Each year the festival holds a series of masterclasses featuring some of Tasmania and Australia's most celebrated chefs, cooks, craft distillers and brewers. Indulge your 'inner garlic lover' ...
Food Theatre Masterclasses 2019
Rodney Dunn THE AGRARIAN KITCHEN
Image Copyright Adam Gibson
Rodney Dunn is Co-founder of the Agrarian Kitchen. Rodney. worked under Tetsuya Wakuda at the Sydney Restaurant Tetsuya's before moving into food media, working as a food researcher for the Better Homes and Gardens television program and as food editor of Gourmet Traveller Magazine.
In order to indulge his passion for growing fruit and vegetables, raising pigs, milking goats and keeping honey bees, Rodney, with his wife Severine Damanet, opened The Agrarian Kitchen Cooking School in Lachlan in Tasmania's beautiful Derwent Valley in 2008. It offers guests a unique paddock to plate experience where guests harvest produce from its garden to be used in the cooking experience and is led by Rodney. In 2010, it was voted as Australia's 'Greatest Gourmet Food Experience" by Australian Traveller Magazine.
In June 2017, Rodney and Severine opened their restaurant, The Agrarian Kitchen Eatery in the small town of New Norfolk, just a few minutes drive from the Cooking School. IN October, 2017, just four months after opening, The Eatery was awarded two hats and voted "Best Regional Restaurant in Australia" by Fairfax in the National Good Food Guide. In July 2018, the Australian Financial Review awarded The Eatery as the "Top Newcomer in Australia" and it also came 32nd in its Top 100 Australian Restaurants for 2018.
Rodney has authored two books with Penguin Randomhouse Australia under its Lantern imprint, entitled The Agrarian Kitchen and The Truffle Cookbook, the Truffle Cookbook was awarded 'Best in the World' at the World Gourmand Cookbook Awards in 2017.
Sarah Glover - Wild Adventure Cookbook
For 16 years Sarah Glover has made a career as a chef in Tasmania, Sydney and New York but these days you rarely find her in a kitchen, the outdoors is where she now plies her trade.
The fascination with cooking in the wild has long been with Sarah Glover, but was reignited when she returned to Tasmania. There, on the sands of a beach and deep in the heart of the island she first called home, she realised her kitchen didn’t need to be constructed to a metal bench under flurescent lights, but rather it should – be taken outdoors.
These days, Sarah Glover caters events with her over-the-fire ways, runs a cookie company called Bondi Bikkies, and has just released her first cookbook Wild. Shot at over few locations along Australia’s east coast, Wild takes the reader outdoors as Glover share the new way to see a world around you: as youre very own kitchen, a place to surround yourself with family and friends. From Tasmania’s Satellite Island to Byron Bay, Sarah Glover shows us how to see opportunity in every moment. For Sarah Glover, this is what it’s all about: those she shares it with: the memories made and the laughs had.
AJoy Joshi SBS Food Safari Favourite & Founder of multi award-winning Restaurant Nigiri in Sydney
Ajoy Joshi founded Nilgiri’s in the late nineties and has turned it into more than just a restaurant. He has organised many other activities that enable him to share his enthusiasm and knowledge about Indian food, its correct preparation, sourcing the best ingredients and passing on simple, yet essential culinary facts that he is always happy to share.
Ajoy was trained in Madras (now Chennai), India and started his career at the prestigious Taj Group of Hotels where he was soon promoted to executive chef of the Taj Hotel, Bangalore. During this time he was also involved in setting up Karavali Restaurant, renowned for its ethnic coastal South Indian cuisine. Ajoy’s training was completed in the gruelling culinary education he received from six Indian master chefs, experts in their own regional cuisine, who took him into their confidence with their own techniques of cooking.
Ajoy opened the Malabar Restaurant in Crows Nest, Sydney, serving traditional South Indian cuisine which won awards and accolades both in Australia and India. In 1997, Ajoy sold the Malabar and embarked on a tour to study food trends around the world. It was from this tour that Ajoy then launched nilgiri’s which has received many awards, the most recent being the 2010 “Best Indian” award for excellence in catering from Restaurant & Catering (R&C NSW/ACT). Ajoy has appeared as a guest chef on numerous TV, web-clip and radio programmes and is respected as one of Australia’s top Indian chefs. Ajoy is regarded as an authority on Indian food, both overseas and in Australia, where he is frequently asked to advise cookery schools and hotels. Ajoy is supported by his wife Meera, son Aniruddh, and a highly competent culinary team.
Paul Foreman and John X The 'Chef and the Showman'
Delighting garlic lovers at the 2015, 2017 and 2018 Koonya Garlic Festivals, award-winning Chef Paul Foreman and actor, director and broadcaster John Xintavelonis (John X) - the festival's garlic rascals, are back by popular demand with another entertaining culinary celebration of the hardy bulb.
Paul Foreman (The Chef) From his first taste of cooking at age nine, Paul knew that cooking was his future. Over the past 28 years, Paul has gathered an extraordinary wealth of experience - predominantly in Australia, but also internationally. One of his most cherished and abiding memories was the time he spent in Sri Lanka, where along with eight other leading Australian chefs, he toured the country, cooking in dry river beds, tea fields, remote villages and at the home of host Merrill J Fernando, the founder of Dilmah Tea. The food, culture, experience and Sri Lanka's amazing people changed his life! Closer to home his experience has led him to the wilds of Tassie's West Coast, working on abalone boats, to the inaugural Flinders Island Food Fare and heading up two of Tasmania's premier restaurants, Gondwana and Marque 1V.. Paul was also the Executive Chef for the Kalis Group of Hotels for many years.. During his time with Kalis he also presented a number of themed based degustation dinners, Producers luncheons at Cable Station Restaurant in Stanley. He also ran the Food Theatre at the Taste of the Huon under the label "The Chef and the Showman"with John X. Due to increasing commitments, Paul recently decided to fly solo to focus on his successful catering business and food truck "Black Box Kitchen'. Influences: During his career Paul has worked alongside a number of Australia's top chefs including Tetsuya Wakuda, Shane Osborne, Geoff Lindsay, Matt Moran, David Pugh and Peter Kuruvita who have helped to mould his cooking style and attitude.: "For me good cooking comes from the heart, with a splash of knowledge, a pinch of confidence, a bucket load of determination and a dash of fun"! Black Box Kitchen Paul Foreman Events and Catering https://www.facebook.com/foodvan69/ https://www.facebook.com/Paul-Foreman-Events-and-Catering- 443581142358616/
John Xintavelonis (John X - The Showman) John is a Tasmanian actor, comedian and broadcaster known throughout Australia for his performance as Pumbaaa the Warthog in the Australian Production of the stage musical 'The Lion King. He has also played Mr Braithwaite in Billy Elliot the musical in Sydney and Melbourne. In 2009 he travelled to South Korea with Jekyll and Hyde the musical where he played the roles of Lord Savage the Spider. In 2009 he also appeared on City Homicide for the 7 network and John Safran's Race Relations for ABC TV. John has worked for many Tasmanian production companies including 10 Days on the Island' festival, Big monkey, Exit Left, Fifth Wall, Zootanga, Theatre Alfresco, Theatre Royal/XWWX, Hills Centre and Old Nick. John has also been extremely busy recently, featuring in Croon: Holiday to Broadway, "Croon 2" - Return of the Swing, The State of the Tasmanian Economy, Sleeping Booty, The Wizard of Oz where he played Zeke/Lion and a role in the world renowned musical We will Rock You. He has also directed a number of productions and regularly broadcasts on ABC Radio. https://www.facebook.com/john.xintavelonis
William McHenry (Bill) Master Distiller, McHenry Distillery
Bill McHenry, multi-award-winning Master Distiller is a generous host who loves sharing his knowledge with others .... Gourmet Traveller described McHenry's Classic Dry Gin in an Australian line-up as "far and away the prettiest, most harmonious and enchanting gin we tasted ... makes an amazingly refined G & T". In 2016 Bill also released his Single Malt, to rave reviews.
In this 1 hour masterclass with Master Distiller Bill Mchenry, learn about gin alchemy and what goes into creating one of Tasmania's(and Australia's) most award-winning gins. McHenry's gin range includes his classic gin, Federation gin, sloe gin, damson gin, saffron gin, navy gin and his phenomenal barrel aged gin. There may be a garlic twist to this fun session too ...
William McHenry Distillery rests on the side of Mount Arthur and is located on the Tasman Peninsula.. Mount Arthur stands sentinel over Port Arthur and this great southern port, with its deep harbour, opens southward into the Great Southern Ocean. Port Arthur is a welcome sight to weary mariners and having entered, they can look back and imagine the South Pole due now south of them but separated by 5,000km of mountainous salty brine..
The purest air can be found in this part of the world. The cold air wraps around the globe on the latitude 43°, leaving South America without crossing another land mass, until it eventually finds its way to the southern tip of Tasmania some 17,000km later. In that time the cold air and wave whipped ocean have stripped out all but the distant memory of man’s influence. McHenry Distillery is Australia’s southern-most whisky distillery and with its family heritage makes it the southernmost family run distillery in the world. Its southern location takes advantage of the cool-moist-maritime environment, giving the maturing spirit the right conditions to make the most of its time in the wooden barrels. The property also has its own abundant pure spring water which becomes the heart of the developing spirit. To find out more visit: mchenrydistillery.com.au
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