hollandaise, Potato Gnocchi with Smoked Bacon and Pumpkin Doughnuts with Whisky Caramel Sauce.

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