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june, 2021

tue08jun6:00 pm9:00 pmThe Agrarian Kitchen EateryGood Food Month6:00 pm - 9:00 pm HazelTYPE:FOOD,WINECITY:MELBOURNESTATE:VICTORIA$140 - $230

Melbourne Good Food Month Hazel - The Agrarian Kitchen Eatery

Event Details

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.

$140 per person for Snacks plus five courses. Optional drinks pairing for $90 per person

Email to book: events@hazelrestaurant.com.au


A selection of 4-6 bites by Hazel and The Agrarian Kitchen

First Course
Sourdough bread with kefir butter
Burrata with smoked paprika
Salumi by The Agrarian Kitchen and Hazel

Second Course
Braised leeks with parsley and clams
Roasted cabbage with fermented garlic and fish sauce

Third Course
Berkshire pork with green corn polenta
Carrots with butter and smoked Padrón pepper

Fourth Course
House-made cheese by The Agrarian Kitchen and Hazel, with accompaniments

Fifth Course
Meyer lemon and elderflower granita
Meringue with smoked rhubarb and yoghurt

Due to the nature of this dinner, this menu is indicative only and is not what will be served on the night. The final menu will be dependent on seasonality and supply, and will be put together from what we are able to grow, make and harvest in the days and weeks leading up to the dinner.


(Tuesday) 6:00 pm - 9:00 pm

Health Guidelines for this Event

Physical Distance Maintained


$140 - $230

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