Hazel | The Agrarian Kitchen Eatery
Don’t miss a rare chance to see three young leaders of Australia’s school of DIY and zero-waste cooking as they team up for a special dinner.
Stephen Peak of The Agrarian Kitchen, outside Hobart, will travel to Melbourne for a one-off event at Hazel, where chefs Brianna Smith and Oliver Edwards offer a thoughtful DIY approach that’s rarely seen at a large CBD restaurant. The Agrarian Kitchen is known for a similar style of cooking, with food grown on-site or sourced nearby, cheese and charcuterie made in-house, and nothing allowed to go to waste.
In collaboration with Hazel’s chefs and suppliers, Stephen will create a truly unique menu based on the produce the three chefs gather in the days before the event. These local ingredients will be paired with an arsenal of cheese, miso, pickles, ferments, charcuterie and more that Stephen will be bringing to Melbourne.
Over five courses, plus an array of snacks to start, the chefs will showcase a little bit of Victoria, a little bit of Tasmania, and the skills that each of them has mastered as they seek to get closer to slow and nourishing cooking that’s been practised for generations.
Expect handmade cheese from each venue, house charcuterie made from the highest quality pork, and seasonal produce picked by the chefs just days before at Hazel’s off-site farm, Common Ground Project, located an hour from Melbourne. Every course will involve multiple dishes that highlight produce, process and a passion for time-honoured skills.