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Rodney Dunn
Photo Credit: Luke Burgess

Rodney Dunn grew up on a farm in rural New South Wales. During his chef apprenticeship he worked under Tetsuya Wakuda at esteemed Sydney restaurant Tetsuya's, before moving into food media. He has since developed recipes for most of Australia's food magazines and worked as food researcher for the Better Homes and Gardens television program. In 2004 he joined Australian Gourmet Traveller as food editor, and continued in the role of contributing food editor for the next 11 years.

In a quest for flavour that only the simple life could bring, Rodney and his family left Sydney in 2007 to begin The Agrarian Kitchen in Tasmania, a farm-based cooking school in the Derwent Valley that allows Rodney to indulge his passion for all things food by growing fruit and vegetables, raising pigs, milking goats and keeping honey bees. And of course to share this bounty with his students in the form of cooking experiences, including butchery, smoking, wood-fired cookery, baking and preserving. Rodney has a deep love of cookbooks as is evident in his 800-plus strong library. In 2013 Rodney published his first cookbook, The Agrarian Kitchen.

Books by Rodney Dunn

The Truffle Cookbook

In his second cookbook, Rodney Dunn, founder of The Agrarian Kitchen, his sustainable farm-based cooking school in Tasmania, celebrates the truffle.

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The Agrarian Kitchen

The much-anticipated first book from the founder of The Agrarian Kitchen in Tasmania.

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More features

Poached wagyu beef short-rib with coriander and horseradish relish

A delectable summer recipe from The Agrarian Kitchen.

5 chefs share the essential ingredients they always have on hand

Discover famous chefs’ favourite ingredients. From French butter to chocolate, these are the five must-haves that cooking pros keep on hand.

Rodney Dunn shares his 5 essential ingredients

We chatted with Rodney Dunn to get some cooking advice! Discover his 5 essential ingredients, read about his favourite food memory and more in this Q&A.

Soft Tacos with Shredded Brisket and Tomatillos

Since we realised we could make tortillas with wheat flour and our own rendered lard, we’ve never looked back.

Goat’s Curd Stuffed Capsicum with Confit Tomatoes

This dish makes a lovely starter or side. Add some prosciutto or preserved tuna in olive oil and wild rocket, and you have a light lunch.

Smoked Trout and Fennel Tart

This is by far the most balanced and delicious tart I have ever tasted . . .

Truffled macaroni and cheese

Try this free recipe from Rodney Dunn’s The Truffle Cookbook.