Of the four brothers raised on a cattle farm outside Colleambally in NSW’s Riverina, Rodney Dunn says he was the “one least likely” to follow their father onto the land.
“I showed little interest, avoided chores and generally couldn’t wait to get out of there,” Rodney recalls. “Then I gained a chef’s apprenticeship in Griffith and gradually everything came into perspective. Suddenly, where food came from and how it is produced became a much more interesting concept to me.”
In 1997 Rodney moved to Sydney, to the kitchen of Tetsuya Wakuda no less, where sourcing specialist produce from niche growers and the finest possible ingredients at the farmgate was
