Talent: Rodney Dunn (The Agrarian Kitchen) | Venue: SMEG Culinary Kitchen | Price: $160
This event includes generous tastings and a beverage.
Know your bratwurst from your knackwurst?
Everyone loves a good banger, but few know the secret sauce to make them yourself. Enter Rodney Dunn, from Agrarian Kitchen, who’s hauling in his mincers, sausage stuffers and smoker to show you just how easy this important life skill is. In this very special class, you’ll make three very different sausages, the iconic German sausage, a juicy bratwurst, a Classic Chicago Hot Dog, where you’ll learn how to create that smooth smoky filling and finally a kofta, a skinless sausage that’s best wrapped in a lemon leaf and grilled over the coals.
Finish off this sausage fest with all the sides, mustards, salads and a poppy seed bun out on the riverside deck. Selecting ingredients, special equipment and tying techniques, Rodney will tell all, but there’s only a few spots left, so you’ll need be quick to get the sauce.
You’ll walk away knowing how to make three very different styles of snags, a German style bratwurst, a classic Chicago beef hot dog and a lamb kofta.
About The Agrarian Kitchen | When The Agrarian Kitchen Cooking School launched in the Derwent Valley 10 years ago it was one of the forerunners of the now, world-famous, Tasmanian food scene. Rodney’s cooking classes are enduringly popular a decade later and 18 months ago, Rodney and Severine opened The Agrarian Kitchen Eatery in New Norfolk. Awarded two hats by The Good Food Guide just four months after opening, the restaurant was recently included in The Australian’s Hot 50 restaurant list and was No. 32 in The Australian Financial Review’s Top 100 Australian Restaurants.