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Craggy Range X The Agrarian Kitchen
A Weekend with The Agrarian Kitchen at Craggy Range
We recently welcomed Rodney Dunn of Tasmania’s The Agrarian Kitchen to Craggy Range for two special events, celebrating a shared philosophy: a deep respect for provenance, ingredients as the hero, and a commitment to nurturing teams who share that same passion for craft.
The synergy between our kitchens was immediate and undeniable.
Rodney and our Executive Chef Casey McDonald share much more than a culinary perspective, both are disarmingly humble, deeply thoughtful about their work, and both credit the strong, remarkable women behind them as quiet sources of support and inspiration. Interestingly, neither grew up with the romanticised story of a parent or grandparent who was an extraordinary cook. Instead, they share something more relatable - a classic ‘Women’s Weekly’ upbringing - proof that passion for food often comes later, shaped through curiosity and experience.
For our team, the weekend was also an opportunity to learn. Rodney’s approach to flavour, technique and simplicity sparked genuine excitement in the kitchen, with our chefs eager to absorb new ideas and perspectives.
Friday Evening: A Collaborative Dinner
Friday evening began in our organic kitchen gardens, on a beautifully warm and still Hawke’s Bay night. Guests gathered in our organic kitchen gardens filled with late summer produce that Head Gardener Jen Lyons had been carefully cultivating for months in anticipation of the event.
The chefs were already at work over a hibachi grill, preparing a series of snacks to welcome guests. Grilled pāua skewers, and venison tartare served on a seeded cracker set the tone, beautifully simple, yet deeply flavoured.
Food writer, storyteller and editor of Cuisine Magazine, Kelli Brett, guided the evening as MC, introducing the chefs and weaving stories throughout the experience. The presence of the Peabody family, founders of Craggy Range, made the evening all the more special.
From the garden, guests moved into the restaurant for the collaborative dinner, where the menu celebrated ingredients first and foremost, with the garden’s produce guiding many of the dishes.
Rodney spoke about his love of umami - the deeply satisfying savoury quality that emerges when ingredients are treated with care and attention. When developing the menu with Casey, he was particularly excited by the abundance of incredible, sustainably caught seafood available in New Zealand.
One standout dish was a king crab raviolo, made using New Zealand king crab sourced from our friends at Waikawa Fishing. Fresh pasta encasing the crab filling, was finished with a rich bisque and fresh basil from the garden. A little bite on the side - a crab crumpet - a thoughtful nod to a nose-to-tail philosophy, ensuring every part of the crab was used with purpose.
Another highlight was whole grilled flounder served with a lemon and seaweed butter sauce. A wonderfully simple dish to share at the table, with incredible depth of flavour. Alongside, dishes like roasted Urenika potatoes and an iceberg and shiso salad with ginger dressing demonstrated Rodney’s philosophy – beautifully simple, ingredient-led food with extraordinary clarity of flavour.
Throughout the evening, Kelli Brett hosted a conversation with Rodney and Casey that revealed just how much enjoyment the two chefs had found in working together. Their shared outlook made the collaboration feel effortless.
The wines served alongside the dinner were equally special. Guests began with Taittinger Champagne, a longstanding Peabody family favourite, before moving into a curated selection of Craggy Range wines chosen to complement the menu.
Mary’s Chardonnay, named for our founding director Mary Peabody, was particularly meaningful, as guests had walked past the very vines earlier in the evening before enjoying the wine with the crab dish. Two of our most iconic wines followed: Les Beaux Cailloux, our most refined expression of Chardonnay, and Aroha, iconic Pinot Noir from our Martinborough vineyard. To finish, guests enjoyed our Riesling, a favourite of Mary-Jeanne Peabody - a varietal she often describes as “the wine that speaks most clearly of place.”
Saturday: A Day with Rodney Dunn, a first look at The Lodge
The following day brought a more intimate experience inside our newly opened The Lodge at Craggy Range.
Rodney led a small group through a fresh cheese-making class, guiding guests through the process of making burrata and ricotta while sharing insights into technique and ingredient selection.
Before the class began, guests joined Rodney, Casey and Head Gardener Jen Lyons for a tour through our organic kitchen gardens. Together they explored the array of incredible produce, gaining some top garden tips from Jens wealth of knowledge, and discussing organic and biodynamic management before selecting ingredients that would later become lunch.
Back in The Lodge kitchen, Rodney, Casey and also Craggy Range Sous Chef Steve, prepared a leisurely long lunch using the produce they had just harvested, alongside the fresh cheeses they had made earlier in the day.
The experience captured something at the heart of both Craggy Range and The Agrarian Kitchen, the powerful connection between growing, cooking and sharing food.
A Shared Philosophy
Founded in Tasmania in 2008 by Rodney Dunn and Séverine Demanet, The Agrarian Kitchen began as a cooking school and farm set in an old schoolhouse in Lachlan, Tasmania, before the next chapter began in 2015 in New Norfolk’s former mental asylum. Their vision was simple, a celebration of provenance through growing, teaching and dining.
That philosophy felt entirely at home at Craggy Range.
What unfolded over the weekend was truly a meeting of shared values, curiosity, humility, and an unwavering respect for ingredients and the people who grow them.
For our restaurant team and guests alike, it was a weekend of learning, laughter, remarkable food, and a reminder that when great ingredients meet passionate people, something truly special happens.
