Adam Gibson
With monthly shindigs starting next week, Tasmania’s hottest dining address just got hotter.
With the arrival of spring and a new restaurant humming along nicely, The Agrarian Kitchen crew is in the mood for a party. On 8 September, all-comers are invited to break bread in the new digs for Pizza e Birra, the first of a series of monthly Friday night events dubbed The HeartAKE Sessions (AKE being Agrarian Kitchen and Eatery, ahem).
With a wood-fired oven and plenty of form making bread, owners Rodney Dunn and Séverine Demanet thought a pizza night was the perfect way to kick off proceedings. The restaurant’s sourdough recipe will be put to good use in pizze showcasing produce grown and made on-site or at the nearby Agrarian Kitchen cooking school. Tomatoes show up in the passata, the mozzarella and charcuterie are proudly Agrarian-made and the house kefir will be used in a pizza bianca that’s topped with potato, raclette and cured pork. Rounding out the pizze are a Margherita and a yet-to-be-decided wildcard, probably involving guanciale or salami.
Tickets include as much pizza as you like, antipasti and two drink tokens that get you Negronis, Little River Brewing Co’s Dorset Lager from the keg or a glass of something from a tighter selection of the restaurant’s usual list. Local DJ Flac will be spinning tunes and, for those who want to ensure maximum enjoyment, there’s a shuttle bus service to Hobart.
Plans for future Friday night sessions will develop depending on “what we feel like cooking”, according to Dunn, but he isn’t ruling out a whole roasted pig.
Pizza e Birra, 8 September 2017, 7pm-10pm, The Agrarian Kitchen Eatery & Store, Bronte Building, Willow Court, 11A The Avenue, New Norfolk, Tas. Tickets $60, shuttle bus extra $20, from theagrariankitchen.com
