Gardens Of Eden

For many chefs, their gardens are an extension of their kitchen. A new book, The Garden Chef, features the green spaces of leading restaurants, from Melbourne’s Attica to Mirazur on the French Riviera.

- Phaidon

KADEAU

Vester Sømarken, Bornholm, Denmark Nicolai Nørregaard

Bornholm, a tiny island in the Baltic Sea, just off the coast of Denmark, provides the culinary inspiration for Kadeau. Describing his only neighbours as the forest, the beach and the sea, the focus of co-owner and head chef Nicolai Nørregaard’s menu is his love for his native island. Ingredients come from the herb and vegetable garden, and wild foods are foraged from the surrounding landscape. The nature of Bornholm, Nørregaard says, is the backbone of the restaurant.

THE AGRARIAN KITCHEN COOKING SCHOOL

Lachlan, Tasmania, Australia Rodney Dunn & Séverine Demanet

In 2007, Rodney Dunn and his wife, Séverine Demanet, moved from Sydney to Tasmania, where they transformed a schoolhouse into a cooking school surrounded by two hectares of farmland. They later opened The Agrarian Eatery restaurant in New Norfolk. Celebrating local and seasonal produce, The Agrarian Kitchen is committed to reconnecting with the surroundings. Many of the ingredients come from the substantial organic vegetable garden, orchard and herb garden.