Provenance Kitchen cooking school is located within the original threshing barn at Highfield Historic Site, perched on the beautiful Greenhills overlooking Stanley township and its iconic Nut. The school has been running since 2017 and was developed to offer an immersive experience into the food and culture of the local area.
Emma is a Stanley local and has been involved in the grass roots of food
production and consumption her whole life. With a passion for the local area and a deep love of food she presents fresh local ingredients and delves into their provenance. Classes centre around getting out into the field and meeting the professionals who grow or harvest the ingredients used in the kitchen, such as local farmers and fishermen.
We hear their stories of how they work with the Tasmanian environment to
create some of the best fresh produce in the world. This experience is unique
in the far north-west of the state and allows guests to make the most of their
time in this special corner of the world, developing a hands-on connection to the environment, produce and local people.
As the seasons change so too does the menu, using only what is best in that
moment. Foraging for fresh edible native plants to use back in the kitchen for a four- course menu is a highlight for many guests. Understanding where food comes from and exactly how it was produced is at the heart of the Provenance Kitchen philosophy.
Visit them at Highfield Historic Site, 143 Green Hills Road, Stanley or call 0428 513 425
Find them on the Web , Facebook or Instagram
Classes scheduled on the website and can be arranged by request