TAS­MA­NIA

Country Style - - TRAVEL -

Classes are led by Rod­ney Dunn, for­mally of Aus­tralian Gourmet Trav­eller, and a cast of guest cooks and pro­duc­ers. A typ­i­cal one-day ses­sion will in­volve gath­er­ing and cook­ing farm pro­duce, from the or­gan­i­cally grown crops to free-range eggs and live­stock. Other two-day classes in­clude All Beefed Up — break­ing down a car­cass of wagyu beef into cuts to roast, braise, sauté and poach, Char­cu­terie — turn­ing a whole pig into pancetta, salami, capoc­ollo and lardo, and Sausages, Patés and Ter­rines. from $385. 650 Lach­lan Road, Lach­lan. (03) 6261 1099; thea­grar­i­ankitchen.com. For ac­com­mo­da­tion, try Wood­bridge on Der­went Lux­ury Ho­tel, Bridge Street, New Nor­folk. 0417 996 305; wood­brid­genn.com.au Chefs from the inn and else­where pass on their ex­per­tise, show­cas­ing Tas­ma­nian pro­duce. One-day classes in­clude To Mar­ket, To Mar­ket, join­ing chefs to buy fresh and sea­sonal in­gre­di­ents to cook back at the school, Com­fort Food, re­dis­cov­er­ing slow cook­ing, braises, roast­ing and bak­ing, and Bak­ing — Short and Sweet, learn­ing tech­niques for bak­ing breads and pas­tries. The inn has a wide range of ac­com­mo­da­tion. from $195. 42 Main Street, Had­spen. (03) 6393 6506; red­feath­erinn.com.au

Join a class held on the Der­went Val­ley farm of Tas­ma­nia’s well-known pre­serv­ing guru. Sally is a cham­pion of sea­sonal pro­duce, and of cre­at­ing beau­ti­ful ad­di­tive-free food from what’s on hand, whether lo­cally grown or straight from her own large gar­den. Sally’s one-day classes cover many top­ics, in­clud­ing of course, pre­serv­ing, plus slow cook­ing, >

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