DUNN GOOD

The Gazette (Derwent Valley) - - FRONT PAGE - SU­SAN OONG

A LIST of the top in­flu­encers in the state’s food scene has been com­piled as part of an in­ti­ti­ave by

the Mer­cury – and a New Nor­folk chef was top of the class.

Award-win­ning Agrar­ian Kitchen chef and au­thor Rod­ney Dunn is con­tin­u­ing to lead from the front on Tas­ma­nia’s food scene, beat­ing out 29 of the state’s best chefs to be crowned most in­flu­en­tial.

On an av­er­age day, Mr Dunn spends his time milk­ing goats for his house­made cheese, cur­ing salamis and weed­ing.

It’s these sim­ple plea­sures car­ried out in an idyl­lic lo­ca­tion — along with a com­pul­sion to share them — that in­spired the former Syd­neysider and mag­a­zine food edi­tor to set up his farm-based cook­ing school and eatery in the Der­went Val­ley with wife Sev­er­ine.

“Tas­ma­nia has the po­ten­tial to be­come a re­ally spe­cial food des­ti­na­tion,” he says. And the se­cret in­gre­di­ent?

Dunn says: “The amaz­ing thing about Tas­ma­nia is its cli­mate. That cool cli­mate al­lows long, slow ripen­ing and the de­vel­op­ment of flavour. And to pick it and serve it as close to that point as pos­si­ble … there’s flavours there and it doesn’t mat­ter how good you are as a chef, you can’t cre­ate that.”

Pic­ture: NIKKI DAVIS-JONES

LO­CAL FLAVOURS: Chef Rod­ney Dunn at the Agrar­ian Kitchen at New Nor­folk.

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