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Home Lifestyle Food amp Wine Fine Dining
LIFE AND LEISUREApr 6 2018 at 1147 AMUpdated Apr 6 2018 at 1147 AM
From paddock to plate Meet the Tasmanianchefs getting their hands dirty
My Saved Articles
Dier Makr patron chef Kobi Ruzicka loves to forage on a local farmers property for immature heirloom squash and othersurprises Supplied
Save article Print License article
Menu
by Paul Best
Kobi Ruzicka patron chef of top Hobart restaurant Dier Makr is checking out the heirloom
squash The Ronde de Nice and the yellow crookneck
More specifically hes inspecting the small immature fruit thinned from the vine the ones
Tasmanian small-plot farmer Tony Scherer normally chucks out or composts Scherer
has never thought to sell them let alone to one of Hobarts best restaurants
We found them very tender very tasty and the texture is completely different says Ruzicka
who used the squash in a dish with slow-cooked egg and a cashew and toasted yeast paste
Its like a wholly different vegetable
In turn Scherer shows the chef little heads of integro no bigger than a Brussels
sprout regrowing at the base of the red cabbage something Ruzicka hasnt seen before
Kobi took all he could get recalls the native Californian who ventured to Tasmania via
Western Australia in the late 1990s
Back at Dier Makr Ruzicka grilled the heads
whole dressed them in juniper vinegar and serves
them with lamb
These exchanges are more than chance one-off
discoveries for chef and producer They reflect the
symbiotic relationship between chefs from some
of Hobarts finer restaurants and the producers
who supply them You might say its taking the
idea of paddock to plate to a whole new hands-on
level
Advertisem
ent
Its not uncommon for chefs to make the effort to drop in on producers who are often less
than an hours drive from central Hobart Scherers farm at Penna for example is just 28
kilometres from town
We have chefs come out and look at things all the time while theyre growing Scherer says
including cooks from Good Food Guide-feted restaurants Franklin Fico Templo The
Agrarian Kitchen Eatery and Dier Makr
At Dier Makr Ruzickas experiments with local produce bear fruit such as tiny heads of integro drizzled with juniper vinegarand served with lamb Supplied
Its about learning too on both sides Like Ruzicka with the squash chefs open growers
minds to new possibilities Chefs will look at something I think is not ready and say pick it
now Scherer says
Richard Weston is another grower who welcomes chefs to his property Weston Farm again
less than half an hour from town If I sell something I want to know how chefs are using it he
says
He singles out Luke Burgess who used to run the highly applauded Garagistes until he closed
it in 2015 as the first chef who taught him the many creative ways restaurants play with
ingredients
Burgess showed him for example how from a single broad bean crop he could sell the
shoots the flowers the baby beans the fully grown ones and the dried ones use the tips
usually considered as waste or make a green soup out of whats normally ploughed back into
the earth as a green manure crop
Tony Scherer says chefs come out to his farm to look at things while theyre growing Luke Burgess
Out of one product you have six and that just comes from talking to chefs says Weston
Its a clear value-add for growers Sometimes youre looking at seven or eight transformations
of a plant that can be applied on a plate nutritiously and inventively explains Burgess who
says chefs are forever thinking about the shape form and size of produce
Its a value add for chefs too helping them find produce that creates a point of difference he
says Cooks like to have their own little thing their ingredient their edge their style
On occasion chefs will ask farmers to grow certain crops
Carrots given the Kobi Ruzicka treatment Supplied
When Burgess opened Garagistes in 2009 he asked Paulette Whitney from Provenance
Growers to plant sweet cicely mouse melons and pineapple sage But she used her initiative
too growing uncommon crops for Burgess such as skirrets oca and purple tomatillo
You get this cross-pollination between growers and chefs says Burgess
Ruzicka points to an instance where he and Scherer conspired to grow tiny heads of speckled
Amish butterhead and red butter lettuces working back and forth to find the right size
It was testimony to how well we could work together he says
Richard Weston is another grower who welcomes chefs to his property Weston Farm He also runs a restaurant in HobartRosie Hastie
More than just trading ideas and know-how chefs are taking time out of the kitchen to get
their hands dirty working alongside producers to plant prune grow and harvest
Chefs whove worked alongside Weston include Burgess and David Moyle of Franklin
Every time Im out there Ill pick what I take and Ill work with him in the garden Moyle says
Almost everybody whos bought stuff from him would do that
Weston who also owns the Hobart restaurant Pigeon Hole has rotated his own chefs between
his businesses Pigeon Hole head chef Alex Mullan took the job largely because he wanted
hands-on experience at the farm
Working in a small room under unnatural light for 10 to 12 hours a day can mess with your
head says Mullan I love getting outdoors in the sun and fresh air and working with the food
I cook helps with menu ideas
Mutual respect
Richard teaches me a lot and I teach him things back like using the carrot tops to make a
sauce or pesto
Rodney Dunn owner of The Agrarian Kitchen Eatery amp Store has his chefs do something
similar on his farm so they dont just gain an appreciation [for produce] but an
understanding
Rodney Dunn runs The Agrarian Kitchen Eatery amp Store Adam Gibson
Scherer too has had many chefs pitch in Right now Burgess who still cooks on and off (for
pop-ups residencies and friends) is living on Scherers farm working the land up to three
days harvesting and packaging product how I want it to come to me and acting as a go-
between for producer and chef
Burgess coached us through some of his pickling techniques with beetroots says Agrarian
Kitchen head chef Ali Currey-Voumard We ended up with some beautiful product
Mitchell Thiessen is another chef looking to establish his own farm having gained his
knowledge working with Scherer which he still does three days a week
While Thiessen believes chef and farmer go hand in hand more crucially he sees it as the
next chapter in the food story
Weve talked about local and seen how its changed food culture in restaurants and home
kitchens he says Next is about trying to create sustainable regenerative systems Leading
chefs are the ones supporting that they really know how to support farmers
NEED TO KNOW
Restaurants
Dier Makr 123 Collins Street Hobart Tel (03) 6288 8910
Pigeon Hole 93 Goulburn Street West Hobart Tel (03) 6236 9306
Franklin 30 Argyle Street Hobart Tel (03) 6234 3375
Fico 151 Macquarie Street Hobart Tel (03) 6245 3391
Templo 98 Patrick Street Hobart Tel (03) 6234 7659
The Agrarian Kitchen Eatery amp Store 11a The Avenue New Norfolk Tel (03) 6262 0011
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
by Paul Best
Kobi Ruzicka patron chef of top Hobart restaurant Dier Makr is checking out the heirloom
squash The Ronde de Nice and the yellow crookneck
More specifically hes inspecting the small immature fruit thinned from the vine the ones
Tasmanian small-plot farmer Tony Scherer normally chucks out or composts Scherer
has never thought to sell them let alone to one of Hobarts best restaurants
We found them very tender very tasty and the texture is completely different says Ruzicka
who used the squash in a dish with slow-cooked egg and a cashew and toasted yeast paste
Its like a wholly different vegetable
In turn Scherer shows the chef little heads of integro no bigger than a Brussels
sprout regrowing at the base of the red cabbage something Ruzicka hasnt seen before
Kobi took all he could get recalls the native Californian who ventured to Tasmania via
Western Australia in the late 1990s
Back at Dier Makr Ruzicka grilled the heads
whole dressed them in juniper vinegar and serves
them with lamb
These exchanges are more than chance one-off
discoveries for chef and producer They reflect the
symbiotic relationship between chefs from some
of Hobarts finer restaurants and the producers
who supply them You might say its taking the
idea of paddock to plate to a whole new hands-on
level
Advertisem
ent
Its not uncommon for chefs to make the effort to drop in on producers who are often less
than an hours drive from central Hobart Scherers farm at Penna for example is just 28
kilometres from town
We have chefs come out and look at things all the time while theyre growing Scherer says
including cooks from Good Food Guide-feted restaurants Franklin Fico Templo The
Agrarian Kitchen Eatery and Dier Makr
At Dier Makr Ruzickas experiments with local produce bear fruit such as tiny heads of integro drizzled with juniper vinegarand served with lamb Supplied
Its about learning too on both sides Like Ruzicka with the squash chefs open growers
minds to new possibilities Chefs will look at something I think is not ready and say pick it
now Scherer says
Richard Weston is another grower who welcomes chefs to his property Weston Farm again
less than half an hour from town If I sell something I want to know how chefs are using it he
says
He singles out Luke Burgess who used to run the highly applauded Garagistes until he closed
it in 2015 as the first chef who taught him the many creative ways restaurants play with
ingredients
Burgess showed him for example how from a single broad bean crop he could sell the
shoots the flowers the baby beans the fully grown ones and the dried ones use the tips
usually considered as waste or make a green soup out of whats normally ploughed back into
the earth as a green manure crop
Tony Scherer says chefs come out to his farm to look at things while theyre growing Luke Burgess
Out of one product you have six and that just comes from talking to chefs says Weston
Its a clear value-add for growers Sometimes youre looking at seven or eight transformations
of a plant that can be applied on a plate nutritiously and inventively explains Burgess who
says chefs are forever thinking about the shape form and size of produce
Its a value add for chefs too helping them find produce that creates a point of difference he
says Cooks like to have their own little thing their ingredient their edge their style
On occasion chefs will ask farmers to grow certain crops
Carrots given the Kobi Ruzicka treatment Supplied
When Burgess opened Garagistes in 2009 he asked Paulette Whitney from Provenance
Growers to plant sweet cicely mouse melons and pineapple sage But she used her initiative
too growing uncommon crops for Burgess such as skirrets oca and purple tomatillo
You get this cross-pollination between growers and chefs says Burgess
Ruzicka points to an instance where he and Scherer conspired to grow tiny heads of speckled
Amish butterhead and red butter lettuces working back and forth to find the right size
It was testimony to how well we could work together he says
Richard Weston is another grower who welcomes chefs to his property Weston Farm He also runs a restaurant in HobartRosie Hastie
More than just trading ideas and know-how chefs are taking time out of the kitchen to get
their hands dirty working alongside producers to plant prune grow and harvest
Chefs whove worked alongside Weston include Burgess and David Moyle of Franklin
Every time Im out there Ill pick what I take and Ill work with him in the garden Moyle says
Almost everybody whos bought stuff from him would do that
Weston who also owns the Hobart restaurant Pigeon Hole has rotated his own chefs between
his businesses Pigeon Hole head chef Alex Mullan took the job largely because he wanted
hands-on experience at the farm
Working in a small room under unnatural light for 10 to 12 hours a day can mess with your
head says Mullan I love getting outdoors in the sun and fresh air and working with the food
I cook helps with menu ideas
Mutual respect
Richard teaches me a lot and I teach him things back like using the carrot tops to make a
sauce or pesto
Rodney Dunn owner of The Agrarian Kitchen Eatery amp Store has his chefs do something
similar on his farm so they dont just gain an appreciation [for produce] but an
understanding
Rodney Dunn runs The Agrarian Kitchen Eatery amp Store Adam Gibson
Scherer too has had many chefs pitch in Right now Burgess who still cooks on and off (for
pop-ups residencies and friends) is living on Scherers farm working the land up to three
days harvesting and packaging product how I want it to come to me and acting as a go-
between for producer and chef
Burgess coached us through some of his pickling techniques with beetroots says Agrarian
Kitchen head chef Ali Currey-Voumard We ended up with some beautiful product
Mitchell Thiessen is another chef looking to establish his own farm having gained his
knowledge working with Scherer which he still does three days a week
While Thiessen believes chef and farmer go hand in hand more crucially he sees it as the
next chapter in the food story
Weve talked about local and seen how its changed food culture in restaurants and home
kitchens he says Next is about trying to create sustainable regenerative systems Leading
chefs are the ones supporting that they really know how to support farmers
NEED TO KNOW
Restaurants
Dier Makr 123 Collins Street Hobart Tel (03) 6288 8910
Pigeon Hole 93 Goulburn Street West Hobart Tel (03) 6236 9306
Franklin 30 Argyle Street Hobart Tel (03) 6234 3375
Fico 151 Macquarie Street Hobart Tel (03) 6245 3391
Templo 98 Patrick Street Hobart Tel (03) 6234 7659
The Agrarian Kitchen Eatery amp Store 11a The Avenue New Norfolk Tel (03) 6262 0011
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
Its not uncommon for chefs to make the effort to drop in on producers who are often less
than an hours drive from central Hobart Scherers farm at Penna for example is just 28
kilometres from town
We have chefs come out and look at things all the time while theyre growing Scherer says
including cooks from Good Food Guide-feted restaurants Franklin Fico Templo The
Agrarian Kitchen Eatery and Dier Makr
At Dier Makr Ruzickas experiments with local produce bear fruit such as tiny heads of integro drizzled with juniper vinegarand served with lamb Supplied
Its about learning too on both sides Like Ruzicka with the squash chefs open growers
minds to new possibilities Chefs will look at something I think is not ready and say pick it
now Scherer says
Richard Weston is another grower who welcomes chefs to his property Weston Farm again
less than half an hour from town If I sell something I want to know how chefs are using it he
says
He singles out Luke Burgess who used to run the highly applauded Garagistes until he closed
it in 2015 as the first chef who taught him the many creative ways restaurants play with
ingredients
Burgess showed him for example how from a single broad bean crop he could sell the
shoots the flowers the baby beans the fully grown ones and the dried ones use the tips
usually considered as waste or make a green soup out of whats normally ploughed back into
the earth as a green manure crop
Tony Scherer says chefs come out to his farm to look at things while theyre growing Luke Burgess
Out of one product you have six and that just comes from talking to chefs says Weston
Its a clear value-add for growers Sometimes youre looking at seven or eight transformations
of a plant that can be applied on a plate nutritiously and inventively explains Burgess who
says chefs are forever thinking about the shape form and size of produce
Its a value add for chefs too helping them find produce that creates a point of difference he
says Cooks like to have their own little thing their ingredient their edge their style
On occasion chefs will ask farmers to grow certain crops
Carrots given the Kobi Ruzicka treatment Supplied
When Burgess opened Garagistes in 2009 he asked Paulette Whitney from Provenance
Growers to plant sweet cicely mouse melons and pineapple sage But she used her initiative
too growing uncommon crops for Burgess such as skirrets oca and purple tomatillo
You get this cross-pollination between growers and chefs says Burgess
Ruzicka points to an instance where he and Scherer conspired to grow tiny heads of speckled
Amish butterhead and red butter lettuces working back and forth to find the right size
It was testimony to how well we could work together he says
Richard Weston is another grower who welcomes chefs to his property Weston Farm He also runs a restaurant in HobartRosie Hastie
More than just trading ideas and know-how chefs are taking time out of the kitchen to get
their hands dirty working alongside producers to plant prune grow and harvest
Chefs whove worked alongside Weston include Burgess and David Moyle of Franklin
Every time Im out there Ill pick what I take and Ill work with him in the garden Moyle says
Almost everybody whos bought stuff from him would do that
Weston who also owns the Hobart restaurant Pigeon Hole has rotated his own chefs between
his businesses Pigeon Hole head chef Alex Mullan took the job largely because he wanted
hands-on experience at the farm
Working in a small room under unnatural light for 10 to 12 hours a day can mess with your
head says Mullan I love getting outdoors in the sun and fresh air and working with the food
I cook helps with menu ideas
Mutual respect
Richard teaches me a lot and I teach him things back like using the carrot tops to make a
sauce or pesto
Rodney Dunn owner of The Agrarian Kitchen Eatery amp Store has his chefs do something
similar on his farm so they dont just gain an appreciation [for produce] but an
understanding
Rodney Dunn runs The Agrarian Kitchen Eatery amp Store Adam Gibson
Scherer too has had many chefs pitch in Right now Burgess who still cooks on and off (for
pop-ups residencies and friends) is living on Scherers farm working the land up to three
days harvesting and packaging product how I want it to come to me and acting as a go-
between for producer and chef
Burgess coached us through some of his pickling techniques with beetroots says Agrarian
Kitchen head chef Ali Currey-Voumard We ended up with some beautiful product
Mitchell Thiessen is another chef looking to establish his own farm having gained his
knowledge working with Scherer which he still does three days a week
While Thiessen believes chef and farmer go hand in hand more crucially he sees it as the
next chapter in the food story
Weve talked about local and seen how its changed food culture in restaurants and home
kitchens he says Next is about trying to create sustainable regenerative systems Leading
chefs are the ones supporting that they really know how to support farmers
NEED TO KNOW
Restaurants
Dier Makr 123 Collins Street Hobart Tel (03) 6288 8910
Pigeon Hole 93 Goulburn Street West Hobart Tel (03) 6236 9306
Franklin 30 Argyle Street Hobart Tel (03) 6234 3375
Fico 151 Macquarie Street Hobart Tel (03) 6245 3391
Templo 98 Patrick Street Hobart Tel (03) 6234 7659
The Agrarian Kitchen Eatery amp Store 11a The Avenue New Norfolk Tel (03) 6262 0011
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
At Dier Makr Ruzickas experiments with local produce bear fruit such as tiny heads of integro drizzled with juniper vinegarand served with lamb Supplied
Its about learning too on both sides Like Ruzicka with the squash chefs open growers
minds to new possibilities Chefs will look at something I think is not ready and say pick it
now Scherer says
Richard Weston is another grower who welcomes chefs to his property Weston Farm again
less than half an hour from town If I sell something I want to know how chefs are using it he
says
He singles out Luke Burgess who used to run the highly applauded Garagistes until he closed
it in 2015 as the first chef who taught him the many creative ways restaurants play with
ingredients
Burgess showed him for example how from a single broad bean crop he could sell the
shoots the flowers the baby beans the fully grown ones and the dried ones use the tips
usually considered as waste or make a green soup out of whats normally ploughed back into
the earth as a green manure crop
Tony Scherer says chefs come out to his farm to look at things while theyre growing Luke Burgess
Out of one product you have six and that just comes from talking to chefs says Weston
Its a clear value-add for growers Sometimes youre looking at seven or eight transformations
of a plant that can be applied on a plate nutritiously and inventively explains Burgess who
says chefs are forever thinking about the shape form and size of produce
Its a value add for chefs too helping them find produce that creates a point of difference he
says Cooks like to have their own little thing their ingredient their edge their style
On occasion chefs will ask farmers to grow certain crops
Carrots given the Kobi Ruzicka treatment Supplied
When Burgess opened Garagistes in 2009 he asked Paulette Whitney from Provenance
Growers to plant sweet cicely mouse melons and pineapple sage But she used her initiative
too growing uncommon crops for Burgess such as skirrets oca and purple tomatillo
You get this cross-pollination between growers and chefs says Burgess
Ruzicka points to an instance where he and Scherer conspired to grow tiny heads of speckled
Amish butterhead and red butter lettuces working back and forth to find the right size
It was testimony to how well we could work together he says
Richard Weston is another grower who welcomes chefs to his property Weston Farm He also runs a restaurant in HobartRosie Hastie
More than just trading ideas and know-how chefs are taking time out of the kitchen to get
their hands dirty working alongside producers to plant prune grow and harvest
Chefs whove worked alongside Weston include Burgess and David Moyle of Franklin
Every time Im out there Ill pick what I take and Ill work with him in the garden Moyle says
Almost everybody whos bought stuff from him would do that
Weston who also owns the Hobart restaurant Pigeon Hole has rotated his own chefs between
his businesses Pigeon Hole head chef Alex Mullan took the job largely because he wanted
hands-on experience at the farm
Working in a small room under unnatural light for 10 to 12 hours a day can mess with your
head says Mullan I love getting outdoors in the sun and fresh air and working with the food
I cook helps with menu ideas
Mutual respect
Richard teaches me a lot and I teach him things back like using the carrot tops to make a
sauce or pesto
Rodney Dunn owner of The Agrarian Kitchen Eatery amp Store has his chefs do something
similar on his farm so they dont just gain an appreciation [for produce] but an
understanding
Rodney Dunn runs The Agrarian Kitchen Eatery amp Store Adam Gibson
Scherer too has had many chefs pitch in Right now Burgess who still cooks on and off (for
pop-ups residencies and friends) is living on Scherers farm working the land up to three
days harvesting and packaging product how I want it to come to me and acting as a go-
between for producer and chef
Burgess coached us through some of his pickling techniques with beetroots says Agrarian
Kitchen head chef Ali Currey-Voumard We ended up with some beautiful product
Mitchell Thiessen is another chef looking to establish his own farm having gained his
knowledge working with Scherer which he still does three days a week
While Thiessen believes chef and farmer go hand in hand more crucially he sees it as the
next chapter in the food story
Weve talked about local and seen how its changed food culture in restaurants and home
kitchens he says Next is about trying to create sustainable regenerative systems Leading
chefs are the ones supporting that they really know how to support farmers
NEED TO KNOW
Restaurants
Dier Makr 123 Collins Street Hobart Tel (03) 6288 8910
Pigeon Hole 93 Goulburn Street West Hobart Tel (03) 6236 9306
Franklin 30 Argyle Street Hobart Tel (03) 6234 3375
Fico 151 Macquarie Street Hobart Tel (03) 6245 3391
Templo 98 Patrick Street Hobart Tel (03) 6234 7659
The Agrarian Kitchen Eatery amp Store 11a The Avenue New Norfolk Tel (03) 6262 0011
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
now Scherer says
Richard Weston is another grower who welcomes chefs to his property Weston Farm again
less than half an hour from town If I sell something I want to know how chefs are using it he
says
He singles out Luke Burgess who used to run the highly applauded Garagistes until he closed
it in 2015 as the first chef who taught him the many creative ways restaurants play with
ingredients
Burgess showed him for example how from a single broad bean crop he could sell the
shoots the flowers the baby beans the fully grown ones and the dried ones use the tips
usually considered as waste or make a green soup out of whats normally ploughed back into
the earth as a green manure crop
Tony Scherer says chefs come out to his farm to look at things while theyre growing Luke Burgess
Out of one product you have six and that just comes from talking to chefs says Weston
Its a clear value-add for growers Sometimes youre looking at seven or eight transformations
of a plant that can be applied on a plate nutritiously and inventively explains Burgess who
says chefs are forever thinking about the shape form and size of produce
Its a value add for chefs too helping them find produce that creates a point of difference he
says Cooks like to have their own little thing their ingredient their edge their style
On occasion chefs will ask farmers to grow certain crops
Carrots given the Kobi Ruzicka treatment Supplied
When Burgess opened Garagistes in 2009 he asked Paulette Whitney from Provenance
Growers to plant sweet cicely mouse melons and pineapple sage But she used her initiative
too growing uncommon crops for Burgess such as skirrets oca and purple tomatillo
You get this cross-pollination between growers and chefs says Burgess
Ruzicka points to an instance where he and Scherer conspired to grow tiny heads of speckled
Amish butterhead and red butter lettuces working back and forth to find the right size
It was testimony to how well we could work together he says
Richard Weston is another grower who welcomes chefs to his property Weston Farm He also runs a restaurant in HobartRosie Hastie
More than just trading ideas and know-how chefs are taking time out of the kitchen to get
their hands dirty working alongside producers to plant prune grow and harvest
Chefs whove worked alongside Weston include Burgess and David Moyle of Franklin
Every time Im out there Ill pick what I take and Ill work with him in the garden Moyle says
Almost everybody whos bought stuff from him would do that
Weston who also owns the Hobart restaurant Pigeon Hole has rotated his own chefs between
his businesses Pigeon Hole head chef Alex Mullan took the job largely because he wanted
hands-on experience at the farm
Working in a small room under unnatural light for 10 to 12 hours a day can mess with your
head says Mullan I love getting outdoors in the sun and fresh air and working with the food
I cook helps with menu ideas
Mutual respect
Richard teaches me a lot and I teach him things back like using the carrot tops to make a
sauce or pesto
Rodney Dunn owner of The Agrarian Kitchen Eatery amp Store has his chefs do something
similar on his farm so they dont just gain an appreciation [for produce] but an
understanding
Rodney Dunn runs The Agrarian Kitchen Eatery amp Store Adam Gibson
Scherer too has had many chefs pitch in Right now Burgess who still cooks on and off (for
pop-ups residencies and friends) is living on Scherers farm working the land up to three
days harvesting and packaging product how I want it to come to me and acting as a go-
between for producer and chef
Burgess coached us through some of his pickling techniques with beetroots says Agrarian
Kitchen head chef Ali Currey-Voumard We ended up with some beautiful product
Mitchell Thiessen is another chef looking to establish his own farm having gained his
knowledge working with Scherer which he still does three days a week
While Thiessen believes chef and farmer go hand in hand more crucially he sees it as the
next chapter in the food story
Weve talked about local and seen how its changed food culture in restaurants and home
kitchens he says Next is about trying to create sustainable regenerative systems Leading
chefs are the ones supporting that they really know how to support farmers
NEED TO KNOW
Restaurants
Dier Makr 123 Collins Street Hobart Tel (03) 6288 8910
Pigeon Hole 93 Goulburn Street West Hobart Tel (03) 6236 9306
Franklin 30 Argyle Street Hobart Tel (03) 6234 3375
Fico 151 Macquarie Street Hobart Tel (03) 6245 3391
Templo 98 Patrick Street Hobart Tel (03) 6234 7659
The Agrarian Kitchen Eatery amp Store 11a The Avenue New Norfolk Tel (03) 6262 0011
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
Tony Scherer says chefs come out to his farm to look at things while theyre growing Luke Burgess
Out of one product you have six and that just comes from talking to chefs says Weston
Its a clear value-add for growers Sometimes youre looking at seven or eight transformations
of a plant that can be applied on a plate nutritiously and inventively explains Burgess who
says chefs are forever thinking about the shape form and size of produce
Its a value add for chefs too helping them find produce that creates a point of difference he
says Cooks like to have their own little thing their ingredient their edge their style
On occasion chefs will ask farmers to grow certain crops
Carrots given the Kobi Ruzicka treatment Supplied
When Burgess opened Garagistes in 2009 he asked Paulette Whitney from Provenance
Growers to plant sweet cicely mouse melons and pineapple sage But she used her initiative
too growing uncommon crops for Burgess such as skirrets oca and purple tomatillo
You get this cross-pollination between growers and chefs says Burgess
Ruzicka points to an instance where he and Scherer conspired to grow tiny heads of speckled
Amish butterhead and red butter lettuces working back and forth to find the right size
It was testimony to how well we could work together he says
Richard Weston is another grower who welcomes chefs to his property Weston Farm He also runs a restaurant in HobartRosie Hastie
More than just trading ideas and know-how chefs are taking time out of the kitchen to get
their hands dirty working alongside producers to plant prune grow and harvest
Chefs whove worked alongside Weston include Burgess and David Moyle of Franklin
Every time Im out there Ill pick what I take and Ill work with him in the garden Moyle says
Almost everybody whos bought stuff from him would do that
Weston who also owns the Hobart restaurant Pigeon Hole has rotated his own chefs between
his businesses Pigeon Hole head chef Alex Mullan took the job largely because he wanted
hands-on experience at the farm
Working in a small room under unnatural light for 10 to 12 hours a day can mess with your
head says Mullan I love getting outdoors in the sun and fresh air and working with the food
I cook helps with menu ideas
Mutual respect
Richard teaches me a lot and I teach him things back like using the carrot tops to make a
sauce or pesto
Rodney Dunn owner of The Agrarian Kitchen Eatery amp Store has his chefs do something
similar on his farm so they dont just gain an appreciation [for produce] but an
understanding
Rodney Dunn runs The Agrarian Kitchen Eatery amp Store Adam Gibson
Scherer too has had many chefs pitch in Right now Burgess who still cooks on and off (for
pop-ups residencies and friends) is living on Scherers farm working the land up to three
days harvesting and packaging product how I want it to come to me and acting as a go-
between for producer and chef
Burgess coached us through some of his pickling techniques with beetroots says Agrarian
Kitchen head chef Ali Currey-Voumard We ended up with some beautiful product
Mitchell Thiessen is another chef looking to establish his own farm having gained his
knowledge working with Scherer which he still does three days a week
While Thiessen believes chef and farmer go hand in hand more crucially he sees it as the
next chapter in the food story
Weve talked about local and seen how its changed food culture in restaurants and home
kitchens he says Next is about trying to create sustainable regenerative systems Leading
chefs are the ones supporting that they really know how to support farmers
NEED TO KNOW
Restaurants
Dier Makr 123 Collins Street Hobart Tel (03) 6288 8910
Pigeon Hole 93 Goulburn Street West Hobart Tel (03) 6236 9306
Franklin 30 Argyle Street Hobart Tel (03) 6234 3375
Fico 151 Macquarie Street Hobart Tel (03) 6245 3391
Templo 98 Patrick Street Hobart Tel (03) 6234 7659
The Agrarian Kitchen Eatery amp Store 11a The Avenue New Norfolk Tel (03) 6262 0011
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
Its a clear value-add for growers Sometimes youre looking at seven or eight transformations
of a plant that can be applied on a plate nutritiously and inventively explains Burgess who
says chefs are forever thinking about the shape form and size of produce
Its a value add for chefs too helping them find produce that creates a point of difference he
says Cooks like to have their own little thing their ingredient their edge their style
On occasion chefs will ask farmers to grow certain crops
Carrots given the Kobi Ruzicka treatment Supplied
When Burgess opened Garagistes in 2009 he asked Paulette Whitney from Provenance
Growers to plant sweet cicely mouse melons and pineapple sage But she used her initiative
too growing uncommon crops for Burgess such as skirrets oca and purple tomatillo
You get this cross-pollination between growers and chefs says Burgess
Ruzicka points to an instance where he and Scherer conspired to grow tiny heads of speckled
Amish butterhead and red butter lettuces working back and forth to find the right size
It was testimony to how well we could work together he says
Richard Weston is another grower who welcomes chefs to his property Weston Farm He also runs a restaurant in HobartRosie Hastie
More than just trading ideas and know-how chefs are taking time out of the kitchen to get
their hands dirty working alongside producers to plant prune grow and harvest
Chefs whove worked alongside Weston include Burgess and David Moyle of Franklin
Every time Im out there Ill pick what I take and Ill work with him in the garden Moyle says
Almost everybody whos bought stuff from him would do that
Weston who also owns the Hobart restaurant Pigeon Hole has rotated his own chefs between
his businesses Pigeon Hole head chef Alex Mullan took the job largely because he wanted
hands-on experience at the farm
Working in a small room under unnatural light for 10 to 12 hours a day can mess with your
head says Mullan I love getting outdoors in the sun and fresh air and working with the food
I cook helps with menu ideas
Mutual respect
Richard teaches me a lot and I teach him things back like using the carrot tops to make a
sauce or pesto
Rodney Dunn owner of The Agrarian Kitchen Eatery amp Store has his chefs do something
similar on his farm so they dont just gain an appreciation [for produce] but an
understanding
Rodney Dunn runs The Agrarian Kitchen Eatery amp Store Adam Gibson
Scherer too has had many chefs pitch in Right now Burgess who still cooks on and off (for
pop-ups residencies and friends) is living on Scherers farm working the land up to three
days harvesting and packaging product how I want it to come to me and acting as a go-
between for producer and chef
Burgess coached us through some of his pickling techniques with beetroots says Agrarian
Kitchen head chef Ali Currey-Voumard We ended up with some beautiful product
Mitchell Thiessen is another chef looking to establish his own farm having gained his
knowledge working with Scherer which he still does three days a week
While Thiessen believes chef and farmer go hand in hand more crucially he sees it as the
next chapter in the food story
Weve talked about local and seen how its changed food culture in restaurants and home
kitchens he says Next is about trying to create sustainable regenerative systems Leading
chefs are the ones supporting that they really know how to support farmers
NEED TO KNOW
Restaurants
Dier Makr 123 Collins Street Hobart Tel (03) 6288 8910
Pigeon Hole 93 Goulburn Street West Hobart Tel (03) 6236 9306
Franklin 30 Argyle Street Hobart Tel (03) 6234 3375
Fico 151 Macquarie Street Hobart Tel (03) 6245 3391
Templo 98 Patrick Street Hobart Tel (03) 6234 7659
The Agrarian Kitchen Eatery amp Store 11a The Avenue New Norfolk Tel (03) 6262 0011
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
Carrots given the Kobi Ruzicka treatment Supplied
When Burgess opened Garagistes in 2009 he asked Paulette Whitney from Provenance
Growers to plant sweet cicely mouse melons and pineapple sage But she used her initiative
too growing uncommon crops for Burgess such as skirrets oca and purple tomatillo
You get this cross-pollination between growers and chefs says Burgess
Ruzicka points to an instance where he and Scherer conspired to grow tiny heads of speckled
Amish butterhead and red butter lettuces working back and forth to find the right size
It was testimony to how well we could work together he says
Richard Weston is another grower who welcomes chefs to his property Weston Farm He also runs a restaurant in HobartRosie Hastie
More than just trading ideas and know-how chefs are taking time out of the kitchen to get
their hands dirty working alongside producers to plant prune grow and harvest
Chefs whove worked alongside Weston include Burgess and David Moyle of Franklin
Every time Im out there Ill pick what I take and Ill work with him in the garden Moyle says
Almost everybody whos bought stuff from him would do that
Weston who also owns the Hobart restaurant Pigeon Hole has rotated his own chefs between
his businesses Pigeon Hole head chef Alex Mullan took the job largely because he wanted
hands-on experience at the farm
Working in a small room under unnatural light for 10 to 12 hours a day can mess with your
head says Mullan I love getting outdoors in the sun and fresh air and working with the food
I cook helps with menu ideas
Mutual respect
Richard teaches me a lot and I teach him things back like using the carrot tops to make a
sauce or pesto
Rodney Dunn owner of The Agrarian Kitchen Eatery amp Store has his chefs do something
similar on his farm so they dont just gain an appreciation [for produce] but an
understanding
Rodney Dunn runs The Agrarian Kitchen Eatery amp Store Adam Gibson
Scherer too has had many chefs pitch in Right now Burgess who still cooks on and off (for
pop-ups residencies and friends) is living on Scherers farm working the land up to three
days harvesting and packaging product how I want it to come to me and acting as a go-
between for producer and chef
Burgess coached us through some of his pickling techniques with beetroots says Agrarian
Kitchen head chef Ali Currey-Voumard We ended up with some beautiful product
Mitchell Thiessen is another chef looking to establish his own farm having gained his
knowledge working with Scherer which he still does three days a week
While Thiessen believes chef and farmer go hand in hand more crucially he sees it as the
next chapter in the food story
Weve talked about local and seen how its changed food culture in restaurants and home
kitchens he says Next is about trying to create sustainable regenerative systems Leading
chefs are the ones supporting that they really know how to support farmers
NEED TO KNOW
Restaurants
Dier Makr 123 Collins Street Hobart Tel (03) 6288 8910
Pigeon Hole 93 Goulburn Street West Hobart Tel (03) 6236 9306
Franklin 30 Argyle Street Hobart Tel (03) 6234 3375
Fico 151 Macquarie Street Hobart Tel (03) 6245 3391
Templo 98 Patrick Street Hobart Tel (03) 6234 7659
The Agrarian Kitchen Eatery amp Store 11a The Avenue New Norfolk Tel (03) 6262 0011
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
too growing uncommon crops for Burgess such as skirrets oca and purple tomatillo
You get this cross-pollination between growers and chefs says Burgess
Ruzicka points to an instance where he and Scherer conspired to grow tiny heads of speckled
Amish butterhead and red butter lettuces working back and forth to find the right size
It was testimony to how well we could work together he says
Richard Weston is another grower who welcomes chefs to his property Weston Farm He also runs a restaurant in HobartRosie Hastie
More than just trading ideas and know-how chefs are taking time out of the kitchen to get
their hands dirty working alongside producers to plant prune grow and harvest
Chefs whove worked alongside Weston include Burgess and David Moyle of Franklin
Every time Im out there Ill pick what I take and Ill work with him in the garden Moyle says
Almost everybody whos bought stuff from him would do that
Weston who also owns the Hobart restaurant Pigeon Hole has rotated his own chefs between
his businesses Pigeon Hole head chef Alex Mullan took the job largely because he wanted
hands-on experience at the farm
Working in a small room under unnatural light for 10 to 12 hours a day can mess with your
head says Mullan I love getting outdoors in the sun and fresh air and working with the food
I cook helps with menu ideas
Mutual respect
Richard teaches me a lot and I teach him things back like using the carrot tops to make a
sauce or pesto
Rodney Dunn owner of The Agrarian Kitchen Eatery amp Store has his chefs do something
similar on his farm so they dont just gain an appreciation [for produce] but an
understanding
Rodney Dunn runs The Agrarian Kitchen Eatery amp Store Adam Gibson
Scherer too has had many chefs pitch in Right now Burgess who still cooks on and off (for
pop-ups residencies and friends) is living on Scherers farm working the land up to three
days harvesting and packaging product how I want it to come to me and acting as a go-
between for producer and chef
Burgess coached us through some of his pickling techniques with beetroots says Agrarian
Kitchen head chef Ali Currey-Voumard We ended up with some beautiful product
Mitchell Thiessen is another chef looking to establish his own farm having gained his
knowledge working with Scherer which he still does three days a week
While Thiessen believes chef and farmer go hand in hand more crucially he sees it as the
next chapter in the food story
Weve talked about local and seen how its changed food culture in restaurants and home
kitchens he says Next is about trying to create sustainable regenerative systems Leading
chefs are the ones supporting that they really know how to support farmers
NEED TO KNOW
Restaurants
Dier Makr 123 Collins Street Hobart Tel (03) 6288 8910
Pigeon Hole 93 Goulburn Street West Hobart Tel (03) 6236 9306
Franklin 30 Argyle Street Hobart Tel (03) 6234 3375
Fico 151 Macquarie Street Hobart Tel (03) 6245 3391
Templo 98 Patrick Street Hobart Tel (03) 6234 7659
The Agrarian Kitchen Eatery amp Store 11a The Avenue New Norfolk Tel (03) 6262 0011
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
Richard Weston is another grower who welcomes chefs to his property Weston Farm He also runs a restaurant in HobartRosie Hastie
More than just trading ideas and know-how chefs are taking time out of the kitchen to get
their hands dirty working alongside producers to plant prune grow and harvest
Chefs whove worked alongside Weston include Burgess and David Moyle of Franklin
Every time Im out there Ill pick what I take and Ill work with him in the garden Moyle says
Almost everybody whos bought stuff from him would do that
Weston who also owns the Hobart restaurant Pigeon Hole has rotated his own chefs between
his businesses Pigeon Hole head chef Alex Mullan took the job largely because he wanted
hands-on experience at the farm
Working in a small room under unnatural light for 10 to 12 hours a day can mess with your
head says Mullan I love getting outdoors in the sun and fresh air and working with the food
I cook helps with menu ideas
Mutual respect
Richard teaches me a lot and I teach him things back like using the carrot tops to make a
sauce or pesto
Rodney Dunn owner of The Agrarian Kitchen Eatery amp Store has his chefs do something
similar on his farm so they dont just gain an appreciation [for produce] but an
understanding
Rodney Dunn runs The Agrarian Kitchen Eatery amp Store Adam Gibson
Scherer too has had many chefs pitch in Right now Burgess who still cooks on and off (for
pop-ups residencies and friends) is living on Scherers farm working the land up to three
days harvesting and packaging product how I want it to come to me and acting as a go-
between for producer and chef
Burgess coached us through some of his pickling techniques with beetroots says Agrarian
Kitchen head chef Ali Currey-Voumard We ended up with some beautiful product
Mitchell Thiessen is another chef looking to establish his own farm having gained his
knowledge working with Scherer which he still does three days a week
While Thiessen believes chef and farmer go hand in hand more crucially he sees it as the
next chapter in the food story
Weve talked about local and seen how its changed food culture in restaurants and home
kitchens he says Next is about trying to create sustainable regenerative systems Leading
chefs are the ones supporting that they really know how to support farmers
NEED TO KNOW
Restaurants
Dier Makr 123 Collins Street Hobart Tel (03) 6288 8910
Pigeon Hole 93 Goulburn Street West Hobart Tel (03) 6236 9306
Franklin 30 Argyle Street Hobart Tel (03) 6234 3375
Fico 151 Macquarie Street Hobart Tel (03) 6245 3391
Templo 98 Patrick Street Hobart Tel (03) 6234 7659
The Agrarian Kitchen Eatery amp Store 11a The Avenue New Norfolk Tel (03) 6262 0011
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
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Property sellers go privateas buyers thin on theground
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Top-quality snow andendless runs - ski in NZ
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Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
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Meet the chefs getting their hands dirty
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Rodney Dunn runs The Agrarian Kitchen Eatery amp Store Adam Gibson
Scherer too has had many chefs pitch in Right now Burgess who still cooks on and off (for
pop-ups residencies and friends) is living on Scherers farm working the land up to three
days harvesting and packaging product how I want it to come to me and acting as a go-
between for producer and chef
Burgess coached us through some of his pickling techniques with beetroots says Agrarian
Kitchen head chef Ali Currey-Voumard We ended up with some beautiful product
Mitchell Thiessen is another chef looking to establish his own farm having gained his
knowledge working with Scherer which he still does three days a week
While Thiessen believes chef and farmer go hand in hand more crucially he sees it as the
next chapter in the food story
Weve talked about local and seen how its changed food culture in restaurants and home
kitchens he says Next is about trying to create sustainable regenerative systems Leading
chefs are the ones supporting that they really know how to support farmers
NEED TO KNOW
Restaurants
Dier Makr 123 Collins Street Hobart Tel (03) 6288 8910
Pigeon Hole 93 Goulburn Street West Hobart Tel (03) 6236 9306
Franklin 30 Argyle Street Hobart Tel (03) 6234 3375
Fico 151 Macquarie Street Hobart Tel (03) 6245 3391
Templo 98 Patrick Street Hobart Tel (03) 6234 7659
The Agrarian Kitchen Eatery amp Store 11a The Avenue New Norfolk Tel (03) 6262 0011
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
Dier Makr 123 Collins Street Hobart Tel (03) 6288 8910
Pigeon Hole 93 Goulburn Street West Hobart Tel (03) 6236 9306
Franklin 30 Argyle Street Hobart Tel (03) 6234 3375
Fico 151 Macquarie Street Hobart Tel (03) 6245 3391
Templo 98 Patrick Street Hobart Tel (03) 6234 7659
The Agrarian Kitchen Eatery amp Store 11a The Avenue New Norfolk Tel (03) 6262 0011
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
Local produce on the menu at Agrarian Kitchen Supplied
Producers
Weston Farm produce and farm stay Brighton Tel (03) 6268 0063
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
Gin makers go large with cherries chillies and more
Spare a thought for the white linen tablecloth
Why Japanese cuisine goes sa-shi-su-se-so
The chef whos reinventing Irish cuisine
Latest fine dining trend plates that break in two
Related articles
Recommended From Around the Web
B ll P tt Ri h d M i G t Y P
The Agrarian Kitchen Cooking School amp Farm 650 Lachlan Road Lachlan Tel (03) 6261
1099
Farm Gate Market every Sunday Bathurst Street Hobart Tel (03) 6234 5635
AFR Contributor
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
powered by plista
Bell Potters RichardCoppleson angles forAfterpay block
Promoted Origin Energy
Moving Get Your PowerSorted In Minutes
Residential propertyprices set to plunge by$1000 a week
Promoted Finder
This Weeks Top MortgageRefinance Offers
Property sellers go privateas buyers thin on theground
Promoted Tourism New Zealand
Top-quality snow andendless runs - ski in NZ
Deutsche Bank namesChristian Sewing as newCEO to succeed
Promoted Home Loan Report
Home loans have neverbeen this easy
Perpetual dumps AMPamid broader malaise inwealth
Steve Wozniak says hes leftFacebook over datacollection
The Aussie cabernets that fool wine experts
Rio Tinto NASA goats an unlikely fashion story
Marcel Wanders the Lady Gaga of interiordesign
Latest fine dining trend plates that break in two
Why Pharrell is happy to wear womenswearbrand Chanel
The truth about business class
The scientist solving the coldest of cases
Why executive education needs a shake-up
STEM stars in the making
How Quay restaurant nails it every night
Its time to reveal your true colours ndash on yourwrist
How seeing the world opened thisphotographers eyes
A thousand good reasons to be reckless inRomania
Meet the chefs getting their hands dirty
Spare a thought for the white linen tablecloth
Special Reports
The rise and rise of e-sports
Crucial $35b frigate decision looms
Call for uniform platform to boost cybersecurity
Forging links with higher education
Need to maximise local content wherepossible
